This recipe is so easy, even a beginner baker can master this pumpkin roll. It’s a soft pumpkin cake rolled with a tangy cream cheese filling. The perfect addition to your dessert table any time of year.
It’s always a crowd favorite. This cake batter is so simple that it doesn’t even require a mixer and comes together in the time it takes to preheat the oven.
The most time-consuming part is waiting for it to cool and set into its beautiful spiral.
Easy Homemade Pumpkin Roll Recipe for Beginners
Fall is the season of cozy vibes, warm spices, and indulgent pumpkin desserts. If you’re looking for the easiest pumpkin roll recipe to impress family and friends, you’re in the right place. Elegant enough to be the star of your holiday table yet easy enough for a weekday treat, this pumpkin roll has quickly become my favorite go-to dessert for autumn.
This is the recipe I use to create a delicious tender pumpkin cake every single time. Growing up, my mom loved making jelly roll cakes and pumpkin roll cakes throughout the year. She was best at baking all sorts of delicious desserts. I learned a thing or two about rolling cakes for this dessert.
Why You’ll Love This Recipe
Beginner-Friendly. Designed for those attempting their first pumpkin roll cake.
Rich Cream Cheese Filling. The perfect balance of tangy and sweet.
Warm Autumn Spices. Infused with pumpkin pie spice for the ultimate fall flavor.
Perfect Texture. A moist spiced pumpkin cake that’s easy to roll and stays tender.
Easy Homemade Pumpkin Roll Recipe for Beginners
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Kitchen Essentials
Ingredients
For the Pumpkin Cake
- 3 Large Eggs at room temperature
- 1 Cup Granulated Sugar
- ⅔ Cup Pure Pumpkin Puree not pumpkin pie filling
- ¾ Cup All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Pumpkin Pie Spice
- ½ Teaspoon Salt
For the Cream Cheese Filling
- 8 Ounces Cream Cheese softened to room temperature
- 1 Cup Powdered Sugar
- 1 Teaspoon Vanilla Extract
- 6 Tablespoons Unsalted Butter softened
Instructions
- Step 1. Preheat your oven to 375°F (190°C).
- Prepare the Baking Pan (10×15 inches). Line your inch jelly roll pan with parchment paper and spray it with non-stick spray or cooking spray. This ensures easy removal of the pumpkin cake batter.
- Step 2: Make the Pumpkin Cake Batter. In a large bowl, whisk the eggs and granulated sugar until light and fluffy.3 Large Eggs, 1 Cup Granulated Sugar
- Add the pure pumpkin puree and mix until smooth.⅔ Cup Pure Pumpkin Puree
- In a separate medium bowl, combine the dry ingredients: all-purpose flour, baking powder, pumpkin pie spice, and salt.¾ Cup All-Purpose Flour, 1 Teaspoon Baking Powder, 1 Teaspoon Pumpkin Pie Spice, ½ Teaspoon Salt
- Gradually fold the flour mixture into the wet ingredients, ensuring a smooth batter.
- Step 3: Bake the Cake. Pour the batter evenly into the prepared pan, smoothing it to the edges.
- Bake for 12–15 minutes or until the top of the cake springs back when lightly touched.
- Step 4: Roll the Cake. While the cake is still hot, carefully invert it onto a clean tea towel generously sprinkled with powdered sugar.
- Remove the parchment paper and gently roll the cake from one narrow end to the other, using the towel to guide you. Pro Tip. The towel should be between the cake rolls so it doesn’t stick together.
- Let the rolled cake cool completely on a wire rack.
- Step 5: Make the Cream Cheese Filling. Beat the cream cheese, butter, powdered sugar, and vanilla extract in a large mixing bowl until smooth and creamy.8 Ounces Cream Cheese, 1 Cup Powdered Sugar, 1 Teaspoon Vanilla Extract, 6 Tablespoons Unsalted Butter
- Step 6: Assemble the Pumpkin Roll. Unroll the cooled cake carefully.
- Spread the cream cheese mixture evenly over the entire surface.
- Re-roll the cake tightly, leaving the towel behind, to create the perfect rolled cake.
- Step 7: Chill and Serve. Wrap the pumpkin roll cake in plastic wrap and refrigerate for at least an hour before slicing.
- For the best results, dust the roll with additional powdered sugar before serving.
Your Own Private Notes
Nutrition
Tips for Beginners
Use parchment paper to prevent sticking to the baking pan and for easy transfer.
Roll the hot cake while it’s still pliable to avoid cracking.
How to Prevent Your Cake Roll from Cracking
Worried about your pumpkin roll cake breaking during rolling? Don’t fret! By following these simple tips, you can make flawless rolled cakes without any cracking.
Roll the Cake While It’s Hot
The key to a perfect roll is to work while the pumpkin cake is still warm. As soon as you take it out of the oven, carefully invert it onto a tea towel dusted with powdered sugar, peel off the parchment paper, and roll it tightly.
A hot cake is flexible and easy to shape, and rolling it immediately helps set the spiral form. Once it cools in this shape, it can be unrolled and re-rolled easily without breaking.
Let the Cake Cool Completely While Rolled
Leave the cake rolled up in the towel until it cools fully to room temperature. Cooling in the rolled position allows the structure of the moist spiced pumpkin cake to set properly, reducing the risk of cracks when you later add the filling and reroll it.
Unroll Only When the Filling is Ready
Prepare your cream cheese mixture ahead of time, so you can immediately spread the luscious cream cheese filling onto the cake as soon as it’s unrolled. Keeping the unrolled time short minimizes the chances of the cake cracking and keeps it moist for a smooth re-roll.
By following these tips, you’ll achieve a perfect, tender pumpkin cake roll every single time—no stress, just delicious results.
Substitution for Pumpkin Pie Spice
If you don’t have pumpkin pie spice, you can easily make a substitute using common pantry spices. For this recipe, mix the following to replace 1 teaspoon of pumpkin pie spice:
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Adjust these ratios based on your preferences or what you have on hand. For a slightly different flavor, you can also include a pinch of allspice or cardamom. This DIY blend will give your pumpkin roll the same warm, cozy flavor that makes it so irresistible
Do I Have to Use a Jelly Roll Pan?
While a jelly roll pan is ideal for making this pumpkin Swiss roll, you can also use a quarter-sheet pan if needed. Keep in mind that the cake will be thicker in a smaller pan, resulting in a shorter and wider roll.
If you choose this option, allow the pumpkin cake to cool completely before adding the filling. The thicker cake will also require a bit more time to bake and cool, so adjust accordingly for the best results.
What size is a jelly roll pan, is it the same has a half sheet pan?
A jelly roll pan is typically 10×15 inches with a rim about 1 inch high. It is smaller than a half sheet pan, which measures 13×18 inches and also has a rim of about 1 inch.
While they are both rimmed pans, a jelly roll pan is specifically designed for thin cakes like pumpkin roll cakes or sponge cakes that need to be rolled. Using a half sheet pan for a jelly roll recipe is not ideal, as the batter will spread too thin, potentially leading to uneven baking and a fragile cake.
Can I Use Parchment Paper Instead of a Tea Towel?
If you don’t have a smooth kitchen towel or tea towel on hand, you can use parchment paper as a backup. However, be aware that the cake may stick more easily to the paper because it traps moisture during cooling, potentially making the surface gummy or sticky.
For better results, consider using cheesecloth as an alternative—it’s more effective at preventing sticking without affecting the cake’s texture.
Can I Use Homemade Pumpkin Puree?
Yes! Homemade pumpkin puree works wonderfully for this recipe. Just make sure it’s not too watery.
What if My Cake Cracks?
Don’t worry! The luscious cream cheese filling will cover minor cracks.
With this easy homemade pumpkin roll recipe, you’ll be whipping up a dessert that tastes like fall in no time. Perfect for potlucks, family dinners, or as a treat for yourself, it’s the best pumpkin roll recipe for any occasion.
Pro Tips for Making This Pumpkin Roll Recipe
- Prep Your Pan for Success. Use a jelly roll pan lined with parchment paper and lightly coat it with non-stick spray or cooking spray. This ensures the cake releases effortlessly after baking.
- Use Room Temperature Ingredients. Bring your eggs, cream cheese, and butter to room temperature before mixing. This helps create a smooth, lump-free batter and a creamy filling.
- Dust the Tea Towel Generously. Sprinkle plenty of powdered sugar on your tea towel before turning out the cake. This prevents sticking and makes rolling the hot cake much easier.
- Roll Immediately After Baking. Roll the cake while it’s still warm to avoid cracking. The warm spices in the tender cake also release a heavenly aroma during this step.
- Chill Before Slicing. After assembling the roll with the cream cheese frosting, refrigerate it for at least 30 minutes. This allows the cake to firm up, making it easier to slice cleanly.
- Use an Offset Spatula for Filling. Spread the cream cheese mixture evenly with an offset spatula to ensure the luscious cream cheese filling is distributed perfectly.
- Wipe Your Knife Between Cuts. For neat slices, use a sharp knife and clean it with a damp towel between each cut.
Best Way to Serve or Present This Pumpkin Roll
Classic Presentation
Arrange the slices on a serving platter with a light dusting of powdered sugar over the top for a simple, elegant look.
Garnish for Impact
Add a dollop of whipped cream or a drizzle of maple syrup beside each slice. Garnish with a small mint leaf or a sprinkle of pumpkin pie spice for a festive touch.
Pair with Seasonal Beverages
Serve with a cup of spiced tea, hot apple cider, or pumpkin-flavored coffee for a cozy autumn vibe.
Holiday Display
Place the roll on a decorative tray lined with parchment or wax paper, and surround it with mini pumpkins, cinnamon sticks, or autumn leaves for a seasonal centerpiece.
Gift It
Wrap individual slices in plastic wrap and place them in an airtight container for thoughtful holiday gifts or party favors.
These tips and presentation ideas will help you create a stunning and delicious pumpkin roll cake that’s sure to impress.
Storing Pumpkin Roll
To store your pumpkin roll, wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to 3-4 days.
The cream cheese filling needs to be kept cold for freshness. Before serving, let it sit at room temperature for 15–20 minutes to soften for the best flavor and texture.
Freezing Pumpkin Roll
You can freeze a pumpkin roll cake whole or sliced for up to 3 months. Wrap it securely in plastic wrap, followed by a layer of aluminum foil or a freezer-safe container to prevent freezer burn.
Thaw in the refrigerator overnight or at room temperature for about 30–60 minutes for individual slices, and sprinkle with powdered sugar before serving.
My family loved this!