Grandma Carol’s Pumpkin Roll

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Some desserts never go out of style, and Grandma Carol’s Pumpkin Roll is one of them. With its soft, spiced pumpkin cake rolled around a silky cream cheese filling, this classic treat is a seasonal favorite that tastes like home. It’s the kind of dessert that shows up on every holiday table, passed down from one generation to the next.

There’s something about the combination of earthy pumpkin, warm spices, and tangy-sweet cream cheese that feels both nostalgic and comforting. This pumpkin roll isn’t just dessert—it’s a celebration of tradition. The kind of treat that reminds you of holidays in a warm kitchen, surrounded by family and the smell of cinnamon and nutmeg in the air.

While it might look fancy, this dessert is surprisingly easy to make with the right steps. The key is baking a thin pumpkin sponge cake and rolling it up while it’s still warm, then filling it once cooled. The result is a beautiful spiral of moist cake and creamy filling that’s always a showstopper.

Grandma Carol always made hers from scratch, and that’s what we’re sticking with here. No shortcuts, no store-bought fillings—just good ingredients and tried-and-true technique. This recipe has been polished over the years, so it turns out right every single time.

Pumpkin roll is a crowd-pleaser for every kind of occasion. It’s perfect for Thanksgiving, Christmas, fall birthdays, or any time you want something seasonal and impressive. It can be made ahead and stored in the fridge or freezer, so it’s also incredibly convenient.

What makes this recipe special is its perfect balance: the cake is moist but not soggy, the filling is rich but not too sweet, and the spices are just enough to warm it up without overpowering the pumpkin flavor.

It slices beautifully, holds together well, and always earns compliments. And yes, it really is better than the store-bought versions. Way better.

The process of rolling the cake may seem intimidating at first, but it’s actually pretty simple with some parchment paper and patience. And once you’ve done it, you’ll want to make this roll again and again.

There’s also something undeniably fun about revealing the spiral slice. It’s like a reward for the effort, and it makes this dessert feel just a little bit magical.

Whether you’re new to baking or a seasoned pro, this recipe is one you’ll come back to every fall. It’s reliable, delicious, and full of seasonal flavor that never gets old.

So channel a little Grandma Carol magic, grab your whisk, and get ready to roll.

Servings

Makes 10-12 slices

Time

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Cooling Time: 1 hour
• Chill Time: 30 minutes
• Total Time: 2 hours 5 minutes

Ingredients

For the cake:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin puree (not pumpkin pie filling)

For the filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

Extra:

• Powdered sugar for dusting
• Parchment paper

Instructions

1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat eggs and sugar until thick and pale. Add pumpkin puree and mix until combined.
4. Gradually add the dry ingredients into the wet mixture. Mix until just smooth.
5. Pour batter into prepared pan and spread evenly.
6. Bake for 13-15 minutes or until the top springs back when touched.
7. Immediately loosen the cake from the edges and turn it out onto a clean kitchen towel dusted with powdered sugar.
8. Carefully peel off parchment paper. Roll the cake up gently in the towel, starting from the short end. Let it cool completely.
9. Meanwhile, prepare the filling: beat cream cheese, butter, vanilla, and powdered sugar until smooth and fluffy.
10. Once the cake is cool, unroll gently and spread the filling evenly over the surface.
11. Re-roll the cake (without the towel) and wrap tightly in plastic wrap.
12. Chill for at least 30 minutes before slicing. Dust with powdered sugar before serving.

Tips

• Don’t overbake the cake or it may crack when rolling.
• Rolling while warm prevents breakage.
• Let the cake cool completely before filling.
• Use a serrated knife for clean slices.
• Freeze the roll wrapped in plastic wrap and foil for up to 1 month.

Why You Will Love This Recipe

It’s a fall classic that never fails. Moist pumpkin cake, rich cream cheese filling, and that signature swirl make this as beautiful as it is delicious. It’s surprisingly easy and incredibly satisfying to make—a true homemade favorite.

Grandma Carol’s Pumpkin Roll is a holiday staple: soft, spiced pumpkin cake wrapped around sweet cream cheese filling. This classic dessert is easy to make, perfect to prep ahead, and always a crowd favorite.