Easy Pumpkin Roll Cake Recipe

A Pumpkin Roll Cake is a simple fall Dessert that always looks impressive. It has a soft pumpkin sponge cake rolled with a sweet cream cheese filling. The taste is cozy, the texture is soft, and it fits every fall gathering.

You don’t need special tools or expert skills. You just need a baking sheet, parchment paper, and a few pantry ingredients. Once you try this Recipe, it may become your favorite dessert to share during the holidays.

Pumpkin Roll (with Cream Cheese Filling)

Why You’ll Love This Pumpkin Roll Cake

This dessert looks fancy but is easy to make. It tastes like fall soft, spiced, and creamy. You don’t need to frost it, and it slices beautifully for sharing.

It’s also versatile. You can make it ahead, freeze it, or customize it. It’s a reliable recipe for holidays, potlucks, or Sunday dessert.

Once you’ve made it once, you’ll see how simple the process is. The trick is to be gentle with the cake and patient with the rolling. Everything else comes together fast.

If you love fall baking, pair this with recipes like Pumpkin Bread or Apple Crisp. It makes a perfect dessert spread.

Ingredients You’ll Need for Pumpkin Roll Cake

You don’t need anything fancy for this cake. Most of the ingredients are probably already in your kitchen.

For the cake:

• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree (not pumpkin pie filling)
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

For the filling:

• 8 oz cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Optional:

• 1/2 cup chopped pecans or walnuts to sprinkle on top before baking
• Powdered sugar for dusting

Use pure pumpkin puree for the best flavor. The canned kind works fine as long as it’s 100% pumpkin. Make sure your eggs and cream cheese are at room temperature. It helps the batter and filling mix evenly.

How to Make Pumpkin Roll Cake from Scratch

You’ll bake the cake, roll it, fill it, and then roll it again. The steps are easy, but timing matters.

1. Preheat and prepare the pan

• Heat your oven to 375°F (190°C).
• Line a 15×10-inch jelly roll pan with parchment paper. Leave a bit hanging over the edges to help lift the cake later.
• Grease the paper lightly or use nonstick spray.

2. Mix the dry ingredients

• In a small bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

3. Mix the wet ingredients

• In a large bowl, beat the eggs and sugar with a whisk or mixer until the mixture turns pale and thick.
• Add the pumpkin puree and vanilla extract. Stir until smooth.

4. Combine and pour

• Gently fold the dry ingredients into the wet mixture.
• Pour the batter into the pan and spread evenly with a spatula.
• If using nuts, sprinkle them over the top.

5. Bake

• Bake for 13–15 minutes, or until the cake springs back when touched.
• Don’t overbake or it may dry out.

6. Roll the cake

• Lay a clean kitchen towel on the counter and dust it with powdered sugar.
• Turn the hot cake out onto the towel, peel off the parchment paper, and roll the cake (with the towel) from the short side.
• Let it cool completely on a wire rack.

7. Make the filling

• Beat cream cheese, butter, powdered sugar, and vanilla together until smooth.

8. Fill and roll again

• Once the cake is cool, unroll it gently.
• Spread the filling evenly over the cake.
• Roll it up again, this time without the towel.
• Wrap in plastic wrap and chill for at least one hour.

9. Slice and serve

• Before serving, dust the top with powdered sugar.
• Use a sharp knife to cut clean slices.

Pro Tip: Roll the cake while it’s still warm. That helps it hold its shape and keeps it from cracking.

Common Mistakes to Avoid When Making a Pumpkin Roll Cake

Even simple recipes can go wrong if you miss a small detail. Here are a few things to watch for:

• Overbaking the cake: The cake bakes fast. Start checking it at 12 minutes. A dry cake will crack when you roll it.
• Skipping the parchment paper: It prevents sticking and makes rolling much easier.
• Not rolling it right away: Rolling while warm helps set the shape. Waiting too long can cause cracks.
• Using too much filling: It may ooze out the sides when you re-roll. Spread it evenly in a thin layer.

If cracks appear, don’t worry. You can hide them with powdered sugar or whipped cream. The flavor won’t change.

How to Store and Freeze Pumpkin Roll Cake

This cake stores well, so it’s a great make-ahead dessert.

• In the fridge: Wrap tightly in plastic wrap or foil. Keep it refrigerated for up to 4 days.
• In the freezer: Freeze the whole roll or individual slices. Wrap in plastic and then foil. It lasts up to 2 months.
• To serve later: Let it thaw overnight in the fridge before slicing.

If you want to make it a day before serving, chill it overnight. The flavor improves as the spices settle.

Variations and Serving Ideas

You can change this Pumpkin Roll Cake in small ways to match your taste.

• Add nuts: Chopped pecans or walnuts add crunch. Sprinkle them before baking.
• Add extra spice: A bit of nutmeg or clove adds warmth.
• Add a drizzle: Try caramel sauce or maple glaze for more sweetness.
• Holiday touch: Dust with powdered sugar or decorate with whipped cream and cinnamon before serving.

Serve the cake with hot coffee, tea, or cider. It’s a nice dessert after a hearty fall meal or Thanksgiving dinner.

FAQs About Pumpkin Roll Cake

Can I make pumpkin roll cake ahead of time?
Yes. You can bake and fill the cake a day early. Store it in the fridge until ready to slice.

How do I keep my pumpkin roll from cracking?
Roll it while warm in a towel with powdered sugar. The steam helps it shape easily.

What’s the best pan size for a pumpkin roll?
Use a 15×10-inch jelly roll pan. It’s the right size for a thin cake that rolls well.

Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s thick and not watery. Strain homemade puree if needed.

How long does pumpkin roll last?
It lasts up to 4 days in the fridge and 2 months in the freezer.

Can I make it gluten-free?
Yes. Use a 1:1 gluten-free flour blend. The texture stays soft.