Pumpkin Roll Recipe

If you love pumpkin desserts but haven’t tried a pumpkin roll yet, prepare to meet your new favorite fall baking obsession. This pumpkin cream cheese roll is like a cozy autumn sweater, but edible, and way more delicious. Perfect for Thanksgiving desserts or just because it’s Tuesday and you deserve something sweet.

Why You’ll Love This Pumpkin Roll Cake

• Soft, spiced pumpkin cake rolled with creamy filling
• Easier than it looks (no fancy skills required!)
• Freezer-friendly, because pumpkin rolls should be enjoyed year-round

Prep Time

30 minutes (plus cooling/chilling)

Servings

10 slices

Nutrition (per slice)

Calories: 250 | Fat: 9g | Carbs: 39g | Protein: 4g

Ingredients

For the Pumpkin Cake

• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup pumpkin puree (not pie filling)
• ¾ cup all-purpose flour
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp salt

For the Cream Cheese Filling

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tbsp butter, softened
• ½ tsp vanilla extract

How to Make a Pumpkin Roll

Step 1 – Prep the Pan

Preheat oven to 375°F. Grease a 15×10-inch jelly roll pan, line with parchment, and grease the parchment too. (This prevents a pumpkin tragedy.)

Step 2 – Make the Batter

Beat eggs and sugar until fluffy. Mix in pumpkin puree. In another bowl, whisk dry ingredients, then fold into the wet mix.

Step 3 – Bake

Spread batter evenly in the pan. Bake 13-15 minutes until the cake springs back when touched.

Step 4 – Roll It Up

Flip the warm cake onto a towel dusted with powdered sugar. Peel off parchment, then roll cake + towel together from the short end. Cool completely.

Step 5 – Add Filling

Beat cream cheese, powdered sugar, butter, and vanilla until smooth. Unroll cake, spread filling, then re-roll (sans towel). Chill 1 hour before slicing.

Pro Tip

If your first attempt cracks, just pile on extra filling and call it “rustic.” Nobody complains about extra cream cheese!

Can You Freeze Pumpkin Rolls?

Yes! Wrap the unfrosted pumpkin cake roll tightly in plastic, then foil. Freeze up to 3 months. Thaw in the fridge before adding filling.

Final Thought

This easy pumpkin roll recipe is a must-try for fall baking. Whether you need showstopping Thanksgiving desserts or just a sweet pumpkin treat, this pumpkin roll cake delivers every time.