Are you ready for one of the most RIDIC-ULICIOUS fall desserts ever? 🎃
Hello, friends! This pumpkin roll brings together two of my favorite fall flavors: warmly spiced pumpkin cake and a creamy, tangy cream cheese filling. Add a light dusting of powdered sugar, and you have a dessert that looks right at home on the Thanksgiving table—or beside a cup of coffee on a chilly afternoon.
I roll mine in a clean kitchen towel dusted with powdered sugar. The towel helps me guide the warm cake into a snug roll while it cools. And although those pretty swirls might look a little fussy, we’ll take it one step at a time. The biggest thing to remember is to roll the cake while it’s hot, then let it cool completely before adding the filling.”
This pumpkin roll is the recipe I make every single year — and honestly, it never lasts long. It’s soft, warmly spiced, and filled with that dreamy cream cheese filling that makes everyone sneak “just one more slice.”
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If you love pumpkin and cream cheese together, try my pumpkin cookies with cream cheese frosting too. Or, for another fall treat to share, take a look at my pumpkin whoopie pies.
Grab your mixing bowls, and let’s mix it up!
It’s perfect for:
- Thanksgiving dessert tables
- Christmas cookie trays
- Fall potlucks
- Or simply a cozy afternoon with coffee
And the best part? It’s a fantastic make-ahead dessert, which makes hosting so much easier.
Table of contents
- Why This Pumpkin Roll Works Every Time
- Tips for a Beautiful Pumpkin Roll (No Cracks!)
- How to Make This Easy Pumpkin Roll
Why This Pumpkin Roll Works Every Time
This pumpkin roll recipe has:
- The perfect balance of pumpkin flavor
- Warm hints of cinnamon and pumpkin pie spice
- A soft, flexible sponge cake
- A rich, smooth cream cheese filling
And when you follow my rolling tips below, it slices beautifully every time.
Tips for a Beautiful Pumpkin Roll (No Cracks!)
Let’s talk about the most important part — rolling it without cracking.
1. Roll It Immediately
As soon as the cake comes out of the oven, it needs to be rolled while it’s hot. This step trains the cake into shape.
2. Let It Cool Completely Before Filling
After rolling it up plain, let it cool fully. If you rush this step, the filling will melt.
3. Roll It Tightly
Once the cream cheese filling is spread, roll it back up as tightly as possible. This gives you those gorgeous spiral slices.
For the Cake
- ¾ cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 Tbsp pumpkin pie spice
- ½ teaspoon salt
- 3 large eggs
- 1 cup white granulated sugar
- ⅔ cup Libby’s 100% Pure Pumpkin or plain canned pumpkin puree
- Powdered sugar
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
How to Make This Easy Pumpkin Roll
Step 1: Prep the Pan
Preheat oven to 350°F (175°C).
Line a 15 x 10-inch jelly roll pan with parchment paper and lightly grease.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- ¾ cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp pumpkin pie spice
- ½ tsp salt
Step 3: Mix the Wet Ingredients
In a large bowl, beat:
- 3 eggs
- 1 cup sugar
Beat until thick and slightly fluffy. Then add:
- ⅔ cup pumpkin
Mix until combined.
Step 4: Combine
Gently stir the dry ingredients into the pumpkin mixture until just combined. Do not overmix.
Step 5: Bake
Spread batter evenly into the prepared pan.
Bake for 11–13 minutes, or until the top springs back when lightly touched.
Step 6: Roll While Hot
While baking, sprinkle powdered sugar over a clean, thin kitchen towel
Immediately turn the hot cake onto the sugared towel. Carefully peel off the pan parchment.
Roll the cake up tightly in the sugared towel (it will be hot). Let cool completely.
Step 7: Make the Filling
Beat together:
- 8 oz cream cheese
- 6 tbsp butter
- 1 tsp vanilla
- 1 cup powdered sugar
Beat until smooth and creamy.
Step 8: Fill and Roll Again
Carefully unroll the cooled cake.
Spread filling evenly over the surface.
Roll it back up tightly (without towel this time).
Refrigerate for at least 1 hour.
Step 9: Finish and Serve
Just before serving, dust with powdered sugar.
Slice into beautiful spirals and watch everyone smile.
Make Ahead + Storage
- Store wrapped tightly in refrigerator up to 3 days.
- Freeze whole or sliced (wrapped well) up to 2 months.
- Thaw overnight in refrigerator before serving.
FAQ
Why did my pumpkin roll crack?
Most cracks happen when:
- It wasn’t rolled while hot
- It was overbaked
- It wasn’t rolled tightly enough
Can I make this pumpkin roll ahead?
Yes! In fact, it’s better after chilling. It slices cleaner and tastes even better the next day.
Can I freeze pumpkin roll?
Absolutely. Wrap tightly in plastic wrap and then foil. Freeze up to 2 months.
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Easy Pumpkin Roll Recipe
Ingredients
- 3/4 cup all – purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 Tbsp pumpkin pie spice
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup Libby's 100% pure pumpkin
- 1/4 cup powdered sugar for sprinkling on parchment paper and then on top of finished pumpkin roll.
For The Cream Cheese Filling
- 1 8 oz cream cheese softened
- 6 Tbsp butter softened
- 1 cup powdered sugar sifted
- 1 tsp vanilla
Instructions
- Prepare: Preheat the oven to 350°F. Lightly grease a 15 × 10-inch jelly roll pan. Line it with parchment paper and lightly grease the paper. Dust a thin kitchen towel evenly with approximately ¼ cup powdered sugar.
- Mix the dry ingredients: Whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl.
- Beat the wet ingredients: Beat the eggs and granulated sugar until thick, pale, and fluffy, about 3–5 minutes. Mix in the pumpkin.
- Finish the batter: Gently fold in the flour mixture just until combined. Spread the batter evenly in the prepared pan.
- Bake: Bake for 11–15 minutes, checking at 11 minutes, until the cake springs back when lightly touched.
- Roll while hot: Loosen the cake’s edges, then carefully invert it onto the sugared towel. Peel off the baking parchment. Starting at a short end, gently roll the cake with the fresh parchment inside. Cool completely, seam-side down, on a wire rack, about 45–60 minutes.
- Make the filling: Beat the cream cheese and butter until smooth. Mix in the vanilla and powdered sugar until creamy.
- Fill: Gently unroll the completely cooled cake without forcing the inner curl flat. Spread with filling, leaving a ½-inch border. Reroll while peeling away the towel do not leave towel inside the filled roll.
- Chill and serve: Wrap in plastic wrap and refrigerate for at least 1 hour. Dust with powdered sugar just before serving. Cut into 12 slices, wiping the knife between cuts.