Pumpkin Roll Recipe

I’ve got to tell you, this Pumpkin Roll Recipe is one of those cozy desserts that instantly brings warmth to the kitchen—and to the heart. The soft, spiced pumpkin cake paired with a luscious cream cheese filling makes it something special, especially during autumn or holiday gatherings. Every time I make this, friends ask me for seconds, and honestly, I don’t blame them!

What I love most is how the flavors just marry perfectly without feeling too heavy or overly sweet. Whether you’re hosting Sunday brunch or just want a delightful treat with your afternoon coffee, this Pumpkin Roll Recipe is a total crowd-pleaser and surprisingly easy to nail with a few insider tricks I’ll share.

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Ingredients You’ll Need

Each ingredient here is chosen to give that moist, tender crumb with just the right amount of spice and sweetness. Be sure to pick canned pumpkin, not pumpkin pie filling, to avoid added ingredients. Also, using room temperature cream cheese makes the filling silky smooth!

• All-purpose flour: Provides structure; make sure to sift it for a light batter.
• Baking powder & baking soda: Both create lift; the combo helps the cake rise evenly.
• Ground cinnamon, pumpkin pie spice, allspice: The secret to that warm, cozy pumpkin flavor.
• Vanilla extract: Adds depth and sweetness to both the cake and the filling.
• Salt: Balances all the sweetness and spices perfectly.
• Eggs: The magic behind the cake’s fluffy texture—beat them well!
• Granulated sugar: Sweetens while helping with that moist crumb.
• Canned pumpkin: Adds moisture and classic pumpkin taste—don’t substitute fresh pumpkin here.
• Non-stick spray: Essential for easy removal and rolling of the cake.
• Powdered sugar: For rolling the cake without sticking and a final light dusting.
• Light cream cheese: For a creamy, more balanced filling (don’t use fat free—it’s too runny).
• Fat free Fage Greek Yogurt: Adds tang and lightness to the filling while keeping it smooth.
• Chopped walnuts (optional): Adds a pleasant crunch and nuttiness if you like some texture.

Variations

I love making this Pumpkin Roll Recipe my own by adding or swapping ingredients here and there. Feel free to get creative—you’ll quickly find what works best for your taste buds!

• Nut-Free Version: I’ve made this without walnuts for family members with allergies, and it still tastes incredible.
• Spice It Up: Sometimes I add a pinch of ground ginger or nutmeg to deepen the spice profile.
• Healthier Swap: Using Greek yogurt lightens the filling, but you can go full cream cheese for a richer dessert if you prefer.
• Gluten-Free Adaptation: Try a 1-to-1 gluten-free flour blend—the texture will be slightly different but still delicious.

How to Make Pumpkin Roll Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 375°F and positioning the rack in the center. Spray a 15×10-inch baking pan generously with non-stick spray, then line it with parchment paper. Don’t forget to spray and lightly flour the parchment as well—this double layer ensures your cake comes out clean without sticking. It’s a small step but saves you from disaster later on!

Step 2: Mix the Dry Ingredients

In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt. Sifting is a little extra work, but trust me, it’s worth it for a uniform batter that rises well and bakes evenly.

Step 3: Beat the Eggs and Sugar

Using your mixer on high speed, beat the eggs and granulated sugar together for about five minutes. You’ll notice the mix becomes pale yellow, thick, and fluffy—this is exactly what you want! When you raise the beaters, the batter should fall in slow ribbons; this step is crucial for your pumpkin roll to have that perfect texture and shape.

Step 4: Add Pumpkin and Vanilla, Then Fold In Dry Ingredients

Beat in the vanilla extract and canned pumpkin puree until fully combined. Next, gently fold in the sifted dry ingredients using a spatula. The key here is to fold softly to keep all that airy texture you just created—overmixing can make the cake tough, so take your time and be gentle.

Step 5: Bake and Roll Immediately

Pour your batter evenly into the prepared pan and smooth the top. Bake for 13 to 15 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed. The moment it’s out of the oven, sprinkle a clean kitchen towel generously with powdered sugar, then carefully invert your cake onto the towel. Gently peel off the parchment, sprinkle a little more powdered sugar on the cake, and roll it up with the towel while it’s still hot and flexible. This step might seem tricky, but it’s the secret that stops your pumpkin roll from cracking!

Step 6: Prepare the Creamy Filling

While the cake cools on a wire rack, beat together the light cream cheese, Greek yogurt, and vanilla extract until smooth and fluffy. Then add the powdered sugar and beat until silky. I like folding in chopped walnuts at this point for an extra bit of crunch—totally optional but delicious!

Step 7: Fill, Re-Roll, and Chill

Once the cake has cooled completely, gently unroll it and spread your filling evenly across the surface. Then re-roll the cake—this time without the towel—and move it to a serving platter. Cover and refrigerate for a few hours or overnight to set the filling. While you can slice and serve right away, chilling helps firm up the cream cheese mixture, making slicing neater and cleaner.

How to Serve Pumpkin Roll Recipe

Garnishes

I usually go for a light dusting of powdered sugar just before serving—it adds a lovely, simple touch without overpowering the flavors. If I’m feeling fancy, I’ll sprinkle a few chopped walnuts or even a drizzle of warm caramel sauce to up the wow factor.

Side Dishes

Pairing this pumpkin roll with a cup of spiced chai tea or freshly brewed coffee always hits the spot. For brunch, I like serving it alongside fresh fruit or a light salad to balance the richness of the cream cheese filling.

Creative Ways to Present

For holidays, I’ve rolled this cake into a “cathedral” shape—standing it upright on a platter with several rolls slice side out, creating a festive display. You can also slice, then fanned the pieces on a plate and add edible flowers or herbs for a beautiful centerpiece dessert.

Make Ahead and Storage

Storing Leftovers

Wrap your pumpkin roll tightly with plastic wrap and store it in the refrigerator. It keeps well for about 3-4 days, and honestly, I rarely have leftovers long enough to test beyond that!

Freezing

I have frozen this recipe before without any trouble. Just wrap it tightly in plastic wrap and foil, then thaw overnight in the fridge. The texture stays pretty close to fresh, making it a great make-ahead option for parties.

Reheating

Since this is a cream cheese-filled dessert, I usually serve it chilled or at room temperature rather than reheating. If you want it a bit warmer, let it sit out for 20-30 minutes before slicing to soften the filling slightly without melting it.

FAQs

Final Thoughts

This Pumpkin Roll Recipe has become a staple in my baking routine, especially as the seasons change and that pumpkin craving hits hard. I can’t recommend it enough because it’s approachable, delicious, and always impresses without stress. Give it a try—once you get the hang of rolling it warm, it’s such a fun and rewarding dessert to make and share. Trust me, you’ll be loving every bite!

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