Name: Pumpkin Roll Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 4 h 28 min
Cuisine: American
Ingredients: ¾ cup all purpose flour spooned and leveled; 3 teaspoons pumpkin pie spice; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon table salt; 3 large eggs room temperature; 1 cup granulated sugar; 2 teaspoons pure vanilla extract; ⅔ cup pumpkin puree not pumpkin pie filling; ¼ cup powdered sugar; 8 ounce package cream cheese room temperature; 6 tablespoons salted butter room temperature; 1½ teaspoons pure vanilla extract; 1½ cups powdered sugar

There’s something utterly irresistible about rolling tender pumpkin cake around a luscious cream cheese filling. This Pumpkin Roll Recipe combines cozy fall spices with that melt-in-your-mouth texture, making it a showstopper for any gathering or a sweet treat just because.

Three slices of a rolled cake sit on a blue plate with a thin gold rim, each slice showing two main layers: a brown cake layer spiraled with a thick, creamy white filling in the center. The cake looks moist and soft with a slightly rough texture, while the filling is smooth and dense. Behind the plate, the rest of the roll cake rests on a white rectangular plate, showing the same brown cake and white filling pattern. To the left, a white cup filled with dark coffee adds contrast to the scene. The setting includes a white marbled surface with a black and white checkered cloth partially visible in the lower left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Roll Recipe
Top Tip
How to Serve Pumpkin Roll Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Roll Recipe

Why You'll Love This Recipe

This pumpkin roll is one of my all-time favorites because it perfectly balances flavor, texture, and that fun “wow” factor when you slice into it. Plus, it’s surprisingly simple to nail if you follow some key steps.

Perfect Texture: The cake stays moist and tender without cracking when rolled.
Classic Flavors: The pumpkin pie spice and cream cheese combo give it that nostalgic fall vibe.
Make-Ahead Friendly: You can prepare it a day or two in advance, saving you stress on party day.
Impressive Presentation: It looks elegant but feels approachable — your friends will be impressed!

The image shows a rolled cake with two main layers: the outer layer is a brown sponge with a soft texture, and the inside is filled with a thick, creamy white layer that spirals tightly around the cake. The cake's surface is lightly dusted with powdered sugar. It sits on white parchment paper placed on a white marbled surface. In the background, there are two white cups filled with a dark liquid and a white bowl containing a cream-like substance. A sliced piece of the cake lies in front of the roll, showing the same spiral pattern of brown and white layers. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a special role—from the pumpkin puree providing that rich moistness, to the blend of spices that bring warmth and depth. Knowing why you’re using each one helps you see how flexible this recipe can be.

Flat lay of vibrant orange pumpkin puree in a small glass bowl, a heap of golden granulated sugar crystals, smooth blocks of cream cheese and salted butter side by side, a cluster of warm brown pumpkin pie spice powder, a scattering of white powdered sugar dusted gently around, fresh large brown eggs with smooth shells, and a small bottle of clear vanilla extract with a wooden cork, all beautifully arranged with soft natural light and subtle shadows placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

All Purpose Flour: The perfect structure builder. Avoid self-rising flour to keep the texture light.
Pumpkin Pie Spice: This is your flavor star—cinnamon, nutmeg, and cloves blend for true fall magic.
Baking Powder & Baking Soda: These leavening agents help the cake rise just right without getting too dense.
Salt: Balances sweetness and enhances all the warm spices.
Eggs: They provide lift, moisture, and richness. Room temperature eggs mix better for fluffiness.
Granulated Sugar: Sweetens the cake and helps with tenderness.
Vanilla Extract: Adds depth to both the cake and the filling—don’t skip it!
Pumpkin Puree: Make sure it’s pure pumpkin, not pie filling, for the right flavor and texture.
Powdered Sugar: Used for dusting and sweetening the filling to keep it smooth and elegant.
Cream Cheese: The key to that creamy, tangy filling everyone raves about. Softened is best.
Salted Butter: Adds richness and balances the cream cheese’s tanginess perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love customizing the pumpkin roll depending on the occasion or what I have on hand. You can easily make it your own with little tweaks that'll suit your taste or dietary needs.

Variation: I’ve added chopped pecans sprinkled over the filling before rolling once, which adds the perfect crunch and extra nutty flavor—totally worth trying!
Dairy-Free Version: Substitute cream cheese and butter with plant-based alternatives; it changes the texture slightly but keeps the essence intact.
Spice It Up: If you love a stronger spice taste, bump up the pumpkin pie spice by about half a teaspoon.
Gluten-Free: You can swap all-purpose flour for a gluten-free blend, just make sure it’s one that works well with cakes for best results.

Step-by-Step: How I Make Pumpkin Roll Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together the flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl. This step is so important because it helps evenly distribute the leaveners and spices, ensuring every bite is perfectly seasoned.

Step 2: Whip Up the Eggs and Sugar

Using a stand mixer or hand mixer, beat the eggs, sugar, and vanilla on high for 2 to 2½ minutes. You want the mixture to become light and frothy with a pale yellow color—that’s your signal that air has been incorporated for a tender crumb.

Step 3: Add Pumpkin and Flour

Mix in the pumpkin puree just until combined—don’t overmix or you’ll lose the fluffiness. Then gently fold in your flour mixture with a spatula to keep the batter light.

Step 4: Bake and Prepare to Roll

Spread the batter evenly in your parchment-lined pan and pop it in the oven for about 12–14 minutes. Here’s a tip: watch for the center to spring back when lightly touched—it means it’s perfectly done! While it bakes, dust a clean kitchen towel with powdered sugar; this will prevent sticking when you roll the cake.

Step 5: Flip and Roll the Cake

Once out of the oven, carefully run a knife along the edges so the cake releases easily. Immediately flip the cake onto the sugared towel, peel off the parchment, dust the top with powdered sugar, and start rolling the cake up in the towel from the short edge. This first roll sets your cake’s shape without cracks. Let it cool completely rolled up—patience here pays off big time!

Step 6: Make the Cream Cheese Filling

Beat softened cream cheese, vanilla, and butter on medium-high until smooth, then add powdered sugar and mix again until silky. The filling should spread easily but hold its shape well—this balance is what makes the roll luscious but neat.

Step 7: Assemble and Chill

Gently unroll your cooled cake and spread the cream cheese filling evenly, avoiding the edges to prevent oozing. Slowly reroll the cake without the towel and wrap tightly in plastic wrap. The chill time in the fridge is crucial—it lets the filling set and the roll keep its shape for slicing.

Top Tip

I’ve learned a lot by trial and error making pumpkin rolls over the years, and these tips have saved me from cracked cakes and messy fillings every time!

Rolling While Warm: Roll the cake as soon as it comes out of the oven while still warm—this prevents cracking later.
Even Spreading: Use an offset spatula to spread the filling thinly but evenly to avoid lumps and tears.
Sharp Knife Slices: Chill the roll before slicing and cut with a serrated knife for clean, even pieces.
Powdered Sugar Dusting: Dust just before serving to keep it looking fresh and festive without melting into the cake.

How to Serve Pumpkin Roll Recipe

Garnishes

I love a simple dusting of powdered sugar right before serving—it adds a snowy, festive look that’s just perfect. Sometimes I add a few toasted pecans on top for texture and a little extra crunch, especially if it’s a holiday dessert.

Side Dishes

This pumpkin roll pairs beautifully with spiced coffee or a creamy chai latte. For a dessert spread, I like to have fresh whipped cream and a selection of berries nearby—they add brightness and balance the richness.

Creative Ways to Present

For parties, I slice the roll into pretty pinwheels and arrange them on a wooden board with fall leaves or mini pumpkins as decoration. Adding a drizzle of caramel or a sprinkle of crushed candied nuts also makes the presentation extra special.

Make Ahead and Storage

Storing Leftovers

I always keep my leftover pumpkin roll wrapped tightly in plastic wrap inside an airtight container in the fridge. It stays fresh and moist for up to a week—if it lasts that long!

Freezing

Freezing isn’t a problem either! I wrap the roll tightly in two layers of plastic wrap plus a layer of foil to protect it from freezer burn. When ready to enjoy again, I thaw it overnight in the fridge—it tastes almost as good as freshly made.

Reheating

I prefer to serve this pumpkin roll chilled or at room temperature, but if you'd like it warmer, let it sit out for about 15–20 minutes before slicing. That softens the cream cheese filling just nicely without it melting away.

Frequently Asked Questions:

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree for this Pumpkin Roll Recipe rather than canned pumpkin pie filling. The pie filling contains added sugar and spices which can throw off both the texture and flavor balance of the cake.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and using a powdered sugar–dusted towel to roll it helps prevent cracking. Also, letting the cake cool completely rolled up helps it keep its shape when unrolled for filling.

Can I make this recipe gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend that’s suitable for cakes. Just be sure to choose one with xanthan gum or similar binding agents to keep the texture tender.

How far ahead can I make the pumpkin roll?

You can make the pumpkin roll up to 2 days ahead and keep it tightly wrapped in the refrigerator. Chilling not only helps it set but also enhances the flavors, making it even better the next day.

Final Thoughts

Honestly, no pumpkin season feels complete without this Pumpkin Roll Recipe in my kitchen. It’s a little nostalgic, a lot comforting, and always a crowd-pleaser. I hope you enjoy making (and eating!) this cake as much as I do—it’s like wrapping fall flavors right into every slice.