A classic pumpkin roll is more than just a dessert—it’s a warm, spiced hug wrapped in creamy sweetness. In this article, you’ll discover how to make the ultimate homemade pumpkin roll with just a few pantry staples. From the perfect swirl to tips for preventing cracks, this guide is your go-to for fall baking. We’ll also explore variations, filling tips, storage methods, and troubleshooting techniques. Whether you’re baking it for the holidays or a cozy weekend treat, this pumpkin roll recipe will impress every time.
Let’s start with the story behind why this cake roll means so much to me.
Table of Contents
Why This Pumpkin Roll Is a Fall Favorite
Inspired by a Sweet Family Tradition
I still remember the first time I tried making a pumpkin roll. It was one of those crisp Asheville autumn afternoons where the kitchen windows fog up from the oven heat and cinnamon hangs in the air. I didn’t have a fancy mixer or a cake towel back then—just a wooden spoon, a scratched-up baking sheet, and way too much ambition.
The first roll cracked like crazy, but the flavor? Unreal. Rich pumpkin, warm spices, and that tangy-sweet cream cheese filling wrapped up like a Swiss roll dream. Over the years, I’ve tested dozens of tweaks and tricks, but I always come back to this version—it’s simple, reliable, and absolutely stunning on the plate.
Every fall, it’s become a tradition. As soon as I see canned pumpkin on sale, I know it’s time. I make one roll for the house, one for the neighbors, and sometimes one to freeze for Thanksgiving. What started as a baking experiment became a seasonal ritual that I now teach in my virtual kitchen classes.
It’s not just dessert—it’s a story you slice into.
This recipe joins other cozy fall favorites on the blog like pumpkin muffins with cinnamon sugar topping and baked pumpkin spice donuts, but this one holds a special spot in my heart.
The Perfect Balance of Texture and Flavor
A good pumpkin roll should hit all the right notes—spongy but not soggy, warmly spiced but not overpowering, and filled with smooth, not-too-sweet cream cheese. That’s exactly what this recipe delivers.
The base cake is ultra-moist, thanks to canned pumpkin puree and a mix of cinnamon, cloves, and nutmeg. Unlike some rolls that dry out or split when you roll them, this one holds together beautifully if you follow the right cooling and rolling method. That swirl? It’s as satisfying to look at as it is to bite into.
What makes this recipe even better is the texture contrast between the tender cake and creamy filling. With softened cream cheese and butter whipped to perfection, the filling is rich, airy, and melt-in-your-mouth smooth.
If you’ve tried my easy pumpkin cheesecake bars or easy pumpkin dump cake, you already know how much I love pumpkin-forward treats with bold texture and flavor. This one? It’s the showstopper.
Pumpkin Roll
Equipment
- 15×10-inch jelly roll pan
- Parchment paper
- Medium mixing bowl (for dry ingredients)
- Large mixing bowl (for wet ingredients)
- Electric mixer or whisk (for beating eggs and filling)
- Spatula (for spreading batter and filling)
- Clean kitchen towel (for rolling cake)
- Measuring cups and spoons
- Plastic wrap
- Refrigerator
- Oven
- Knife (for slicing)
Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 tsp vanilla extract
- 8 oz cream cheese softened
- 4 tbsp unsalted butter softened
- 1 cup powdered sugar sifted
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together 🎃 flour, 🧂 baking powder, 🧂 baking soda, 🧂 cinnamon, 🧂 cloves, 🧂 nutmeg, and 🧂 salt.
- In a large bowl, beat 🥚 eggs and 🍬 sugar until thick and pale. Mix in 🎃 pumpkin puree and 🥄 vanilla extract until smooth. Gradually fold in the dry mixture until fully combined.
- Spread the batter evenly into the prepared pan. Bake for 13–15 minutes, or until the cake springs back when touched lightly.
- While warm, immediately invert cake onto a clean towel dusted with powdered sugar. Carefully peel off parchment paper. Roll the cake up in the towel, starting at the short end. Let it cool completely.
- For the filling: Beat 🧈 cream cheese, 🧈 butter, 🍬 powdered sugar, and 🥄 vanilla extract until smooth and fluffy.
- Unroll the cooled cake, spread filling evenly, then re-roll tightly. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
How to Make the Perfect Pumpkin Roll from Scratch (Extended Version)
The Ingredients That Make It Shine
One of the best things about this pumpkin roll recipe is its simplicity. There’s no need for fancy baking gadgets or obscure ingredients. Everything you need is likely already sitting in your pantry. Still, each ingredient plays an important role in getting the perfect texture, flavor, and that signature swirl.
Dry Ingredients (for the Cake Base):
- 3/4 cup all-purpose flour – This gives the cake structure without making it dense. Avoid overpacking the measuring cup to prevent a tough texture.
- 1/2 tsp baking powder + 1/2 tsp baking soda – These leavening agents help the cake rise evenly and create a light, sponge-like texture ideal for rolling.
- 1/2 tsp ground cinnamon – A classic fall spice that’s warm, aromatic, and a must-have in pumpkin desserts.
- 1/2 tsp ground cloves – Adds a bold, slightly sweet and peppery flavor that deepens the warmth of the spices.
- 1/4 tsp ground nutmeg – Pairs beautifully with pumpkin and adds complexity to the spice blend.
- 1/4 tsp salt – Enhances all the flavors and balances the sweetness of the cake.
Wet Ingredients:
- 3 large eggs – Eggs help bind the batter while adding moisture and richness. Be sure they’re at room temperature for best mixing results.
- 1 cup granulated sugar – Adds sweetness and helps with the cake’s structure. You can reduce to 3/4 cup if you prefer less sweetness.
- 2/3 cup canned pumpkin puree – Not pumpkin pie filling. Use pure pumpkin puree for the right consistency and flavor.
- 1 tsp vanilla extract – Rounds out the flavors with a touch of sweetness and aroma.
For the Cream Cheese Filling:
- 8 oz cream cheese, softened – Full-fat cream cheese is best here. Let it soften at room temp for a smooth, lump-free texture.
- 4 tbsp unsalted butter, softened – Balances the tang of the cream cheese and adds a velvety richness to the filling.
- 1 cup powdered sugar, sifted – Adds sweetness without any graininess. Sifting prevents clumps and ensures a smooth blend.
- 1 tsp vanilla extract – Again, it enhances sweetness and ties the whole flavor profile together.
If you’re already planning a fall baking day, go ahead and stock up for pumpkin cheesecake bars or pumpkin cupcakes too—both pair beautifully with this roll for a seasonal dessert spread.
Instructions You Can Trust (With Tips & Hacks)
Making a pumpkin roll might seem intimidating at first glance, but it’s all about timing and technique. Follow these steps closely, and you’ll be rolling like a pro in no time.
Preheat the Oven and Prepare the Pan
Preheat your oven to 375°F (190°C). Use a 15×10-inch jelly roll pan—this size is crucial. If your pan is too large or small, the cake won’t bake evenly or may crack when rolled.
Line the pan with parchment paper and lightly grease it. Make sure the parchment extends past the edges slightly; it’ll help you lift the cake out cleanly.
Pro Tip: Grease both the pan and the top of the parchment for guaranteed no-stick success.
Mix the Dry Ingredients Thoroughly
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. Mixing your dry ingredients separately ensures the leavening agents and spices are evenly dispersed.
Baking Hack: Always whisk dry ingredients to avoid sifting. It saves time and works just as well.
Beat the Eggs and Sugar Until Light & Fluffy
In another bowl, use an electric mixer to beat the eggs and granulated sugar for 3–4 minutes. The mixture should be thick, pale, and slightly frothy. This step helps give the cake its airy texture.
Add the pumpkin puree and vanilla extract. Mix just until combined—don’t overdo it or you’ll deflate the mixture.
Combine Wet and Dry Ingredients Gently
Fold the dry mixture into the wet ingredients using a spatula or wooden spoon. Stir just until you see no streaks of flour. Overmixing can lead to a rubbery cake.
Bake to Perfection
Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula. Give the pan a few gentle taps on the counter to release air bubbles.
Bake for 13–15 minutes, checking at the 13-minute mark. The cake is done when it springs back lightly to the touch and a toothpick inserted comes out clean.
The Crucial Rolling Step
Lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. This prevents the cake from sticking.
While the cake is still warm (not hot), turn it out onto the towel. Carefully peel off the parchment paper.
Starting from the short side, gently roll the cake into a log with the towel inside. This step shapes the roll and prevents cracking later.
Important: Don’t wait too long—the cake needs to be warm for a successful roll!
Let It Cool Completely
Allow the rolled-up cake to cool on a wire rack for at least 1 hour. The filling can’t go in until it’s fully cool, or it’ll melt.
Make the Cream Cheese Filling
In a large bowl, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, followed by vanilla extract. Beat until fluffy and well-combined.
Tip: For best results, let both cream cheese and butter sit out for 30–45 minutes before mixing.
Fill, Re-Roll, and Chill
Carefully unroll the cooled cake. Spread the filling evenly across the surface, leaving a small border around the edges.
Re-roll the cake gently (without the towel this time) and wrap it tightly in plastic wrap.
Refrigerate for at least one hour before slicing. This helps firm everything up and enhances the flavor.
Dust with powdered sugar before serving for a beautiful finish.
For extra flair, serve your pumpkin roll alongside a warm mug of cider or a slice of pumpkin butter-topped muffin. It’s the ultimate autumn comfort.
Pro Tips, Filling Variations & Smart Storage for Pumpkin Roll
Baking Tips for a Crack-Free, Flawless Pumpkin Roll
There’s nothing worse than pouring your heart into a pumpkin roll—only to watch it crack wide open or end up soggy in the center. Trust me, I’ve been there. Over the years, I’ve gathered a set of foolproof tips that have saved both my sanity and my desserts.
1. Use the Right Pan:
Always use a 15×10-inch jelly roll pan. Anything larger or smaller will change the bake time and rollability. Standard baking sheets are too large and will yield a flat, dry cake.
2. Don’t Skip the Parchment Paper:
This isn’t optional. Lining the pan with parchment and lightly greasing it prevents sticking, helps you roll the cake easily, and avoids tearing.
3. Roll It While Warm:
As soon as the cake comes out of the oven, invert it onto a powdered sugar-dusted kitchen towel and roll it up—yes, even with the towel inside. If you wait too long, the cake will cool and crack as you try to shape it.
4. Don’t Overbake:
An overbaked pumpkin roll will dry out and crumble when rolled. Begin checking around the 12-minute mark. The cake is ready when it springs back lightly and the edges just begin pulling from the pan.
5. Let It Chill:
Don’t rush the chilling step. The roll needs at least one hour in the fridge to set and hold its shape when sliced. Overnight chilling works even better and intensifies the flavor.
Bonus Hack: Want perfectly clean slices? Use dental floss (unflavored!) instead of a knife. Wrap it around the roll and pull tight—it’s an old-school trick that works wonders.
Whether you’re serving this after a cozy Sunday dinner or alongside a tray of pumpkin muffins, these tips ensure your roll turns out picture-perfect every time.
Creative Variations to Elevate Your Pumpkin Roll
While the classic cream cheese-filled pumpkin roll is a timeless favorite, there’s room for creativity. Here are a few ideas to switch it up for different moods and seasons:
Maple Pecan Filling:
Swap out some powdered sugar for pure maple syrup and stir in finely chopped toasted pecans. It adds crunch and deep flavor that pairs beautifully with pumpkin.
Chocolate Pumpkin Roll:
Add 2 tablespoons of cocoa powder to the batter and a splash of espresso to the filling. This creates a rich mocha-pumpkin combo for chocolate lovers.
Cinnamon Swirl Cream Cheese:
Mix in 1/2 teaspoon of ground cinnamon and a pinch of cardamom into the filling for an extra spiced twist. Serve with pumpkin spice donuts for the ultimate spice-forward dessert table.
Pumpkin Cheesecake Roll:
Whip the cream cheese filling with a bit of heavy cream and gelatin for a firmer, more cheesecake-like texture. It’s perfect for make-ahead holiday desserts.
Gluten-Free Option:
Substitute the flour with a 1:1 gluten-free baking mix. Add 1/4 teaspoon of xanthan gum if your mix doesn’t already include it. Bake times stay the same, and the results are surprisingly close to the original.
And don’t forget—you can make mini versions by slicing the rolled cake in half before chilling. These smaller portions are perfect for gifting or for pairing with pumpkin cupcakes at your next gathering.
Storage, Make-Ahead & Freezing Tips
Pumpkin rolls are not only delicious but incredibly storage-friendly. In fact, many people say they taste even better the next day. Here’s how to keep yours at its best:
- Refrigerate: Store the roll tightly wrapped in plastic wrap in the refrigerator for up to 4–5 days. Always keep it chilled due to the cream cheese filling.
- Make Ahead: Bake, fill, and wrap the pumpkin roll a day or two in advance. Slice right before serving for best appearance.
- Freeze It: Wrap the filled roll tightly in plastic wrap and then again in foil. Freeze for up to 2 months. Thaw overnight in the fridge before unwrapping and serving.
- Prevent Condensation: After thawing, unwrap the roll and let it sit at room temp for 10–15 minutes before slicing. This keeps the top from becoming soggy.
If you’re already prepping other fall bakes like easy pumpkin dump cake, this roll is a perfect make-ahead companion that won’t steal your oven space the day of.
Troubleshooting, Serving Suggestions
Troubleshooting Common Pumpkin Roll Mistakes
Even with a solid recipe, pumpkin rolls can be tricky the first few times. But don’t worry—if something goes wrong, you’re not alone. Here’s how to fix the most common hiccups.
Cracks in the Cake Roll
This is the #1 complaint among home bakers. The key is rolling the cake while it’s still warm—about 1 minute out of the oven warm. Wait any longer, and it stiffens. Another tip: don’t overbake. A dry sponge cake is more likely to crack. If a crack still sneaks in, don’t panic. Just flip that side down when serving and dust with powdered sugar. It’ll still taste incredible.
Sticky Cake or Towel Mishaps
Too little powdered sugar on the towel or skipping parchment paper in the pan can lead to sticking disasters. Be generous with the sugar and always use parchment. If your cake still sticks slightly, let it cool a few extra minutes and gently ease it off with a knife or offset spatula.
Runny Filling
Runny cream cheese filling usually means your butter or cream cheese was too warm. Always use room temperature—not melted—ingredients, and beat them until just fluffy. Also, never spread filling on a hot cake, or it will melt and ooze out.
Uneven Filling or Swirl
To avoid lopsided swirls, spread the filling evenly and leave a small border (about ½ inch) along the edges. This gives the filling room to shift when rolled, without overflowing.
Even experienced bakers have a flop now and then. Just like with my first pumpkin roll, it’s all part of learning and loving the process. Whether you’re rolling it up alongside your pumpkin cheesecake bars or offering it with a side of chocolate chip pumpkin cake, it’s always a crowd-pleaser.
Serving Ideas That Wow
There are so many delicious ways to serve a pumpkin roll—whether you’re going casual or hosting a fall dinner party.
- Dust with powdered sugar. A light snowfall of powdered sugar right before serving adds elegance and hides minor imperfections.
- Add whipped cream or vanilla bean ice cream. A small dollop adds creaminess and contrast, especially if you serve the roll slightly warm.
- Drizzle with caramel or maple glaze. Take things up a notch with a drizzle of salted caramel or a spiced maple glaze right before serving.
- Pair with coffee or chai. This roll goes beautifully with strong coffee, pumpkin spice lattes, or warm chai.
Hosting a dessert table? Pair this roll with baked pumpkin donuts and pumpkin butter muffins for the ultimate fall-inspired treat lineup.
FAQs
Can you make pumpkin roll ahead of time?
Absolutely. Pumpkin roll is a fantastic make-ahead dessert. After filling and rolling, wrap it tightly in plastic wrap and refrigerate. You can make it 1–2 days in advance, and the flavor actually deepens as it sits. Slice just before serving for the cleanest presentation.
How do you keep pumpkin roll from cracking?
The secret to a crack-free pumpkin roll is to roll the cake while it’s still warm—within 1 to 2 minutes of coming out of the oven. Rolling with a towel dusted in powdered sugar gives it structure and flexibility. Avoid overbaking the cake, as that can cause dryness and cracking too.
Does pumpkin roll need to be refrigerated?
Yes. Because it contains cream cheese filling, pumpkin roll must be kept refrigerated. Store it in a tightly wrapped roll or airtight container. It’ll stay fresh in the fridge for 4–5 days. Let it sit at room temp for 10 minutes before slicing for best flavor and texture.
Can you freeze pumpkin roll with cream cheese filling?
Definitely. This dessert freezes beautifully. Wrap the filled roll in plastic wrap and then foil, and freeze for up to 2 months. Thaw in the fridge overnight, and dust with powdered sugar before serving. It tastes just as fresh as the day you made it.
Pumpkin roll is one of those fall recipes that instantly brings warmth, nostalgia, and a whole lot of flavor. With its tender spiced cake and rich cream cheese filling, it’s the kind of dessert that feels both impressive and comforting. Whether you’re baking it for a holiday table or as a weekend project, this recipe delivers every single time.
Like I always say: good food doesn’t need to be complicated—it just needs to be made with heart. So grab your canned pumpkin, preheat that oven, and let your kitchen smell like fall.
