When it comes to classic fall desserts, nothing quite captures the cozy spirit of the season like a Pumpkin Roll. This iconic treat features a soft, spiced pumpkin cake rolled up with a luscious cream cheese filling, creating a beautiful swirl that tastes as good as it looks.
If you’ve been searching for the perfect pumpkin rolls recipe that’s both easy to follow and delicious every single time, you’re in the right place. This recipe strikes the ideal balance between rich autumn flavors and a tender, moist texture, no complicated steps or fancy equipment needed.
Whether you’re baking for a holiday feast, a casual get-together, or just because you want a sweet fall treat, this pumpkin roll cake delivers on all fronts. It’s a timeless dessert that belongs on every autumn table and will quickly become a family favorite.
Get ready to impress with a dessert that looks stunning and tastes even better
What Makes This Pumpkin Roll So Good
It’s the perfect showstopper with zero stress. Seriously, that gorgeous swirl looks way fancier than it is to make. Impress your guests without breaking a sweat.
A slice of fall in every bite. The cozy spices and pumpkin flavor wrap you up like your favorite sweater, warm, comforting, and instantly mood-boosting.
No weird ingredients, just honest baking. If you’ve got pantry basics, you’re halfway there. Plus, it’s a great recipe to make with family or friends, fun, easy, and rewarding!
A sneaky way to get pumpkin into your diet. Without feeling like you’re eating “healthy,” you’re indulging in something seasonal and satisfying.
Kids and picky eaters love it. The creamy filling is a crowd-pleaser even for the toughest critics.
It’s portable party perfection. Roll it, slice it, pack it, easy to bring along to potlucks, office parties, or Sunday brunches.
What Ingredients Are in a Pumpkin Roll?
- Eggs: They’re what keeps everything together and give the cake that lovely fluffy texture.
- Granulated Sugar: You can think of this as the straightforward sweetness that lets the spices really shine through.
- Light Brown Sugar: This one adds a nice caramel-y warmth, kind of like a cozy hug in sugar form.
- Cinnamon: Honestly, cinnamon is a must-have; it’s what brings that classic fall vibe everyone loves.
- Nutmeg: Maybe just a little nutmeg adds some sneaky warmth and depth without overpowering things.
- Ginger: I find ginger gives a gentle kick that really wakes up the pumpkin’s flavor.
- Pumpkin Puree: I always recommend pumpkin puree because it makes the cake moist and super seasonal.
- All-Purpose Flour: It’s best if you use all-purpose flour here since it keeps the cake tender but strong enough to roll without breaking.
- Baking Soda: Baking soda is like the little helper that lifts the cake and keeps it light and soft.
- Salt: A pinch of salt? Totally worth it, it balances the sweetness and makes everything taste more vibrant.
- Vanilla Extract: You can’t go wrong with vanilla; it adds that warm aroma that ties the whole thing together.
How to Make My Cozy Pumpkin Roll
Step 1: Warm Up That Oven & Prep Your Pan
Begin by warming your oven to 375°F (190°C). Now grab your trusty 10×15 inch jelly roll pan and line it with parchment paper, letting the edges hang over just enough to give you a good grip later on. This little parchment overhang is the unsung hero, you’ll thank me when it’s time to roll!
Step 2: Whisk Together the Cozy Stuff
In a big bowl, crack your eggs and give them a quick whisk, like you’re waking them up gently. Add in the granulated sugar and light brown sugar, this combo is like a sweet dance of sunshine and caramel in your batter. Add the spices, cinnamon, nutmeg, and ginger, then gently stir in the pumpkin puree and vanilla extract. Whisk everything together until it smells like autumn got bottled up just for you.
Step 3: Dry Meets Wet, But Take It Slow
Thoroughly mix the flour, baking soda, and salt in a different bowl for even distribution. This is the quiet team that’s gonna give your cake structure and keep it tender. Slowly sprinkle these dry goodies into your wet mix in batches, fold gently, don’t rush it. Overmixing is the enemy of fluffiness here.
Step 4: Batter Goes to Bed (In the Oven)
Pour your batter into the prepared pan and spread it evenly, smoothing the top like you’re putting a soft blanket over it. Bake for 17 minutes, but start peeking around 14 minutes. You want the cake to spring back lightly when you press it and maybe a toothpick to come out with a few moist crumbs, but no batter.
Step 5: The Roll Trick, Don’t Skip This!
As soon as your cake is out, let it cool just enough to handle without burning your fingers. Now, roll it up with the parchment paper still on, like a little pumpkin cake burrito. This “memory roll” makes sure your cake won’t crack when it’s time to fill.
Let it chill out fully rolled up, that patience will pay off big time!
Step 6: Make That Dreamy Filling
While your cake’s taking its sweet time cooling, whip together the cream cheese, butter, powdered sugar, and vanilla until silky smooth. I usually crank up my mixer to get it nice and fluffy, but you do you, whatever works.
Step 7: Unroll, Spread Love, and Roll Again
Once your cake is cool, carefully unroll your pumpkin bundle. Apply the filling in an even layer, keeping a slight gap along the edges for clean rolling. This keeps your filling from staging a great escape when you roll it back up, slow and steady wins the race here!
Step 8: Chill for Clean Slices
Seal the pumpkin roll tightly in plastic, allowing it to rest in the refrigerator for 30 minutes. This part might feel like waiting forever, but trust me, it’s worth it, the filling firms up, and slicing becomes an art.
Step 9: The Grand Finale
Just before you’re ready to serve, dust the top with powdered sugar like a little sprinkle of fall magic. Slice, serve, and watch jaws drop.
Mistakes to Avoid When Making Pumpkin Roll
(And how to skip the stress so your swirl stays stunning)
Skipping the parchment paper: I know, it might seem like a hassle, but don’t wing it. The parchment paper makes rolling smoother, keeps the cake from sticking, and acts like a little rolling assistant. Bonus: less clean-up!
Overmixing the batter: It’s tempting to keep stirring for that perfect smoothness, but I recommend stopping as soon as your dry and wet ingredients come together. Overmixing makes the cake tough and sad instead of soft and fluffy.
Not cooling fully before adding the filling: If the cake is even slightly warm, the filling melts, oozes out, and you’re left with a sticky situation. Be patient. Let it cool. Your swirl will thank you.
Using cold cream cheese or butter for the filling: I highly recommend letting both soften at room temp. Cold ingredients don’t blend smoothly and leave little lumps. Warm and soft = creamy and dreamy.
Trying to roll from the long end: It’s best if you always roll from the short side, not the long one. That gives you more height in your spiral and tighter swirls. Rolling longways usually results in a flat, floppy-looking roll.
What to Serve with Pumpkin Roll
(Because this swirl deserves a dreamy sidekick)
- A warm chai latte: The spices in the tea pair beautifully with the pumpkin spice, it’s a cozy match made in fall heaven.
- Vanilla bean ice cream: Just a small scoop on the side turns this roll into a restaurant-style dessert.
- Toasted pecans or walnuts: Sprinkle a few on the plate for crunch, so simple but adds a fancy touch.
- Spiced apple cider (hot or cold): The apple-cinnamon vibes work so well with pumpkin flavors.
- Salted caramel drizzle: A light swirl on the plate or over the slice takes this roll to indulgent status.
How to Store Pumpkin Roll
Wrap it tightly in plastic wrap: I recommend rolling it up snug, then wrapping it like a gift, this keeps the moisture in and stops the edges from drying out.
Store in the fridge for up to 4–5 days: The cream cheese filling needs to stay chilled. It tastes even richer the day after.
Cut only what you need and keep the rest wrapped to stay fresh longer.
Want to make it ahead? Freeze it: Cover the roll firmly in plastic wrap and foil, then store it in the freezer for up to 2 months. Thaw in the fridge overnight, still wrapped, to avoid condensation ruining the texture.
FAQs
How to prevent cracks in pumpkin roll?
Prevent cracks by gently rolling the pumpkin roll before it cools completely. When it’s just cool enough to touch, gently roll it with the parchment paper still in place. This helps the cake “learn” the shape without breaking. If you wait too long and it cools flat, it’s more likely to crack.
Can I use aluminum foil for pumpkin roll?
It’s not the best choice, to be honest. While aluminum foil might seem like a quick swap, it tends to stick to the cake more than parchment paper does, especially with a soft, moist batter like this one. If you really have to use it, make sure to grease it very well, but I highly recommend sticking with parchment paper.
What can I do if I don’t have a jelly roll pan?
If you don’t have a jelly roll pan, you can use a rimmed baking sheet but try to find one that’s close in size (around 10×15 inches) and not too shallow. A pan that’s too large will spread the batter too thin and dry it out, while a smaller one may leave the cake too thick and harder to roll.
Can I use a different filling (like whipped cream or mascarpone)?
Absolutely! You can definitely switch up the filling to suit your taste. Whipped cream or mascarpone make lovely, lighter alternatives to cream cheese, just keep in mind that whipped cream can be a bit softer and might make the roll less stable unless you chill it well before slicing. Mascarpone adds a rich, slightly tangy flavor that pairs beautifully with pumpkin.
More Fall Recipes To Make
Moist & Creamy Pumpkin Roll For Cozy Fall Evenings
Ingredients
Spiced Pumpkin Cake Layer
- ¾ cup all-purpose flour
- 1¼ teaspoons baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ⅓ teaspoon ground ginger
- ⅓ teaspoon ground nutmeg
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 3 large eggs
- ⅔ cup pumpkin puree
- 1 teaspoon pure vanilla extract
Creamy Dreamy Filling
- 1 8 oz block cream cheese
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- ½ teaspoon pure vanilla extract
Instructions
- First, preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, making sure the paper hangs over the edges, that way, you can easily lift the cake out later without any hassle.
- In a spacious bowl, gently crack the eggs and whisk them together. Add in both granulated and light brown sugar for that perfect blend of sweetness and warmth. Stir in the cinnamon, nutmeg, and ginger spices, then mix in the pumpkin puree along with the vanilla extract. Whisk everything until the batter smells like pure autumn magic.
- In a separate bowl, mix together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, folding carefully in batches to keep the batter light and fluffy.
- Pour the batter into your prepared pan and spread it out evenly, smoothing the top gently. Bake for about 17 minutes, but start checking at 14 minutes.
- Once the cake is out, let it cool just enough to handle without burning yourself. With the parchment paper still on, gently roll the cake from end to end; this technique, called the “memory roll,” preserves its shape and prevents cracks when you spread the filling. Let it cool completely while rolled up.
- While waiting, prepare the filling by beating together the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Use a mixer or a whisk, whichever you prefer.
- When the cake is fully cool, carefully unroll it. Spread the filling evenly across the surface, leaving a small gap around the edges to prevent the filling from oozing out. Roll the cake back up slowly and carefully, this time without the parchment paper.
- Wrap the roll tightly in plastic wrap and chill it in the fridge for at least 30 minutes. This step is important because it firms up the filling, making your slices neat and easy to cut. Enjoy your pumpkin roll!
Notes
- Use room-temp ingredients whenever possible, it helps everything mix together smoother and bake evenly.
- If your cake sticks a bit to the parchment, try dusting the paper with a thin layer of powdered sugar before pouring the batter.
- Use a serrated knife for slicing, seriously, it’s like magic for clean cuts without squishing.
- If your pumpkin puree is too watery, drain it on paper towels before mixing so the cake isn’t soggy.
Any high altitude adjustments? I’m at 5280’ft
I’m not quite sure about the high-altitude changes, to be honest!