When the air turns crisp and the leaves start to fall, I can’t resist a little fall baking—and nothing says cozy quite like my Simple Homemade Pumpkin Roll with Sweet Cream Cheese Swirl. This classic treat wraps soft, spiced pumpkin cake around a creamy cream cheese filling, making it the perfect holiday dessert for Thanksgiving or any chilly weekend. I love how impressive it looks on the table, yet it’s surprisingly easy to make. If you’re ready for a sweet slice of autumn comfort, this easy pumpkin roll is about to become your new seasonal favorite.
INGREDIENTS YOU’LL NEED
CAKE:
- ¾ cup all-purpose flour – I use regular unbleached flour for a soft, tender sponge.
- ½ teaspoon baking powder – Gives the cake a gentle lift.
- ½ teaspoon baking soda – Works with the pumpkin to keep it light.
- ½ teaspoon salt – A pinch to balance the sweetness.
- 1 teaspoon ground cinnamon – Warm spice that screams fall.
- 1 teaspoon pumpkin pie spice – Extra cozy flavor in every bite.
- 3 eggs – Room temperature so they whip up fluffy.
- ½ cup granulated sugar – Classic sweetness.
- ½ cup brown sugar – Adds a rich, molasses note.
- ⅔ cup pumpkin puree (canned, not pumpkin pie filling) – Pure pumpkin for that deep autumn taste.
- 1 teaspoon vanilla extract – Brings everything together with a sweet aroma.
FILLING:
- 8 oz cream cheese, softened – Smooth and tangy for the swirl.
- 6 tablespoons unsalted butter, softened – Makes the filling extra creamy.
- 1 cup powdered sugar, sifted – Sweetens and keeps the filling light.
- 1 teaspoon vanilla extract – Adds that lovely bakery-style flavor.
- 1 teaspoon lemon juice – Brightens up the filling.
- Powdered sugar (for dusting) – A light, snowy finish that keeps the cake from sticking and looks pretty on top.
WHY I LOVE THIS RECIPE
- I love this Simple Homemade Pumpkin Roll with Sweet Cream Cheese Swirl because the soft, spiced pumpkin cake feels like autumn in every bite.
- Making this easy pumpkin roll always fills my kitchen with warm, cozy scents—perfect for fall baking and holiday gatherings.
- The creamy cream cheese filling is rich but not too sweet, and it makes this dessert feel special enough for Thanksgiving yet simple enough for any weekend treat.
HOW TO PREPARE HOMEMADE SPICED PUMPKIN ROLL?
Time needed: 1 hour and 30 minutes
- Pre-Heat Oven:
Preheat oven to 375°F (190°C). Line a 10×15 jelly-roll pan with parchment paper and dust the parchment generously with powdered sugar (this keeps the cake from sticking and adds a sweet coating). - Cake Assembly:
In a medium bowl whisk together the dry ingredients: ¾ cup all-purpose flour (spoon into the cup and level), ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp ground cinnamon, and 1 tsp pumpkin pie spice. Set aside.
In a large bowl, beat 3 eggs with ½ cup granulated sugar and ½ cup brown sugar on high (hand or stand mixer) for about 3–4 minutes, until the mixture is thick and a bit pale.
Add ⅔ cup pumpkin puree (canned — not pumpkin pie filling) and 1 tsp vanilla extract to the egg mixture and mix until combined.
Gently fold the dry ingredients into the wet mixture until no streaks of flour remain. Don’t overmix — stop as soon as it’s combined.
Pour the batter into the prepared 10×15 pan and spread it into an even layer with an offset spatula or the back of a spoon.
- Bake the Cake:
Bake at 375°F for 12–15 minutes, or until the cake springs back when lightly touched and a toothpick in the center comes out clean. Be careful not to overbake — the cake should still be soft and slightly springy. - Roll the Warm Cake:
As soon as the cake comes out of the oven, place a clean kitchen towel on the counter and dust it with a light layer of powdered sugar (or use another sheet of parchment dusted with powdered sugar).
Invert the hot cake onto the powdered-sugar-dusted towel/parchment. Peel off the parchment you baked on. Starting at the short end, roll the cake up with the towel inside (roll tightly but gently so it forms the “log” shape).
Let it cool completely while rolled (about 1 hour). This helps the cake keep its shape and prevents cracking. - Prepare the Filling:
While the cake cools, make the filling: beat 8 oz cream cheese (softened) with 6 tablespoons unsalted butter (softened) until smooth. Add 1 cup sifted powdered sugar, 1 tsp lemon juice, and 1 tsp vanilla extract, then beat until the filling is creamy and spreadable. Taste and adjust the sweetness if needed. - Assemble the Pumpkin Roll:
When the cake is completely cool, carefully unroll it (remove the towel). Spread the cream cheese filling evenly over the cake, leaving about a ¼–½ inch border at the edges so the filling won’t squeeze out. - Re-roll the Cake:
Re-roll the cake (this time without the towel), wrapping tightly. Place seam-side down on a serving plate, wrap in plastic wrap, and refrigerate at least 1 hour to set the filling.
Before serving, dust the top lightly with powdered sugar. Slice with a sharp knife (wipe the knife between slices for clean cuts). - Serve and Enjoy:
Before serving, dust the top lightly with powdered sugar. Slice with a sharp knife (wipe the knife between slices for clean cuts).
FAQ – FREQUENTLY ASKED QUESTIONS
It usually cracks if the cake wasn’t rolled while still warm. I always roll it right out of the oven in a towel dusted with powdered sugar to keep it soft and flexible.
Yes! I like to make my pumpkin roll recipe a day in advance, wrap it tightly in plastic, and keep it in the fridge. The flavors actually get better overnight.
I dust the towel (or parchment) with plenty of powdered sugar before rolling. This keeps the cake from sticking and adds a little sweetness.
Yes, a 10×15 jelly roll pan works best for the thin, even layer of cake you need. A regular baking pan may be too deep.
I chill the roll for at least an hour, then use a sharp serrated knife, wiping between cuts for clean slices.
RECIPE SUBSTITUTIONS AND VARIATIONS
- If I don’t have pumpkin pie spice, I’ll just mix extra cinnamon with a little nutmeg and cloves—it works just as well in this pumpkin roll recipe.
- For a lighter version, I sometimes swap Greek yogurt for part of the sour cream in the cream cheese filling.
- If you love nuts, chopped pecans or walnuts sprinkled on the filling before rolling add a nice crunch.
- You can even drizzle a little caramel sauce over the top for a sweeter twist on this easy pumpkin roll.
Baking Tips and Tricks for Recipe Success
- Always roll the cake while it’s still warm—this is the best way to keep your pumpkin roll cake from cracking.
- Make sure your cream cheese and butter are softened before mixing so the filling is smooth and easy to spread.
- Chill the finished roll before slicing; it helps everything set and makes clean, pretty slices for serving.
What to Serve with Pumpkin Roll
I usually serve my pumpkin roll alongside a cup of hot coffee, spiced tea, or even a scoop of vanilla ice cream if I want to make it extra special. Around the holidays, it’s the perfect dessert to go with a Thanksgiving spread or a cozy fall dinner. It’s light enough to pair with rich meals but still feels like a festive holiday dessert.
How to Store Leftover Pumpkin Roll
I keep any leftover pumpkin roll wrapped tightly in plastic wrap and store it in the fridge. It stays fresh for about 3–4 days, and I think it tastes even better the next day. Just slice what you need and keep the rest chilled until you’re ready to enjoy more.
Can Pumpkin Roll Be Frozen?
Yes! I love that this pumpkin roll recipe freezes so well. Just wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. When you’re ready, thaw it overnight in the fridge and it tastes just as good as fresh.
LOOKING FOR MORE PUMPKIN DESSERTS? TRY THESE!
Creamy Pumpkin Butter Dessert Bars
Best Pumpkin Coffee Cake with Cinnamon Streusel Topping
Pumpkin Olive Oil Cake with Cinnamon Cream Cheese
Final Thoughts
This Simple Homemade Pumpkin Roll with Sweet Cream Cheese Swirl is one of my favorite fall baking traditions, and it always brings a little extra joy to the table. Whether you make it for a holiday dessert or just a cozy weekend treat, it’s sure to be a crowd-pleaser. If you give this recipe a try, I’d love to hear from you—leave a comment and let me know how your pumpkin roll turned out!
Simple Homemade Pumpkin Roll with Sweet Cream Cheese Swirl
Ingredients
For the Cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 3 eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- ⅔ cup pumpkin puree (canned)(not pumpkin pie filling)
- 1 tsp vanilla extract
For the Filling:
- 8 oz cream cheese softened
- 6 tablespoons unsalted butter softened
- 1 cup powdered sugar sifted
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
For Dusting:
- Powdered sugar
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15 jelly-roll pan with parchment paper and dust the parchment generously with powdered sugar (this keeps the cake from sticking and adds a sweet coating).
- Cake: In a medium bowl whisk together the dry ingredients: ¾ cup all-purpose flour (spoon into the cup and level), ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp ground cinnamon, and 1 tsp pumpkin pie spice. Set aside. In a large bowl, beat 3 eggs with ½ cup granulated sugar and ½ cup brown sugar on high (hand or stand mixer) for about 3–4 minutes, until the mixture is thick and a bit pale. Add ⅔ cup pumpkin puree (canned — not pumpkin pie filling) and 1 tsp vanilla extract to the egg mixture and mix until combined. Gently fold the dry ingredients into the wet mixture until no streaks of flour remain. Don’t overmix — stop as soon as it’s combined. Pour the batter into the prepared 10×15 pan and spread it into an even layer with an offset spatula or the back of a spoon.
- Bake at 375°F for 12–15 minutes, or until the cake springs back when lightly touched and a toothpick in the center comes out clean. Be careful not to overbake — the cake should still be soft and slightly springy.
- Rolling (while still warm): As soon as the cake comes out of the oven, place a clean kitchen towel on the counter and dust it with a light layer of powdered sugar (or use another sheet of parchment dusted with powdered sugar). Invert the hot cake onto the powdered-sugar-dusted towel/parchment. Peel off the parchment you baked on. Starting at the short end, roll the cake up with the towel inside (roll tightly but gently so it forms the “log” shape). Let it cool completely while rolled (about 1 hour). This helps the cake keep its shape and prevents cracking.
- Filling: While the cake cools, make the filling: beat 8 oz cream cheese (softened) with 6 tablespoons unsalted butter (softened) until smooth. Add 1 cup sifted powdered sugar, 1 tsp lemon juice, and 1 tsp vanilla extract, then beat until the filling is creamy and spreadable. Taste and adjust the sweetness if needed.
- Finish: When the cake is completely cool, carefully unroll it (remove the towel). Spread the cream cheese filling evenly over the cake, leaving about a ¼–½ inch border at the edges so the filling won’t squeeze out. Re-roll the cake (this time without the towel), wrapping tightly. Place seam-side down on a serving plate, wrap in plastic wrap, and refrigerate at least 1 hour to set the filling. Before serving, dust the top lightly with powdered sugar. Slice with a sharp knife (wipe the knife between slices for clean cuts).
