pumpkin roll recipe

The first time I made this pumpkin roll recipe, the kitchen smelled like early mornings in grandma’s kitchen—warm pumpkin, cinnamon, and a whisper of maple syrup in the air. It tasted like autumn wrapped in a kiss of cream cheese, and it disappeared in minutes at my house. I’ve since learned a dozen little tricks that make it fail-proof, yet still wonderfully homemade. My kids ask for this all the time—and honestly, so do my friends, because it’s a showstopper that somehow feels effortless. Think of it as a more dramatic version of cinnamon rolls, but lighter, brighter, and with that nostalgic pumpkin punch. If you’ve ever wanted to wow guests with something that looks like a bakery-worthy masterpiece but feels like you pulled it from your own oven in a heartbeat, this pumpkin roll recipe is your new go-to. Let’s talk about why this is the one I reach for when I want something special but not intimidating.

2> What is [Recipe Name]?

What is a pumpkin roll recipe?

Think of a pumpkin roll as a soft sponge cake rolled around a dreamy Cream Cheese Filling, all dusted with powdered sugar and a hint of pumpkin spice. It’s essentially a roulade—a fancy bakery term that just means “stuffed and rolled”—but the home cook version is friendlier than it sounds. The name comes from the star ingredient: pumpkin puree that gives the cake its moist texture and warm color, paired with a tangy-sweet filling that balances all that autumn sweetness. This pumpkin roll recipe is the cozy cousin of classic yellow cake with frosting, but with a seasonal twist you can feel in every bite. I love how the cake itself stays tender and light, so the cream cheese swirls shine through, like little ribbons of indulgence. It’s the kind of dessert you can slice thin for guests or go bold with a thicker, more generous roll for a weekend treat.

Why do you love this movie?

Why You’ll Love This Recipe

What I love most about this pumpkin roll recipe is its balance. The cake is incredibly tender—every bite practically melts in your mouth—while the filling delivers that creamy, tangy contrast that makes you reach for another slice. The spice mix is just right; cinnamon, ginger, nutmeg, and a touch of cloves all play nicely with the pumpkin, not overpowering it. It’s also surprisingly simple to pull off, which makes it a lifesaver on busy nights or when you’re hosting last-minute guests. The ingredients are pantry-friendly, and you probably already have most of them on hand. Budget-friendly, too, given that you can often stretch the filling by reducing Cream Cheese a touch without losing that signature creaminess. And the presentation? It looks like a showpiece—perfect for holiday dinners, potlucks, or a Sunday family coffee ritual. What I love most about this pumpkin roll recipe is that it feels special without needing a fancy kitchen or a long shopping list. It’s a quiet triumph you can savor together with loved ones. If you’ve tried other pumpkin desserts and found them heavy, this one brings a lighter texture with a bright finish that lingers on the palate.

### 4. How to Make Pumpkin Roll Recipe

How to Make Pumpkin Roll Recipe

Quick Overview

This pumpkin roll recipe is all about a light, spongy cake that rolls around a lush cream cheese filling. You’ll whisk together dry ingredients, beat the wet ingredients until airy, fold them gently to keep the batter light, bake on a parchment-lined Sheet Pan, fill while still warm, and roll carefully to set the shape. The whole process feels like a little kitchen ritual—adult-friendly, kid-approved, and not as intimidating as it looks. The result is a cinnamon-kissed, pumpkin-scented slice with that creamy swirl peeking out like a treasure map. It’s a forgiving method, too: with a gentle hand, you’ll get a perfect roll that doesn’t crack, and if it does crack a bit, a quick dusting of powdered sugar hides the seams nicely. This pumpkin roll recipe is my go-to when I want fall to feel like a warm hug you can share with friends.

Ingredients

[Organize ingredients by purpose with detailed explanations:]

For the Main Batter:
– 1 cup (240 ml) pumpkin puree, not Pumpkin Pie filling, preferably BPA-free can
– 3 large eggs, room temperature
– 1/2 cup (100 g) granulated sugar
– 1/4 cup (60 ml) + 1 tablespoon (15 ml) vegetable oil or neutral oil
– 1 teaspoon vanilla extract
– 1 cup (120 g) all-purpose flour, sifted lightly
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– Pinch of cloves (optional but lovely)
– Pinch of salt

For the Filling:
– 8 oz (225 g) cream cheese, softened
– 1/2 cup (60 g) powdered sugar, sifted (adjust to taste)
– 1 teaspoon vanilla extract
– Optional zest of 1/2 orange for brightness

For the Glaze:
– 1 cup (120 g) powdered sugar
– 1–2 tablespoons milk or cream (adjust for desired drizzle consistency)
– 1/2 teaspoon vanilla extract
– Optional splash of maple syrup for warmth

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first: preheat your oven to 350°F (175°C). Line a 15×10-inch sheet pan with parchment paper, then grease the parchment lightly with a touch of oil to keep the cake from sticking. I always dust the parchment with a small amount of flour—this little trick helps the cake release in one neat piece without tearing. If you’ve got a rimmed baking sheet, you’re set. You want that flat surface, not a jiggly edge, so your roll stays uniform and snug.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves (if using), and salt. This is the moment you can really smell the spices coming alive. I like to sift them once or twice to ensure there are no lumps—which helps keep the batter light and ultra-smooth. Set this aside; you’ll fold it in later with a gentle touch.

Step 3: Mix Wet Ingredients

In a large bowl, beat the eggs with the sugar until pale and airy—this usually takes about 2–3 minutes with a hand mixer or 1–2 minutes with a stand mixer. Add the pumpkin puree, oil, and vanilla, and mix until everything is well combined and glossy. The mixture should look like a silky pumpkin sunrise—rich, not heavy. If you’ve got a splash of orange zest, now’s the time to fold it in for a fragrant brightness.

Step 4: Combine

Gently fold the dry ingredients into the wet batter in batches. The key is to maintain that airy texture—overmixing is the enemy here. You’re aiming for a smooth batter with tiny, even bubbles. When the flour is just incorporated, stop mixing. If you see a few stray streaks of flour, don’t panic; a few quick folds will take care of it.

Step 5: Prepare Filling

While you’re mixing, pull the cream cheese to room temperature so it blends silky-smooth with the sugar. In a separate bowl, beat the cream cheese with the powdered sugar and vanilla until fluffy. If you’re feeling a little festive, whisk in orange zest or a pinch of cinnamon to echo the cake spices. Taste as you go; you want a filling that’s pleasantly sweet but not cloying. A little tang from the cream cheese is what makes the roll feel balanced, not too dreamy-sweet.

Step 6: Layer & Swirl

Spread the batter onto the prepared sheet pan in an even, shallow layer. The trick is to get it as thin and uniform as you can—about 1/4 inch thick. Bake for 12–14 minutes, until the cake springs back gently when touched and the edges pull away from the pan a bit. While it’s hot, dust a clean dish towel with a dusting of powdered sugar and flip the cake onto the towel. Carefully peel away the parchment. This is where your patience pays off: rolling while warm helps prevent cracks later on.

Step 7: Bake

Slide the pan into the oven, set your timer, and give the cake a gentle bake. If your oven runs hot, you might need 10–12 minutes; if it runs cool, 14–16 minutes could be your sweet spot. You want a cake that’s just set, not dry. Keep an eye on it and trust the scent—the aroma alone is a telltale sign that this pumpkin roll is headed in the right direction.

Step 8: Cool & Glaze

When the cake is done, roll it back up in the towel with the parchment side up, forming a tight spiral as it cools. Let it rest about 20–30 minutes, which helps set the shape and makes subsequent unrolling easier. Whip up your glaze meanwhile; whisk the powdered sugar with milk and vanilla until it’s pourable but not runny. A touch of maple syrup gives a cozy glow to the glaze, in my opinion. Once the cake has cooled, unroll gently, spread the cream cheese filling in a thin, even layer, and reroll carefully. If you see any cracks, don’t sweat it—the cream cheese filling will seal most seams. Drizzle with glaze or dust with a shower of powdered sugar for that pretty finished look.

Step 9: Slice & Serve

Chill the roll for at least an hour to set and make slicing clean. Use a sharp knife, wipe between cuts for tidy slices, and serve immediately. A thin slice pairs beautifully with a mug of coffee or a chai latte. If you’re making this ahead for a party, you can freeze the rolled cake (without glaze) for up to a month; thaw in the fridge overnight and finish with glaze just before serving. The contrast between the cool, creamy filling and the tender pumpkin cake is what makes this pumpkin roll recipe feel special every single time.

### 5. What to Serve It With

What to Serve It With

Pairing ideas that elevate this pumpkin roll recipe from “contest-worthy” to “family favorite.”

For Breakfast: A light dusting of cinnamon on top, with a warm mug of cinnamon-spiced coffee or a glass of vanilla almond milk. I love starting a Sunday with a slice alongside a frothy latte and a handful of pecans for crunch.

For Brunch: Plate a couple of slices on a white platter, add a dollop of whipped cream, and garnish with orange zest and mint leaves. A cinnamon-scented hot toddy or a maple latte makes it feel extra indulgent.

As Dessert: Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce. If you want a more sophisticated finish, pair with a small glass of spiced apple cider or a mug of black tea with a lemon twist.

For Cozy Snacks: Cut into thinner ribbons and stack on a pretty dessert plate with a few crushed walnuts for texture. A cup of hot chocolate with subtle chili it’s a dream with a bite of pumpkin and cream cheese.

My family traditions often lean toward “the more slices, the better,” and we love how this pumpkin roll recipe calms into a perfect after-dinner treat. It’s the kind of dessert you can share with neighbors during a fall bake sale or tuck into lunch boxes for a cheerful surprise. We always pair it with a story about autumns past—the ones where the house smelled like autumn all day and laughter filled the room.

### 6. Top Tips for Perfecting Your Pumpkin Roll Recipe

Top Tips for Perfecting Your Pumpkin Roll Recipe

I’ve learned little things over the years that make a world of difference. Here are my best tips, organized by technique, to help you nail every step with confidence.

Pumpkin Prep: Use plain, unsweetened pumpkin puree rather than pumpkin pie filling. It keeps the flavor clean and lets the spice do the talking. If the puree is very watery, drain it for a few minutes or press gently in a sieve to remove extra moisture. This prevents a soggy cake and keeps the roll tidy.

Mixing Technique: When you fold the dry ingredients into the wet, do it gently in a few batches. A few small folds beat a lot of vigorous stirring, which makes the cake tougher. You want a delicate batter with barely-there air pockets—this is what makes the texture so plush after rolling.

Swirl & Shape: Keep a light touch when rolling; the towel acts as your guide, but let the cake do the work. If cracks appear, don’t panic. A little dusting of powdered sugar on top hides minor tears, and the filling will seal most seams. I’ve found that rolling while warm helps the cake keep its form, but be patient as it cools to avoid squashing the roll.

Ingredient Swaps: Almond milk or oat milk in the glaze softens the glaze a bit and adds a nutty note. If you’re avoiding dairy, you can use dairy-free cream cheese and a plant-based milk for the filling, though I’ve noticed the texture shifts slightly—still delicious, just different. For a richer flavor, swap half of the pumpkin puree for a spoonful of pumpkin spice puree—fun for a deeper pumpkin flavor, especially in colder months.

Swirl Customization: For a prettier swirl, you can sprinkle a light cinnamon-sugar mix over the filling before rolling. It creates tiny sparkles of flavor along each cut. If you want a more dramatic visual, you can tint a portion of the filling with a tiny drop of red or orange gel food color and layer it in a thin stripe through the center before rolling, yielding a pretty marmalade-like effect when sliced.

Ingredient Swaps: If you’re gluten-free, try a 1:1 gluten-free all-purpose flour blend. Some blends can produce a drier cake, so you may need a tablespoon or two of milk to rehydrate the batter slightly. For a vegan version, use coconut cream cheese and a flax egg (or applesauce) in place of eggs, but note that the texture will be more delicate and may require careful handling while rolling.

Baking Tips: If your oven tends to run hot, lower the temperature to 345°F (175°C) and check a few minutes early to prevent over-browning. Conversely, if your oven runs cool, you may need an extra 2–3 minutes. The cake should be just set, not dry. Let it rest briefly on the sheet pan after removing from the oven to set steam and prevent cracking. A quick test: gently press the center; it should spring back a touch but not feel raw.

Glaze Variations: For a glossy finish, whisk in a teaspoon of corn syrup with the glaze. If you prefer a more deeply flavored finish, replace part of the milk with half-and-half or cream. You can also add a teaspoon of maple syrup or a pinch of salt to the glaze to create a more balanced sweetness that pairs beautifully with the pumpkin.

This is the kind of recipe that’s forgiving when you’ve learned a few pacing tricks. I’ve made it with different fillings, different spices, and even different pan sizes, and the essential magic remains: you’re turning simple pantry staples into something that feels like a warm hug in a dessert form. Lessons learned? The first time I tried this, I overmixed the batter and the cake came out a touch dense. Now I rest the batter, give it those light folds, and the result is a cloud-like roll that makes people smile with every slice.

### 7. Storing and Reheating Tips

Storing and Reheating Tips

Make-ahead magic is part of what makes this pumpkin roll recipe so friendly for gatherings. Here’s how I keep it fresh and tasty for as long as possible.

Room Temperature: The roll can sit at room temperature for up to 2 hours, especially in a cool kitchen. After that, refrigeration keeps it at its best. If your kitchen tends to be warm, skip the room-temperature window and refrigerate sooner to avoid any sagging or sweating of the filling.

Refrigerator Storage: Wrap the rolled cake tightly in plastic wrap and store in an airtight container or a resealable bag. It’s best consumed within 3–4 days for optimal texture of the cake and cream cheese filling.

Freezer Instructions: For longer storage, freeze the unglazed roll (the cake with the filling) wrapped tightly in plastic and then foil. It will keep well for up to 2–3 months. Thaw in the fridge overnight, then finish with glaze just before serving. If you’ve already glazed, you can wrap and freeze, but the glaze texture may alter slightly after thawing; a quick gentle reheating on a low setting can refresh the glaze.

Glaze Timing Advice: If you’re storing the roll unglazed, add the glaze right before serving to avoid sogginess. If you’re serving later the same day, a light glaze will still set nicely as the roll rests. The key is to avoid letting the glaze saturate the cake too much, which can weigh it down.

In our family, we always tuck a slice into a lunchbox or bring a small container of extra glaze for dipping—small touches that turn a simple pumpkin roll into a memory.

### 8. Frequently Asked Questions

Frequently Asked Questions

### 9. Final Thoughts

Final Thoughts

If you’ve been hunting for a pumpkin dessert that feels special but won’t terrify you into buying a pastry chef’s toolkit, this pumpkin roll recipe is it. It’s tuned to be flavorful, balanced, and forgiving in all the right ways. The pumpkin cake stays tender and light, the cream cheese filling provides a tangy contrast that keeps every bite interesting, and the glaze finishes it with a bit of glossy, cozy sweetness. I’ve shared this countless times, and every time I see the first slice disappear in a flurry of happy chatter, I’m reminded of how food ties people together—how a simple roll can become a memory that travels from my kitchen to yours. If you try it, tell me what tweaks you make—I’m always excited to hear how others personalize their pumpkin roll recipe. Happy baking! And if you loved it, please leave a comment or rating so others can find this comfort in their own kitchens. Can’t wait to hear how yours turns out!