Autumn Pumpkin Roll
This Autumn Pumpkin Roll is a soft, spiced pumpkin sponge cake wrapped around a sweet cream cheese filling. It’s the perfect fall dessert that looks impressive but is surprisingly easy to make.
With warm spices like cinnamon and nutmeg, this pumpkin roll captures all the cozy flavors of the season. The light, fluffy cake pairs beautifully with the rich, tangy cream cheese frosting inside.
Whether you’re hosting Thanksgiving dinner or just craving a seasonal treat, this recipe will become your go-to autumn dessert. Let’s get baking!
Why You’ll Love This Recipe
This pumpkin roll is easier than it looks. The cake bakes in just 15 minutes, and rolling it while warm prevents cracking—a foolproof technique that works every time.
The cream cheese filling is sweetened just right and complements the spiced pumpkin cake without being overly heavy. You get the perfect balance of flavors in every bite.
It also stores beautifully in the fridge for up to 3 days, making it ideal for preparing ahead of holiday gatherings. Just slice and serve when you’re ready.
Read More: Elvis Presley Cake: A Sweet And Tangy Tribute To The King Of Rock N Roll
Key Ingredients
For the Pumpkin Cake:
For the Cream Cheese Filling:
How to Make Autumn Pumpkin Roll
Step 1: Prepare the Pan Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Preheat your oven to 375°F so it’s ready when your batter is mixed.
Step 2: Make the Cake Batter Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a bowl. In another bowl, beat eggs and sugar until thick, then mix in pumpkin puree.
Fold the dry ingredients into the wet mixture until just combined. Spread the batter evenly in your prepared pan and bake for 13-15 minutes until the cake springs back when touched.
Step 3: Roll the Cake While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
Starting at the short end, roll the cake up with the towel inside. Let it cool completely in this rolled position—this is the secret to preventing cracks later.
Step 4: Make the Filling Beat softened cream cheese and butter together until fluffy. Add powdered sugar and vanilla, beating until smooth and creamy with no lumps remaining.
Step 5: Assemble Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Roll the cake back up (without the towel this time) and wrap it tightly in plastic wrap.
Refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving for a beautiful presentation.
Autumn Pumpkin Roll
Course: DessertCuisine: AmericanDifficulty: Medium4
servings20
minutes1
hour15
minutes1
hour35
minutesA light and fluffy pumpkin spice cake rolled with sweet cream cheese filling—the perfect fall dessert that’s easier to make than it looks.
Ingredients
- Pumpkin Cake:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin puree
- Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
- For Dusting:
Powdered sugar
Directions
- Prepare pan: Preheat oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Mix wet ingredients: In a large bowl, beat eggs and granulated sugar on high speed for 3-4 minutes until thick and pale. Stir in pumpkin puree.
- Combine: Gently fold the flour mixture into the pumpkin mixture until just combined. Spread evenly into prepared pan.
- Bake: Bake for 13-15 minutes until cake springs back when lightly touched.
- Roll with towel: While cake is hot, turn it out onto a clean kitchen towel generously dusted with powdered sugar. Peel off parchment paper. Starting at the short end, roll cake and towel together. Cool completely on a wire rack (about 30 minutes).
- Make filling: Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, beat until smooth.
- Assemble: Carefully unroll the cake. Spread cream cheese filling evenly over cake, leaving a 1/2-inch border. Roll cake back up (without the towel). Wrap in plastic wrap.
- Chill: Refrigerate for at least 1 hour before slicing.
- Serve: Dust with powdered sugar before serving. Slice with a sharp knife, wiping between cuts.
Notes
- Substitutions: Use Greek yogurt instead of half the pumpkin for a tangier flavor
Try maple cream cheese frosting by adding 2 tablespoons of maple syrup to the filling
Make-Ahead Tip: This roll tastes even better the next day after the flavors have melded together.
Crack Prevention: The key is rolling while warm and not overbaking. If small cracks appear, the cream cheese filling will hide them.
| Nutrient | Per Serving (1 slice, ~85g) |
|---|---|
| Calories | 240 |
| Total Fat | 8g |
| Sugars | 29g |
| Protein | 3g |
| Dietary Fiber | 1g |
Tips for Success
Prevent cracking: Always roll the cake while it’s still warm with the towel inside. This trains the cake to hold its shape without breaking.
Room temperature ingredients: Make sure your cream cheese and butter are softened before mixing. Cold ingredients create lumps in the filling that are hard to smooth out.
Don’t overbake: Check the cake at 13 minutes. An overbaked cake becomes dry and is more likely to crack when rolling.
Storage and Make-Ahead
This pumpkin roll stores well in the refrigerator for up to 3 days when wrapped tightly in plastic wrap. The flavors actually develop and improve after a day in the fridge.
You can freeze it for up to 1 month. Wrap it tightly in plastic wrap, then in aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
For best results, dust with powdered sugar just before serving rather than before storage. This keeps the presentation fresh and beautiful.
Frequently Asked Questions
Can I make this pumpkin roll ahead of time?
Yes! This pumpkin roll is perfect for making ahead. Prepare it completely, wrap it tightly in plastic wrap, and refrigerate for up to 3 days before serving. You can also freeze it for up to 1 month.
Why did my pumpkin roll crack?
Cracking usually happens if the cake is overbaked or rolled when cold. Always roll the cake while it’s still warm with a powdered sugar-dusted towel inside, and check your cake at 13 minutes to avoid overbaking.
Can I use pumpkin pie filling instead of pumpkin puree?
No, use pure pumpkin puree only. Pumpkin pie filling contains added spices and sweeteners that will throw off the recipe’s balance and make the cake too sweet and dense.
