If you're craving a delicious, festive dessert that will impress family and friends, this Classic Pumpkin Roll recipe is exactly what you need. The rich, spiced flavor of pumpkin paired with the creamy sweetness of a cream cheese filling makes this dessert perfect for fall gatherings, holiday parties, or just treating yourself. The best part? It may look complicated, but it's surprisingly simple to make! Read on for the full recipe, including tips, variations, and step-by-step instructions to make sure your pumpkin roll turns out perfectly every time.

What Is a Pumpkin Roll?
A Pumpkin Roll is a rolled cake made with a light, fluffy pumpkin sponge filled with a luscious cream cheese filling. It's a classic fall dessert that combines the warm, cozy spices of cinnamon, nutmeg, and ginger with the sweetness of a creamy, tangy filling. The rolled appearance gives it a unique and impressive look, making it perfect for special occasions, yet it's easy enough to make for any casual get-together.
This dessert is often associated with Thanksgiving and fall holidays but is delightful any time of year. Whether you’re an experienced baker or a newbie in the kitchen, this recipe is a must-try for your autumn recipe collection.
Ingredients List for Pumpkin Roll
To make this Classic Pumpkin Roll, you'll need the following ingredients for the pumpkin sponge cake:
For the Pumpkin Cake:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces cream cheese (softened)
- 1 cup powdered sugar (sifted)
- 6 tablespoons unsalted butter (softened)
- 1 teaspoon vanilla extract
Additional Ingredients:
- Powdered sugar (for dusting and rolling)
- Chopped nuts or candied ginger (optional, for garnish)
Substitutions and Variations
While this Classic Pumpkin Roll recipe is perfect as is, there are a few substitutions and variations you can try to suit your taste or dietary needs:
- Gluten-Free Version: Simply substitute all-purpose flour with a 1:1 gluten-free flour blend. The rest of the recipe remains unchanged, and you’ll still get that soft, fluffy texture.
- Dairy-Free: For a dairy-free pumpkin roll, swap the cream cheese and butter in the filling with dairy-free alternatives like coconut cream or a plant-based cream cheese.
- Lower Sugar: Reduce the sugar in both the cake and filling by using a sugar substitute like Stevia or monk fruit. Keep in mind this may slightly alter the texture but can be a good option if you're watching your sugar intake.
- Nutty Twist: Add chopped walnuts, pecans, or almonds to the batter for a bit of crunch. You can also sprinkle nuts on top of the filling before rolling.
- Spice it Up: Add a pinch of cardamom or allspice for an extra layer of flavor, or increase the cinnamon if you prefer a stronger spice taste.
Step-by-Step Cooking Instructions

Now that you have all your ingredients ready, let’s dive into the process. Here’s how to make the perfect Classic Pumpkin Roll from start to finish.
Step 1: Preheat and Prep the Pan
Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan (or a baking sheet with raised edges) with parchment paper. Make sure to leave some extra parchment hanging over the sides for easy removal after baking. Lightly grease the paper with nonstick spray or butter.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set this dry mixture aside.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, beat the eggs and sugar together using an electric mixer on medium speed until the mixture becomes light and fluffy (about 2-3 minutes). Add the pumpkin puree and vanilla extract and beat until combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined, ensuring there are no lumps. Be careful not to overmix the batter as this can result in a dense cake.
Step 5: Bake the Pumpkin Cake
Spread the batter evenly into the prepared jelly roll pan. Smooth the top with a spatula to ensure it bakes evenly. Bake for 13-15 minutes, or until the cake springs back when lightly touched in the center. While the cake is baking, lay out a clean kitchen towel and generously sprinkle it with powdered sugar.
Step 6: Roll the Cake
Once the cake is done baking, immediately invert it onto the prepared towel. Gently peel away the parchment paper. Starting from one short end, carefully roll the cake (with the towel inside) into a tight spiral. Let it cool completely, about 30-60 minutes.
Step 7: Prepare the Cream Cheese Filling
While the cake cools, prepare the filling. In a medium bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract together until smooth and creamy. Set aside.
Step 8: Fill and Roll the Cake
Once the cake has fully cooled, carefully unroll it. Spread the cream cheese filling evenly across the surface of the cake, leaving a small border at the edges to prevent the filling from spilling out. Roll the cake back up, this time without the towel.
Step 9: Chill and Serve
Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour to allow it to firm up. Before serving, dust the top with powdered sugar. Slice and enjoy!
How to Cook Pumpkin Roll: A Step-by-Step Guide
Cooking a pumpkin roll might seem intimidating, but if you follow these step-by-step instructions carefully, it’s incredibly straightforward. Here’s a quick recap:
- Preheat your oven and prep the baking pan.
- Mix the dry and wet ingredients separately, then combine them.
- Spread the batter evenly and bake.
- Roll the cake in a towel and let it cool.
- Prepare the cream cheese filling while the cake cools.
- Unroll the cake, spread the filling, and re-roll it.
- Chill for an hour, then slice and serve.
Common Mistakes to Avoid
- Overmixing the batter: Overmixing can lead to a dense cake. Mix just until ingredients are combined.
- Rolling while hot: Be sure to roll the cake while it’s still warm. If you wait too long, the cake may crack.
- Not using enough powdered sugar: The towel must be generously sprinkled with powdered sugar to prevent the cake from sticking.
- Filling the cake while warm: Wait until the cake is completely cooled before adding the cream cheese filling, or it will melt and create a mess.
Serving and Presentation Tips
To make your pumpkin roll look as good as it tastes, follow these presentation tips:
- Dust with powdered sugar: A light dusting of powdered sugar adds elegance and a hint of sweetness.
- Add garnish: Top with chopped nuts, candied ginger, or a drizzle of caramel sauce for an extra touch.
- Use a serrated knife: When slicing, use a serrated knife to get clean, even slices without crushing the cake.
How to Serve Pumpkin Roll
Pumpkin roll is best served chilled, straight from the refrigerator. Slice into even portions and serve on a decorative platter. It's perfect alongside a warm cup of coffee or tea, or even a scoop of vanilla ice cream for an indulgent treat.
Presentation Ideas for Pumpkin Roll
- Holiday-themed platter: Serve your pumpkin roll on a festive platter with fall-themed decorations like mini pumpkins or colorful autumn leaves.
- Garnish with flair: For a more professional touch, garnish with a sprinkle of cinnamon or nutmeg on each slice before serving.
Pumpkin Roll Recipe Tips
- Make ahead: Pumpkin roll can be made up to 2 days in advance. Wrap tightly in plastic wrap and store in the refrigerator until ready to serve.
- Freezing: To freeze, wrap the pumpkin roll in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the fridge before serving.
- Room temperature butter and cream cheese: For a smooth filling, ensure both are softened to room temperature before mixing.
Frequently Asked Questions (FAQs)
Can I freeze a pumpkin roll?
Yes! Pumpkin rolls freeze exceptionally well. Wrap the roll tightly in plastic wrap and then foil, and store it in the freezer for up to 2 months. Thaw in the refrigerator before serving.
Why did my cake crack when I rolled it?
Cracks can happen if the cake cools too much before rolling. Make sure to roll the cake while it's still warm to avoid cracking.
How do I prevent the cake from sticking to the towel?
Make sure to generously sprinkle powdered sugar over the towel before rolling the cake. This helps prevent sticking.
Can I make the filling ahead of time?
Absolutely! You can prepare the cream cheese filling a day or two in advance. Just store it in the refrigerator until you're ready to use it.
Conclusion
This Classic Pumpkin Roll Recipe is the perfect blend of flavor and presentation, ideal for fall and winter holidays or whenever you crave something comforting and sweet. With its spiced pumpkin cake and creamy filling, it’s sure to become a family favorite. Plus, it's easier to make than it looks! Try it today, and you'll see why this dessert is a timeless classic.
PrintClassic Pumpkin Roll Recipe
This classic pumpkin roll recipe features a light and fluffy pumpkin cake rolled with a smooth, sweet cream cheese filling. Perfectly spiced with cinnamon, nutmeg, and cloves, it's an ideal fall dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes (including cooling and chilling)
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ¾ cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- ⅔ cup pumpkin puree
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ¼ tsp salt
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tbsp butter, softened
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and grease.
- In a large bowl, beat eggs and sugar until thick. Add pumpkin puree and vanilla extract, then mix in flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Spread the batter evenly into the prepared pan. Bake for 13-15 minutes, until the cake springs back when touched.
- Immediately turn the cake onto a towel dusted with powdered sugar. Roll the cake and towel together and let cool.
- For the filling, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll the cooled cake and spread the filling evenly. Roll it back up without the towel.
- Wrap in plastic and refrigerate for at least an hour before serving. Dust with powdered sugar before slicing.
Notes
- Roll the cake while it's still warm to prevent cracking.
- Refrigerate for easy slicing.
- You can freeze the pumpkin roll for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 210mg
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