Pumpkin Roll with Cream Cheese Frosting

My easy Pumpkin Roll is light, airy, and creamy, filled with warm fall spices and a smooth cream cheese frosting. It is the perfect dessert or snack to share during Thanksgiving holidays. I love that it uses simple ingredients like pumpkin puree, flour, eggs, vanilla, butter, and sugar, most of which I already have in my pantry this time of year.

Since my pumpkin recipes are always popular during the holidays, I like to take advantage of the season and make my creamy classic pumpkin pie along with this Pumpkin Roll. The pie is so easy to prepare ahead and save for later, but in the meantime, we enjoy the pumpkin roll fresh from the kitchen. If this is your first time making a cake roll, do not worry, it is just as simple as making a pistachio raspberry Swiss roll recipe. I often let the kids help with this recipe, and we have so much fun baking together. It is such a sweet way to create memories that they will pass down one day when they bake with their own kids.

What I love most about this recipe is that you do not have to wait for the holidays to enjoy it. The best part is that canned pumpkin puree is available all year, so you can make this anytime you crave a sweet treat. That is what I love about my recipes; they are easy, approachable, and perfect for busy families. If you are a pumpkin lover like we are, this one will quickly become a favorite. We make it for Halloween parties and always include it on our Thanksgiving table.

Why you will love this recipe 

• So soft and creamy: I love how light the cake stays, and the creamy filling blends so smoothly with the pumpkin flavor. It is so good that I always make an extra one because everyone ends up asking for another slice.
• Made with everyday stuff: I never have to make a special trip to the store for this recipe since it uses simple things like pumpkin puree, flour, eggs, and sugar. Most of the time, I already have everything sitting in my pantry waiting to be used.
• Perfect for any gathering: Whether I make it for our Thanksgiving table, a fall potluck, or just a weekend treat, this Pumpkin Roll always rocks.
• Fun to roll and share: Rolling the cake is easier than it looks, and I usually have my kids help me spread the frosting. We laugh, make a little mess, and end up with something so tasty to share.

What you will need

• Pumpkin and dairy: I use 100% pure pumpkin puree from a can and full-fat cream cheese at room temperature so it blends smoothly. Softened unsalted butter helps make the filling creamy and rich.
• Dry ingredients: All-purpose flour, baking powder, baking soda, and salt form the base of the cake. You can also use a 1:1 gluten-free blend, though it may be a bit more crumbly.
• Sweeteners: I use granulated sugar for the cake and sifted powdered sugar for the filling and dusting on top.
• Flavorings: Vanilla extract and warm spices like cinnamon, nutmeg, and cloves add that perfect fall flavor. You can also swap them for pumpkin pie spice if that is what you have on hand.
• Add-ins: Chopped walnuts or pecans add a crunchy texture that pairs nicely with the soft cake and creamy filling.

How to make

Preheat and prepare: I start by preheating the oven to 375 degrees F. While it heats, I grease a 15×10-inch jelly roll pan or spray it with cooking spray, then line it with greased wax paper. On the counter, I lay a thin kitchen towel and sprinkle it with about 1/4 cup of powdered sugar to use later for rolling.

Mix dry ingredients: I whisk together the flour, salt, spices, baking soda, and baking powder in a large bowl until everything is well combined and evenly mixed.

Mix wet ingredients: I use an electric hand mixer to beat the eggs and sugar in a large bowl until thick and smooth. Then, I add the pumpkin puree and mix until it is all combined before gently stirring in the flour mixture. If I am making a big batch, I use my stand mixer with the whisk attachment to make it even easier.

Spread and bake: I pour the batter into the prepared pan and spread it evenly to the edges, then sprinkle chopped walnuts or pecans on top for a little crunch. I bake it for about 13 to 15 minutes, just until the top springs back when lightly touched.

Roll and cool: I carefully loosen the cake from the pan and flip it onto the prepared towel. Then, I peel off the paper and gently roll it up in the towel from the short end before letting it cool completely on a wire rack.

Make the filling: In a medium bowl, I beat the cream cheese, powdered sugar, and vanilla until smooth and creamy. Then, I spread the filling evenly over the cooled cake using an offset spatula and roll it back up gently.

Chill: I wrap the pumpkin roll in plastic wrap and place it in the fridge for at least an hour so it sets nicely and slices cleanly.

Expert tip

Roll the cake while still warm

My biggest tip for making the best pumpkin roll is to roll the cake while it is still warm. I learned that if you wait too long, it can crack or lose its shape. When it is warm, the cake stays soft and easy to work with, and it keeps that nice swirl once you add the filling. I usually roll it up gently in a towel, let it cool, and then spread the creamy filling before rolling it back up. It is such a simple trick, but it makes the cake look like it came straight from a bakery.

More tips to consider:

• I always sprinkle plenty of powdered sugar on the towel so the cake does not stick when rolling. It makes the whole process much easier.
• Sometimes I roll the cake using the same parchment paper I baked it on, and it works great too. It is a little less messy that way.
• I make sure the cake is completely cool before adding the cream cheese filling. If it is even slightly warm, the filling can melt.
• The filling should be soft enough to spread easily but not runny. If it is too thick, I let it sit for a few minutes at room temperature.
• When I do not have a jelly roll pan, I use one of my cookie sheets and it works just as well. The trick is to keep the layer even.
• If the bottom browns too much, I flip the cake onto another towel with powdered sugar so the light side shows on the outside. It looks prettier when sliced.
• I always wash and dry the knife after each cut. A serrated knife works best for clean slices that do not squish the cake.

Recipe variations and add-ins:

• Ginger spice roll: I add 1 teaspoon of ground ginger and a pinch of allspice to the batter. It brings a warm spicy flavor that reminds me of holiday baking.
• Vanilla bean: I stir in the seeds of one vanilla bean into the cream cheese filling. The flavor tastes richer and more fragrant, perfect for serving with coffee or tea.
• Chocolate swirl: I mix t2 tablespoons of cocoa powder into half the batter and swirl it in before baking. The mix of chocolate and pumpkin tastes like dessert heaven.
• Apple spice: I fold in one small grated apple and a pinch of extra cinnamon into the batter. It makes the roll moist and gives it a light apple flavor that is perfect for fall.
• Cranberry pumpkin: I mix in a handful of dried cranberries to the batter for a pop of color and a touch of tartness.

Serving suggestions:

When I serve this Pumpkin Roll for dessert, I love pairing it with my tender and juicy pumpkin pot roast for a full fall-inspired dinner. Afterward, we usually enjoy it with a warm mug of my Starbucks copycat Pumpkin Spice Latte, which makes the perfect sweet ending to the meal.

During the holidays, I sometimes drizzle caramel sauce over the roll and serve it alongside my Pumpkin Spice Hot Cocoa Bombs for the kids. If I am creative, I use the same recipe to make small pumpkin cupcakes with the whipped cream as frosting and top them with candy corn or colorful sprinkles for a festive touch.

How to store leftovers:

• Store: Once the pumpkin roll has cooled completely, I wrap it in plastic wrap and place it in an airtight container. It stays fresh in the fridge for up to 5 days and tastes just as good.
• Freeze: When I want to keep it longer, I wrap it well in plastic wrap and then in a freezer bag. It keeps in the freezer for up to 3 months and still tastes amazing when thawed.
• Thaw: I move it to the fridge the night before serving so it softens slowly. By the next day, it is ready to slice and enjoy.

Frequently asked questions

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