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–+ servings
Pumpkin Roll
This Pumpkin Roll recipe is a beloved fall favorite that wraps the warm, spiced flavor of pumpkin into a soft sponge cake and fills it with sweet, creamy frosting. Popular around Thanksgiving and autumn gatherings, the pumpkin roll is both nostalgic and impressive, with its elegant swirl and balanced sweetness. The moist pumpkin cake contrasts perfectly with the rich filling, making each slice as beautiful as it is delicious. Easy to prepare and perfect for making ahead, it’s a show-stopping dessert that feels special for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling & Assembling 30 minutes
Total Time 1 hour 5 minutes
Course Dessert, Snack
Cuisine American
Servings 8
Calories 260 kcal

Ingredients
  

For the Cake:

  • 1 cup sugar
  • 3 eggs
  • ⅔ cup canned pumpkin
  • 1 tsp lemon juice
  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • ½ cup chopped nuts (optional)

For the Filling:

  • 1 cup powdered sugar
  • 4 tbsp butter
  • 8 oz cream cheese
  • ½ tsp vanilla extract

Instructions
 

Step 1: Prepare the Batter

  • In a large bowl, beat 1 cup sugar and 3 eggs for 5–8 minutes until light and thick.
  • Stir in ⅔ cup pumpkin and 1 tsp lemon juice.

Step 2: Combine Dry Ingredients

  • In a separate bowl, sift together ¾ cup flour, 1 tsp baking powder, 1 tsp ginger, ½ tsp nutmeg, 2 tsp cinnamon, and ½ tsp salt.

Step 3: Mix Batter

  • Fold dry ingredients into the pumpkin mixture until fully combined.

Step 4: Bake the Cake

  • Pour batter into a greased and floured 10x15-inch jelly roll pan.
  • Sprinkle with chopped nuts if using.
  • Bake at 375°F for 15–17 minutes.

Step 5: Roll the Cake

  • Remove from oven and immediately turn cake out onto a towel dusted with powdered sugar.
  • Roll up the cake in the towel and let cool completely.

Step 6: Prepare the Filling

  • In a medium bowl, beat 1 cup powdered sugar, 4 tbsp butter, 6 oz cream cheese, and ½ tsp vanilla until smooth.

Step 7: Fill and Finish

  • Unroll the cooled cake.
  • Spread the filling evenly over the cake.
  • Re-roll without the towel.
  • Wrap in plastic wrap and refrigerate until ready to serve.

Tips

  • Add 4 oz softened cream cheese to the filling for a richer, classic pumpkin-roll flavor.
  • Line the baking pan with parchment for easier removal and cleaner rolling.
  • Dust the towel with cocoa powder instead of powdered sugar to prevent sticking and reduce sweetness.
  • Add chopped pecans or walnuts directly to the batter for extra texture.
  • Replace nutmeg and ginger with pumpkin pie spice if preferred.
  • Chill the filled roll for at least 1 hour before slicing for cleaner cuts.
  • Add orange zest to the filling for a citrusy twist.
  • Reduce sugar by up to 25% without affecting structure.
  • Freeze the roll tightly wrapped for up to 2 months.
  • Optional: lightly dust the finished roll with extra powdered sugar before serving.

Nutrition

Calories: 260kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 260mgPotassium: 150mgFiber: 2gSugar: 29gVitamin A: 7000IUVitamin C: 1mgCalcium: 45mgIron: 1.4mg
Keyword cream cheese-free pumpkin roll, fall, fall recipes, heirloom recipe, holiday baking, holidays, pumpkin, pumpkin dessert, rolled cake, thanksgiving, thanksgiving dessert, vintage recipe
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