As the crisp air of fall sets in, there’s nothing more comforting than indulging in a delightful Pumpkin Roll. This classic dessert combines the warm flavors of pumpkin spice with a creamy, tangy cream cheese filling, making it the perfect treat for any occasion. Whether you're hosting a holiday gathering or simply craving something sweet, this Pumpkin Roll recipe is sure to impress. In this article, we’ll guide you through everything you need to know to make the perfect Pumpkin Roll, from understanding the key ingredients to avoiding common mistakes. Let’s get started!

What are Pumpkin Rolls?
Pumpkin Rolls are a delightful dessert made from a light and fluffy pumpkin-flavored cake rolled around a rich cream cheese filling. The cake itself is spiced with the warm, comforting flavors of pumpkin pie spice, which includes cinnamon, nutmeg, ginger, and cloves. The contrast between the tender cake and the creamy filling creates a mouthwatering treat that’s perfect for the fall and winter months. Pumpkin Rolls are a popular dessert choice for Thanksgiving, Christmas, and other holiday gatherings, but they’re so delicious that you’ll find yourself wanting to make them all year round!
Ingredients List for Pumpkin Roll
Before diving into the step-by-step instructions, it’s essential to gather all the ingredients needed for the pumpkin roll. Here’s what you’ll need for the cake:
- 3 large eggs – The eggs provide structure and stability to the cake, helping it rise while baking.
- 1 cup granulated sugar – Sugar sweetens the cake and contributes to its tender texture.
- ⅔ cup pumpkin puree – Pumpkin puree is the star ingredient, giving the cake its characteristic flavor and moist texture. Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- ½ teaspoon vanilla extract – Vanilla enhances the flavor of the pumpkin and spices.
- ¾ cup all-purpose flour – Flour forms the base of the cake, providing the necessary structure.
- 1 teaspoon baking powder – Baking powder acts as a leavening agent, helping the cake rise and become light and fluffy.
- 2 teaspoons pumpkin pie spice – A blend of cinnamon, nutmeg, ginger, and cloves, pumpkin pie spice adds warmth and depth to the cake.
- ½ teaspoon salt – Salt enhances the flavors and balances the sweetness of the cake.
Ingredients List for Cream Cheese Filling
For the rich and creamy filling, you’ll need the following ingredients:
- 8 ounces cream cheese, softened – Cream cheese is the key to the smooth and tangy filling that complements the pumpkin cake.
- 4 tablespoons salted butter, softened – Butter adds richness and helps create a smooth, spreadable filling.
- 1 cup powdered sugar – Powdered sugar sweetens the filling and ensures a smooth texture.
- ½ teaspoon vanilla extract – Vanilla enhances the flavor of the cream cheese and butter, adding depth to the filling.
Substitutions and Variations
Pumpkin Rolls are versatile, and there are plenty of substitutions and variations you can try to suit your taste preferences or dietary needs. Here are some ideas:
- Gluten-Free Option: To make the pumpkin roll gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes xanthan gum or another binding agent to help the cake hold together.
- Dairy-Free Filling: For a dairy-free version, replace the cream cheese with a dairy-free cream cheese alternative and use a plant-based butter substitute. Coconut cream can also be used in place of cream cheese for a different flavor profile.
- Nutty Twist: Add chopped nuts, such as pecans or walnuts, to the filling or sprinkle them over the cake before rolling. This adds a delightful crunch and enhances the nutty flavors of the pumpkin.
- Maple Cream Cheese Filling: For a fall-inspired twist, add a tablespoon of maple syrup to the cream cheese filling. The maple syrup pairs beautifully with the pumpkin and spices.
- Chocolate Pumpkin Roll: For chocolate lovers, add 2-3 tablespoons of cocoa powder to the cake batter. The rich chocolate flavor complements the pumpkin and creates a decadent dessert.
Step-by-Step Cooking Instructions
Making a Pumpkin Roll may seem intimidating, but with these detailed step-by-step instructions, you’ll be able to create a stunning dessert with ease.

Step 1: Preheat the Oven and Prepare the Baking Pan
Preheat your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper. Greasing the pan helps the parchment paper stick, while the parchment paper makes it easy to roll the cake later without sticking.
Step 2: Prepare the Pumpkin Cake Batter
In a large mixing bowl, beat the eggs and sugar together using an electric mixer on medium speed until the mixture is thick and pale, about 2-3 minutes. Add the pumpkin puree and vanilla extract, and mix until well combined.
In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a dense cake.
Step 3: Bake the Cake
Pour the batter into the prepared pan and spread it evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles. Bake in the preheated oven for 13-15 minutes, or until the cake springs back when lightly pressed and a toothpick inserted into the center comes out clean.
Step 4: Roll the Cake
While the cake is still warm, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel and remove the parchment paper. Starting from a short end, gently roll the cake up with the towel, forming a spiral. Allow the rolled cake to cool completely on a wire rack. Rolling the cake while it's warm prevents cracks and makes it easier to shape later.
Step 5: Prepare the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined and smooth. The filling should be thick but spreadable.
Step 6: Fill and Roll the Cake
Once the cake has completely cooled, carefully unroll it from the towel. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges. Gently re-roll the cake without the towel, making sure to keep it tight to avoid gaps.
Step 7: Chill and Slice
Wrap the pumpkin roll in plastic wrap and refrigerate for at least one hour, or until firm. Chilling the roll makes it easier to slice and allows the flavors to meld together. When ready to serve, use a sharp knife to slice the roll into 1-inch pieces.
How to Cook Pumpkin Roll: A Step-by-Step Guide
Cooking a perfect Pumpkin Roll involves a combination of careful preparation, precise baking, and gentle handling. Here’s a condensed guide to help you master the process:
- Preheat and Prep: Preheat your oven to 375°F and prepare your jelly roll pan with parchment paper.
- Mix Batter: Whisk together the eggs and sugar until thick, then add pumpkin and vanilla. Combine with dry ingredients.
- Bake: Pour batter into the pan and bake for 13-15 minutes.
- Roll Warm Cake: Invert the warm cake onto a sugared towel and roll it up. Let it cool.
- Prepare Filling: Mix softened cream cheese, butter, powdered sugar, and vanilla until smooth.
- Fill and Re-Roll: Spread filling on the unrolled cake and roll it up again.
- Chill and Serve: Refrigerate until firm, then slice and serve.
Common Mistakes to Avoid
When making a Pumpkin Roll, there are a few common mistakes that can easily be avoided with a little extra care:
- Overmixing the Batter: Overmixing can cause the cake to become dense and tough. Mix just until the ingredients are combined for the best texture.
- Rolling the Cake When It’s Cold: The cake must be rolled while it's still warm to prevent cracks. If the cake cools too much before rolling, it will be more prone to breaking.
- Not Using Enough Powdered Sugar on the Towel: The powdered sugar on the towel prevents the cake from sticking. Be generous with it to ensure an easy roll.
- Filling the Cake When It’s Warm: Ensure the cake is completely cool before adding the filling, or the cream cheese will melt, making it difficult to roll.
- Skipping the Chilling Step: Chilling the rolled cake is essential for setting the shape and making it easier to slice neatly.
Serving and Presentation Tips
A beautifully presented Pumpkin Roll can make a stunning centerpiece on your dessert table. Here are some tips to serve and present your Pumpkin Roll:
How to Serve Pumpkin Roll
Pumpkin Roll is best served chilled, allowing the cream cheese filling to be firm and sliceable. Serve the slices on a platter, dusted lightly with powdered sugar for an elegant touch. For an added touch of festivity, garnish the platter with seasonal decorations like cinnamon sticks, whole cloves, or small pumpkins.
Presentation Ideas for Pumpkin Roll
For a show-stopping presentation, try one of these ideas:
- Drizzle with Caramel Sauce: Drizzle the slices with a rich caramel sauce for a decadent finish.
- Top with Whipped Cream: A dollop of freshly whipped cream on each slice adds a light, airy contrast to the dense cake and filling.
- Garnish with Candied Nuts: Sprinkle candied pecans or walnuts over the top of the roll for a crunchy, sweet garnish.
Pumpkin Roll Recipe Tips
To ensure your Pumpkin Roll turns out perfectly every time, keep these tips in mind:
- Room Temperature Ingredients: Make sure all your ingredients, especially the eggs and cream cheese, are at room temperature before you start. This ensures a smoother batter and filling.
- Don’t Skip the Parchment Paper: Lining your pan with parchment paper is crucial for easy removal and rolling of the cake.
- Roll Gently but Firmly: When rolling the cake, be gentle to avoid cracks, but firm enough to create a tight roll without gaps.
Frequently Asked Questions (FAQs)
Q: Can I make Pumpkin Roll ahead of time?
A: Yes! Pumpkin Roll can be made a day or two in advance. Wrap it tightly in plastic wrap and store it in the refrigerator until ready to serve.
Q: How long does Pumpkin Roll last?
A: When stored properly in the refrigerator, Pumpkin Roll can last for up to 3-4 days. For longer storage, you can freeze the roll for up to a month.
Q: Can I freeze Pumpkin Roll?
A: Absolutely. Wrap the roll tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before slicing and serving.
Q: What can I use instead of pumpkin puree?
A: If you’re out of pumpkin puree, you can substitute with sweet potato puree or butternut squash puree for a similar flavor and texture.
Q: Why did my cake crack when I rolled it?
A: Cracks can occur if the cake cools too much before rolling. To prevent this, roll the cake while it’s still warm and pliable.
Conclusion
Pumpkin Rolls are a delightful, festive treat that’s perfect for the holiday season. With its warm, spiced pumpkin cake and rich cream cheese filling, it’s sure to be a hit at any gathering. By following this detailed recipe and keeping our tips in mind, you’ll be able to create a picture-perfect Pumpkin Roll that tastes as good as it looks. Don’t be afraid to experiment with variations and make the recipe your own. Happy baking, and enjoy your delicious Pumpkin Roll!
PrintPumpkin Rolls Recipe
Enjoy a delicious pumpkin roll, featuring a soft and spiced cake with a rich cream cheese filling. This recipe is easy to follow and perfect for holiday gatherings or a cozy fall treat. The combination of pumpkin puree, pumpkin pie spice, and creamy filling creates a delightful dessert that's sure to impress.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour (includes cooling)
- Yield: 10-12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Pumpkin Roll:
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree (not pumpkin pie filling)
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 4 tablespoons salted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a jelly roll pan with parchment paper and grease it lightly.
- In a large bowl, beat the eggs and sugar until thick and pale.
- Mix in the pumpkin puree and vanilla extract.
- Sift together the flour, baking powder, pumpkin pie spice, and salt. Gradually fold this mixture into the wet ingredients.
- Spread the batter evenly into the prepared pan. Bake for 13-15 minutes or until the top springs back when lightly touched.
- While the cake bakes, prepare a kitchen towel dusted with powdered sugar.
- Once baked, immediately turn the cake onto the prepared towel, peel off the parchment paper, and roll the cake up in the towel. Allow it to cool completely.
- For the filling, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla extract and beat until creamy.
- Unroll the cooled cake, spread the filling evenly over it, and then roll it back up without the towel.
- Wrap the roll in plastic wrap and refrigerate for at least an hour before serving.
Notes
- Make sure the pumpkin puree is not pumpkin pie filling, as the additional ingredients can alter the texture.
- For clean slices, refrigerate the roll before cutting and use a sharp knife.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 24g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31ل
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
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