Pumpkin Roll Recipe: Easy Fall Dessert With Cream Cheese

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I’ll never forget the autumn I decided to tackle a pumpkin roll for the first time. My mother-in-law had been making them for years, and every Thanksgiving, her beautiful spiral cake would disappear within minutes. I was equal parts intimidated and determined to master this pumpkin roll recipe myself.

That first attempt was, honestly, a disaster. The cake cracked when I tried to roll it, the filling oozed out the sides, and I nearly gave up on the whole thing. But I’m stubborn, and after a few tries (and some helpful tips from my mother-in-law), I finally nailed it.

Now, this dessert has become my signature contribution to every fall gathering. The combination of spiced pumpkin cake and sweet cream cheese filling is absolutely irresistible.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	15 minutes
Total Time	2 hours 35 minutes (includes cooling)
Servings	10 slices
Difficulty Level	Intermediate

Pumpkin Roll Recipe | Perfect Make-Ahead Party Dessert

Table of Contents

Why You’ll Love This Pumpkin Roll Recipe

This pumpkin roll combines everything wonderful about fall into one stunning dessert. The tender, spiced cake stays moist and flavorful, while the cream cheese filling adds just the right amount of richness without being overwhelming.

What really sets this recipe apart is how it looks as impressive as it tastes. When you slice into that perfect spiral, revealing layers of orange cake and white filling, everyone at the table will think you spent hours on it. But here’s the secret: it’s actually quite straightforward once you know the tricks.

Here’s what makes this recipe a keeper:

Foolproof rolling technique: The powdered sugar method I share below prevents cracking every single time
Make-ahead friendly: You can prepare this up to three days in advance, making holiday prep so much easier
Crowd-pleasing flavors: Even people who claim they don’t like pumpkin always come back for seconds
Beautiful presentation: This dessert looks like it came from a fancy bakery
Perfect texture: The cake is soft but sturdy enough to hold its shape when rolled
Balanced sweetness: The filling isn’t overly sweet, which lets the warm spices in the cake shine through

I learned after perfecting my pumpkin pie recipe that the key to any great pumpkin dessert is quality spices and not over-mixing the batter.

Ingredients

The ingredients for this pumpkin roll are simple and probably already in your pantry. I always use pure pumpkin puree, not pumpkin pie filling, because it gives you better control over the spices and sweetness.

For the Pumpkin Cake:

3 large eggs, at room temperature
1 cup (200g) granulated sugar
2/3 cup (165g) pure pumpkin puree
3/4 cup (94g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
1/2 cup (60g) finely chopped pecans or walnuts (optional)

For the Cream Cheese Filling:

8 ounces (226g) cream cheese, softened to room temperature
1 cup (120g) powdered sugar, plus extra for dusting
6 tablespoons (85g) unsalted butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt

For Assembly:

1/4 cup (30g) powdered sugar for rolling
Additional powdered sugar for dusting the finished roll

Kitchen Equipment Needed

Having the right tools makes rolling this cake so much easier. I learned this the hard way when I tried using regular parchment paper instead of a proper kitchen towel for my first attempt.

Essential equipment:

15×10-inch jelly roll pan (also called a sheet pan)
Parchment paper
Clean kitchen towel (not terry cloth, which leaves texture marks)
Large mixing bowl
Medium mixing bowl
Electric hand mixer or stand mixer
Rubber spatula
Wire cooling rack
Fine-mesh sieve for dusting powdered sugar
Plastic wrap for storage
Sharp serrated knife for slicing

You might also enjoy: Pumpkin Bar Recipe

Recommended Products for This Recipe

After making dozens of pumpkin rolls over the years, I’ve found a few products that genuinely make this recipe easier and more reliable.

1. Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

This is the pan I use for all my rolled cakes. The heavy-gauge aluminum heats evenly, so you won’t get those annoying dark spots that can make the cake brittle and prone to cracking. It’s also the perfect size for a pumpkin roll.

Get it on Amazon

2. Libby’s 100% Pure Pumpkin

I’ve experimented with different brands of pumpkin puree, and Libby’s consistently has the best texture and flavor. It’s not watery like some brands, which means your cake batter will have the right consistency without needing adjustments.

Get it on Amazon

3. Philadelphia Cream Cheese

The filling is only as good as your cream cheese, and Philadelphia is worth the extra dollar or two. It whips up smooth and creamy without any graininess, and the flavor is perfectly tangy to balance the sweet cake.

Get it on Amazon

4. KitchenAid Ultra Power Hand Mixer

A good hand mixer makes both the cake batter and filling come together effortlessly. This one has enough power to beat the cream cheese filling to perfect fluffiness, and it’s much easier to maneuver than a stand mixer for this recipe.

Get it on Amazon

Pumpkin Roll Recipe | Warm, Spiced Comfort Dessert

Step-by-Step Instructions: How to Make Pumpkin Roll

The key to a perfect pumpkin roll is all in the rolling technique. I’m going to walk you through each step in detail so you can avoid the mistakes I made early on.

1. Prepare Your Pan and Preheat the Oven

Preheat your oven to 375°F (190°C).
Line your 15×10-inch jelly roll pan with parchment paper, making sure it comes up the sides slightly.
Lightly grease the parchment paper with cooking spray or butter to prevent sticking.
This preparation step is crucial because once the cake comes out of the oven, you need to work quickly, and having everything ready makes the process smooth.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Make sure there are no lumps in your flour before adding the spices.
Whisking the dry ingredients thoroughly ensures the spices are evenly distributed throughout the cake.
If you’re adding nuts, toss them with a tablespoon of the flour mixture to prevent them from sinking to the bottom of the cake.

3. Beat the Eggs and Sugar

In a large mixing bowl, beat the eggs on high speed for about 3 minutes until they become thick and pale yellow.
Gradually add the sugar while continuing to beat, and mix for another 2 minutes until the mixture is fluffy and has increased in volume.
The eggs should form ribbons when you lift the beaters, this aeration is what gives the cake its tender texture.
Room temperature eggs beat to a greater volume than cold eggs, so don’t skip letting them sit out for 30 minutes before starting.

Read Also: Pumpkin Cookies Recipe

4. Add the Pumpkin and Vanilla

Beat in the pumpkin puree and vanilla extract on medium speed until fully combined.
The mixture might look a bit curdled at this point, but that’s completely normal.
Make sure you’re using pure pumpkin puree and not pumpkin pie filling, which contains added spices and sugar that will throw off the recipe.
Mix just until incorporated to avoid deflating the air you whipped into the eggs.

5. Fold in the Dry Ingredients

Gently fold the flour mixture into the wet ingredients using a rubber spatula.
Use a folding motion rather than stirring to preserve the air bubbles in the batter.
Stop mixing as soon as you no longer see dry flour streaks, over-mixing will result in a tough, dense cake that’s more likely to crack.
If you’re adding nuts, fold them in at this stage.

6. Bake the Cake

Pour the batter into your prepared pan and spread it evenly to all corners using an offset spatula.
The batter should be about 1/4 inch thick throughout the entire pan.
Bake for 13 to 15 minutes, until the top springs back when lightly touched.
Don’t overbake or the cake will be dry and prone to cracking, it should still feel soft and spongy.
A toothpick inserted in the center should come out with just a few moist crumbs.

7. Prepare for Rolling

While the cake bakes, lay your clean kitchen towel on a flat surface.
Generously dust the towel with powdered sugar, using at least 1/4 cup.
The powdered sugar prevents the cake from sticking to the towel and makes it easier to unroll later.
Use a flour sifter or fine-mesh sieve to dust evenly, you want complete coverage.

For another delicious fall treat, check out my pumpkin chocolate chip cookies.

8. Roll the Warm Cake

As soon as the cake comes out of the oven, run a knife around the edges to loosen it from the pan.
Immediately flip the cake onto the prepared powdered sugar-dusted towel.
Carefully peel off the parchment paper in one smooth motion.
Starting at the short end, roll the cake up with the towel inside while the cake is still warm.
Roll it tightly but gently, the cake should feel snug but not compressed.
Place the rolled cake seam-side down on a wire rack to cool completely, this will take about 1 hour.
The cake must be rolled while warm because the heat makes it pliable, once it cools in this rolled shape, it will hold the spiral without cracking when you unroll it.

9. Make the Cream Cheese Filling

In a medium bowl, beat the softened cream cheese, butter, and salt together until smooth and fluffy, about 2 minutes.
Add the powdered sugar and vanilla extract, then beat on low speed until combined.
Increase the speed to high and beat for another 2 minutes until the filling is light and airy.
The filling should be spreadable but hold its shape, if it’s too soft, refrigerate it for 10 minutes.
Make sure both the cream cheese and butter are at true room temperature, cold ingredients won’t blend smoothly and will create lumps.

10. Unroll and Fill the Cake

Once the cake has cooled completely (this is important, a warm cake will melt the filling), carefully unroll it.
The cake will want to re-roll slightly, and that’s perfect.
Spread the cream cheese filling evenly over the entire surface of the cake, leaving about a 1/2-inch border around the edges.
Use an offset spatula to spread the filling smoothly and evenly.
The filling should be about 1/4 inch thick across the entire cake.

Read Also: Apple Pie Recipe

11. Re-Roll the Cake

Starting from the same short end you rolled before, carefully roll the cake back up without the towel this time.
Roll slowly and steadily, using the edge of the towel to help guide the cake if needed.
Tuck the edge under slightly as you begin rolling to ensure a tight spiral.
Don’t worry if a tiny bit of filling squeezes out the ends, you can wipe that away.

12. Chill and Serve

Wrap the pumpkin roll tightly in plastic wrap, making sure the seam is on the bottom.
Refrigerate for at least 2 hours or up to 3 days before serving.
The chilling time allows the filling to firm up and the flavors to meld together.
Just before serving, dust the top generously with powdered sugar using a fine-mesh sieve.
Use a sharp serrated knife to slice the roll into 1-inch thick slices, wiping the knife clean between cuts for neat slices.

Pumpkin Roll Recipe | Elegant Fall Dessert for Entertaining

Tips for The Best Pumpkin Roll

After years of making this recipe, I’ve picked up some tricks that make the difference between a good pumpkin roll and a spectacular one.

Key tips to remember:

Room temperature ingredients are crucial: Cold eggs won’t whip up properly, and cold cream cheese will be lumpy in the filling. Set everything out 30 minutes before you start.
Don’t skip the powdered sugar: Generously dusting the towel with powdered sugar is what prevents sticking and makes unrolling possible without disaster.
Roll while the cake is warm: This is the single most important tip. A warm cake is flexible and won’t crack. Once it cools in the rolled position, it has memory and will unroll smoothly.
Use a gentle hand when folding: Over-mixing deflates the air bubbles and creates a dense cake that’s more likely to crack when rolled.
Check your oven temperature: An oven that runs hot will overbake the cake, making it dry and brittle. Use an oven thermometer to verify the temperature.
Let it chill properly: The 2-hour minimum chill time isn’t optional. It firms up the filling so it doesn’t squish out when you slice.
Use a smooth kitchen towel: Terry cloth towels leave texture marks on the cake. I use a flour sack towel or a smooth linen kitchen towel.
Measure flour correctly: Spoon flour into your measuring cup and level it off. Scooping directly from the bag packs the flour and can make your cake dry.
Store seam-side down: This prevents the roll from unraveling in the refrigerator.
Slice with confidence: Use a sharp serrated knife and saw gently rather than pressing down, which can squash the spiral.

This technique also works beautifully with my pumpkin french toast when I want to impress guests at brunch.

Serving Suggestions

A pumpkin roll is stunning on its own, but there are plenty of ways to make it even more special for different occasions.

Presentation ideas:

Dust with powdered sugar and arrange fresh cranberries around the platter for a festive look
Serve each slice with a dollop of whipped cream and a sprinkle of cinnamon
Drizzle with caramel sauce for an extra indulgent dessert
Add a scoop of vanilla ice cream on the side for temperature contrast
Garnish with candied pecans or walnuts for added crunch
Place each slice on individual dessert plates with a mint leaf for an elegant touch
Serve alongside hot apple cider or pumpkin spice latte
Pair with homemade cinnamon applesauce for a double dose of fall flavor
Offer with coffee or spiced chai tea for a cozy autumn dessert experience

Another favorite: Coconut Cream Pie

Variations of Pumpkin Roll

Once you master the basic recipe, there are so many fun ways to customize it to your taste or dietary needs.

Flavor variations to try:

Maple Pumpkin Roll: Replace 1/4 cup of the sugar in the cake with maple syrup, and add 2 tablespoons of maple syrup to the filling for a deeper fall flavor.
Chocolate Chip Addition: Fold 1/2 cup of mini chocolate chips into the filling before spreading it on the cake.
Spiced Cream Cheese: Add 1/2 teaspoon of cinnamon and a pinch of nutmeg to the cream cheese filling for extra warmth.
Pecan Praline: Toast pecans and toss them with brown sugar and butter, then sprinkle over the filling before rolling.
Gingerbread Version: Increase the ginger to 2 teaspoons and add 1 tablespoon of molasses to the cake batter.
Salted Caramel: Drizzle the unrolled cake with salted caramel sauce before adding the filling, then drizzle more on top before serving.
Pumpkin Chai: Replace the spices with 2 tablespoons of chai spice blend for a different flavor profile.
Mini Pumpkin Rolls: Divide the batter between two smaller pans and make two thinner rolls, perfect for gifting.
Gluten-Free Version: Use a 1:1 gluten-free flour blend with xanthan gum for a gluten-free option.
Lower Sugar: Reduce the sugar in the cake to 3/4 cup and use Splenda or another sugar substitute in the filling.

If you love experimenting with pumpkin desserts, you’ll want to try my pumpkin oatmeal cookies next.

Storage and Reheating

Proper storage keeps your pumpkin roll fresh and delicious for days after making it.

Storage guidelines:

Refrigerator: Wrap the roll tightly in plastic wrap and store in the refrigerator for up to 4 days. The filling contains dairy, so refrigeration is essential.
Freezer: Wrap the roll in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Individual slices: If you’ve already sliced the roll, store slices in an airtight container with parchment paper between each slice to prevent sticking.
Make-ahead tip: You can bake and roll the cake (without filling) up to 2 days in advance. Keep it rolled in the towel, wrapped in plastic wrap in the refrigerator. Fill and re-roll the day you plan to serve.
Serving from frozen: Let frozen slices sit at room temperature for about 15 minutes before serving for the best texture.
Avoid moisture: Don’t dust with powdered sugar until just before serving, as it will dissolve if stored on the roll.
Room temperature serving: For the best flavor, let refrigerated slices sit at room temperature for 10 to 15 minutes before serving.
Don’t refreeze: Once thawed, consume the pumpkin roll within 3 days and don’t refreeze it.

Pumpkin Roll Recipe | Simple Fall Baking for Beginners

Nutritional Facts

Per Slice (1/10 of recipe):

Calories: 285
Total Fat: 13g
Saturated Fat: 7g
Cholesterol: 95mg
Sodium: 245mg
Total Carbohydrates: 38g
Dietary Fiber: 1g
Sugars: 28g
Protein: 4g
Vitamin A: 75% DV
Calcium: 4% DV
Iron: 6% DV

Note: Nutritional information is approximate and will vary based on specific ingredients used and portion sizes.

Health Benefits of Key Ingredients

While pumpkin roll is definitely a treat, some of its ingredients offer nutritional benefits that make it a bit more wholesome than your average dessert.

Nutritional highlights:

Pumpkin: Rich in beta-carotene, which your body converts to vitamin A for healthy vision and immune function. Pumpkin also provides fiber and potassium.
Eggs: Provide high-quality protein and essential amino acids, plus choline for brain health. The yolks contain vitamins D and B12.
Cinnamon: Contains powerful antioxidants and may help regulate blood sugar levels. It also has anti-inflammatory properties.
Ginger: Known for its anti-nausea properties and anti-inflammatory compounds. It may also help with digestion.
Nutmeg: Contains minerals like manganese and copper, and has been used traditionally to aid digestion and reduce inflammation.
Pecans (if using): Packed with healthy monounsaturated fats, fiber, and antioxidants. They’re also a good source of zinc and vitamin E.
Cream cheese: While high in fat, it provides calcium and vitamin A. Choosing full-fat versions often means fewer additives.

FAQs About Pumpkin Roll

1. Why did my pumpkin roll crack when I rolled it?

The most common reason is that the cake wasn’t rolled while it was still warm. The cake needs to be flexible from the heat to roll without breaking. Another possibility is overbaking, which dries out the cake and makes it brittle. Make sure to roll it immediately after removing from the oven, and check it a minute or two before the recommended baking time to prevent drying out.

2. Can I make pumpkin roll ahead of time?

Absolutely, and it actually tastes better after sitting for a day. You can make the entire roll up to 3 days in advance and keep it wrapped tightly in the refrigerator. The flavors have time to meld together, and the filling firms up perfectly for slicing. You can also freeze it for up to 2 months if you want to make it even further ahead.

3. My filling is too runny, what did I go wrong?

The most likely culprit is cream cheese that wasn’t at proper room temperature. Cold cream cheese won’t whip up properly and can result in a runny filling. Also, make sure you’re using full-fat cream cheese, not the whipped or spreadable varieties. If your filling is too soft, refrigerate it for 15 to 20 minutes before spreading it on the cake, and it should firm up enough to work with.

4. Can I use pumpkin pie filling instead of pure pumpkin?

I don’t recommend it because pumpkin pie filling already contains sugar and spices, which will make your cake overly sweet and potentially throw off the texture. Pure pumpkin puree gives you control over the sweetness and spice levels. If pumpkin pie filling is all you have, you’ll need to significantly reduce the sugar and eliminate the spices from the recipe.

5. How do I get clean slices without the filling squishing out?

Use a sharp serrated knife and wipe it clean between each slice. Make sure the roll has been refrigerated for at least 2 hours so the filling is firm. Also, use a gentle sawing motion rather than pressing down, which compresses the roll. If the filling is still too soft, pop the roll back in the refrigerator for another 30 minutes before slicing.

For more fall baking inspiration, try my pumpkin snickerdoodle cookies.

Final Thoughts

Making a pumpkin roll might seem intimidating at first, but once you try it, you’ll realize it’s much simpler than it looks. The key is following the steps carefully, especially rolling the cake while it’s still warm and giving it plenty of time to chill before serving.

This dessert has become one of my most treasured fall traditions. I make it for Thanksgiving every year, and I’ve also brought it to countless potlucks, office parties, and family gatherings. Every single time, people are impressed by how beautiful it looks, and they’re even more impressed by how delicious it tastes.

Give this pumpkin roll recipe a try this season. I promise that once you nail the rolling technique, you’ll want to make it again and again. Have you made pumpkin roll before, or is this your first time? I’d love to hear how it turns out for you, so drop a comment below with your experience or any questions!

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