Pumpkin Roll Cake Recipe

When the leaves turn golden and the crisp breeze whispers of autumn, nothing feels cozier than baking something sweet, spicy, and soul-warming. Enter the Pumpkin Roll Cake—a beautiful swirl of moist pumpkin sponge wrapped around luscious cream cheese frosting. It’s festive, flavorful, and surprisingly simple to make at home. Let’s walk through everything you need to whip up this classic dessert that looks as impressive as it tastes.

What Makes a Pumpkin Roll So Special?

A pumpkin roll cake combines warm seasonal spices with rich, creamy filling in a visually stunning presentation. The spiral swirl gives it that bakery-style wow factor, but you don’t need to be a pastry chef to master it. This cake is light yet satisfying, sweet but not overwhelming, and the perfect slice of autumn on your plate.

Ingredients Breakdown

To make this cake a reality, we’ll start with two parts: the pumpkin sponge and the cream cheese filling. Every ingredient plays a role in the flavor, texture, and structure of this delightful dessert.

For the Pumpkin Roll Cake

You’ll need:

• 1 cup pumpkin puree (250 grams)

• 3/4 cup all-purpose flour (95 grams)

• 3/4 tsp baking soda

• 1/2 tsp baking powder

• 1/4 tsp salt

• 1 tsp ground cinnamon

• 1 tsp pumpkin pie spice

• 3 large eggs at room temperature

• 3/4 cup granulated sugar (150 grams)

• 1/4 cup brown sugar (55 grams)

• 1 tsp vanilla extract

• 3 tbsp powdered sugar (for dusting)

This cake batter is beautifully balanced. The pumpkin puree brings in moisture and that unmistakable earthy sweetness. The spices—especially cinnamon and pumpkin pie spice—give the cake its comforting autumn flavor. The eggs help with structure and fluffiness, while the sugars create depth and slight caramel undertones.

For the Cream Cheese Filling

Now onto the best part—the filling. You’ll need:

• 1 1/2 cups cream cheese, softened (339 grams)

• 3 tbsp butter, softened (42 grams)

• 1 1/2 cups powdered sugar (187 grams)

• 1 tsp vanilla extract

• 1/2 tsp pumpkin spice, plus more for sprinkling

The filling is velvety and smooth. The cream cheese delivers richness and tang, while butter adds silkiness. Powdered sugar sweetens everything without making it too heavy, and vanilla plus pumpkin spice tie the flavors together.

Step-by-Step Baking Guide

Let’s get to baking. Take your time with each step, and soon you’ll have a pumpkin roll that’s bakery-quality and full of homemade charm.

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C). Line a jelly roll pan (10×15 inches) with parchment paper and lightly grease it. This step is crucial because the parchment will help you roll the cake later without it sticking or breaking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Set it aside.

Step 3: Beat the Eggs and Sugar

In a large bowl, use an electric mixer to beat the eggs, granulated sugar, and brown sugar until the mixture becomes thick and light in color—about 2-3 minutes. Add in the pumpkin puree and vanilla extract. Mix until smooth and well combined.

Step 4: Combine and Fold

Slowly add the dry mixture to the wet ingredients. Fold gently using a spatula until everything is incorporated. Be careful not to overmix; you want to keep that airiness intact.

Step 5: Bake the Cake

Pour the batter into your prepared pan. Spread it evenly with a spatula and tap the pan gently on the counter to remove any bubbles. Bake for 13–15 minutes, or until the top springs back when touched and a toothpick comes out clean.

Step 6: Roll the Cake

While the cake is baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. Once the cake is done, immediately flip it out onto the towel. Peel off the parchment paper and gently roll the cake up in the towel, starting from the short end. Let it cool completely while rolled up. This step sets the cake’s spiral shape.

Making the Cream Cheese Filling

Once the cake has cooled, it’s time to make the dreamy cream cheese filling.

Step 1: Beat the Base

In a mixing bowl, beat together the softened cream cheese and butter for about 45 seconds until smooth and creamy.

Step 2: Add Sugar and Spice

Add the powdered sugar and pumpkin spice. Mix on low speed until the sugar is mostly absorbed. Then increase the speed to medium-high and beat for another minute until fluffy and smooth.

Step 3: Flavor it Up

Add the vanilla extract and give it one last mix to combine.

Assembling the Pumpkin Roll Cake

Here’s where the magic happens. Carefully unroll your cooled cake. It may have a few cracks—don’t worry, the filling and final frosting will hide them!

Step 1: Spread the Filling

Using a spatula, spread about 2/3 of the cream cheese frosting over the cake. Go all the way to the edges to ensure every bite is filled with creamy goodness.

Step 2: Roll It Back Up

Gently re-roll the cake, this time without the towel, making sure to tuck the ends under. Wrap it in parchment paper and then plastic wrap to help it hold shape. Chill in the fridge for at least 1 hour to firm up.

Step 3: Final Touch

Unwrap the cake and use the remaining third of the cream cheese frosting to frost the outside. An offset spatula makes this easier, but a butter knife works in a pinch. Sprinkle a bit more pumpkin spice on top for a festive finish.

Step 4: Chill and Serve

Let the cake sit in the fridge for another hour to set. When you’re ready, slice and serve! The spiral center will be beautiful, and the taste—absolutely irresistible.

Tips for Pumpkin Roll Perfection

Want your pumpkin roll cake to come out flawless every time? Here are a few pro tips:

• Always use parchment paper to prevent sticking and help with rolling.

• Roll the cake while it’s still warm—it’s more pliable and less likely to crack.

• Cool completely before adding the filling to avoid melting.

• Store in the fridge to keep it fresh. It even tastes better the next day!

Final Thoughts

This pumpkin roll cake is more than just a dessert—it’s an experience. From the warm scent filling your kitchen to the creamy swirl on your plate, every moment feels like autumn in edible form. Whether you’re serving it at Thanksgiving or just want something cozy for your coffee break, this recipe never fails to impress.

So grab your whisk and a can of pumpkin, and let the baking begin. You’re only a few steps away from rolling into pumpkin dessert heaven.

Also Read Apple Crumble Cheesecake Recipe

Pumpkin Roll Cake Recipe

Delight in this classic pumpkin roll cake recipe with rich cream cheese filling, perfect for fall gatherings and holiday desserts.

Type: Dessert

Cuisine: American

Keywords: pumpkin roll cake, pumpkin dessert, fall dessert, cream cheese filling, pumpkin cake roll, Thanksgiving dessert

Recipe Yield: 10 slices

Calories: Approximately 320 per slice

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 1 hour 45 minutes (includes chilling time)

Recipe Ingredients:

• 1 cup pumpkin puree (250 grams)
• 3/4 cup all-purpose flour (95 grams)
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 1 tsp pumpkin pie spice
• 3 large eggs (room temperature)
• 3/4 cup granulated sugar (150 grams)
• 1/4 cup brown sugar (55 grams)
• 1 tsp vanilla extract
• 3 tbsp powdered sugar (for dusting)
• 1 1/2 cups cream cheese, softened (339 grams)
• 3 tbsp butter, softened (42 grams)
• 1 1/2 cups powdered sugar (187 grams)
• 1 tsp vanilla extract
• 1/2 tsp pumpkin spice (plus more for sprinkling)

Recipe Instructions:

Prepare the Pan:

Preheat your oven to 350°F (175°C). Line a jelly roll pan (10x15 inches) with parchment paper and lightly grease it. This step is crucial because the parchment will help you roll the cake later without it sticking or breaking.

Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Set it aside.

Beat the Eggs and Sugar:

In a large bowl, use an electric mixer to beat the eggs, granulated sugar, and brown sugar until the mixture becomes thick and light in color—about 2-3 minutes. Add in the pumpkin puree and vanilla extract. Mix until smooth and well combined.

Combine and Fold:

Slowly add the dry mixture to the wet ingredients. Fold gently using a spatula until everything is incorporated. Be careful not to overmix; you want to keep that airiness intact.

Bake the Cake:

Pour the batter into your prepared pan. Spread it evenly with a spatula and tap the pan gently on the counter to remove any bubbles. Bake for 13–15 minutes, or until the top springs back when touched and a toothpick comes out clean.

Roll the Cake:

While the cake is baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. Once the cake is done, immediately flip it out onto the towel. Peel off the parchment paper and gently roll the cake up in the towel, starting from the short end. Let it cool completely while rolled up. This step sets the cake’s spiral shape.

Beat the Base:

In a mixing bowl, beat together the softened cream cheese and butter for about 45 seconds until smooth and creamy.

Add Sugar and Spice:

Add the powdered sugar and pumpkin spice. Mix on low speed until the sugar is mostly absorbed. Then increase the speed to medium-high and beat for another minute until fluffy and smooth.

Flavor it Up:

Add the vanilla extract and give it one last mix to combine.

Spread the Filling:

Using a spatula, spread about 2/3 of the cream cheese frosting over the cake. Go all the way to the edges to ensure every bite is filled with creamy goodness.

Roll It Back Up:

Gently re-roll the cake, this time without the towel, making sure to tuck the ends under. Wrap it in parchment paper and then plastic wrap to help it hold shape. Chill in the fridge for at least 1 hour to firm up.

Final Touch:

Unwrap the cake and use the remaining third of the cream cheese frosting to frost the outside. An offset spatula makes this easier, but a butter knife works in a pinch. Sprinkle a bit more pumpkin spice on top for a festive finish.

Chill and Serve:

Let the cake sit in the fridge for another hour to set. When you're ready, slice and serve! The spiral center will be beautiful, and the taste—absolutely irresistible.