This Pumpkin Roll is a classic fall dessert that brings together soft pumpkin cake and a smooth cream cheese filling in every slice. Warm pumpkin spice gives the cake its cozy seasonal flavor, while the creamy center adds just the right touch of sweetness.
The rolled design makes it beautiful enough for Thanksgiving, holiday gatherings, or a special weekend dessert. It may look impressive, but the recipe is simple to follow and easy to prepare ahead. Slice it chilled for neat, beautiful spirals and enjoy a homemade pumpkin dessert that tastes like fall in every bite.
Why You’ll Love This Recipe
- It is surprisingly fast Because the batter is spread so thin, it bakes in under 20 minutes.
- It looks ridiculously fancy It is the ultimate thanksgiving pumpkin dessert that makes people think you have your life together.
- It hides mistakes beautifully Even if your cake cracks a little, the frosting and a heavy dusting of powdered sugar will cover all your sins.
- You get to make a mess Aggressively dumping powdered sugar all over your counter is highly therapeutic.
Tools You’ll Need
Nothing fancy, I promise.
- 10×15 jelly roll pan – This is non-negotiable. Do not try to squeeze this into a 9×13 pan unless you want an un-rollable brick.
- Parchment paper. Parchment helps the cake release from the pan.
- Thin, clean kitchen towel. A smooth towel prevents lint and texture from sticking to the cake.
- Hand mixer. A mixer creates smooth cream cheese frosting.
Ingredients
For the Cake
- 3/4 cup all-purpose flour – Spoon and level it; do not pack it in like brown sugar or the cake will be too dense to roll.
- 1 teaspoon baking powder – Check the expiration date. I once used expired powder and made a pumpkin cracker.
- 1/2 teaspoon baking soda – Gives the sponge that necessary lift.
- 1 and 1/2 teaspoons ground cinnamon – Non-negotiable fall flavor.
- 1 teaspoon pumpkin pie spice – Store-bought or homemade, just make sure it doesn’t smell like dusty potpourri.
- 1/4 teaspoon salt – Balances out the intense sweetness.
- 3 large eggs – Room temperature is key here. Stick them in a bowl of warm water for 10 minutes if you forgot to take them out.
- 2/3 cup canned pumpkin puree – Make sure it is pure pumpkin, NOT pumpkin pie filling, or we are going to have a disaster.
- 1/2 cup packed brown sugar – Keeps the cake moist and pliable.
- 1/2 cup granulated sugar – For standard sweetness and structure.
- 1 teaspoon pure vanilla extract – The good stuff if you have it.
- 3/4 cup confectioners’ sugar – For the towel rolling process. You will make a mess, accept it now.
For the Cream Cheese Frosting
- 6 ounces full-fat brick cream cheese – Softened to room temperature. Do not use the spreadable tub stuff, it will turn into soup.
- 1/4 cup unsalted butter – Softened so it blends smoothly without leaving weird little butter chunks.
- 1 and 1/2 cups confectioners’ sugar – Sift it if it’s lumpy, otherwise just dump it in.
- 1 teaspoon pure vanilla extract – For that classic bakery flavor.
How To Make Pumpkin Roll
The hardest part is just convincing yourself that rolling a hot cake is a good idea.
- Prep the pan properly: Preheat oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray, line it with parchment paper, and spray the parchment too. If you skip spraying the parchment, you will be scraping cake off paper with a butter knife later.
- Mix the dry ingredients: Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a large bowl. If your baking soda has hard little rocks in it, smash them now so nobody bites into a salty surprise.
- Combine wet and dry: In a medium bowl, whisk the eggs, pumpkin, brown sugar, granulated sugar, and vanilla together. Pour the wet ingredients into the dry ingredients and whisk until combined. Do not overmix this, just whisk until the flour streaks disappear.
- Bake the cake: Spread batter evenly into the prepared pan. Give the pan a shake to make sure the batter is level. Bake for 17–18 minutes, or until the cake springs back when you poke it with a finger. Overbaking is the enemy of a crack-free roll.
- The scary towel roll: Meanwhile, lay a thin kitchen towel flat on the counter and sprinkle with 3/4 cup confectioners’ sugar. Once the cake comes out of the oven, immediately invert it onto the towel. Peel off the parchment paper, then, starting with the narrow end, slowly roll the cake up with the towel inside. Yes, it is hot. Yes, you will feel like a magician if you pull this off.
- Let it cool completely: Allow the cake to cool completely while rolled up in the towel. I stick mine in the refrigerator for about 2 hours to speed it up. Do not rush this—warm cake melts frosting into a sad, sticky puddle.
- Make the frosting: Beat the cream cheese for 1 minute on high speed until completely smooth. Beat in the butter until combined, then add the confectioners’ sugar and vanilla and beat until creamy. If you forgot to soften your butter, do not microwave it to liquid—just wait it out.
- Unroll, frost, and re-roll: Gently unroll the cooled cake. Spread the frosting evenly on top, leaving about a 1/2-inch border. Gently roll the cake back up, without the towel this time. If a little frosting squishes out the sides, consider it the chef’s tax and eat it immediately.
- Chill before serving: Loosely cover with plastic wrap and refrigerate for 20 minutes before slicing. This firms up the frosting so you get clean slices instead of a smeared mess.
♥ The Misfit Tips!
- Do not rush the chill time I once tried to unroll the cake while it was still lukewarm. I slathered on the frosting, rolled it up, and watched in horror as the filling completely melted and oozed out the sides like a slip-and-slide. Let it cool completely. Seriously.
- Stick to all-purpose flour If you want to make an easy pumpkin roll recipe from scratch, do not try to substitute the all-purpose flour for cake flour. I thought it would make it lighter, but it just made the sponge too fragile to survive the rolling process.
- Make it a day ahead Sitting in the fridge overnight actually makes the cake softer and the flavors meld together beautifully. Just wrap it tight in plastic wrap so it doesn’t absorb the smell of last night’s leftover onions.
Make It Yours
- Add chopped pecans to the cream cheese filling for crunch.
- Replace some of the pumpkin pie spice with extra cinnamon.
- Drizzle salted caramel over each slice before serving.
- Add orange zest to the frosting for a brighter flavor.
Perfect Pairings
These go perfectly with a blatant disregard for your daily sugar intake.
- A massive mug of black coffee to cut through the sweetness.
- A cold glass of milk – obviously.
- Your family’s chaotic holiday dinner where everyone is arguing over football.
- Eating standing over the sink at midnight when everyone else is asleep.
How to Store
❤
- Fridge: Store tightly wrapped in plastic wrap or in an airtight container for up to 4 days. The cake actually gets a bit moister as it sits.
- Freezer: Yes! Wrap the frosted, rolled cake tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Reheat: Do not reheat this unless you want hot cream cheese soup. Eat it chilled or at room temperature.
- Note: The powdered sugar dusting on the outside will absorb into the cake while it sits in the fridge. Just give it a fresh dusting right before you serve it.
Pumpkin Roll
This pumpkin roll recipe proves that a dramatic Thanksgiving dessert can come together with a thin sponge, a kitchen towel, and a little confidence. This pumpkin roll with cream cheese filling recipe uses the warm towel method to create a flexible cake that rolls without pastry drama. Whether you serve it as a classic pumpkin roll cake or prepare this easy pumpkin roll recipe from scratch for a holiday potluck, it deserves a permanent place in your fall baking rotation.
Ingredients
Equipment
Method
- Read the instructions through before beginning. Make sure you are prepared for step 7 immediately when that cake comes out!
- Preheat oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
- Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the eggs, pumpkin, brown sugar, granulated sugar, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and whisk until combined.
- Spread batter evenly into prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners. Bake for 17–18 minutes, or until the cake springs back when you poke it with a finger.
- Meanwhile, lay a thin kitchen towel flat on the counter. Sprinkle with 3/4 cup confectioners’ sugar. Once the cake comes out of the oven, immediately invert it onto the towel. Peel off the parchment paper, then, starting with the narrow end, begin rolling the cake up with the towel. Do this slowly and gently. The cake will be warm, as it just came out of the oven.
- Allow the cake to cool completely while rolled up in the towel. I stick mine in the refrigerator for about 2 hours to speed it up.
- Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm back up a bit as you prepare the frosting.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined and creamy.
- Gently and slowly unroll the cake. Flatten it out and spread frosting evenly on top, leaving about a 1/2-inch border around the cake. Gently and slowly roll the cake back up, without the towel this time. Make sure you’re rolling it tightly. Some frosting may spill out the sides—that’s ok!
- Loosely cover with plastic wrap and refrigerate for 20 minutes before slicing and serving. Dust with more confectioners’ sugar, if desired.