Pumpkin Cake Roll Recipe

Pumpkin Cake Roll Recipe – seasonal treat, perfect for fall. Layer of soft and tender pumpkin cake with sweet, smooth and creamy cream cheese frosting.A soft, flexible pumpkin cake rolled with smooth cream cheese filling. This is one of those classic fall desserts that looks impressive but is actually simple once you understand the process.

Ready in under an hour + chill time, and perfect for holidays, gatherings, or make-ahead desserts.

Ingredient Notes (No Duplication)

• Pumpkin puree (not pie filling) → controls sweetness and texture
• Eggs → create structure + flexibility for rolling
• Pumpkin spice + cinnamon → layered, warm flavor (not flat)
• Cream cheese + butter combo → gives rich but stable filling
• Powdered sugar → smooth texture without graininess

No need for cake flour – all-purpose works perfectly here.

Variations

• Add chopped walnuts or pecans for texture
• Swap spices with just cinnamon for a simpler flavor
• Add a light maple flavor to the filling
• Dust with powdered sugar or drizzle with glaze for a more finished look

Ingredient Notes

• All-purpose flour works perfectly — no need for cake flour
• Pumpkin puree (not pie filling) keeps the texture soft and balanced
• Eggs (room temperature) help create a flexible cake that rolls without cracking
• Pumpkin spice + cinnamon give warm, classic fall flavor
• Cream cheese + butter create a smooth, stable filling
• Powdered sugar ensures a silky texture

Roll the Cake

Bake the cake in a lined pan, then invert it immediately onto a surface dusted with powdered sugar.

• You can use a kitchen towel or parchment paper
• Peel off the baking parchment
• Roll the cake while still warm
• Let it cool completely in that shape

Once cooled:

• Unroll gently
• Spread the filling, leaving a small border
• Roll back up and chill before slicing

Rolling while warm is what prevents cracks – don’t skip this step.

Storage

• Thaw overnight in fridge before serving
• Fridge: up to 2–3 days, covered
• Freezer: wrap tightly + freeze up to 2 months

More Pumpkin Recipes:

• These Gluten Free Pumpkin Spice Cake Pops from Eat At Our Table are a great way to sweeten your fall dessert table.
• This Pumpkin Olive Oil Cake from Perchance to Cook is easy to make, super moist and tastes delicious.
• PUMPKIN AND PEANUT BUTTER CUPCAKES
• SWEET AND MOIST PUMPKIN BREAD:
• VEGAN PUMPKIN SPICE SMOOTHIE:

5 from 6 votes

Pumpkin Cake Roll Recipe

By Lyubomira L

Soft, flexible pumpkin cake rolled with a smooth cream cheese filling. This is a classic fall dessert that looks impressive but is simple to make once you know the process.

Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

Servings: 10

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Ingredients 

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For Prep:

• ▢ Powdered sugar, for dusting
• ▢ Clean kitchen towel or parchment paper
• ▢ Oil spray

Pumpkin Cake:

• ▢ 3/4 cup all-purpose flour
• ▢ 1/2 tsp baking powder
• ▢ 1/2 tsp baking soda
• ▢ 1/4 tsp salt
• ▢ 1/2 tsp pumpkin pie spice
• ▢ 1/2 tsp ground cinnamon
• ▢ 3 large eggs, room temperature
• ▢ 3/4 cup granulated sugar
• ▢ 2/3 cup pumpkin puree, not pumpkin pie filling

Cream Cheese Filling:

• ▢ 8 oz 226 g cream cheese, softened
• ▢ 1 cup powdered sugar, sifted
• ▢ 6 tbsp unsalted butter, softened
• ▢ 2 tsp vanilla extract

Video

Instructions 

Pumpkin Cake Roll

• Preheat oven to 375°F (190°C).
• Line a 9×13-inch pan with parchment, lightly grease and flour.
• Generously dust a clean towel or parchment with powdered sugar.
• This prevents sticking when rolling.
• In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.
• In another bowl, beat eggs and sugar until thick and pale.
• Mix in pumpkin puree.
• Fold in dry ingredients just until combined.
• Do not overmix.
• Spread batter evenly in the pan.
• Bake 13–15 minutes, until the top springs back.
• Immediately invert onto prepared surface.
• Remove parchment and roll the cake while still warm from the short side.
• Let cool completely (about 1 hour).

Cream Cheese Filling

• Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.

Assemble

• Carefully unroll the cooled cake.
• Spread filling evenly, leaving a small border.
• Roll back up gently. Wrap and refrigerate for at least 1 hour.
• Slice and serve.

Notes

• Rolling while warm prevents cracking
• Do not overbake – dry cake will crack
• Leave a border when spreading filling to avoid overflow
• Chill before slicing for clean cuts
• A larger pan (10×15-inch) can be used for a thinner roll

Nutrition

Calories: 200kcal, Carbohydrates: 28g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 67mg, Sodium: 202mg, Potassium: 87mg, Sugar: 20g, Vitamin A: 2825IU, Vitamin C: 0.7mg, Calcium: 27mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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