Pumpkin Roll Cake

by Haley // September 23, 2025

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Pumpkin roll cake is the ultimate fall dessert! It’s a soft, spiced pumpkin cake wrapped around a sweet cream cheese filling that looks just as impressive as it tastes. Don’t be fooled by its bakery-style appearance; it’s easier to make than you think, and always a crowd-pleaser!

Sliced pumpkin roll cake dusted with powdered sugar.

Every year, I look forward to baking this pumpkin roll cake as soon as the leaves start to turn. There’s just something so festive about rolling up that creamy filling inside a tender, spiced cake, it feels (and looks!) special without being fussy. I love serving it at fall gatherings or bringing it to holiday parties because it never fails to wow people, and honestly, I enjoy sneaking a slice with my coffee the next morning just as much!

Table of Contents

Why You’ll Love This Recipe

Make-ahead friendly. This cake actually tastes even better after it’s had time to chill, so you can prep it the day before and relax on serving day.
Show-stopping look. That gorgeous swirl of cream cheese filling makes it look bakery-worthy, without needing advanced decorating skills.
Slice-and-serve ease. No messy cutting or plating struggles, each slice comes out neat, tidy, and ready to impress.
Holiday table star. A pumpkin roll is such a great addition to any Thanksgiving or Friendsgiving dessert spread. It’s festive, seasonal, and guaranteed to disappear fast!

Ingredient Notes

Cake

All-purpose flour: Gives the cake structure while still keeping it light and tender.
Baking powder & baking soda: A combo that helps the cake rise evenly and stay fluffy.
Pumpkin pie spice: Brings all the cozy fall flavors in one easy mix with warm cinnamon, nutmeg, and cloves. Try my homemade pumpkin pie spice!
Salt: Just a pinch balances the sweetness and enhances flavor.
Granulated sugar: Sweetens the cake and helps keep it soft.
Eggs: Provide structure and moisture; room temp helps them whip up with more volume.
Vanilla extract: Adds depth and a hint of warmth to the overall flavor.
Pumpkin purée: The star ingredient! Be sure to use 100% pure pumpkin, not pumpkin pie filling.
Powdered sugar: Prevents the cake from sticking when you roll it up warm.

Filling

Cream cheese: Gives that creamy, tangy base for the filling; make sure it’s softened to avoid lumps.
Powdered sugar: Sweetens and keeps the filling smooth and fluffy.
Unsalted butter: Adds richness and helps the filling hold its shape.
Vanilla extract: Balances the tang of the cream cheese with a touch of sweetness.
Powdered sugar: Optional, but makes the finished roll look extra pretty and festive.

Refer to the recipe card for ingredient measurements and details.

Recipe Variations

Nutty pumpkin roll. Fold in finely chopped pecans or walnuts into the batter or sprinkle them on top before rolling.

Mascarpone cream. Swap cream cheese for mascarpone for a lighter, slightly tangy filling.

Pumpkin pie filling swirl. Spread a thin layer of pumpkin butter or pumpkin pie filling inside before adding the cream cheese filling.

Salted caramel drizzle. Finish with a drizzle of caramel sauce and a sprinkle of flaky salt.

How to Make a Pumpkin Roll Cake

Process of mixing batter for a pumpkin cake.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a stand mixer (or with a hand mixer), beat the sugar, eggs, and vanilla on medium-high until pale and thick, about 2 minutes. Mix in the pumpkin purée.
Gently fold in the dry ingredients until just combined. Don’t overmix.
Spread the batter evenly in the prepared pan and bake at 375°F for 13–15 minutes, until the top springs back when touched and a toothpick comes out clean. Avoid over-baking to keep it moist and crack-free.

Adding the filling and rolling the cake.

Right after baking, invert the cake onto a powdered sugar–dusted towel and remove the pan. Carefully peel off the parchment and discard. Starting from the short end, roll the warm cake up in the towel, seam side down. Let cool completely for 1–2 hours.
For the filling, beat the cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
Gently unroll the cooled cake, remove the towel, and spread the filling evenly, leaving a ½-inch border.
Reroll carefully and transfer to a serving plate. Wrap in cake in plastic wrap and chill for 1 hour. When ready to serve, sprinkle cake with powdered sugar, slice and serve.

Expert Tips

Don’t over-bake. A dry cake will crack when you roll it. Pull it from the oven as soon as it springs back when touched.

Roll while warm. Rolling the cake while it’s hot and pliable keeps it from breaking later when you add the filling.

Powdered sugar is key. Dusting the towel generously prevents the cake from sticking as it cools.

Cool completely. Be patient, if the cake is even slightly warm, the filling will melt and ooze out.

Spread evenly. Leave a small border around the edges when adding filling so it doesn’t squeeze out when you reroll.

Slice of pumpkin roll cake on a white plate in front of a white pumpkin.

Storage Tips

In the refrigerator. Wrap the pumpkin roll tightly in plastic wrap or store in an airtight container. It will keep fresh for up to 5 days. Chilling also helps the filling firm up for easier slicing.

Freezing. Wrap the cake tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Recipe FAQ

Why did my cake crack when rolling?

Rolling the cake while it’s still warm and slightly pliable helps prevent cracking. Make sure you roll it carefully and don’t overbake the cake.

Do I have to use pumpkin spice?

No, for 2 teaspoons of pumpkin spice, simply add in 1 teaspoon ground cinnamon, 1/4 lightly heaping teaspoon ground nutmeg, 1/4 lightly heaping teaspoon ground ginger and 1/8 teaspoon of ground cloves or allspice.

Why is make cake dry?

Either it was over-baked or there was too much flour added. Use an oven thermometer to check the oven temperature for accuracy. Measure the flour properly by using a kitchen scale or the spoon and level method.