This Pumpkin Cake Roll was one of those recipes I avoided for years because I assumed it was too fussy. But once I tried it, I realized it’s actually pretty simple — and a lot more forgiving than it looks. The sponge comes out soft and flexible, and rolling it up while it’s still warm makes the whole process smooth. You just need a clean towel, a light touch, and a little patience.

It’s the perfect mix of cozy fall flavors and creamy richness. The filling is a classic cream cheese blend that balances the pumpkin perfectly. I love that this cream cheese pumpkin roll slices cleanly and looks impressive on a dessert table without much effort. It’s one of those fall cakes recipes that always gets comments and requests for the recipe.

This is also a great make-ahead option. I usually chill it overnight, then slice it the next day before serving. Whether you’re looking for an easy pumpkin roll for Friendsgiving or just want a Thanksgiving cake roll that feels a little different than pie, this one always delivers. It’s the kind of dessert that makes you feel like you pulled off something fancy, even though it came together in your own kitchen.

Pumpkin Cake Roll

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

4

servings

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Ingredients

• Cake

• 3 ⁄4 cup all-purpose flour

• 1 ⁄2 teaspoon baking powder

• 1 ⁄2 teaspoon baking soda

• 1 ⁄2 teaspoon cinnamon

• 1 ⁄2 teaspoon pumpkin pie spice

• 1 ⁄4 teaspoon salt

• 3 large eggs

• 1 cup granulated sugar

• 2 ⁄3 cup unsweetened canned pumpkin

• Powdered sugar, for dusting

• Filling

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 6 tablespoons butter, softened

• 1 ⁄2 teaspoon vanilla extract

Directions

• Preheat oven to 375°F (190°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper and lightly spray with cooking spray.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
• In a large bowl, beat the eggs and sugar until thick and pale in color. Stir in the pumpkin.
• Gently fold the dry ingredients into the wet mixture in batches, mixing just until combined.
• Spread the batter evenly into the prepared pan and smooth the top with a spatula.
• Bake for 13 to 15 minutes, or until the top springs back when lightly touched.
• While the cake bakes, lay a thin, lint-free kitchen towel flat on the counter and generously dust it with powdered sugar.
• Once the cake is done, loosen the edges and carefully invert it onto the sugared towel. Peel off the parchment paper.
• Starting from a short end, gently roll the cake up in the towel while it’s still warm. Let it cool completely, seam side down.
• Meanwhile, beat the cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
• Once the cake is cool, unroll it gently. Spread the filling evenly over the surface, stopping just before the edges.
• Re-roll the cake (without the towel) and wrap tightly in plastic wrap. Chill for at least 2 hours before serving.
• Dust with powdered sugar just before slicing and serving.

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Make-Ahead Tip

You can make the entire cake roll a day in advance. Wrap it tightly in plastic wrap and store in the refrigerator overnight. It slices more cleanly when fully chilled, and the flavors settle beautifully after a rest.