There’s nothing quite like the cozy aroma of pumpkin spice filling your kitchen on a crisp autumn day — and this Pumpkin Roll Cake captures that magic in every bite. With its soft, spiced sponge cake and luscious cream cheese filling, this dessert is the perfect blend of comfort and indulgence. Imagine cutting into a beautiful swirl of pumpkin and creamy frosting — it’s like a taste of fall wrapped in sweetness.
Fun fact: The Pumpkin Roll Cake became popular in the 1970s when home bakers wanted to elevate the classic pumpkin bread into something more elegant yet easy to serve. What makes it special is how simple it is to create such a stunning presentation — no fancy tools required!
This cake isn’t just a showstopper for Thanksgiving; it’s a crowd-pleaser for any gathering. Quick to prepare, light to enjoy, and bursting with seasonal flavors, it’s the kind of recipe families ask for year after year.
If you loved our Pumpkin Spice Gooey Cake, you’ll fall head over heels for this version. It’s equally easy but has an extra moist texture that makes it irresistible. So grab your mixing bowl — let’s roll into the best autumn dessert ever!
What Is Pumpkin Roll Cake?
Have you ever wondered why it’s called a Pumpkin Roll Cake? Well, it’s all in the roll! This delightful dessert starts as a soft pumpkin sponge cake, baked flat, then rolled up with a dreamy cream cheese filling inside — like a delicious pumpkin-flavored Swiss roll.
You might ask, “Why roll a cake when you can just layer it?” Because presentation matters, and let’s face it — that beautiful swirl makes everyone’s jaw drop! The Pumpkin Roll Cake proves that the way to a man’s heart (and everyone else’s!) is truly through the stomach. It’s festive, fun, and easier than it looks.
Ready to impress your guests without breaking a sweat? Then this recipe is calling your name — time to grab that pumpkin puree and get rolling!
Why You’ll Love This Pumpkin Roll Cake
There are plenty of reasons this Pumpkin Roll Cake has earned its place as an autumn favorite, but here are the top three that make it unforgettable:
1. The Flavor Explosion
Every bite bursts with cozy fall spices — cinnamon, nutmeg, and cloves — perfectly balanced with creamy, tangy frosting. It’s like eating pumpkin pie and cheesecake all in one slice!
2. Budget-Friendly Baking
Why spend $30 on a bakery cake when you can whip up this homemade version for a fraction of the price? You only need pantry staples like pumpkin puree, eggs, sugar, and cream cheese — no fancy ingredients required.
3. It’s Surprisingly Easy
Don’t let its elegant look fool you! This dessert is simple to make and even simpler to roll once you know the trick (and yes, I’ll share it below).
If you enjoy this, check out our Caramel Cream Cheese Puff Pastry Squares or Mini Caramel Peanut Cheesecakes— another easy yet elegant dessert. But first, let’s make your kitchen smell like fall heaven with this cake!
How to Make Pumpkin Roll Cake
Quick Overview
Making this Pumpkin Roll Cake is easier than you think. In just about an hour, you can have a soft, spiced cake rolled up with a sweet cream cheese filling that looks like it came straight from a bakery window. The secret? Rolling it while it’s warm, so it keeps its perfect spiral shape.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Cooling and Assembling: 30 minutes
Total Time: 1 hour 5 minutes
Key Ingredients for Pumpkin Roll Cake
- 3 large eggs
- ¾ cup granulated sugar
- ⅔ cup canned pumpkin puree
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- Pinch of salt
- For the filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Batter
Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. In a large bowl, beat eggs and sugar until thick. Add pumpkin puree and vanilla extract, then mix well.
Step 2: Combine the Dry Ingredients
In another bowl, whisk flour, baking soda, baking powder, salt, and spices. Gradually fold the dry mixture into the wet until smooth and combined.
Step 3: Bake the Cake
Spread the batter evenly in the pan and bake for 13–15 minutes, or until the top springs back when lightly touched.
Step 4: Roll the Cake
While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper and roll the cake up in the towel. Let it cool completely for about 30 minutes.
Step 5: Make the Filling
Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
Step 6: Assemble and Chill
Unroll the cooled cake, spread the filling evenly, then roll it back up (without the towel this time). Wrap in plastic and chill for at least one hour before serving. Dust with powdered sugar and slice!
What to Serve Pumpkin Roll Cake With
This Pumpkin Roll Cake is divine on its own, but if you want to elevate your dessert table, pair it with:
- A warm mug of pumpkin spice latte or chai tea
- A scoop of vanilla ice cream for extra creaminess
- A drizzle of caramel or chocolate sauce for a decadent twist
- Fresh berries or whipped cream for a pop of color
It also makes a beautiful addition to Thanksgiving spreads or holiday brunches!
Top Tips for Perfecting Pumpkin Roll Cake
- Roll while warm: This helps prevent cracks and keeps the swirl neat.
- Don’t overbake: The cake should be soft and springy — dry cakes crack easily.
- Use room-temperature ingredients: It makes the batter and frosting smoother.
- Add nuts or chocolate chips: For texture and flavor variation.
- Freeze ahead: You can freeze the roll (wrapped tightly) for up to a month — perfect for planning ahead!
Storing and Reheating Tips
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 1 month.
- Reheating: Let thaw in the fridge overnight before slicing. For a just-baked feel, warm individual slices in the microwave for 10–15 seconds.
This dessert actually tastes better the next day as the flavors deepen — a true make-ahead gem!
FAQ About Pumpkin Roll Cake
Q1: Why does my Pumpkin Roll Cake crack when rolling?
It’s likely overbaked or not rolled while warm. Always roll immediately after baking for the best results.
Q2: Can I make Pumpkin Roll Cake without cream cheese?
Yes! You can substitute mascarpone, whipped cream, or even a light buttercream for a different flavor twist.
Q3: How do I keep my Pumpkin Roll Cake moist?
Store it tightly wrapped and refrigerate it. The cream cheese filling helps retain moisture beautifully.
This Pumpkin Roll Cake truly captures everything we love about fall — warm spices, creamy filling, and that signature swirl that makes every slice picture-perfect. It’s easy enough for beginners, beautiful enough for parties, and delicious enough to make it again and again.
So next time you’re craving a fall dessert that impresses without stress, skip the store-bought sweets and bake this at home. Your family (and your taste buds) will thank you. Ready to roll into autumn bliss? Let’s bake!