Why You’ll Love This Recipe

The Classic Pumpkin Roll is the ultimate fall dessert — light, moist pumpkin cake infused with warm spices, swirled around a rich and creamy cream cheese filling. It’s as impressive to serve as it is delicious to eat. This nostalgic recipe is a holiday favorite, perfect for Thanksgiving, potlucks, or cozy evenings. Plus, it’s easier to make than it looks with simple steps and pantry staples.

Ingredients

For the Cake:

¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
3 large eggs (room temperature)
1 cup granulated sugar
⅔ cup canned pumpkin
4 tablespoons powdered sugar (for towel dusting)

For the Filling:

8 ounces cream cheese, softened
1 cup powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 tablespoons powdered sugar (for garnish, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cake:

Preheat oven to 375°F (190°C). Grease a 13×18-inch half sheet pan, line with parchment paper, grease again, and lightly dust with flour.
In a bowl, mix flour, baking powder, baking soda, cinnamon, cloves, and salt.
In a separate large bowl, beat eggs and sugar until thick and pale. Add pumpkin and mix until smooth.
Gradually stir in dry ingredients until fully combined.
Spread batter evenly in the prepared pan. Bake for 13-15 minutes, until the top springs back when touched.
Immediately turn the hot cake onto a clean kitchen towel sprinkled with powdered sugar. Peel off parchment, roll the cake up with the towel starting from the short side, and let cool completely.

For the Filling:

Beat cream cheese and butter until smooth.
Gradually add powdered sugar and vanilla, then beat until fluffy.
Unroll the cooled cake, spread filling evenly, then re-roll without the towel.
Wrap in plastic wrap and refrigerate for at least 1 hour.
Dust with powdered sugar before slicing and serving.

Servings and Timing

Servings: 14
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Variations

Nutty Version: Add chopped pecans or walnuts to the batter for crunch.
Maple Twist: Replace vanilla in the filling with maple extract.
Spiced Up: Add nutmeg or ginger for a deeper spice profile.

Storage/Reheating

Wrap the pumpkin roll tightly in plastic wrap and store in the refrigerator for up to 5 days. For longer storage, freeze the roll wrapped in plastic and foil for up to 3 months. Thaw in the fridge overnight before serving. Best served chilled or at room temperature—no reheating required.

FAQs

Do I need a special pan for this recipe?

A 13×18-inch half sheet pan is ideal for the thin cake needed to roll.

Can I make the pumpkin roll in advance?

Yes, it’s great for making a day or two ahead—just keep it refrigerated.

Will the cake crack when rolling?

Rolling the cake while it’s still warm helps prevent cracks.

Can I freeze the pumpkin roll?

Yes, freeze the whole roll or individual slices, wrapped well, for up to 3 months.

What if I don’t have a kitchen towel for rolling?

Use parchment paper dusted with powdered sugar instead.

Can I use fresh pumpkin?

Yes, just ensure it’s pureed and not too watery.

How can I make it less sweet?

Reduce the powdered sugar in the filling slightly to suit your taste.

Is it okay to skip the cloves?

Yes, you can omit cloves or substitute with nutmeg for a similar warmth.

Can I use whipped cream instead of cream cheese filling?

Whipped cream can be used, but it’s less stable for rolling and storage.

How do I keep the roll from sticking to the towel?

Make sure to dust the towel generously with powdered sugar before rolling.

Conclusion

The Classic Pumpkin Roll is a show-stopping dessert that blends simplicity with festive charm. From its spiced sponge to the luscious cream cheese filling, it’s a recipe that never fails to impress. Easy to make and perfect for making ahead, it’s the ideal sweet roll to bring to your fall gatherings or enjoy with a cup of coffee at home.

Classic Pumpkin Roll

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This Classic Pumpkin Roll features a soft and spiced pumpkin sheet cake rolled around a luscious cream cheese filling. Perfectly moist and festive, it’s an easy fall dessert that’s ideal for holidays, parties, or cozy baking days at home.

Author: Emily
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 14 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prep Pan: Preheat oven to 375°F. Grease and line a 13×18-inch jelly roll pan with parchment; grease and flour again.
Make Batter: Beat eggs and sugar until pale and thick. Mix in pumpkin. Stir together dry ingredients and add to wet mixture until smooth.
Bake: Pour batter into pan, spread evenly, and bake 13–15 minutes.
Roll Cake: Immediately turn out onto a kitchen towel dusted with powdered sugar. Roll up cake (with towel) and let cool.
Make Filling: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until creamy.
Fill and Roll: Unroll cooled cake, spread with filling, re-roll (without towel).
Chill and Serve: Wrap in plastic wrap, refrigerate at least 1 hour. Dust with powdered sugar, slice, and serve.

Notes

Roll cake while warm to avoid cracking.
Can be made ahead and frozen (wrap tightly).
Use parchment paper for best release from the pan.