There’s something almost magical about a pumpkin roll cake. It looks like it came straight from the window of a fancy bakery, all swirled and dusted with sugar.

But here’s the secret: it’s not nearly as hard to make as it looks. In fact, it’s one of those wonderfully impressive desserts that’s totally doable, even if you’re not a professional baker.

This particular recipe is a cozy hug in dessert form. It brings together a warmly spiced, super moist pumpkin cake with a rich, tangy cream cheese filling.

The best part? It comes together in about 30 minutes of active time. It’s the perfect project for a crisp fall afternoon, filling your kitchen with the most incredible smells.

Ingredients Needed for the Recipe

Gathering your ingredients first makes the whole process so much smoother. Here’s what you’ll need for this autumnal masterpiece.

For the Cake:

• All-purpose flour: The foundation of our cake, giving it structure and a tender crumb.
• Baking powder & baking soda: Our dynamic leavening duo that makes the cake light and airy.
• Ground cinnamon, cloves, ginger, allspice: The classic pumpkin spice team. For the best flavor, make sure your spices are fresh!
• Salt: A pinch to balance all the sweetness and enhance the other flavors.
• Large eggs: They bind everything together and add richness to the cake.
• Granulated sugar: Sweetens the cake and helps create a soft texture.
• Pumpkin puree: The star of the show! Use canned for consistency or homemade if you’re feeling ambitious.
• Confectioner’s sugar: For dusting the towel and the finished cake. It prevents sticking and looks beautiful.

For the Filling:

• Cream cheese: Must be at room temperature! This is non-negotiable for a smooth, lump-free filling.
• Butter: Also softened. Combined with the cream cheese, it creates a luxuriously creamy frosting.
• Confectioner’s sugar: Sweetens the filling and helps it hold its shape once rolled.
• Vanilla extract: A dash of vanilla adds a wonderful depth of flavor to the creamy filling.

How to make Pumpkin Roll Cake?

Don’t be intimidated by the roll! It’s all about one simple trick you’ll master in no time. Just follow these steps.

Preheat and Prepare

Start by heating your oven to 375°F (190°C). Line a standard half-sheet pan (about 18×13 inches) with a silicone baking mat or a sheet of parchment paper.

Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, all your wonderful spices, and the salt. Whisking ensures they’re evenly distributed so every bite is perfectly spiced.

Whisk the Wet Ingredients

In a separate, larger bowl, whisk the eggs, granulated sugar, and pumpkin puree. Keep whisking until the mixture is completely smooth and beautifully uniform in color.

Bring the Batter Together

Add the dry ingredient mixture to the wet pumpkin mixture. Gently stir them together just until you can no longer see any streaks of flour. Be careful not to overmix!

Spread and Bake

Pour the batter onto your prepared pan and spread it into an even rectangle, about 15×10 inches in size. Pop it in the oven and bake for about 13 minutes. The cake is done when it’s springy to the touch.

The Magic Roll

This is the key step! While the cake is still warm, generously dust the top with confectioner’s sugar. Lay a clean kitchen towel or a new piece of parchment paper over it.

Flip and Roll

Carefully flip the entire pan over onto the towel. Gently peel away the silicone mat or parchment from the bottom of the cake. Now, slowly and gently, roll the cake up from the short end, with the towel inside.

Let it Cool

Let the rolled-up cake cool completely on a wire rack. This step gives the cake “memory,” so it won’t crack when you roll it with the filling later.

Make the Filling

While the cake cools, make the filling. In a medium bowl, use an electric mixer to beat the softened cream cheese and butter until smooth and creamy.

Finish the Filling

Gradually beat in the confectioner’s sugar and vanilla extract. Keep mixing until the filling is fluffy and perfectly spreadable.

Fill and Roll Again

Once the cake is cool, unroll it carefully. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Gently re-roll the cake, this time without the towel inside.

Chill and Serve

Wrap the finished roll in plastic wrap and refrigerate for at least 30 minutes. This helps it set for cleaner slices. Dust with more confectioner’s sugar before serving!

Best Time to Serve This Dish

This cake is the undisputed champion of autumn gatherings. It just feels right served alongside a warm drink on a cool day.

It’s the perfect grand finale for a Thanksgiving feast, a show-stopping dessert for a Halloween party, or a special treat for a cozy weekend brunch.

Honestly, any time you want to bring a little fall festivity to the table is the right time for a pumpkin roll.

Tips

A few little tricks can make the difference between a good pumpkin roll and a great one. Here’s how to ensure yours is perfect.

Room temperature is key. For the creamiest, lump-free filling, your cream cheese and butter must be truly soft before you start mixing.

Don’t overbake the cake. Keep a close eye on it. An overbaked cake is a dry cake, and a dry cake is more likely to crack when you roll it.

Roll it while it’s warm. This is the most important tip for a crack-free roll! The cake is most flexible when it first comes out of the oven.

Use a clean, lint-free towel. If you’re using a kitchen towel to roll the cake, make sure it doesn’t have any fuzzies that could stick to the warm surface.

How to Store and Reheat

This cake stores beautifully, making it a fantastic make-ahead dessert option for busy holidays or weeknights.

Keep it tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to five days this way.

You can also freeze it for longer storage. Wrap the whole roll or individual slices tightly in plastic wrap, then again in foil. It will keep in the freezer for up to three months.

To serve, just thaw it overnight in the refrigerator or for a couple of hours on the counter. No reheating is needed!

Ingredient Substitutions

Don’t have every single spice? No problem. Here’s how you can adapt this recipe with what you have on hand.

If you’re missing individual spices, you can substitute an equal amount of pre-mixed pumpkin pie spice. Just use about 1 ¼ teaspoons total.

For a slightly different flavor profile, you could add a tiny pinch of black pepper or cardamom to the spice mix. It adds a wonderful warmth.

While the cream cheese filling is classic, you could also fill this cake with a stabilized whipped cream for a lighter option.

If you need a dairy-free version, use your favorite plant-based cream cheese and butter alternatives. The cake itself is already dairy-free!

Flavor Variations

The classic version is heavenly, but feel free to get creative and make this recipe your own with these simple twists.

For a delightful crunch, sprinkle a handful of finely chopped toasted pecans or walnuts over the cream cheese filling before you roll the cake up.

Love chocolate? Fold mini chocolate chips into the cake batter or add a layer of chocolate ganache underneath the cream cheese filling.

Add a tablespoon of bourbon or dark rum to the cream cheese filling for a sophisticated, grown-up kick that pairs wonderfully with the pumpkin.

For a festive touch, fold a handful of dried cranberries or crystallized ginger into the filling for little bursts of flavor in every slice.

Pairing Ideas

This cake is fantastic on its own, but pairing it with the right drink can turn it into a truly special experience.

A cup of strong, hot coffee is the classic and perfect pairing. The bitterness of the coffee cuts through the sweetness of the cake beautifully.

For a cozy evening, try it with a mug of hot spiced apple cider or a chai tea latte. The warm spices will complement the cake perfectly.

If you’re serving it for a fancy occasion, a glass of late-harvest Riesling or a sweet dessert wine makes for an elegant combination.

And for the kids (or kids at heart), a tall glass of cold milk is always the ultimate dessert companion.