A pumpkin roll is a classic fall dessert that combines a soft, spiced pumpkin sponge cake with a rich and creamy cream cheese filling. The beautiful spiral shape makes it as visually appealing as it is delicious. Perfect for holiday gatherings, special occasions, or just a cozy autumn treat, this dessert is sure to impress!

Why You’ll Love This Recipe

Perfectly spiced – Warm cinnamon, nutmeg, and cloves bring out the best fall flavors.
Soft and moist – The sponge cake stays tender and pairs beautifully with the creamy filling.
Easy to roll – A simple technique ensures a perfect swirl every time.
Make-ahead friendly – Great for prepping in advance for the holidays.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Cake:

All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Ground cloves
Salt
Eggs
Granulated sugar
Pumpkin puree (not pumpkin pie filling)
Vanilla extract

For the Cream Cheese Filling:

Cream cheese (softened)
Unsalted butter (softened)
Powdered sugar
Vanilla extract

Directions

Prepare the oven and pan: Preheat your oven to 375°F (190°C). Line a jelly roll pan (10×15 inches) with parchment paper, leaving an overhang for easy removal.
Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Mix wet ingredients: In a separate large bowl, beat the eggs, sugar, pumpkin puree, and vanilla extract until smooth. Gradually fold in the dry ingredients until just combined.
Bake the cake: Spread the batter evenly in the prepared pan and bake for about 13-15 minutes, or until the cake springs back when lightly touched.
Roll the cake: Immediately after baking, carefully lift the cake with the parchment paper and place it on a clean kitchen towel. Starting from the short end, gently roll the cake (with the parchment paper inside) into a log shape. Let it cool completely.
Prepare the filling: Beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Assemble the roll: Once the cake has cooled, carefully unroll it and remove the parchment paper. Spread the cream cheese filling evenly over the surface.
Roll and chill: Roll the cake back up (without the parchment paper this time), wrap it in plastic wrap, and refrigerate for at least 1 hour before slicing.
Serve: Dust with powdered sugar before slicing and serving.

Servings and Timing

Servings: 10-12 slices
Prep time: 20 minutes
Cook time: 15 minutes
Cooling time: 1 hour

Variations

Pecan Crunch: Sprinkle finely chopped pecans inside the filling for added texture.
Chocolate Drizzle: Drizzle melted chocolate over the top for an elegant finish.
Pumpkin Spice Boost: Add a bit more cinnamon or pumpkin spice for an extra-flavored cake.
Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
Maple Filling: Replace some of the powdered sugar with maple syrup for a richer filling flavor.

Storage/Reheating

Refrigerator: Store the pumpkin roll wrapped tightly in plastic wrap for up to 4 days.
Freezer: Freeze the roll (wrapped in plastic wrap and aluminum foil) for up to 2 months. Thaw in the fridge overnight before serving.
Serving Tip: Best served chilled or at room temperature.

FAQs

How do I keep my pumpkin roll from cracking?

Rolling the cake while it’s still warm helps prevent cracks by making it more flexible.

Can I make this recipe ahead of time?

Yes! It actually tastes better after chilling, so making it a day ahead is ideal.

Why is my cake sticky after cooling?

Pumpkin cake retains moisture, making it slightly sticky. A light dusting of powdered sugar on the towel before rolling can help.

Can I use canned pumpkin pie filling?

No, use pure pumpkin puree, as pumpkin pie filling has added sugar and spices.

What if I don’t have a jelly roll pan?

A rimmed baking sheet close in size (like 10×15 inches) will work. Just ensure the batter is spread evenly.

How do I get a perfect swirl?

Roll the cake tightly but gently, and make sure to let it cool completely before unrolling to add the filling.

Can I use a different filling?

Yes! Try a chocolate, whipped cream, or even caramel-flavored filling.

Should I refrigerate leftovers?

Yes, because of the cream cheese filling, it should be stored in the fridge.

How can I decorate my pumpkin roll?

Dust with powdered sugar, drizzle with chocolate, or top with whipped cream for a festive touch.

Can I double the recipe?

Yes! Just use two jelly roll pans and bake separately for best results.

Conclusion

This pumpkin roll recipe is the perfect combination of soft, spiced cake and creamy filling, making it a standout dessert for any fall occasion. Whether for Thanksgiving, a holiday gathering, or just a cozy night in, this treat is guaranteed to be a crowd-pleaser. Enjoy it fresh or make it ahead for an easy, impressive dessert!

Pumpkin Roll Recipe