Name: Pumpkin Roll Cake Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 1 h 26 min
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1/4 teaspoon salt; 3 large eggs; 1 cup granulated sugar; 2/3 cup pumpkin purée; 8 ounces cream cheese at room temperature; 1 ¼ cups powdered sugar, sifted; ¼ cup butter, softened; 2 tablespoons heavy whipping cream; 1 teaspoon vanilla extract; Powdered sugar for dusting

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There’s something truly magical about slicing into a Pumpkin Roll Cake: that beautiful swirl of rich, spiced cake and velvety cream cheese filling is enough to steal the show at any dessert table! The Pumpkin Roll Cake is a beloved fall classic that brings together fluffy pumpkin sponge and a tangy, sweet frosting layer—all rolled up into the most irresistible treat. Whether you’re a seasoned baker or just testing the flour-dusted waters, this recipe brings cozy flavors and a gorgeous presentation to your table, and promises impressive results every time.

Ingredients You’ll Need

Ingredients You’ll Need

Pumpkin Roll Cake is all about simple, pantry-friendly ingredients coming together for maximum flavor and the signature soft, swirlable texture. Each ingredient plays a key role, so let’s take a moment to appreciate how each one makes a difference!

Powdered sugar (for dusting): Gives the towel a nonstick coating and a pretty, snow-dusted finish.
All-purpose flour: The main building block for the cake’s structure; be sure to measure it correctly for a tender sponge.
Baking powder: Helps the cake rise for that airy, rollable texture.
Baking soda: Gives an extra lift and helps neutralize acidity from the pumpkin.
Pumpkin pie spice: Delivers all the cozy autumn flavors and that classic aroma.
Salt: Rounds out the sweetness and enhances the spices.
Large eggs: Add richness and help bind the cake—don’t skip!
Granulated sugar: Sweetens and tenderizes the cake, while helping with structure.
Pumpkin purée: Adds color, moistness, and unmistakable fall flavor—make sure it’s pure pumpkin, not pie filling.
Cream cheese (room temperature): The star of the filling, giving you that tangy richness everyone craves.
Powdered sugar (for frosting): Sweetens and thickens the creamy filling—sifting helps prevent lumps.
Butter (softened): Brings a luscious mouthfeel to the frosting; salted butter adds a little extra depth.
Heavy whipping cream: Lightens and fluffs the filling, making it extra dreamy.
Vanilla extract: Gives warmth and rounds out the flavor of the frosting.
Extra powdered sugar: Optional, but a snowy dusting right before serving adds the perfect finishing touch!

How to Make Pumpkin Roll Cake

Step 1: Prep the Pan and Towel

Start by preheating your oven to 375°F and getting your jelly roll pan ready. Line it with parchment paper, making sure to grease and flour the paper—this little bit of prep work is what ensures your Pumpkin Roll Cake easily lifts out and doesn’t stick. Meanwhile, dust a clean, thin kitchen towel with powdered sugar and set it aside. This will become your rolling assistant!

Step 2: Make the Pumpkin Cake Batter

In a large bowl, beat the eggs and granulated sugar until the mixture turns light and creamy—it should look a little thicker and pale yellow. Mix in the pumpkin purée next for that moist, autumn flavor. Separately, whisk together your flour, baking powder, baking soda, pumpkin pie spice, and salt. Gently combine the dry mix with the wet, stirring just until you see no streaks of flour. Over-mixing will take away that tender crumb we all love.

Step 3: Bake the Cake

Spread your batter evenly in the prepared pan; make sure it’s nice and level so it bakes uniformly. Slide it into the oven for 11 to 15 minutes, until the top springs back gently when touched. The aroma in your kitchen right now? Pure fall joy!

Step 4: Roll Up the Cake

Now for the fun (and slightly nerve-wracking) part: Carefully place your prepared towel, powdered sugar side down, over the cake, and then position a wire rack on top. With confidence, invert the whole setup. Peel off the parchment paper gently, then roll the warm cake and towel together from the short end. Don’t worry if it’s not perfect—the towel helps guide the roll and prevents sticking or cracking. Place seam side down and let it cool completely.

Step 5: Make the Cream Cheese Frosting

While the cake cools, whip together the cream cheese and softened butter until it’s smooth—about 30 seconds. Add the sifted powdered sugar, heavy whipping cream, and vanilla. Start with low speed (to save your kitchen from a sugar cloud!), then beat on high until it’s light, fluffy, and irresistible.

Step 6: Fill, Roll, and Chill

Gently unroll the cooled cake. Evenly spread the cream cheese frosting over the surface, leaving about a 1/2-inch border so the filling doesn’t ooze out when you roll it up again. Carefully reroll the cake (without the towel this time!), place seam side down, wrap in plastic wrap, and transfer to the fridge for at least an hour to set. Chilling gives the Pumpkin Roll Cake that perfect sliceable swirl.

Step 7: Serve and Enjoy

When ready, unwrap your Pumpkin Roll Cake, give it a dusting of powdered sugar, and slice into those gorgeous, pinwheeled rounds. It’s the moment everyone’s been waiting for!

How to Serve Pumpkin Roll Cake

Garnishes

A fresh dusting of powdered sugar is a classic, but you can take it up a notch with a few curls of white chocolate, a sprinkling of chopped toasted pecans, or a twirl of whipped cream. For a festive touch, try edible gold glitter or a pinch of pumpkin pie spice sprinkled on top right before serving.

Side Dishes

Pumpkin Roll Cake is a star on its own, but if you’d like to serve it as part of a dessert trio, pair with a scoop of vanilla ice cream, a little bowl of caramel sauce for drizzling, or a light cup of spiced chai or coffee. These accompaniments echo the warm, spicy notes of the cake and keep the experience cozy and inviting.

Creative Ways to Present

Slice your Pumpkin Roll Cake into thick or thin spirals and arrange them on a rustic wooden board with little bowls of whipped cream, caramel drizzle, and chopped nuts. For an elegant twist, stand slices upright in parfait glasses layered with extra frosting and a sprinkle of cinnamon—or cut into mini roll bites and serve on a platter for easy, party-ready finger food.

Make Ahead and Storage

Storing Leftovers

To keep your Pumpkin Roll Cake fresh, wrap any leftovers tightly in plastic wrap or place in an airtight container. Stored in the refrigerator, it’ll stay moist and delicious for 2 to 3 days—and the flavors actually blossom as it sits.

Freezing

This cake freezes beautifully! After rolling and wrapping tightly in plastic wrap (and then a layer of foil for extra protection), you can freeze whole or in slices for up to one month. Thaw in the fridge overnight before serving, and dust with fresh powdered sugar for a just-baked look.

Reheating

Pumpkin Roll Cake is best enjoyed chilled or at room temperature. If you’d like a slightly softer texture, let slices rest at room temp for about 20 minutes before serving, but avoid microwaving as it may cause the delicious cream cheese filling to melt out.

FAQs

Can I make Pumpkin Roll Cake without a jelly roll pan?

A jelly roll pan is ideal for getting the right thickness and flexibility for rolling. If you don’t have one, you can use a rimmed baking sheet (10×15-inch), but avoid pans that are too large, as a thinner cake may crack when rolled.

Why did my cake crack when rolling?

Cracking usually happens if the cake cools too much before rolling, or if it’s overbaked. Roll your cake up in the towel while it’s still warm and springy to help prevent cracks, and don’t overbake—a slightly springy texture is perfect!

Can I use homemade pumpkin puree?

Absolutely! Just make sure it’s well-drained and smooth. Homemade puree can be a bit more watery than canned, so you may want to strain it to keep your cake from turning out too moist.

Can I make Pumpkin Roll Cake gluten-free?

Yes, you can swap the all-purpose flour for a good-quality 1:1 gluten-free baking blend. Keep an eye on texture—the cake should be flexible and not too dry so it rolls without cracking.

What’s the best way to slice Pumpkin Roll Cake without smearing the filling?

Chill the roll thoroughly and use a sharp, serrated knife, wiping it between cuts. This keeps those beautiful swirls neat and presentable. For picture-perfect slices, you can even pop the cake in the freezer for about 10 minutes before cutting.

Final Thoughts

There’s something so satisfying about sharing a Pumpkin Roll Cake with friends or family—the swirl alone gets everyone excited, and the first bite seals the deal. It’s a little slice of autumn that’s equal parts beautiful and delicious. Don’t be intimidated by the rolling; even if it’s not perfectly round, it’ll still taste like pure fall magic. Give this recipe a whirl—it just might become your new favorite dessert tradition!