Are you looking for a festive fall dessert? This easy pumpkin roll recipe has a smooth cheesecake-flavored filling layered between a tender spiced cake. I share my tips for creating a distinctive spiral design without the cake cracking.
Recipe Science
- Pumpkin’s moisture aids gluten formation, making all-purpose flour ideal for a tender, pliable cake that’s easy to roll.
- Whisking eggs with sugar creates air pockets that trap during baking as proteins coagulate, resulting in a light, airy texture.
- Roll the cake immediately after baking while the gluten proteins are loose and the cake is hot and flexible. This sets the spiral shape.
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“Tried this recipe last night and it worked wonderfully. All my tasters thought it was great too!”—Cindy
Why It Works
When pumpkins are in season, this slice-and-serve classic pumpkin roll makes an impressive dessert. It looks fancy, but it’s just two simple components: a flexible sponge-like cake and a rich cream cheese filling. Similar to my pumpkin cream cheese muffins, this can be made in advance, refrigerated, or frozen, making it easy to prepare ahead of time for a stress-free dessert.
The biggest challenge is preventing the cake from breaking when forming into a cigar shape. This problem can happen if it’s overcooked, too thick, or not appropriately cooled. To make rolling a breeze, you’ll be surprised to learn about the curl-and-cool technique. I shape the cake while still hot and use parchment paper to assist. This technique prevents sticking, and yields evenly filled, tightly formed swirled servings.
Ingredients You’ll Need
- Flour: Since pumpkin is dense and full of water, you need high-protein types of flour to help create a pliable yet tender texture. All-purpose flour is the base of the cake. The extra moisture from the puree helps with gluten formation and a more robust, flexible structure so that it’s easy to roll.
- Leavening Agents: Baking powder already has acid added to it, sustaining the release of gases while the cake bakes in the hot oven. Baking soda immediately starts to bubble, adding extra lift. However, you must bake the cake immediately to avoid losing the formed gases.
- Eggs: I use room-temperature eggs because they’re easier to mix into the batter. This creates a light and tender cake.
- Sweeteners: I blend two types of sugar; white granulated sugar and dark brown sugar. The molasses in the brown sugar adds a deeper caramel flavor. A small amount also helps to keep the cake moist since it attracts moisture (it’s a humectant).
- Pumpkin: Canned pumpkin puree provides a slightly sweet and vegetal flavor for the cake. The smooth texture makes it easy to mix into the batter.
- Spices: Use a generous amount of pumpkin pie spice. It’s typically a mixture of cinnamon, nutmeg, ginger, allspice, and sometimes cardamom, adding warm, baked notes with little effort.
- Cream Cheese Filling: A combination of softened cream cheese, unsalted butter, powdered sugar, and vanilla extract.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This homemade pumpkin roll is easy to customize! Try these tasty options:
- Pumpkin Options: It’s easy to make homemade pumpkin puree by roasting the gourds and blending until smooth. Avoid using pumpkin pie filling, as it is already sweetened and spiced, throwing off the taste of the cake.
- Add Nuts: For extra crunch, add chopped nuts to the filling before rolling. Walnuts, pecans, and almonds are great choices. Chopped nuts can also be added to the cake batter.
- Spice Up the Filling: Add extra spices to the cream cheese filling. Sprinkle a small amount of pumpkin pie spice or cinnamon for an extra pop of flavor.
- Switch Up the Filling: Add homemade caramel sauce to the filling for a richer flavor. Use whipped cream for a lighter consistency.
How to Make a Pumpkin Roll
Step 1: Preheat the Oven
Position the oven rack in the center to promote uniform heat circulation, crucial for consistent baking results. Preheat the oven to 375ºF (191ºC).
Step 2: Prepare the Baking Sheet
The cake will bake up to about ½-inch in height. It’s best to use a metal 15-by 10-inch pan with around 1-inch high sides. A jelly roll pan, designed for these cakes, also works. Avoid using a smaller half-sheet pan, as it will be too thick to roll and produce cracks more easily.
To successfully remove the cake from the pan, use parchment paper. It should be big enough to cover the entire pan, with some overhanging on the sides. This size makes it a breeze to lift the cake after baking. Make sure that the paper is fit snugly in the pan.
Tips for Perfect Execution: If the cake is not flat in the pan, it will bake unevenly. The parchment paper should be greased with cooking spray to prevent sticking when peeling away from the cake. The paper will also come in handy when rolling the cake.
Step 3: Mix the Dry Ingredients
Start by whisking together the sifted flour, pumpkin pie spice, baking powder, baking soda, and salt. This step is essential for evenly distributing the leavening agents and spices.
Step 4: Mix the Wet Ingredients
Whisk the granulated sugar, brown sugar, and eggs until the mixture becomes light, pale, and smooth.
Incorporate the pumpkin puree until thoroughly combined. This process ensures proper aeration and even integration, creating a smooth batter essential for a tender texture.
Ingredient Chemistry: Whisking the eggs with the sugar builds pockets of air that get trapped when the proteins in the whites and flour coagulate. The light and airy texture will be set in the oven.
Step 5: Make the Batter
Gently fold the flour mixture into the pumpkin mixture, stirring until no flour streaks or lumps remain. Avoid overmixing to maintain the batter’s light texture and ensure a tender pumpkin roll texture.
Step 6: Fill the Baking Sheet
Spread the pumpkin cake batter evenly onto the greased, parchment-lined baking sheet, ensuring it sits flat. If the parchment paper lifts at the edges, the cake may bake unevenly, resulting in inconsistent thickness.
Step 7: Bake the Cake
Due to its large surface area, the thin layer of cake bakes quickly. Bake at 375ºF (191ºC) until the center is firm and springs back when lightly touched. This slightly elevated temperature ensures the cake is perfectly cooked in under 15 minutes.
Expert Tip: This heat level ensures that the gases formed will be trapped inside the crumb because the proteins in the cake batter set faster than at a lower temperature. The result is a lighter, better-risen roll. An overcooked cake will crack and be harder to roll.
Step 8: Roll the Cake
After removing the cake from the oven, immediately roll it up. This process is critical because a hot cake is more flexible. The gluten network of proteins is still loose, so training it to curl up helps it stay pliable when it’s time to fill and roll up again. Rolling the cake and letting it cool sets the spiral shape.
The steam from the cake keeps the texture moist and pliable. If you let it cool completely flat in the pan with parchment paper, the proteins will set in that shape, and the crumb structure will become more brittle and crack.
Step 9: Cool the Cake
Place the cake seam-side down on a wire rack to cool completely, which takes about an hour. If needed, wrap another piece of parchment paper around the roll to help it maintain its shape. Allowing the cake to cool fully ensures the filling won’t melt when you add it, preserving your pumpkin roll’s perfect texture and presentation.
Step 10: Make the Cream Cheese Filling
For a cheesecake-like flavor, I use my cream cheese frosting recipe as the base, adding butter for a creamy texture. Softened fats mix best at around 65ºF (18ºC), keeping the frosting from getting too warm.
Powdered sugar sweetens while maintaining smoothness, and pure vanilla extract balances the flavors. The filling should be smooth but firm for easy spreading; if too warm, it won’t form a stable layer when rolled.
Experimentation Encouraged: Using 1 ½ cups of powdered sugar strikes the perfect balance between the savory, tangy cheese and sweetness. You can reduce the sugar to 1 to 1 ¼ cups for a more pronounced cheese flavor.
Step 11: Chill the Filling
Cover and refrigerate the filling until you’re ready to assemble the cake. It’s essential to keep the filling cool and spreadable, ideally between 60 to 65ºF (15 to 18ºC), so it stays thick and holds shape when rolled inside the cake.
Step 12: Unroll the Cake
Carefully unroll the cake onto a flat surface. It’s normal if the ends are slightly curled. The surface will be somewhat sticky but should not be wet. Use a knife or offset spatula to gently loosen the edges from the parchment paper—this step makes rolling the cake more manageable and ensures a smooth, even finish.
Step 13: Add the Filling
When the cake is slightly chilled, evenly spread the mixture over it to create a nice thick layer of filling. Leave about 1 inch around the edges to account for some spread from the cake’s weight once rolled.
Step 14: Roll the Cake
Starting from the 10-inch long edge, gently roll the cake into a log, gradually peeling away the parchment paper as you go. The parchment will assist in rolling the cake over itself. When you reach the end, remove any excess cream cheese to prevent it from overflowing, ensuring a clean seam.
Pro Tip: If needed, place a kitchen towel under the cake to help lift and roll it into a cigar shape.
Step 15: Chill Cake
Wrap the cake roll tightly in plastic wrap, placing it seam-side down on a sheet pan. Refrigerate for at least 1 hour, or up to 2 days, to set the frosting and make slicing easier. You can also freeze the roll for quicker chilling.
Step 16: To Serve
Cutting into a chilled cake is easiest when the filling is firm. Before cutting, I dust the top and sides with powdered sugar.
I recommend using a serrated bread knife for the cleanest cuts. Use long sawing motions while lightly pressing down, wiping the blade off in between cuts. The cake will yield 8 to 9 1-inch thick servings.
Frequently Asked Questions
Eggs at room temperature make it easier to mix with the other cake batter ingredients homogeneously. The thick albumin proteins in the whites become more fluid, making them easier to incorporate. It’s also easier to beat in air pockets to make a lighter, better-risen cake. Cold eggs take longer to bake since raising the eggs’ internal temperature takes more heat until the proteins coagulate and set.
Roll the cake into a cigar shape when it’s still warm from the oven. Letting it cool completely on the baking sheet will make it rigid and crack. The steam from the cake keeps it moist and flexible, enabling the rolled shape. Once it’s cooled, you can unroll, fill, and reroll.
Yes! The filling contains fresh cream cheese. Dairy needs to be refrigerated to prevent spoilage.
If the cake is sticky after chilling, condensation from the refrigerator gathered on top of it. Sprinkling powdered sugar before serving will help soak up any moisture.
Once the cake has been tightly covered in plastic wrap, it can be frozen for up to a month. I place the roll in a large, reusable plastic bag for extra protection from freezer burn. When ready to eat, defrost in the refrigerator for about 3 to 4 hours or overnight or at room temperature for 45 to 60 minutes. Wait to sprinkle on the powdered sugar until ready to serve.
More Pumpkin Desserts
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Pumpkin Roll
Ingredients
Pumpkin Cake
- ¾ cup all-purpose flour, sifted
- 1 ½ teaspoons pumpkin pie spice, see note
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cups granulated sugar
- ¼ cup packed dark brown sugar
- 3 large eggs, room temperature
- ⅔ cup pumpkin puree
- powdered sugar, for dusting
Cream Cheese Filling
- 8 ounces cream cheese, softened to 65-67ºF (18-19ºC)
- 6 tablespoons unsalted butter, softened to 65-67ºF (18-19ºC)
- 1 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Heat the Oven – Set the oven rack to the middle position and the temperature to 375ºF (191ºC).
- Prepare Baking Sheet – Line a 15 x 10-inch rimmed baking sheet (about 1-inch high sides) with parchment paper. Make sure that the parchment paper goes above the sides of the pan. Press the paper into the edges, folding the sides around the rim so it's flush with the bottom of the pan. Spray the bottom and sides of the parchment paper with cooking spray. Set aside.
- Mix Dry Ingredients – In a medium bowl, whisk together sifted flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Mix Wet Ingredients – In a large bowl, whisk together granulated sugar, brown sugar, and eggs until light, pale in color, and smooth about 2 minutes. Add pumpkin puree and whisk until combined.
- Make the Batter – Fold the flour mixture into the pumpkin mixture and stir until no flour streaks or lumps remain. Do not overmix.
- Fill the Baking Sheet – Evenly spread the pumpkin cake batter into the greased parchment paper-lined baking sheet. Make sure the batter is sitting flat in the pan. If the paper is lifted up on the edges, the cake won’t bake evenly in thickness.
- Bake Cake – Bake until the center of the cake is firm and springs back when lightly touched, about 13 to 15 minutes.
- Roll Cake – Immediately remove the cake from the baking sheet using the edges of the parchment paper. With the cake still hot, starting from the shorter 10-inch side, roll it into a tight log with the parchment paper still attached.
- Cool Cake – Place the cake seam side down on a wire rack and cool completely for about 1 hour. If needed, wrap another piece of parchment paper around the roll to keep it from unrolling.
- Make Cream Cheese Filling – In a stand mixer fitted with a paddle, beat softened cream cheese, butter, powdered sugar, and vanilla on low speed until just incorporated. Gradually increase the speed to medium, beating the mixture until smooth 30 to 45 seconds.
- Chill Filling – Cover and refrigerate the filling until ready to assemble the cake. The filling should be cool and spreadable to stay thick when rolled, about 60 to 65ºF (15 to 18ºC).
- Unroll Cake – Carefully unroll the cake onto a flat surface. It’s okay if the ends are slightly curled. Use a knife or offset spatula to gently separate the edges of the cake from the parchment paper. This will make it easier to roll.
- Add Filling – The cream cheese filling should be cool but spreadable. Evenly spread the filling over the cake, leaving a 1-inch border around the edges.
- Roll Cake – Starting from the 10-inch edge, roll the cake into a log, gradually removing the parchment paper as it’s rolled. The parchment paper will help lift and roll the cake over itself. When at the end of the cake roll, remove some of the cream cheese as needed to not overflow past the edge, for a clean seam.
- Chill Cake – Wrap the cake tightly in plastic wrap, store seam side down, and transfer to a sheet pan and refrigerate for at least 1 hour or up to 2 days. This will help set the frosting for easier slicing. The roll can also be frozen for quicker chilling.
- To Serve – Trim the ends off of the cake for more uniform slices, about 1/2-inch. Dust with powdered sugar and cut into even-sized pieces, about 1-inch slices.
Notes
- Cream Cheese Filling Yield: About 1 ½ cups
- Homemade Pumpkin Pie Spice: 1 teaspoon cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon nutmeg, ⅛ teaspoon allspice, ⅛ teaspoon cloves, ⅛ teaspoon cardamom (optional).
- Quick Room Temperature Eggs: Add refrigerated eggs to a bowl and cover in warm water for 5 to 10 minutes, or until they no longer feel cold.
- Storing: Wrap unsliced cake in plastic wrap and refrigerate for 2 days. Store sliced pieces in an airtight container in the refrigerator for up to 5 days.
- Freeze: Wrap the cake roll in plastic and store it in a resealable plastic bag for up to 1 month. Defrost in the refrigerator until no longer solid, about 3 to 4 hours or overnight. Defrost at room temperature for 45 to 60 minutes. Sprinkle with powdered sugar right before slicing and serving.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Cindy McNay says
Tried this recipe last night and it worked wonderfully. All my tasters thought it was great too!
Jessica Gavin says
Whoo-hoo! Thank you for your feedback, Cindy!
Esther says
Hi, I am planning on making this cake..so no oil or butter in it? Thanks for sharing your recipe.