Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

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.

Pumpkin cake roll cut into slices on parchment paper

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.

Pumpkin roll cake cut into slices

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
A slice of pumpkin cake roll on a plate

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:

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
Cook: 20 minutes
Total: 40 minutes
Servings: 10
Save Recipe Pin Recipe Comment Print 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

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
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!
pumpkin-cake-roll-cream-cheese-filling-frosting-Thanksgiving-Halloween

You May Also Like:

Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

More about me

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




47 Comments

  1. I too just made a roll cake! Great minds obviously think alike… your pumpkin roll looks delicious!

    Reply

  2. Mira, I think you actually look like a pumpkin cake pro!! I love your photos in this post in particular – and your tip about the dental floss is so stellar – I’m definitely going to remember that one!

    Reply

  3. Happy Monday Mira, I’m just laughing because you mentioned that you didn’t have the confidence to make a pumpkin roll….so needed to hear that! Your picture is stunning, would love to serve this up for Thanksgiving! Libby’s is a great pumpkin to use to, they should so be sponsoring you, hope they see this post!! Will be pinning, hopefully they check Pinterest =)

    Reply

  4. Pumpkin Cake Rolls are the best! One of my first jobs was at a bakery and we’d make delicious pumpkin rolls that looked just like that!! Your pumpkin roll looks so soft and delicious! Pinned 🙂

    Reply

  7. It doesn’t look like your first one at all, Mira! It’s beautiful!
    And it’s also not too late for pumpkin. We haven’t even hit Thanksgiving yet!

    Reply

  8. YUM! What a fun recipe! LOVE the use of pumpkin! So pretty too! This would be the perfect dessert to bring for Thanksgiving! 🙂 Great recipe!

    Reply

  10. This was your first pumpkin cake roll!? It looks like you’ve made it 100 times before – gorgeous! I’ve never made one myself, but you make it look so easy! I’m definitely inspired!

    Reply