There is just something about a homemade pumpkin roll that instantly feels like fall. With its soft pumpkin cake, warm spices, and sweet cream cheese filling, this classic dessert always disappears fast at family gatherings, holiday dinners, and weekend baking days.
If you’ve never made a pumpkin roll before, don’t worry. It looks impressive, but it’s actually much easier than it seems. With a few simple ingredients and a little patience while rolling the cake, you’ll have a beautiful dessert that tastes just as good as it looks.
Whether you’re baking for Thanksgiving, a fall potluck, or simply craving a cozy pumpkin treat, this pumpkin roll recipe is sure to become a favorite.
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Why You’ll Love This Roll
- Perfect for fall gatherings – This pumpkin roll makes a beautiful centerpiece for Thanksgiving, holiday parties, and family dinners.
- Easy to make ahead – Prepare it a day or two in advance, then simply slice and serve when you’re ready.
- Soft and perfectly spiced – The pumpkin cake is light, tender, and filled with cozy fall flavors in every bite.
- Creamy cream cheese filling – A rich, sweet filling pairs perfectly with the warm pumpkin cake.
- Looks bakery-worthy – The classic swirl creates an impressive dessert without requiring advanced baking skills.
- Freezer-friendly – Make an extra pumpkin roll and freeze it for an easy dessert whenever a pumpkin craving strikes.
Ingredients
Method
- Preheat the oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper.
- In a large bowl, beat the eggs and granulated sugar until light and fluffy. Mix in the pumpkin puree and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, baking soda, and salt.
- Gradually add the dry ingredients to the pumpkin mixture and stir until just combined.
- Spread the batter evenly into the prepared pan and bake for 12 to 15 minutes, or until the cake springs back when touched.
- While the cake bakes, spread a clean kitchen towel on the counter and dust it generously with powdered sugar.
- Turn the warm cake onto the prepared towel. Carefully remove the parchment paper and roll the cake up with the towel starting from the short end.
- Allow the rolled cake to cool completely.
- To make the filling, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a small border around the edges.
- Roll the cake back up without the towel and wrap tightly in plastic wrap.
- Refrigerate for at least 1 hour before slicing.
- Dust with additional powdered sugar if desired, then slice and serve.
How To Make
Prepare the Baking Pan
Preheat your oven to 375°F. Line a jelly roll pan with parchment paper and lightly grease the paper to prevent sticking. Having the pan ready before mixing the batter helps ensure the cake bakes evenly.
Make the Pumpkin Cake Batter
In a large mixing bowl, whisk together the eggs and sugar until light and fluffy. Mix in the pumpkin puree and vanilla extract. In a separate bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt, then gradually stir the dry ingredients into the wet mixture until a smooth batter forms.
Bake the Cake
Spread the batter evenly into the prepared pan, making sure it reaches all corners. Bake for about 12 to 15 minutes, or until the top springs back when lightly touched and the cake is fully set.
Roll the Warm Cake
While the cake is still warm, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Gently peel away the parchment paper, then roll the cake up with the towel starting from the short end. Allow it to cool completely while rolled to help prevent cracking later.
Prepare the Cream Cheese Filling
In a mixing bowl, beat the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. The filling should be light, fluffy, and easy to spread.
Fill and Re-Roll the Cake
Once the cake has cooled completely, carefully unroll it and spread the cream cheese filling evenly over the surface. Leave a small border around the edges to prevent the filling from spilling out. Gently roll the cake back up without the towel.
Chill Before Serving
Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least one hour. Chilling helps the filling set and makes the roll easier to slice neatly.
Slice and Enjoy
Before serving, dust the pumpkin roll with powdered sugar if desired. Slice into rounds and enjoy this classic fall dessert with coffee, tea, or your favorite holiday meal.
The Bottom Line
This easy pumpkin roll is a classic fall dessert that’s perfect for holiday gatherings, Thanksgiving dinners, and cozy weekends at home. The combination of soft pumpkin cake and creamy filling makes it a seasonal favorite that everyone loves.
If you’re planning a full fall dessert spread, be sure to check out these other delicious recipes from Berry Whisk: Pumpkin Pudding Cookies, these festive Thanksgiving Cookie Ideas, creative Thanksgiving Snack Board Ideas, and these crowd-pleasing Fall Bake Sale Treats. They’re perfect for adding even more cozy seasonal flavors to your table.
