I’m absolutely thrilled to share my pumpkin roll cake recipe with you today!
This fall favorite combines the coziest pumpkin spice flavors with a dreamy cream cheese filling that’ll make your taste buds dance.
Once you’ve tried making this stunning spiral dessert yourself, store-bought versions will never compare.
It looks fancy but don’t worry. Simple steps and tricks will help you nail it on your first try.
Ready to become the dessert hero at your next gathering?
Ingredients
- Eggs
- Granulated sugar
- Pumpkin puree
- All-purpose flour
- Ground cinnamon
- Baking powder
- Ground ginger
- Salt
- Ground nutmeg
- Cream cheese
- Powdered sugar
- Butter
- Vanilla extract
Recommended Tools
- Jelly Roll Pan
A 15x10x1-inch pan is crucial for baking the thin, even cake layer that rolls perfectly without breaking.
- Parchment Paper
Helps prevent sticking and makes rolling the warm cake much easier without tearing.
- Kitchen Towel
A clean kitchen towel dusted with powdered sugar is traditional for rolling the warm cake during cooling.
- Electric Mixer
Makes quick work of beating eggs and sugar until thick and whipping the cream cheese filling until fluffy.
- Mixing Bowls
You’ll need separate bowls for preparing the cake batter and cream cheese filling.
- Offset Spatula
Perfect for evenly spreading both the cake batter in the pan and the cream cheese filling on the cooled cake.
- Sifter or Fine Mesh Strainer
Ideal for dusting the cake with powdered sugar before serving for that professional finishing touch.
- Measuring Cups and Spoons
Ensures accurate measurements for all ingredients so your pumpkin roll turns out perfect every time.
Instructions
Ready to create a dessert that’ll wow your guests? This pumpkin roll cake is easier than it looks—promise! Let’s dive right in and create this fall favorite together.
1. First things first: Preheat your oven to 375°F. While it’s heating up, grab your baking pan and either line it with parchment paper or give it a good greasing.
2. In a large bowl, beat 3 large eggs and 1 cup granulated sugar until they’re thick and turn a pretty lemon color. This might take a few minutes, but don’t rush it!
Once they’re fluffy, mix in 2/3 cup pumpkin puree until everything’s well combined.
3. Time for the dry ingredients! Add 3/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 1 teaspoon ground ginger, 1/2 teaspoon salt, and 1/2 teaspoon ground nutmeg.
Fold these in gently—you don’t want to deflate all that air you just beat into the eggs!
4. Spread your batter evenly into your prepared 15x10x1-inch pan. Don’t worry if it seems thin—that’s exactly what we want!
5. Pop it in the oven for 12-15 minutes. You’ll know it’s done when the cake springs back slightly when touched.
Don’t overbake or your cake will crack when rolling!
6. Here comes the fun part! While the cake is still warm, flip it onto a clean kitchen towel dusted with powdered sugar (or use parchment paper).
Roll it up—towel and all—starting from the short end. This trains your cake to roll without breaking later. Let it cool completely like this.
7. Meanwhile, make your filling! Beat 6 ounces of softened cream cheese, 1 cup powdered sugar, 1/4 cup softened butter, and 1/2 teaspoon vanilla extract until smooth and fluffy.
8. Once your cake has cooled, carefully unroll it and spread the cream cheese filling over the surface, leaving about a 1-inch border around the edges.
Then roll it back up (without the towel this time!).
9. Wrap your masterpiece in plastic wrap and chill it in the refrigerator for at least an hour before serving.
This helps it firm up and makes slicing much easier.
10. Just before serving, dust the top with more powdered sugar for that picture-perfect finish!
Don’t panic if you get a few cracks—they’ll be covered with powdered sugar and taste just as delicious! Your friends will think you spent hours making this impressive dessert. Why not make one this weekend?
Pro Tips
When rolling the warm cake, use a clean kitchen towel generously dusted with powdered sugar to prevent sticking and create a smooth outer surface that will look perfect when presented on a platter.
Substitutions & Variations
While the classic pumpkin roll is already delicious, experimenting with alternatives can transform this traditional dessert into something uniquely yours.
- Gluten-Free Version: Substitute all-purpose flour with a one-to-one gluten-free flour blend and add 1/4 teaspoon of xanthan gum to maintain the proper texture and prevent cracking during rolling.
- Spiced Mascarpone Filling: Replace cream cheese with mascarpone and add 1/2 teaspoon of cinnamon to the filling for a richer taste with Italian flair.
- Chocolate Swirl: Mix 1/4 cup cocoa powder into half the batter and create a marbled effect before baking for a striking visual appearance and chocolate-pumpkin flavor combination.
- Maple Pecan: Add 2 tablespoons of maple syrup to the filling instead of vanilla extract and sprinkle 1/3 cup chopped toasted pecans over the filling before re-rolling for a nutty crunch.
- Chai Spice: Replace the traditional spice blend with 2 teaspoons of chai spice mix for warming notes of cardamom and cloves that complement the pumpkin beautifully.
Leftovers & Storage Tips
Three key factors determine how long your pumpkin roll cake will stay fresh: wrapping, refrigeration, and freezing techniques.
Wrap your pumpkin roll tightly in plastic wrap to prevent it from drying out.
It’ll keep in the fridge for up to 5 days. Want to save it longer?
Pop it in the freezer for up to 3 months! Just thaw overnight before serving.
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Pumpkin Roll Cake with <strong>Cream Cheese Filling</strong>
A delicious seasonal pumpkin cake rolled with creamy cream cheese filling, perfect for fall gatherings.
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 6 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla extract
- Preheat oven to 375°F (190°C).
- Beat eggs and sugar until thick and lemon-colored; add pumpkin puree.
- Mix in flour, cinnamon, baking powder, ginger, salt, and nutmeg until combined.
- Spread batter into greased or parchment-lined 15x10x1-inch pan.
- Bake 12–15 minutes until cake springs back lightly.
- Roll cake in parchment or a powdered sugar-dusted towel while warm; cool completely.
- Beat cream cheese, powdered sugar, butter, and vanilla until fluffy.
- Unroll cake, spread filling leaving 1 inch border, roll carefully. Chill before serving.
