Pumpkin Roll

Pumpkin Roll is one of those classic fall desserts that brings back cozy memories and warm, spicy aromas wafting through the kitchen. It’s a soft, spiced pumpkin sponge cake wrapped around a dreamy cream cheese filling—a dessert that looks as good as it tastes.

I first started making this pumpkin roll during the autumn holidays as a way to bring something festive yet elegant to the table. What drew me in was how impressive it looked, yet how surprisingly simple it was to make once you understood the process. Over the years, it’s become a staple at gatherings and a go-to for when I want to wow guests without spending hours in the kitchen.

Whether you’re preparing for Thanksgiving, a potluck, or just craving a slice of something sweet and spiced, this pumpkin roll fits the occasion perfectly. And the best part? You can make it ahead of time and store it in the fridge—making entertaining that much easier.

Why I Love This Recipe

This isn’t just any pumpkin dessert. This is a showstopper.

The pumpkin roll brings together two perfect elements: a light, moist pumpkin cake and a silky cream cheese filling. The contrast in texture and flavor makes every bite an indulgent experience. And unlike more traditional cakes, this one feels sophisticated without being fussy.

It’s also incredibly versatile. You can dress it up with a dusting of powdered sugar, a drizzle of caramel, or even chopped nuts. But at its core, this dessert stands strong on its own—soft, creamy, spiced just right, and not overly sweet.

Another reason I love this recipe is because it’s such a crowd-pleaser. Kids love the sweet creamy center, adults love the warm fall spices, and everyone always asks for seconds. Plus, it looks far more complicated than it really is, so it’s a great way to impress without the stress.

Ingredients for Pumpkin Roll

Let’s talk ingredients—you’ll likely already have most of these on hand, especially during the fall season.

This recipe uses pantry staples and a few key ingredients to ensure the pumpkin roll is flavorful, moist, and rolls beautifully without cracking. Here’s what you’ll need and why each plays a role in making this dessert irresistible.

For the Pumpkin Cake:

• All-purpose flour – Gives structure to the sponge without making it dense.
• Pumpkin puree – Use pure canned pumpkin, not pumpkin pie filling. It adds moisture and deep pumpkin flavor.
• Eggs – They help create the sponge-like texture and bind the ingredients.
• Granulated sugar – Sweetens the batter just enough to complement the filling.
• Baking powder + baking soda – Both help the sponge rise evenly.
• Cinnamon, nutmeg, cloves – These warm spices are the soul of the cake. Don’t skip them!
• Salt – Balances out the sweetness and enhances the spice.
• Vanilla extract – Adds depth and a bit of warmth to both the cake and the filling.

For the Cream Cheese Filling:

• Cream cheese – Full-fat for the best creamy texture and tang.
• Powdered sugar – Blends smoothly into the filling and sweetens it without making it grainy.
• Unsalted butter – Adds richness and helps the filling hold its shape.
• Vanilla extract – Brings it all together with warmth and complexity.

This recipe’s success lies in the balance—moist but not wet, sweet but not cloying, spiced but not overpowering. Every ingredient has a job, and they work beautifully together.

How Much Time Will You Need

Don’t let its elegant appearance fool you—this recipe is entirely weeknight friendly if needed.

Here’s the breakdown of time:

• Prep time: About 20 minutes. This includes mixing the batter, preparing the pan, and spreading the cake.
• Bake time: 13–15 minutes. Yes, it bakes that quickly!
• Cooling and filling: Around 60 minutes (includes chilling and rolling time).
• Total time: Just under 1.5 hours from start to finish.

You can also prepare it a day ahead, which makes planning for events much easier.

How to Make This Pumpkin Roll

Here’s your full, detailed guide to making the perfect pumpkin roll—step-by-step.

Step – 1: Preheat and Prepare

Preheat your oven to 375°F (190°C).

Grease a 10×15-inch jelly roll pan (or rimmed baking sheet) and line it with parchment paper, leaving an overhang. This helps you lift the cake easily once baked. Lightly grease the parchment as well.

Step – 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside. This ensures even distribution of leavening agents and spices.

Step – 3: Make the Pumpkin Batter

In a large bowl, beat the eggs and sugar until pale and thick—about 2–3 minutes. This incorporates air, which is important for the light sponge texture.

Add in the pumpkin puree and vanilla extract. Mix until smooth.

Gradually add in the dry ingredients and fold gently until just combined. Don’t overmix, or the cake will be tough.

Step – 4: Spread and Bake

Pour the batter into your prepared pan and spread it evenly with a spatula.

Bake for 13–15 minutes, or until the cake springs back lightly when touched and a toothpick comes out clean.

Step – 5: Roll While Warm

This is the most crucial step for that perfect swirl.

Lay a clean kitchen towel on your counter and sprinkle it generously with powdered sugar.

As soon as the cake is done, turn it out onto the towel. Carefully peel off the parchment.

Starting from the short end, gently roll the cake up inside the towel. This sets the “roll memory” and prevents cracks later.

Let it cool completely in the rolled shape—this usually takes about 45 minutes to an hour.

Step – 6: Make the Filling

In a medium bowl, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.

Refrigerate the filling for 10–15 minutes if it’s too soft to spread.

Step – 7: Fill and Roll Again

Once the cake is cool, carefully unroll it. Spread the cream cheese filling evenly across the surface, leaving a ½-inch border.

Re-roll the cake (without the towel this time) tightly but gently. Don’t worry if some filling oozes out—it’s all part of the charm.

Step – 8: Chill and Serve

Wrap the finished roll in plastic wrap and refrigerate for at least 1 hour to set the filling.

Dust with powdered sugar before serving for a festive finish.

Substitutions

If you’re short on ingredients or want to make this your own, there are smart substitutions that work wonderfully.

No pumpkin puree? Try sweet potato puree for a similar texture and earthy sweetness.

Want to make it dairy-free? Use plant-based cream cheese and butter alternatives. Just be sure they’re firm enough to hold shape in the filling.

No cloves or nutmeg? Use pumpkin pie spice blend instead—just replace all the spices with 1½ teaspoons of it.

Want a less sweet filling? Reduce the powdered sugar in the filling by a few tablespoons, or use maple syrup for a more natural sweetness and rich flavor.

Substituting doesn’t mean compromising—just be mindful of consistency and flavor balance.

Best Side Dishes for Pumpkin Roll

While this pumpkin roll stands well on its own, pairing it with the right side or drink can elevate your dessert table.

Here are three perfect companions:

1. Hot Apple Cider – The warmth and spices of cider beautifully complement the pumpkin and cream cheese flavors.

2. Vanilla Bean Ice Cream – Adds cool contrast and richness without overpowering the roll.

3. Spiced Nuts or Candied Pecans – Offer a crunchy texture and enhance the warm spice profile of the dessert.

Serving and Presentation Tips

When you’re serving something as visually stunning as a pumpkin roll, the presentation should match the elegance of the dessert.

To make the most of your pumpkin roll, slice it with a sharp serrated knife for clean, beautiful swirls. Wipe the blade between cuts to keep the edges tidy and professional.

Serve slices slightly chilled or at room temperature. Arrange them neatly on a platter and dust the top lightly with powdered sugar just before serving. You can also garnish the platter with whole cinnamon sticks, star anise, or a few fresh mint leaves for a festive, fall-themed finish.

Want to go the extra mile? Add a small dollop of whipped cream or a drizzle of caramel sauce next to each slice on individual dessert plates for a restaurant-style touch.

Tips and Tricks to Make This Recipe Even Better

This recipe is straightforward, but small details can make a big difference.

• Use parchment paper and prepare the pan properly. This guarantees easy release and rolling without breakage.
• Roll while the cake is warm. This step is crucial to avoid cracks. The cake is pliable when warm and will retain its rolled shape after cooling.
• Chill the filling if needed. If your cream cheese filling is too soft, let it rest in the fridge for 10–15 minutes before spreading. It should be creamy but not runny.
• Let the roll chill before slicing. This helps the filling set properly and makes cleaner cuts.
• Add texture with chopped nuts. Fold in finely chopped walnuts or pecans into the filling or sprinkle them over the top before serving.
• Double the recipe for larger crowds. This cake freezes beautifully, so you can make more and save time later.

These small steps elevate your pumpkin roll from good to bakery-level delicious.

Common Mistakes to Avoid

Even experienced bakers run into trouble with roll cakes. Here are the pitfalls to watch for:

• Skipping the towel dusting: If your towel isn’t coated in powdered sugar, the cake can stick and tear.
• Overbaking: This dries out the sponge and increases the risk of cracks when rolling. Bake until just springy.
• Using hot filling: Always let the filling come to a cool, spreadable temperature. Warm filling will melt into the sponge and ruin the swirl.
• Rolling too tightly: While you want a firm roll, pressing too hard can squeeze out the filling or crack the sponge.
• Not chilling long enough: Chill the filled roll at least 1 hour to ensure clean slicing and fully set filling.

Avoiding these mistakes helps guarantee your pumpkin roll looks as flawless as it tastes.

How to Store It

Pumpkin roll is one of those desserts that gets better after a day in the fridge.

Short-term storage: Wrap the pumpkin roll tightly in plastic wrap and store it in the refrigerator. It stays fresh for up to 4 days. Bring it to room temperature 10–15 minutes before serving for the best texture and flavor.

Long-term storage: Want to make it ahead for the holidays? Wrap the uncut pumpkin roll in plastic wrap, then again in foil or place it in a freezer-safe container. It can be frozen for up to 2 months.

To thaw, place it in the refrigerator overnight, then let it sit at room temperature for 15–20 minutes before slicing. Dust with powdered sugar just before serving.

FAQ

Can I make the pumpkin roll ahead of time?
Yes! This is a great make-ahead dessert. You can refrigerate it for up to 4 days or freeze it for 2 months. Just make sure it’s wrapped well to prevent drying out.

What if I don’t have a jelly roll pan?
A 10×15-inch rimmed baking sheet is the best substitute. Avoid using larger pans, as the cake will bake too thin and may crack when rolled.

Can I use fresh pumpkin instead of canned?
Absolutely. Just make sure the puree is smooth and not watery. Roast and blend your pumpkin, then strain excess moisture using cheesecloth if needed.

Is it possible to make this recipe gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Be sure not to overbake, as gluten-free cakes tend to dry faster.

Can I use low-fat cream cheese for the filling?
You can, but the filling won’t be as rich or stable. For best results, stick with full-fat cream cheese, especially if you want the roll to hold its shape when sliced.

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