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Pumpkin Roll Cake Recipe

Pumpkin Roll Cake

iamwinfred
This Pumpkin Roll Cake is a beautiful spiral of soft, spiced pumpkin sponge wrapped around a creamy cream cheese filling. It looks like it came from a bakery, but it's easier than you think. With balanced spices, real pumpkin, and a make-ahead friendly nature, it's the perfect showstopper for Thanksgiving, cozy weekend baking, or any fall gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 280 kcal

Equipment

  • 10x15-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

Ingredients
  

For the Cake

  • 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

For the Filling

  • 8 oz cream cheese 225g; softened
  • 1 cup powdered sugar 120g
  • 6 tablespoons unsalted butter 85g; softened
  • 1 teaspoon vanilla extract

For Serving (Optional)

  • 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

Instructions
 

  • Place an oven rack in the center position and preheat oven to 375°F. Line a 10x15-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.

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.

Nutrition

Serving: 1SliceCalories: 280kcalCarbohydrates: 36gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 180mgPotassium: 95mgFiber: 1gSugar: 28gVitamin A: 35IUVitamin C: 2mgCalcium: 4mgIron: 4mg
Keyword cream cheese filling, fall dessert, pumpkin cake roll, pumpkin roll cake, thanksgiving dessert
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