Perfect Pumpkin Cake Roll Recipe: Moist, Spiced, and Creamy
A Cozy Introduction from My Kitchen
There’s something magical about the smell of cinnamon and pumpkin swirling together in the oven. Every time I bake my Pumpkin Cake Roll, it feels like autumn officially begins in my home. The air turns a little crisper, my playlist gets slower, and that sweet-spicy aroma wraps the house like a warm hug. 🧡
I’ll be honest — the first time I saw a Pumpkin Cake Roll, I thought it was way out of my league. Rolling a cake? Without it breaking? It looked like baking wizardry! But when I finally gave it a shot one quiet Sunday, I realized it’s far easier than it looks — and unbelievably satisfying. The soft pumpkin sponge, filled with a creamy, tangy layer of frosting, is one of those combinations that just works every single time.
The texture is dreamy — moist and tender, not too sweet, with just the right amount of spice. It’s the kind of dessert that makes people think you’ve spent all day in the kitchen, when really, you’ve just followed a few simple steps. What I love most is how it brings people together. Whether it’s Thanksgiving dinner, an afternoon coffee break, or a family get-together, this dessert always disappears first.
I still remember the first time I shared it at a friendsgiving — someone asked, “Did you really make this?” I laughed and nodded, secretly proud. That moment made this recipe a little tradition in my kitchen. And once you try it, I think it’ll become one in yours too.
Why You’ll Fall in Love with This Pumpkin Cake Roll
There are desserts you eat and forget, and then there are desserts you think about days later — this Pumpkin Cake Roll belongs to the second category. It’s that perfect balance between indulgent and cozy.
What makes it so special? First, the texture. Thanks to the pumpkin purée and eggs, the sponge stays incredibly moist and soft, even after chilling. It practically melts in your mouth. Then there’s the filling — a silky cream cheese frosting that’s sweet but not overpowering. Together, they create this dance of flavors: spiced cake, cool cream, and the faint warmth of cinnamon and nutmeg.
It’s also deceptively easy. You don’t need fancy tools or professional skills. Once you know the trick (rolling it while warm), the process is actually fun. And when you slice that first perfect spiral — the swirl of orange cake and white filling — it’s such a satisfying sight.
At my house, it’s become one of those recipes I make “just because.” A small comfort when I need it, or an instant crowd-pleaser when friends drop by unexpectedly. I even wrap slices individually to freeze — they thaw perfectly for a surprise treat later.
Bottom line: this isn’t just a fall dessert. It’s the dessert that reminds you how comforting home baking can be.
What You’ll Need in Your Pantry
Every time I make this recipe, I love how simple the ingredient list is. Nothing fancy, nothing complicated — just pantry staples that transform into something special.
For the Pumpkin Cake Roll:
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- Salt
- Eggs, at room temperature
- Vanilla extract
- 100% pure pumpkin purée — not pumpkin pie filling (it’s too sweet!)
For the Cream Cheese Filling:
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- A splash of vanilla extract
One small tip I’ve learned over time: don’t rush the softening process. Let the butter and cream cheese come to room temperature naturally — it makes the filling silky and lump-free. Also, when buying pumpkin purée, check the label: it should be just “pumpkin.” No added sugar, no extras.
Another personal trick: I always keep a little extra powdered sugar nearby for dusting the towel before rolling. It prevents sticking and gives the roll that pretty, snowy look once it’s sliced.
Step-by-Step: How I Make My Perfect Pumpkin Cake Roll 🎃
I’ll walk you through exactly how I make it — it’s truly easier than it seems!
1. Prep the Pan Preheat your oven to 375°F (190°C). Line a jelly roll pan (10×15 inch) with parchment paper. Lightly grease it — you’ll thank yourself later.
2. Mix the Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. This keeps the batter airy and avoids clumps.
3. Mix the Wet Ingredients In a larger bowl, beat the eggs and sugar until the mixture is light and pale. Then add the pumpkin purée and vanilla extract. Stir until smooth.
4. Combine Both Mixtures Pour the dry ingredients into the wet ones and gently fold everything together. Don’t overmix — just blend until you don’t see dry spots.
5. Bake the Cake Spread the batter evenly into your pan. Bake for 13 to 15 minutes, or until the top springs back when touched lightly. Don’t overbake — that’s key to keeping it moist!
6. The Rolling Secret Here’s the fun part. While the cake is still warm, place a clean kitchen towel on the counter and dust it with powdered sugar. Flip the cake onto the towel, peel off the parchment paper, and roll it up gently (starting from the short end). Let it cool completely like this.
7. Make the Filling Beat together the cream cheese and butter until creamy. Add powdered sugar and vanilla, then beat until fluffy.
8. Fill & Chill Once the cake is fully cooled, unroll it slowly, spread the filling evenly, and roll it up again. Wrap in plastic and chill for at least an hour before slicing.
And voilà — that’s it! A beautiful, spiraled Pumpkin Cake Roll that tastes like a cozy fall afternoon.
(Quick tip: If your kitchen towel leaves fibers, use parchment paper instead. It works just as well.)
Mistakes I’ve Learned to Avoid Over Time
Even after years of baking, I still make little adjustments. Here are the lessons that saved me from kitchen disasters:
- Don’t overmix the batter. It toughens the cake and makes it harder to roll. Mix only until combined.
- Roll it while it’s warm. This single step prevents cracking later. If it cools too much, it’ll break.
- Use parchment paper. Trust me, nothing ruins the mood faster than a cake that sticks to the pan.
- Watch the baking time closely. Even one or two extra minutes can dry it out.
Another small secret: if a tiny crack appears — don’t panic! Just dust it with powdered sugar or drizzle a little cream cheese frosting over it. Imperfection adds charm.
Fun Twists & Substitutions You Can Try
One of the best parts of baking at home is experimenting. Here are some of my favorite variations:
- Gluten-Free Version: Swap the all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-Free Option: Use vegan butter and dairy-free cream cheese — the result is surprisingly close to the original.
- Flavor Play: Add a teaspoon of maple syrup or orange zest to the filling for a unique twist.
- Chocolate Lovers’ Edition: Sprinkle mini chocolate chips into the batter before baking. You’ll thank me later. 🍫
These little changes keep the recipe exciting. I sometimes make mini rolls instead of one big one — they’re perfect for gifting or tea-time treats.
Questions I Get All the Time About Pumpkin Cake Roll
I’ve shared this recipe so many times that friends and readers always have the same questions — so here’s everything you need to know:
Can I make this Pumpkin Cake Roll ahead of time? Yes! In fact, it tastes even better after resting overnight in the fridge. The flavors blend beautifully, and the texture firms up just enough.
Why did my roll crack? Ah, the classic mistake! Always roll it up while it’s still warm. The steam helps it stay flexible. If it cracks a little, don’t worry — frosting and powdered sugar hide everything. 😉
Can I use margarine instead of butter? Technically yes, but personally, I find butter adds richness that margarine can’t match. If possible, stick with real butter — it’s worth it.
How should I serve it? Chilled slices are the best. They hold their shape and the cream filling stays firm and luscious.
How do I store leftovers? Keep them in an airtight container in the fridge for up to three days. If you want to make it last longer, freeze individual slices wrapped in plastic and thaw in the fridge overnight.
Can I freeze the whole roll? Absolutely! Wrap it tightly in plastic and foil, then freeze. It’ll stay perfect for up to three months. When ready to serve, let it thaw in the fridge and dust with fresh sugar before slicing.
A Few Final Thoughts from My Heart
Every time I bake this Pumpkin Cake Roll, I’m reminded that baking doesn’t have to be complicated to be special. It’s about small rituals — mixing, rolling, laughing at the little cracks — and that quiet joy of sharing something homemade.
If you’ve never made a rolled cake before, this is the one to start with. It’s simple, forgiving, and deeply satisfying. Once you taste that first creamy, spiced bite, you’ll understand why I can’t stop making it.
Try it once, then make it your own. Add walnuts, drizzle caramel, or top it with whipped cream — whatever makes it you.
Wrapping It Up
Thanks for spending this moment in my kitchen. I hope this little handwritten guide inspires you to roll up your sleeves (pun intended) and try the Pumpkin Cake Roll yourself.
If you do, send a picture, tag me, or just tell me how it went — I love hearing your stories. Until then, keep your oven warm, your coffee strong, and your heart full of cinnamon.
Happy baking, friend. 💛
Related Recipes to Complement Your Pumpkin Cake Roll
Delicious Chantilly Cake Recipe
A light and elegant cake with whipped cream and berries — perfect for special occasions or sweet cravings.
Easy Peach Cobbler with Cake Mix Recipe
A comforting, fruity dessert with a shortcut cake topping that pairs beautifully with fall flavors.
Easy Mini Chocolate Chip Muffins Recipe
Bite-sized treats packed with gooey chocolate and perfect for sharing alongside your favorite fall bakes.
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Pumpkin Cake Roll Recipe
Course: DessertCuisine: AmericanDifficulty: Easy10
servings25
minutes15
minutes350
kcalIngredients
- For the Cake
¾ cup all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
2 tsp pumpkin pie spice (or cinnamon, nutmeg, cloves)
¼ tsp salt
3 large eggs (room temperature)
⅔ cup pure pumpkin purée (not pumpkin pie filling)
1 tsp vanilla extract
- For the Filling
8 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
½ tsp vanilla extract
Directions
- Preheat oven to 375°F (190°C). Line and grease a 10×15-inch jelly roll pan.
- Mix dry ingredients in one bowl: flour, baking powder, baking soda, spices, salt.
- Beat eggs and sugar until light. Add pumpkin and vanilla; mix well.
- Combine wet and dry mixtures; fold gently until smooth.
- Spread batter evenly in the pan and bake 13–15 minutes, until springy.
- Roll the cake: Turn warm cake onto a towel dusted with powdered sugar. Roll up with the towel and let cool.
- Make filling: Beat cream cheese and butter until creamy. Add powdered sugar and vanilla; mix until fluffy.
- Assemble: Unroll cake, spread filling, roll again. Wrap in plastic and chill 1 hour.
Pumpkin Cake Roll
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a jelly roll pan (10x15 inch) with parchment paper and lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate larger bowl, beat the eggs and granulated sugar until light and pale. Then add the pumpkin purée and vanilla extract. Stir until smooth.
- Pour the dry ingredients into the wet ingredients and gently fold everything together until just combined.
- Spread the batter evenly into the prepared pan and bake for 13 to 15 minutes, or until the top springs back when touched lightly.
- While the cake is still warm, dust a clean kitchen towel with powdered sugar. Flip the cake onto the towel, peel off the parchment paper, and roll it up gently starting from the short end. Let it cool completely.
- To make the filling, beat together the cream cheese and butter until creamy. Add the powdered sugar and vanilla and beat until fluffy.
- Once the cake is fully cooled, unroll it gently, spread the cream cheese filling evenly, and roll it up again. Wrap in plastic wrap and chill for at least an hour before slicing.
