Name: Pumpkin Roll Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 155 min
Ingredients: ¾ cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon salt; 3 eggs; 1 cup granulated sugar; ⅔ cup pumpkin puree; 1 teaspoon vanilla extract; 8 ounces cream cheese (softened); 1 cup powdered sugar; 6 tablespoons unsalted butter (softened); 1 teaspoon vanilla extract; 2 tablespoons Powdered sugar

Jump to Recipe

This Pumpkin Roll recipe combines the rich flavors of pumpkin puree, warm spices and smooth cream cheese filling. The moist and tender cake, paired with the creamy, tangy filling, makes for a yummy dessert that’s perfect for any occasion. If you love pumpkin flavors, check out my Top 12 Pumpkin Desserts to try this Fall!

Making a pumpkin roll may seem intimidating, but with the right tips and techniques, you’ll achieve a flawless roll every time. The key is to ensure your cake is pliable enough to roll without cracking and that your filling is smooth and creamy. Follow these steps closely, and you’ll be serving up slices of this delicious dessert in no time!

Why you’ll love this Pumpkin Roll Recipe

A Seasonal Delight
The combination of pumpkin puree and warming spices like cinnamon and nutmeg will make your kitchen smell heavenly. Plus, the vibrant orange color of the cake adds a festive touch to any table.
Impressively Easy
Despite its elegant appearance, this pumpkin roll is surprisingly easy to make. The straightforward instructions and simple ingredients mean you can whip it up even on a busy day.
Creamy, Dreamy Filling
The cream cheese filling is the star of this dessert. It’s rich, tangy, and perfectly complements the spiced pumpkin cake.

Preparing the Cream Cheese Filling

The creamy filling is what sets this pumpkin roll apart. Using high-quality cream cheese and allowing it to soften properly ensures a smooth, lump-free filling. Combine it with powdered sugar, butter, and a hint of vanilla for a rich and delicious spread that perfectly balances the spiced cake. If you love creamy desserts, try my Pumpkin Pie Cheesecake Cups or my No-Bake Pumpkin Cheesecake Bars

Ingredients Needed for Pumpkin Roll Recipe

All-Purpose Flour: This provides the perfect structure for our cake, ensuring it holds together while staying tender and moist.
Baking Powder and Baking Soda: These leavening agents work together to give the cake its light, fluffy texture by helping it rise in the oven.
Ground Cinnamon and Nutmeg: These warm spices are essential for that classic fall flavor.
Eggs: Eggs provide richness and structure to the cake.
Granulated Sugar: This sweetens the cake and helps create a tender crumb. When beaten with eggs, it also adds volume to the batter.
Pumpkin Puree: The star ingredient! Pumpkin puree not only gives the cake its distinctive flavor and color but also keeps it moist and tender.
Vanilla Extract: Adds depth and enhances all the other flavors, tying everything together beautifully.
Cream Cheese: The base of our filling, providing tanginess and a creamy texture. Make sure it’s softened for easy mixing.
Powdered Sugar: Sweetens the filling and ensures a smooth, silky texture. It dissolves easily into the cream cheese.
Unsalted Butter: Adds richness and helps achieve a creamy consistency.

How to make this Pumpkin Roll Recipe :

**For more detailed instructions, please refer to the printable recipe card below.**

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a large bowl, beat eggs and granulated sugar until thick and pale yellow.

Stir in pumpkin puree and vanilla extract until well combined.

Gradually fold dry ingredients into the wet ingredients until just combined.

Spread batter evenly into the prepared pan. Smooth the top with a spatula and bake for 12-15 minutes.

Remove the cake from the oven and starting at a short end, roll up the cake with the towel

For the filling, beat cream cheese, powdered sugar, butter, and vanilla extract until smooth.

Unroll the cooled cake, spread the filling evenly over the surface.

Roll the cake back up without the towel. Place seam-side down on a platter.

Dust with powdered sugar. Refrigerate for 1-2 hours before serving.

Variations

Spiced Cream Cheese Filling: Add a teaspoon of cinnamon or pumpkin spice to the filling for an extra flavor boost.
Chocolate Pumpkin Roll: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolate twist.
Nutty Pumpkin Roll: Fold in 1/2 cup of finely chopped nuts (walnuts or pecans) into the batter for added crunch.
Maple Cream Cheese Filling: Replace the vanilla extract in the filling with 1 tablespoon of maple syrup.

Serving Suggestions

With a Dollop of Whipped Cream: Add a generous dollop of freshly whipped cream on top for a classic touch.
Drizzled with Caramel Sauce: Enhance the flavor with a drizzle of warm caramel sauce.
Accompanied by Fresh Berries: Serve with a side of fresh raspberries or strawberries for a burst of freshness.
Paired with a Scoop of Ice Cream: Vanilla or cinnamon ice cream makes a perfect pairing.
With a Hot Beverage: Enjoy a slice with a cup of coffee or a warm spiced latte.

Storage and Freezing

How can I store this cake?
- Store the pumpkin roll in the refrigerator, wrapped tightly in plastic wrap or aluminum foil. It will stay fresh for up to 3-4 days.
Can I freeze this cake?
- Yes, you can freeze the pumpkin roll with the filling. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.

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Tips & Tricks

Use pure pumpkin puree: Make sure to use pure canned pumpkin puree rather than pumpkin pie filling, as the latter contains added spices and sweeteners that can throw off the balance of flavors in the recipe.
Don’t overbake the cake: Keep a close eye on the cake while it’s in the oven, as overbaking can lead to a dry and brittle cake that may crack when rolled. The cake is done when it is lightly browned and springs back when touched.
Use a clean kitchen towel for rolling: A clean kitchen towel dusted with powdered sugar helps prevent the cake from sticking and aids in rolling it tightly. Make sure the towel is large enough to accommodate the size of your cake.
Roll While Warm: Rolling the cake while it’s still warm helps prevent cracks.
Cool Completely: Allow the rolled cake to cool completely before adding the filling to avoid melting.
Refrigerate Before Slicing: Chilling the pumpkin roll before slicing helps set the filling and makes for cleaner cuts.

Sweet Treats

FAQ

Can I make a pumpkin roll in advance?
Yes, a pumpkin roll can be made in advance. Prepare the cake, roll it, and store it in the refrigerator for up to 2-3 days before serving. This allows you to save time on the day you plan to serve it.
What if my cake cracks?
To prevent the pumpkin roll from cracking, make sure not to overbake the cake. Overbaking can cause it to become dry and more prone to cracking. Additionally, roll the cake while it is warm and use a clean kitchen towel dusted with powdered sugar to gently roll it up, starting from one of the shorter ends.
Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree can be used in place of canned pumpkin. However, make sure the homemade puree is smooth and well-drained to achieve the right consistency in the cake batter.
Can I add a glaze or frosting to the pumpkin roll?
While the traditional pumpkin roll is typically served with just powdered sugar on top, you can certainly add a glaze or frosting if desired. Cream cheese frosting or a simple vanilla glaze can be drizzled over the top of the sliced pumpkin roll for added sweetness and decoration.
Can I use reduced-fat cream cheese?
Yes, but the texture and taste might be slightly different