Today I am brining you my recipe for my Classic Pumpkin Roll! Holidays in our house always revolve around food—and in my family, pumpkin desserts are at the center of it all. My husband James starts hinting about “pumpkin season” the second September hits. Ariya, my 5-year-old little girl, loves to pull up a chair and “help” me in the kitchen—though her help usually means taste-testing the filling before it ever makes it onto the cake. And then there’s Cameron, my 13-month-old baby, who squeals with excitement when he sees the powdered sugar dusting. He may be little, but he knows good dessert when he sees it.
Pumpkin Roll is one of those desserts that just feels like the holidays. It’s spiced, creamy, soft, and beautiful to look at when sliced. And even though it looks fancy, it’s one of the easiest desserts to master at home. If I can make it while juggling two little ones and James sneaking forkfuls behind my back, you can too.
Fall baking in our home is equal parts sweet and chaotic. My husband James is the one who starts talking about pumpkin treats the minute the air cools down, usually when I’m still clinging to summer lol It looks bakery-level fancy with its swirl of cream cheese filling, but it’s actually very approachable for a home cook. The first time I made it, I thought it was going to be one of those recipes only professionals could pull off. I quickly realized that, with the right technique, even a busy mom like me!
What is Pumpkin Roll?
Pumpkin Roll is a thin, spiced pumpkin sponge cake spread with a luscious cream cheese filling, rolled up into a tight spiral, chilled, and sliced into beautiful rounds. It’s part cake, part presentation piece, and it’s been a holiday classic for decades. Think of it like the cozy cousin of a Swiss roll—but with pumpkin puree, warm spices, and that unmistakable cream cheese swirl that makes it both comforting and show-stopping.
Why This Recipe Works
- The sponge cake is thin and flexible. Pumpkin puree keeps it moist and bendable, so it rolls without cracking.
- The cream cheese filling is balanced. It’s not too sweet, and its tanginess perfectly cuts through the spiced cake.
- Rolling while warm is the secret. That first roll in a towel “trains” the cake to hold its shape.
- Chilling before slicing makes it neat. No messy spirals—just clean, bakery-worthy slices.
Even with little ones running around (and James reaching for “taste tests”), this recipe works because the steps are simple once you understand the rhythm.
Ingredient Breakdown: What They Do
- Pumpkin puree: Adds moisture, color, and natural sweetness. Make sure it’s 100% pumpkin, not pie filling.
- Eggs: Whipped with sugar, they create structure and fluffiness in the sponge.
- Granulated sugar: Sweetens and helps stabilize the eggs during beating.
- All-purpose flour: Provides structure but keeps the cake light.
- Baking soda + baking powder: Ensure lift and prevent a dense cake.
- Cinnamon + nutmeg: Classic fall flavors that make the cake taste cozy and seasonal.
- Cream cheese: Tangy and rich, essential for the filling.
- Butter: Smooths out the filling and adds richness.
- Powdered sugar: Sweetens the filling and doubles as a dusting to prevent sticking when rolling.
- Vanilla extract: Enhances flavor in both the cake and filling.
When to Serve / Serving Ideas
Pumpkin Roll shines in so many settings:
- Thanksgiving dessert table – It’s a tradition for us.
- Christmas gatherings – Spices make it holiday-appropriate beyond fall.
- Bake sales or potlucks – Slices are easy to portion and look impressive.
- Teacher gifts – Wrap in wax paper, tie with ribbon.
- Dinner parties – A beautiful alternative to pie.
James loves his with black coffee & sometimes I let the kids have it for breakfast!
How I Serve Pumpkin Roll as Part of My Thanksgiving Dessert Spread
Every Thanksgiving, my kitchen transforms into a culinary playground. This year is no exception. While the main course is bubbling away—like my beloved Crock Pot Brown Sugar Pineapple Ham that James already declared the “centerpiece of holiday memories”—I set up a festive dessert corner. It’s a mix of timeless favorites and seasonal hits, anchored beautifully by this Pumpkin Roll.
Here’s how I lay it out:
- Of course, the star of Thanksgiving has to be my ultra popular Turkey Recipe itself, which pairs perfectly with all the sides and desserts I bring to the table.
- I begin with the always-crowd-pleasing Turkey Snack Board—just in case anyone wants a nibble while waiting for dinner to settle in.
- Next comes the Pumpkin Roll, nestled next to Pumpkin Pie Cheesecake, its creamy, layered cousin.
- For something hot and cozy, I keep my Crock Pot Caramel Apple Cider nearby in a warmed dispenser so guests can fill their mugs all evening.
- Buttoned next to that are Caramel Apple Pretzel Bites, for kids like Ariya (and adults like me) who chase that sweet-salty crunch.
- Of course, vintage favorites like Pull-Apart Dinner Rolls (they’re just as good for dessert as they are with turkey) are within easy reach.
- For a festive sip, I offer a tiny pour of Pumpkin Pie Martini to anyone who wants to toast the season.
- And if someone’s looking for something lighter or gloriously no-bake, I have No-Bake Pumpkin Cheesecake Bars chilled and waiting.
That’s the “flow” I aim for: something for everyone from savory sippers like warm cider to sweet-tooth satisfiers like my Pumpkin Roll and Pumpkin Pie Cheesecake. It’s about creating a little dessert buffet that mirrors the chaos—and joy—of my everyday life with James, Ariya, and Cameron. They’ll circle that table just as fast as our kids circle me when I have frosting on my fingers.
Make Ahead & Storage Tips
- Fridge: Store wrapped tightly for up to 3 days.
- Freezer: Wrap whole rolls in plastic and foil; freeze for 2 months. Slice while partly frozen for neat edges.
- Make ahead: Bake, fill, and refrigerate the day before an event—the flavors deepen overnight.
Why You’ll Love This Recipe
Pumpkin Roll is one of those desserts that feels like more than the sum of its parts. It looks bakery-worthy, tastes rich but balanced, and brings people together around the table. It’s family-friendly, make-ahead friendly, and the kind of dessert that makes you proud to say, “I made that.”
FAQ
How do you keep pumpkin roll from cracking?
The number one trick is to roll the cake while it’s still warm from the oven. Warm sponge is flexible; cooled sponge is brittle. Rolling in a powdered-sugar-dusted towel or parchment creates memory in the cake, so when you unroll, spread filling, and re-roll, it doesn’t split. Avoid overbaking, as dry cake cracks easily.
What pan do I need for pumpkin roll?
A 10×15-inch jelly roll pan is ideal. It’s shallow but has rims, allowing the cake to bake thin and evenly. Using a 9×13 pan makes it too thick, while a half sheet pan makes it too thin.
Pumpkin puree vs pumpkin pie filling—what’s the difference?
Pumpkin puree is 100% pumpkin with no additives. You will find that pumpkin pie filling includes sugar, spices, and thickeners, which would oversweeten and overspice this cake. Always use puree.
Can I make pumpkin roll gluten-free?
Yes—use a cup-for-cup gluten-free flour blend. Stick with a blend that contains xanthan gum for structure. The cake texture will still be soft and flexible.
Can I make pumpkin roll dairy-free?
Yes. Use vegan cream cheese and butter for the filling. For the cake, substitute oil for butter if your recipe includes it.
Why does pumpkin roll stick to the towel?
Not enough powdered sugar. Be generous when dusting the towel before rolling. Some bakers prefer parchment paper for guaranteed no-stick results.
Can I freeze pumpkin roll?
Yes, and it actually slices better slightly frozen. Wrap tightly in plastic and foil. Freeze whole rolls up to 2 months. Thaw overnight in the fridge.
How long does pumpkin roll last in the fridge?
3–4 days. The filling is dairy-based, so refrigeration is a must.
Can I make pumpkin roll ahead for Thanksgiving?
Absolutely—it’s one of the best make-ahead desserts. Make it up to 2 days in advance and store in the fridge wrapped tightly.
What’s the best way to slice pumpkin roll?
Use a serrated knife, wiping between cuts. For extra clean slices, chill or freeze 20 minutes before cutting.
What is the difference = Pumpkin roll vs pumpkin cake
Pumpkin cake is a sheet cake with frosting spread on top. This pumpkin roll is rolled and sliced, creating a spiral swirl that looks more decorative.
Can I add nuts to my pumpkin roll?
Yes. Sprinkle chopped pecans or walnuts over the filling before rolling, or fold into the batter for crunch.
Why did my pumpkin roll crack?
Overbaking, under-rolling, or skipping the towel. Also, rolling after cooling almost always causes cracks.
What filling alternatives can I use?
Mascarpone frosting, buttercream, whipped cream, or even Nutella. Cream cheese is classic, but substitutions work.
What spices can I add?
Ginger, cloves, or allspice work beautifully. Just don’t overpower the pumpkin.
Can I use fresh pumpkin puree?
Yes, but it must be well-drained and blended smooth to avoid excess moisture.
How do I decorate pumpkin roll?
Dust with powdered sugar, drizzle with caramel, or pipe extra cream cheese swirls on top. Festive garnishes like sugared cranberries or candied pecans also work.
What should I serve pumpkin roll with?
Whipped cream, coffee, spiced cider, or even vanilla ice cream.
Why is my filling runny?
Cream cheese and butter must be fully softened before beating. If too warm, chill filling briefly to firm up.
Can I double this recipe?
Yes, but use two jelly roll pans. Don’t try to bake one thick roll—it won’t set properly.
Variations & Substitutions
- Chocolate Pumpkin Roll – add cocoa to batter.
- Maple Cream Cheese Filling – swap powdered sugar for maple syrup.
- Nutty Pumpkin Roll – sprinkle pecans inside before rolling.
- Dairy-free pumpkin roll – vegan cream cheese + butter.
Leftover Ideas
- Turn slices into a trifle with whipped cream and cookies.
- Freeze individual slices for quick treats.
- Serve at breakfast with coffee (James’ favorite).
Budget Breakdown
- Pumpkin puree: $3
- Eggs & sugar: $2.50
- Flour, spices, baking soda/powder: $2
- Cream cheese: $2
- Butter: $2.50
- Powdered sugar/vanilla: $2.50
Total: ~$14.50 → 12 slices = ~$1.20 per serving.
Lightened-Up Version
- Use reduced-fat cream cheese.
- Reduce powdered sugar.
- Swap half the flour with whole wheat.
- Use less filling for fewer calories per slice.
Reader Favorite Tips and Ideas
- Freeze before slicing for perfect spirals.
- Dust parchment, not towels, for less mess.
- Add candied pecans on top for crunch.
Troubleshooting Tips
- Cracked cake → rolled too late or overbaked.
- Sticky towel → not enough powdered sugar.
- Runny filling → butter/cream cheese too warm.
- Cake too dry → baked too long.
My Personal Kitchen Notes
James always claims the “end slices” because they’re the baker’s cut, but that’s if he can get to them before I can lol. Ariya loves anything pumpkin, and Cameron just wants fistfuls of the cream cheese filling. Those little moments make this recipe a tradition worth keeping.
My Final Thoughts
Pumpkin Roll is more than just dessert—it’s tradition, memory, and joy rolled into one. It looks stunning, tastes incredible, and fills your kitchen with love (and maybe a little chaos if you’ve got kids underfoot like I do). If you’ve never made it, now’s the time.
Fall Recipes
- Sheet Pan Pumpkin Pie
- Creamy No Bake Apple Cheesecake Pie
- Deep Fried Apple Hand Pies
- Pumpkin Snack Cake with Praline Icing
Pumpkin Roll
Ingredients
For the cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla extract
For the filling:
- 8 ounces of cream cheese softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
For dusting:
- Powdered sugar
Instructions
- Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan, then line it with parchment paper. Grease the parchment paper as well.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat the eggs and granulated sugar together until thick and pale yellow in color. This should take about 2-3 minutes.
- Stir in the pumpkin puree and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
- Spread the batter evenly into the prepared jelly roll pan. Smooth the top with a spatula to ensure an even thickness.
- Bake in the preheated oven for 12-15 minutes or until the cake is lightly browned and springs back when touched.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
- Once the cake is done, remove it from the oven and immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper.
- Starting at one of the shorter ends, gently roll up the cake with the towel, rolling tightly but not pressing too hard. Allow the rolled cake to cool completely on a wire rack.
- In the meantime, prepare the filling. In a bowl, beat together the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
- Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the surface.
- Gently roll the cake back up, this time without the towel. Place it seam-side down on a serving platter.
- Dust the pumpkin roll with powdered sugar for a finishing touch. You can also decorate it with additional cream cheese filling or whipped cream if desired.
- Refrigerate the pumpkin roll for at least 1-2 hours before serving to allow it to set.
- When ready to serve, slice the pumpkin roll into rounds and enjoy!
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