This easy-to-follow pumpkin roll recipe with a dreamy cream cheese filling is a beloved fall tradition that’s much simpler to make than you think! It delivers all the warm, spiced flavors of autumn in a stunning, swirl-filled cake that’s perfect for any holiday gathering.
The best part? My no-fail method ensures a crack-free pumpkin roll every single time. Get ready to impress your friends and family with this showstopper dessert!
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Key Takeaways
- It’s easier than it looks! Don’t be intimidated by the rolling—my step-by-step guide walks you through it perfectly.
- The ultimate fall flavor. You get the perfect balance of moist, spiced pumpkin cake and tangy-sweet cream cheese filling.
- A guaranteed crowd-pleaser. This beautiful dessert is a staple at our Thanksgiving table and disappears fast every single year.
- Make it ahead of time. This is a great dessert to prepare the day before your party. It actually tastes better after a night in the fridge!
- A perfect pairing for your coffee. If you’re a fan of our creamy smothered chicken and rice, you’ll love having a slice of this pumpkin roll for dessert.
Why You’ll Love This Pumpkin Roll
Trust me, this pumpkin roll is pure magic. One bite, and you’ll be transported to a cozy autumn day. The cake itself is incredibly moist, light, and full of that classic pumpkin spice flavor you crave.
Then there’s the filling… oh, the filling! It’s a luscious, tangy cream cheese mixture that melts in your mouth and balances the sweetness of the cake perfectly. It’s like a hug in a bite! Plus, you’re getting some goodness from that pumpkin puree—it’s loaded with vitamin A, so you can feel a little good about indulging.
This recipe is one of my most requested, and it’s a lot of fun to make. Once you master the simple rolling trick (which is foolproof, I promise!), you’ll be making this southern pecan pie for every get-together.
Food or Cultural Background
Growing up, my Grandma’s kitchen was the heart of our family, especially in the fall. I still remember the aroma of cinnamon and nutmeg wafting through the house as she’d prepare her famous pumpkin roll.
It was a tradition we all looked forward to—the first sign that the holidays were officially here. For us, a slice of this was more than just a dessert; it was a memory, a story, and a symbol of gathering together.
That’s why I’ve held onto her recipe all these years. It’s a taste of home, a piece of our history, and something I love sharing with my own family today. It’s a tradition that’s truly stood the test of time, just like a well-loved cookbook. And if you’re looking for another classic recipe with a story, you’ll love my recipe for mini pumpkin bread with cinnamon swirl.
Ingredients for Pumpkin Roll
| Ingredient | Notes/Substitutes |
| Flour | I use all-purpose, but you can swap for a gluten-free 1:1 baking blend. |
| Pumpkin Pie Spice & Cinnamon | You can use 2 teaspoons of just pumpkin pie spice if you don’t have separate cinnamon. |
| Baking Soda | This is key to getting the cake to rise! |
| Salt | Just a pinch to balance all the sweet and spice. |
| Eggs | Make sure they’re large. |
| Granulated Sugar | The main sweetener for the cake. |
| Canned Pumpkin | Make sure you’re using plain pumpkin puree, not pumpkin pie filling! |
| Vanilla Extract | I always use pure vanilla for the best flavor. |
| Cream Cheese | Full-fat cream cheese, softened to room temperature, works best for a smooth filling. |
| Butter | Unsalted butter, softened. |
| Powdered Sugar | For the filling. You’ll also use a little for dusting the towel and the final cake. |
| Pecans (optional) | For an extra crunchy and nutty flavor, you can try my pecan zucchini bread for inspiration! |
Equipment Needed
- Jelly roll pan (10×15-inch): This is a non-negotiable! The specific size is crucial for the cake’s thickness.
- Parchment paper: The real secret to a crack-free roll.
- Mixing bowls: A couple of large bowls for the dry and wet ingredients.
- Electric mixer: A stand mixer or a hand mixer will work to get that filling nice and fluffy.
- Whisk: For combining the dry ingredients.
- Spatula: To spread the batter and filling.
- Wire cooling rack: Essential for allowing air to circulate while the cake cools.
- Clean kitchen towel or flour sack towel: This is what you’ll use to roll the hot cake.
How to Make Pumpkin Roll Step-by-Step
- Prep: Get your oven preheated to 350°F. Line your jelly roll pan with parchment paper, leaving an inch or two of overhang on the long sides. Give it a light spritz of non-stick spray, too.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice. Set that aside.
- Mix Wet Ingredients: In a separate bowl, beat the eggs and granulated sugar together until they’re light and fluffy. Mix in the pumpkin puree and vanilla extract until everything is smooth.
- Fold and Spread: Gently fold your dry ingredients into the wet mixture until just combined. Don’t overmix! Pour the batter into your prepped pan and use a spatula to spread it evenly.
- Bake: Pop the pan in the oven for about 12-15 minutes. You’ll know it’s done when a toothpick comes out clean.
- Roll Immediately: Here’s the most important step! As soon as the cake comes out, grab the parchment overhang and lift the hot cake out of the pan. Place it on a flat surface, then immediately and carefully roll the cake up, still in the parchment paper, starting from a short end. Let it cool completely on a wire rack—this prevents it from getting soggy underneath.
- Make the Filling: While the cake is cooling, beat the cream cheese, softened butter, vanilla, and powdered sugar together until it’s light and fluffy.
- Unroll and Fill: Once the cake is fully cooled, gently unroll it. Spread the filling evenly over the entire surface, leaving about a one-inch border. Now, carefully re-roll the cake, this time without the parchment paper. Wrap it tightly in plastic wrap and chill it for at least an hour.
- Serve: Just before serving, dust it with a little powdered sugar. For another great holiday treat, check out my 3-ingredient pumpkin spice cake!
Expert Tips for the Best Results
- Don’t skip the parchment paper! It’s the secret to a perfect pumpkin roll that doesn’t crack or stick. Dusting it with a little powdered sugar before rolling is another pro tip I’ve picked up over the years.
- Roll it while it’s hot. I know it sounds scary, but trust me! The cake is pliable and flexible when it’s fresh out of the oven. If you wait, it’ll cool and become stiff, which is when the dreaded cracking happens.
- Use the right pan. I get this question all the time: “Can I use a cookie sheet for a pumpkin roll?” A jelly roll pan is 10×15 inches and has raised edges. A standard cookie sheet won’t give you the right thickness, so the cake will be too thin and break when you try to roll it.
- Wait until it’s fully cooled. Before you even think about unrolling your pumpkin roll, let it cool completely. If it’s warm, the cream cheese filling will melt and run right out.
- Keep that cream cheese and butter soft! For a smooth, lump-free filling, make sure your cream cheese and butter are at room temperature. That’s a game-changer for a silky texture.
- Chill is your friend. Letting the finished pumpkin roll chill in the fridge for at least an hour helps the filling firm up and makes it so much easier to slice neatly.
What to Serve With Pumpkin Roll
- A scoop of your favorite vanilla bean ice cream.
- A dollop of freshly whipped cream.
- A hot cup of coffee or a cozy mug of spiced cider.
- A side of peach crisp with fresh peaches for a different fruity dessert.
- A drizzle of caramel or white chocolate sauce over each slice.
Storing and Reheating Tips
You’ll want to store your pumpkin roll in the fridge, tightly wrapped in plastic wrap or in an airtight container. It’ll stay fresh for up to 5 days. Since it’s a cold dessert, there’s no need to reheat it—just pull a slice out of the fridge and enjoy!
Nutrition Facts
Nutrition information is estimated and may vary based on ingredients and cooking methods.
- Calories: Approximately 300-350 per slice (based on 10 slices)
- Fat: 15-20g
- Carbohydrates: 40-50g
- Protein: 5-7g
- Sodium: 250-300mg
- Sugar: 30-35g
Source: USDA FoodData Central
FAQs About Pumpkin Roll
What goes inside a pumpkin roll?
A classic pumpkin roll is made of a thin, spiced pumpkin cake that’s rolled around a rich and creamy filling. The filling is typically a blend of cream cheese, powdered sugar, and a little vanilla—it’s pure heaven and the perfect complement to the pumpkin flavor.
How do you make a pumpkin roll that doesn’t crack?
The secret to a crack-free pumpkin roll is to roll the cake while it’s still hot! Immediately after baking, lift it out of the pan with the parchment paper and roll it up. Letting it cool in this rolled shape trains the cake to hold its form without cracking when you unroll it later to add the filling.
What pan to use for a pumpkin roll?
A 10×15-inch jelly roll pan is the ideal pan for a pumpkin roll. Its size ensures the cake bakes into the perfect thickness—not too thick that it cracks, and not too thin that it can’t hold the filling. Using a different size pan will likely throw off the baking time and texture.
Can I use a sheet pan instead of a jelly roll pan?
It depends on the size! Most standard sheet pans are bigger than a jelly roll pan, which would make your cake too thin and difficult to roll without it tearing. If you’re trying to make a pumpkin roll, I highly recommend investing in a proper jelly roll pan—it’s a kitchen workhorse for so many recipes!
Final Thoughts
I truly hope you enjoy this pumpkin roll as much as my family and I do. It’s one of those recipes that brings a lot of joy, and I can’t wait to see your photos! This recipe is a fantastic way to celebrate the season and share a little bit of that homemade love. If you’re looking for other fall treats, don’t forget to check out my pumpkin curry recipe. Happy baking, my friends!
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Pumpkin Roll
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours (includes cooling and chilling time)
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic pumpkin roll recipe featuring a moist, spiced pumpkin cake and a creamy, tangy cream cheese filling. This no-fail method ensures a beautiful, crack-free dessert perfect for fall holidays and gatherings.
Ingredients
Cake:
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cup granulated sugar
3 large eggs
2/3 cup canned pumpkin (or homemade pumpkin puree)
1 teaspoon vanilla extract
Filling:
8 ounces cream cheese, softened
2 Tablespoons butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar, plus more for dusting
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 10×15-inch jelly roll pan. Line it with parchment paper, leaving an extra inch on both long sides, then lightly grease the parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice.
Mix Wet Ingredients: In a separate bowl, mix the eggs, granulated sugar, vanilla, and pumpkin until smooth.
Combine: Add the dry ingredients to the wet mixture and stir until just combined and no dry streaks remain. Spread the batter evenly in the prepared pan.
Bake: Bake for 12-15 minutes, until a toothpick inserted in the center comes out clean.
Roll: Immediately lift the cake and parchment paper out of the pan. While the cake is still hot, gently and slowly roll the cake (with the parchment paper) from a short end. Allow it to cool completely on a wire rack.
Make Frosting: While the cake cools, use an electric mixer to combine the softened cream cheese, butter, vanilla, and powdered sugar until fluffy and smooth.
Fill & Roll: Once the cake is completely cooled, unroll it carefully. Gently smooth the filling in an even layer over the cake, leaving a 1-inch border. Roll the frosted cake back up without the parchment paper.
Chill: Cover the cake with plastic wrap and refrigerate for at least 1 hour before serving.
Serve: Dust the top with powdered sugar, if desired. Cut into slices and serve.
Notes
For a crack-free roll, the most important step is to roll the cake while it’s still hot. Don’t skip this step!
A jelly roll pan is essential for the correct cake thickness. Using a standard cookie sheet may result in a cake that is too thin and difficult to roll.
Make sure your cream cheese and butter are at room temperature to ensure a smooth, lump-free filling.
The pumpkin roll tastes even better the next day once the flavors have had time to meld.
Nutrition
- Serving Size: 1 slice
- Calories: 325 kcal
- Sugar: 33 g
- Sodium: 270 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: pumpkin roll, pumpkin roll recipe, pumpkin cake, cream cheese filling, fall dessert, holiday baking, Thanksgiving dessert, homemade pumpkin roll, classic pumpkin roll, easy pumpkin roll