The Best Homemade Pumpkin Roll Recipe

I’ve always found the allure of a pumpkin roll in its perfect harmony of flavors—warm spices, creamy filling, and a soft cake that melts in your mouth. It’s easier to make than it looks, and once you master the technique, it becomes a go-to dessert for any fall occasion. Whether you’re new to baking or a seasoned pro, this recipe might just redefine your expectations of what a pumpkin roll can be.

Recipe

There’s something magical about a pumpkin roll that makes it the ultimate fall dessert—trust me, once you try this recipe, you’ll understand why.

With a tender, spiced pumpkin cake that’s impossibly moist and a silky cream cheese filling that’s just the right amount of sweet, it’s a slice of autumn in every bite.

What makes this recipe a standout? It’s all about the balance of flavors and textures—think warm cinnamon and nutmeg paired with the tangy richness of cream cheese. Plus, it’s easier to make than it looks, even if you’re new to rolling cakes.

This pumpkin roll has been a family favorite for years, and I promise, one bite will make it a staple in your home, too.

Get ready to impress everyone at your next gathering or simply treat yourself to a cozy dessert that tastes like a hug in cake form. Let’s bake!

Ingredients

When it comes to baking a pumpkin roll, the ingredients are your foundation—choose wisely, and the result is a moist, flavorful swirl of autumn bliss. Let’s start with the essentials and some insider tips to guarantee your roll is bakery-worthy yet totally customizable.

For the Cake:

• Eggs: Use room temperature eggs for a lighter, fluffier texture.
• Granulated Sugar: Adds sweetness and helps the cake rise.
• Canned Pumpkin Purée: Opt for pure pumpkin, not pumpkin pie filling—this is non-negotiable for that authentic flavor.
• All-Purpose Flour: Provides structure; don’t overmix to keep it tender.
• Baking Powder & Baking Soda: These leaveners are vital for lift.
• Ground Cinnamon & Pumpkin Pie Spice: These spices are the heart of the roll—fresh spices make all the difference.
• Vegetable Oil: Keeps the cake moist; skip substitutes here.

For the Filling:

• Cream Cheese: Full-fat cream cheese is a must for a rich, velvety filling.
• Powdered Sugar: Guarantees a smooth, sweet texture.
• Vanilla Extract: Use pure vanilla for the best flavor.
• Unsalted Butter: Adds richness; soften it for easy mixing.

Pro Tips:

• Swap pumpkin pie spice for individual spices (cinnamon, nutmeg, ginger, cloves) if needed.
• For a lighter filling, substitute half the butter with whipped cream.
• Garnish with a dusting of powdered sugar or crushed pecans for extra elegance.

With these ingredients, you’re set to create a pumpkin roll that’s moist, flavorful, and irresistibly seasonal.

How to Make the Best Classic Pumpkin Roll Technique

• Spread batter evenly in the pan – A thin, uniform layer guarantees even baking. Tilt the pan or use an offset spatula to smooth the top.
• Bake for 13-15 minutes – The cake is done when it springs back when lightly touched. Underbaking makes it sticky; overbaking dries it out.
• Immediately turn onto a towel dusted with powdered sugar – Carefully flip the warm cake onto a clean kitchen towel.

Peel off the parchment paper slowly to avoid tearing.

– Roll cake + towel together from the short end – This sets the shape while cooling.

Let it rest seam-side down for 1 hour. Unroll gently when ready to fill.

– Make the filling – Beat cream cheese, butter, powdered sugar, and vanilla until smooth.

Chill for 10 minutes if too soft—this prevents oozing when rolling.

– Spread filling evenly over unrolled cake – Leave a ½-inch border to avoid spillage.

A thin layer guarantees the cake rolls neatly without cracking.

– Re-roll tightly without the towel – Use the towel as a guide but remove it this time.

Wrap in plastic and refrigerate for 1 hour before slicing—this firms the filling.

Pro Tips:

• Dust the towel generously with powdered sugar to prevent sticking.
• For clean slices, chill the roll for 30 more minutes and use a serrated knife.
• Freeze leftovers (wrapped well) for up to 1 month—thaw in the fridge overnight.

Nutrition

Here’s the nutritional information for a slice of homemade pumpkin roll.

Chef Tips

Though making a pumpkin roll might seem intimidating, I’ve found that a few simple tricks can make the process much smoother. Always use a clean kitchen towel dusted with powdered sugar to roll the cake—it prevents sticking.

Don’t overmix the batter, or the texture will be dense. Roll the cake while it’s warm to avoid cracking.

Chill it before filling for easier handling and a neater finish.