Pumpkin Roll Cake

This Pumpkin Roll Cake makes the perfect autumn dessert!

Classic roll cakes are so fancy-looking on the platter, and this pumpkin roll cake recipe is elegant but easy to put together. Simply mix the batter and make some whipped cream cheese & pumpkin filling. Then roll the two together for a creamy pumpkin dessert that will look (and taste) like a pastry chef made it!

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Pumpkin Roll Cake Recipe

There are so many reasons to love this dessert! The taste and texture are number one. Just like Pumpkin Angel Food Cake, this is one of those desserts that “always turns out.” Creamy, moist, and delish!
It’s simply the best for make-ahead or freezing for those last-minute gatherings. It can even be sliced and wrapped individually for lunchbox treats (so much healthier than packaged cakes).
There’s one little word that sums it all up: pumpkin. Fall is the time for all the cinnamon and pumpkin things!

Pumpkin Roll Ingredients

CAKE BATTER: It’s made with all the usual ingredients, but more egg than normal to make it moist and easy to roll. Add cinnamon and pumpkin pie spice, plus some optional chopped walnuts for texture and crunch. Pecans or crushed hazelnuts are also a great addition.

FILLING: It’s a creamy concoction with whipped cream cheese, butter, and pumpkin puree, very similar to Pumpkin Cheesecake filling. Add some more pumpkin pie spice and it’s a recipe for success! For a dairy-free version, try whipping ¾ cup almond flour with 2 cups water and the other ingredients in a high-speed blender on the heat setting. Allow to cool before adding.

How to Make a Pumpkin Roll

So simple, so delish:

Make and bake the batter, as per the recipe below.
Roll with parchment paper and allow to cool.
Prepare the filling, unroll the cake, and spread it evenly.
Re-roll the cake (without parchment, this time) and chill until ready to slice.

Recipe Tips & Tricks

Make sure to grease, then dust to parchment with icing sugar, both before baking, and before rolling to combat stickiness. Also, be sure the cake is cooled completely before unrolling it to fill.
Be sure not to overbake or the cake may be prone to breaking. When a toothpick inserted in the center comes out clean, remove it from the oven immediately.
Pumpkin roll cake can be made up to 5 days ahead. Keep tightly covered in the refrigerator so it stays moist and flavorful.

Storing Leftovers

To keep the cream cheese filling fresh, always refrigerate the pumpkin roll cake. Leftovers will keep for up to 5 days. This is one of those cakes that works to freeze, and it tastes great served icy cold. Freeze for up to 3 months in an airtight container or zippered bag. For best results freeze the whole cake, then defrost in the refrigerator overnight before slicing. Individual slices can be frozen as well if desired.

Other Pumpkin Inspired Recipes!

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Pumpkin Roll Cake

This Pumpkin Roll Cake recipe is easy to make! With a sweet, creamy filling rolled between a moist and delicious spiced pumpkin cake, it’s a classic dessert everyone will love!

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Prep Time 30 mins

Cook Time 15 mins

Total Time 45 mins

Servings

Author Holly

Equipment

jelly roll pan

Ingredients

Cream Cheese Filling

Instructions

Preheat the oven to 375°F. Line a jelly-roll pan (15 x 10-inch) with parchment paper and grease with baking spray or butter.
Cream together eggs and sugar. Add vanilla, oil, and pumpkin puree. Mix with a spatula.
Combine flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice. Add dry ingredients to the cream cheese mixture and gently mix.
Fold in walnuts (optional) and pour batter into the prepared baking sheet.
Bake for 12-15 minutes, or until a toothpick comes out clean.
Let the roll cool slightly then roll up using parchment paper or use a kitchen towel. Cool completely.

Cream Cheese Filling

Assembly

Carefully unroll the cake once it is fully cooled. Spread cream cheese filling over surface of cake and re-roll. Place open end down
Dust with powdered sugar and refrigerate until ready to serve.

Notes

Pumpkin Roll Cake will keep in the refrigerator for up to 5 days, so it’s a perfect make ahead dessert recipe.
This cake is freezes beautifully and is delicious served icy cold.