Pumpkin Roll

There’s something magical about the way the flavors of fall come together in a classic pumpkin roll. It’s the kind of dessert that makes an ordinary day feel like a celebration, and it carries a warmth that feels like home.

I remember the first time I made this—it was a crisp October evening, and I was trying to recreate the nostalgic flavors of my grandmother’s autumn baking. Her pumpkin roll was always the highlight of the family table—moist, rich, and swirled with creamy sweetness. I’ve since adapted her version into a reliable, foolproof recipe that tastes just as comforting.

Whether you’re planning for Thanksgiving, a fall potluck, or simply want something seasonal with your coffee, this pumpkin roll is the perfect make-ahead dessert. Keep reading to learn how to master it—it’s easier than it looks, and oh, so rewarding.

Why I Love This Recipe

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If you’re looking for a showstopper dessert that’s easier to make than it looks, the pumpkin roll is your answer.

What I love most about this recipe is how it combines elegant presentation with simple ingredients. The sponge is incredibly moist, thanks to the pumpkin puree, with just the right amount of spice to warm you up from the inside out. Then there’s the cream cheese filling—sweet, tangy, and perfectly balanced.

Another reason this is a favorite? It’s a crowd-pleaser. No one can resist the beautiful spiral of golden cake and velvety filling, and it slices so cleanly for sharing.

Plus, it keeps well in the fridge or freezer, making it the perfect make-ahead dessert. Whether you’re hosting a dinner party or preparing for the holidays, this recipe is designed to impress without the stress.

Ingredients for Pumpkin Roll

To make the perfect pumpkin roll, you’ll need some pantry staples and a few seasonal essentials.

This recipe relies on a light and airy sponge, so the choice of ingredients matters. From warm spices to real pumpkin puree, every component adds depth and texture to the final result.

Here’s what you’ll need to gather:

For the Pumpkin Cake:

• ¾ cup all-purpose flour (lightly spooned and leveled)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves (optional but lovely)
• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 oz full-fat cream cheese, softened
• 6 tablespoons unsalted butter, softened
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract

For Rolling and Dusting:

• ½ cup powdered sugar (for dusting the towel)
• Additional powdered sugar (for dusting the finished roll)

If you love fall baking, these ingredients probably sound familiar. The key here is balance: a light but sturdy sponge that can roll without cracking, and a silky filling that doesn’t ooze out when sliced.

How Much Time Will You Need

Making a pumpkin roll doesn’t take all day, but there are a few stages that require care—and a little chilling time too.

• Prep Time: 20 minutes
• Bake Time: 13–15 minutes
• Cool & Chill Time: 1.5 hours

Total Time: About 2 hours

It’s not a difficult dessert, but you’ll want to give it the time it needs to cool and set properly before serving. Most of the time is hands-off, though, so it’s a great recipe to make while multitasking around the house or preparing a bigger meal.

How to Make This Pumpkin Roll

Here’s your detailed, step-by-step guide to making the perfect pumpkin roll from scratch.

Step – 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, and lightly grease the paper.

Lay out a clean, thin kitchen towel (not terry cloth) on a large surface and generously dust it with powdered sugar. This is crucial—it will prevent the cake from sticking when you roll it.

Step – 2: Make the Pumpkin Batter

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Set aside.

In a large mixing bowl, beat the eggs and granulated sugar together using a hand mixer or stand mixer on high speed until the mixture is thick and pale—about 3–5 minutes. This step helps build structure in the sponge.

Add in the pumpkin puree and vanilla extract. Mix until smooth.

Gently fold the dry ingredients into the wet mixture just until combined. Do not overmix—you want the batter to stay light and airy.

Step – 3: Bake the Cake

Pour the batter into your prepared jelly roll pan and spread it evenly to the edges. Tap the pan gently on the counter to remove any air bubbles.

Bake for 13–15 minutes, or until the cake springs back lightly when touched and a toothpick comes out clean.

Step – 4: Roll the Cake While Warm

As soon as the cake comes out of the oven, run a knife around the edges to loosen it from the pan. Carefully flip the cake out onto the prepared towel.

Gently peel off the parchment paper. Starting at one of the short ends, roll the cake up in the towel (yes, towel and all!) while it’s still warm. Let it cool completely on a wire rack—this sets the shape and helps prevent cracks later.

Step – 5: Make the Filling

While the cake is cooling, prepare the cream cheese filling. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

Add in the powdered sugar and vanilla extract, and beat until fully combined and fluffy. Chill slightly if needed—it should be spreadable but not runny.

Step – 6: Assemble the Pumpkin Roll

Once the cake is completely cool, carefully unroll it. Don’t worry if the ends curl slightly or if it cracks a little—it will still look beautiful when rolled again.

Spread the filling evenly across the surface of the cake, leaving a small border around the edges to prevent overflow.

Re-roll the cake (this time without the towel), using gentle pressure. Wrap it tightly in plastic wrap and refrigerate for at least one hour to firm up.

Step – 7: Dust and Slice

When ready to serve, unwrap the pumpkin roll and dust the top with powdered sugar. Slice using a sharp serrated knife, wiping the blade clean between cuts for neat, defined swirls.

Substitutions

If you’re missing an ingredient or want to tweak the recipe to fit dietary preferences, here are some tried-and-true swaps.

No cream cheese? Try mascarpone for a slightly sweeter, richer filling. You could also use a stabilized whipped cream filling for a lighter option.

Gluten-free? Use a 1:1 gluten-free flour blend. Make sure it contains xanthan gum or add a ¼ teaspoon to help with texture and structure.

No pumpkin? While it changes the name, you can use sweet potato or butternut squash puree in equal measure for a similar result.

Lactose-sensitive? Use lactose-free cream cheese and butter. The taste is nearly identical, and the texture will hold just as well.

These substitutions ensure that everyone at your table can enjoy a slice without compromising on flavor or structure.

Best Side Dish of Pumpkin Roll

While pumpkin roll is a dessert on its own, you can make your autumn table shine with a few well-paired additions.

Spiced Apple Cider – Warm, fragrant cider complements the spiced notes of the cake and adds a cozy touch to your gathering.

Roasted Pecan Ice Cream – A scoop of this creamy, nutty ice cream balances out the richness of the roll and adds a cool contrast.

Cranberry Compote – Tangy, slightly tart cranberry sauce or compote served on the side adds color and zing, balancing the sweetness of the filling.

Serving and Presentation Tips

The moment you slice into a pumpkin roll and see that perfect spiral is when the “wow” factor truly kicks in.

This dessert is already a showstopper, but with a little presentation finesse, it can look like it came straight from a bakery. Always slice the ends off after chilling to reveal a clean spiral—this instantly elevates the appearance. Dust the top with powdered sugar just before serving, giving it that elegant, snowy finish.

For a festive touch during the holidays, garnish your serving platter with whole cinnamon sticks, star anise, or sugared cranberries. If you’re serving at a dinner party, arrange slices slightly overlapping on a white cake plate with a few dollops of whipped cream and a sprig of mint on the side.

And don’t forget the backdrop—using a rustic wooden board or linen napkin under your plate adds charm and warmth to your table.

Tips and Tricks to Make This Recipe Better

Even though this recipe is fairly straightforward, a few small adjustments can take your pumpkin roll from good to bakery-level amazing.

Use room temperature ingredients. Especially the eggs, cream cheese, and butter. This ensures everything mixes smoothly and prevents lumps in the filling.

Beat the eggs and sugar thoroughly. This step gives your cake its light, airy texture. Don’t skimp on time—your mixer should be on high for a full 3–5 minutes.

Don’t overbake the cake. A dry sponge will crack when rolled. Remove it as soon as it springs back when lightly pressed.

Roll the cake while it’s warm. This is the most critical step for shaping. Rolling warm allows it to “learn” its form and prevents breaking later.

Wrap tightly and chill. Chilling the roll before slicing helps it keep its shape and makes for clean, defined spirals.

Use a clean kitchen towel with no lint. A lint-free towel dusted well with powdered sugar will protect the cake and prevent sticking.

Common Mistakes to Avoid

A few missteps can make a pumpkin roll frustrating instead of fun, so here’s what to look out for.

Using the wrong pan size. You must use a jelly roll pan (10×15 inches). Anything larger or smaller will throw off the cake thickness and bake time.

Overmixing the batter. This can deflate the air you built in earlier steps and make the cake dense. Mix just until the dry ingredients are incorporated.

Skipping the parchment paper. Always line your baking pan, even if it’s non-stick. It makes removing the cake a breeze and reduces breakage.

Not using enough powdered sugar on the towel. If you don’t use enough, the cake will stick and tear when unrolling. Be generous.

Slicing too soon. Cutting into the pumpkin roll before it’s chilled can lead to messy, uneven slices and a filling that squishes out.

Avoiding these small mistakes makes the process much smoother—and the result far more beautiful and delicious.

How to Store It

One of the best things about a pumpkin roll is that it stores beautifully, making it ideal for make-ahead desserts.

In the fridge: Wrap the entire roll tightly in plastic wrap or place slices in an airtight container. It will keep for up to 5 days. Make sure it’s sealed well to avoid absorbing fridge odors.

In the freezer: Yes, you can freeze it! Once rolled and wrapped, place it in a freezer-safe bag or wrap in foil. It can be frozen for up to 2 months. Thaw in the fridge overnight before slicing and serving.

To slice from frozen: If you’re short on time, let the roll sit at room temperature for about 20–30 minutes before slicing. The texture is still soft enough to cut cleanly.

Serving from storage: Before serving, add a fresh dusting of powdered sugar—it absorbs over time, so this final touch makes it look freshly made.

FAQ

Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s cooked and pureed very smoothly. You’ll need about ⅔ cup, and it should be thick, not watery.

Why did my cake crack?
This usually happens if the cake was overbaked or not rolled while warm. Be sure to follow the timing closely and roll it immediately after baking.

Can I make this recipe ahead of time?
Absolutely. In fact, pumpkin roll is best when made ahead and chilled. It holds its shape better and the flavors meld beautifully.

Is it okay to double the recipe?
You can, but you’ll need two jelly roll pans. Avoid pouring all the batter into one pan—it will be too thick and won’t bake evenly.

Can I use whipped cream instead of cream cheese for the filling?
You can use stabilized whipped cream, but it won’t hold up as long in the fridge or freezer. Cream cheese is the traditional choice for both texture and taste.

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