Pumpkin Roll Recipe bursts with the warm, comforting flavors of cinnamon, ginger, and pumpkin, wrapped around a rich cream cheese filling. In just about an hour (plus chilling time), you’ll have a beautiful, irresistible dessert that looks complex but is actually quite straightforward. The bright orange swirl of pumpkin paired with a silky white filling makes this cake as stunning as it is scrumptious—great for impressing guests or treating yourself at home.
With its soft, flavorful cake wrapped around a rich, velvety filling, this pumpkin roll is bound to become a beloved seasonal treat—ideal for autumn get-togethers, quiet nights in, or festive holiday feasts.
Why You’ll Love This Pumpkin Roll Recipe
- Visually striking: That classic spiral shape makes a gorgeous display and adds a fun, festive touch to any table.
- Balanced flavors: The warmly spiced pumpkin cake pairs beautifully with the tangy cream cheese filling—sweet but not overly rich.
- Make-ahead friendly: You can roll out this dessert ahead of time, refrigerate or freeze, and slice when ready—perfect for busy hosts.
- Universal appeal: It’s delicate enough for special occasions but cozy enough for everyday indulgence.
Ingredients
For the cake:
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- 1 teaspoon lemon juice
- 1 teaspoon baking powder
- ¾ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
For the filling:
- 1 cup powdered sugar (plus another ¼ cup for dusting your towel)
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- ½ teaspoon vanilla extract
Step-by-Step: How to Make Pumpkin Roll Recipe
- Preheat your oven and prepare a 15×10×1-inch jelly roll pan by lining it with parchment paper.
- In a large mixing bowl, beat the 3 eggs on high speed for 5 minutes using a hand mixer. Slowly beat in the granulated sugar until well combined.
- Stir in the pumpkin puree and lemon juice—then set this mixture aside.
- In another mixing bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Gently fold the dry ingredients into the pumpkin mixture, mixing just until everything is incorporated.
- Evenly spread the batter into the lined jelly roll pan, smoothing the top.
- Bake at 375°F for 15 minutes, or until the cake springs back lightly when touched.
- While the cake bakes, liberally dust a clean, lint-free kitchen towel (a flour sack towel works best) with ¼ cup of powdered sugar.
- Once the cake is done baking, immediately invert it onto the prepared towel dusted with sugar. Carefully peel off the parchment paper.
- Roll the cake up tightly in the towel, starting from a short end. Let it cool completely while rolled.
- While the cake cools, prepare the filling: beat together the powdered sugar, cream cheese, butter, and vanilla until smooth and creamy.
- Once the cake is cooled, gently unroll it and evenly spread the cream cheese filling over the surface.
- Re-roll the cake (omit the towel this time), then wrap it tightly in plastic wrap.
- Chill in the refrigerator for at least 1 hour before serving.
Helpful Tips
- Roll the cake while it’s still hot to help prevent cracks.
- Use lint‑free towels and plenty of powdered sugar—this ensures easy unrolling.
- For clean, sharp slices, chill or even freeze the assembled roll for 30–60 minutes before cutting.
- If you flip the cake onto the towel using the towel method (towel + cooling rack flipped over the pan), it reduces powdered sugar mess.
Substitutions And Variations
- Spice mix: Feel free to tweak the spices—add a pinch of cloves or allspice if you’d like.
- Filling: Try a mascarpone filling in place of cream cheese for a subtler tang.
- Gluten-free: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.
- Sweetener alternatives: Use coconut sugar instead of granulated, and powdered monk fruit sweetener in place of powdered sugar for a lower-glycemic option.
Storage Instructions
- Room temp (short term): Store the roll tightly wrapped in plastic wrap in the refrigerator for 1–2 days.
- Freezer: Wrap well in plastic and foil, then freeze for up to 2–3 months. Thaw overnight in the refrigerator before slicing.
- Slice prep: For crisp, clean slices, put the whole roll in the freezer for 30–60 minutes before you cut.
Nutritional Information
Each slice (assuming 12 slices per roll) contains approximately:
- Calories: 340
- Total Fat: 18 g (Saturated Fat: 10 g)
- Cholesterol: 75 mg
- Sodium: 190 mg
- Total Carbohydrates: 38 g (Sugars: 25 g; Fiber: 1 g)
- Protein: 4 g
Serving Suggestions
- Dust your serving plate or the top of the sliced roll with a light sprinkle of cinnamon or powdered sugar just before serving.
- Garnish with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.
- Serve alongside warm coffee, tea, or a spiced latte for the full cozy experience.
Frequently Asked Questions About Pumpkin Roll Recipe
1. Can the cake crack when rolling?
Yes—this can happen if the cake cools too much before rolling or if the initial roll is too loose. To minimize cracking, roll the cake while it’s hot right out of the oven, then let it cool fully while rolled.
2. Do I have to use powdered sugar on the towel?
Absolutely! The powdered sugar acts as a barrier and prevents the cake from sticking to the towel when you roll and unroll it. Skipping or skimping on this step increases the risk of tearing or sticking.
3. Can I prepare this ahead of time?
Definitely. You can make the roll, chill it, and chill in the refrigerator 1–2 days ahead of serving. For longer storage, wrap tightly in plastic and foil and freeze up to 2–3 months. Thaw overnight in the fridge before slicing.
4. What’s the best way to get clean slices?
Chilling or briefly freezing the assembled roll for 30–60 minutes before slicing helps firm it up and makes clean cuts much easier. Also, use a sharp, thin-bladed knife and wipe it clean between cuts.
Conclusion
Thank you for joining me on this little pumpkin adventure—I just adore how easy and flavorful this Pumpkin Roll Recipe is! It’s one of those desserts that looks fancy but feels like a warm hug in cake form. I hope you enjoy making it as much as I do. Here’s to the cozy spices, creamy filling, and the joy of sharing delicious treats with loved ones. Happy baking—and thanks for being part of our lovely, food-loving community. Enjoy every slice!
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Pumpkin Roll Recipe
- Total Time: 1 hour 35 minutes
- Yield: 12 slices 1x
Description
This Pumpkin Roll Recipe is a classic holiday dessert made with spiced pumpkin cake and a rich cream cheese filling. It’s easy to make, rolls beautifully, and slices into impressive swirls. Perfect for autumn celebrations, Thanksgiving, or a cozy weekend bake.
Ingredients
Cake:
3 large eggs
1 cup granulated sugar
⅔ cup pumpkin puree
1 tsp lemon juice
1 tsp baking powder
¾ cup all-purpose flour
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
Filling:
1 cup powdered sugar
8 oz cream cheese, softened
4 tbsp unsalted butter, softened
½ tsp vanilla extract
¼ cup powdered sugar (for dusting towel)
Instructions
- Preheat your oven and prepare a 15×10×1-inch jelly roll pan by lining it with parchment paper.
- In a large mixing bowl, beat the 3 eggs on high speed for 5 minutes using a hand mixer. Slowly beat in the granulated sugar until well combined.
- Stir in the pumpkin puree and lemon juice—then set this mixture aside.
- In another mixing bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Gently fold the dry ingredients into the pumpkin mixture, mixing just until everything is incorporated.
- Evenly spread the batter into the lined jelly roll pan, smoothing the top.
- Bake at 375°F for 15 minutes, or until the cake springs back lightly when touched.
- While the cake bakes, liberally dust a clean, lint-free kitchen towel (a flour sack towel works best) with ¼ cup of powdered sugar.
- Once the cake is done baking, immediately invert it onto the prepared towel dusted with sugar. Carefully peel off the parchment paper.
- Roll the cake up tightly in the towel, starting from a short end. Let it cool completely while rolled.
- While the cake cools, prepare the filling: beat together the powdered sugar, cream cheese, butter, and vanilla until smooth and creamy.
- Once the cake is cooled, gently unroll it and evenly spread the cream cheese filling over the surface.
- Re-roll the cake (omit the towel this time), then wrap it tightly in plastic wrap.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
Roll while warm to prevent cracks.
Use flour sack towels and plenty of powdered sugar.
For clean slices, chill or freeze the roll before cutting.
Store in fridge up to 2 days or freeze for 2–3 months.
Thaw in fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 25g
- Carbohydrates: 38g
- Protein: 4g