When I smell cinnamon and pumpkin together, I travel straight back to my grandmother’s sunny kitchen where she’d hum and dust flour like fairy glitter. She taught me how to roll a cake by hand while telling stories about the first Thanksgiving she ever tried to impress someone with a dessert — spoiler: the pie exploded, the dog got a slice, and nobody minded. That little chaos taught me a secret: imperfections make food feel like home. This pumpkin roll recipe captures that warm, slightly sticky, fall-in-your-mouth feeling — bright orange cake, a sweet cream cheese swirl, and that comforting spice aroma that fills the whole house.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 20 minutes (plus chilling)
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes (includes 1 hour chill)
Why This Recipe is Awesome
This pumpkin roll hits all the cozy notes: a tender, spiced sponge that smells like fall and a luscious, tangy cream cheese filling that balances the sweetness. It’s showy enough for guests but surprisingly easy — kind of like a magic trick where you roll a cake without making a mess. The texture plays between soft cake and creamy filling, and the bright orange color always sparks joy. Plus, it travels and slices well, so it’s perfect for potlucks or a Sunday dessert when you want something a little special.
Ingredients
For the Main Dish:
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup powdered sugar, for dusting the towel
- Nonstick spray or butter and parchment for the pan
For the Sauce / Garnish (Cream Cheese Filling):
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
- Optional: extra powdered sugar for dusting
How I Make It
Step 1:
Preheat the oven to 375°F. Line a 15×10-inch jelly roll pan with parchment, grease lightly, and set aside. Whisk 3 large eggs and 1 cup granulated sugar in a large bowl until the mixture turns pale and slightly thickened (about 2–3 minutes by hand, less with a mixer). Stir in 2/3 cup pumpkin puree and 1 tsp vanilla extract; the batter will smell warmly spiced and look silky.
Step 2:
In another bowl, sift together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, and 1/4 tsp salt. Fold the dry mix into the wet mixture gently until just combined — you want a soft, ribbon-like batter. Overmixing makes the cake tough; stop when you still see a few streaks of flour disappear.
Step 3:
Spread the batter evenly into the prepared pan. Tap the pan once on the counter to release air bubbles. Bake at 375°F for about 12–15 minutes, until the cake springs back lightly and the edges pull away from the pan. You’ll smell a cozy blend of pumpkin and spices filling the kitchen — music to my fall-loving soul.
Step 4:
While the cake bakes, sprinkle a clean kitchen towel with 1/4 cup powdered sugar. Immediately after removing the cake from the oven, loosen the edges with a knife and flip the cake onto the sugared towel. Peel off the parchment, then roll the cake up in the towel from the short end. The cake must roll warm so it doesn’t crack later. Let it cool rolled up for at least 1 hour. This step gives the cake its classic swirled look.
Step 5:
Make the filling: beat 8 oz softened cream cheese with 1/4 cup softened butter until smooth. Add 1 cup powdered sugar and 1 tsp vanilla, beating until fluffy. Unroll the cooled cake, spread the filling evenly (leave a 1/2-inch border), and re-roll carefully without the towel. Wrap the roll in plastic wrap and chill for at least 1 hour. Before serving, dust with powdered sugar for a pretty finish.
Pro Tips
- Use a rimmed jelly roll pan for even edges and easy rolling.
- Room-temperature eggs and cream cheese blend smoothly and give better volume.
- Don’t skip rolling the warm cake in a towel — it trains the cake to hold the swirl and prevents cracking.
- If the cake cracks a little when filling, press the crack side down when you slice — it looks intentional and rustic.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap all-purpose flour for a 1:1 gluten-free blend; expect a slightly crumblier texture.
- Replace butter in the filling with coconut oil for a dairy-free version, but the filling will taste a bit tropical.
- Use Greek yogurt instead of some butter in the filling to lighten it — reduce the powdered sugar by 2 tbsp to keep sweetness balanced.
- For a vegan option, use a commercial vegan cream cheese and flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg), though texture will differ.
Variations & Tips
- Add 1/2 cup chopped pecans or walnuts to the filling for a crunchy surprise.
- Stir 2 tbsp of maple syrup into the filling for a deep, cozy flavor twist.
- For a chocolate-pumpkin roll, fold 2 tbsp cocoa powder into the dry ingredients.
- Make mini rolls in a quarter-sheet pan for individual portions — great for parties.
- Brush the cake lightly with spiced simple syrup (1/4 cup sugar + 1/4 cup water + pinch cinnamon) before filling to add moisture and shine.
- Top slices with whipped cream and a sprinkle of toasted pepitas for a festive look.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Wrap the filled roll tightly in plastic wrap and refrigerate up to 48 hours. For longer storage, freeze wrapped for up to 2 months; thaw in the fridge overnight before serving.
- Can I double the recipe?
- Sure thing. Use two pans or a larger sheet pan and bake in batches. If you use a larger pan, watch the bake time closely — thinner cake bakes faster.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for edges pulling slightly from the pan, a springy center, and a golden-brown top. A toothpick in the center should come out clean or with a few moist crumbs — not wet batter.
- What if I don’t have ingredient X?
- Short on spices? Use pumpkin pie spice (about 1 1/2 tsp) instead of individual spices. No powdered sugar? Pulse granulated sugar in a blender until fine, though sift to avoid graininess.
How I Like to Serve It
I slice this pumpkin roll into rounds and serve it with strong coffee or spiced chai. It shines at holiday dessert tables, Sunday potlucks, or as a cozy after-dinner treat with a dollop of whipped cream. Pair it with roasted pears or a simple apple compote for extra fall vibes. It feels festive but not fussy — perfect for when friends drop by unannounced.
Notes
- Store leftover slices in an airtight container in the fridge for up to 4 days. Warm slightly at room temperature before serving if you prefer a softer filling.
- No meat in this recipe; safe cooking temps for common meats: 165°F for chicken if you pair with a protein side.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade pumpkin roll. It’s a little nostalgic, a little show-off, and a whole lot of cozy in every bite.