Dessert

Pumpkin Roll Cake Recipe

ByElena Hart October 24, 2025October 24, 2025

Introduction

The Pumpkin Roll Cake is a delightful fall treat that combines a soft, spiced pumpkin cake with a creamy, tangy cream cheese filling. Rolled up and dusted with powdered sugar, it makes a perfect festive dessert for gatherings or cozy nights.

The image shows a pumpkin roll cut into five slices, arranged in a slightly angled line on a white marbled surface. Each slice has a spiral pattern with two main layers: a soft, moist pumpkin-colored cake layer that is warm brown-orange and a creamy white filling layer that looks smooth and thick. The top of the roll is dusted lightly with powdered sugar, adding a delicate white touch. In the background, there are hints of small orange pumpkins and a striped cloth with white and light brown colors, adding a cozy autumn feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs
1 cup granulated sugar

⅔ cup pumpkin puree
1 teaspoon vanilla extract

1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

¼ teaspoon ground cloves
¾ cup all-purpose flour
1 teaspoon baking soda

½ teaspoon salt
1 (8-ounce) package softened cream cheese
3 tablespoons softened salted butter

1 cup powdered sugar (plus more for dusting)
½ teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 375 degrees Fahrenheit. Line a 10 x 15 x 1-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on both sides. Lightly spray the parchment with nonstick cooking spray and set aside.

Step 2: In a large bowl, beat 3 eggs, 1 cup granulated sugar, ⅔ cup pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves together with a hand mixer until fully combined.
Step 3: In a separate bowl, whisk together ¾ cup all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Add this flour mixture to the pumpkin mixture and gently mix until just combined with no streaks of flour remaining.
Step 4: Spread the batter evenly in the prepared jelly roll pan. Bake for 13-16 minutes, until the center springs back when lightly touched.

Step 5: Remove the cake from the oven and allow it to cool for a few minutes until warm but not hot. Using the parchment paper, lift the cake out of the pan and gently roll it up from a short end, rolling the parchment inside with it. Let it cool completely rolled up on a wire rack.
Step 6: While the cake cools, prepare the filling by beating 1 package softened cream cheese, 3 tablespoons softened salted butter, 1 cup powdered sugar, and ½ teaspoon vanilla extract together until smooth.
Step 7: Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving a ¼-inch border around the edges.

Step 8: Tightly roll the cake back up from the short side, removing the parchment paper as you go. Chill the rolled cake for at least one hour.
Step 9: Before serving, dust the cake with powdered sugar for a pretty finishing touch.

Tips & Variations

Use fresh pumpkin puree for a brighter flavor or canned for convenience.

For a twist, add chopped pecans or walnuts into the cream cheese filling.
If you prefer less spice, reduce the cinnamon and cloves slightly.
Make sure to roll the cake while it’s still warm to prevent cracking.

Storage

Store the pumpkin roll covered in the refrigerator for up to 3 days. When ready to serve, you can let it sit at room temperature for 15 minutes to soften slightly. Leftovers can be wrapped tightly and frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a rolled cake sliced into five pieces, placed linearly on a white marbled board. Each slice has two clear layers: a thick, soft brown cake layer on the outside with a moist texture, and a creamy white filling spiraled inside, smooth and rich. The top of the whole roll is dusted lightly with powdered sugar. The background includes a small part of an orange pumpkin and a white cloth with beige stripes nearby, all set against the white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different spice mix for the cake?

Yes, you can customize the spices to your taste. Pumpkin pie spice works well as a substitute or you can experiment with ginger and allspice.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm helps it become flexible and less likely to crack. Also, do not overbake the cake to keep it soft and pliable.