Easy Pumpkin Roll Recipe

Fall is the season for cozy sweaters, crisp leaves, and all things pumpkin.

If you’re craving a dessert that screams autumn without hours of effort, this pumpkin roll recipe is your answer.

Imagine a soft, spiced pumpkin cake swirled with a creamy, tangy filling and dusted with powdered sugar for that picture-perfect finish.

It’s a showstopper that’s surprisingly simple to make, even if you’re new to baking.

This recipe brings together warm spices, rich pumpkin puree, and a luscious cream cheese filling that will have everyone asking for seconds.

I make it every single fall, and it never lasts long on the dessert table.

The cake bakes in just 13 to 15 minutes, so most of the work is easy, hands-off cooling and chilling.

If you love a rolled dessert, my pumpkin roll cake is another cozy take on the same idea.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	15 minutes
Total Time	2 hours 35 minutes (includes cooling and chilling)
Servings	10 slices
Difficulty Level	Easy

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Why You’ll Love This Pumpkin Roll Recipe

This pumpkin roll is the perfect blend of flavor, texture, and ease, which makes it a must-try for fall baking.

The cake is moist and packed with pumpkin pie spice and cinnamon, while the cream cheese filling adds a rich, tangy contrast that balances the sweetness.

• Festive and Flavorful: Packed with fall spices and pumpkin goodness in every slice.
• Impressive Yet Simple: Looks like a bakery masterpiece but comes together easily.
• Crowd-Pleaser: Perfect for Thanksgiving, holiday gatherings, or fall potlucks.
• Make-Ahead Friendly: Stores well in the fridge or freezer for stress-free prep.
• Beginner Friendly: The steps are straightforward, and the pantry staples are easy to find.

You might also enjoy: Pumpkin Cheesecake Brownies

Ingredients

Here is everything you need to whip up this delicious pumpkin roll.

Gather these pantry staples and get started, and if you would rather mix your own spice blend, my homemade pumpkin pie spice works perfectly here.

• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 1 tsp vanilla extract
• 8 oz cream cheese (for filling)
• 1/4 cup butter (for filling)
• 1 cup powdered sugar (for filling)
• 1 tsp vanilla extract (for filling)
• Powdered sugar (for dusting)
• Butter or non-stick spray (for greasing the parchment paper)

Kitchen Equipment Needed

You don’t need fancy gadgets to make this pumpkin roll, just a few kitchen essentials. Here’s what you’ll need.

• 10×15-inch jelly roll pan
• Parchment paper
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Clean kitchen towel
• Sifter (for dusting powdered sugar)
• Measuring cups and spoons

Read Also: Yule Log Cake Recipe

Recommended Products for This Recipe

These are my personal recommendations based on years of baking pumpkin desserts every fall.

None of them are required, but each one makes this recipe a little easier or a little tastier.

Canned puree like this also shines in my brown butter pumpkin bread.

1. Libby’s 100% Pure Pumpkin Puree

I reach for this puree every time because the texture is thick and smooth, never watery.

A consistent puree means your batter spreads evenly and the cake stays flexible enough to roll without cracking.

Get it on Amazon

2. Nordic Ware Natural Aluminum Jelly Roll Pan

A sturdy aluminum pan heats evenly, so the thin cake bakes through without dry, crispy edges.

The straight sides also make it easy to spread the batter all the way into the corners.

Get it on Amazon

3. KitchenAid Hand Mixer

Beating the eggs and sugar until pale and thick is the secret to a light cake, and a good hand mixer does it in minutes.

It also whips the cream cheese filling silky smooth with no lumps.

Get it on Amazon

4. Nielsen-Massey Pure Vanilla Extract

Vanilla shows up in both the cake and the filling, so quality really matters here.

A rich, pure extract rounds out the pumpkin and spice flavors beautifully.

Get it on Amazon

Step-by-Step Instructions: How to Make Pumpkin Roll

Making a pumpkin roll might seem intimidating, but with these detailed steps you’ll be rolling like a pro in no time.

Follow along carefully for a perfect result.

1. Preheat the Oven and Prepare the Pan

• Place an oven rack in the center of the oven and preheat it to 375°F (190°C).
• Line a 10×15-inch jelly roll pan with parchment paper, leaving a slight overhang on the sides for easy removal.
• Lightly grease the parchment paper with butter or non-stick spray to make sure the cake doesn’t stick.
• Set the prepared pan aside near your mixing area. This step is crucial for a smooth release after baking.

2. Mix the Dry Ingredients

• In a medium mixing bowl, add 3/4 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp pumpkin pie spice, 1/2 tsp cinnamon, and 1/4 tsp salt.
• Whisk everything together for about 30 seconds until the spices are evenly distributed.
• Look for any small clumps of baking soda or spice and break them up, since clumps can leave bitter pockets in the cake.
• Set the bowl aside. This blend of spices gives the cake its signature fall flavor.

3. Beat the Wet Ingredients

• In a large mixing bowl, add 3 large eggs and 1 cup granulated sugar.
• Beat with an electric mixer on medium-high speed for about 2 to 3 minutes, until the mixture is pale and slightly thickened.
• Add 2/3 cup pumpkin puree and 1 tsp vanilla extract.
• Mix on low speed until smooth, scraping down the sides of the bowl once so nothing is left behind. The pumpkin puree adds moisture and that classic pumpkin flavor.

4. Combine the Wet and Dry Ingredients

• Add the dry ingredients to the wet ingredients a little at a time, folding gently with a spatula.
• Mix just until no dry streaks of flour remain.
• Be careful not to overmix, as this can make the cake dense and harder to roll.
• The batter should be smooth and slightly thick, perfect for spreading evenly in the pan.

5. Spread and Bake the Cake

• Pour the batter into the prepared jelly roll pan.
• Use a spatula to spread it into an even layer, reaching all four corners.
• Bake for 13 to 15 minutes, until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
• Don’t overbake, as this can make the cake brittle and hard to roll.

6. Roll the Cake

• While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar using a sifter.
• As soon as the cake is done, immediately invert it onto the towel and peel off the parchment paper.
• Starting from a short end, gently roll the cake up with the towel into a tight spiral.
• Let it cool completely in the rolled shape, about 1 hour, to set its form.

7. Prepare the Cream Cheese Filling

• In a medium mixing bowl, add 8 oz cream cheese, 1/4 cup butter, 1 cup powdered sugar, and 1 tsp vanilla extract.
• Beat with an electric mixer until the mixture is smooth and creamy, with no lumps.
• The filling should be thick but spreadable, with a perfect balance of sweet and tangy.

8. Assemble the Pumpkin Roll

• Carefully unroll the cooled cake from the kitchen towel.
• Spread the cream cheese filling evenly over the cake, leaving a 1/2-inch border around the edges to prevent overflow.
• Gently re-roll the cake, this time without the towel, into a tight spiral.
• Wrap it in plastic wrap and refrigerate for at least 1 hour to firm up.

9. Dust and Serve

• Before serving, use a sifter to dust the pumpkin roll with powdered sugar for a beautiful finish.
• Slice into 1-inch rounds using a sharp knife.
• Serve chilled or at room temperature.

Another favorite: Pumpkin Cream Cheese Crumb Cake

Tips for The Best Pumpkin Roll

These tips will help you avoid common pitfalls and keep the process smooth and stress-free.

If you love a tangy cream cheese topping, the same technique works well in my pumpkin cupcakes with cream cheese frosting.

• Use room-temperature eggs for a fluffier cake batter.
• Don’t skip the parchment paper, because it’s essential for easy cake removal.
• Roll the cake while it’s still warm to prevent cracking.
• Chill the assembled roll to help it hold its shape when sliced.
• If the filling feels too soft, refrigerate it for 10 to 15 minutes before spreading.

Serving Suggestions

This pumpkin roll is a versatile dessert that shines at any fall gathering.

Its rich flavors and stunning spiral make it a hit for everything from cozy family dinners to festive holiday parties.

• Slice and serve with a hot cup of coffee or tea.
• Pair with a scoop of vanilla ice cream for extra indulgence.
• Garnish with a sprinkle of cinnamon or chopped pecans.
• Serve it chilled for a refreshing bite or at room temperature for a softer texture.
• Make it the star of your Thanksgiving dessert table.

You might also enjoy: Quick and Easy Thanksgiving Desserts

Variations of Pumpkin Roll

Want to switch things up? This pumpkin roll is easy to customize with a few tweaks to suit your taste or dietary needs, and a maple twist pairs well with the flavors in my maple pumpkin pie.

• Add chopped walnuts or pecans to the filling for crunch.
• Swap the pumpkin pie spice for a mix of nutmeg and ginger for a bolder flavor.
• Use a gluten-free flour blend for a gluten-free version.
• Add a tablespoon of maple syrup to the filling for a fall twist.

Storage and Reheating

This pumpkin roll stores beautifully, which makes it a great make-ahead dessert. Wrap it tightly in plastic wrap to keep it fresh.

• Refrigerate for up to 5 days.
• Freeze for up to 2 months.
• To freeze, wrap in plastic wrap and then aluminum foil to prevent freezer burn.
• Thaw overnight in the fridge before serving.
• If you prefer it at room temperature, let it sit out for 20 to 30 minutes before slicing.

Read Also: Pumpkin Cheesecake Bars Recipe

Nutritional Facts

Here’s a quick look at the nutritional breakdown per slice, based on 10 servings.

If you want a lighter pumpkin option for breakfast, try my pumpkin pie overnight oats.

• Calories: 280 kcal
• Fat: 14g (9g saturated)
• Carbohydrates: 34g (26g sugars)
• Protein: 5g
• Fiber: 1g
• Sodium: 220mg

Health Benefits of Key Ingredients

Pumpkin isn’t just delicious, it’s packed with nutrients that make this dessert a little less guilty.

From the antioxidant-rich pumpkin puree to the protein in eggs, this recipe has some surprising health perks.

• Pumpkin Puree: High in vitamin A for eye health and fiber for digestion.
• Eggs: Provide protein and essential nutrients like choline.
• Cinnamon: May help regulate blood sugar and has anti-inflammatory properties.
• Cream Cheese: Offers calcium and protein, though enjoy in moderation.

For a savory way to enjoy pumpkin, try: Pumpkin Soup

FAQs About Pumpkin Roll

1. Can I make this pumpkin roll ahead of time?

Yes, this pumpkin roll is perfect for making ahead.

Prepare and assemble it up to 2 days in advance, wrap tightly in plastic wrap, and store it in the refrigerator.

You can also freeze it for up to 2 months. Just thaw it overnight in the fridge before serving.

2. How do I prevent the cake from cracking when rolling?

Roll the cake while it’s still warm, using a kitchen towel dusted with powdered sugar.

This helps the cake stay flexible and sets its shape as it cools.

Be gentle when unrolling and re-rolling to avoid stress on the cake.

3. Can I use fresh pumpkin instead of canned?

Absolutely! Cook and puree fresh pumpkin until smooth, making sure it’s not too watery.

You’ll need about 2/3 cup, just like the canned version.

Fresh pumpkin can add a vibrant flavor but may need extra straining to remove excess moisture, and my fresh pumpkin pie shows how I prep it.

4. Is there a dairy-free option for the filling?

Yes, swap the cream cheese and butter for dairy-free alternatives like vegan cream cheese and margarine.

Make sure your powdered sugar is vegan too, as some brands use bone char in processing.

5. How do I get clean slices when cutting the roll?

Use a sharp knife and wipe it clean between cuts to prevent sticking.

Chilling the roll for at least an hour before slicing also helps it hold its shape for neater slices.

Conclusion

This pumpkin roll recipe is your ticket to a show-stopping fall dessert that’s as delicious as it is beautiful.

With its tender, spiced cake and creamy filling, it’s a treat that captures the essence of autumn in every bite.

It’s perfect for a holiday gathering or any night you’re craving something sweet and seasonal.

The best part is that it’s simple enough for beginners but impressive enough to wow your guests.

So grab your jelly roll pan, channel your inner baker, and give this pumpkin roll a try.

If you make it, leave a comment below and share how it turned out, I’d love to hear from you.

Recommended:

• Pumpkin Pop Tarts Recipe
• Pumpkin Snickerdoodles Cookies Recipe
• Pumpkin Blondies Recipe
• Pumpkin Spice Latte Tiramisu
• Pumpkin Bread Pudding Recipe