Name: Pumpkin Roll Cake Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: 3 large eggs; 1 cup granulated sugar; 3/4 cup all-purpose flour; 2/3 cup pumpkin puree, not pumpkin pie filling; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; powdered sugar for dusting; 8 ounces cream cheese, softened; 2 tablespoons butter, softened; 1 cup powdered sugar; 1 teaspoon pure vanilla extract

Jump to Recipe· 4.9 from 14 reviews

If you’re craving a dessert that’s as impressive to look at as it is to eat, Pumpkin Roll Cake is the showstopper you need in your baking repertoire. This tender, warmly spiced cake swirled around a creamy, tangy filling is a fall classic, but it’s simply too delightful to limit to just one season. With only a handful of pantry staples and a little bit of care, you can whip up a bakery-worthy treat at home. Whether you’re baking for a family gathering or just treating yourself, this Pumpkin Roll Cake will instantly lift your spirits and wow anyone lucky enough to snag a slice.

Ingredients You’ll Need

You might be surprised by how basic the ingredients list is for this decadent beauty! Each component plays a special role in the flavor and structure of your Pumpkin Roll Cake, creating that perfect balance of spice, sweetness, and creaminess.

Large eggs: Eggs provide the structure and help the cake stay moist and flexible for rolling.
Granulated sugar: This gives the cake its subtle sweetness and golden color.
All-purpose flour: Flour is the base that keeps the cake light but sturdy enough to roll.
Pumpkin puree (not pumpkin pie filling): This is the superstar ingredient, giving the cake its rich flavor and gorgeous color.
Baking soda: Essential for helping the cake rise and keeping the texture fluffy.
Ground cinnamon: The classic spice that defines the warm, cozy flavor of the season.
Ground nutmeg: Adds depth and a hint of nuttiness that rounds out the spice blend.
Ground ginger: Offers a subtle zing that makes the pumpkin flavor pop.
Powdered sugar (for dusting): Makes rolling and finishing the cake effortless, while adding a delicate sweetness.
Cream cheese (softened): The foundation of the luscious filling that contrasts perfectly with the spiced cake.
Butter (softened): Adds richness and helps the filling become extra smooth and spreadable.
Powdered sugar (for filling): Sweetens and thickens the luscious cream cheese center.
Pure vanilla extract: Enhances all the flavors in the filling with a dreamy, fragrant note.

How to Make Pumpkin Roll Cake

Step 1: Prep Your Tools and Oven

Start by preheating your oven to 375°F. Line a 15″x10″ jelly roll pan with parchment paper, making sure the paper fits snugly into the corners for easy cake release. Having everything ready before you begin mixing makes the process smooth and stress-free!

Step 2: Mix the Pumpkin Roll Cake Batter

In a medium bowl, whisk together the eggs, sugar, flour, pumpkin puree, baking soda, cinnamon, nutmeg, and ginger. Watch as the batter comes together into a beautifully fragrant, golden mixture without a lump in sight! Whisking until smooth ensures a tender, even cake that rolls easily later on.

Step 3: Bake the Cake

Pour the batter into your prepared pan, gently spreading it out to the edges so it bakes evenly. Pop it in the oven for about 10 to 15 minutes, or until the top springs back lightly when touched. This quick bake keeps the cake moist and pliable—the secret to a perfect roll!

Step 4: Roll Up the Cake While Warm

Once the cake comes out of the oven, generously sprinkle the surface with powdered sugar. Place a clean tea towel over the cake, then set a cooling rack (or another baking sheet) on top. Holding everything in place, flip the pan so the cake is upside down on the towel. Peel away the parchment paper. While the cake is still warm, fold the short edge of the towel over and roll the cake up gently—tea towel inside. Let it cool completely rolled up, about 1 to 1 1/2 hours, to lock in that shape.

Step 5: Whip Up the Creamy Filling

While the cake cools, make your filling: Beat the softened cream cheese until it’s fluffy, then blend in the butter, powdered sugar, and vanilla until totally smooth. This dreamy filling is the stuff dessert dreams are made of!

Step 6: Fill and Re-Roll

Carefully unroll the cooled cake and peel away the towel. Spread the filling all over the cake in an even layer, reaching right to the edges for every bite to be filled with creamy goodness. Gently reroll the cake (without the towel this time!) into a tidy log, then wrap tightly in plastic wrap. Chill in the fridge for about an hour to set the swirl and let the flavors meld.

How to Serve Pumpkin Roll Cake

Garnishes

Dust the finished Pumpkin Roll Cake generously with powdered sugar for a touch of elegance. For extra flair, you can add thinly sliced candied orange peel, a light sprinkle of cinnamon, or even a few edible flowers right before serving. These little touches make each slice look as special as it tastes.

Side Dishes

A slice of Pumpkin Roll Cake pairs beautifully with a hot cup of spiced tea or rich coffee. If you want to dress up your dessert plate, try serving with a scoop of vanilla ice cream or a dollop of fresh whipped cream. The smooth, creamy textures play so well with the cake’s gentle spices.

Creative Ways to Present

Turn your Pumpkin Roll Cake into a true centerpiece by slicing it into perfect spirals and arranging them on a platter, or display the whole roll dusted with sugar on a rustic wooden board. Experiment with setting out small bowls of chopped nuts or caramel sauce for guests to drizzle and garnish as they please!

Make Ahead and Storage

Storing Leftovers

Wrap the Pumpkin Roll Cake snugly in plastic wrap or airtight container and store it in the refrigerator. It stays fresh for up to five days, keeping the cake moist and the filling creamy without drying out or absorbing fridge odors.

Freezing

This cake freezes beautifully! Wrap it well in plastic wrap and foil before placing in the freezer. When you’re ready for a sweet treat, thaw in the refrigerator overnight, and you’ll be amazed at how perfectly it holds its texture and flavor.

Reheating

No need to reheat the Pumpkin Roll Cake—it’s best served chilled or at cool room temperature. But if you want to take the chill off, let slices sit at room temperature for about 15 minutes before serving.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Just roast and mash your pumpkin until smooth, then drain any excess liquid to match the consistency of canned puree for a flawless Pumpkin Roll Cake.

What if I don’t have a jelly roll pan?

You can use a similarly sized rimmed baking sheet. Just keep an eye on the thickness—if your cake is slightly thinner or thicker, adjust the bake time as needed for best results.

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

Rolling the cake while it’s still hot and flexible is the key! Dusting with enough powdered sugar and using a clean towel helps prevent sticking and keeps the surface moist, so your Pumpkin Roll Cake rolls up beautifully.

Can I make this cake ahead for a party?

Yes, in fact, the flavors get even better after a night in the fridge! Just wrap tightly and dust with fresh powdered sugar before serving so it looks irresistible.

Is there a dairy-free version of the filling?

You can substitute dairy-free cream cheese and plant-based butter for the filling with great results. Just watch the consistency and adjust the powdered sugar to ensure it’s thick and smooth.

Final Thoughts

This Pumpkin Roll Cake is the kind of recipe you’ll want to share—with friends, family, and anyone who loves classic, homey desserts with a touch of flair. If you’ve never tackled a roll cake before, now’s your moment! You’ll be amazed at how simple, festive, and downright delicious it is. Give it a try, and prepare for a round of applause and lots of empty plates.