Pumpkin Roll

A pumpkin roll looks like a bakery showpiece, but the method is straightforward: a thin spiced sponge bakes in minutes, gets rolled warm in a sugared towel so it learns its shape, and then unrolls for a smooth cream cheese filling. Chill it, dust it with powdered sugar, and every slice shows that clean spiral. It is a natural fit for a Thanksgiving dessert table and for any fall gathering where a sliced cake feeds a crowd with little fuss.

If you are planning more pumpkin baking, try our Moist Pumpkin Bread and our Jack-o’-Lantern Pumpkin Pie next.

Photo credit: Pexels, photo 29849799 by Sara Free (Pexels license — free to use, no attribution required).

Why This Recipe Works

• A thin sponge rolls without cracking: The cake bakes fast in a jelly-roll pan, so it stays flexible enough to roll while warm.
• Rolling warm sets the shape: The towel roll trains the sponge, so the filled roll holds its spiral instead of resisting it.
• The filling is smooth and stable: Softened cream cheese beaten with butter, sugar, and vanilla spreads evenly and firms up in the fridge.
• Chilling gives clean slices: A cold roll cuts neatly, so the swirl stays sharp on the plate.

Ingredients

• 3/4 cup (95 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp kosher salt
• 3 large eggs, at room temperature
• 1 cup (200 g) granulated sugar
• 2/3 cup (160 g) pumpkin puree (not pumpkin pie filling)
• 1 tsp vanilla extract
• 1/4 cup (30 g) powdered sugar, for the towel, plus more for dusting
• 8 oz (225 g) cream cheese, softened
• 4 tbsp (55 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar, for the filling
• 1 tsp vanilla extract, for the filling

(full list in card)

How to Make

1. Bake the sponge. Heat the oven to 375°F (190°C). Line a 15 x 10-inch jelly-roll pan with parchment and lightly grease it. Whisk the flour, baking powder, baking soda, spices, and salt. Beat the eggs and granulated sugar until pale and thick, mix in the pumpkin puree and vanilla, then fold in the dry ingredients. Spread evenly in the pan and bake for 13 to 15 minutes, until the top springs back.
2. Roll it warm. Dust a clean kitchen towel generously with powdered sugar. Turn the hot cake onto the towel, peel off the parchment, and roll the cake up in the towel from a short end. Let it cool completely, about 45 minutes.
3. Fill and re-roll. Beat the cream cheese, butter, powdered sugar, and vanilla until smooth. Unroll the cooled cake gently, spread the filling evenly, leaving a 1/2-inch border, and roll it back up without the towel. Wrap tightly in plastic wrap.
4. Chill and slice. Refrigerate for at least 1 hour, until firm. Unwrap, dust with powdered sugar, and slice with a sharp knife, wiping the blade between cuts.

Tips

• Use pure pumpkin puree: Pumpkin pie filling is already sweetened and spiced, which throws off the balance of this sponge.
• Do not overbake: A dry sponge cracks when rolled. Pull the cake as soon as the top springs back lightly.
• Sugar the towel well: A generous dusting keeps the warm sponge from sticking and tearing.
• Slice cold: Chilling firms the filling, so the knife cuts a crisp spiral instead of squishing the roll.

Storage

Refrigerate the roll, wrapped tightly, for up to 4 days; bring slices to room temperature for about 15 minutes before serving for the softest texture. Freeze the wrapped roll for up to 2 months, thaw overnight in the refrigerator, and dust with fresh powdered sugar before slicing.

Frequently Asked Questions

Why did my pumpkin roll crack?

Cracking usually means the sponge overbaked or cooled flat before rolling. Roll it while warm in the towel, and check for doneness a minute early next time.

Can I make it ahead?

Yes. It actually slices better after chilling, so baking it a day ahead is ideal. Keep it wrapped in the refrigerator and dust with powdered sugar just before serving.

Can I freeze pumpkin roll?

Yes. Wrap the chilled roll tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before slicing.

What pan do I need?

A 15 x 10-inch jelly-roll pan (a rimmed baking sheet of the same size) gives the thin sponge that rolls easily. A larger pan makes the cake too thin; a smaller pan makes it too thick to roll.