Every fall, my kitchen fills with the scent of warm spices and pumpkin, and this Pumpkin Roll Cake Recipe always steals the show at gatherings.
It’s a beautiful spiral of soft, spiced cake wrapped around creamy filling that looks like it came from a bakery, but trust me, it’s easier than you think.
I bake it every year for Thanksgiving and for cozy weekend baking sessions, and a platter of these slices disappears fast.
If you enjoy soft pumpkin cake with a creamy middle, my pumpkin oatmeal cream pies are another fun treat.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Total Time | 35 minutes |
| Servings | 10 slices |
| Difficulty Level | Intermediate |
Why You’ll Love This Pumpkin Roll Cake Recipe
This dessert brings classic fall flavor in a stunning presentation without needing advanced skills.
The cake stays moist and tender, while the cream cheese filling adds just the right amount of sweetness.
- Impressive spiral look that wows guests every time.
- Balanced spices with real pumpkin for authentic taste.
- Make-ahead friendly, so entertaining stays stress-free.
- Sliceable into perfect portions for sharing.
- Versatile for adding nuts or trying different fillings.
- Perfect for holidays or any cozy weekend baking session.
You might also enjoy: Pumpkin Cream Cheese Crumb Cake
Ingredients
Gather these simple pantry staples, and you’ll have everything needed for a flawless pumpkin roll.
The cake relies on basic baking items, while the filling uses the same creamy classics I rely on in my pumpkin cupcakes with cream cheese frosting.
For the Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- Powdered sugar for dusting
For the Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Kitchen Equipment Needed
A few reliable tools make rolling the cake smooth and help prevent cracks.
Invest in quality basics, and you’ll get better results every time you bake.
- 10×15-inch jelly roll pan
- Parchment paper
- Clean kitchen towel
- Mixing bowls
- Electric mixer
- Spatula
- Wire rack
Read Also: Pumpkin Spice Crumble Muffins
Recommended Products for This Recipe
I’ve tested countless tools and ingredients over the years, and these are my personal picks for making pumpkin rolls easier and tastier.
They work just as well for fall favorites like my pumpkin chai latte cupcakes.
1. Libby’s 100% Pure Pumpkin
This canned puree delivers consistent moisture and flavor without any additives.
It beats fresh pumpkin for reliability in baking because the texture is the same from can to can.
For a cake that has to roll without cracking, that consistency really matters.
2. Nordic Ware Jelly Roll Pan
The nonstick surface releases the cake perfectly every time. Its sturdy build prevents warping in the oven, so the batter bakes in an even layer.
An even layer is what gives you a flexible sponge that rolls smoothly.
3. KitchenAid Stand Mixer
It creams the filling to silky perfection in minutes.
The power handles thick batters without strain, and it whips the eggs and sugar to that ribbon stage with almost no effort.
It frees up your hands to prep the towel and pan while it works.
4. Wilton Offset Spatula
Spreading filling evenly becomes effortless with this tool.
The angled blade gives you precise control, so you can reach the edges without tearing the cake.
It also helps you leave that clean 1-inch border for a neat roll.
Step-by-Step Instructions: How to Make Pumpkin Roll Cake
Follow these detailed steps, and your roll will turn out perfect.
Take your time with the cooling and rolling for the best spiral.
1. Preheat Oven and Prepare Pan
- Place an oven rack in the center position, then preheat your oven to 375°F.
- Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on the sides.
- Press the parchment into the corners so the cake bakes with neat, straight edges.
- Lightly grease the parchment with cooking spray to ensure easy release.
- Set the pan aside and keep your ingredients within reach, since the cake moves quickly once it comes out of the oven.
2. Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
- Keep whisking for about 30 seconds, until you can’t see any pockets of spice or leavening.
- Set this mixture aside while you prepare the wet ingredients.
- This step evenly distributes the leavening agents for a uniform rise.
3. Beat Eggs and Sugar
- Add the eggs and granulated sugar to a large bowl.
- Using an electric mixer, beat on high speed for about 3 minutes.
- The mixture should become pale, thick, and ribbon-like when the beaters are lifted.
- If the batter still looks thin or yellow, keep beating until it falls from the beaters in a thick ribbon.
- This incorporates air for a light, spongy cake texture.
4. Add Pumpkin and Dry Ingredients
- Switch to a spatula and gently fold in the pumpkin puree until fully combined.
- Gradually add the dry ingredients, folding with the spatula until no streaks remain.
- Scrape the bottom and sides of the bowl so no dry flour hides underneath.
- Avoid overmixing to keep the batter airy and prevent a dense cake.
5. Spread and Bake
- Pour the batter into the prepared pan and spread it evenly with a spatula, pushing it into the corners.
- Tap the pan gently on the counter to release any large air bubbles.
- Bake for 13-15 minutes, or until the cake springs back when lightly touched.
- Start checking at the 13-minute mark, and watch closely to avoid overbaking, which can cause cracking later.
6. Roll While Hot
- As soon as the cake comes out of the oven, dust a clean kitchen towel generously with powdered sugar.
- Invert the hot cake onto the towel and peel off the parchment.
- Starting from a short end, roll the cake and towel together into a log.
- Place the log seam-side down on a wire rack and let it cool completely, about 1 hour.
7. Prepare Filling
- While the cake cools, add the softened cream cheese, butter, powdered sugar, and vanilla to a large bowl.
- Beat until smooth and fluffy, starting on low speed so the powdered sugar doesn’t puff out of the bowl.
- Scrape down the bowl sides as needed for even mixing.
- Taste and adjust sweetness if desired.
8. Unroll and Fill
- Gently unroll the cooled cake, and don’t worry if it keeps a little curl.
- Spread the filling evenly over the cake, leaving a 1-inch border on all sides.
- Use an offset spatula for smooth application.
- The border keeps the filling from squeezing out when you roll the cake back up.
9. Reroll and Chill
- Roll the cake back up without the towel, starting from the same short end.
- Wrap it tightly in plastic wrap.
- Chill for at least 1 hour.
- This sets the shape and makes slicing cleaner.
10. Slice and Serve
- Unwrap the roll and dust with more powdered sugar.
- Slice into 1-inch pieces using a serrated knife.
- Wipe the knife between cuts for neat edges.
- Arrange the slices on a platter and serve chilled.
Another favorite: Chocolate Pumpkin Cake Recipe
Tips for The Best Pumpkin Roll Cake
A little attention to detail prevents common issues like cracks or soggy layers.
These tricks come from years of trial and error, and the spoon-and-level flour method works just as well in my brown butter pumpkin bread.
- Roll the cake while it’s still hot to train it into shape without breaking.
- Use room-temperature ingredients for the filling to avoid lumps.
- Don’t overbake. The cake should be springy, not dry.
- Dust the towel generously with powdered sugar to prevent sticking.
- Chill thoroughly before slicing for clean cuts.
- Measure flour by spooning and leveling to avoid a dense cake.
- Crack eggs into a separate bowl first to catch shells.
- Use pure pumpkin, not pie filling, for the best flavor.
- Let the roll rest seam-side down to hold its shape.
- Freeze slices for quick future desserts.
Serving Suggestions
This roll shines at Thanksgiving or casual coffee breaks.
Pair it with warm drinks for ultimate comfort, and let guests help themselves to a slice or two.
- Serve chilled slices on a platter dusted with extra powdered sugar.
- Pair with coffee, tea, or mulled cider.
- Garnish with chopped pecans for crunch.
- Top with whipped cream for extra indulgence.
- Add a scoop of vanilla ice cream on the side.
- Scatter fresh berries over the platter for a pop of color.
- Drizzle with caramel sauce just before serving.
- Offer alongside pumpkin scones for a brunch spread.
Read Also: Pumpkin Spice Latte Tiramisu
Variations of Pumpkin Roll Cake
Switch up flavors while keeping the classic method intact.
If you love the cream cheese swirl idea, my pumpkin cheesecake bars take it in a different direction.
- Nutty filling: Add chopped walnuts to the filling for texture.
- Warmer spice: Swap the ginger for nutmeg in the cake.
- Breakfast vibe: Use maple extract in the filling.
- Chocolate version: Add cocoa to the cake batter.
- Spice boost: Include cloves and allspice.
- Fruit swirl: Mix in cranberry sauce.
- Gluten-free: Use a 1:1 gluten-free baking flour.
- Mini rolls: Bake in smaller pans.
Storage and Reheating
Proper storage keeps the roll fresh and ready to enjoy.
It actually improves in flavor after a day, which makes it a great dessert to prepare ahead.
- Wrap tightly in plastic and refrigerate for up to 5 days.
- Freeze whole or sliced for up to 3 months.
- Thaw overnight in the fridge before serving.
- Avoid room temperature storage to prevent spoilage.
- Use airtight containers for slices.
- Refresh with fresh powdered sugar after thawing.
- Microwave briefly if serving warm, but chilled is best.
- Label with the date when freezing.
For another make-ahead dessert, try: Pumpkin Lush
Nutritional Facts
Each slice offers a balance of carbs, fats, and a touch of protein.
Values are approximate per serving, and if you prefer a smaller portion, my pumpkin pie cake pops are fun bite-size treats.
- Calories: 280
- Fat: 14g
- Carbohydrates: 36g
- Protein: 4g
- Sugar: 28g
- Fiber: 1g
Health Benefits of Key Ingredients
Pumpkin and spices pack more than just flavor.
They bring real nutritional perks to this indulgent treat.
- Pumpkin provides beta-carotene, which supports eye health and immunity.
- Cinnamon has been studied for its possible role in supporting healthy blood sugar levels.
- Eggs offer high-quality protein and choline for brain function.
- Cream cheese adds a little calcium for strong bones.
- Real butter supplies vitamin A for skin health.
- Warm spices like ginger and cinnamon contain antioxidants.
- Moderate portions fit into balanced eating.
For a lighter option, try: Pumpkin Mousse Recipe
FAQs About Pumpkin Roll Cake
1. Why does my pumpkin roll crack when rolling?
Cracking usually happens from overbaking or cooling the cake before rolling it.
Roll it immediately while it’s hot and flexible, and watch the oven closely so it comes out right when it springs back.
2. Can I make this pumpkin roll ahead of time?
Yes, you can prepare it up to 2 days in advance and keep it chilled.
The flavors meld beautifully overnight, so it often tastes even better the next day.
3. What’s the best way to prevent a soggy cake?
Use pure pumpkin puree and drain any excess moisture before you measure it.
Pat it dry with paper towels if needed, and always let the cake cool completely before filling.
4. How do I fix a cracked roll?
Dust it heavily with powdered sugar to hide the imperfections.
It still tastes amazing, and if you want another easy fall dessert, my pumpkin blondies are worth trying.
5. Can I freeze the pumpkin roll with filling?
Absolutely, just wrap it tightly and freeze for up to 3 months.
Thaw it in the fridge overnight before slicing and serving.
Pumpkin Roll Cake
Ingredients
- 3/4 cup all-purpose flour 90g; spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs room temperature
- 1 cup granulated sugar 200g
- 2/3 cup pumpkin puree 160g; not pumpkin pie filling
- powdered sugar for dusting the towel
- 8 oz cream cheese 225g; softened
- 1 cup powdered sugar 120g
- 6 tablespoons unsalted butter 85g; softened
- 1 teaspoon vanilla extract
- powdered sugar for dusting before serving
- chopped pecans for garnish, optional
- whipped cream for serving, optional
- vanilla ice cream for serving, optional
- caramel sauce for drizzling, optional
Equipment
- 10×15-inch jelly roll pan Essential for baking the cake in a thin, even layer
- Parchment paper Leaving overhang on the sides for easy lifting
- Clean kitchen towel For rolling the hot cake
- Mixing bowls Medium and large
- Electric mixer Stand mixer or hand mixer
- Spatula For folding and spreading
- Wire rack For cooling the rolled cake
- Offset spatula For spreading filling evenly
- Serrated knife For clean slices
Method
- Place an oven rack in the center position and preheat oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on the sides, and lightly grease the parchment.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt for about 30 seconds until evenly combined. Set aside.
- Add eggs and granulated sugar to a large bowl. Beat on high speed for about 3 minutes until pale, thick, and ribbon-like when the beaters are lifted.
- Gently fold in the pumpkin puree with a spatula until fully combined. Gradually add the dry ingredients, folding until no streaks remain, being careful not to overmix.
- Pour batter into the prepared pan and spread evenly into the corners. Tap the pan gently on the counter to release air bubbles. Bake for 13-15 minutes, until the cake springs back when lightly touched.
- Immediately dust a clean kitchen towel generously with powdered sugar. Invert the hot cake onto the towel and peel off the parchment. Starting from a short end, roll the cake and towel together into a log. Place seam-side down on a wire rack and cool completely, about 1 hour.
- Beat softened cream cheese, butter, powdered sugar, and vanilla in a large bowl until smooth and fluffy, starting on low speed. Scrape down the bowl as needed and adjust sweetness to taste.
- Gently unroll the cooled cake. Spread filling evenly over the cake, leaving a 1-inch border on all sides. Use an offset spatula for smooth application.
- Roll the cake back up without the towel, starting from the same short end. Wrap tightly in plastic wrap and chill for at least 1 hour to set the shape.
- Unwrap the roll and dust with more powdered sugar. Slice into 1-inch pieces using a serrated knife, wiping the knife between cuts for neat edges. Serve chilled.
Nutrition
Notes
- Roll the cake while it’s still hot to train it into shape without breaking.
- Use room-temperature ingredients for the filling to avoid lumps.
- Don’t overbake; the cake should be springy, not dry. Start checking at 13 minutes.
- Dust the towel generously with powdered sugar to prevent sticking.
- Chill thoroughly before slicing for clean cuts.
- Measure flour by spooning and leveling to avoid a dense cake.
- Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Wrap tightly in plastic and refrigerate for up to 5 days, or freeze whole or sliced for up to 3 months.
- Thaw overnight in the fridge before serving; refresh with fresh powdered sugar after thawing.
- For variations: add chopped walnuts to the filling, swap ginger for nutmeg, use maple extract in the filling, add cocoa to the cake batter, or use a 1:1 gluten-free baking flour.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Pumpkin Roll Cake Recipe captures everything wonderful about fall in one elegant dessert.
Give it a try this season, and I think you’ll be hooked.
If you bake it, leave a comment below and tell me how your spiral turned out, and feel free to share it with a friend who loves pumpkin desserts.
Recommended:
- Pumpkin Mousse Pie Recipe
- Pumpkin Pop Tarts Recipe
- Pumpkin Snickerdoodles Cookies Recipe
- Pumpkin Creme Brulee Recipe
- Pumpkin Donut Holes Recipe
