Pumpkin Roll

There’s something magical about the warm spices of fall wrapping themselves around a soft, tender cake rolled into a swirl of creamy goodness. This pumpkin roll is the kind of dessert that brings cozy vibes to the table, whether it’s a chilly autumn evening or a holiday gathering. Imagine slicing into that beautiful spiral and watching the creamy filling peek through—it’s as satisfying to look at as it is to eat. Let’s just say, if you bring this to a potluck, you won’t be taking any leftovers home.

Behind the Recipe

This pumpkin roll recipe has been passed around in my family for years, making its way into every Thanksgiving, fall birthday, and even some “just because” weekends. It all started with my aunt’s handwritten recipe card, complete with pumpkin smudges and little notes in the margins. I remember the first time I rolled the cake and held my breath, hoping it wouldn’t crack—and the joy when it didn’t. Over time, I’ve perfected it with small tweaks for better texture and flavor. It’s now a tradition, one that smells like cinnamon and feels like home.

Recipe Origin or Trivia

Pumpkin rolls are a classic American dessert, especially popular during the fall and winter holidays. Inspired by European jelly roll cakes or roulades, they’re believed to have taken off in the US sometime in the 1950s when canned pumpkin became a pantry staple. Their charming spiral presentation makes them feel extra festive, and the combo of spiced pumpkin cake with tangy cream cheese filling has stood the test of time. These days, pumpkin rolls are a must-bake on dessert tables across the country.

Why You’ll Love Pumpkin Roll

This isn’t just another fall dessert. Here’s why this pumpkin roll will win you over:

Versatile: Perfect for holidays or just as a sweet treat with coffee, this dessert fits in anywhere.

Budget-Friendly: Uses pantry staples like pumpkin puree, eggs, and sugar—nothing fancy needed.

Quick and Easy: While it looks impressive, it comes together faster than you’d think.

Customizable: Add nuts, swap the filling, or spice it up to your taste.

Crowd-Pleasing: That swirl is always a showstopper, and the flavor backs it up.

Make-Ahead Friendly: Can be made the day before, and it actually tastes better chilled.

Great for Leftovers: Stores beautifully in the fridge for sweet bites all week.

Chef’s Pro Tips for Perfect Results

Rolling a cake might sound intimidating, but these tips will set you up for success:

• Roll the cake while it’s still warm using a clean kitchen towel to prevent cracking.
• Use parchment paper to line the baking sheet for easy removal.
• Don’t overbake or the cake will dry out and become harder to roll.
• Let the cake cool completely before adding the filling or it will melt.
• Chill the filled roll before slicing to get those picture-perfect spirals.

Kitchen Tools You’ll Need

You won’t need any fancy gadgets—just a few essentials:

Jelly Roll Pan: Ensures the cake bakes thin and even.

Parchment Paper: Prevents sticking and helps roll the cake easily.

Electric Mixer: Gets the filling smooth and fluffy.

Mixing Bowls: For combining the batter and the filling.

Clean Kitchen Towel: Essential for rolling the cake while it’s warm.

Spatula: To spread the filling evenly.

Ingredients in Pumpkin Roll

This cozy combo of ingredients brings out the best of fall flavors and creamy textures:

1. All-Purpose Flour: ¾ cup — the foundation that gives the cake its soft but sturdy texture.
2. Pumpkin Puree: ⅔ cup — brings moisture and earthy sweetness to the cake.
3. Granulated Sugar: 1 cup — sweetens the cake just right.
4. Eggs: 3 large — give the cake structure and richness.
5. Baking Soda: 1 teaspoon — helps the cake rise slightly and stay soft.
6. Ground Cinnamon: 1 teaspoon — adds warm spice that pairs perfectly with pumpkin.
7. Ground Nutmeg: ½ teaspoon — enhances the depth of flavor with a cozy kick.
8. Salt: ½ teaspoon — balances the sweetness and brings out the spices.
9. Vanilla Extract: 1 teaspoon — adds a hint of sweetness and warmth.
10. Cream Cheese: 8 ounces — forms the tangy, luscious base of the filling.
11. Powdered Sugar: 1 cup — sweetens the filling while keeping it light.
12. Butter (softened): 4 tablespoons — adds richness and creaminess to the filling.

Ingredient Substitutions

Sometimes you just need to work with what’s in the pantry—here’s how to do that:

All-Purpose Flour: Gluten-free 1:1 flour blend.

Pumpkin Puree: Mashed sweet potato or butternut squash puree.

Granulated Sugar: Coconut sugar or light brown sugar.

Cream Cheese: Dairy-free cream cheese for a vegan option.

Butter: Margarine or plant-based butter.

Ingredient Spotlight

Pumpkin Puree: This ingredient is the heart of the roll, giving it its signature flavor and golden-orange color. It also keeps the cake moist and tender.

Cream Cheese: Tangy and rich, cream cheese balances the spices in the cake and gives the filling its signature smooth, decadent texture.

Instructions for Making Pumpkin Roll

Rolling a cake might sound tricky, but I promise it’s easier than it looks—and way more fun. Here’s how it goes:

1. Preheat Your Equipment:
   Set your oven to 375°F and line a jelly roll pan with parchment paper.
2. Combine Ingredients:
   In one bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In another bowl, beat eggs and sugar until thick and creamy. Mix in pumpkin and vanilla. Gradually fold in the dry ingredients until just combined.
3. Prepare Your Cooking Vessel:
   Spread the batter evenly in the prepared jelly roll pan. Tap the pan gently to release air bubbles.
4. Assemble the Dish:
   Bake for 13 to 15 minutes, until the top springs back when touched. Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and gently roll the cake up in the towel. Let it cool completely.
5. Cook to Perfection:
   While the cake cools, beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
6. Finishing Touches:
   Once the cake is cool, carefully unroll it. Spread the filling evenly, then re-roll tightly (without the towel this time).
7. Serve and Enjoy:
   Wrap in plastic wrap and chill for at least 1 hour. Slice and enjoy those beautiful spirals!

Texture & Flavor Secrets

What makes this pumpkin roll so special is the contrast between the airy, spiced cake and the silky smooth cream cheese filling. The cake is moist and tender, with just the right balance of sweet and spice. Every bite brings that cozy warmth of cinnamon and nutmeg, wrapped around a tangy, rich swirl of cream.

Cooking Tips & Tricks

Let’s make sure it turns out just right:

• Dust the towel with powdered sugar generously so the cake doesn’t stick.
• Don’t rush the cooling process—warm cake will melt your filling.
• Slice with a serrated knife for cleaner cuts.

What to Avoid

Avoid these common mistakes for a flawless roll:

• Overbaking the cake can lead to cracks when rolling.
• Skipping the towel roll step means your cake won’t keep its shape.
• Overfilling can cause the filling to ooze out the sides.

Nutrition Facts

Servings: 10
Calories per serving: 270

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes (includes chilling)

Make-Ahead and Storage Tips

One of the best things about pumpkin roll is how well it stores. You can make it a day or two ahead and keep it chilled in the fridge. In fact, chilling enhances the texture. Wrap it tightly in plastic wrap to avoid drying out. It also freezes beautifully—just thaw overnight in the fridge before serving.

How to Serve Pumpkin Roll

Slice and serve chilled with a dusting of powdered sugar on top. For extra flair, add a dollop of whipped cream or a drizzle of caramel. Pair it with hot coffee or spiced chai for a cozy treat.

Creative Leftover Transformations

If you have a few slices left, don’t let them go to waste:

• Chop into cubes and layer in a fall trifle with whipped cream and pecans.
• Crumble and mix with a scoop of vanilla ice cream for a pumpkin roll sundae.
• Toast slices lightly and top with cream cheese for a sweet breakfast.

Additional Tips

• Use a ruler or kitchen scale if you want perfectly even slices.
• Add a pinch of clove or ginger for more spice depth.
• For a festive touch, sprinkle with chopped nuts before rolling.

Make It a Showstopper

Presentation matters—dust with powdered sugar right before serving for that snowy, holiday feel. Serve on a white platter with cinnamon sticks and tiny pumpkin decorations for a seasonal look that wows.

Variations to Try

• Chocolate Pumpkin Roll: Add cocoa powder to the cake and a hint of espresso to the filling.
• Maple Cream Filling: Replace powdered sugar with maple syrup for a fall twist.
• Nutty Swirl: Fold in chopped pecans or walnuts to the filling for crunch.
• Coconut Cream Roll: Use coconut cream in place of butter for a tropical flair.
• Gluten-Free Pumpkin Roll: Use a 1:1 gluten-free flour blend with no other changes needed.

FAQ’s

Q1: Can I make the pumpkin roll in advance?

A1: Yes, it actually tastes better after chilling in the fridge for a few hours or overnight.

Q2: What if my roll cracks?

A2: No worries! Dust with powdered sugar or drizzle with icing to hide the cracks—it’ll still taste amazing.

Q3: Can I freeze it?

A3: Absolutely. Wrap it tightly and freeze for up to 2 months. Thaw in the fridge before serving.

Q4: Do I need a jelly roll pan?

A4: Yes, it ensures the cake is the right thickness and bakes evenly.

Q5: Can I use fresh pumpkin instead of canned?

A5: Yes, just make sure it’s pureed very smooth and drained of excess water.

Q6: How do I keep the cake from sticking to the towel?

A6: Use plenty of powdered sugar to dust the towel before rolling.

Q7: Can I use whipped cream instead of cream cheese filling?

A7: Technically yes, but cream cheese holds up better and keeps the shape.

Q8: How thick should the batter layer be?

A8: Spread it evenly across the pan—it should be thin but not see-through.

Q9: Can I skip the parchment paper?

A9: It’s not recommended. Parchment helps lift and roll the cake without sticking.

Q10: Why is my roll soggy?

A10: Make sure the cake is completely cool before adding the filling and wrapping.

Conclusion

This pumpkin roll is more than just a dessert—it’s a cozy hug in every slice. With its soft, spiced cake and creamy filling, it’s a seasonal treat that never goes out of style. Trust me, you’re going to love this, whether it’s your first time or your hundredth. So roll up your sleeves and get ready for a dessert that’s as fun to make as it is to eat.

Print