Name: Best Pumpkin Roll Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h 24 min
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 2-3 teaspoons ground cinnamon; 1/2 tsp EACH ground ginger, ground nutmeg, ground cloves; 1/4 teaspoon salt; 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 2/3 cup pumpkin puree; Parchment paper; 15 x 10-inch jelly roll pan; 1/4 cup Powdered sugar plus more for dusting at the end; 6 tablespoons unsalted butter softened at room temperature; 1 cup powdered sugar sifted; 1 teaspoon vanilla extract; 8 oz. cream cheese cubed at room temperature; 4 tablespoons unsalted butter softened at room temperature; 1 1/2 cups powdered sugar sifted; 1/4 cup unsweetened cocoa powder; 2-3 tablespoons milk; 4 oz. cream cheese, cubed softened at room temperature; 1/2 cup Nutella; 1 teaspoon vanilla extract

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Get ready to fall head over heels for the Best Pumpkin Roll—a dazzling, swirled masterpiece that pairs spiced pumpkin cake with a luscious, dreamy cream cheese (or Nutella!) filling. This is a dessert that deserves a spot on your holiday table and is cheerful enough for any special occasion, thanks to its gorgeous look and irresistible flavor. If you haven’t rolled up your sleeves and made a pumpkin roll before, you’ll be shocked at just how manageable—and rewarding—it is! Let’s get to it and make your new favorite autumn treat.

Ingredients You’ll Need

You don’t need a mile-long shopping list for the Best Pumpkin Roll. Every ingredient here has a purpose, whether it’s creating that pillowy, spiced cake or giving the filling its signature creamy tang. Quality ingredients really let the pumpkin and spice flavors shine, so try to use the best you can find!

All-purpose flour: Gives the cake its delicate structure while keeping the roll soft and tender.
Baking powder & baking soda: These work together to give a perfectly light, airy lift to the pumpkin cake.
Ground cinnamon (2-3 tsp): Adds a warm, spicy note that’s classic for pumpkin desserts. Go for the full 3 teaspoons for extra depth or if using the Nutella filling!
Ground ginger, nutmeg, cloves (1/2 tsp each): Each of these spices brings a different, autumnal flair that balances the sweetness beautifully.
Salt (1/4 tsp): Essential for bringing out all the cozy spice flavors and keeping the cake from tasting flat.
Large eggs (3): These should be at room temperature to help the batter blend easily and rise properly.
Vanilla extract (1 tsp): Enriches both the cake and filling with a sweet, fragrant background.
Granulated sugar (1/2 cup): Helps sweeten and lighten the cake’s texture.
Light brown sugar (1/2 cup, packed): Adds moisture and a hint of caramel flavor to the cake.
Pumpkin puree (2/3 cup): The star! Use pure pumpkin puree (not pie filling) for perfect results and that gorgeous color.
Parchment paper: A must for rolling and ensuring the cake doesn’t stick—don’t skip it!
Powdered sugar (for dusting and rolling): Prevents sticking and gives the roll that beautiful finished look.
Unsalted butter (6 Tbsp for classic, 4 Tbsp for Nutella filling): Must be softened for the smoothest, richest filling.
Cream cheese (8 oz. for classic, 4 oz. for Nutella, cubed & softened): Gives the filling its signature tang and creamy texture—room temperature is key!
More powdered sugar (1 cup for classic, 1 1/2 cups for Nutella): Sweetens and thickens the filling, sift to avoid lumps.
Unsweetened cocoa powder (1/4 cup, for Nutella version): Brings deep chocolate flavor to the Nutella filling.
Milk (2-3 Tbsp, for Nutella filling): Softens and smooths the Nutella filling, try to start with 2 tablespoons and add more if you need a creamier texture.
Nutella (1/2 cup, for Nutella filling): Takes the pumpkin roll filling from delicious to downright heavenly for all the chocolate-hazelnut fans.

How to Make Best Pumpkin Roll

Step 1: Prep Your Pan and Mix Dry Ingredients

First things first: heat your oven to 375°F and prep your 15 x 10-inch jelly roll pan by greasing it and lining with parchment paper (let the paper hang over the short ends a bit—it’ll become your cake-lifting hero later). Give the parchment a light spray, too. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. This blend is the secret behind the Best Pumpkin Roll’s unmistakable flavor!

Step 2: Whip Up the Wet Ingredients

In a large mixing bowl, combine the eggs, both sugars, pumpkin puree, and vanilla extract. Using a handheld mixer, beat everything on medium-high for about three minutes—this aerates the eggs, giving you a light, fluffy cake base. Smell that cozy pumpkin aroma starting already?

Step 3: Combine and Spread the Batter

Add your whisked dry ingredients into the wet ingredient bowl. Fold together gently with a spatula until just combined, being careful not to overmix (no one wants a tough cake!). Pour the batter into your prepped pan and smooth it out evenly. Give the pan a few taps on the counter to pop any sneaky air bubbles.

Step 4: Bake to Perfection

Slide the pan into your preheated oven and bake for 13-15 minutes. You’ll know it’s ready when the cake edges look dry and the top springs back with a gentle touch. Get your next workspace ready while it bakes—a clean sheet of parchment dusted generously with powdered sugar.

Step 5: Roll While Warm

While the cake’s still warm (just 3 minutes after coming out!), loosen the edges and, using those parchment overhangs, lift and flip the cake onto the new, sugared parchment. Carefully peel off the old parchment and trim the new one to match the cake size, if needed. Roll up the cake (with the new parchment inside!) from short end to short end, then refrigerate until fully cooled—about 1 hour, or let it rest on a wire rack for 2-3 hours.

Step 6: Make the Filling

While the roll cools, whip up your chosen filling. For the classic cream cheese version, beat softened butter and powdered sugar until smooth, then add cubed cream cheese piece by piece, beating after each addition. Stir in the vanilla at the end. For the Nutella cream cheese filling, beat butter, powdered sugar, cocoa powder, and milk until soft and smooth. Add cream cheese (again, a bit at a time), then beat in Nutella and vanilla. Pop the Nutella filling in the fridge to set up a little thicker.

Step 7: Fill, Reroll, and Chill

Once your cake is completely cooled, carefully unroll it (a little cracking on the sides is fine—filling will cover it!). Spread your chosen filling evenly, leaving about a half-inch edge all around. Now reroll the cake—this time peeling away the parchment as you go—and wrap it tightly in plastic wrap. Chill the whole roll for at least 4 hours (overnight is best for ultimate flavor melding).

Step 8: Slice and Serve

When you’re ready for showtime, remove the plastic wrap and trim the ends for those photogenic swirls. Dust with powdered sugar for that snowy bakery touch. Slice into gorgeous, thick rounds with a serrated knife and, if you can wait, let them rest at room temp for 30-60 minutes before serving—the texture and flavors are even better!

How to Serve Best Pumpkin Roll

Garnishes

A flourish of powdered sugar is the classic finish for the Best Pumpkin Roll—simple, pretty, and perfectly sweet. For a fun twist, you can add a dollop of whipped cream, a pinch of cinnamon or nutmeg, or even a sprinkle of finely chopped toasted pecans for crunch and color.

Side Dishes

The Best Pumpkin Roll loves the company of fall flavors! Serve slices alongside a mug of hot spiced cider, a latte, or even a scoop of vanilla or cinnamon ice cream for a show-stopping dessert plate. It pairs beautifully with fresh berries for a little tart contrast, too.

Creative Ways to Present

Want a party-perfect platter? Arrange slices slightly overlapping on a long tray and tuck in a few edible flowers, cinnamon sticks, or mini pumpkins for festive flair. Or, serve pre-sliced rounds with decorative toothpicks or mini forks for easy, grab-and-go treats at holiday gatherings. For an elegant twist, drizzle with melted white chocolate or caramel before serving.

Make Ahead and Storage

Storing Leftovers

To keep your Best Pumpkin Roll fresh, lay leftover slices in a single layer on a plate or tray and cover tightly with plastic wrap. Stored in the fridge, they’ll stay moist and delicious for up to 5 days. If you like a melt-in-your-mouth slice, microwave for about 10 seconds before serving!

Freezing

Pumpkin roll is a freezing superstar—make extra and thank yourself later! For singles, lay slices on a baking sheet (so they don’t stick together) and freeze until firm, then transfer to a sealed freezer bag for up to 2 months. If you want to freeze the whole roll, double wrap in plastic and then foil. Thaw overnight in the fridge and enjoy whenever the craving hits.

Reheating

No need to heat a pumpkin roll before serving, but if you prefer that pillowy texture, a brief microwave session (about 10 seconds per slice) does wonders. For a just-made taste, allow the roll to come up closer to room temperature before serving—it brings out those creamy, spicy notes so beautifully.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

For the Best Pumpkin Roll, always use real pumpkin puree—not pumpkin pie filling, which has added sugar and spices. This ensures your cake bakes up with the perfect flavor, texture, and color every time.

Why did my pumpkin roll crack?

Cracking can happen if the cake is overbaked or not rolled while still warm. Don’t stress—most small cracks will be hidden once you add the filling and roll it back up. A dusting of powdered sugar at the end works magic, too!

Can I make the Best Pumpkin Roll in advance?

Absolutely! The Best Pumpkin Roll is even better after a day in the fridge—the flavors meld and the cake stays ultra moist. Make up to two days ahead, wrap tightly in plastic, and slice just before serving.

Which filling should I choose—classic cream cheese or Nutella?

You truly can’t go wrong! The classic cream cheese filling is tangy, simple, and universally loved, while the Nutella version adds a chocolate-hazelnut twist that’s irresistible for chocoholics. Try both and pick your favorite!

How do I avoid a runny filling?

Room temperature butter and cream cheese blend best, but if your filling is too loose, just pop it in the fridge (or freezer for a few minutes) to firm it up before spreading. Always beat well for a fluffy, spreadable texture.

Final Thoughts

Once you bake and slice into the Best Pumpkin Roll, you’ll understand all the swooning hype. This recipe turns simple pantry staples into something truly magical—festive, flavorful, and always impressive on the dessert table. You absolutely have to give it a try; it’s the sort of treat that comes back year after year as everyone’s top request!