Pumpkin Roll – This quintessential fall dessert is cozy, comforting, and downright delicious. This roll is surprisingly easy to make, is absolutely gorgeous, and exudes incredible fall vibes. So kick off the holidays right with one of these decadent beauties (and a hot cup of coffee ☕️).
Fall means pumpkins and spice! As the weather cools down, it’s our family tradition to whip up a pumpkin roll together. We usually make it an all-fall occasion and serve it with a homemade pumpkin spice latte!
This dessert recipe is one of my favorites as far as presentation goes. The delicate dusting of powdered sugar on top and the cream cheese swirl that shows off when you cut each slice is so adorable! And if you take it to a family gathering, you can be sure no one will be able to take their eyes off it! 😍
Is it Hard to Make a Pumpkin Roll?
It does require a technique, though it’s not hard! That is everyone’s biggest worry with any roll cake, but you can do it even if you’re new to baking. So there’s no need to let the rolling intimidate you. I will teach you a few easy tricks to make a gorgeous roll without cracking or tearing. 🙌
Recipe Ingredients
- Cake Ingredients – You’ll need some basic cake ingredients for this recipe, most of which are probably already in your kitchen pantry: flour, baking soda, baking powder, and eggs.
- Pumpkin and Spices – Gather your pumpkin puree and all those cozy spices that go so well with it, including cinnamon, allspice, ginger, and nutmeg.
- Sugar – We’re using all the sugars here: granulated, brown, and powdered for several different phases of this bake.
- Walnuts – This ingredient is optional, but it really adds a delectable touch to your pumpkin roll. That added crunch and flavor are well worth it! 😋
- Cream Cheese – Cream cheese is the leading player for the roll’s swirly center. Of course, vanilla extract and powdered sugar give it a nice icing texture and flavor.
How to Make a Pumpkin Roll
Pumpkin Roll Cake Layer
- Prep Pan – Grease a 15×10-inch jelly-roll pan and line it with parchment paper. Generously spray with baking spray or grease with butter.
- Dry Ingredients – Mix flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt in a medium bowl. (Photos 102)
- Wet Ingredients – In another bowl, beat eggs and granulated and brown sugar using a hand mixer until thick, 1-2 minutes. (Photo 3)
- Combine – Add the pumpkin puree, then mix in the dry ingredients. Continue mixing until fully incorporated. Clean the sides of the bowl. (Photo 4-5)
- Pour Batter – Spread the cake mixture evenly into the prepared jelly roll pan and sprinkle nuts on top if using. (Photos 6-8)
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. (Photo 9)
- Prep Towel – While the cake is baking, generously sprinkle a thin, cotton kitchen towel with powdered sugar, about ⅓ cup. (Photo 10)
- Transfer Cake – Remove the cake from the oven. Immediately use a sharp knife to loosen the cake from the sides of the pan, then transfer it to the prepared towel. Carefully remove the parchment paper and trim off the stiff edges of the cake if necessary. (Photo 11)
- Roll the cake using the towel, starting with the narrow end. Set aside to cool. Once cool, you may refrigerate until ready to use. (Photo 12)
Cream Cheese Filling
- Combine Ingredients – Beat the softened cream cheese, butter, and vanilla extract with an electric mixer until thoroughly combined and smooth. Add the powdered sugar ½ cup at a time and mix until smooth. (Photos 13-15)
- Fill Cake – When ready, gently unroll the cake. Evenly spread the filling over the entire cake. (Photo 16-18)
- Roll – Re-roll the cake. Tightly wrap it in plastic wrap and refrigerate it for an hour or more. (Photo 19)
- Serve – Remove the plastic wrap, place the pumpkin roll on a serving tray, and dust it with powdered sugar. Slice and enjoy! (Photo 20)
Recipe Variations
- Change up the flavors! You can replace the pumpkin puree with apple sauce or sweet potato puree. Then fill it with the fruit jam of your choice, whipped cream, strawberries, lemon curd, dulce de leche, chocolate ganache, or any other filling that sounds good to you!
- Extra fillings! Add raisins or cranberries along with walnuts or pecans to the cake batter. You could also toss a handful into the filling before spreading it.
Tips and Tricks
- Work quickly to roll the cake in the kitchen towel when it comes out of the oven. The longer it cools, the harder it will be to roll, and the more likely you’ll end up with cracks or tears.
- Lay strips of parchment paper or cut out shapes over the pumpkin roll when you dust it with powdered sugar to create patterns or drawings.
- Be careful not to add too much flour to this recipe because it can make rolling difficult. For accurate measuring, fluff the flour with a spoon and sprinkle it gently into your measuring cup, using a knife to level it off.
Make-Ahead Instructions
This dessert is perfect for making ahead of time. It stores well in the refrigerator for three days before serving or in the freezer for three months!
Serving and Storage Instructions
Serve the pumpkin roll chilled or at room temperature, and cut it into slices. The thickness is up to you! Use a sharp knife to ensure you don’t squash the perfectly swirled inner design as you cut.
Store leftover pumpkin roll slices in the fridge for three days or three months in the freezer.
Grabbing a slice out of the fridge is easy, but if you’re planning to serve a frozen roll, thaw it out in your fridge the night before. It should be thawed and ready to slice by lunchtime the next day.
FAQs
Cracks can form if the cake is overbaked or cooled off too much before you roll it. Watch it closely while baking and roll it up as soon as it comes out of the oven.
As long as you dust your towel with powdered sugar, it shouldn’t stick. Also, don’t use plush-textured kitchen towels. A plain cotton one will do the trick. You can also roll the cake on non-stick parchment paper instead of a towel.
The first time you roll the cake, you just get it in the right shape. You can’t fill it yet because it’s too warm, and the icing will melt. Once the roll has cooled completely, you can unroll it, add the icing swirl, and re-roll it. Once again, you’ll need to chill it before serving so it will retain its lovely roll shape. 🌀
What to Serve With a Pumpkin Roll
Pumpkin rolls are the perfect dessert after a Thanksgiving-style meal. Slow cooker turkey and stuffing with green bean casserole are the perfect main course to be followed with a sweet pumpkin roll.
You can also serve a pumpkin roll with a hot cup of ginger tea, a pumpkin spice latte, or a chai tea latte. So comforting! 🤗
More Tasty Pumpkin Recipes to Try
- Pumpkin Cheesecake
- Pumpkin Pie
- Pumpkin Banana Bread
- Pumpkin Chocolate Chip Cookies
- Fluffy Pumpkin Pancakes
Conclusion
This totally fall-spiced, decadent recipe will impress your family and tastes incredible. Have you ever made one before? Let me know in the comments how it turned out for you.❤️
Watch How to Make It
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Pumpkin Roll
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Ingredients
Pumpkin Roll Cake Layer
- ⅓ cup powdered sugar
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 3 large eggs
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar
- ¾ cup pumpkin puree
- 1 cup walnuts, chopped (optional)
Cream Cheese Filling
- 1 8-ounce package cream cheese, at room temperature
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, sifted
- Powdered sugar (optional for decoration)
Instructions
Pumpkin Roll Cake Layer
- Preheat oven to 375℉/190℃. Grease a 15×10-inch jelly-roll pan and line it with parchment paper. Generously spray with baking spray or grease with butter.
- Mix flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt in a medium bowl.
- In another bowl, beat eggs and granulated and brown sugar using a hand mixer until thick, 1-2 minutes. Add pumpkin puree, then mix in the dry ingredients. Continue mixing until fully incorporated. Clean the sides of the bowl.
- Spread the cake mixture evenly into the prepared jelly roll pan and sprinkle nuts on top if using.
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, generously sprinkle a thin, cotton kitchen towel with powdered sugar, about ⅓ cup.
- Remove the cake from the oven. Immediately use a sharp knife to loosen the cake from the sides of the pan, then transfer it to the prepared towel. Carefully remove the parchment paper and trim off the stiff edges of the cake if necessary.
- Roll the cake using the towel, starting with the narrow end. Set aside to cool. Once cool, you may refrigerate until ready to use.
Cream Cheese Filling
- Beat softened cream cheese, butter, and vanilla extract with an electric mixer until thoroughly combined and smooth. Add the powdered sugar ½ cup at a time and mix until smooth.
- When ready, gently unroll the cake. Evenly spread the filling over the entire cake. Re-roll the cake. Tightly wrap it in plastic wrap and refrigerate it for an hour or more.
- Remove it, place it on a serving tray, and dust it with powdered sugar. Slice and enjoy!
Tips & Notes:
- Work quickly to roll the cake in the kitchen towel when it comes out of the oven. The longer it cools, the harder it will be to roll, and the more likely you’ll end up with cracks or tears.
- Lay strips of parchment paper or cut out shapes over the pumpkin roll when you dust it with powdered sugar to create patterns or drawings.
- Be careful not to add too much flour to this recipe because it can make rolling difficult. For accurate measuring, fluff the flour with a spoon and sprinkle it gently into your measuring cup, using a knife to level it off.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Suzanne says
Can you substitute sweet potato puree for the pumpkin? I don’t really care for pumpkin.
Imma says
You sure can! Please let me know how it turns out for you.