This Pumpkin Roll Recipe is a classic fall dessert with tender pumpkin cake and a cream cheese filling. A perfect pumpkin dessert for the holidays!
This Pumpkin Roll Recipe is a classic fall dessert that I have made hundreds of times. It is a tried-and-true favorite from my catering days, and it has always been a dessert that gets people coming back for another slice. The tender pumpkin cake, cream cheese filling, and hint of warm fall spices make this one hard to resist.
It looks delicious, but this Easy Pumpkin Roll is much simpler to make than you might think. It is perfect for Thanksgiving, holiday gatherings, or anytime you want a Fall Dessert Recipe that really stands out on the dessert table.
If you love classic fall desserts, you also need to try my Banana Pumpkin Bread and Crock Pot Apple Dump Cake. They are other favorites for fall and the perfect way to keep those cozy pumpkin flavors going all season long.
Why you'll love this recipe
- Easy to Make: Don't let the rolled cake intimidate you. The parchment paper method makes the process much easier.
- Classic Fall Flavor: Pumpkin, cinnamon, and Pumpkin spice give this cake all the warm flavors you expect from a fall dessert.
- Beautiful Presentation: A light dusting of powdered sugar makes this pumpkin roll look bakery-ready without much work.
- Creamy Filling: The sweet cream cheese filling is the perfect contrast to the light spiced pumpkin cake.
What is a Pumpkin Roll
A pumpkin roll is a thin pumpkin-flavored cake that is baked in a sheet pan, rolled while it is still warm, and then filled with a sweet cream cheese mixture. Once chilled, it is sliced into beautiful spirals showing the pumpkin cake and creamy filling.
The combination of soft pumpkin cake and cream cheese filling makes this classic fall dessert that has been a favorite for generations.
Ingredients
For the Pumpkin Cake
- Eggs: To provide structure to create a light cake.
- Sugar: Adds sweetness to the pumpkin cake.
- All-Purpose Flour: The base of the cake.
- Baking Soda and Baking Powder: These help the cake rise as it bakes.
- Cinnamon: A warm spice to complement the pumpkin.
- Pumpkin Spice: Classic fall flavor for the cake.
- Canned Pumpkin: Use pure pumpkin puree, not pumpkin pie filling.
For the Filling
- Cream Cheese: Softened cream cheese works best.
- Butter: Adds richness and helps create a smooth filling.
- Powdered Sugar: Sweetens the cream cheese (and save a little for a light dusting over the finished pumpkin roll)
- Vanilla: To round out the flavor of the filling.
How to Make a Pumpkin roll
Step 1: Prepare the Oven and Pan: Preheat your oven to 375°F, and grease a large rimmed baking sheet well. Line the pan with parchment paper, leaving enough paper around the edges to make it easier to lift the baked cake from the pan.
Step 2: Make the Pumpkin Cake Batter: In a large bowl, combine the eggs and sugar. Beat until the mixture is light and well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and pumpkin spice.
Gradually add the dry ingredients to the egg mixture and mix until combined. Fold in the canned pumpkin until the batter is smooth.
Step 3: Bake the Cake: Spread the pumpkin batter evenly over the prepared parchment paper. Bake for approximately 15 minutes, or until the cake is set and springs back lightly when touched.
Tim's Tip: Be careful not to overbake the cake. A thin cake can dry out quickly, and you want it soft enough to roll without cracking.
Step 4: Roll the Cake: Remove the cake from the oven and allow it to cool for just a few minutes. Using the parchment paper, carefully lift the cake from the pan and place it on a flat work surface.
While the cake is still warm, carefully roll it up into a tight cylinder, keeping the parchment paper with you as you roll. Place the rolled cake in the refrigerator and allow it to cool completely, about 2 hours.
Step 5: Make the Cream Cheese Filling: While the cake is chilling, make the filling. Add the softened cream cheese, butter, powdered sugar, and vanilla to a bowl. Beat until smooth and creamy.
Step 6: Fill the Pumpkin Roll: Carefully unroll the chilled pumpkin cake. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Carefully roll the cake back up, this time without the parchment paper. Roll it tightly enough to create a nice spiral without pressing so hard that the filling squeezes out.
Step 7: Chill and Serve: Wrap the pumpkin roll and return it to the refrigerator for 3 to 6 hours. This allows the cream cheese filling to firm up and makes the rolls easier to slice. Before serving, dust the top with powdered sugar.
Expert Tips
- Roll the cake while warm: Rolling the cake while it is still warm helps it develop the shape it needs without cracking when you add the filling.
- Soften the Cream Cheese and Butter: Make sure the cream cheese and butter are softened before mixing. This will give you a much smoother filling.
- Use a sharp Knife: For beautiful slices, use a sharp knife and wipe it clean between cuts if needed.
Substitutions and Variations
- Add Nuts: Finely chopped pecans or walnuts can be sprinkled over the cream cheese filling for added texture and flavor.
- Extra Spice: Add a little extra cinnamon or pumpkin spice if you prefer a stronger fall flavor.
- Cream Cheese Filling: Feel free to reduce the powdered sugar for a slightly less sweet filling.
Storage
Store the pumpkin roll covered in the refrigerator because of the cream cheese filling. It will keep in the refrigerator for several days. Keep it tightly wrapped or stored in an airtight container to prevent the cake from drying out.
FAQ
Yes, Pumpkin roll freezes very well. Wrap the completely chilled pumpkin roll tightly in plastic wrap, followed by a layer of aluminum foil. When you are ready to serve it, thaw the pumpkin roll in the refrigerator before slicing.
A pumpkin roll can crack if the cake is overbaked, too dry, or allowed to cool completely before being rolled. Roll the cake while it is still warm for best results.
Yes, because the filling contains cream cheese, the finished pumpkin roll should be stored in the refrigerator.
More fall dessert Recipes
Recipe
Pumpkin Roll Recipe
Equipment
- 1 Bowl
- 1 Whisk
- 1 Spatula
- 1 Sheet Pan
- Parchment Paper
Ingredients
- 3 Eggs
- 1 Cup Sugar
- ¾ Cup All Purpose Flour
- ½ teaspoon Baking Soda
- ½ Tsp Baking Powder
- 1 Tsp Cinnamon
- 1 Tsp Pumpkin Spice
- ⅔ Cup Canned Pumpkin
- 1 ¼ Cup Powdered Sugar Reserve ¼ cup for topping
- 8 oz Cream Cheese softened
- 1 teaspoon Vanilla
- 4 Tbsp Butter softened
Instructions
- Prepare the Oven and Pan: Preheat your oven to 375°F, and grease a large rimmed baking sheet well. Line the pan with parchment paper, leaving enough paper around the edges to make it easier to lift the baked cake from the pan.
- Make the Pumpkin Cake Batter: In a large bowl, combine the eggs and sugar. Beat until the mixture is light and well combined. 3 Eggs 1 Cup SugarIn a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and pumpkin spice. ¾ Cup All Purpose Flour ½ Tsp Baking Soda ½ Tsp Baking Powder 1 Tsp Cinnamon 1 Tsp Pumpkin Spice Gradually add the dry ingredients to the egg mixture and mix until combined. Fold in the canned pumpkin until the batter is smooth. ⅔ Cup Canned Pumpkin
- Bake the Cake: Spread the pumpkin batter evenly over the prepared parchment paper. Bake for approximately 15 minutes, or until the cake is set and springs back lightly when touched.
- Roll the Cake: Remove the cake from the oven and allow it to cool for just a few minutes. Using the parchment paper, carefully lift the cake from the pan and place it on a flat work surface. While the cake is still warm, carefully roll it up into a tight cylinder, keeping the parchment paper with you as you roll. Place the rolled cake in the refrigerator and allow it to cool completely, about 2 hours.
- Make the Cream Cheese Filling: While the cake is chilling, make the filling. Add the softened cream cheese, butter, powdered sugar, and vanilla to a bowl. Beat until smooth and creamy. 8 oz Cream Cheese 1 ¼ Cup Powdered Sugar 4 Tbsp Butter 1 Tsp Vanilla
- Fill the Pumpkin Roll: Carefully unroll the chilled pumpkin cake. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Carefully roll the cake back up, this time without the parchment paper. Roll it tightly enough to create a nice spiral without pressing so hard that the filling squeezes out.
- Chill and Serve: Wrap the pumpkin roll and return it to the refrigerator for 3 to 6 hours. This allows the cream cheese filling to firm up and makes the rolls easier to slice. Before serving, dust the top with powdered sugar.
Notes
- Roll the cake while warm: Rolling the cake while it is still warm helps it develop the shape it needs without cracking when you add the filling.
- Soften the Cream Cheese and Butter: Make sure the cream cheese and butter are softened before mixing. This will give you a much smoother filling.
- Use a sharp Knife: For beautiful slices, use a sharp knife and wipe it clean between cuts if needed.
Storage
Store the pumpkin roll covered in the refrigerator because of the cream cheese filling. It will keep in the refrigerator for several days. Keep it tightly wrapped or stored in an airtight container to prevent the cake from drying out.Nutrition
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James Morten says
I’ll try it soon! Thanks
CookitwithTim says
Hope you love it..
Kyle Kay says
Tried this pumpkin roll recipe and it did not disappoint. Super soft, perfect amount of spice, and the filling is spot-on. Honestly tastes like something you’d get from a bakery. If you’re a fall dessert person—or even if you’re not—this one’s worth making.