Pumpkin roll is one of those desserts that instantly comes to my mind when fall rolls around and the perfect dessert for holiday gatherings. This soft, spiced pumpkin cake wrapped around a creamy filling is literally one of the best things I have ever tasted. I remember the first time I made it at home and how proud I felt when it came out perfectly rolled,,,,,well technically more like after 3 or so attempts lol. It looks fancy, tastes decadent, and is easier to make than you might think, and pairs beautifully with this Pumpkin Spice Cold Brew with Oat Milk. This pumpkin roll comes in second after my number one fav dessert which is Kiki’s Delivery Service Chocolate Cake Recipe.

Recipe Details

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Servings: 8 to 10 slices
Calories: About 280 per slice

Why You’ll Love This Recipe

• Soft, moist pumpkin cake with a creamy, rich filling.
• Perfect for holidays, parties, or a cozy dessert at home.
• Simple ingredients you probably already have in your kitchen.
• Looks impressive but is actually easy to make.

Ingredients You’ll Need for this pumpkin roll

For the Cake

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin puree

For the Filling

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 6 tablespoons unsalted butter, softened

How to Make Pumpkin Roll

• Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In a separate large bowl, beat the eggs and sugar until thick and pale. Mix in the pumpkin puree. Gradually fold in the dry ingredients until smooth.

• Pour the batter into the prepared pan and spread it evenly. Bake for 12 to 15 minutes or until the cake springs back when lightly touched.
• While the cake is still warm, turn it out onto a clean kitchen towel sprinkled with powdered sugar. Carefully peel off the parchment paper. Starting at a short end, roll the cake and towel together. Let it cool completely on a wire rack while folded/wrapped.

• In a medium bowl, beat the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
• Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the surface, then gently roll it back up without the towel.
• Dust the top with powdered sugar if desired.

• Slice into pieces and serve. It’s perfect with a cup of coffee or tea.

Tips for Success

• Don’t overbake the cake; it should be soft and pliable for rolling.
• Roll the cake while it is still warm to prevent cracking.
• Chill the roll slightly before slicing for cleaner slices.