If you are craving a dessert that perfectly captures the cozy flavors of fall, the Pumpkin Roll Recipe is your new best friend. Imagine a tender, spiced pumpkin sponge cake rolled up with a luscious and creamy sweetened cream cheese filling, making every bite a harmonious blend of texture and taste. This classic, crowd-pleasing dessert not only looks impressive but is surprisingly straightforward to make, delivering big smiles on any holiday table or a simple family gathering.

Ingredients You’ll Need

The beauty of this Pumpkin Roll Recipe lies in its use of simple, everyday ingredients that come together to create something truly magical. Each element adds its own special touch — the spices offer warmth and depth, the pumpkin puree contributes moistness and that irresistible autumn color, and the cream cheese filling adds a smooth tangy sweetness that balances the flavors perfectly.

3/4 cup all-purpose flour: The base that provides structure without weighing down the delicate cake.
1/2 teaspoon baking powder: Helps the cake rise just right for a light and fluffy sponge.
1/2 teaspoon baking soda: A little leavening boost to achieve the perfect texture.
1/4 teaspoon salt: Enhances the overall flavor and balances sweetness.
1/2 teaspoon ground cinnamon: Classic pumpkin spice adding warmth and aroma.
1/2 teaspoon ground nutmeg: Adds a subtle hint of earthiness and depth.
1/2 teaspoon ground ginger: Brings a gentle, spicy zing to the mix.
3 large eggs: Provide richness and help bind the ingredients together.
1 cup granulated sugar: Sweetens the cake while contributing to its tender crumb.
2/3 cup canned pumpkin puree: Infuses the cake with moistness, flavor, and that signature orange hue.
1 teaspoon vanilla extract: Lifts the flavor profile with a delicate sweetness.
1 cup powdered sugar (for dusting and filling): Used both for dusting the rolling towel and sweetening the filling.
8 oz cream cheese, softened: The creamy star of the filling wrapping the cake in delicious richness.
4 tablespoons unsalted butter, softened: Adds smoothness and silkiness to the filling.
1/2 teaspoon vanilla extract (for filling): Enhances the cream cheese filling’s sweetness and flavor.

How to Make Pumpkin Roll Recipe

Step 1: Prepare the Pan and Dry Ingredients

Start by preheating your oven to 375°F (190°C) and lining a 10×15-inch jelly roll pan with parchment paper, then lightly grease it. Next, whisk together all the dry ingredients — flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger — making sure the spices are well distributed for that even, cozy flavor throughout the cake.

Step 2: Mix the Wet Ingredients

In a large bowl, beat the eggs and granulated sugar until the mixture becomes thick and pale, a sign that air has been incorporated for a fluffy cake. Stir in the pumpkin puree and vanilla extract carefully to maintain that airy texture.

Step 3: Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet mixture. This step is crucial — you want to mix just until combined to keep the batter light, ensuring a tender pumpkin roll every single time.

Step 4: Bake the Cake

Spread the batter evenly in your prepared pan and bake for 13 to 15 minutes. Keep an eye on the cake and check by gently touching the center; if it springs back, it’s ready to come out.

Step 5: Roll the Cake While Warm

Here’s a key moment for success: while the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar. When the cake is done, immediately flip it onto the towel, peel off the parchment paper carefully, and roll the cake and towel together starting at the short end. This rolling step while warm helps prevent cracks once the filling is added. Let it cool completely on a wire rack.

Step 6: Prepare the Filling

Beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy. This creamy filling is what brings the entire Pumpkin Roll Recipe to life with its perfect balance of sweet and tangy.

Step 7: Assemble the Pumpkin Roll

Once cooled, gently unroll the cake and spread the cream cheese filling evenly over the surface. Then, carefully re-roll the cake without the towel for a neat and beautiful dessert. Chill the roll wrapped in plastic wrap for at least one hour to set the filling and make slicing easier.

Step 8: Serve and Enjoy

Before serving, dust your Pumpkin Roll with powdered sugar for that final, festive touch. Each slice reveals a stunning spiral of pumpkin cake and creamy filling that’s as delicious as it is eye-catching.

How to Serve Pumpkin Roll Recipe

Garnishes

For an extra special presentation, sprinkle a little cinnamon or nutmeg over the powdered sugar dusting. You can also garnish slices with a dollop of whipped cream or a sprinkle of chopped toasted pecans for a nutty crunch that complements the soft, spiced cake beautifully.

Side Dishes

This Pumpkin Roll pairs wonderfully with a simple cup of hot coffee or a spiced chai latte, making it ideal for dessert after holiday meals or afternoon tea. Fresh fruit on the side, like sliced apples or pears, adds a refreshing contrast to the richness of the roll.

Creative Ways to Present

If you’re serving this at a party, consider slicing the roll into bite-sized pinwheels for easy snacking. You could also drizzle caramel sauce over individual slices or serve them on a festive platter surrounded by autumn leaves and mini pumpkins for a seasonal centerpiece.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Pumpkin Roll tightly in plastic wrap and store it in the refrigerator for up to 4 days. This ensures the filling stays fresh and the cake remains moist and flavorful for whenever your sweet tooth calls again.

Freezing

You can freeze the roll either before or after filling. Wrap tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Freeze for up to 2 months and thaw overnight in the refrigerator before serving to enjoy that same fresh-baked taste.

Reheating

For the best texture, Pumpkin Roll is typically enjoyed chilled, but if you prefer it warmed, slice your piece and microwave for about 10 seconds. Avoid overheating to keep the cream cheese filling from melting too much.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you’ll need to cook and puree it until smooth, then drain excess moisture so your batter isn’t too wet. Canned pumpkin puree is convenient and consistent, but fresh pumpkin can give a more vibrant flavor if prepared properly.

How do I prevent the cake from cracking when I roll it?

Rolling the cake warm with a powdered sugar-dusted towel immediately after baking is essential to prevent cracks. This step “sets” the cake into the shape, so when you add the filling and re-roll, it won’t crack.

Can I make the Pumpkin Roll Recipe gluten-free?

Absolutely! Use a 1-to-1 gluten-free all-purpose flour blend, and ensure the blend contains xanthan gum to provide structure similar to wheat flour.

How thick should I spread the filling?

Spread a thin but even layer of the cream cheese filling. Too much filling can cause the roll to crack or not hold its shape properly, but a generous thin layer gives just the right balance.

Is it better to prepare the Pumpkin Roll Recipe a day ahead?

Yes! Making it a day ahead allows the flavors to meld beautifully, and chilling helps the roll firm up, making slicing neat and easy. It’s a fantastic make-ahead dessert.

Final Thoughts

This Pumpkin Roll Recipe is truly a gem in any baker’s repertoire — it brings warmth, sweetness, and a touch of elegance to your table with minimal fuss. I encourage you to try it out, whether for a cozy family dessert or a festive celebration; it’s sure to be a delicious hit that you’ll want to make again and again.