If there’s one dessert that perfectly captures the magic of fall, it’s a pumpkin roll. Soft, spiced pumpkin sponge cake wrapped around a luscious cream cheese filling — it’s the ultimate holiday table showstopper. Whether you’re serving it for Thanksgiving, gifting it to friends, or just treating yourself on a chilly autumn afternoon, this classic dessert never disappoints.
The pumpkin roll has been a seasonal favorite in American kitchens for decades, thanks to its warm spice profile and gorgeous swirl presentation. Lately, it’s been making a big comeback on social media, and for good reason — it’s surprisingly simple to make, yet looks like it came straight from a bakery.
Why You’ll Love This Pumpkin Roll Recipe
- Beautiful presentation – That swirl of creamy filling is a guaranteed wow factor.
- Easy to make ahead – It tastes even better the next day, making it perfect for holidays.
- Balanced flavors – Sweet cream cheese filling pairs perfectly with the lightly spiced pumpkin cake.
- Freezer-friendly – You can make it weeks in advance and store it for later.
- Beginner-friendly – With the right rolling technique, it’s simple for any home baker.
Ingredients Needed for Perfect Pumpkin Roll
- Pumpkin puree – The star ingredient, giving the cake its earthy sweetness and moist texture.
- Eggs – Provide structure and help the sponge cake hold its shape.
- Granulated sugar – Sweetens the cake while aiding in moisture retention.
- Pumpkin pie spice – A warm blend of cinnamon, nutmeg, and cloves for cozy autumn flavor.
- Flour – Creates the base structure for the sponge cake.
- Cream cheese – Forms the rich, tangy filling that balances the sweetness.
- Powdered sugar – Sweetens and stabilizes the cream cheese filling while adding a dusting finish.
I just got this McCook knife set in and wow—they’re absolutely beautiful! The block has a clean, bright finish that looks stunning on my countertop. So far, the knives feel solid and super sharp right out of the box. I’ll keep an eye out for any wear over time, but honestly, first impressions are amazing. Great value for such a stylish, functional set.
If you’re refreshing your kitchen tools, this one’s worth a closer look.
Step-by-Step Instructions to Make Pumpkin Roll
- Preheat & prepare pan – Line a jelly roll pan with parchment paper to prevent sticking.
- Mix dry ingredients – In a bowl, whisk together flour, baking powder, pumpkin pie spice, and salt.
- Make the batter – Beat eggs and sugar until pale and fluffy, then mix in pumpkin puree. Gradually fold in dry ingredients until smooth.
- Bake the cake – Spread batter evenly into the pan and bake until just set. Avoid overbaking to keep it moist.
- Roll while warm – Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Roll up gently with the towel inside.
- Cool completely – Let the rolled cake cool to room temperature to avoid melting the filling.
- Make the filling – Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
- Fill & roll again – Unroll the cooled cake, spread the filling evenly, then roll it back up (without the towel this time).
- Chill before slicing – Refrigerate for at least 1 hour before cutting for clean, beautiful slices.
Expert Tip: Rolling the cake while it’s still warm prevents cracks and helps it hold its spiral shape.
Recipe Tips & Variations
- Add crunch – Sprinkle chopped pecans or walnuts on the batter before baking.
- Make it dairy-free – Use plant-based cream cheese and butter for a vegan-friendly version.
- Extra spice – Add a pinch of ground ginger for more warmth.
- Festive touch – Dust with cinnamon sugar instead of plain powdered sugar.
How to Store & Reheat
- Refrigerate: Wrap tightly in plastic wrap and store in the fridge for up to 5 days.
- Freeze: Wrap in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Reheat: This dessert is best enjoyed cold or at room temperature — no reheating needed.
Similar Recipes You’ll Love
If you enjoy this pumpkin roll, you might also love these other cozy and creative dessert recipes:
- Oreo Cream Cheese Cheesecake Sushi Roll – A fun, no-bake treat with layers of cookies and creamy filling.
- Cinnamon Roll French Toast Roll-Ups – Sweet, swirled, and perfect for breakfast or dessert.
- Pumpkin Bread Recipe – Moist, spiced pumpkin bread you’ll want to make all season long.
Frequently Asked Questions (FAQ)
Can I make a pumpkin roll without a jelly roll pan?
Yes! You can use a rimmed baking sheet, but ensure it’s close to 10×15 inches for the right thickness.
Why did my pumpkin roll crack?
Cracks happen when the cake cools before rolling. Always roll it while warm.
Can I make the filling ahead of time?
Absolutely! Store it in the fridge for up to 3 days and whip again before spreading.
Is canned pumpkin the same as pumpkin pie filling?
No — canned pumpkin is pure pumpkin puree, while pumpkin pie filling has added sugar and spices.
This pumpkin roll is everything you love about fall in one beautiful dessert — soft, spiced cake, creamy filling, and a swirl that makes it feel extra special. It’s a treat that looks impressive yet is simple enough for any home baker to master. Give it a try, share a slice with friends, and let the cozy flavors of the season shine.
Pumpkin Roll
Ingredients
- Pumpkin puree – moist texture & sweet flavor
- Eggs – structure and stability
- Granulated sugar – sweetness and moisture retention
- All-purpose flour – cake structure
- Pumpkin pie spice – warm autumn flavor
- Baking powder – light airy sponge
- Salt – enhances flavors
- Cream cheese – rich tangy filling
- Butter – creamy texture in filling
- Powdered sugar – sweetens and stabilizes filling
- Vanilla extract – enhances flavor
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a bowl, whisk flour, baking powder, pumpkin pie spice, and salt.
- In another bowl, beat eggs and sugar until light and fluffy. Mix in pumpkin puree.
- Gently fold dry ingredients into wet until just combined.
- Spread batter evenly in prepared pan and bake 13–15 minutes, or until cake springs back when touched.
- Immediately invert cake onto a clean towel dusted with powdered sugar. Roll up cake with towel inside. Cool completely.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll cake, spread filling evenly, then roll up without the towel.
- Wrap in plastic and refrigerate at least 1 hour before slicing. Dust with powdered sugar to serve.