Introduction
Every year when the leaves start to change and the air gets a little crisper, I know exactly what’s coming—pumpkin season! For me, nothing kicks off autumn baking quite like a beautifully swirled Pumpkin Roll. It’s the ultimate fall dessert: soft pumpkin sponge cake wrapped around luscious cream cheese filling, dusted with powdered sugar like the first snowfall of the season. ✨
My love affair with Pumpkin Roll began years ago at a family Thanksgiving dinner. My aunt brought out this stunning spiral cake that looked straight out of a bakery window. I remember thinking, “There’s no way she made that.” But she did—and she taught me her secret: it’s actually much easier than it looks.
Since then, Pumpkin Roll has become a staple in my kitchen every autumn. I’ve made it for friends, neighbors, potlucks, and holiday parties. Every time, without fail, it disappears in minutes. There’s something magical about that soft, warmly spiced cake meeting silky cream cheese filling. It’s nostalgic, elegant, and incredibly satisfying.
Whether you’re a seasoned baker or trying it for the first time, this recipe will walk you through every step with helpful tips to make sure your Pumpkin Roll turns out bakery-perfect.
📝 Ingredients
Here’s everything you need to make the best Pumpkin Roll. I’ve included some substitutions and variations so you can tailor it to your preferences or dietary needs.
🎃 For the Pumpkin Cake
- ¾ cup (95g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 large eggs
- 1 cup (200g) granulated sugar
- ⅔ cup (160g) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
- Powdered sugar, for dusting towel and finishing
🍰 For the Cream Cheese Filling
- 8 oz (225g) cream cheese, softened
- 1 cup (120g) powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon pure vanilla extract
🌿 Substitution & Variation Ideas
- Gluten-Free: Use a gluten-free 1:1 flour blend in place of all-purpose flour.
- Vegan: Swap eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), use vegan butter and dairy-free cream cheese.
- Reduced Sugar: Substitute part of the granulated sugar with coconut sugar or a natural sweetener.
- Flavor Twist: Add a pinch of cloves or cardamom for a deeper spice profile. A tablespoon of orange zest in the filling adds a lovely bright note.
👩🍳 Step-by-Step Instructions
Making a Pumpkin Roll might seem intimidating at first glance, but I promise—it’s surprisingly straightforward. The “rolling” part is the only step that requires a bit of technique, and I’ll guide you through it carefully.
Step 1: Prep the Pan and Oven
Preheat your oven to 375°F (190°C). Line a 15 x 10-inch jelly roll pan with parchment paper, leaving some overhang for easy removal. Grease the paper and pan lightly to prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. These warm spices are what make the cake so fragrant and cozy.
Step 3: Beat the Eggs and Sugar
In a large bowl (or using a stand mixer), beat the eggs and granulated sugar on high speed for about 3–4 minutes, until pale and thick. This step adds volume and helps the cake stay light and spongy.
Step 4: Add Pumpkin and Vanilla
Gently mix in the pumpkin puree and vanilla extract until fully combined. Your kitchen will start smelling like fall right about now!
Step 5: Combine Wet and Dry
Fold the dry ingredients into the wet mixture using a spatula. Be gentle—overmixing can deflate the batter. Pour the batter into the prepared pan and spread it evenly to the edges.
Step 6: Bake the Cake
Bake for 13–15 minutes, or until the cake springs back when lightly touched. Don’t overbake—it should be soft and flexible for rolling.
Step 7: Roll While Warm
This is the secret to a crack-free Pumpkin Roll!
While the cake is still hot, lay a clean kitchen towel flat on the counter and dust it generously with powdered sugar. Carefully invert the cake onto the towel, peel off the parchment paper, and starting from a short end, gently roll the cake and towel together into a spiral.
Let it cool completely, rolled up, on a wire rack. This step “trains” the cake to hold its shape.
Step 8: Make the Filling
While the cake cools, beat together cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. This creamy filling is the star of the show.
Step 9: Assemble the Pumpkin Roll
Once the cake is cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border at the edges. Then gently roll it back up—this time without the towel—into a tight spiral. Wrap in plastic wrap and refrigerate for at least 1 hour to set.
Step 10: Serve and Enjoy
Before serving, dust the Pumpkin Roll generously with powdered sugar for that classic snowy look. Slice into thick, beautiful spirals and watch everyone’s eyes light up.
🌟 Extra Tips
🍽 Serving Suggestions
- Serve chilled or at room temperature with a cup of hot cider, coffee, or chai.
- A drizzle of caramel sauce or a sprinkle of chopped pecans takes it to the next level.
- For a festive twist, garnish with sugared cranberries or a dusting of cinnamon on top.
🧊 Storage and Reheating
- Fridge: Wrap tightly and refrigerate for up to 5 days. The flavors actually deepen after a day!
- Freezer: Wrap the Pumpkin Roll tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Make Ahead: You can make both the cake and filling a day in advance. Assemble and chill before your event.
🌰 Ingredient Swaps & Variations
- Swap pumpkin puree for butternut squash puree for a lighter flavor.
- Add mini chocolate chips to the filling for a fun twist.
- Fold in chopped toasted pecans to the batter for added texture.
🧮 Nutritional Information
(Adapted from NYT Cooking)
Per slice (12 servings):
- Calories: 280
- Fat: 14g
- Carbohydrates: 35g
- Sugar: 25g
- Protein: 4g
❓ FAQ Section
Q: How long does it take to make Pumpkin Roll?
A: Total time is about 1 hour 15 minutes. Active prep is 25 minutes, baking is 15 minutes, cooling is about 20 minutes, and chilling is 1 hour (or overnight for best results).
Q: Can I substitute pumpkin puree with something else?
A: Yes! You can use butternut squash or sweet potato puree. The texture is similar, and the flavor is slightly different but still delicious.
Q: Can I freeze Pumpkin Roll?
A: Absolutely! Wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge, then dust with powdered sugar before serving for a fresh look.
🏁 Conclusion
There’s something so special about pulling a Pumpkin Roll out of the fridge, slicing through that perfect swirl, and seeing everyone’s faces light up. It’s nostalgic, cozy, and just a little impressive—without being difficult to make.
Whether you’re baking it for a holiday table, a cozy weekend treat, or to give as a thoughtful homemade gift, this Pumpkin Roll delivers every time. 🎃✨
If you give this recipe a try, let me know in the comments! Share your pumpkin roll creations on social media and tag me—I love seeing your beautiful spirals. Happy baking, and here’s to a season filled with warm spices and sweet memories. 🍂❤️