Pumpkin Roll Recipe

This classic Pumpkin Roll Recipe is a delightful autumn treat that brings together the warm flavors of pumpkin and spices in a soft, fluffy cake rolled around a luscious cream cheese filling.

Each slice reveals a beautiful spiral of cake and filling, making it not only delicious but also stunning to serve. Perfect for Christmas, Thanksgiving, or just a sweet afternoon, this pumpkin roll is sure to become a seasonal favorite in your kitchen!

Best Pumpkin Roll Recipe

In this post, I’ll guide you through each step of creating this lovely pumpkin roll recipe, from preparing the pumpkin puree to rolling and frosting the cake. Follow along for tips and tricks to ensure your pumpkin roll turns out perfectly every time.

Exact ingredient amounts and instructions are listed at the bottom of the post! You can click the Jump to recipe button at the top of the page and it will take you straight to the measurements.

Make the Pumpkin Cake

Preheat your oven to 375°F (190°C). Spray a 15×10 inch jelly roll pan with cooking spray or grease it with butter, then line it with parchment paper and grease the parchment as well.

Measure out the pumpkin puree and strain it by placing it in a fine mesh sieve over a bowl, then top with a folded paper towel to absorb excess moisture. Place a small, heavy bowl on top to press down, letting it strain until you have about 2/3 cup of concentrated puree.

In a small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice; set aside.

In a large mixing bowl, beat the eggs and both sugars together for about 90 seconds, until light and fluffy.

Add the drained pumpkin puree and vanilla extract, mixing until well combined.

Add the flour mixture and mix on low speed until incorporated. You can finish folding with a spatula to prevent over mixing.

Baking

Pour the cake batter into the prepared pan and spread it evenly with a spatula. This is important to prevent it from having any thin spots that might break when you roll the cake.

Bake for about 15 minutes, until the cake springs back when touched.

While it bakes, lay a clean kitchen towel on a baking sheet and sprinkle it with 3 tablespoons of powdered sugar. Once the cake is out of the oven, let it cool for 5 minutes, then carefully lift the parchment paper and place the cake on top of the sugared towel, leaving the parchment paper on the bottom to prevent sticking.

Now it’s time to roll the cake before it fully cools. This will help the cake take shape so that it won’t crack when you add the filling. Starting from the narrow end, roll the cake up gently into a log and place it on a wire rack to cool completely for about an hour.

Cream Cheese Filling

To prepare the filling, beat the softened cream cheese and butter together for 45 seconds. Add the powdered sugar and pumpkin spice, mixing on low until combined. Increase the speed to medium-high and beat for an additional minute, then add the vanilla extract and mix until smooth.

Assembly

Once the cake has cooled, carefully unroll it and spread about 2/3 of the cream cheese filling evenly over the surface. Keep the remaining frosting covered for later use.

Re-roll the cake tightly, tucking in the ends.

Wrap the cake in parchment paper followed by plastic wrap.

Refrigerate for at least 1 hour to set. You can also keep it in the fridge overnight.

When you’re ready to serve, spread the remaining cream cheese frosting over the top of the roll. For an extra touch, sprinkle a little more pumpkin spice on top. Chill for 20 minutes to an hour before slicing.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in slices if desired and let thaw in the fridge overnight.

Make Your Own Pumpkin Spice Blend

This time of year, you may be wanting a big surplus of pumpkin pie spice in your pantry. Try making your own! Mix 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/8 teaspoon ground nutmeg. You can also add a pinch of allspice and ground cloves for extra warmth. Feel free to use this ratio to scale it up!

Tips & Tricks

• Strain Thoroughly: Properly straining the pumpkin puree helps prevent a soggy cake.
• Cooling on a Towel: The powdered sugar on the towel absorbs moisture and prevents sticking.
• Chill Before Serving: Chilling the rolled cake helps it hold its shape and makes slicing easier.
• Room Temperature Ingredients: Ensure the eggs for the batter, and the cream cheese for the frosting, are at room temperature before mixing. This makes it easier to blend smoothly and results in a better texture for both the cake and filling.
• Roll While Warm: Rolling the cake while it’s still warm helps it take shape without cracking. Just be gentle and allow it to cool fully in the rolled form.
• Use Parchment Paper: Line your baking sheet with parchment paper to make it easier to lift and roll the cake after baking, preventing sticking and breaking. Also roll the cake with the parchment paper even though the towel is sprinkled with powdered sugar, this will add even more protection against sticking.
• Even Spreading: Spread the batter evenly on the baking sheet before baking to ensure the cake layer is uniform in thickness. This helps with even rolling and avoids any thin spots that might break.
• Optional Flavor Enhancements: You can add an extra pinch of nutmeg or ginger to the cake batter for a spiced flavor.

How to Prevent Your Pumpkin Roll Cake from Cracking

• Roll While Warm: Roll the cake about 5 minutes after removing it from the oven while it’s still very warm and pliable. This prevent cracking when it cools and sets.
• Don’t over rest the cake: As soon as the cake cools down, un-roll it and fill it. If the cake stays rolled up too long it can crack when you try to un-roll it.
• Do Not Over bake: Keep a close eye on the baking time. Over baking will dry out the cake, making it more likely to crack when you roll it. The cake should be just set and spring back lightly when touched.
• Use a Towel for Rolling: Rolling the cake in a clean, powdered-sugar-dusted towel while warm helps it take shape gently without sticking. The towel acts as a buffer and keeps the cake from cracking as it cools.
• Use Parchment Paper: Line your baking sheet with parchment paper to make sure the cake lifts off easily without tearing or sticking. This will also help with rolling the cake without damage.
• Parchment paper + powdered sugar: Also use a towel sprinkled with powdered sugar underneath the parchment paper. It will help absorb any extra moisture that can make the cake soggy.
• Roll Slowly and Gently: When unrolling and re-rolling the cake with the cream cheese filling, take your time. Work slowly and use gentle pressure to avoid any sudden breaks in the cake’s surface. If needed, use a spatula to detach the cake from the parchment or towel.
• Cool Completely Before Filling: Make sure the cake has cooled completely after its initial roll before spreading the filling and rolling it back up. This prevents the frosting from melting and makes the final roll easier and smoother.

By following these tips, you’ll achieve a perfectly rolled pumpkin cake with that beautiful swirl and minimal risk of cracking!

Why You Will Love This Pumpkin Roll Cake

• Perfectly Spiced: This pumpkin roll cake captures all the best flavors of fall with a blend of warm spices like cinnamon, cloves, and nutmeg. It’s a comforting and festive treat that brings the essence of autumn to your table.
• Moist & Tender: The cake is soft, moist, with a perfect swirl that not only looks stunning but also melts in your mouth.
• Creamy, Tangy Filling: The cream cheese frosting used in the center and top of the cake is rich, smooth, and perfectly balanced with a touch of tanginess that complements the spiced pumpkin cake. The combination of flavors is irresistible.
• Showstopper Presentation: This pumpkin roll cake is not just delicious but also visually impressive! The beautiful spiral makes it a stunning centerpiece for any fall gathering, Thanksgiving dinner, or holiday dessert spread.
• Simple to Make, Elegant to Serve: Despite its elegant appearance, this cake is quite simple to make, and the rolling technique is easier than you might think. It’s a crowd-pleaser that gives you a lot of “wow” factor with minimal effort.
• Customizable Flavors: With endless flavor variations and toppings to explore, you can easily make this pumpkin roll cake your own, whether you prefer a drizzle of caramel, a dusting of powdered sugar, or a sprinkle of nuts for extra crunch. Check out more variations below.
• Make-Ahead Friendly: You can make this cake ahead of time and store it in the fridge or freezer. In fact, it tastes even better after it’s had time to chill, making it a perfect dessert for planning in advance.

Variations

• Chocolate Drizzle: Drizzle melted chocolate over the frosted pumpkin roll for an elegant touch.
• Caramel Drizzle: The sweet flavors of caramel sauce would go perfectly with this dessert!
• Nutty Delight: Add chopped pecans or walnuts to the filling for a delightful crunch.
• Spiced Cream Cheese: Experiment with different spices in the cream cheese filling, like nutmeg or ginger, to enhance the flavor.
• Pumpkin Spice Latte: Add 1/2 tsp of espresso powder to the cream cheese filling for a coffee-flavored twist that pairs perfectly with the spices in the cake.
• Orange Zest: Add a bit of orange zest to the cream cheese filling for a citrusy brightness that complements the pumpkin flavor.
• Coconut Cream: Add two tablespoons of coconut cream to the filling, or coconut extract. You can also add coconut flakes in the filling or as a topping for a tropical flair.
• Bourbon Infusion: Add 1/2 teaspoon of bourbon to the cream cheese filling for a boozy touch that enhances the spice and warmth of the cake.

If you like this recipe, you’ll love these other fall recipes too!

• Pumpkin Cheesecake
• Caramel Apple Cheesecake
• Pumpkin Cheesecake Bars
• Pumpkin Tiramisu
• Pumpkin Macarons
• Apple Crumble Bars

I can’t wait to hear how your Pumpkin Roll turns out! Don’t forget to share your creations with me on Instagram! Also leave a comment below letting me know how it goes!

Pumpkin Roll Recipe

Camila Hurst

This Pumpkin Roll Recipe features a soft, spiced pumpkin cake rolled around a cream cheese filling, creating a beautiful and delicious dessert perfect for autumn gatherings.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Resting time 2 hours hrs

Total Time 3 hours hrs

Course Dessert

Cuisine American

Servings 8 people

Calories 240 kcal

Ingredients

  

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Pumpkin Roll Cake

• 1 cup pumpkin puree 250 grams
• 3/4 cup all-purpose flour 95 grams
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 3 large eggs room temperature
• 3/4 cup granulated sugar 150 grams
• 1/4 cup brown sugar 55 grams
• 1 tsp vanilla extract
• 3 tbsp powdered sugar

Cream Cheese Filling

• 1 1/2 cup cream cheese softened (339 grams)
• 3 tbsp butter softened (42 grams)
• 1 1/2 cup powdered sugar 187 grams
• 1 tsp vanilla extract
• 1/2 tsp pumpkin spice plus more for sprinkling on top

Instructions

 

• Preheat the oven to 375° F. Spray a 15×10 inch jelly roll pan with oil spray, or grease with butter. Line with parchment paper, and grease the parchment paper.
• Measure out the pumpkin puree and place in a fine mesh sieve over a bowl. Place a folded piece of paper towel on top of the puree to absorb moisture. Then place a bowl or a small plate on top of the puree, and something heavy on top such as a can of pumpkin puree or something else heavy. Press down to strain the water out of the puree. Let the puree strain while you gather the remaining ingredients. Measure the puree out, you should have 2/3 cup of puree. If you ended up with less puree than 2/3 cup, add a bit more until you have 2/3 cup of puree, that’s what you should use for the recipe.
• In a small bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice. Set aside.
• In a large bowl, add the eggs and the sugar. Beat with a mixer or with a whisk vigorously for 90 seconds, until the mixture is lightened in color and fluffy.
• Add 2/3 cup of the drained pumpkin puree, and vanilla extract and mix to combine.
• Add the dry ingredients and mix on low until incorporated.
• Pour the batter on the prepared pan. Use a spatula to spread it out evenly.
• Bake the cake in the pre-heated oven for 15 minutes, until it springs back slowly when you touch it on top.
• While the cake is baking, lay a kitchen towel on top of a baking sheet, and sprinkle with 3 tbsp of powdered sugar. Set aside.
• Remove the pumpkin cake from the oven. Let it cool down for 5 minutes.
• Remove it from the pan and place it on top of the sugared towel, with the parchment paper still on the cake. This will further prevent any sticking, and the powdered sugar will absorb any extra moisture as well.
• Immediately roll the cake into a log, starting from the narrow end. Place the cake log on top of a wire rack.
• Let it cool down completely for about 1 hour.

Cream Cheese Filling

• Beat the cream cheese and butter together for 45 seconds. Add the powdered sugar and pumpkin spice. Mix on low until the sugar has incorporated with the butter and cream cheese.
• Raise the speed to medium-high and beat for another minute.
• Add the vanilla and mix to combine.

To Assemble

• Carefully unroll the cooled cake. Spread about 2/3 of the cream cheese frosting on the cake using a spatula to spread it out evenly. Keep the remaining third of frosting covered tightly with plastic, it will be used to frost the cake.
• Re-roll the cake onto itself carefully tucking the ends under.
• Cover with parchment paper and plastic wrap. Place in the fridge for at least 1 hour.
• Frost the cake by spreading the remaining frosting on top. I used an offset spatula to make the job easier.
• Sprinkle more pumpkin spice on top if desired.
• Let the cake sit in the fridge for another hour to set before serving.

Notes

Straining the Pumpkin Puree: Make sure to strain the puree before using in the recipe. You will start with 1 cup and end up with 2/3 cup. Straining the puree will remove excess water, which will help the texture of the cake, and also make the pumpkin taste more concentrated.

Preventing the cake from cracking tips:

• Rolling the cake: Roll the cake while it’s still very warm, to prevent it from cracking.
• Unrolling the cake: Unroll the cake after it’s cooled down, but don’t wait to long, or it may crack. Read the post above for more tips on preventing the cake from cracking.
• Do Not Over bake: Keep a close eye on the baking time. Over baking will dry out the cake, making it more likely to crack when you roll it. The cake should be just set and spring back lightly when touched.
• Use Parchment Paper: Line your baking sheet with parchment paper to make sure the cake lifts off easily without tearing or sticking. This will also help with rolling the cake without damage.
• Parchment paper + powdered sugar: Also use a towel sprinkled with powdered sugar underneath the parchment paper. It will help absorb any extra moisture that can make the cake soggy.
• Roll Slowly and Gently: When unrolling and re-rolling the cake with the cream cheese filling, take your time. Work slowly and use gentle pressure to avoid any sudden breaks in the cake’s surface. If needed, use a spatula to detach the cake from the parchment or towel.

Storage: Store any leftovers in an airtight container in the fridge for up to 4 days.

Pumpkin Spice: To make your own pumpkin spice for this recipe mix 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and you can also add a small pinch of ground allspice and ground cloves. You can make a bit extra to have some to sprinkle over the cake.

Nutrition

Serving: 1sliceCalories: 240kcal

Keyword pumpkin, roll cake

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