This sweet and delicious Pumpkin Roll recipe is the perfect dessert for the holidays or any of your fall celebrations. A from-scratch moist pumpkin sheet cake is rolled up with a rich and decadent cream cheese filling and topped with a delicate dusting of powdered sugar for an amazing show-stopping presentation.

Slices of pumpkin roll on a wooden board.

Cream Cheese Pumpkin Roll

In the fall, it’s time to be thinking about all those yummy pumpkin recipes. From Pumpkin Spice Donuts and Pumpkin Cheesecake to this Easy Pumpkin Dump Cake, it just doesn’t seem like fall without the warm and comforting aroma of all things pumpkin spice. But if you’re looking for a way to really wow your guests, you’re going to love this classic pumpkin roll.

This recipe starts with a light and fluffy pumpkin sponge cake as a base layer for a sweet and creamy filling, then it’s gently rolled into a gorgeous cake roll that will look like you bought it from a fancy bakery. It’s the perfect dessert for Thanksgiving, or any other fall holiday!

Why We Love this Recipe

It’s a very impressive dessert that’s easier to make than you think.
The cake is a from scratch delicious pumpkin cake recipe-no box mix here!
The filling for the cake roll is an amazing homemade silky cream cheese frosting.

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15 x 10 Jelly Roll Pan
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What’s Needed for Homemade Pumpkin Roll

For the Pumpkin Cake Batter

Confectioner’s sugar (to sprinkle on towel)
All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground cloves
Salt
Large eggs
Granulated sugar
Pumpkin puree (not pumpkin pie filling)
Walnuts, chopped (optional)

For the Sweet Cream Cheese Filling

Cream cheese-room temperature
Powdered sugar- sifted
Butter, softened
Vanilla extract
Confectioners’ sugar (optional for decoration)

How to Make Pumpkin Roll with Cream Cheese Filling

Preheat oven to 375° F. Spray a 15-inch jelly roll pan with cooking spray and line with wax paper. Spray the wax paper too.
Lay out a thin kitchen towel (or tea towel) on a flat surface and sprinkle with 1/4 cup powdered sugar. Set aside for after the cake is baked.

Step One: Beat Eggs and Sugar

In large bowl, beat eggs and granulated sugar with electric mixer with the paddle attachment, until combined.

Step Two: Mix Other Cake Ingredients

In small mixing bowl combine flour, baking powder, baking soda, cinnamon, cloves and salt.

Step Three: Combine Ingredients

Stir the wet ingredients into the dry ingredients, mixing well as you add.
Spread pumpkin mixture in an even layer into prepared pan. Sprinkle with walnuts, if using.

Step Four: Bake and Roll the Sponge Cake

tea towel rolled around rolled up pumpkin cake

Bake for 13 to 15 minutes or until top of pumpkin sheet cake springs back when touched. (If you’re using a dark pan, check at 11 minutes) Immediately loosen cake and turn out onto prepared towel.
Carefully peel off wax paper from the hot cake.
Gently roll up cake with the towel, starting at the narrow end. Let cake cool on wire rack.

Tip: Use a thin lint-free cotton kitchen towel like a tea towel. It will help the cake turn loose easier when rolling it.

Step Five: Make the Creamy Filling

In bowl of electric mixer, beat cream cheese, 1 cup confectioner’s sugar, butter, and vanilla until smooth and creamy.

Step Six: Assemble the Cake Roll

white filling spread on top of pumpkin cake

Carefully unroll pumpkin cake. Using an offset spatula, spread cream cheese mixture over entire cake and reroll so it forms a cylinder. Wrap rolled cake in plastic wrap and refrigerate at least one hour.
Unwrap cooled cake and place on serving plate, then sprinkle the top of the cake roll with confectioner’s sugar.
Slice and serve.

Store leftover pumpkin roll cake in an airtight container in the fridge.

Tips for the Perfect Pumpkin Roll

While the cake bakes, keep an eye on it. You’re going to want to pull it out of the oven as soon as it’s set up in the middle. Over baking it, usually results in the tender cake breaking and not rolling like it should.
Have your towel ready before you start baking. You’re going to turn out the hot cake onto the towel as soon as the cake comes out of the oven.
For best results be sure to use plenty of powdered sugar on the cotton kitchen towel before rolling – this helps prevent the cake from sticking to the towel.
Always allow the cake to completely cool before adding the filling. This is a very important step because warm cake will cause the filling to loosen up and ooze out.

Can I Freeze Pumpkin Swiss Rolls?

You sure can. Just wrap the pumpkin roll tightly in plastic wrap, then in aluminum foil and place in a freezer-safe zip-top resealable bag. Freeze for up to 3 months.

To thaw, just place in the fridge overnight.

Easy Pumpkin Roll Recipe Variations and Add-ins

Pumpkin Maple Roll: Add a little maple flavoring to the smooth cream cheese filling. The slight hint of maple gives it a nice twist from the classic pumpkin roll recipe.

Chocolate Pumpkin Roll: Chocolate and pumpkin pie spice are delightful combination. To give this recipe chocolatey flavor, you can add a couple teaspoons of unsweetened cocoa powder to the cream cheese mixture. You can also use some cocoa powder with the powdered sugar when dusting the top of the cake.

Pumpkin & Lemon Cake Roll: Brighten up the flavor of the pumpkin roll with some fresh lemon zest in the batter. For even more lemon flavor, add couple teaspoons of fresh lemon juice to the filling.

Pumpkin Pecan Roll: This homemade pumpkin roll recipe has the option to use walnuts. You can also add some crunch to the cake using finely chopped pecans. Sprinkle then over the top of the cake batter before it goes in the oven.

Pumpkin Caramel Roll: If you love caramel sauce as much as I do, drizzle some over the top of a slice of the pumpkin roll right before serving.

Pumpkin Rum Roll: Rum taste amazing in this recipe. You can use a little rum extract in the cake, or you can brush the top of the baked roll with some light rum before dusting it with sugar. Don’t try adding it to the cake batter because you don’t want to alter the dry and wet ingredients ratio.

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Why We Love this Recipe

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