Introduction

Pumpkin Roll is a classic fall dessert featuring a soft, spiced pumpkin cake rolled around a creamy, tangy cream cheese filling. It’s perfect for holiday gatherings or cozy autumn evenings. This recipe is simple to follow and yields a deliciously impressive treat.

This image shows a pumpkin roll sliced into several round pieces on a long white plate. Each slice has two main layers: the outer cake layer is a warm brown color with a soft, spongy texture, and the inner cream cheese filling is bright white and smooth, spiraled evenly within the cake. The slices are neatly arranged on the white plate, with the roll's full length partially visible. In the background, a single slice is placed on another white plate on a white marbled surface, showing the same spiral pattern. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract (for filling)
1 cup powdered sugar, plus more for dusting

Instructions

Step 1: Preheat your oven to 350 degrees F. Lightly grease a 10 x 15-inch jelly roll pan with non-stick cooking spray. Line it with parchment paper, leaving an extra inch hanging on the long sides for easy cake removal. Lightly grease the parchment paper as well.
Step 2: In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice until well combined.
Step 3: In a separate bowl, beat the eggs with the sugar, pumpkin puree, and vanilla extract until smooth.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined and free of dry streaks. Spread the batter evenly in the prepared pan.
Step 5: Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on it, as ovens may vary.
Step 6: Immediately lift the parchment paper with the hot cake out of the pan onto a flat, heat-safe surface. While still warm, carefully roll the cake and parchment paper together starting from a short end. Let it cool completely on a wire rack to prevent sweating.
Step 7: While the cake cools, prepare the filling. Beat the softened cream cheese and butter together with an electric mixer until smooth and fluffy. Add the vanilla extract and powdered sugar, mixing until well combined.
Step 8: Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a 1-inch border around the edges.
Step 9: Carefully roll the cake again without the parchment paper. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
Step 10: Before serving, dust the pumpkin roll with powdered sugar if desired. Slice and enjoy!

Tips & Variations

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Make sure to roll the cake while it’s still warm to avoid cracking.
Use homemade pumpkin puree for a fresher taste if available.
To add extra flavor, sprinkle chopped nuts or mini chocolate chips into the filling.

Storage

Store the pumpkin roll covered in plastic wrap in the refrigerator for 1 to 2 days. Leftovers keep well and can be enjoyed chilled. For longer storage, wrap the roll tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight before slicing and serving.

How to Serve

This image shows a pumpkin roll sliced into several pieces, arranged in a row on a long white plate. Each slice has two clear layers: a soft, orange-brown cake layer on the outside with a spongy texture, and a thick, smooth white cream cheese filling spiraled tightly inside. The plate sits on a white marbled surface, and in the background, there is another slice on a small white plate, slightly out of focus. The edges of the cake look moist and tender, and there is a light dusting of powdered sugar on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake part ahead of time?

Yes, you can bake the cake, roll it in parchment paper, and refrigerate it for up to one day before adding the filling and finishing the roll.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm and moist helps prevent cracks. Roll it gently and slowly along with the parchment paper at first, then unroll and fill once cooled.