Pumpkin Roll (Cake)

Pumpkin Roll (Cake) is a soft, spongy cake made with pumpkin puree and warm spices like cinnamon, nutmeg, and cloves. It is rolled around a sweet, creamy filling, usually made with cream cheese and powdered sugar. This dessert looks impressive but is surprisingly simple to make, and it’s perfect for fall holidays, birthday parties, or just a cozy afternoon treat. When you slice it, you get a beautiful spiral of cake and filling that tastes rich, sweet, and slightly spiced a perfect combination that makes everyone smile.

Pumpkin Roll (Cake) is also a fun way to sneak in some pumpkin, which is packed with vitamins, fiber, and antioxidants. The cake itself is soft and moist, and the cream cheese filling adds a smooth, slightly tangy flavor that balances the sweetness of the cake. Even kids who usually avoid vegetables might love this because it tastes more like a treat than a vegetable dish.

You Should Try the Pumpkin Roll (Cake)

You should try making a Pumpkin Roll (Cake) because it’s easier than it looks and makes any occasion feel special. Rolling the cake might seem tricky, but with a few simple tips, it can be done without cracks or breaks. Plus, it keeps well, so you can make it ahead of time for a party or holiday dinner. The smell of pumpkin and spices baking in your kitchen is so comforting, it almost feels like autumn has arrived even if it’s not fall.

This cake is also versatile. You can add a sprinkle of nuts, drizzle with chocolate, or even swap the cream cheese filling for whipped cream or mascarpone for a slightly different taste. Once you’ve made it, you’ll understand why pumpkin rolls are a classic dessert that people keep coming back to.

Table of Contents

Ingredients you’ll need for Pumpkin Roll (Cake)

Here is everything you need to make Pumpkin Roll (Cake):

For the Cake:

• 3/4 cup all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin puree
• 1 teaspoon vanilla extract

For the Filling:

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

How to Make Pumpkin Roll (Cake)

Step 1

Preheat and prepare: Preheat the oven to 190°C (375°F). Line a 38 x 25 cm rectangular baking tin with parchment paper and lightly grease it with butter or cooking spray. This will make removing the cake easier after baking.

Step 2

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside. Then mix the wet ingredients: In a large bowl, whisk together the eggs and sugar until thick and pale. Add the pumpkin puree and vanilla, and mix until smooth and well combined.

Step 3

Mix: Gradually add the dry ingredients to the wet ingredients. Gently but thoroughly mix until smooth, being careful not to overmix, as this can make the cake too dense. Then bake: Pour the batter into the prepared tin and spread it evenly. Bake for 13-15 minutes, or until the cake springs back when lightly pressed.

Step 4

Roll the cake while it’s still warm: While the cake is still warm, place a clean kitchen towel on your work surface and dust it with powdered sugar. Carefully turn the cake out onto the towel, peel off the parchment paper, and then roll the cake up in the towel, starting at one of the short sides. Let it cool completely while rolled up this helps prevent cracking later.

Step 5

To make the filling: Beat the cream cheese, powdered sugar, butter, and vanilla together until smooth and creamy. Then fill and roll the cake: Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the top, leaving a small border around the edges. Roll the cake up again, this time without the towel.

Step 6

To serve: Wrap the rolled cake in plastic wrap and refrigerate for at least an hour before slicing. This helps it hold its shape and makes slicing easier. Cut it into 2.5 cm thick slices and enjoy!

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Kitchen equipment you will need :

Before you start, make sure you have these kitchen tools ready:

• Jelly roll pan 15×10 inches
• Parchment paper
• Large mixing bowl
• Medium mixing bowl
• Electric mixer or whisk
• Spatula
• Kitchen towel for rolling the cake
• Measuring cups and spoons
• Cooling rack

Tips and Variation Ideas

Smooth filling: Soften the cream cheese and butter completely before mixing to avoid lumps.

Powdered sugar dusting: This prevents the cake from sticking to the towel.

Quick slice tip: Use a serrated knife and wipe it clean between cuts for neat slices.

Flavor twist: Add a pinch of ginger or allspice for extra warmth in the cake.

What can I serve with this Pumpkin Roll (Cake) ?

I often serve this Pumpkin Roll (Cake) with breakfast. I give it to my daughter with milk or lemonade before she goes to school, while I enjoy it with a delicious morning coffee.

Commonly Asked Questions

Can I use a different filling ?

Absolutely! Whipped cream, mascarpone, or even chocolate ganache works well.

Can I freeze the pumpkin roll ?

Yes, wrap it well in plastic or foil and freeze for up to 2 months. Thaw in the fridge before slicing.

Can I use brown sugar instead of granulated sugar ?

Yes, it will make the cake a little darker and add a caramel-like flavor.

How do I keep the cake moist ?

Don’t overbake and fold the batter gently. Rolling while warm also helps keep it soft.

Pumpkin Roll (Cake)

Recipe by sophieCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

10

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

300

kcal

Total time

1

hour 

30

minutes

Pumpkin Roll (Cake) is a soft, spiced pumpkin cake rolled around a creamy sweet cream cheese filling. It’s perfect for fall, holidays, or any cozy dessert craving, and looks beautiful when sliced.

Ingredients

• 3/4 cup all purpose flour

• 1 teaspoon baking soda

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground cloves

• 1/4 teaspoon salt

• 3 large eggs

• 1 cup granulated sugar

• 2/3 cup canned pumpkin puree

• 1 teaspoon vanilla extract

• 8 ounces cream cheese, softened

• 1 cup powdered sugar

• 6 tablespoons unsalted butter, softened

• 1 teaspoon vanilla extract

Directions

• Preheat and prepare: Preheat the oven to 190°C (375°F). Line a 38 x 25 cm rectangular baking tin with parchment paper and lightly grease it with butter or cooking spray. This will make removing the cake easier after baking.
• Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside. Then mix the wet ingredients: In a large bowl, whisk together the eggs and sugar until thick and pale. Add the pumpkin puree and vanilla, and mix until smooth and well combined.
• Mix: Gradually add the dry ingredients to the wet ingredients. Gently but thoroughly mix until smooth, being careful not to overmix, as this can make the cake too dense. Then bake: Pour the batter into the prepared tin and spread it evenly. Bake for 13-15 minutes, or until the cake springs back when lightly pressed.
• Roll the cake while it's still warm: While the cake is still warm, place a clean kitchen towel on your work surface and dust it with powdered sugar. Carefully turn the cake out onto the towel, peel off the parchment paper, and then roll the cake up in the towel, starting at one of the short sides. Let it cool completely while rolled up this helps prevent cracking later.
• To make the filling: Beat the cream cheese, powdered sugar, butter, and vanilla together until smooth and creamy. Then fill and roll the cake: Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the top, leaving a small border around the edges. Roll the cake up again, this time without the towel.
• To serve: Wrap the rolled cake in plastic wrap and refrigerate for at least an hour before slicing. This helps it hold its shape and makes slicing easier. Cut it into 2.5 cm thick slices and enjoy!

Notes

• Roll While Warm: Always roll the cake while it’s still warm to prevent cracks.
• Don’t Overmix: Gently fold the dry ingredients to keep the cake light and spongy.
• Prep Your Pan: Line with parchment paper and grease lightly for easy cake removal.
• Freeze for Later: Wrap tightly and freeze for up to 2 months, then thaw in the fridge before serving.

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