Soft & Spiced Pumpkin Roll
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This classic Pumpkin Roll is the perfect fall dessert: a light, tender pumpkin cake filled with luscious cream cheese frosting and dusted with powdered sugar for that perfect bakery-style finish.
The Perfect Fall Dessert
When I can finally start breakin’ out the flannels and pumpkins start showing up on every porch, I can’t help but crave a good old-fashioned pumpkin roll! Not the kind you pick up from the store, but the homemade kind, soft and tender with just enough spice, and that thick swirl of cream cheese filling that hits all the right notes of sweet and tangy.
The process might sound fussy at first, what with rolling a warm cake in a towel and all, but it’s surprisingly simple once you’ve done it. You bake a thin pumpkin cake that smells like fall itself, then roll it while it’s still warm so it keeps that perfect shape. Once it’s cooled, you spread on the creamy filling, roll it back up, and chill it until every layer sets just right!
Need somethin’ to snack on while you bake? Check out our Sweet & Salty Fall Snack Mix Recipe!
Ingredients You’ll Need
- Large eggs
- Granulated sugar
- Canned pumpkin puree
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Cream cheese, softened
- Powdered sugar
- Unsalted butter, softened
A Couple of Pointers
- Don’t skip the towel: Rolling while warm is key; it keeps your pumpkin roll cake from cracking.
- Room temperature ingredients: Softened cream cheese and butter blend smoothly into a luscious filling.
- No pumpkin pie spice? If you used up all the spices whippin’ up a batch of Pumpkin Spice Oatmeal Cookies, you can mix cinnamon, nutmeg, and a pinch of ginger for a homemade version!
Step-by-Step Instructions
1. Prep and Preheat
Preheat your oven to 375°F and grease a 15×10-inch jelly roll pan. Line it with parchment paper and give it another light spray of non-stick cooking spray so your cake releases easily later.
2. Mix the Cake Batter
In a large mixing bowl, beat together the eggs and sugar for 2–5 minutes until light and fluffy. Stir in the pumpkin puree and vanilla extract.
In a separate bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Fold the dry ingredients into the wet mixture just until no streaks remain. Don’t overmix!
Pour the batter into your prepared pan and spread evenly with an offset spatula so it bakes uniformly.
3. Bake the Cake
Bake for 13–15 minutes, or until the cake springs back when lightly touched in the center. Since this is a thin cake, it bakes quickly. Keep an eye on it toward the end!
4. Roll the Warm Cake
This is the step that intimidates most people, but it’s easier than it looks!
Dust a clean tea towel generously with powdered sugar, then turn your warm cake out onto it. Peel off the parchment paper and dust the bottom with more sugar to prevent sticking.
Starting from the short (narrow) end, gently roll the cake up in the towel while it’s still warm. This helps it “learn” its shape and prevents cracks later. Let it cool completely, seam-side down.
5. Make the Cream Cheese Filling
While the cake cools, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
6. Fill and Roll Again
Once your cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving about a ½-inch border around the edges. Reroll it (this time without the towel), wrap it tightly in plastic wrap, and refrigerate for at least an hour to set.
Before serving, dust the top with powdered sugar for that classic finish!
Storage Instructions
Store your finished pumpkin roll in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the wrapped roll for up to 2 months. Just thaw overnight in the fridge before serving.
Frequently Asked Questions
Absolutely! It’s one of the best make-ahead fall desserts. Just wrap it tightly in plastic wrap and refrigerate until you’re ready to serve.
Cracks happen if the cake cools before rolling. Make sure to roll it while it’s still warm right out of the oven.
Yes! If you’ve ever had a nice Maple Pecan Pie, you’ll know that finely chopped pecans or walnuts add a nice crunch and pair perfectly with the cream cheese filling.
Use a sharp paring knife and wipe it clean between cuts. A chilled roll slices much more neatly.
Ingredients
For the Cake:
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
For the Filling:
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
For Dusting:
- ½ cup powdered sugar for the towel and finishing
Instructions
- Preheat the oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line it with parchment paper, and lightly grease the paper.
- In a large bowl, beat the eggs and sugar together until thick and light in color, about 2–5 minutes. Mix in the pumpkin puree and vanilla. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir the dry ingredients into the wet just until combined.
- Spread the batter evenly into the prepared pan and bake for 13–15 minutes, or until the cake springs back when lightly touched.
- Remove the cake from the oven and dust it with powdered sugar. Lay a towel over the cake, then place a cooling rack on top of the towel. Holding both the rack and the pan, carefully flip the cake out of the pan. Gently peel away the parchment paper and dust the bottom of the cake with powdered sugar. Starting from the short end, slowly roll the cake up in the towel and let it cool completely, seam side down.
- While the cake cools, beat the cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
- Once cooled, carefully unroll the cake and spread the filling evenly over the surface, leaving a small border around the edges. Reroll the cake (without the towel this time), wrap it tightly in plastic wrap, and refrigerate for at least one hour.
- Before serving, dust with powdered sugar, slice, and enjoy.
