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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.
Table of Contents
Why This Recipe Works
- Flexible, moist sponge → rolls easily without cracking
- Balanced sweetness → not overly sugary like many pumpkin rolls
- Stable cream cheese filling → smooth, spreadable, holds shape
- Proven method → roll while warm = no stress later
- Reliable results → tested, simple ingredients, no guesswork
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
How to Roll Without Cracks
This is where most people mess it up – here’s the reality:
- Roll the cake while still warm → this sets the shape
- Don’t overbake → dry cake = cracks
- Use parchment or towel with powdered sugar → prevents sticking
- Unroll gently once cooled → don’t force it
If small cracks happen: ignore them. The filling + powdered sugar hides everything.
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.
Clean Slicing Tip
Use dental floss instead of a knife for clean slices without squishing the roll.
Storage
- Thaw overnight in fridge before serving
- Fridge: up to 2–3 days, covered
- Freezer: wrap tightly + freeze up to 2 months
Recipe Notes
Works in a larger pan → thinner, more delicate roll
Don’t skip dusting with powdered sugar before rolling – this prevents sticking
Slightly underbaked is better than overbaked
Leave a small border when spreading filling so it doesn’t squeeze out
Chill before slicing for clean cuts
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:
Pumpkin Cake Roll Recipe
Ingredients
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Pumpkin roll is one of my favorite fall treats! In fact, the first time I ever had pumpkin was in a roll. I would love a big slice, please!
I think is never too late for a pumpkin recipe 😀 and this pumpkin cake roll looks very interesting 🙂
Thanks Michela!
Glad you like it Ashley!
Your pumpkin cake roll looks gorgeous, Mira! I would’ve never know that this was your first time making it! I love the cream cheese in the middle. Sounds like the perfect dessert to have for Thanksgiving! Pinned!
Thanks a lot Gayle! It sure tasted great, too!
Looks so pretty Mira, great job! It’s so funny but few days back even I wanted to make pumpkin roll by using the recipe on Libby’s pumpkin puree..in fact I peeled the label and kept it aside but didn’t get a chance to make it till now. Rolls are not difficult, although my first attempt was a disaster but I kept trying till I made the perfect one. You nailed it in your first attempt, kudos! Pinned.
Thanks so Much Manali! Yeah, I had the peeled label on my counter for a week, before I made it! Now I’m excited to try som other kinds of cake roll 🙂
Wow, this looks amazing! It’s so neat and perfectly rolled, I don’t even know how you managed to slice it without smearing the cream cheese everywhere! Could you share that tip on our FB group please? I am sure everyone would love to know!
sure, I thought of doing so 🙂
This pumpkin cake roll looks gorgeous, Mira! It’s perfect especially for your first time 🙂 And it’s never too late for pumpkin 🙂 Pinning to my pumpkin board!
Thanks Kelly!
Wow, it looks so pretty and yummy Mira. I’ve never made a pumpkin cake roll and I’ll save your recipe because if I ever try that’s the one I want to make. Thank you for that.
Thanks a lot Regina!!!
Well…I have never made a pumpkin cake roll. This looks sooo good. You’ve convinced me to try! 🙂
I hope you get to try and like it Annie!
this looks awesome! I love that it’s pumpkin, it looks so soft mmmm pinning!
Thanks for pinning Michele!