Name: Pumpkin Cake Roll with Cream Cheese Filling
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 3 eggs; 1/2 cup sugar; 3/4 cup flour; 3/4 cup pumpkin puree; 1/2 tsp. baking soda; 1/2 tsp. baking powder; 1/2 tsp. salt; 1 tsp. cinnamon; 4 tbsp. salted butter, softened; 1 (8 oz.) package cream cheese, softened; 1 tsp. vanilla; 1 cup powdered sugar

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Homemade Pumpkin Cake Roll is just a simple pumpkin sheet cake (made from scratch) rolled up with a sweet cream cheese filling. Making a Pumpkin Cake Roll may seem a bit intimidating at first, but trust me, the results are worth the effort!

Homemade Pumpkin Roll (It’s Actually Easy to Make!)

There’s just something about the cozy charm of pumpkin combined with a luscious cream cheese filling that just makes you want to curl up with a warm drink and a good book. Or maybe it’s just me?

At any rate, that swirl of sweet pumpkin cake and cream cheese frosting is a treat that’s sure to bring smiles and warm memories to your table any time of year, but for sure in the lovely fall season.

What makes this recipe great:

🫚The fall pumpkin spice flavor. (The best part!) Pumpkin and cinnamon…MMM. This recipe only calls for cinnamon, but you can always substitute with (or add extra) fall spices like pumpkin pie spice, cloves, nutmeg, ginger, and allspice if you’d like.

✨Impressive, yet still easy! (Or I would not be making it, to be honest😅) Although it might look like a fancy dessert, the recipe is surprisingly straightforward and gives you that “wow” factor without a lot of effort. Even if you’ve never made a roll cake before, this one’s a great place to start.

🍂Great for any occasion. Whether it’s a holiday gathering, a cozy weekend treat, or a fun dessert to bring to a potluck, this pumpkin cake roll fits right in.

So. All that to say, whether you’re celebrating a special occasion or simply enjoying the flavors of the season, this classic pumpkin cake roll recipe invites you to enjoy the cozy comforts of home baking this season. Grab your apron and let your kitchen fill with the cinnamon-y scent of fall!

Ingredients

Eggs – usually I use the brown ones from my parents’ chickens, but since they’re between flocks right now, white ones shall have to do!
Sugar – white granulated sugar
Flour – all purpose flour
Pumpkin – canned pumpkin puree
Baking soda + baking powder
Salt
Cinnamon

For the cream cheese filling:

ingredients for pumpkin cake roll cream cheese filling setting on the counter

Butter – salted butter
Cream cheese – I go for the full fat cream cheese, so the filling is creamier!
Vanilla extract
Powdered sugar

Find the full recipe on a printable recipe card below!

Supplies we used:

Sheet pan – a 10×15 inch jelly roll pan. The pan I used is a little smaller than the classic 11×17 inch baker’s half sheet pan; that one should work too, though it might be harder to roll the cake without cracking it.
Parchment paper – to line the pan. Wax paper actually works too, if that’s what you have on hand.
Electric stand mixer – I use my good old Kitchenaid mixer for lots of things, including this classic pumpkin roll recipe.
Measuring cups and spoons and a spatula or two
Kitchen towel and a wire rack – I use kitchen towels similar to these for this cake roll.
Pot holders – this probably goes without saying, but you’ll need pot holders to handle the hot cake pan!
Mixing bowl – you’ll need a small bowl to mix up the cream cheese filling
Handheld electric mixer – I also have the handheld mixer from Kitchenaid and they both have an important place in my kitchen! This thing works great for beating small amounts (like a block of cream cheese).

pumpkin cake roll on a clear tray with two slices laying in front of it

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How to make a Homemade Pumpkin Roll from Scratch

Preheat the oven to 350°F. Get the cream cheese and butter out of the refrigerator so it’s room temperature when you’re ready for to make the filling!

Using a stand mixer fitted with the paddle attachment, beat the eggs and sugar together for a few minutes on medium-high speed until the mixture turns slightly thicker and a little lighter in color.

Beat in the pumpkin puree, then add the dry ingredients and mix on medium-low speed until thoroughly combined, scraping down the sides of the bowl if needed.

Line a 10×15 jelly roll pan with a piece of parchment paper, then spread the pumpkin cake batter evenly into the pan.

Bake for 10-15 minutes or until a toothpick inserted comes out clean. While the pumpkin cake is baking, use a little strainer to dust a layer of powdered sugar onto a clean kitchen towel. Once the pumpkin cake is done, flip it over right onto the sugared kitchen towel and peel off the parchment paper. Then roll up the pumpkin cake, towel and all, starting at the short side. Place on a rack to let the cake cool.

Meanwhile, in a mixing bowl, beat the softened butter and cream cheese, then add the vanilla and powdered sugar and beat until smooth. Once the rolled cake is somewhat cool, (but not cooled completely) carefully unroll the cake and spread the cream cheese mixture in an even layer on top. Then roll up the pumpkin cake roll again (this time without the towel!) and place it seam side down on a tray or plate.

Refrigerate until ready to serve. Enjoy!

two pieces of pumpkin cake roll on a plate with a fork

Storage

Store the pumpkin roll in an airtight container in the refrigerator for up to 5 days.

Tips, Tricks & Notes

Garnish you cake roll. A drizzle of dark or white chocolate or a dusting of powdered sugar is pretty on top of the cake roll.
Add more spice. This recipe only asks for cinnamon, but any other spices like pumpkin pie spice, cloves, nutmeg, ginger, and allspice would add even more of that wonderful fall flavor.
Don’t over-bake the cake. Overbaked cake tends to crack when you’re trying to roll or unroll it.
Frost and roll the cake roll before it’s completely cool. This might seem odd, but the cake won’t crack quite as soon if you unroll it carefully and frost and re-roll it when it’s still slightly warm.

Common Questions

Can I make the pumpkin cake roll ahead of time?
Yes, you can make pumpkin cake roll a day ahead. Then chill the pumpkin cake roll overnight to be served the next day.

What if I don’t have a kitchen towel to roll the cake?
You can use parchment paper lightly dusted with powdered sugar as an alternative, but a clean tea towel works best for preventing sticking and easing the rolling process. I have some thin cotton towels that work perfectly for this!

How do I know when the cake is done baking?
The cake should spring back gently to the touch and not look wet on the surface. I also like to poke a toothpick into the cake and if it comes out clean, it’s done! Be careful not to overbake as it can become dry and hard to roll without it cracking.

More desserts to try this season:

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approx. 10 1-inch slices