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This easy Pumpkin Roll Recipe is made with a soft, moist pumpkin cake, warm fall spices and a sweet cream cheese filling rolled into that picture-perfect swirl. A little cardamom gives my version an extra cozy flavor, and the cake is rolled right in the parchment paper while it’s still warm, no messy powdered sugar towel required. This Pumpkin Roll Cake looks impressive enough for Thanksgiving, but it’s much easier to make than you’d think.
Table of Contents
- Kellie’s Note Fall Is On A Roll
- Why You’ll Love This Pumpkin Roll Recipe
- Ingredients for Pumpkin Roll
- Ingredient Substitutions
- How to Make Pumpkin Roll
- How to Keep a Pumpkin Roll From Cracking
- Kellie’s Tips for the Best Pumpkin Roll Cake
- What Kind of Pumpkin Should I Use?
- Pumpkin Roll Variations
- How to Serve Pumpkin Roll
- Storage, Make Ahead and Freezing
- More Pumpkin Desserts You’ll Love
- Pumpkin Roll Recipe
- Pumpkin Roll Recipe FAQs
Kellie’s Note
Fall Is On A Roll
I love a good cake roll and this easy pumpkin cake roll isn’t just pretty to look at, it’s also easy to make! Spiced, moist, soft pumpkin cake is rolled up with the best classic cream cheese frosting. Every bite is pretty perfect! This is one of the first cake roll recipes I ever made and it gives me all the nostalgic vibes because I made this one with my grandmother so many times over the years.
If you’re a pumpkin lover, you’ll love all that this simple, yet impressive cake has to offer.
Don’t be intimidated by the process of rolling the cake. It’s a whole lot easier than you think! Plus, I’ve really simplified this already easy process in my step-by-step instructions to try and make sure even the most novice of home bakers can master it. If you really want to impress everyone at Thanksgiving this year, this is the dessert recipe to make.
Not a pumpkin fan? Try this decadent Chocolate Cake Roll! I guarantee you’ll be making them both all throughout the year.
Why You’ll Love This Pumpkin Roll Recipe
- Soft and moist. Pumpkin keeps the thin cake tender while the eggs give it enough structure to roll.
- No messy towel method. The warm cake rolls right up in the parchment paper it baked on.
- Extra cozy spice. Pumpkin pie spice and cardamom give this version a warm, slightly chai-inspired flavor.
- Make-ahead friendly. The finished cake needs time to chill, making it perfect for Thanksgiving and holiday entertaining.
- Easier than it looks. Once you know when to roll the cake, the technique is surprisingly simple.
Ingredients for Pumpkin Roll
- Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Canned pumpkin gives the cake the most consistent texture.
- All-purpose flour: Gives the cake enough structure while keeping it soft and flexible.
- Eggs: Provide structure and lift and help create the light texture needed for rolling.
- Granulated and brown sugar: Sweeten the cake while brown sugar adds a little extra moisture and flavor.
- Pumpkin pie spice and cardamom: Classic fall spices with a slightly warm, chai-inspired twist. I love using my homemade pumpkin pie spice.
- Cream cheese: Full-fat brick-style cream cheese makes the thickest, most stable filling.
- Butter: Let it soften before mixing so the filling turns smooth and creamy.
- Powdered sugar: Sweetens and thickens the filling and is perfect for dusting over the finished cake.
- Vanilla: Adds flavor to the cream cheese filling.
Ingredient Substitutions
- No pumpkin pie spice? Use your favorite homemade pumpkin pie spice blend.
- Love chai spice? My chai spice mix can replace the pumpkin pie spice and cardamom for even more warm spice flavor.
- No brown sugar? Granulated sugar can work in a pinch, although the flavor and texture will be slightly different.
- Using homemade pumpkin puree? Make sure it is thick rather than watery before adding it to the batter. You can strain it using a fine mesh sieve lined with cheesecloth.
How to Make Pumpkin Roll
- Prep the pan. Preheat the oven to 375°F. Spray a 10×15-inch jelly roll pan, line it with parchment leaving an overhang, then lightly spray the parchment.
- Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, pumpkin pie spice, cardamom and salt.
- Mix the wet ingredients. Beat the eggs, granulated sugar and brown sugar until thick and pale. Beat in the pumpkin puree.
- Finish the batter. Gently fold the dry ingredients into the pumpkin mixture just until combined. Spread evenly in the prepared pan.
- Bake. Bake for 13–15 minutes, until the center springs back when lightly pressed.
- Roll while warm. Immediately lift the cake from the pan using the parchment. Starting with a short end, slowly roll the warm cake and parchment together. Cool completely while rolled.
- Make the filling. Beat the cream cheese, powdered sugar, softened butter and vanilla until smooth.
- Fill and reroll. Carefully unroll the cooled cake. Spread with cream cheese filling, leaving about a 1/2-inch border. Roll it back up while peeling away the parchment.
- Chill. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving.
How to Keep a Pumpkin Roll From Cracking
The trick to keeping a pumpkin roll from cracking is to roll the cake while it is still warm from the oven. Warm cake is much more flexible, so rolling it with the parchment and letting it cool in that shape helps it hold the curve when you unroll, fill and roll it again.
Don’t overbake the cake, either. A dry cake is much more likely to split. Take it out of the oven as soon as the center springs back when gently pressed, then roll it right away.
And if you end up with one little crack? Don’t worry. Once the Pumpkin Roll Cake is filled, chilled and dusted with powdered sugar, small imperfections are usually easy to disguise.
The warm-roll technique is one of the strongest recurring points in the competing posts. Sally’s specifically explains that cooling the cake in the rolled shape helps prevent cracks and tears during the second roll.
Kellie’s Tips for the Best Pumpkin Roll Cake
- Use the right pan. A 10×15-inch jelly roll pan gives the cake the right thickness for easy rolling.
- Beat the eggs and sugars well. The mixture should look thick and pale before adding the pumpkin.
- Don’t overmix. Fold in the dry ingredients only until everything is combined.
- Spread the batter evenly. Uneven areas can bake too quickly and become more likely to crack.
- Use the spring-back test. The cake is done when the center springs back after a light touch.
- Roll immediately. The cake is most flexible while it is still warm.
- Using a dark pan? Begin checking the cake around 11 minutes because it may bake faster.
- Cool completely before filling. A warm cake can soften or melt the cream cheese filling.
- Leave a border. Keep about 1/2 inch around the edge when spreading the filling so it doesn’t squeeze out.
- Chill before slicing. At least 1 hour in the refrigerator helps the filling set and gives you cleaner slices.
What Kind of Pumpkin Should I Use?
Use 100% pure pumpkin puree for this Pumpkin Roll Recipe, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices and will change the recipe.
I prefer canned pumpkin here because the texture and moisture level are consistent. Homemade pumpkin puree can work, too, but if yours seems watery, drain off some of the excess moisture before adding it to the batter.
This deserves prominent placement because one of your existing readers specifically asked whether the recipe uses pure pumpkin or pumpkin pie filling.
What Cream Cheese Is Best for Pumpkin Roll?
Use full-fat brick-style cream cheese rather than whipped cream cheese or the softer spreadable cream cheese sold in tubs. Brick cream cheese gives you a thicker filling that holds its shape better and is less likely to squish out of the cake when you slice it.
Pumpkin Roll Variations
- Caramel Pumpkin Roll: Drizzle the finished slices with caramel sauce just before serving.
- Chai Pumpkin Roll: Replace the pumpkin pie spice and cardamom with chai spice for an even warmer spice flavor.
- Maple Pumpkin Roll: Add a little maple extract to the cream cheese filling.
- Pecan Pumpkin Roll: Sprinkle finely chopped toasted pecans over the cream cheese filling before rerolling.
How to Serve Pumpkin Roll
Serve Pumpkin Roll Cake chilled or slightly cool with a generous dusting of powdered sugar.
For the prettiest presentation, trim a thin slice from each end before transferring the roll to your serving platter. Use a sharp serrated knife and wipe the blade clean between cuts to keep that cream cheese swirl neat.
It’s perfect with coffee after Thanksgiving dinner, or you can dress it up with whipped cream, caramel sauce or toasted pecans.
Storage, Make Ahead and Freezing
How to Store Pumpkin Roll – Wrap the pumpkin roll tightly in plastic wrap or store it in an airtight container in the refrigerator for up to 4 days.
Make Ahead – Pumpkin roll is a great make-ahead dessert because it needs time to chill anyway. Assemble the cake, wrap it tightly and refrigerate it for 1–2 days before serving. Wait to add the final dusting of powdered sugar until just before serving.
Can You Freeze Pumpkin Roll?
Yes. Wrap the finished pumpkin roll tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw it overnight in the refrigerator before slicing.
Reheating – There’s no need to reheat pumpkin roll. Serve it chilled or let it sit at room temperature for about 10–15 minutes if you prefer the filling slightly softer.
More Pumpkin Desserts You’ll Love
If pumpkin season is basically your favorite food group, I have plenty more where this came from. Try my Pumpkin Chiffon Pie, Mini Pumpkin Cheesecakes, Baked Pumpkin Donuts, Pumpkin Pie and Pumpkin Bars next.
- Pumpkin Chiffon Pie
- Mini Pumpkin Cheesecakes with Praline Topping
- Baked Pumpkin Donuts
- Best Pumpkin Cheesecake Recipe
- Pumpkin Pie Milkshake
- Pumpkin Pie
- Pumpkin Bars
For more pumpkin dessert ideas, follow us on Instagram and Facebook!
Pumpkin Roll Recipe
Equipment
- 1 10×15-inch Jelly Roll Pan
- parchment paper
- hand mixer
- measuring cup
- measuring spoons
Ingredients
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2/3 cup Pumpkin Puree
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 8 ounce brick of cream cheese, at room temperature
- 1 cup powdered sugar, sifted, plus more for dusting
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Coat a 10×15-inch jelly roll pan with cooking spray. Line with parchment paper, leaving about a 2-inch overhang, then lightly coat the parchment with cooking spray.
- Whisk together the flour, baking powder, baking soda, pumpkin pie spice, cardamom and salt.
- Beat the eggs, granulated sugar and brown sugar until thick and pale. Beat in the pumpkin puree.
- Gently fold the dry ingredients into the pumpkin mixture just until combined. Spread the batter evenly in the prepared pan.
- Bake for 13–15 minutes, or until the center springs back when lightly pressed. If using a dark-colored pan, begin checking around 11 minutes.
- Immediately lift the warm cake from the pan using the parchment paper. Starting at a short end, slowly roll the cake and parchment together. Cool completely on a wire rack while rolled.
- Beat the cream cheese, powdered sugar, softened butter and vanilla until smooth.
- Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake, leaving about a 1/2-inch border.
- Roll the cake back up, gently peeling away the parchment paper as you go.
- Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving.
Notes
- Roll the cake immediately after it comes out of the oven while it is still warm and flexible.
- Cool the cake completely while rolled before adding the cream cheese filling.
- If using a dark-colored pan, begin checking for doneness around 11 minutes.
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- Leave about a 1/2-inch border around the filling so it doesn’t squeeze out as you roll.
- Refrigerate the finished pumpkin roll for at least 1 hour before slicing.
- Store tightly covered in the refrigerator for up to 4 days.
- To freeze, wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pumpkin Roll Recipe FAQs
Why did my pumpkin roll crack?
The most common causes are overbaking the cake or waiting too long to make the first roll. Roll the cake immediately while it is still warm and flexible, then let it cool completely in that shape before unrolling and adding the filling.
Do I roll pumpkin roll while it is hot or cold?
Make the first roll while the cake is still warm from the oven. Let it cool completely while rolled, then unroll it, add the cream cheese filling and roll it again. This helps the cake hold its shape without cracking.
Should I use pumpkin puree or pumpkin pie filling?
Use 100% pure pumpkin puree. Pumpkin pie filling contains added sugar and spices and will change the flavor and texture of the cake.
Do I need a jelly roll pan?
A 10×15-inch jelly roll pan is strongly recommended. It creates the right cake thickness so the cake bakes evenly while remaining thin and flexible enough to roll.
Why is my cream cheese filling coming out of the pumpkin roll?
Make sure the cake is completely cool before adding the filling and leave about a 1/2-inch border around the edges. After rerolling, chill the cake for at least 1 hour so the filling can firm up before slicing.
Can I make pumpkin roll ahead of time?
Yes. Assemble and wrap the pumpkin roll tightly, then refrigerate it for 1–2 days before serving. Add the powdered sugar just before serving.
Can you freeze pumpkin roll?
Yes. Wrap the finished roll tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before slicing and serving.
How do I know when pumpkin roll cake is done?
Gently press the center of the cake with your fingertip. It should spring back when lightly touched. Avoid overbaking because a dry cake is much more likely to crack.
Can I double this Pumpkin Roll Recipe?
Yes, but bake two separate pumpkin rolls rather than doubling the batter in one pan. Each cake needs to bake in a thin, even layer in a 10×15-inch jelly roll pan.
I chose this pumpkin roll because I want to try yours to see if it’s any different &or easier than the one I already have.
I’m glad you enjoyed it!
Just a question:
Are you talking about 100% pure pumpkin, OR, canned pumpkin pie filling?
Pure Pumpkin puree, not pumpkin pie filling.