Pumpkin roll feels like a special-occasion dessert, but it’s surprisingly simple to make at home. Soft pumpkin-spice cake rolled around a sweet cream cheese filling is pure comfort with a little flair. If you’re nervous about the rolling part, don’t be; a warm towel and a gentle hand are all you need.
This version uses pantry staples, bakes quickly, and slices beautifully. Serve it for holidays, potlucks, or a weekend treat with coffee.
Why This Recipe Works
- Moist, flexible cake: Pumpkin puree adds moisture that keeps the cake tender and prevents cracking when you roll.
- Balanced spice: Cinnamon, ginger, and nutmeg give warmth without overpowering the pumpkin flavor.
- Quick to assemble: A jelly roll pan bakes the cake thin and fast, so you can roll and chill in under an hour.
- Stable filling: Cream cheese and butter whipped with powdered sugar creates a smooth, spreadable filling that sets cleanly.
- Make-ahead friendly: The roll slices best after chilling, and it keeps well for several days.
Ingredients
For the Pumpkin Cake
- 3/4 cup (90 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 large eggs, room temperature
- 3/4 cup (150 g) granulated sugar
- 2/3 cup (160 g) pumpkin puree (100% pumpkin, not pie filling)
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting the towel and finished roll
For the Cream Cheese Filling
- 8 ounces (226 g) cream cheese, softened
- 4 tablespoons (56 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
- Prep the pan and towel: Heat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease it.
Lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until combined.
- Beat eggs and sugar: In a large bowl, beat eggs and granulated sugar with a hand mixer for 2–3 minutes until thick, pale, and slightly foamy. This air helps the cake stay light.
- Add pumpkin and vanilla: Mix in pumpkin puree and vanilla until smooth. Don’t overbeat.
- Combine wet and dry: Fold in the dry ingredients just until you no longer see streaks of flour.
The batter should be pourable but not runny.
- Spread and bake: Pour the batter into the pan and spread evenly to the corners. Bake for 11–13 minutes, or until the top springs back when touched and a toothpick comes out clean.
- Roll while warm: Immediately loosen the edges with a knife. Invert the hot cake onto the sugared towel and peel off the parchment.
Starting from a short end, gently roll the cake and towel together. Let it cool seam-side down on a rack for 30–45 minutes.
- Make the filling: While the cake cools, beat cream cheese and butter until smooth and fluffy, 1–2 minutes. Add powdered sugar, vanilla, and salt, and beat until creamy with no lumps.
- Unroll and fill: Carefully unroll the cooled cake.
Spread the filling evenly, leaving a 1/2-inch border at the far short edge to prevent overflow.
- Roll it up again: Re-roll the cake (without the towel) into a tight spiral. Wrap in plastic and chill for at least 1 hour to set and firm up.
- Slice and serve: Dust with powdered sugar. Use a sharp, serrated knife to slice into 1/2–1-inch pieces.
Wipe the blade between cuts for clean slices.
Keeping It Fresh
- Refrigerate: Store the pumpkin roll tightly wrapped for up to 4 days. The cream cheese filling needs to stay chilled.
- Freeze: Wrap the whole roll in plastic and then foil, or place slices in an airtight container. Freeze up to 2 months.
Thaw overnight in the fridge.
- Prevent dryness: Keep it wrapped to avoid fridge odors and moisture loss. A second layer of wrap helps keep the cake soft.
Health Benefits
- Pumpkin is nutrient-rich: It provides beta-carotene (vitamin A precursor), which supports eye and immune health.
- Moderate sugar and fat: This dessert is sweet but not overly heavy, especially in thin slices.
- Spices with benefits: Cinnamon and ginger add flavor and may support digestion and balanced blood sugar when part of an overall healthy diet.
- Portion-friendly: The roll format makes it easy to serve small, satisfying slices.
Common Mistakes to Avoid
- Skipping the warm roll: If you don’t roll the cake while it’s warm, it’s more likely to crack later.
- Too little powdered sugar on the towel: The cake can stick. Dust generously so it releases cleanly.
- Overbaking: A dry cake cracks easily.
Start checking at 10–11 minutes.
- Spreading filling on a hot cake: The filling will melt and ooze. Make sure the rolled cake is cool before filling.
- Using pumpkin pie filling: It’s pre-sweetened and spiced, which throws off the recipe. Use pure pumpkin puree.
- Skipping the chill: Chilling sets the filling and helps you get neat slices.
Alternatives
- Gluten-free: Use a cup-for-cup gluten-free flour blend.
Avoid overmixing and bake just until set.
- Lighter filling: Swap half the cream cheese for Greek yogurt and add 1–2 tablespoons cornstarch to help it set.
- Dairy-free: Use dairy-free cream cheese and plant-based butter. Choose a brand that’s thick and not overly watery.
- Flavor twists: Add orange zest to the filling, a swirl of caramel, or chopped toasted pecans for crunch.
- Less sweet: Reduce powdered sugar in the filling to 3/4 cup and add a touch more vanilla for flavor.
FAQ
How do I prevent cracks in the pumpkin roll?
Rolling the cake while it’s warm is key. Don’t overbake, and dust the towel well with powdered sugar so it releases smoothly.
Can I make the pumpkin roll a day ahead?
Yes.
In fact, it slices better after resting in the fridge overnight. Keep it tightly wrapped until serving.
What if I don’t have a jelly roll pan?
Use a rimmed baking sheet around 10×15 inches. If your pan is larger, spread the batter within a parchment border to keep the thickness even.
My filling seems loose.
What should I do?
Chill it for 10–15 minutes, then spread. Make sure the cream cheese and butter were softened, not melted, and that you used powdered sugar, not granulated.
Can I add nuts or chocolate chips?
Yes. Sprinkle 1/2 cup chopped toasted pecans or mini chocolate chips over the filling before rolling.
Press them lightly so they adhere.
Is canned pumpkin the same as pumpkin puree?
Look for 100% pumpkin puree on the label. Avoid pumpkin pie filling, which has added sugar and spices.
Wrapping Up
This easy pumpkin roll brings all the cozy fall flavors in a simple, show-stopping dessert. With a tender pumpkin-spice cake and a smooth cream cheese filling, it’s reliable, sliceable, and great for making ahead.
Follow the warm roll-and-chill method, and you’ll get that perfect spiral every time. Keep a can of pumpkin in the pantry, and you’ll be ready to whip this up whenever the craving hits.