Pumpkin Roll Recipe

I absolutely love this Pumpkin Roll Recipe because it’s like a cozy hug from fall baked right into a dessert! The tender pumpkin-spiced cake envelops a luscious cream cheese and Greek yogurt filling that’s just the right balance of sweet and tangy. Whenever I make this, it’s a total crowd-pleaser — perfect for holiday gatherings, potlucks, or any time you want a slice of autumn magic.

When I first tried this recipe, I wasn’t sure if I could get the cake to roll without cracking, but the trick of rolling it warm in a sugared towel changed everything. It’s a simple step that makes all the difference, helping you achieve that flawless spiral we all dream about. You’ll find this Pumpkin Roll Recipe rewarding to make and even more delightful to share!

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Ingredients You’ll Need

Each ingredient here plays a special role — from the spices that wake up the pumpkin’s flavor to the smooth cream cheese filling that softens every bite. I always recommend using good-quality canned pumpkin and room-temperature cream cheese for the best results.

• All-purpose flour: Provides the perfect base to keep your cake sturdy yet tender.
• Baking powder and baking soda: These leavening agents help your pumpkin roll rise just right without getting cakey.
• Ground cinnamon, pumpkin pie spice, and allspice: The signature spices that give this cake its warm, inviting aroma.
• Vanilla extract: A small splash elevates all the flavors beautifully.
• Salt: Balances the sweetness and deepens the flavor.
• Eggs: They add structure and richness to the cake.
• Granulated sugar: Sweetens the cake while helping it become tender and light.
• Canned pumpkin: The star ingredient — use pure pumpkin for that authentic flavor and moist texture.
• Non-stick spray: Crucial for easy removal when rolling the cake.
• Powdered sugar: For dusting the towel and topping the cake, it prevents sticking and adds delicate sweetness.
• Light cream cheese: Makes the filling rich and smooth; definitely avoid fat-free varieties for best texture.
• Fat-free Greek yogurt: Adds tang and lightness to the filling while keeping it creamy.
• Chopped walnuts (optional): I love the crunch they add, but you can skip if preferred.

Variations

I like to mix things up depending on the season or what I have on hand. This Pumpkin Roll Recipe is wonderfully flexible, and I encourage you to make it your own. It’s all about making flavors that speak to you!

• Nut-Free: I’ve skipped walnuts for guests with allergies and still found the filling delightfully creamy and smooth.
• Spice It Up: Try adding a pinch of ground ginger or cloves if you want a bolder spice profile — I discovered this trick when I was craving something extra fragrant.
• Sweetener Swap: You can swap granulated sugar with coconut sugar for a deeper caramel flavor; just watch for slight changes in color and moisture.
• Gluten-Free: Use a gluten-free flour blend and make sure your baking powder is gluten-free to serve up a safe slice for friends.

How to Make Pumpkin Roll Recipe

Step 1: Prepare Your Pan Like a Pro

Spray a 15 x 10-inch baking pan with non-stick spray, then line it with parchment paper. Don’t forget to spray and lightly flour the parchment — this double layer of protection really helped me avoid sticky situations when rolling the cake later. Place your oven rack in the center and preheat to 375°F. A perfectly prepped pan is your first step to success!

Step 2: Mix the Dry Ingredients

In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt. Sifting makes sure the spices and rising agents are evenly distributed, which I learned the hard way when I got pockets of uneven flavor before. This simple step really helps your cake bake evenly.

Step 3: Beat the Eggs and Sugar to Perfection

Using an electric mixer, beat the eggs and granulated sugar on high speed for about 5 minutes — the batter should become thick, pale yellow, and fluffy. You’ll know it’s ready when the batter falls back into the bowl in slow ribbons when you lift the beaters. This aeration step is crucial — it’s what gives your cake that light, springy texture.

Step 4: Add Vanilla and Pumpkin Puree

Beat in the vanilla extract and canned pumpkin until fully incorporated. It’s such a nice moment when the batter switches from fluffy yellow to that warm autumnal orange — I always think that’s when the magic really starts.

Step 5: Fold in the Dry Ingredients Gently

Use a spatula to gently fold the sifted dry ingredients into the wet batter. Be careful not to overmix — just fold until combined. When I rush this step, the cake can turn dense so I take my time to keep it light and tender.

Step 6: Bake and Roll

Pour the batter evenly into the prepared pan and bake for 13 to 15 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when pressed lightly. While it’s still hot, invert the cake onto a powdered sugar-dusted clean dish towel, carefully peel off the parchment, sprinkle more powdered sugar on top, and roll it up with the towel inside. This rolling step is what keeps the cake pliable and prevents cracking—trust me, it’s a game-changer!

Step 7: Make the Filling

Beat together light cream cheese, Greek yogurt, and vanilla extract until fluffy. Add powdered sugar and beat until smooth before folding in the chopped walnuts if using. I like to refrigerate this filling for at least an hour — it makes it much easier to spread and keeps that lovely creamy texture.

Step 8: Assemble Your Pumpkin Roll

Unroll the cooled cake gently, spread the chilled filling evenly, then carefully re-roll without the towel. Place on your serving plate, cover, and chill for a few hours or overnight. Although you can serve it immediately, I found that chilling overnight sets the filling nicely and makes slicing a breeze. Just before serving, dust with powdered sugar for a pretty finish.

How to Serve Pumpkin Roll Recipe

Garnishes

I usually keep garnishes simple—just a light dusting of powdered sugar right before serving adds a touch of elegance. Sometimes, I sprinkle a few extra chopped walnuts or even drizzle a tiny bit of caramel sauce for a decadent touch, which my family always loves.

Side Dishes

This pumpkin roll pairs wonderfully with a hot cup of spiced tea or freshly brewed coffee, making it a perfect afternoon treat. For holiday dinners, I like to serve it alongside lighter fruit salads or a scoop of vanilla bean ice cream for a cool contrast.

Creative Ways to Present

One year, I decorated the roll with edible gold leaf for a festive shine, which was a hit at our Thanksgiving table. Another time, I sliced it into bite-sized pinwheels and arranged them on a platter for easy party snacking—super cute and crowd-friendly!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you probably will!), I keep them tightly wrapped in plastic wrap or stored in an airtight container in the fridge. This keeps the cake moist and the filling fresh for up to 4 days. I’ve found that the flavors actually deepen after a day or two!

Freezing

I’ve frozen this Pumpkin Roll Recipe a few times by wrapping it well in plastic wrap plus foil. When thawed overnight in the fridge, it tastes nearly as fresh as the day I made it. Just slice after thawing for best results.

Reheating

I usually don’t reheat pumpkin roll because I love it chilled, but if you want to serve it slightly warm, pop individual slices in a microwave for 10-15 seconds. Be careful not to overheat or the filling might melt—warm just enough to bring out the pumpkin spice aroma.

FAQs

Final Thoughts

This Pumpkin Roll Recipe has definitely become a favorite in my kitchen and with my family. Its simple ingredients come together in such a beautiful way to create a dessert that’s both impressive and approachable, no matter your baking skill level. If you’re looking to impress your guests or just want a delicious fall treat, this recipe will not let you down. Trust me, once you try it, you’ll be making it for every cozy occasion!

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