This pumpkin roll recipe comes together as a thin, spiced sponge cake that gets rolled around a cream cheese filling while it’s still warm. It’s ready in about 1 hour and 34 minutes start to finish, including the hour it needs in the fridge before slicing.
Most homemade versions crack right at the fold because the cake sits in the pan too long after baking and stiffens up before anyone gets around to rolling it.
Rolling the cake into a towel within a minute or two of pulling it from the oven, while it’s still hot and pliable, is what keeps the spiral tight and unbroken from end to end.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 14 minutes |
| Cooling & Chilling | 1 hour |
| Total Time | 1 hour 34 minutes |
| Servings | 10 slices |
| Difficulty Level | Intermediate |
For another pumpkin dessert with a similar spice profile, see Pumpkin Pie.
Why You’ll Love This Pumpkin Roll Recipe
The spiral slice is the whole point of this dessert, and it’s a lot easier to land than most people expect once the rolling timing clicks.
The spices are the same ones you’d use in a pumpkin pie, so nothing about this cake requires special shopping.
- A soft, thin sponge cake that rolls without tearing when it’s still warm
- A tangy cream cheese filling that balances the sweetness of the cake
- Ready in well under two hours, most of which is hands-off chilling time
- No special pans required beyond a standard jelly roll pan
- Slices cleanly once chilled, which makes it a good make-ahead dessert for a crowd
- Freezes well, so it can be made weeks before a holiday
You might also enjoy: Pumpkin Bars
Ingredients
The cake itself uses pantry spices and a can of pumpkin, while the filling is just four ingredients beaten together until smooth.
For the Pumpkin Cake:
- 3 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 2/3 cup (160g) canned pumpkin puree
- 1 teaspoon lemon juice
- 3/4 cup (95g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup (30g) powdered sugar, for the towel
For the Cream Cheese Filling:
- 8 oz (226g) cream cheese, softened
- 6 tablespoons (85g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1 teaspoon pure vanilla extract
For Finishing:
- 1/2 cup (60g) chopped walnuts or pecans, optional
- 2 tablespoons powdered sugar, for dusting
I ruined my first few rolls by grabbing pumpkin pie filling instead of plain puree, which left the batter too wet to hold a spiral shape. Plain canned pumpkin, with nothing else added, is what keeps this batter thick enough to spread evenly and bake flat.
Read Also: Pumpkin Cheesecake Recipe
Kitchen Equipment Needed
None of this requires specialty bakeware, though a few specific tools make the rolling step much less stressful.
- 15×10-inch jelly roll pan
- Parchment paper
- Electric hand mixer
- A thin, clean cotton kitchen towel
- Wire cooling rack
- Offset icing spatula
- Mixing bowls
- Measuring cups and spoons
For another take on baking with warm fall spices, see Old-Fashioned Pumpkin Bread.
Recommended Products for This Recipe
These are the specific products I reach for when this recipe is on the counter, based on what has actually solved a problem in my own kitchen rather than a general list of nice-to-haves.
1. USA Pan Nonstick Jelly Roll Pan
A pan with even heat distribution matters more here than in most baking, since the cake needs to bake flat and uniformly thin to roll without cracking. This one browns evenly edge to edge instead of leaving pale, underbaked spots in the center, and the nonstick coating releases the parchment-lined cake cleanly.
2. Flour Sack Kitchen Towels
A thick terry towel holds onto moisture and can make the warm cake stick instead of releasing cleanly. Thin flour sack towels are woven tightly enough to hold a dusting of powdered sugar while still being thin enough to roll tightly around the cake.
3. KitchenAid Hand Mixer
Beating the eggs and sugar until properly thickened is what gives this sponge its lift, and a weak mixer can leave the batter dense. This one gets the mixture pale and thick within a few minutes, which is the visual cue that tells you it’s ready for the dry ingredients.
4. Libby’s 100% Pure Pumpkin Puree
Puree brands vary more than people expect in water content, and a wetter puree throws off the whole batter ratio. This brand runs consistently thick can to can, which keeps the cake from turning gummy in the middle.
5. Stainless Steel Mixing Bowl Set
Having a dedicated small bowl for dry ingredients and a larger one for the eggs and sugar keeps the mixing steps moving quickly, which matters since the batter needs to go into the oven while the eggs are still aerated. A nesting set also stores easily between uses.
You might also enjoy: Pumpkin Chocolate Chip Cookies
Step-by-Step Instructions: How to Make Pumpkin Roll
Follow these steps in order and the cake will be ready to roll while it’s still warm enough to cooperate.
1. Prep the Pan and Towel
- Preheat the oven to 375°F (190°C).
- Grease a 15×10-inch jelly roll pan and line it with parchment paper, then grease the parchment as well.
- Lay a thin cotton kitchen towel flat on the counter and sift 1/4 cup (30g) powdered sugar evenly over the surface.
2. Mix the Dry Ingredients
- In a small bowl, whisk together 3/4 cup (95g) flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt.
- Set the bowl aside.
3. Beat the Eggs and Sugar
- In a large mixing bowl, beat 3 eggs with an electric hand mixer on high speed for 3 to 4 minutes, until pale and thick.
- Gradually beat in 1 cup (200g) granulated sugar until the mixture holds a ribbon when the beaters are lifted.
4. Combine Wet and Dry
- Add 2/3 cup (160g) canned pumpkin puree and 1 teaspoon lemon juice to the egg mixture and beat until fully combined.
- Add the dry ingredient mixture and stir with a spatula just until no streaks of flour remain, without overmixing.
5. Bake the Cake
- Pour the batter into the prepared pan and spread it into an even layer with an offset spatula, all the way to the corners.
- Bake for 13 to 15 minutes, until the top springs back lightly when touched and the edges just start to pull from the pan.
6. Roll the Warm Cake
- As soon as the cake comes out of the oven, run a knife around the edges to loosen it and flip it out onto the sugared towel.
- Peel off the parchment paper, then starting from a short end, roll the cake up together with the towel into a tight spiral.
I’ve found rolling the cake while it’s still hot, towel and all, works far better than waiting even a few minutes. Once the sponge cools flat, it wants to crack at the fold instead of curling smoothly.
7. Cool Completely
- Place the rolled cake, seam side down, on a wire rack and let it cool completely at room temperature, about 1 hour.
- Do not unroll it during this time, since the towel is what holds the spiral shape while the cake sets.
8. Make the Cream Cheese Filling
- In a mixing bowl, beat 8 oz (226g) softened cream cheese and 6 tablespoons (85g) softened butter together until smooth.
- Add 1 cup (120g) powdered sugar and 1 teaspoon vanilla extract and beat again until light and fluffy, with no lumps remaining.
9. Unroll, Fill, and Re-Roll
- Carefully unroll the cooled cake and set the towel aside.
- Spread the cream cheese filling evenly over the cake, leaving a half-inch border, then sprinkle with chopped walnuts or pecans if using.
- Re-roll the cake without the towel this time, starting from the same short end as before, and place it seam side down on a serving plate.
10. Chill and Slice
- Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour, until the filling firms up.
- Dust with 2 tablespoons powdered sugar just before slicing into rounds with a serrated knife.
Read Also: Pumpkin Cookies Recipe
Tips for The Best Pumpkin Roll
A few small habits make the difference between a roll that slices cleanly and one that falls apart on the plate.
- Use room-temperature eggs, since cold eggs won’t whip to the same thick, pale stage
- Spread the batter all the way into the corners of the pan so the cake bakes evenly thin
- Roll the cake into the towel immediately after baking, not after it cools
- Don’t skip the powdered sugar on the towel, since it’s what keeps the warm cake from sticking
- Let the filled cake chill fully before slicing, or the filling will smear instead of holding its layer
- Use a serrated knife and wipe it clean between cuts for neat rounds
I keep an extra hand towel nearby specifically for this recipe, since the first one usually ends up sticky with cream cheese by the time the cake gets unrolled.
For a spice variation on the same cake base, see Pumpkin Snickerdoodle Cookies.
What to Serve with Pumpkin Roll
This cake is rich enough to stand on its own, but it fits naturally alongside a fall or holiday spread as a lighter dessert option next to heavier pies.
- A slice of Pecan Pie for guests who want two desserts
- Warm Mulled Apple Cider
- A mug of Hot Chocolate
- A full Thanksgiving spread, including Stuffing, Mashed Potatoes, and Green Bean Casserole
- Fresh whipped cream on the side for extra richness
- Hot coffee or spiced tea to cut the sweetness
- Cranberry Sauce served alongside the main course before dessert
You might also enjoy: Roast Chicken
Variations of Pumpkin Roll
Once the base technique feels familiar, the cake and filling both take well to small changes.
- Chocolate chip: Fold 1/3 cup mini chocolate chips into the batter before baking
- Maple cream cheese: Swap the vanilla extract in the filling for 1 tablespoon maple syrup
- Gingerbread spice: Increase the ginger to 2 teaspoons and add 1/4 teaspoon black pepper
- Toasted pecan: Toast the pecans before folding them into the filling instead of sprinkling them on top
- Mini rolls: Bake the batter in two smaller pans and slice into shorter individual rolls
- Espresso glaze: Drizzle a thin coffee glaze over the top instead of a plain powdered sugar dusting
Read Also: Pumpkin Oatmeal Cookies Recipe
Storage and Reheating
This cake actually improves with a little time in the fridge, since the chilled filling holds its shape much better than it does right after rolling.
- Store wrapped tightly in plastic wrap in the refrigerator for up to 5 days
- Freeze the whole rolled, unsliced cake wrapped in plastic and foil for up to 2 months
- Thaw a frozen roll overnight in the refrigerator before slicing
- Slice and freeze individual portions separated by parchment for grab-and-go servings
- Serve cold or let sit at room temperature for 15 minutes before serving
- This cake is not meant to be reheated, since warming melts the cream cheese filling
Cold cream cheese filling firms up within an hour in the fridge, which is why this slices so much cleaner the next day than it does right after rolling.
For another make-ahead fall dessert, see Pumpkin Waffles.
Nutritional Facts
| Nutrition Per Slice (1 of 10) | |
|---|---|
| Calories | 280 |
| Total Fat | 13g |
| Saturated Fat | 7g |
| Cholesterol | 75mg |
| Sodium | 190mg |
| Total Carbohydrates | 36g |
| Sugars | 27g |
| Protein | 4g |
Values are estimates and will vary based on specific brands and portion sizes used.
You might also enjoy: Pumpkin French Toast
Health Benefits of Key Ingredients
A dessert like this is not health food, but a few of its ingredients pull more nutritional weight than people expect.
- Pumpkin puree: High in vitamin A and fiber, and lower in calories than most cake bases it could replace
- Eggs: A source of complete protein and choline, which supports the cake’s structure without needing extra fat
- Cinnamon: Contains antioxidant compounds and has been studied for its effect on blood sugar response
- Ginger: Traditionally used to support digestion, which pairs well with a rich dessert
- Walnuts or pecans: Contribute healthy unsaturated fats and a bit of extra protein if included
Read Also: Pumpkin Spice Latte Recipe
FAQs About Pumpkin Roll
1. Why does my pumpkin roll crack when I roll it?
Cracking usually happens because the cake cooled before rolling, which makes the sponge stiff instead of pliable. Rolling it into the towel within a minute or two of coming out of the oven is what keeps it flexible enough to curl without splitting.
2. Can I make a pumpkin roll ahead of time?
Yes, this is actually a good make-ahead dessert since it needs to chill before serving anyway. It can be fully assembled and refrigerated up to 2 days before you plan to serve it.
3. Can I use fresh pumpkin instead of canned?
Fresh pumpkin puree usually holds more water than canned, which can make the batter too wet to bake evenly. If using fresh, it helps to strain it through a cheesecloth first to remove excess moisture.
4. Why is my cake sticking to the towel?
This almost always means the towel wasn’t dusted with enough powdered sugar before the cake went on it. A generous, even layer across the whole towel surface, not just the center, prevents sticking.
5. Can I freeze a pumpkin roll?
Yes, the whole rolled cake freezes well for up to 2 months when wrapped tightly in plastic and foil. Thaw it overnight in the refrigerator before unwrapping and slicing.
6. What size pan should I use for pumpkin roll?
A standard 15×10-inch jelly roll pan is the size this recipe is built around. A smaller pan will make the cake too thick to roll without cracking.
You might also enjoy: Fall Muffin Recipes
Pumpkin Rolls
Ingredients
- 3 large eggs - room temperature
- 1 cup granulated sugar - 200g
- 2/3 cup canned pumpkin puree - 160g; use plain puree, not pumpkin pie filling
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour - 95g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup powdered sugar - 30g; for dusting the towel
- 8 oz cream cheese - 226g; softened
- 6 tablespoons unsalted butter - 85g; softened
- 1 cup powdered sugar - 120g
- 1 teaspoon pure vanilla extract
- 1/2 cup walnuts or pecans - 60g; chopped, optional
- 2 tablespoons powdered sugar - for dusting
Equipment
- 15×10-inch jelly roll pan
- Thin cotton kitchen towel - flour sack towel recommended
- Offset icing spatula
Method
- Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line with parchment paper, and grease the parchment. Lay a thin cotton towel flat and sift 1/4 cup powdered sugar evenly over it.
- In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
- In a large bowl, beat eggs on high speed for 3 to 4 minutes until pale and thick. Gradually beat in granulated sugar until the mixture holds a ribbon when the beaters are lifted.
- Beat in pumpkin puree and lemon juice until fully combined. Add the dry ingredients and stir with a spatula just until no streaks of flour remain, without overmixing.
- Pour batter into the prepared pan and spread into an even layer with an offset spatula, all the way to the corners. Bake for 13 to 15 minutes, until the top springs back lightly when touched and edges just start to pull from the pan.
- Immediately run a knife around the edges to loosen, then flip the cake out onto the sugared towel. Peel off parchment, then starting from a short end, roll the cake up together with the towel into a tight spiral.
- Place the rolled cake seam side down on a wire rack and let it cool completely at room temperature, about 1 hour. Do not unroll during this time.
- Beat softened cream cheese and butter together until smooth. Add powdered sugar and vanilla, and beat again until light and fluffy with no lumps.
- Carefully unroll the cooled cake and set the towel aside. Spread filling evenly over the cake, leaving a half-inch border, then sprinkle with chopped nuts if using. Re-roll the cake without the towel, starting from the same short end, and place seam side down on a serving plate.
- Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour, until the filling firms up. Dust with powdered sugar just before slicing into rounds with a serrated knife.
Nutrition
Notes
- Use room-temperature eggs, since cold eggs won’t whip to the same thick, pale stage.
- Spread the batter all the way into the corners of the pan so the cake bakes evenly thin.
- Roll the cake into the towel immediately after baking, not after it cools, to prevent cracking.
- Don’t skip the powdered sugar on the towel, since it’s what keeps the warm cake from sticking.
- Let the filled cake chill fully before slicing, or the filling will smear instead of holding its layer.
- Use a serrated knife and wipe it clean between cuts for neat rounds.
- Store wrapped tightly in plastic wrap in the refrigerator for up to 5 days.
- Freeze the whole rolled, unsliced cake wrapped in plastic and foil for up to 2 months; thaw overnight in the refrigerator before slicing.
- Make sure to use plain canned pumpkin puree, not pumpkin pie filling, which is too wet and will make the batter gummy.
- For variations, try folding mini chocolate chips into the batter, swapping vanilla for maple syrup in the filling, or toasting the pecans before adding.
Private Notes
Tried this recipe?
Let us know how it was!Final Thoughts
This pumpkin roll recipe is worth the extra attention the rolling step demands, since the payoff is a dessert that looks far more complicated than it actually is to make.
Give it a try this season and let it become part of your regular fall baking lineup.
If you make this, leave a comment below and let me know how your spiral turned out.
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