Pumpkin Roll – Soft, Spiced, and Perfect for Fall

Picture this: It’s a crisp autumn afternoon, and I’m standing in my grandmother’s kitchen watching her expertly roll a warm pumpkin cake into a perfect spiral. The sweet aroma of cinnamon and nutmeg fills the air, and I’m mesmerized by how something so elegant could come together so simply. That memory sparked my lifelong love affair with the pumpkin roll a dessert that looks like it came from a fancy bakery but is surprisingly achievable at home.

I’m Emeli, and at FoodFansy, I’ve spent years perfecting this pumpkin roll recipe through countless trials, kitchen mishaps, and triumphant holiday gatherings. This isn’t just another pumpkin dessert it’s a showstopper that combines moist, spiced pumpkin cake with velvety cream cheese filling, all wrapped up in an impressive spiral that’ll have your guests asking for seconds (and the recipe).

Whether you’re a nervous first-timer worried about cracking or a seasoned baker looking to nail the perfect roll, I’ve got you covered. In this guide, we’ll walk through selecting quality ingredients, mastering the rolling technique, troubleshooting common issues, and even exploring creative flavor variations. Let’s create some unforgettable fall memories together.

Why This Pumpkin Roll Recipe Works

After making this pumpkin roll dozens of times for family gatherings, potlucks, and even a few local bake sales, I can confidently say this recipe delivers every single time. Here’s what makes it special:

• Foolproof texture: The careful balance of baking soda and baking powder creates a cake that’s sturdy enough to roll yet tender enough to melt in your mouth
• Quick preparation: From mixing bowl to oven, you’ll have this cake ready in under 20 minutes of active work
• Make-ahead friendly: This pumpkin roll actually tastes better after chilling overnight, making it perfect for stress-free holiday entertaining
• Crowd-pleasing flavor: The warm spices complement real pumpkin puree without overwhelming it, while the cream cheese filling adds just the right amount of tangy sweetness
• Impressive presentation: The beautiful spiral cross-section makes every slice look like a professional pastry creation

Choosing the Right Pumpkin for Your Pumpkin Roll

The foundation of any great pumpkin roll starts with quality ingredients, and your pumpkin puree choice can make or break this dessert.

Best Pumpkin Puree for This Recipe

Not all pumpkin purees are created equal. For this pumpkin roll, I always reach for 100% pure pumpkin puree (not pumpkin pie filling). Brands like Libby’s are consistently reliable because they have the right moisture content and smooth texture. The puree should be thick and deep orange if it’s watery or pale, it won’t give you that rich pumpkin flavor we’re after.

Buying Tips

When shopping for ingredients, look for pumpkin puree with just one ingredient on the label: pumpkin. Avoid anything labeled “pumpkin pie filling” which contains added sugars and spices that will throw off the recipe’s balance. If you’re at the store in fall and spot fresh sugar pumpkins or pie pumpkins, you can absolutely make your own puree just roast, puree, and strain out excess moisture through cheesecloth.

Substitutions

While I don’t recommend it for your first attempt, you can experiment with other winter squash purees like butternut or kabocha in this pumpkin roll. Keep in mind that these alternatives may have different moisture levels, so you might need to adjust your flour slightly. Sweet potato puree also works beautifully and creates a slightly denser, earthier version of this classic.

Ingredients & Prep for Your Pumpkin Roll

Success with this pumpkin roll starts before you even turn on the oven. Let’s break down what you need and how to prep it properly.

Cake Prep Essentials

The dry ingredients create the structure of your pumpkin roll:

• ¾ cup all-purpose flour: Measured correctly (spoon and level method)
• ½ tsp baking powder: Helps the cake rise gently
• ½ tsp baking soda: Works with the pumpkin’s acidity for lift
• ½ tsp cinnamon: Warm, classic fall spice
• ½ tsp nutmeg: Adds depth and complexity
• ¼ tsp salt: Enhances all the other flavors
• 3 large eggs: Room temperature works best
• 1 cup sugar: For sweetness and moisture
• ⅔ cup pumpkin puree: The star ingredient

Pro tip: Sift your dry ingredients together to eliminate lumps and ensure even distribution of leavening agents. This small step prevents bitter pockets of baking soda in your finished pumpkin roll.

Cream Cheese Filling

The filling is where this pumpkin roll goes from good to absolutely irresistible:

• 8 oz cream cheese (softened): Leave it out for at least an hour
• 1 cup powdered sugar: Creates silky-smooth texture
• 6 tbsp unsalted butter (softened): Adds richness
• 1 tsp vanilla extract: A must for depth of flavor

Critical tip: Both your cream cheese and butter must be truly softened (not melted) to room temperature. Cold ingredients will create a lumpy filling that’s difficult to spread on your delicate pumpkin roll.

Essential Tools

• 10×15-inch jelly roll pan: Don’t substitute with a different size
• Parchment paper: Non-negotiable for easy cake release
• Clean kitchen towel: For the rolling process
• Offset spatula: Makes spreading the filling much easier

Step-by-Step Cooking Instructions for Pumpkin Roll

Let me walk you through this process just like I would if you were standing in my kitchen. Take your time and trust the process you’ve got this!

Pre-Cooking Prep for Pumpkin Roll

Start by positioning your oven rack in the center position and preheating to 375°F (190°C). This temperature is crucial for the pumpkin roll too hot and you’ll get a dry cake that cracks, too cool and it won’t set properly.

Line your 10×15-inch jelly roll pan with parchment paper, allowing about an inch of overhang on the short sides (this becomes your handle for removing the cake). Lightly grease the parchment with cooking spray or butter yes, even though it’s non-stick parchment. This extra insurance prevents any sticking that could ruin your beautiful pumpkin roll.

While the oven heats, lay out a clean kitchen towel on your counter and generously dust it with powdered sugar. Use about ¼ cup and spread it evenly across the entire towel. This powdered sugar prevents the warm cake from sticking when you roll it.

Cooking Method for Pumpkin Roll

In a large mixing bowl, beat the eggs and sugar together with an electric mixer on medium-high speed for about 3-4 minutes. You’re looking for a thick, pale yellow mixture that forms ribbons when you lift the beaters this incorporates air that makes your pumpkin roll light and tender.

Add the pumpkin puree to the egg mixture and beat until completely smooth and uniform in color, about 1 minute. Scrape down the sides of the bowl to ensure everything is incorporated.

In a separate bowl, whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add these dry ingredients to the wet mixture in three additions, folding gently with a spatula after each addition. The key word here is “gently” overmixing develops gluten and creates a tough pumpkin roll. Stop folding as soon as you no longer see flour streaks.

Pour the batter into your prepared pan and use an offset spatula to spread it evenly into all corners. The batter should be about ¼-inch thick throughout.

Baking Your Pumpkin Roll

Slide the pan into your preheated oven and bake for 13-15 minutes. The pumpkin roll is done when the top springs back when lightly touched and the edges just barely start to pull away from the pan. A toothpick inserted in the center should come out with just a few moist crumbs not wet batter, but not completely clean either.

Timing is everything: Set a timer for 13 minutes and check then. Every oven is different, and overbaking is the number one cause of cracked pumpkin rolls. The cake continues cooking slightly from residual heat even after you remove it from the oven.

Rolling Technique for Pumpkin Roll

This is the moment that intimidates most bakers, but I promise it’s easier than you think. As soon as the cake comes out of the oven and I mean immediately run a knife around the edges to loosen it. Using the parchment overhang as handles, lift the entire cake out of the pan and flip it onto your powdered-sugar-dusted towel.

Carefully peel off the parchment paper. If any cake sticks to the paper, gently use your fingers to press it back onto the cake. Starting at one short end, roll the warm cake up tightly in the towel, rolling the towel right along with it. The towel creates the muscle memory that prevents cracking when you add the filling later.

Place the rolled pumpkin roll seam-side down on a wire rack and let it cool completely this takes about an hour at room temperature. I know it’s tempting to rush this step, but patience here prevents a melted, runny filling.

Resting Period for Pumpkin Roll

While your cake cools in its spiral, prepare the cream cheese filling. Beat the softened cream cheese and butter together until completely smooth and fluffy, about 2-3 minutes. Add the powdered sugar and vanilla, then beat for another 2 minutes until light and creamy. If the filling seems too soft, refrigerate it for 15 minutes to firm up slightly it should be spreadable but not runny.

Pro Tips for Perfect Pumpkin Roll

After years of making this pumpkin roll and teaching friends and family how to master it, I’ve learned these tricks that separate okay pumpkin rolls from absolutely spectacular ones.

Avoiding Cracks in Your Pumpkin Roll

The dreaded crack is every pumpkin roll baker’s nemesis, but it’s almost always preventable:

• Don’t overbake: Check your cake at 13 minutes. An overbaked cake is dry and will crack when rolled
• Roll while warm: The cake needs to be warm and pliable. If it cools before rolling, it will crack
• Use the towel method: Rolling the cake with the towel while warm “trains” it to hold its shape
• Don’t overfill: Too much filling creates pressure that can crack the outer layer
• Chill thoroughly: The final chill sets everything and makes slicing cleaner

If cracks happen anyway: Don’t panic! Dust the top generously with powdered sugar, which hides most imperfections. Remember, it’ll still taste absolutely delicious, and most people won’t notice minor cracks once it’s sliced.

Tool Recommendations for Pumpkin Roll

• Offset spatula: Worth its weight in gold for spreading batter evenly and applying filling smoothly
• Stand mixer: Not essential, but makes the beating process much easier and more consistent
• Kitchen scale: For precise flour measurement (¾ cup = 94 grams)
• Instant-read thermometer: While not needed for the cake itself, it’s helpful for ensuring your ingredients are at proper room temperature

Storage & Reheating Your Pumpkin Roll

Once filled and rolled, wrap your pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing overnight is even better. The pumpkin roll keeps beautifully in the refrigerator for up to 4 days.

For longer storage, wrap the cooled, filled pumpkin roll in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before slicing. The texture remains remarkably close to fresh, making this an excellent make-ahead dessert for holiday entertaining.

Serving tip: Let the pumpkin roll sit at room temperature for about 15 minutes before slicing for the cleanest cuts and best flavor. Use a sharp serrated knife wiped clean between slices.

Flavor Variations for Pumpkin Roll

Once you’ve mastered the classic version, these creative twists on the traditional pumpkin roll will keep this dessert exciting all season long.

Spiced Maple Pumpkin Roll

Replace ¼ cup of the sugar with pure maple syrup in the cake batter, and add 2 tablespoons of maple syrup to the cream cheese filling. Increase the cinnamon to 1 teaspoon and add a pinch of ground ginger for a warming, autumn-spiced pumpkin roll that’s perfect for Thanksgiving.

Chocolate Chip Pumpkin Roll

Fold ½ cup of mini chocolate chips into the cream cheese filling just before spreading. The tiny chocolate chips add pockets of richness without overwhelming the pumpkin flavor. For an extra touch, drizzle melted chocolate over the finished pumpkin roll before chilling.

Pecan Praline Pumpkin Roll

Toast ½ cup of finely chopped pecans and mix half into the cream cheese filling. Press the remaining pecans onto the outside of the rolled cake before chilling. For the ultimate indulgence, drizzle with homemade caramel sauce just before serving. This version of the pumpkin roll is particularly popular at holiday gatherings.

Flavor Comparison Table

Serving Suggestions for Pumpkin Roll

Presentation is half the pleasure with this beautiful pumpkin roll. Here’s how to serve it in style and what to pair it with for maximum impact.

The pumpkin roll shines brightest as a centerpiece dessert. Slice it into generous 1-inch thick spirals and arrange them on a platter, showing off those gorgeous swirls. A light dusting of powdered sugar and a few fresh mint leaves or cinnamon sticks make it Instagram-worthy.

Perfect pairings for pumpkin roll:

• Hot beverages: Spiced chai lattes, apple cider, or strong coffee complement the warm spices beautifully
• Whipped cream: A dollop of freshly whipped cream (lightly sweetened with vanilla) adds cloud-like luxury
• Caramel sauce: Drizzle warm caramel over individual slices for extra decadence
• Vanilla ice cream: Especially delicious with the chocolate chip variation
• Fresh berries: A handful of raspberries or blackberries cuts through the richness

For holiday gatherings, I love serving pumpkin roll alongside other fall favorites like apple crisp or pecan pie, giving guests options while keeping the autumn theme consistent. It’s also stunning presented on a wooden board with small plates, dessert forks, and cloth napkins for an elevated yet cozy feel.

FAQs About Pumpkin Roll

After sharing this recipe with hundreds of home bakers, these are the questions I hear most often about making the perfect pumpkin roll.

Can I make pumpkin roll ahead of time? Absolutely! In fact, the pumpkin roll tastes better after sitting overnight as the flavors meld together. Make it up to 2 days ahead and keep it wrapped tightly in the refrigerator. You can also freeze it for up to 2 months just thaw it overnight in the fridge before serving.

Why did my pumpkin roll crack? Cracks usually happen from overbaking (making the cake dry and brittle) or letting the cake cool too much before the initial roll. The cake must be warm and pliable when you first roll it in the towel. Minor cracks are normal and can be hidden with powdered sugar.

Can I use pumpkin pie filling instead of puree? No, you’ll want to stick with pure pumpkin puree for this pumpkin roll. Pumpkin pie filling contains added sugars and spices that will make your cake too sweet and throw off the texture. Always check the label it should list only pumpkin as the ingredient.

My filling is too runny. What do I do? Make sure your cream cheese and butter were softened, not melted there’s a big difference. If your filling is too soft, refrigerate it for 15-20 minutes until it reaches a spreadable consistency. If it’s still too runny, beat in an additional 2-4 tablespoons of powdered sugar.

How do I get clean slices of pumpkin roll? Use a sharp serrated knife and wipe it clean with a damp cloth between each slice. Let the pumpkin roll sit at room temperature for 15 minutes before slicing, and use a gentle sawing motion rather than pressing down.

Is pumpkin roll safe to eat for people with dietary restrictions? This pumpkin roll recipe contains eggs, dairy (cream cheese and butter), and gluten. It’s not suitable for vegans or those with severe dairy or gluten allergies. However, I’ve had success with gluten-free all-purpose flour blends (use the same measurement), and there are dairy-free cream cheese alternatives that work reasonably well.

Can I add nuts to my pumpkin roll? While you can fold finely chopped nuts into the filling, avoid adding them to the cake batter itself they can create weak spots that tear when rolling. Toasted pecans or walnuts (finely chopped) work best in the filling.

Conclusion

There’s something magical about slicing into a homemade pumpkin roll and seeing that perfect spiral of spiced cake and creamy filling. It’s a dessert that looks impressive but becomes surprisingly approachable once you understand the key techniques. From my grandmother’s kitchen to yours, I hope this recipe becomes part of your fall traditions.

The beauty of this pumpkin roll is that it’s forgiving, make-ahead friendly, and endlessly adaptable to your taste preferences. Whether you’re serving it at Thanksgiving dinner, bringing it to a potluck, or simply treating yourself on a cozy autumn evening, it’s guaranteed to bring smiles and requests for the recipe.

If you enjoyed this recipe, be sure to share it with your friends or save it for later! I’d love to see your unique twist feel free to post your photos on Pinterest!

Pumpkin Roll – Soft, Spiced, and Perfect for Fall

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• Author: Emili
• Total Time: 1 hour
• Yield: 10 slices 1x
• Diet: Vegetarian

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Description

This Pumpkin Roll recipe is a soft, spiced cake rolled with rich cream cheese filling  the ultimate fall dessert everyone loves!

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Ingredients

Scale 1x2x3x

3 large eggs

1 cup sugar

2/3 cup pumpkin puree

3/4 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp salt

8 oz cream cheese

1 cup powdered sugar

6 tbsp butter

1 tsp vanilla extract

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Instructions

1. Preheat oven to 375°F (190°C) and line a jelly roll pan with parchment.

2. Beat eggs and sugar until thick.

3. Mix in pumpkin puree.

4. Fold in dry ingredients gently.

5. Spread batter evenly and bake for 13–15 minutes.

6. Roll warm cake in a towel dusted with powdered sugar; cool completely.

7. Prepare filling by mixing cream cheese, butter, powdered sugar, and vanilla.

8. Unroll cake, spread filling, and re-roll tightly.

9. Wrap and refrigerate for 1 hour before serving.

Notes

Roll the cake while still warm to avoid cracks.

Store chilled for up to 3 days or freeze for 2 months.

Add chopped nuts or a maple twist for flavor variation.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 26g
• Sodium: 170mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg

Keywords: Pumpkin Roll, fall dessert, cream cheese roll