Capture the flavors of the season with this classic pumpkin roll. A light, spiced pumpkin cake is rolled around a smooth, tangy cream cheese filling for a dessert that’s perfect for Thanksgiving or any autumn gathering. It looks impressive but is surprisingly approachable to make.
This recipe comes from my Great Aunt Maggie, though like many pumpkin roll recipes it follows a familiar formula: pumpkin cake, warm spices, and a cream cheese filling. I’ve bumped up the spices slightly to emphasize that cozy fall flavor—cinnamon, nutmeg, cloves and a touch of ginger bring everything together.
I grew up enjoying pumpkin roll at family gatherings, and when I finally made it myself I was surprised by how easy the process is. The most common worry is rolling the cake while it’s still warm, but with a lightly sugared towel and a gentle touch the cake rolls without cracking. If you’ve rolled yule logs or similar desserts before, this will feel familiar.
This pumpkin roll is classic, full of fall flavor, and a lovely make-ahead dessert. It holds up well in the refrigerator, which makes it a great choice for holiday planning—slice and serve when you’re ready.
Why You’ll Love This Recipe
- Showstopping but simple. The finished roll looks elegant, yet the steps are straightforward and approachable.
- Packed with fall spices. Pumpkin, cinnamon, nutmeg, cloves, and ginger create a warm, seasonal flavor in every bite.
- Balanced texture and flavor. The airy pumpkin cake plus the creamy, slightly tangy filling make a satisfying combination.
- Make-ahead friendly. Assemble in advance and refrigerate; it slices cleanly when chilled, saving time on the day of your event.
Ingredients
Gather these ingredients before you begin so everything is ready when you need it.
- Pumpkin purée – gives the cake its signature pumpkin flavor and moist texture.
- Granulated sugar – sweetens and helps the cake remain tender.
- Eggs – provide structure and lift.
- All-purpose flour – the cake’s base.
- Baking soda – for rise and lightness.
- Cinnamon, nutmeg, cloves, and ginger – warm spices that define the fall flavor.
- Kosher salt – balances sweetness and enhances flavor.
- Confectioners’ sugar – used for dusting the towel and sweetening the filling.
- Cream cheese – softened, for the filling’s tang and creaminess.
- Unsalted butter – softened, for a smoother filling.
- Vanilla extract – to round out the filling’s flavor.
How to Make
Below are the essential steps. For a printable version, refer to the recipe card in this post.
- Preheat the oven to 350°F (175°C). Line a 13 x 18-inch half sheet pan with parchment paper and spray lightly with baking spray.
- In a large bowl, beat 3 eggs, 1 cup granulated sugar, and 2/3 cup pumpkin purée until combined. Add 3/4 cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon kosher salt, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. Mix until smooth, about 2 minutes.
- Pour the batter into the prepared pan, smooth with a spatula, and bake 13–14 minutes, until the cake springs back lightly to the touch.
- Let the cake cool about 10 minutes, then turn it out onto a tea towel lightly dusted with confectioners’ sugar. Remove the parchment paper, dust the top with more confectioners’ sugar, and carefully roll the cake up in the towel while it’s still warm. Chill the rolled cake in the refrigerator until completely cool, about an hour.
- Prepare the filling by beating together 8 ounces softened cream cheese, 1/4 cup softened unsalted butter, 1 1/2 teaspoons vanilla extract, 1/2 teaspoon kosher salt, and 1 1/2 cups confectioners’ sugar until smooth and creamy.
- When the cake is cooled, unroll it gently and spread the filling in an even layer. Roll the cake back up (this time without the towel), place it on a platter, wrap in plastic, and refrigerate until ready to serve.
- Before serving, dust the roll with confectioners’ sugar and slice into about 12 pieces with a sharp knife. Store leftovers wrapped in the refrigerator.
This method prevents cracking and gives a smooth spiral when sliced. The waiting while it chills is the hardest part, but it’s worth it for neat, clean slices.
Frequently Asked Questions
Can I make this pumpkin roll ahead of time?
Yes. The assembled roll keeps well chilled for 2–3 days when wrapped tightly in plastic wrap. Slice just before serving for the best presentation.
How do I roll the warm cake without cracking it?
Dust the towel and cake lightly with confectioners’ sugar to prevent sticking, and roll the cake while it’s still warm and pliable. The towel supports the cake’s shape as it cools; gentle, even pressure prevents breaks. Any minor cracks will be concealed by the filling.
What’s the best way to store leftovers?
Wrap leftover slices tightly or store them in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap in plastic and foil and freeze for up to a month; thaw in the refrigerator overnight before serving.
Can I add other flavors or ingredients to the filling?
Yes—try a splash of maple syrup, a bit of orange zest, chopped crystallized ginger, or toasted nuts folded into the filling for extra flavor and texture.
More Pumpkin Recipes You’ll Love
- Pumpkin Pie Bars
- Pumpkin Pull-Apart Bread
- Pumpkin Spice Cream Horns
- Pumpkin Slab Pie
- Pumpkin Whoopie Pies
- Pumpkin Spice Latte Cookies
Aunt Maggie’s Pumpkin Roll
Ingredients
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin purée
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- Confectioners’ sugar for dusting
Filling:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups confectioners’ sugar, plus more for decorating
Instructions
- Preheat oven to 350°F. Line a 13 x 18-inch pan with parchment and spray lightly.
- Beat eggs, sugar, and pumpkin purée until combined. Add flour, baking soda, spices, and salt; mix until smooth.
- Pour batter into the prepared pan, smooth the top, and bake 13–14 minutes.
- Cool 10 minutes. Turn the cake onto a tea towel dusted with confectioners’ sugar, remove the parchment, dust the cake, and roll it in the towel. Chill until completely cool, about an hour.
- Make the filling by beating cream cheese, butter, vanilla, salt, and confectioners’ sugar until smooth.
- Unroll the cooled cake, spread the filling, then roll the cake again without the towel. Wrap and refrigerate until serving.
- Before serving, dust with confectioners’ sugar and slice into 12 pieces. Store leftovers refrigerated.
Nutrition
Carbohydrates: 40 g |
Protein: 4 g |
Fat: 11 g |
Saturated Fat: 6 g