As the leaves change and temperatures drop, there’s no better way to celebrate fall than with a cozy, spiced dessert like a pumpkin roll. This autumn favorite, featuring a moist pumpkin sponge cake swirled with rich cream cheese filling, is a perfect treat for any occasion—from Thanksgiving feasts to weekend baking sessions.
Though making a pumpkin roll may seem intimidating, the process is easier than it looks. With the right technique, you can create a beautifully rolled, deliciously spiced dessert that will impress your friends and family. In this guide, I’ll share the key tips to get that perfect pumpkin roll along with a step-by-step recipe for success.
What Makes a Great Pumpkin Roll?
A great pumpkin roll is all about balance: a light, fluffy cake with just the right amount of spiced pumpkin flavor, combined with a creamy, tangy filling that complements the sweetness. Texture is key—your cake should be soft enough to roll without cracking but firm enough to hold the filling in place.
Here are the top tips to ensure your pumpkin roll turns out perfect every time:
Pumpkin Roll Tips for Success
Use Fresh Spices: Pumpkin flavor shines when paired with fresh, fragrant spices like cinnamon, nutmeg, ginger, and cloves. If your spices have been sitting in the pantry for a while, consider restocking them to enhance the flavor of your cake.
Prepare Your Pan Properly: Greasing your jelly roll pan and lining it with parchment paper is essential for easy removal of the cake. The last thing you want is for your cake to stick when you’re ready to roll.
Roll the Cake While Warm: One of the most important steps is rolling the cake while it’s still warm. Rolling it in a towel dusted with powdered sugar prevents it from sticking and cracking. Once cooled, it will retain its shape when you unroll it to add the filling.
Don’t Overbake: Overbaking the cake will result in dryness and cracks when rolling. Keep an eye on it and bake just until it’s set and springy to the touch.
Chill the Cake Before Slicing: After you’ve assembled the roll, refrigerate it for at least an hour. This helps the flavors meld and the cream cheese filling to firm up, making slicing easier and cleaner.
The Best Pumpkin Roll Recipe
Here’s a tried-and-true recipe that will guide you through making the perfect pumpkin roll with a smooth, rich cream cheese filling.
Ingredients:
For the Pumpkin Cake:
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- ⅔ cup pumpkin puree (not pumpkin pie filling)
- 1 tsp pure vanilla extract
- Powdered sugar (for dusting the towel)
For the Cream Cheese Filling:
- 8 oz cream cheese (softened)
- 1 cup powdered sugar (sifted)
- 6 tbsp unsalted butter (softened)
- 1 tsp pure vanilla extract
Instructions:
Prepare the Pan: Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line it with parchment paper, and lightly grease the parchment. This will make it easy to remove the cake once baked.
Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
In a separate large bowl, beat the eggs and granulated sugar until thick and pale (about 2 minutes). Add the pumpkin puree and vanilla extract, mixing until combined. Gradually stir the dry ingredients into the wet mixture until just blended.
Bake the Cake: Spread the batter evenly into the prepared pan, smoothing the top. Bake for 13-15 minutes or until the cake is set and springs back when gently touched.
Roll the Cake: While the cake is baking, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar. Once the cake is done, immediately turn it out onto the towel. Carefully peel off the parchment paper. Starting at one of the short ends, gently roll the cake up with the towel (the towel will be inside the roll). Let the cake cool completely, about 1 hour.
Make the Filling: While the cake cools, beat together the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
Assemble the Roll: Once the cake has cooled, gently unroll it and remove the towel. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Carefully roll the cake back up (without the towel this time!), and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour before serving.
Serve: Dust the top of the pumpkin roll with powdered sugar before slicing. For clean, neat slices, use a serrated knife.
Pumpkin Roll Variations
Want to switch things up? Here are a few ideas to customize your pumpkin roll:
- Add nuts: Mix in finely chopped pecans or walnuts into the filling for extra texture and flavor.
- Spiced cream cheese: Add a pinch of cinnamon or nutmeg to the cream cheese filling for an extra layer of fall flavor.
- Chocolate drizzle: Melt dark chocolate and drizzle it over the pumpkin roll before serving for a rich, indulgent touch.
Storing Your Pumpkin Roll
Pumpkin rolls can be made in advance, making them perfect for holiday planning. Store your pumpkin roll in the refrigerator, tightly wrapped, for up to 3 days. You can also freeze it—just wrap it in plastic wrap and foil before freezing. To serve, thaw it in the fridge overnight.
Final Thoughts
A pumpkin roll is a show-stopping fall dessert that’s surprisingly simple to make with a little care and the right technique. The combination of tender, spiced pumpkin cake and creamy filling is the essence of autumn in every bite. Whether you’re baking it for a holiday gathering or just because the fall season has you craving something cozy, this pumpkin roll will quickly become a favorite tradition in your kitchen.
Happy baking and enjoy the flavors of fall! 🎃