“This easy homemade pumpkin roll recipe is the perfect fall dessert! Made with spiced pumpkin cake and a rich cream cheese filling, it’s soft, moist, and full of warm flavors. Learn how to make a classic pumpkin roll with simple ingredients, step-by-step instructions, and expert tips to prevent cracking. Perfect for Thanksgiving, Christmas, or any holiday gathering. Plus, it’s make-ahead friendly and freezer-friendly!”

Ingredients
Cake Ingredients
- 1/4 cup powdered sugar (for dusting the towel, plus more for serving)
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp fine sea salt
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 3/4 cup pumpkin puree
Filling Ingredients
- 8 oz cream cheese, room temperature
- 6 Tbsp unsalted butter, room temperature
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Prep Ahead
- Preheat the oven to 375°F. Grease a 13x18x1-inch rimmed baking sheet with butter and line it with parchment paper, ensuring the paper extends up the sides.
- Grease and lightly flour the parchment paper.
- Lay out a clean, thin kitchen towel on a work surface and generously dust it with 1/4 cup powdered sugar.
Make the Pumpkin Cake Roll
- In a medium mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, pumpkin spice, and salt. Set aside.
- In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until the mixture becomes pale, thick, and fluffy.
- Reduce the mixer speed to low and blend in the pumpkin puree until fully incorporated.
- Gradually add the dry ingredients, mixing on low speed until just combined. Scrape down the bowl and fold a few times with a spatula to ensure even mixing.
- Spread the batter evenly into the prepared pan and bake for 12-14 minutes, or until the top springs back when lightly pressed. (Note: A dark pan may bake faster.)
- Immediately turn the hot cake onto the prepared towel, then carefully peel off the parchment paper.
- Starting from the short end, gently roll the cake along with the towel into a log shape. Place seam-side down and let cool completely on a wire rack for about 1.5 hours.
Make the Filling
- In a large bowl, use an electric mixer on medium speed to beat together the cream cheese, butter, powdered sugar, and vanilla extract until combined.
- Increase the speed to high and beat for 2-3 minutes, scraping down the sides as needed, until the frosting is light and fluffy.
Assemble the Pumpkin Roll
- Carefully unroll the cooled cake and spread the cream cheese filling evenly across the surface using an offset spatula.
- Re-roll the cake, using the towel to help maintain a tight shape.
- Trim the edges for a neater look, if desired, and dust the roll with powdered sugar.
- Slice and serve!
Tips
- Use Fresh Pumpkin Puree: While canned pumpkin works well, fresh pumpkin puree enhances the flavor.
- Avoid Cracking: Roll the cake while it’s still warm to prevent cracks.
- Chill for Cleaner Slices: Refrigerate for 30 minutes before slicing for cleaner cuts.
- Storage: Store in the fridge, wrapped tightly, for up to 3 days.

Variations and Substitutions
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the filling before rolling.
- Maple Flavor: Swap vanilla extract with maple extract for a fall-inspired twist.
- Gluten-Free Option: Use a high-quality gluten-free flour blend in place of all-purpose flour.
- Less Sugar: Reduce the powdered sugar in the filling to 1 cup for a less sweet version.
FAQs
Q: Can I freeze a pumpkin roll?
Yes! Wrap it tightly in plastic wrap and store in an airtight container for up to 3 months. Thaw in the fridge before serving.
Q: My cake cracked. What went wrong?
It likely cooled too much before rolling. Always roll it while it’s still warm.
Q: Can I make this ahead of time?
Absolutely! It tastes even better the next day after chilling in the fridge.
Serving Suggestions
- With Coffee or Tea: A warm beverage pairs perfectly with this spiced treat.
- Topped with Whipped Cream: Add a dollop of whipped cream for extra indulgence.
- Holiday Dessert: Serve at Thanksgiving or Christmas gatherings.
- Drizzled with Caramel: Enhance the flavors with a drizzle of caramel sauce.
Why You’ll Love This Recipe
- Perfectly Spiced: Classic fall flavors of cinnamon and pumpkin spice.
- Soft and Moist: The cake stays tender, and the cream cheese filling is rich and creamy.
- Great for Holidays: A beautiful, crowd-pleasing dessert for any fall celebration.
- Easy to Make Ahead: Make it in advance and serve when ready!
Enjoy your homemade pumpkin roll!
Pumpkin Roll Recipe
12
servings30
minutes12
minutesIngredients
Cake Ingredients
1/4 cup powdered sugar (for dusting the towel, plus more for serving)
3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp fine sea salt
3 large eggs, room temperature
1 cup granulated sugar
3/4 cup pumpkin puree
Filling Ingredients
8 oz cream cheese, room temperature
6 Tbsp unsalted butter, room temperature
1 1/2 cups powdered sugar
1 tsp vanilla extract
Directions
- Prep Ahead
- Preheat the oven to 375°F. Grease a 13x18x1-inch rimmed baking sheet with butter and line it with parchment paper, ensuring the paper extends up the sides.
- Grease and lightly flour the parchment paper.
- Lay out a clean, thin kitchen towel on a work surface and generously dust it with 1/4 cup powdered sugar.
- Make the Pumpkin Cake Roll
- In a medium mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, pumpkin spice, and salt. Set aside.
- In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until the mixture becomes pale, thick, and fluffy.
- Reduce the mixer speed to low and blend in the pumpkin puree until fully incorporated.
- Gradually add the dry ingredients, mixing on low speed until just combined. Scrape down the bowl and fold a few times with a spatula to ensure even mixing.
- Spread the batter evenly into the prepared pan and bake for 12-14 minutes, or until the top springs back when lightly pressed. (Note: A dark pan may bake faster.)
- Immediately turn the hot cake onto the prepared towel, then carefully peel off the parchment paper.
- Starting from the short end, gently roll the cake along with the towel into a log shape. Place seam-side down and let cool completely on a wire rack for about 1.5 hours.
- Make the Filling
- In a large bowl, use an electric mixer on medium speed to beat together the cream cheese, butter, powdered sugar, and vanilla extract until combined.
- Increase the speed to high and beat for 2-3 minutes, scraping down the sides as needed, until the frosting is light and fluffy.
- Assemble the Pumpkin Roll
- Carefully unroll the cooled cake and spread the cream cheese filling evenly across the surface using an offset spatula.
- Re-roll the cake, using the towel to help maintain a tight shape.
- Trim the edges for a neater look, if desired, and dust the roll with powdered sugar.
- Slice and serve!

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