pumpkin roll recipe

There’s something magical about autumn mornings—the way the house smells like cinnamon, nutmeg, and pumpkin spice, the kettle singing on the stove, and the way a slice of something sweet tastes even better when the air outside is crisp. This pumpkin roll recipe has always felt like a warm hug from a grandmother who spent her days baking, a little miracle you can pull together on a busy weeknight or a cozy weekend. I’m not exaggerating when I say a single bite carries memories: school-day lunches that were better when there was a swirl of cream cheese hiding inside, and present-day moments when friends pop by unannounced and you have to improvise something special with pantry staples. This pumpkin roll recipe is incredibly forgiving, incredibly delicious, and it somehow tastes like the first bite of fall every time. If you’ve ever compared it to a classic jelly roll but wished for something creamier and more luxurious, you’re in the right place. The pumpkin roll recipe I’m sharing today is a comfort-focused version that’s still light, with a tender sponge and a creamy filling that disappears in minutes at my house—trust me on this one.

What is a pumpkin roll recipe?

Think of the pumpkin roll recipe as a pumpkin-spiced sponge cake that’s rolled around a luscious cream cheese filling. It’s essentially a thin, delicate cake that’s baked on a shallow sheet, turned into a log, filled, and then coaxed back into its swirl. The name itself clues you in: pumpkin puree provides moisture and warmth, while the spices nod to pumpkin pie without tipping into dessert-two-layers overwhelm. The technique—baking on a sheet, rolling with a towel, and chilling—makes this a show-stopping yet practical treat that you can assemble after dinner and have ready for dessert or a crowd-pleasing centerpiece the next day. My kids actually ask for seconds, and my friends always want the recipe, which is exactly what I call success in a roll.

Why you’ll love this recipe?

What I love most about this pumpkin roll recipe is how friendly it feels to make, even if you’re not a seasoned baker. The batter comes together quickly, and the whole process has that “you can do this in a pinch” vibe. Here are the core reasons this one sticks around in my kitchen:

Flavor: The pumpkin brings a mellow sweetness that’s balanced by warm spices—cinnamon, nutmeg, and a touch of vanilla. The cream cheese filling is tangy and creamy, and when you slice into the log, the spiral reveals itself in a delightful marbled pattern with a hint of orange from the pumpkin.
Simplicity: It’s a one-pan cake with a quick filling, and the rolling technique is forgiving once you get the hang of it. If you’ve ever rolled out a jelly roll and worried about cracks, you’ll find this method surprisingly forgiving as long as you work with a warm, flexible sponge and a light touch.
Cost-efficiency: What is the best way to measure cost-efficiency?What are some of the best pantry staples for a dessert?
Versatility: Swap maple-glazed finishing for a simple powdered-sugar dusting, or layer in toasted pecans or walnuts for crunch. You can also customize the spice level based on what you have in the cabinet.
Make-ahead magic: This pumpkin roll recipe shines when you want to save time. Bake, roll, fill, and refrigerate—it’s a lifesaver on busy nights or when you’re hosting and want a dessert that fronts as both showpiece and easy winner.

How to Make Pumpkin Roll Recipe

Quick Overview

This pumpkin roll recipe starts with a light, tender sponge that’s infused with pumpkin and spices. It’s baked in a shallow pan for a thin, flexible sheet, then rolled up in a towel to set its shape. Once cooled, you unroll, spread a generous layer of cream cheese filling, and roll it back up, sealing in the goodness. A quick glaze or dusting of powdered sugar finishes it off. The magic happens because the sponge stays soft and moist, while the filling provides a creamy contrast that’s not too heavy. It’s a straightforward method that yields a gorgeous swirl and a satisfying slice every time.

Ingredients

For the Main Batter:

1 cup pumpkin puree (plain), not pumpkin pie mix
3/4 cup granulated sugar
3 large eggs
1/2 cup neutral oil (such as canola or light olive oil)
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and a pinch of cloves)

For the Filling:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
Optional: 1/4 cup finely chopped toasted nuts for texture

For the Glaze:

1 cup powdered sugar
2–3 tablespoons milk (or heavy cream for richness)
1/2 teaspoon vanilla extract
Pinch of cinnamon (optional)
Maple syrup or cream cheese drizzle for extra flavor (optional)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly spray with nonstick spray. The parchment is your best friend here—it helps lift the cake cleanly and keeps the roll intact. I always tell myself to give the pan a quick wipe with a paper towel to remove any excess oil; you don’t want a slick surface that makes the sponge slide around.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined. This is where you’ll see all those cozy autumn tones come together—give it a quick sniff and smile. The dry mix should look airy and pale; this ensures the sponge bakes light and not dense.

Step 3: Mix Wet Ingredients

In a large bowl, whisk the eggs and sugar until pale and thick, about 2 minutes with a hand mixer or a good whisk. Add the pumpkin puree, oil, and vanilla, whisking until completely smooth. You’ll notice the batter look more like a silky pumpkin custard than a cake batter, and that’s exactly what you want—moisture and flexibility.

Step 4: Combine

Gently fold the dry ingredients into the wet mixture until just combined. The batter should be thick but still pourable; overmixing is the enemy here, because it can make the sponge tougher. If you see a few flour streaks, that’s fine—they’ll disappear as the batter bakes.

Step 5: Prepare Filling

In a separate bowl, beat the cream cheese and butter together until smooth and fluffy. Add the powdered sugar gradually, then the vanilla. You want a filling that’s sturdy enough to hold its own when you roll, but soft enough to spread evenly. If you like a little extra texture, fold in the chopped nuts right at the end.

Step 6: Layer & Swirl

Spread a light, even coat of the batter onto the prepared pan. Bake for 12–15 minutes, until the cake springs back lightly when touched. While it’s baking, lay a clean kitchen towel on the counter and dust it with a generous layer of powdered sugar. This is the trick that helps you roll the cake later without sticking.

When the cake is done, tip it onto the towel (gently), peel away the parchment, and roll the warm cake and towel together from one short edge to the opposite. The towel will be your guide to help shape the roll while it’s still flexible. Allow it to cool completely on a rack in the towel; this step is crucial for avoiding cracks later. It smells so good during this stage that you’ll want to sneak a bite, but you’ll thank me when you see the ribbon-like roll form.

Step 7: Bake

As soon as the cake cools, it’s time to unroll and fill. If the sponge feels a little stiff after cooling, you can dust it with a touch more powdered sugar and roll it back up gently again to keep the tension even. The texture should be light and tender, not dry or crumbly. If you happen to notice any cracks, don’t stress—the filling will cover most gaps and make the roll look rustic and inviting rather than perfect and clinical.

Step 8: Cool & Glaze

Unroll the cooled sponge, remove the towel, and spread the cream cheese filling in a thick, even layer almost to the edges. Reroll the cake tightly, keeping the seam side down. Wrap in plastic wrap and refrigerate for at least 1 hour; overnight is even better if you’re planning ahead. While it chills, whisk together the glaze ingredients until smooth. If you prefer a glossy finish, add a splash more milk—start small and go slow so you don’t thin it out too much.

Step 9: Slice & Serve

Just before serving, transfer the pumpkin roll to a cutting board. Slice with a sharp, serrated knife to reveal the pretty spiral. Wipe the blade between cuts to keep the lines clean. Dust with a little extra powdered sugar or drizzle with maple glaze for a maple-kissed finish. The first slice is often eye-opening—the orange ribbon of pumpkin against the white cream filling makes everyone smile.

What to Serve It With

This pumpkin roll recipe is gorgeous enough to stand on its own, but I’m always thinking about pairings. Here are some simple, crowd-pleasing ideas that elevate it just a touch without stealing the show.

For Breakfast: A small warm slice with coffee or chai, perhaps a dollop of whipped cream or a spoon of Greek yogurt for tang. The bright pumpkin flavors wake you up in the best possible way, and the creaminess keeps you full until mid-morning.

For Brunch: Plate a couple of slices with fresh berries, a mint leaf for color, and a little citrus zest on the side. A light sparkling beverage or cold-brew coffee would feel special without being fussy.

As Dessert: It’s lovely with a dollop of whipped cream and a few toasted pecans for crunch. A warm cinnamon caramel sauce drizzled lightly over the top is a tiny touch of magic that turns the whole piece into a celebration.

For Cozy Snacks: Slice up thin rounds and serve with a mug of hot chocolate or spiced cider. If you’re entertaining kids, sprinkle a little extra cinnamon on top for that “cookie-like” aroma they associate with holidays.

Family traditions matter here. I often serve this pumpkin roll at autumn gatherings, a late-night bite after football games, or as a comforting treat when the week has run away with me. My sister loves this with a thin layer of mascarpone whipped into the filling for a lighter, fluffier texture—try it if you’re feeling indulgent. We’ve also swapped in pecans for a little crunch and warmed the glaze with a touch of maple; the result tastes like a cozy afternoon in a bowl.

Top Tips for Perfecting Your Pumpkin Roll Recipe

Every time I make this pumpkin roll recipe, I learn something new. Here are the small, practical tweaks that keep it reliable and extra delicious:

Pumpkin Prep: Use plain pumpkin puree, not pumpkin pie mix. If your puree is very thick, whisk it a moment longer with the eggs to loosen it up before combining with the dry ingredients. If you can, whisk the eggs and sugar for a minute longer than you expect—tiny air pockets make the sponge lighter.

Mixing Mastery: Fold the dry ingredients into the wet gently. It’s okay if a few lumps show up; you don’t want to overwork the batter. The goal is a soft, airy crumb that bakes evenly. If you notice batter pulling away from the sides of the bowl, you’ve overmixed and should stop.

Swirl Customization: The pattern is part of the charm. For an extra festive look, spoon a thin line of filling down the center before rolling, then lightly press it into the surface as you finish the roll. You’ll get a more dramatic spiral when you slice.

Ingredient Swaps: If you’re avoiding dairy, you can substitute a dairy-free cream cheese and butter substitute in the filling, but expect a slightly different texture. You can also replace half of the pumpkin puree with mashed sweet potato for a mellower sweetness and more vibrant color. If you’d rather skip the glaze, dust with cinnamon sugar instead for a rustic finish.

Baking Tips: If your oven runs hot, lower the temperature to 365°F and check earlier. If it’s a newer oven, you may need to bake a little longer. A jiggle in the center is a good indicator of doneness; you want a set, springy surface, not a wobbly middle.

Glaze Variations: A richer glaze using powdered sugar and milk can be adjusted by adding a touch of cream cheese to mimic frosting. For a more autumnal touch, whisk in a tablespoon of maple syrup and a pinch of cinnamon. If you’re serving this warm, drizzle lightly so the glaze doesn’t run off the sides.

Lessons learned? The best pumpkin roll recipe is the one you’ll actually make again and again. I’ve learned to keep the towel ready, to have the filling at room temperature so it spreads smoothly, and to give the cake a gentle touch during rolling so it stays supple. It’s not just dessert; it’s a memory in the making, a ritual that brings friends and family to the table with smiles and stories to trade.

Storing and Reheating Tips

Storing this pumpkin roll carefully matters for texture and flavor. I always prepare a roll that’s destined for the fridge with a soft, well-chilled filling and a lightly tightened wrap so the flavors mingle rather than leak out.

Room Temperature: If you’re serving within the same day, you can keep the rolled cake wrapped in plastic at room temperature for up to 6 hours. The filling is best when it’s not too warm, so if your house is sunny or hot, go straight to refrigerating after a quick chill.

Refrigerator Storage: The pumpkin roll keeps beautifully in the fridge for 3–5 days. Keep it wrapped tightly or stored in an airtight container to prevent it from drying out or absorbing fridge odors. Slicing just before serving helps retain moisture and keeps the cut clean.

Freezer Instructions: For longer storage, wrap the whole roll tightly in plastic wrap and then in aluminum foil. Freeze for up to 2–3 months. Thaw overnight in the fridge before slicing. The texture may soften slightly after freezing, but the flavor remains bold and cozy.

Glaze Timing Advice: If you’re freezing the roll, it’s best to apply the glaze after thawing and a gentle re-roll if needed. Glazing before freezing can lead to uneven texture as the glaze absorbs into the cake. If you’re reheating slices briefly, you can ask for a light glaze after warming to keep the surface glossy and inviting.

Frequently Asked Questions

Can I make this gluten-free?

Yes. Swap the all-purpose flour for a 1:1 gluten-free all-purpose blend that’s designed for cakes. You may need to add a touch more liquid if the batter seems stiff. The texture will be a little denser, but it still rolls beautifully and tastes like autumn in a bite.

Do I need to peel the zucchini?

This recipe uses pumpkin, not zucchini, but if you’re thinking of a swap-like variation for zucchini rolls, you’d want to squeeze the moisture from shredded zucchini or you’ll end up with soggy filling. For pumpkin, there’s no peeling required—just use smooth canned puree and you’ll be golden.

Can I make this as muffins instead?

Absolutely. Bake the batter in a lined muffin tin at 350°F (175°C) for 14–18 minutes. Allow to cool completely, then fill with a dollop of cream cheese. The roll is designed to be a log, but muffins with that creamy center are a cozy alternative.

How can I adjust the sweetness level?

For less sweetness, reduce the sugar in the batter to 1/2 cup and keep the filling balanced with a touch extra vanilla or a splash of lemon juice to brighten the tang. You can also reduce the powdered sugar in the filling by a few tablespoons or swap part of it with a touch of maple syrup for depth.

What can I use instead of the glaze?

If you’d rather skip the glaze, dust the surface with a light shower of powdered sugar and a pinch of cinnamon. For a richer finish, a thin cream cheese drizzle or a light maple glaze works nicely and keeps the flavor cohesive with the filling.

Final Thoughts

This pumpkin roll recipe has become a staple in my kitchen because it blends nostalgia with practicality. It’s the kind of dessert you can pull together when you’re tired but want to feel proud, the kind you’ll bring to a friend’s house and let their eyes light up because the cake looks so pretty and the filling tastes like comfort. If you’re new to rolling cakes, give yourself a little grace—the first roll might have a crack or two, but those are just the character lines on a perfect autumn afternoon. I’ve found that the more you make it, the more confident you become, and the better your rolls look—like a little edible sculpture that still tastes homey. If you try this pumpkin roll recipe, I’d love to hear how you customized it—did you swap in pecans, add a splash of rum extract, or use a homemade pumpkin puree from a winter squash you roasted yourself? Tell me in the comments, rate the recipe, and share your own variations. Happy baking!

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