Classic Pumpkin Roll
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree 100% pure pumpkin, not pie filling
- 1 teaspoon lemon juice
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup powdered sugar for dusting towel
- 8 oz cream cheese, softened full-fat
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar for filling, sifted
Instructions
- Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly coat with nonstick spray.
- Lay a clean kitchen towel on the counter and sprinkle it generously with powdered sugar.
- In a large bowl, beat eggs and granulated sugar until pale and fluffy.
- Add pumpkin puree and lemon juice; mix to combine.
- In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet, mixing just until combined.
- Spread the batter evenly into the prepared pan.
- Bake for 13–15 minutes, until the cake springs back when lightly touched.
- Immediately invert the cake onto the sugared towel and carefully peel off parchment.
- Starting from the short end, gently roll the cake and towel into a spiral. Let cool rolled for 30 minutes.
- While the cake cools, beat cream cheese, butter, and vanilla until smooth.
- Gradually add sifted powdered sugar to the filling mixture, beating until fluffy.
- Unroll the cooled cake and spread the filling evenly, leaving a small border.
- Reroll the cake (without the towel) and wrap tightly in plastic wrap. Chill for at least 1 hour before slicing.
- Dust with powdered sugar before serving. Slice with a serrated knife for clean edges.
Notes
There’s something irresistibly comforting about a pumpkin roll. It’s not just dessert—it’s an experience. The soft, spiced sponge cake, that creamy, dreamy filling, and the gorgeous swirl that practically begs to be sliced and served with a cup of something cozy. Whether you’re bringing dessert to a Thanksgiving dinner or just satisfying a seasonal sweet tooth, a homemade pumpkin roll is the kind of treat that never goes out of style.
And don’t let that swirl intimidate you. We’re breaking it all down step-by-step, with tips to make it foolproof (and yes, absolutely Instagram-worthy). Ready to roll?
What Makes a Pumpkin Roll So Special?
It’s not just about pumpkin spice season (although that certainly helps). What makes a pumpkin roll shine is its balance: the lightness of the cake meets the richness of the filling, and every bite delivers just enough sweetness without being over the top. You don’t need fancy tools or a pastry chef’s diploma—just a clean kitchen towel, a jelly roll pan, and a little patience. Oh, and pumpkin. Lots of it.
If you’ve ever had a slice of Libby’s Pumpkin Roll, you know what we’re talking about—it’s iconic for a reason. Moist, tender cake with just the right kick of cinnamon and nutmeg, wrapped around a silky cream cheese filling that practically melts on your tongue.
Ingredients & Substitutions
The Cake:
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Pumpkin Puree: Go for 100% pure pumpkin (not pie filling). Libby’s is the classic, but store-brand works too.
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Eggs: They give the cake structure and help it stay light and spongy.
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Sugar: Granulated sugar for the cake, powdered sugar for the filling.
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Flour: All-purpose flour does the trick.
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Spices: Cinnamon, nutmeg, and a pinch of cloves bring that signature fall flavor.
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Leavening: Baking soda helps the cake rise just enough without puffing too much.
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Lemon Juice: A touch of acidity brightens everything up.
The Filling:
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Cream Cheese: Full-fat, softened—trust us, this isn’t the time for low-fat substitutes.
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Butter: Softened, unsalted butter makes the filling ultra smooth.
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Vanilla Extract: Just a splash for warm flavor.
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Powdered Sugar: Sifted, so the filling is silky and not gritty.
Want a twist? Swap in maple extract for the vanilla, or add a tablespoon of bourbon to the filling for a grown-up upgrade. Feeling fancy? Sprinkle chopped pecans or candied ginger before rolling for texture and flair.
Let’s Roll: How to Make the Perfect Pumpkin Roll
Step 1: Prep Your Tools
Line a 10×15-inch jelly roll pan with parchment paper and spray it lightly with nonstick spray. Lay a clean kitchen towel on the counter and sprinkle generously with powdered sugar. You’ll use this to roll the cake while it’s warm, preventing cracks and giving it that signature swirl.
Step 2: Whisk the Cake Batter
In a bowl, whisk together the eggs and sugar until pale and fluffy. Add pumpkin puree and lemon juice and stir to combine. In a separate bowl, whisk flour, baking soda, cinnamon, nutmeg, and cloves. Gradually mix the dry into the wet until just combined. Pour the batter into the prepared pan and spread evenly.
Step 3: Bake It
Pop it into a 350°F oven for about 13–15 minutes. The cake should spring back when lightly touched and pull slightly from the edges. Don’t overbake—it dries out fast.
Step 4: Roll It While It’s Hot
Immediately invert the cake onto your prepared towel. Carefully peel off the parchment. Starting from the short end, gently roll the cake and towel together into a spiral. Let it cool rolled-up for about 30 minutes.
(Quick tip: This step is the secret to the swirl. Rolling while warm helps “train” the cake to curl without cracking later.)
Make the Filling
While your cake cools, whip the cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar, beating until fluffy. Taste it—yeah, that’s the good stuff.
This step is where you can get creative too. Want something totally indulgent? Try our Cinnamon Roll Cheesecake Filling. It’s like a pumpkin roll got cozy with a cinnamon bun—and the result is magical.
Unroll, Fill, and Reroll
Gently unroll the cooled cake. Don’t worry if it curls slightly—that’s normal. Spread the filling evenly, leaving a slight border around the edges. Then carefully reroll the cake (without the towel this time) and wrap it in plastic wrap.
Chill for at least one hour—or overnight—before slicing. This helps the filling set and makes it easier to cut those beautiful swirled slices.
Serve It Up
Dust the roll with powdered sugar for that bakery-style finish. Slice with a serrated knife, wiping between cuts for clean edges. Serve it chilled or slightly room temperature, maybe with a cup of coffee or a drizzle of caramel for extra flair.
Toppings & Variations
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Pecan Crusted Roll: Press chopped pecans into the filling before rolling.
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Pumpkin Spice Latte Vibes: Add instant espresso powder to the filling.
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Mini Pumpkin Rolls: Cut the cake in half crosswise before filling and rolling—great for gifting!
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Gluten-Free Option: Swap in a 1-to-1 gluten-free flour blend (check labels for baking compatibility).
How to Store a Pumpkin Roll
Wrapped tightly in plastic wrap, your pumpkin roll will keep in the fridge for up to 5 days. For best texture, let it sit out for 15 minutes before serving. You can also freeze it! Just wrap in plastic and foil and freeze for up to 2 months. Thaw overnight in the fridge, slice, and serve.
Why Pumpkin Is More Than Just Fall Flavor
Sure, we love pumpkin for the taste and cozy vibes—but it turns out pumpkin is pretty darn good for you too. It’s packed with vitamin A, fiber, antioxidants, and more. According to Healthline, pumpkin supports eye health, boosts immunity, and helps with heart health thanks to its nutrient density and low calorie count.
So yeah, go ahead and reach for that second slice—you’ve got science on your side.
Final Thoughts: The Dessert That’s Always a Hit
Pumpkin rolls are one of those rare desserts that check every box: impressive presentation, crowd-pleasing flavor, and make-ahead convenience. They travel well, slice beautifully, and offer that perfect balance of cake and cream that just feels like fall (even in spring—we won’t judge).
Once you master the roll-and-fill process, the possibilities are endless. You can stick to the classic, go wild with mix-ins, or even layer slices into a trifle for something totally new. No matter how you slice it, this dessert delivers.
So next time you’re craving a cozy baking project, skip the pie. Make a pumpkin roll instead—you’ll be the star of the dessert table, guaranteed.
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