The BEST Pumpkin Roll Cake

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This Pumpkin Roll Cake is the ultimate fall dessert that never goes out of style. It’s light, moist, and spiced just right, with a creamy, tangy filling that makes each bite a celebration. Whether it’s your first time baking a rolled cake or you’ve made dozens, this recipe is simple, forgiving, and always delivers.

There’s something so satisfying about slicing into a perfect spiral of pumpkin cake and cream cheese filling. It looks impressive, tastes like heaven, and feels like the coziest hug you’ve ever eaten. No wonder it’s a staple on Thanksgiving dessert tables across the country.

Made with real pumpkin and warm spices like cinnamon, nutmeg, and cloves, the cake itself is incredibly soft yet sturdy enough to roll without cracking. It bakes quickly in a jelly roll pan and is cooled in a towel to keep its shape. The cream cheese filling is smooth, slightly sweet, and adds the perfect contrast to the spiced sponge.

This dessert hits all the right notes: balanced flavor, elegant presentation, and make-ahead convenience. It holds up well in the fridge and slices cleanly, making it perfect for parties and potlucks.

While it may look fancy, it’s easier than you think. The trick is in the roll—use parchment paper, roll it while it’s still warm, and give it time to chill. From there, it’s just spread, roll, and slice.

One bite and you’ll get why this cake has stood the test of time. It’s like pumpkin pie, spiced cake, and cheesecake rolled into one.

Plus, you get that wow factor every time you serve it. The beautiful swirl, the pop of creamy filling, the dusting of powdered sugar—it’s dessert magic.

This is the kind of treat that brings people together. Serve it with coffee or hot cider, and it becomes an instant memory.

Whether you’re hosting a gathering or just treating yourself, this roll checks every box. It’s festive, flavorful, and feels like fall on a plate.

Best of all, you can make it a day ahead. In fact, it’s even better after chilling overnight, as the flavors meld and the texture sets just right.

You can also customize the filling—add chopped nuts, maple extract, or a touch of orange zest for a twist.

It’s freezer-friendly, too. Make a few, freeze them, and you’ve got dessert ready anytime.

Once you master this, you’ll come back to it year after year. It’s that kind of recipe.

Servings

Serves: 8–10

Time

• Prep Time: 25 minutes
• Bake Time: 13–15 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 40 minutes

Ingredients

For the Cake:

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin (not pumpkin pie filling)
• 1 tsp vanilla extract
• Powdered sugar (for dusting towel and garnish)

For the Filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tbsp unsalted butter, softened
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper. Grease the paper.
2. In a bowl, whisk flour, baking powder, baking soda, salt, and spices.
3. In a large bowl, beat eggs and sugar until thick and light. Mix in pumpkin and vanilla.
4. Fold in dry ingredients until just combined.
5. Pour batter into prepared pan and spread evenly. Bake for 13–15 minutes, until the top springs back when touched.
6. While the cake bakes, lay a clean kitchen towel flat and sprinkle generously with powdered sugar.
7. Immediately after baking, loosen edges of cake and turn it out onto the prepared towel. Peel off parchment. Roll the cake and towel together, starting from the short end. Cool completely.
8. For the filling: beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
9. Carefully unroll the cake, spread filling evenly, and re-roll without the towel.
10. Wrap in plastic wrap and chill at least 1 hour before slicing.
11. Dust with powdered sugar before serving.

Tips

• Roll the cake while warm to prevent cracking.
• Use a thin layer of filling to keep the roll tight.
• Don’t overbake—keep the cake soft and pliable.
• Store in the fridge for up to 5 days or freeze for up to 1 month.

Why You’ll Love This Recipe

It’s festive, foolproof, and makes a stunning centerpiece. The soft pumpkin sponge and tangy cream cheese swirl are a match made in fall dessert heaven. Easy to make and easy to love.

The BEST Pumpkin Roll Cake is everything you want in a fall dessert: moist, spiced cake wrapped around a creamy filling. Beautiful, delicious, and surprisingly easy—this classic treat deserves a spot at your table every year.