Mom's Best Recipes
Recipe

Pumpkin Roll

A classic pumpkin cake roll with warm spices and a tangy cream cheese filling. Soft, swirly, and surprisingly doable with a few simple tricks.

Author By Matt Campbell
4.8
A sliced pumpkin roll on a serving platter with a visible cream cheese swirl and a light dusting of powdered sugar
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Pumpkin roll is one of those desserts that looks like it took a full day and a minor degree in pastry arts. In reality, it is mostly about timing and confidence. You bake a thin pumpkin sponge, roll it up while it is warm so it learns the shape, then unroll, fill, and roll again. That is it. No fancy skills, no weird ingredients, just a cozy fall dessert with a dramatic little swirl.

This version keeps the cake tender, the filling creamy, and the whole operation low-drama. You will get spiced pumpkin flavor, a bright cream cheese tang, and that soft cake texture that makes you go back for a second slice “just to even it out.”

Hands rolling a warm pumpkin sheet cake in a clean kitchen towel on a wooden counter

Why It Works

  • Thin, flexible cake that rolls nicely: We bake it in a jelly roll pan and roll it while warm, which helps set the spiral shape (minor cracks can still happen, and powdered sugar covers a multitude of sins).
  • Big pumpkin spice flavor without being heavy: A mix of cinnamon, ginger, nutmeg, and cloves keeps it classic and fragrant.
  • Stable cream cheese filling: Softened cream cheese plus powdered sugar makes a thick, spreadable filling that stays put when sliced.
  • Cleaner slices with a defined swirl: A full chill firms everything up so you can cut neat rounds instead of squish spirals.

Pairs Well With

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Storage Tips

Refrigerator: Wrap the pumpkin roll tightly in plastic wrap, then add a second layer of foil or slip it into an airtight container. It keeps well for up to 3 to 4 days. Food-safety best practice: keep it refrigerated and do not leave it at room temperature for more than 2 hours total.

Freezer: Pumpkin roll freezes like a champ. Wrap the whole roll (or individual slices) in plastic wrap, then foil. Freeze up to 2 months for best texture (it can last longer, but the cake can start to dry out). Thaw overnight in the fridge.

Make-ahead tip: The easiest make-ahead move is to fully assemble the roll, wrap it well, and refrigerate overnight. If you want to prep the cake ahead, you can bake it and roll it in the towel, then wrap and refrigerate for up to 1 day. Before unrolling to fill, let it sit at room temperature for 20 to 30 minutes so it loosens up and is less likely to crack.

Common Questions

Why did my pumpkin roll crack?

Cracks usually happen if the cake cools too long before the first roll, if it is slightly overbaked and dries out, or if it is unrolled while fridge-cold. Roll it up while warm in a powdered-sugar-dusted towel, bake just until the center springs back lightly, and if you chilled the unfilled roll, let it sit at room temp for 20 to 30 minutes before unrolling.

Do I have to use a kitchen towel?

A clean, thin cotton towel works best because it is flexible and helps the cake hold its shape without sticking. Parchment can work in a pinch, but it is more likely to crease and cause cracks.

Can I use pumpkin pie filling instead of pumpkin puree?

Skip the pie filling. It has added sugar and spices, which can throw off the texture and sweetness. Use 100% pumpkin puree. Canned puree is easiest and consistent. If using homemade, make sure it is not watery (drain if needed).

How do I keep the filling from oozing out?

Make sure the cake is completely cool before filling, and chill the filling for 10 minutes if your kitchen is warm. Also leave a small border on one long edge so the filling has somewhere to go as you roll. Roll snug, not tight.

Can I add nuts?

Yes. Sprinkle 1/2 cup finely chopped toasted pecans or walnuts over the filling before rolling. Keep the pieces small so slicing stays clean.

The first time I made a pumpkin roll, I treated it like a fragile museum piece. I moved too slowly, let the cake cool too much, and it cracked like dry pavement. Still tasted amazing, though, which felt unfair in a good way. Now I make it like I cook most things, with a little hustle and a lot of “we will fix it if it gets weird.” Roll it warm, chill it cold, and suddenly you are the person who casually brings a perfect spiral dessert to the table.