This delicious Pumpkin Roll recipe is the best dessert for fall occasions! The fluffy, spiced cake is made with pumpkin puree, cinnamon, and brown sugar, then rolled up around a tasty cream cheese filling. Dust the pumpkin cake log with powdered sugar and serve for a delightful treat!
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What’s in this Pumpkin Roll Recipe?
Wrap yourself in coziness with this warmly-spiced, sweet pumpkin cake filled with a rich and tangy cream cheese frosting!
- Eggs: Add richness and structure to the cake.
- Pumpkin Puree: Makes this cake roll moist and tender. You can use canned or homemade, but make sure not to use pumpkin pie filling (which already has spices added to it)!
- Sugar: A combination of granulated and brown sugar sweetens the cake, while powdered sugar sweetens the filling without making it gritty.
- Vanilla Extract: Enhances the sweetness of both the cake and the filling!
- All-Purpose Flour: Gives the cake structure.
- Baking Soda: Helps the cake rise in the oven.
- Cinnamon: Adds a touch of warming spice.
- Kosher Salt: Enhances the pumpkin flavor of the cake.
- Cream Cheese: Makes the filling creamy and tangy.
- Unsalted Butter: Gives the filling structure and richness.
Pro Tip: Try swapping out the cinnamon for pumpkin pie spice for even more flavor!
Variations on Pumpkin Cream Cheese Cake Roll
There are lots of ways to change up the flavor of this pumpkin Swiss roll cake. Try adding some pumpkin pie spice to the filling for even more flavor, or fold in some candied ginger and orange zest, crushed ginger cookies, or chopped nuts.
This classic recipe is made of a richly spiced pumpkin cake rolled up around a tangy cream cheese filling.
If your pumpkin cake is gummy, it likely has too much moisture. Make sure to measure your ingredients using the spoon-and-level method to avoid adding too much of any one ingredient!
If your cake is sticky on the outside, this is likely from condensation that formed on the roll as it cooled. Simply dust it with powdered sugar to remedy this!
Spray the parchment paper with nonstick spray to keep the cake from sticking!
The secret to a perfect roll cake is to shape the cake while it’s still warm. Roll the cake in a towel or a piece of parchment paper to keep it from sticking to itself and let it cool completely in the rolled shape.
If your roll cake is cracking when rolled, try working more slowly. It’s important not to rush the process!
How to Store
Store leftover pumpkin roll cake in an airtight container in the refrigerator for up to 3 days. Let come to room temperature for about 30 minutes before enjoying.
How to Freeze
Freeze this pumpkin cream cheese roll whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Serve this pumpkin log with a dollop of pumpkin spice whipped cream, a scoop of pumpkin ice cream, and a pumpkin spice latte, pumpkin cream cold brew, or some slow cooker pumpkin hot chocolate!
Pumpkin Roll Recipe
Equipment
- Kitchen Scale (optional)
- Jelly Roll Pan
- Hand Mixer
Ingredients
For the Cake
- 3 large eggs 150 grams, room temperature
- ⅔ cup pumpkin puree 151 grams
- ½ cup granulated sugar 100 grams
- ½ cup brown sugar 107 grams
- 1 teaspoon pure vanilla extract 4 grams
- ¾ cup all-purpose flour 90 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon ground cinnamon 3 grams
- ¼ teaspoon kosher salt
For the Filling
- 8 ounces cream cheese 227 grams, room temperature (1 brick)
- 6 tablespoons unsalted butter 85 grams, room temperature (¾ stick)
- 1 cup powdered sugar 113 grams, plus more for dusting
- 1 teaspoon pure vanilla extract 4 grams
Instructions
- Preheat oven to 375°F. Spray a 10×15-inch Jelly Roll Pan with oil. Line with parchment paper and spray the parchment.
- In a large bowl, stir the eggs, pumpkin puree, sugar, brown sugar, and vanilla extract together.3 large eggs, ⅔ cup pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, 1 teaspoon pure vanilla extract
- In a separate medium bowl, whisk the flour, baking soda, cinnamon, and salt together.¾ cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt
- Add the dry ingredients to the wet and mix until just combined.
- Pour the batter into the prepared pan and spread it into an even layer all the way to the edges.
- Bake for 15-20 minutes, or until the cake springs back when poked lightly.
- Dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel and peel off the parchment paper. Starting at the short end, roll the cake into a log. Place it on a wire rack and let it cool completely.
- While the cake cools, use a hand mixer to beat the cream cheese in a medium bowl until smooth. Add in the butter and beat until combined. On low speed, mix in the powdered sugar and vanilla. Once combined, increase the speed and beat until creamy.8 ounces cream cheese, 6 tablespoons unsalted butter, 1 cup powdered sugar, 1 teaspoon pure vanilla extract
- Once the cake is cool, gently unroll it and spread the frosting onto the cake in an even layer.
- Roll the cake up without the towel.
- Transfer to your serving platter, cover, and refrigerate for 30 minutes.
- Dust with powdered sugar and serve.
Video
Becky’s Tips
- Use room temperature ingredients for the best results.
- Make sure to use pumpkin puree, not pumpkin pie filling.
- Measure your ingredients using the spoon-and-level method to avoid adding too much of any one ingredient. Too much pumpkin could lead to a gummy cake, and too much flour could lead to a dry cake.
- Do not rush rolling the cake; slow and steady will make it perfect!
- Let the cake cool completely while rolled up to ensure it won’t crack once filled and re-rolled.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
I love it! The flavors are amazing!!