There’s something magical about a Pumpkin Roll—its soft, spiced cake swirled with creamy, velvety filling is a fall dessert dream come true. In just 15 minutes of prep and 14 minutes of baking, you’ll create a treat that’s as stunning as it is delicious, with warm notes of cinnamon and nutmeg dancing on your palate.
After a quick chill to set, each slice reveals a perfect spiral of moist cake and rich filling, offering a balance of sweet, spiced, and indulgent flavors. With under 300 calories per serving, it’s a guilt-free way to savor the cozy essence of autumn in every bite.
Ingredients for the Perfect Pumpkin Roll
- For the Cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 ¼ teaspoons pumpkin pie spice (or substitute with a mix of nutmeg, cloves, and ginger)
- 1 cup granulated sugar
- 3 large eggs, room temperature (for better mixing)
- 1 teaspoon pure vanilla extract
- ⅔ cup pumpkin puree (ensure it’s pure pumpkin, not pie filling)
- For the Filling:
- 8 ounces cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 1 ⅓ cups powdered sugar (sifted for smoothness)
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk (any type works, but whole milk adds richness)
Step-by-Step Instructions for Pumpkin Roll
- Prep the Oven and Pan: Preheat your oven to 375°F (190°C). Spray a 10×15 inch jelly roll pan with non-stick cooking spray. Line it with parchment paper, leaving extra overhang on the narrow sides, then spray the parchment paper lightly to ensure the cake releases easily.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until well combined. Set aside.
- Mix the Wet Ingredients: In a large mixing bowl, use a hand mixer to beat the sugar and eggs together for about 2 minutes until creamy. Add the vanilla and pumpkin puree, mixing until fully blended.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the pumpkin mixture. Use a wooden spoon to gently mix just until combined—avoid overmixing to keep the cake light.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 13-14 minutes, or until the cake springs back when lightly touched. (Hint: Avoid overbaking to prevent cracking when rolling.)
- Roll the Cake: Immediately after baking, lift the cake out of the pan using the parchment paper overhang. Place it on a counter and roll it up snugly (but not too tightly) with the parchment paper inside. Let it cool seam-side down or on a wire rack for at least 3 hours.
- Make the Filling: In a mixing bowl, combine softened cream cheese, butter, powdered sugar, vanilla, and milk. Use a hand mixer to cream until smooth and fluffy.
- Assemble the Roll: Gently unroll the cooled cake and spread the filling evenly, leaving a ½-inch border around the edges. Carefully roll the cake back up (without the parchment paper). Chill in the fridge for 1 hour to set.
- Serve and Store: Before serving, dust the roll with powdered sugar and slice into 1-inch pieces. Store leftovers in the fridge or freeze for up to a month.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Pumpkin Roll with a drizzle of caramel sauce or a dollop of whipped cream for extra indulgence. For a festive touch, sprinkle with chopped pecans or cinnamon sugar. If you’re feeling adventurous, try a light dusting of cocoa powder or a side of vanilla ice cream for a delightful contrast.
Storage and Reheating Tips
Store your Pumpkin Roll in the fridge, tightly wrapped in plastic wrap or aluminum foil, for up to 5 days. For longer storage, freeze individual slices in airtight containers for up to 2 months. To serve, let it thaw in the fridge overnight or enjoy it chilled straight from the fridge—no reheating needed!
Time-Saving Tricks for Busy Bakers
To save time, prepare the filling while the cake bakes. Soften cream cheese and butter quickly by microwaving in 10-second intervals. If you’re short on cooling time, pop the rolled cake in the freezer for 30 minutes before adding the filling. This helps it set faster without compromising texture.
Recipe Variations to Try
Swap out the pumpkin puree for sweet potato puree for a unique twist. For a lighter version, use low-fat cream cheese and Greek yogurt in the filling. If you’re a chocolate lover, add 1/4 cup cocoa powder to the batter and mix in mini chocolate chips for a decadent treat.
Essential Equipment Guidance
A 10 x 15 inch jelly roll pan is key for this recipe. If you don’t have one, a rimmed baking sheet of similar size works too. Use parchment paper for easy removal and rolling. A hand mixer ensures a smooth filling, but a sturdy whisk can work in a pinch. Don’t forget a wire rack for even cooling!
Pumpkin Roll
Ingredients
- 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 1/4 teaspoons pumpkin pie spice
- 1 cup sugar
- 3 eggs, room temp
- 1 teaspoon vanilla
- 2/3 cup pumpkin puree
Filling
- 8 ounce cream cheese, softened
- 6 tablespoons butter, softened
- 1 1/3 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon milk
Instructions
- Preheat oven to 375℉.
- Spray a 10 x 15 inch jelly roll pan (cookie sheet) with non stick cooking spray. Line the pan with parchment paper with some extra paper hanging over the sides of the narrow edge of the pan (10 inch side). Then spray the parchment paper in the pan with more cooking spray. (So now both sides of the parchment paper have been sprayed). Set aside.
- In a medium sized bowl combine the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice with a whisk. Stir just until combined. Set aside.
- In a large mixing bowl mix the sugar and eggs together with a hand mixer. Beat until creamy (about 2 minutes).
- Add in the vanilla and pumpkin puree. Mix until well blended.
- Then add in the flour mixture to the pumpkin mixture. Using a wooden spoon, mix just until combined, Do not overmix.
- Carefully place batter into the prepared pan and spread evenly to cover the entire pan. Place in the preheated oven and cook until cake is set. (About 13-14 minutes) The top should spring back when touched with finger.
- When cake is done cooking, quickly remove from pan by holding onto the overhanging parchment paper on each narrow end of the pan.
- Place on the counter and begin to roll the cake up with the parchment paper. Roll snug, but not so tight that is mashes the cake. When done rolling up, place seam side down against the counter to cool. You could also carefully lift and place on a wire rack to cool for a few hours.
- After the cake is done cooling, make the filling by placing the cream cheese, softened butter, powdered sugar, vanilla, and milk in a large mixing bowl. Cream together with a hand mixer until smooth.
- Unroll the cake very gently. Spread the filling over the entire cake leaving about 1/2 inch leaving about 1/2 inch around the edge on all four sides.
- After your spread on the filling, carefully roll up the cake roll again. But this time do not roll with the parchment paper. Cover and chill for about an hour.
- Sprinkle cake roll with powdered sugar and slice into 1 inch thick slices and serve. Store cake in the fridge. It also freezes well.