Name: 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 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1 tsp pumpkin pie spice; 3 large eggs; 1 cup granulated sugar; 2/3 cup canned pumpkin purée (not pumpkin pie filling); 1 tsp vanilla extract; 8 oz cream cheese, softened; 1 cup powdered sugar; 6 tbsp unsalted butter, softened; 1 tsp vanilla extract; Powdered sugar (for dusting)

Soft, spiced pumpkin cake rolled around a rich and creamy filling—this pumpkin roll cake is a show-stopping dessert that’s as beautiful as it is delicious. It’s the kind of treat I love to serve at fall gatherings, where cozy flavors and sweet indulgence take center stage.

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 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1 tsp pumpkin pie spice

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin purée (not pumpkin pie filling)

1 tsp vanilla extract

For the Filling:

8 oz cream cheese, softened

1 cup powdered sugar

6 tbsp unsalted butter, softened

1 tsp vanilla extract

For Dusting:

Powdered sugar

Directions

I start by preheating the oven to 375°F (190°C) and lining a 15×10-inch jelly roll pan with parchment paper, giving it a light greasing.

In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.

In a larger bowl, I beat the eggs and sugar until thick and pale, then mix in the pumpkin purée and vanilla extract.

I gently fold in the dry ingredients until everything is just combined.

I spread the batter evenly in the prepared pan and bake for 12–15 minutes, just until the cake springs back when lightly touched.

While it bakes, I prepare a clean kitchen towel dusted generously with powdered sugar.

Once the cake is out of the oven, I immediately invert it onto the towel, peel off the parchment, and roll it up from the short side, towel included. Then I let it cool completely.

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

When the cake has cooled, I carefully unroll it, spread the filling evenly, and roll it back up (this time without the towel).

I wrap the roll in plastic wrap and chill it for at least 1 hour. Before serving, I like to dust it with powdered sugar for a festive touch.

Servings and timing

Servings: 10

Prep Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 1 hour 35 minutes (includes chilling)

Calories: Approximately 320 kcal per serving

Variations

I sometimes add finely chopped pecans or walnuts to the batter for a nutty crunch.

If I want a lighter filling, I reduce the butter or use whipped cream cheese.

A maple extract twist in the filling gives it a deep, autumnal flavor.

For a gluten-free version, I use a 1:1 gluten-free flour blend.

A dusting of cinnamon-sugar instead of plain powdered sugar gives a little extra spice to the finish.

Storage/Reheating

I keep the pumpkin roll tightly wrapped in plastic wrap or in an airtight container in the fridge for up to 5 days. To freeze, I wrap it tightly in plastic and then in foil, and it holds up well for up to 2 months. I always thaw it in the refrigerator overnight before serving. I don’t reheat it since it’s best enjoyed chilled or at room temperature.

FAQs

How do I prevent the cake from cracking when I roll it?

I make sure to roll the cake while it’s still warm. This helps it shape without breaking. Cooling it in the rolled position helps it “remember” the shape.

Can I make this ahead of time?

Yes, I often make this the day before serving. It actually tastes better after chilling for a few hours or overnight.

What’s the best way to spread the filling evenly?

I use an offset spatula and leave a small border around the edges to prevent it from oozing out when I re-roll it.

Can I use homemade pumpkin purée?

Absolutely—I just make sure it’s thick and not watery, or it could affect the cake’s texture.

Is it okay to skip the powdered sugar on the towel?

It’s better not to skip it. The sugar keeps the cake from sticking to the towel as it cools.

Conclusion

This pumpkin roll cake is one of my favorite fall desserts. It’s simple, impressive, and bursting with cozy seasonal flavors. Whether I’m bringing it to a potluck or enjoying a quiet slice with coffee, it’s always a comforting, crowd-pleasing treat.

Recipe: