Pumpkin Roll is a soft, tender cake filled with a smooth and creamy cream cheese filling. The pumpkin cake is flavored with warm spices like cinnamon and has just the right amount of sweetness, while the creamy filling adds a rich contrast in every bite. Rolled into a beautiful swirl, this dessert looks special but is surprisingly simple to make.
It is perfect for fall gatherings, Thanksgiving, holidays, or enjoying with a warm cup of coffee or tea. Serve it chilled and dusted with a little powdered sugar for a simple finish. Each slice is soft, creamy, and full of cozy pumpkin flavor.
Table of Contents
Pumpkin Roll Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Ingredients for the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
How to Make Pumpkin Roll
Step 1: Prepare the Pan and Batter
Preheat the oven to 350°F (175°C) and line a 10 x 15-inch jelly roll pan with parchment paper. In one bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. In a separate large bowl, beat the eggs and sugar until light and fluffy. Add the pumpkin puree and vanilla, then mix until smooth. Gently fold the dry ingredients into the pumpkin mixture until just combined.
Step 2: Bake the Pumpkin Cake
Pour the batter into the prepared pan and spread it evenly into the corners with a spatula. Bake for about 12–15 minutes, or until the center of the cake springs back when lightly touched. Avoid overbaking because a dry cake can crack when you try to roll it.
Step 3: Roll the Warm Cake
While the cake is still hot, carefully turn it onto a clean kitchen towel generously dusted with powdered sugar. Remove the parchment paper from the bottom. Starting at one short end, gently roll the cake up with the towel inside. Place the rolled cake on a cooling rack and let it cool completely.
Step 4: Prepare the Cream Cheese Filling
While the cake cools, beat the softened cream cheese and butter together until smooth and creamy. Slowly add the powdered sugar and vanilla extract, mixing until the filling becomes fluffy and smooth. Make sure there are no large lumps so the filling will spread easily over the cake.
Step 5: Fill and Roll the Cake
Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Slowly roll the cake back up without the towel, keeping it firm but gentle. If some filling comes out from the sides, simply wipe it away with a spatula or knife.
Step 6: Chill and Serve
Wrap the finished Pumpkin Roll tightly in plastic wrap and refrigerate for at least 1 hour so the filling can firm up. When ready to serve, unwrap the roll and place it on a serving plate. Dust the top with powdered sugar, then use a sharp knife to cut it into neat slices and reveal the creamy pumpkin swirl.
Why You’ll Love This Recipe
- Soft and Tender Cake – The pumpkin cake is light, soft, and easy to slice.
- Creamy Filling – The smooth cream cheese filling adds a delicious sweet and tangy flavor.
- Perfect Fall Flavor – Pumpkin, cinnamon, and warm spices make every bite taste cozy and comforting.
- Simple Ingredients – You only need basic baking ingredients that are easy to find.
Tips and Shortcuts
- Use Pumpkin Puree – Use plain pumpkin puree instead of pumpkin pie filling for the best texture and flavor.
- Do Not Overbake – Take the cake out as soon as it springs back when lightly touched. Overbaking can make it dry and more likely to crack.
- Roll It While Warm – Roll the cake immediately after baking. A warm cake is flexible and easier to shape.
- Dust the Towel Well – Sprinkle powdered sugar over the towel before rolling so the cake does not stick.
What to Serve with Pumpkin Roll
This pumpkin roll is one of my favorite fall desserts to make for my family, especially when we’re craving something cozy and homemade. I love serving chilled slices with a little extra powdered sugar and Smoothie, while my husband usually enjoys his with a hot cup of coffee. The soft pumpkin cake and creamy filling make this a beautiful seasonal treat that everyone looks forward to.
Frequently Asked Questions
Can I use canned pumpkin puree ?
Yes. Canned pumpkin puree works very well and makes the recipe quick and easy. Make sure you use pure pumpkin puree, not pumpkin pie filling.
Can I use homemade pumpkin puree ?
Yes, you can use homemade pumpkin puree. Make sure it is smooth and not too watery, because extra moisture can make the cake difficult to roll.
How do I keep the cream cheese filling from leaking out ?
Do not spread the filling all the way to the edges of the cake. Leave a small border around the outside, then roll the cake gently and evenly.
Can I add chocolate chips ?
Yes. Mini chocolate chips can be added to the filling for a fun twist. Use a small amount so they do not make the roll difficult to shape.
How to Store Leftovers
Refrigerator Storage
Keep Pumpkin Roll covered in the refrigerator for up to 4–5 days. Store it in an airtight container or wrap it tightly.
Freezer Storage
Wrap the roll tightly in plastic wrap, then place it in a freezer-safe bag. Freeze for up to 1 month and thaw overnight in the refrigerator.
Pumpkin Roll
Course: DessertCuisine: AmericanDifficulty: Easy10
servings20
minutes15
minutes280
kcal1
hour35
minutesThis Pumpkin Roll is a soft pumpkin cake filled with sweet and creamy cream cheese frosting. It is easy to make, full of warm fall flavors, and perfect for holidays, family gatherings, or a cozy dessert at home.
Ingredients
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/4 teaspoon salt
Powdered sugar, for dusting
8 ounces cream cheese, softened
6 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Directions
- Step 1: Prepare the Pan and Batter ,Preheat the oven to 350°F (175°C) and line a 10 x 15-inch jelly roll pan with parchment paper. In one bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. In a separate large bowl, beat the eggs and sugar until light and fluffy. Add the pumpkin puree and vanilla, then mix until smooth. Gently fold the dry ingredients into the pumpkin mixture until just combined.
- Step 2: Bake the Pumpkin Cake ,Pour the batter into the prepared pan and spread it evenly into the corners with a spatula. Bake for about 12–15 minutes, or until the center of the cake springs back when lightly touched. Avoid overbaking because a dry cake can crack when you try to roll it.
- Step 3: Roll the Warm Cake ,While the cake is still hot, carefully turn it onto a clean kitchen towel generously dusted with powdered sugar. Remove the parchment paper from the bottom. Starting at one short end, gently roll the cake up with the towel inside. Place the rolled cake on a cooling rack and let it cool completely.
- Step 4: Prepare the Cream Cheese Filling ,While the cake cools, beat the softened cream cheese and butter together until smooth and creamy. Slowly add the powdered sugar and vanilla extract, mixing until the filling becomes fluffy and smooth. Make sure there are no large lumps so the filling will spread easily over the cake.
- Step 5: Fill and Roll the Cake ,Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Slowly roll the cake back up without the towel, keeping it firm but gentle. If some filling comes out from the sides, simply wipe it away with a spatula or knife.
- Step 6: Chill and Serve ,Wrap the finished Pumpkin Roll tightly in plastic wrap and refrigerate for at least 1 hour so the filling can firm up. When ready to serve, unwrap the roll and place it on a serving plate. Dust the top with powdered sugar, then use a sharp knife to cut it into neat slices and reveal the creamy pumpkin swirl.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Do not overmix the batter.
- Do not overbake the cake.
- Roll the cake slowly and evenly after adding the filling.
Save this recipe for later on Pinterest
