This Pumpkin Roll Cake recipe is a soft, spiced sponge cake rolled up with fluffy cream filling. It’s one of my family’s favorite fall desserts!
Velvety cream filling meets tender pumpkin sponge cake in this delicious Pumpkin Roll. It’s the perfect fall dessert that looks fancy but is easier than you think to make at home.
If you love this, you’ll love my Pumpkin Spice Cake with Cream Cheese Frosting and Pumpkin Dump Cake, too.
Pumpkin Roll Cake Ingredients
Quick list for cake and filling.
- All-purpose flour
- Baking powder
- Ground cinnamon
- Ground ginger
- Kosher salt
- Ground cloves
- Granulated sugar
- Eggs
- Pure pumpkin puree: (Can too big? You can freeze canned pumpkin puree)
- Confectioners’ sugar
Filling Ingredients
- Heavy cream
- Cream cheese
- Granulated sugar
- Pure vanilla extract
Full recipe quantities listed in the recipe card at the bottom of the article.
If you have leftover pumpkin puree, try my Pumpkin Chocolate Chip Cookies, Pumpkin Cupcakes (no Cream Cheese), Pumpkin Loaf or Pumpkin Banana Muffins!
Variations and Substitutions
- Nutty crunch: Fold in finely chopped pecans or walnuts with the filling.
- Extra spice: Swap in pumpkin pie spice for the individual spices.
- Chocolate stripe: Brush the cake with melted chocolate before filling.
- Dairy-free: Use whipped coconut cream and a dairy-free cream cheese.
- Maple twist: Sweeten the filling with maple syrup, then reduce added sugar slightly.
Grab These Tools
- 13×18-inch rimmed baking sheet (jelly roll pan)
- Parchment paper for lining
- Stand mixer or hand mixer
- Clean kitchen towel for rolling
- Wire rack for cooling
- Offset spatula for spreading
- Fine sieve for sugar dusting
How to Make Pumpkin Roll Cake: An Easy Guide
The method the same as making a chocolate swiss roll cake. Bake a thin sponge, roll while warm, cool, then fill and roll again. Chilling gives the neatest slices.
Prep the Pan and Oven
Heat oven to 375°F. Line a 13×18-inch baking sheet with parchment. Grease and lightly flour the parchment so the delicate sponge lifts cleanly.
Whip Eggs and Sugar
Beat eggs with granulated sugar on high until very pale and fluffy, about 3 minutes. This traps air for a light, flexible roll.
Add Pumpkin, Then Dry Mix
Reduce mixer to low and blend in pumpkin puree. Whisk flour, baking powder, cinnamon, ginger, salt, and cloves. Fold into the egg mixture just until combined.
Bake the Sponge
Spread batter evenly on the prepared sheet. Bake about 10 minutes, until golden and springy to the touch. Do not overbake or it will crack more easily.
Roll While Warm
Dust a clean towel with confectioners’ sugar. Invert the hot cake onto the towel, peel off parchment, and roll from the short side. Cool completely in the towel on a rack.
Whip the Filling
Beat cream cheese with heavy cream to medium peaks. Add sugar and vanilla and beat smooth. Keep it spreadable, not stiff.
Fill, Roll, and Chill
Unroll the cooled cake. Spread evenly with filling. Re-roll gently using parchment for support (it’s the same method used to make cinnamon rolls) Chill 2 hours for tidy slices, or 20–30 minutes in the freezer if rushed.
5 Common Mistakes When Making Pumpkin Roll Cake
Here are the most frequent mix-ups to avoid when making pumpkin roll cake:
- Skipping parchment: This sponge is sticky. Line and flour the parchment.
- Overbaking: Pull it when springy. Dry cake cracks more.
- Rolling cold: Roll while warm to set the curve.
- Too much filling: Excess squeezes out and splits slices.
- Skipping the chill: Chilling firms the roll for clean cuts.
Make Ahead and Storage
Bake and roll earlier in the day for easy serving later.
Storing Leftovers
- Refrigerate: Wrap well and chill up to 3 days.
- Slice on demand: Slice just before serving to keep edges soft.
- Dust last: Add final sugar dusting right before plating.
Freezing
- Whole or sliced: Wrap in plastic, then foil. Freeze up to 2 months.
- Thaw: Overnight in the fridge, still wrapped.
- Refresh: Dust with fresh confectioners’ sugar to finish.
Reheating Pumpkin Roll Cake
No reheating needed. Serve chilled or at cool room temperature for the best texture.
How to Serve This Pumpkin Roll Cake Recipe
I serve it chilled with a fresh sugar dusting. Thin slices look lovely on a platter.
Toppings and Finishes
- Light icing sugar or cocoa powder dusting
- Drizzle of salted caramel
- Toasted pecans or pepitas
- Chocolate shavings
Side Dishes for Pumpkin Roll Cake
- Chai coffee or masala chai
- My yummy ginger cocktail recipe
Other Pumpkin Recipes You’ll Love
Craving more pumpkin? Try my no-butter pumpkin cookies, pumpkin chocolate chip cookies, and creamy Philadelphia pumpkin cheesecake bars. I also love pumpkin zucchini muffins, moist pumpkin banana bread, and pumpkin dinner rolls for cozy fall baking days.
Pumpkin Roll Cake
Ingredients
- ¾ cup all-purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp kosher salt
- ¼ tsp ground cloves
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup pure pumpkin puree
- 4 tbsp confectioners’ sugar
For Filling
- 1 cup heavy cream
- 2 tbsp cream cheese room temperature
- 2 tbsp granulated sugar
- ½ tsp pure vanilla extract
Instructions
- Preheat oven to 375ºF. In a medium bowl, whisk together flour, baking powder, spices and salt.
- Add eggs and sugar to stand mixer and beat on high speed until very pale and fluffy, 3 minutes. Reduce mixer speed to low and beat in pumpkin, then flour mixture.
- Line a 13”x18” baking sheet with parchment paper, then butter and flour the paper (it’s a sticky cake!). Spread the batter evenly over the prepared baking sheet and bake for about 10 minutes, until golden brown and springy.
- While cake is baking, dust a clean kitchen towel with 2 tbsp of the confectioners’ sugar. As soon as cake comes out of the oven, carefully invert it onto the towel, then peel off the parchment paper. Gently roll the cake up from the short edge (like you’re making cinnamon buns) and cool completely inside the towel on top of a wire rack.
- To make filling, beat cream cheese with heavy cream in stand mixer with whisk attachment until medium peaks form. Beat in sugar and vanilla extract.
- Gently unroll cooled cake. Roll it back up without the towel and gently transfer to a sheet of parchment paper (use a rimless cookie sheet or pizza peel to help you lift it if you’re struggling). Unroll it again gently on the parchment (expect cracks, these are totally fine – the filling will glue it all together). Spread evenly with the cream filling and use the parchment paper to assist in rolling it back up. Cake may be served right away, but two hours in the refrigerator (or 20-30 minutes in the freezer) will make it easier to slice. DEVOUR!
Hi Jennifer,
I don’t see where you use the other 2 tblsps of Confectioner’s sugar? I re-read it several times but cant seem to find it. Can you help please?
Hi Jennifer,
I don’t see where you use the other 2 tblsps of Confectioner’s sugar? I re-read it several times but cant seem to find it. Can you help please?
Hi Jennifer,
I don’t see where you use the other 2 tblsps of Confectioner’s sugar? I re-read it several times but cant seem to find it. Can you help please?
Hi Jennifer,
I don’t see where you use the other 2 tblsps of Confectioner’s sugar? I re-read it several times but cant seem to find it. Can you help please?