Perfect for Thanksgiving dessert.
This Pumpkin Roll combines spiced pumpkin cake and sweet, cinnamon-cream cheese filling. It’s rolled into a beautiful swirl and will wow on your Thanksgiving table. We actually skip the pumpkin pie for this!
Pumpkin Roll Traditions
I was always wow’d by the fact you could roll up cake with a filling. Like those Little Debbie Swiss rolls you see on the end cap of the grocery store… It’s actually quite a bit easier than I could have ever imagined. Are there more steps involved? Absolutely, but it ends up being worth it.
My mom is known for making her pumpkin roll and they always make me think of her! We have done a pumpkin roll on Thanksgiving for a very long time. We’ve even started skipping the pumpkin pie because everyone reaches for this instead.
We have made a few tweaks along the way, but there is something so nostalgic about this dessert every year. It actually stops me from getting too far ahead on Christmas baking and enjoying the fall flavors through Thanksgiving.
Ingredients
All the ingredients for our moist pumpkin cake and the delicious but not overly sweet, cream cheese filling!
Cake Ingredients
- all purpose flour
- baking powder
- baking soda
- pumpkin pie spice
- kosher salt – I use Diamond Crystal!
- eggs
- white sugar
- light brown sugar
- 100% pumpkin puree – not pumpkin pie filling!
- neutral oil – I always use avocado oil in baking these days
- vanilla extract
- powdered sugar – we use it for dusting our lint-free towel before rolling
Cream Cheese Filling Ingredients
- cream cheese – softened
- unsalted butter – softened
- powdered sugar
- vanilla extract or vanilla bean paste – I love vanilla bean paste in a filling for both the flavor and speckle throughout
- ground cinnamon – warms up the filling and really complements the cake
- kosher salt
How to Make a Pumpkin Roll
Starting with the Cake:
- Prepare the Pan & Batter: Preheat the oven and line a jelly roll pan with parchment. Whip the eggs and sugars until pale, then mix in the pumpkin, oil, and vanilla. Fold in the dry ingredients just until the batter comes together. Spread the batter evenly on the pan and bake until the top springs back when touched.
- Roll the Cake: Dust a clean kitchen towel generously with powdered sugar. Flip the warm cake onto the towel, peel off the parchment, and roll it up with the towel inside. Let the rolled cake cool completely.
Making the Filling and Rolling:
- Make the Filling: Beat the cream cheese and butter until smooth. Add the vanilla, cinnamon, and powdered sugar, mixing until creamy. Chill for a few minutes if the filling feels too soft.
- Fill, Roll & Chill: Unroll the cooled cake and spread the filling evenly on the cake, leaving a small border. Re-roll the cake without the towel and wrap it tightly in plastic wrap. Chill.
- Slice and Serve: Trim the ends for neat edges, slice, and enjoy!
How to Roll a Pumpkin Roll
It seems incredibly odd to roll your cake in a towel! I recommend using a lint-free towel that has no texture. This cake recipe is very moist so there is a chance you could imprint a textured design from the towel on the cake.
While the cake is baking, dust your kitchen towel with powdered sugar. When you take the cake from the oven, quickly flip it over onto the powdered towel. The cake should be horizontal to you. Start from the left or right side, take the edge of the towel and place it over the edge of the cake, so as you roll, the towel rolls inside with it. Roll tightly but gently all the way to the end. Set aside to let it cool so it holds its shape and can be re-rolled later with the filling.
Storage and Serving Tips
This Pumpkin Roll needs to be stored in the fridge due to the cream cheese filling. It actually is better the next day once the swirl has set and allows you to make cleaner cuts. It makes it perfect for Thanksgiving because you’re able to get it knocked out the day before. Store all leftovers in the fridge also.
I like to take the Pumpkin Roll out of the fridge about an hour before serving. I think it’s best when it’s starting to come to room temperature. If I make it for just us, I’ll slice a few pieces off and set them out at room temperature and not the entire roll.
To store leftovers, I re-wrap the roll tightly in plastic wrap and place in an airtight container. It lasts 3-4 days in the fridge.
Looking for more fall desserts? These Peanut Butter Mini Pumpkin Cookies are loved by everyone!
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Pumpkin Roll
Ingredients
For the cake:
- ¾ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon kosher salt
- 3 large eggs
- ½ cup white sugar
- ¼ cup light brown sugar
- ¾ cup 100% pumpkin puree, not pumpkin pie filling
- 2 tablespoons neutral oil, such as avocado oil
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
For the filling:
- 8oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- ¾ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Instructions
- Preheat your oven to 375°F. Line a 10×15 jelly roll pan (sheet pan with raised edges) with parchment paper and lightly grease the parchment.
- In a mixing bowl, beat 3 eggs, ½ cup white sugar, and ¼ cup light brown sugar for 2-3 minutes until pale.
- Add ¾ cup pumpkin puree, 2 tablespoons oil, and 1 teaspoon vanilla extract and mix until fully combined.
- Gently fold in the dry ingredients until just incorporated: ¾ cup all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1½ teaspoons pumpkin pie spice, and ¼ teaspoon kosher salt.
- Spread the batter as evenly as possible on your prepared baking sheet and bake for 12-14 minutes, or until the surface springs back when pressed.
- While the cake bakes, lay out a clean, lint free and non-textured kitchen towel and dust it generously with powdered sugar.
- As soon as the cake is done, flip it onto the dusted towel, peel off the parchment, and carefully roll the cake up with the towel inside.
- Let the rolled cake cool completely.
- While the cake cools, make the filling.
- Beat 8 ounces softened cream cheese and 4 tablespoons softened, unsalted butter together until smooth and fluffy.
- Add 1 teaspoon vanilla extract/bean paste, ¾ teaspoon ground cinnamon, and ¼ teaspoon kosher salt.
- Gradually add ¾ cup powdered sugar, beating until smooth and creamy.
- Chill for 10 minutes if it feels too soft before spreading.
- Carefully unroll the cooled cake. Spread the filling evenly, leaving about a ½-inch border.
- Re-roll gently without the towel. Wrap the roll tightly in plastic wrap.
- Chill at least 1 hour before slicing, overnight is preferred.
- Cut an inch or so off the edges after chilling to get clean edges.
Notes
Use a sharp, non-serrated knife to slice the roll. Clean the knife between each cut to keep the cuts clean.
Frequently Asked Questions
Can I make this ahead of time?
Yes! This Pumpkin Roll is the perfect dessert to make ahead of time! Make it the day before and store in the fridge.
Can I make the filling sweeter?
Yes, you can. Use 1 full cup of powdered sugar in the filling to make it sweeter.
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