Fall is the perfect time to enjoy delicious pumpkin-flavored desserts, and nothing captures the essence of the season like a classic pumpkin roll. With its tender, spiced pumpkin cake wrapped around a rich, creamy filling, this dessert is not only scrumptious but also looks beautiful on the table. Whether you're making it for a family gathering or a cozy afternoon treat, this pumpkin roll recipe is bound to impress. Keep reading to discover how to make this delightful dessert step by step, including tips and common mistakes to avoid.

What is a Pumpkin Roll?
A pumpkin roll is a rolled sponge cake made with pumpkin puree, filled with a smooth cream cheese frosting. It's soft, light, and spiced with warm flavors like cinnamon and cloves, giving it that cozy fall aroma. After baking, the cake is spread with the cream cheese filling, rolled up into a log shape, and then sliced for serving. The result is a spiral of creamy sweetness and pumpkin-flavored goodness in every bite.
Ingredients List for Pumpkin Roll Cake
- 4 tablespoons powdered sugar – This is used for dusting the towel that helps roll the cake and prevents sticking.
- ¾ cup all-purpose flour (115g) – This forms the base of the cake and gives it structure.
- ½ teaspoon baking powder – Helps the cake rise and become light.
- ½ teaspoon baking soda – Aids in leavening and helps balance the acidity of the pumpkin.
- ½ teaspoon ground cinnamon – Adds warmth and spice, perfect for fall.
- ½ teaspoon ground cloves – Enhances the spice flavor with a deep, rich aroma.
- ¼ teaspoon salt – Balances the sweetness and enhances the flavors.
- 3 large eggs, room temperature – Creates a light, fluffy texture for the cake when whipped with sugar.
- 1 cup granulated sugar (225g) – Adds sweetness to the cake and helps create a soft, moist crumb.
- ⅔ cup canned pumpkin (175g) – The star ingredient that provides moisture and that signature pumpkin flavor.
Ingredients List for Pumpkin Roll Filling
- 8 ounces cream cheese, softened (227g) – Provides the creamy, tangy base for the filling.
- 1 cup powdered sugar (125g) – Adds sweetness and helps create a smooth, velvety texture.
- 6 tablespoons butter, softened (84g) – Adds richness to the filling and makes it extra creamy.
- 1 teaspoon vanilla extract – Enhances the sweetness and complements the cream cheese.
- 2 tablespoons powdered sugar, for garnish (optional) – A light dusting on top adds a decorative touch and extra sweetness.
Substitutions and Variations
While this pumpkin roll recipe is delicious as written, there are a few substitutions and variations you can try based on your dietary needs or preferences:
- Gluten-free version: Replace the all-purpose flour with a gluten-free baking flour blend in a 1:1 ratio to make the cake gluten-free.
- Dairy-free option: Use dairy-free cream cheese and butter for the filling, and ensure that all ingredients are dairy-free to cater to those with lactose intolerance.
- Spice mix: If you prefer more spice, consider adding a dash of nutmeg or ginger to the cake batter for an extra kick.
- Sweetness level: If you find the filling too sweet, reduce the powdered sugar slightly, or opt for a more tart cream cheese by choosing a brand with a higher fat content.
- Extra flavors: Some people like to add a little orange zest to the filling for a refreshing twist or even sprinkle chopped nuts like pecans or walnuts into the cake batter for a bit of crunch.
Step-by-Step Cooking Instructions
The process of making a classic pumpkin roll is simpler than it seems. Follow these easy steps to create a showstopping dessert:

- Preheat your oven: Set your oven to 375°F (190°C) and line a 10x15 inch jelly roll pan with parchment paper.
- Prepare the cake batter: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt. In another bowl, beat the eggs and granulated sugar until thick and creamy. Add the canned pumpkin and mix well. Gradually stir in the dry ingredients until just combined.
- Bake the cake: Spread the batter evenly in the prepared pan and bake for about 13-15 minutes, or until the top of the cake springs back when lightly touched.
- Roll the cake: While the cake is still hot, immediately invert it onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake and the towel together from the short end, making a tight roll. Allow the cake to cool completely in this rolled-up form.
- Make the filling: In a medium bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Unroll and fill the cake: Once the cake has cooled, gently unroll it. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges.
- Roll the cake back up: Reroll the cake (without the towel), making sure to keep the filling inside. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
- Dust and serve: Before serving, dust the top of the pumpkin roll with additional powdered sugar, if desired.
How to Cook Pumpkin Roll: A Step-by-Step Guide
Cooking a pumpkin roll is all about timing and technique. Here’s a more detailed guide:
- Whipping the eggs: Beating the eggs and sugar until thick and pale is crucial for achieving a light, airy cake. Make sure you give it enough time, around 3-5 minutes, using an electric mixer.
- Rolling the cake in a towel: The key to a perfect pumpkin roll is rolling the cake while it’s still warm. This prevents cracks and ensures that the cake retains its spiral shape.
- Cooling the cake: Allowing the cake to cool in its rolled-up form ensures it will hold its shape once filled. Rushing this step can result in the cake breaking apart when you try to unroll it.
- Filling and rolling: When spreading the filling, make sure it's even to prevent lumps in your roll. As you re-roll the cake, do so gently but firmly to ensure the filling stays inside.
Common Mistakes to Avoid
- Overbaking the cake: This can lead to a dry, cracked cake. Be sure to check for doneness after 13 minutes.
- Not rolling the cake soon enough: If you let the cake cool completely before rolling it, it may crack when you try to roll it later.
- Too much filling: While it might be tempting to overload the roll with filling, too much can cause the cake to become messy and difficult to slice.
- Skipping the chilling step: Chilling the roll in the refrigerator helps set the filling and keeps the shape intact when slicing.
Serving and Presentation Tips
A pumpkin roll is as much about presentation as it is about flavor. Here are some ideas for serving and showcasing this beautiful dessert:
- Slice with a serrated knife: Use a sharp, serrated knife to cut neat slices. Clean the knife between each cut to keep the slices looking perfect.
- Dust with powdered sugar: A light dusting of powdered sugar adds a delicate, snowy finish and enhances the appearance.
- Add garnishes: Consider adding a dollop of whipped cream on top of each slice, or sprinkle with chopped pecans for a decorative touch.
How to Serve Pumpkin Roll
Pumpkin roll can be served chilled or at room temperature, depending on your preference. It’s great as a standalone dessert or paired with a cup of coffee or tea. For a festive presentation, serve each slice on a dessert plate and garnish with a mint leaf or cinnamon stick.
Presentation Ideas for Pumpkin Roll
- On a decorative platter: Place the roll on a large decorative plate or tray, and garnish with small pumpkins or autumn leaves around the edges.
- Individual servings: Pre-slice the roll and serve each piece on a separate dessert plate for an elegant presentation.
- Layered dessert: Create a trifle by layering slices of pumpkin roll with whipped cream and caramel sauce in a large glass bowl.
Pumpkin Roll Recipe Tips
- Use room-temperature ingredients: Ensure your eggs and cream cheese are at room temperature for easier mixing and a smoother batter.
- Don’t skimp on the powdered sugar for dusting: This helps prevent the cake from sticking to the towel when you roll it.
- Plan ahead: Pumpkin roll can be made ahead of time and stored in the fridge for up to 3 days or frozen for longer storage.
Frequently Asked Questions (FAQs)
Can I freeze a pumpkin roll?
Yes! Wrap the finished pumpkin roll tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the refrigerator before serving.
Why did my pumpkin roll crack?
Cracking usually occurs if the cake cools too much before rolling. Be sure to roll it while it's still warm to avoid this issue.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it’s well-drained to avoid adding excess moisture to the cake.
Conclusion
A classic pumpkin roll is a timeless fall dessert that’s not only delicious but also visually stunning. With this recipe and step-by-step guide, you’ll be able to create a perfect pumpkin roll for any occasion. Whether you're a seasoned baker or trying it for the first time, this dessert is sure to impress! So, roll up your sleeves and enjoy the delightful process of making (and eating) this fall favorite.
PrintClassic Pumpkin Roll Recipe
A classic pumpkin roll recipe featuring a moist pumpkin-flavored sponge rolled with a rich, creamy cream cheese filling. Ideal for holiday gatherings or cozy fall nights. This delicious dessert includes key spices like cinnamon and cloves for a festive flavor. Easy to make and a guaranteed crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes (including cooling time)
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 tbsp powdered sugar (for dusting)
- ¾ cup all-purpose flour (115g)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- 3 large eggs, room temperature
- 1 cup granulated sugar (225g)
- ⅔ cup canned pumpkin (175g)
For the filling:
- 8 oz cream cheese, softened (227g)
- 1 cup powdered sugar (125g)
- 6 tbsp butter, softened (84g)
- 1 tsp vanilla extract
- 2 tbsp powdered sugar (for garnish, if desired)
Instructions
- Preheat oven to 375°F (190°C). Grease a 15x10-inch baking pan and line it with parchment paper. Dust with powdered sugar.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, and salt.
- In a separate bowl, beat the eggs and sugar until thick. Add pumpkin and beat until smooth. Gradually fold in the dry ingredients.
- Spread batter evenly into the prepared pan. Bake for 13-15 minutes until cake springs back when touched.
- Immediately turn the cake onto a towel sprinkled with powdered sugar. Roll the cake in the towel and let cool.
- For the filling, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Unroll the cooled cake and spread the filling evenly. Roll it back up, wrap in plastic, and refrigerate for at least 1 hour.
- Before serving, dust with powdered sugar if desired.
Notes
- Ensure the cake is completely cool before adding the filling to avoid melting.
- Cake can be made ahead and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 slice (approx.)
- Calories: 320
- Sugar: 30g
- Sodium: 220mg
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