Every fall, when the air turns crisp and the leaves begin to scatter across the porch, I find myself craving this pumpkin roll cake. It’s one of those timeless desserts that instantly fills the house with the warm aroma of cinnamon, nutmeg, and pumpkin spice. Soft, spiced pumpkin sponge cake wrapped around a silky cream cheese filling—it’s everything cozy about autumn in one irresistible bite. I’ve been making this cake for years, and it never fails to bring that comforting sense of the season to the table.
The first time I made it, I was intimidated by the rolling process, but after a few tries, I realized it’s much easier than it looks. The secret is in rolling the cake while it’s still warm, then unrolling and spreading the creamy filling once it cools. My family looks forward to it every Thanksgiving, but honestly, it’s just as welcome on an ordinary weekend. It’s the kind of dessert that always draws a crowd—simple, beautiful, and packed with flavor.
Why You’ll Love This Recipe
This pumpkin roll cake is a holiday classic that’s surprisingly easy to make at home. The sponge is light, moist, and infused with pumpkin spice, while the filling is sweet, tangy, and creamy. You don’t need fancy equipment or advanced skills—just a bit of patience and a gentle hand when rolling.
It’s also a make-ahead dream. The cake tastes even better after chilling overnight, which makes it perfect for holidays, potlucks, or dinner parties. Plus, it’s lighter than a traditional frosted cake but just as satisfying. Each slice looks like a bakery creation yet feels cozy and homemade.
What You’ll Need
For the Pumpkin Cake
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 3 large eggs
- ⅔ cup canned pumpkin puree (not pie filling)
- 1 teaspoon vanilla extract
For the Filling
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
For Dusting and Rolling
- ¼ cup powdered sugar (for the towel and dusting)
Pro Tips
- Roll the cake while it’s warm to prevent cracking later.
- Use parchment paper to make rolling and unrolling easier.
- Don’t overbake—check at 12 minutes; the sponge should spring back when touched.
- Chill before slicing for clean, beautiful spirals.
- Dust with powdered sugar right before serving for a bakery-style finish.
Tools You’ll Need
- 10×15-inch jelly roll pan
- Parchment paper
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk and spatula
- Clean kitchen towel for rolling
- Wire rack for cooling
Substitutions and Variations
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Vegan: Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water each) and use vegan cream cheese and butter.
- Add-ins: Fold in chopped pecans or walnuts for extra crunch.
- Flavor twist: Add orange zest to the filling for a citrusy note.
- Lighter version: Use reduced-fat cream cheese and cut back on powdered sugar.
Make Ahead Tips
- The cake can be baked, filled, and rolled a day or two before serving.
- Store in the refrigerator, wrapped tightly in plastic wrap.
- You can freeze the whole roll (without powdered sugar dusting) for up to 2 months; thaw in the fridge before serving.
- Prepare the filling ahead and refrigerate—it will firm up but soften again when spread.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Step 2: Make the Batter
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another large bowl, beat eggs and both sugars until light and fluffy. Add pumpkin puree and vanilla, mixing until smooth. Gradually fold in the dry ingredients until just combined.
Step 3: Bake the Cake
Spread the batter evenly into the prepared pan. Bake for 12–14 minutes or until the cake springs back lightly when touched.
Step 4: Roll the Cake
Immediately invert the hot cake onto a clean towel dusted generously with powdered sugar. Peel off the parchment paper, then roll the cake and towel together from the short end. Let it cool completely on a wire rack.
Step 5: Prepare the Filling
In a bowl, beat cream cheese, butter, vanilla, and powdered sugar until creamy and smooth.
Step 6: Fill and Roll Again
Unroll the cooled cake carefully. Spread the filling evenly over the surface, leaving a small border around the edges. Gently re-roll the cake without the towel.
Step 7: Chill and Serve
Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour (or overnight). Dust with powdered sugar before slicing and serving.
Serving Suggestions
- Slice into 1-inch rounds and serve chilled.
- Dust with powdered sugar or cocoa for presentation.
- Add a dollop of whipped cream or drizzle of caramel sauce.
- Serve with coffee, chai, or hot apple cider.
- Garnish with toasted pecans or a sprinkle of cinnamon.
Leftovers and Storage
Store leftover pumpkin roll cake in the refrigerator, tightly wrapped, for up to 4 days. You can also freeze individual slices wrapped in parchment and foil for up to 2 months. Thaw in the refrigerator before serving.
Nutrition and Benefits
- Pumpkin puree: A great source of vitamin A and antioxidants.
- Reduced sugar: You can adjust sweetness without losing flavor.
- Cream cheese filling: Provides calcium and richness without heavy frosting.
- Portion control: Each slice offers a satisfying, not overwhelming, dessert experience.
Recipe FAQ
1. Can I make this cake without a jelly roll pan?
Yes—use a large rimmed baking sheet, but note the cake will be thinner and bake faster.
2. My cake cracked—what did I do wrong?
Cracks usually mean the cake cooled before rolling. Roll it while still warm next time.
3. Can I freeze the pumpkin roll?
Absolutely! Wrap it tightly in plastic and foil, then freeze for up to 2 months.
4. Can I use fresh pumpkin puree?
Yes, just make sure it’s well-drained and not watery.
5. How long does it need to chill before slicing?
At least 1 hour, but overnight is best for clean, even slices.
Cozy Autumn Sweetness in Every Slice
This pumpkin roll cake is everything you want in a fall dessert—light, flavorful, and beautifully spiced. It’s elegant enough for special occasions but simple enough to make anytime. Whether you’re serving it at Thanksgiving dinner or sharing it with friends over coffee, every bite tastes like a warm welcome to the season.
