Name: Pumpkin Roll
Prep time: 10 min
Cook time: 15 min
Total time: 115 min

Pumpkin Roll

Every fall, there’s one dessert I look forward to making more than any other: a classic Pumpkin Roll. There’s something so satisfying about pulling a warm pumpkin cake from the oven, gently rolling it while it’s still soft, and filling it with a thick layer of creamy cream cheese frosting.

As it chills, the cozy aroma of cinnamon and pumpkin spice fills the kitchen, making it feel like the holiday season has officially arrived.

For years, pumpkin roll seemed like one of those desserts that was best left to experienced bakers. But with the right technique, it’s much easier than it looks, and the results are always worth it.

This recipe gives you a soft, moist cake, a rich cream cheese filling, and a beautiful swirl in every slice. Whether you’re baking for Thanksgiving, Christmas, or simply celebrating pumpkin season, it’s a dessert everyone looks forward to.

Why You’ll Love This Recipe

We’ve been making this pumpkin roll every fall because it’s everything a holiday dessert should be—soft, creamy, warmly spiced, and beautiful enough for any dessert table. Here are a few reasons you’ll love it too:

Soft, flexible pumpkin cake that rolls beautifully without losing its tender texture.
Creamy homemade filling made with cream cheese for the perfect balance of sweetness and tang.
Warm fall spices bring cozy pumpkin flavor into every bite.
A simple rolling method makes this classic dessert much less intimidating than it seems.
Perfect for making ahead, since chilling gives the flavors time to come together.
Great for holidays and gatherings, with a stunning spiral that looks impressive every time you slice it.
Freezer-friendly, so you can prepare it in advance and have an elegant dessert ready whenever you need it.

For the Pumpkin Cake

All-Purpose Flour – Forms the base of the cake and gives it a soft, tender structure.
Salt – A small amount enhances the sweetness and balances the warm spices.
Baking Soda – Helps the cake rise, creating a light, flexible sponge that’s easy to roll.
Ground Cinnamon & Pumpkin Pie Spice – These cozy spices give the cake its signature fall flavor and aroma.
Granulated Sugar – Sweetens the cake while helping create a moist, delicate texture.
Eggs – Provide structure, richness, and elasticity so the cake rolls without cracking.
Canned Pumpkin (or Homemade Pumpkin Purée) – The star ingredient that adds moisture, natural sweetness, and beautiful pumpkin flavor.
Vanilla Extract – Rounds out the flavors and adds a subtle warmth to the cake.

For the Cream Cheese Filling

Cream Cheese – Creates a rich, creamy filling with just the right amount of tanginess.
Butter – Makes the filling extra smooth and adds a touch of richness.
Vanilla Extract – Complements the cream cheese and enhances the overall flavor.
Powdered Sugar – Sweetens the filling while keeping it silky and easy to spread. Save a little extra for dusting the finished pumpkin roll before serving.

Step-by-Step Instructions

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C). Lightly grease a 10 x 15-inch jelly roll pan, then line it with parchment paper, leaving an overhang on the long sides. Lightly grease the parchment paper as well to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, salt, baking soda, ground cinnamon, and pumpkin pie spice until everything is evenly combined.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together the eggs, granulated sugar, pumpkin purée, and vanilla extract until the mixture is smooth and well blended.

Step 4: Make the Batter

Pour the dry ingredients into the wet ingredients and gently stir until just combined. Be careful not to overmix, then spread the batter evenly into the prepared pan.

Step 5: Bake the Cake

Bake for 12–15 minutes, or until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean.

Step 6: Roll the Warm Cake

As soon as the cake comes out of the oven, carefully lift it from the pan using the parchment paper. Starting from one short end, gently roll the warm cake together with the parchment paper into a tight log. Place it on a wire rack and let it cool completely.

Step 7: Prepare the Cream Cheese Filling

While the cake cools, beat the softened cream cheese, butter, vanilla extract, and powdered sugar together until the filling is light, smooth, and creamy.

Step 8: Fill the Cake

Once the cake has cooled completely, carefully unroll it. Spread the cream cheese filling into an even layer, leaving about a 1-inch border around the edges.

Step 9: Roll and Chill

Roll the cake back up without the parchment paper. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to allow the filling to set and make slicing easier.

Step 10: Slice and Serve

Before serving, dust the top with powdered sugar if desired. Slice into rounds to reveal the beautiful spiral, then enjoy this creamy, cozy pumpkin dessert.

Pumpkin Roll

This classic Pumpkin Roll features a light, tender pumpkin sponge wrapped around a rich and creamy cream cheese filling. With a simple rolling technique and plenty of warm fall flavor, it's an elegant dessert that's surprisingly easy to prepare.

Print Pin

Course: Dessert

Cuisine: American

Keyword: Pumpkin Roll

Prep Time: 10

Cook Time: 15

Chill Time: 1 30

Total Time: 1 55

Servings: slices

Notes

Ingredients

Pumpkin Cake

3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cup granulated sugar
3 large eggs
2/3 cup canned pumpkin (or homemade pumpkin puree)
1 teaspoon vanilla extract

Cream Cheese Filling

8 ounces cream cheese, softened
2 Tablespoons butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar, plus extra for dusting

Instructions

Preheat the oven: Set your oven to 350°F (175°C).
Prepare the pan: Lightly coat a 10 x 15-inch jelly roll pan with nonstick cooking spray. Line it with parchment paper, allowing about 1 inch of overhang on the two long sides to make lifting the cake easier after baking. Lightly grease the parchment as well.
Mix the dry ingredients: In a large bowl, whisk together the flour, salt, baking soda, ground cinnamon, and pumpkin pie spice until evenly combined.
Mix the wet ingredients: In another bowl, whisk together the eggs, granulated sugar, vanilla extract, and pumpkin until smooth and fully blended.
Combine: Add the dry mixture to the wet mixture and stir gently until no dry flour remains. Avoid overmixing. Spread the batter evenly into the prepared pan.
Bake: Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean. Since oven temperatures can vary, begin checking for doneness around the 12-minute mark.
Roll while warm: As soon as the cake comes out of the oven, carefully lift it from the pan using the parchment paper and transfer it to a heat-safe surface. Starting from one of the short ends, gently roll the warm cake together with the parchment paper into a tight spiral. Place it on a wire rack and let it cool completely. Cooling it this way helps prevent cracking and reduces moisture buildup.
Prepare the filling: While the cake cools, beat together the softened cream cheese, butter, vanilla extract, and powdered sugar with an electric mixer until the mixture is smooth and fluffy.
Fill the cake: Once the cake has cooled completely, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving about a 1-inch border around the edges.
Roll again: Roll the cake back up without the parchment paper. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour before serving.
Serve: Dust the top with additional powdered sugar if desired. Slice and enjoy.

Notes

Make Ahead

The fully assembled pumpkin roll can be prepared 1–2 days in advance and stored covered in the refrigerator.
To prepare only the cake ahead, bake and roll it in the parchment paper as directed, then refrigerate it (still rolled) for up to 1 day before filling.
Store any leftovers covered in the refrigerator.

Freezing

Wrap the finished pumpkin roll tightly in plastic wrap, followed by aluminum foil.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before slicing and serving.

Gluten-Free Option

Substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend.

Nutrition

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1. Why do I need to roll the pumpkin cake while it’s still warm?

Rolling the cake while it’s warm helps it become flexible and prevents cracks later. Once it cools in the rolled shape, it will be much easier to fill and roll again without breaking.

2. How can I prevent my pumpkin roll from sticking to the parchment paper?

Lightly greasing the parchment paper before adding the batter helps the cake release easily after baking. Make sure you also lift the cake while it’s still warm, as it becomes more delicate once cooled.

3. Can I make this pumpkin roll ahead of time?

Absolutely! This dessert is perfect for preparing ahead. You can assemble the pumpkin roll and keep it covered in the refrigerator for up to 1–2 days before serving. The extra chilling time also helps the filling set and makes slicing easier.

4. Can I freeze pumpkin roll?

Yes, pumpkin roll freezes beautifully. Wrap it tightly in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw it overnight in the refrigerator before slicing for the best texture.

5. How do I get clean slices when serving pumpkin roll?

For neat, bakery-style slices, chill the pumpkin roll completely before cutting. Use a sharp knife and wipe it clean between slices to keep the beautiful cream cheese swirl visible.