Name: Easy Pumpkin Roll Cake
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 3 large eggs; 1 cup granulated sugar; 2/3 cup canned pumpkin puree; 1 teaspoon vanilla extract; 8 oz cream cheese, softened; 1 cup powdered sugar, sifted; 6 tablespoons unsalted butter, softened; 1 teaspoon vanilla extract (for filling); Powdered sugar, for dusting; Parchment paper

A soft and spiced pumpkin sponge cake rolled around a silky-smooth cream cheese filling—this classic fall dessert is as impressive as it is irresistible. I love making this during the cozy months when pumpkin flavor is everywhere, and it always steals the show at holiday gatherings. Despite its bakery-style appearance, it’s surprisingly simple to prepare.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin puree

1 teaspoon vanilla extract

For the Filling:

8 oz cream cheese, softened

1 cup powdered sugar, sifted

6 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

Additional:

Powdered sugar for dusting

Parchment paper

Directions

I preheat the oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper, lightly greasing it.

In a small bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

In a larger bowl, I beat the eggs and sugar until they’re thick and light, then stir in the pumpkin puree and vanilla extract.

I gradually add the dry ingredients to the wet mixture until everything is fully incorporated.

I spread the batter evenly in the prepared pan and bake for 13–15 minutes, or until the top springs back when lightly touched.

While the cake bakes, I prepare a clean kitchen towel by dusting it generously with powdered sugar.

As soon as the cake is done, I loosen the edges and carefully invert it onto the towel. I peel off the parchment paper, then gently roll up the cake from the short end, towel and all, and let it cool completely.

For the filling, I beat together the cream cheese, butter, powdered sugar, and vanilla until the mixture is smooth and fluffy.

Once the cake is cool, I unroll it, spread the filling evenly, and re-roll it (this time without the towel).

I wrap the roll tightly in plastic wrap and chill it for at least 1 hour. Just before serving, I dust it with powdered sugar and slice.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 1 hour 35 minutes (includes cooling and chilling)

Servings: 10 slices

Calories: 320 kcal per slice

Variations

I sometimes add chopped pecans or walnuts to the batter for a bit of crunch.

To make it gluten-free, I use a 1:1 gluten-free flour blend with great results.

For a twist on the filling, I mix in a little maple syrup or pumpkin spice.

If I’m short on time, I’ll use pre-made cream cheese frosting and whip it lightly before spreading.

Storage/Reheating

I store the pumpkin roll in the refrigerator, tightly wrapped in plastic wrap or an airtight container. It keeps well for up to 5 days. For longer storage, I freeze it whole or in slices—just wrap it well and place in a freezer-safe bag or container. When ready to serve, I let it thaw in the refrigerator overnight. I don’t reheat this dessert since it’s best served chilled or at room temperature.

FAQs

How do I prevent the pumpkin roll from cracking?

I make sure to roll the cake while it’s still warm right out of the oven. This helps set the shape and prevents cracks when I re-roll it with the filling.

Can I make this pumpkin roll ahead of time?

Yes, I often make it a day or two in advance. It actually tastes better once it’s had time to chill and the flavors have melded together.

What kind of pumpkin puree should I use?

I always use canned 100% pumpkin puree, not pumpkin pie filling. The latter has added sugars and spices that throw off the balance of the recipe.

Can I use a different filling?

Yes, sometimes I swap the cream cheese filling for whipped cream or a mascarpone-based filling for a lighter texture.

Do I need a jelly roll pan?

A jelly roll pan (15×10-inch) is ideal because it allows the cake to bake into a thin, flexible layer. If I use a larger pan, the cake may be too thin and fragile to roll.

Conclusion

This easy pumpkin roll cake has become one of my go-to fall desserts. It’s festive, flavorful, and far easier than it looks. Whether I’m hosting a dinner party or just want something cozy with a cup of tea, this recipe always delivers. Once I mastered the rolling technique, it became a fall tradition I look forward to every year.

Recipe: