Simple Pumpkin Roll

WANT TO SAVE THIS RECIPE?

Few desserts capture the spirit of fall quite like a Simple Pumpkin Roll. With its soft, spiced sponge cake swirled around a creamy, tangy filling, it’s the kind of treat that looks impressive but is secretly easy to master. It brings pumpkin spice, sweet vanilla, and smooth cream cheese into a perfect harmony of taste and texture.

This pumpkin roll is ideal for cozy gatherings, gifting, or a decadent self-care snack with your morning coffee. It slices beautifully, stores well, and delivers that classic pumpkin flavor with just the right amount of sweetness. If you’re new to baking rolled cakes, don’t worry — this recipe includes tips to ensure a crack-free roll every time.

---

Why You’ll Love This Simple Pumpkin Roll

It’s fast, festive, and fuss-free. The batter comes together quickly with pantry staples, and the cream cheese filling is just a blend of butter, sugar, and tang. You get that signature swirl without any complicated techniques. Best of all? It only needs about 15 minutes in the oven.

---

What Kind of Pan Should I Use for a Pumpkin Roll?

A jelly roll pan is essential. It’s typically 10×15 inches with shallow sides and ensures the thin, even layer you need for rolling. If you use a standard baking sheet, the cake may turn out too thick and crack during rolling. Line it with parchment and don’t skip the dusting of powdered sugar when rolling it up hot — this keeps it from sticking and tearing.

---

Ingredients for the Simple Pumpkin Roll

Pumpkin Puree: Adds moisture and a deep autumn flavor to the cake.

All-Purpose Flour: Gives the roll structure while staying soft.

Granulated Sugar: Sweetens the sponge evenly.

Baking Soda: Helps the cake rise just enough without puffing up too much.

Ground Cinnamon & Pumpkin Pie Spice: Warm and fragrant, these spices build that classic fall flavor.

Salt: Balances the sweetness and enhances the spices.

Eggs: Provide richness and bind the batter.

Vanilla Extract: Adds depth to both the cake and the filling.

Cream Cheese: The key to that tangy, luscious swirl.

Unsalted Butter: Softens the filling and adds richness.

Powdered Sugar: Sweetens and stiffens the filling, plus dusts the roll for a pretty finish.

---

How To Make the Simple Pumpkin Roll

Step 1: Prep the Pan & Oven

Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

Step 2: Make the Pumpkin Batter

In a large bowl, whisk together 3/4 cup granulated sugar, 3/4 cup pumpkin puree, and 3 large eggs until smooth. Add 1 teaspoon vanilla extract.

In a separate bowl, sift together 3/4 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice, and 1/4 teaspoon salt. Fold the dry mix into the wet mix until fully combined.

Step 3: Bake the Cake

Spread the batter evenly in the prepared pan. Bake for 13–15 minutes until the top springs back when touched.

Step 4: Roll the Cake

Immediately loosen the cake from the pan edges and invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment, then roll the cake and towel up together, starting at the short end. Let it cool completely.

Step 5: Make the Cream Cheese Filling

Beat together 8 oz cream cheese (softened), 4 tablespoons unsalted butter (softened), 1 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth and fluffy.

Step 6: Fill and Roll Again

Carefully unroll the cooled cake and spread the cream cheese filling evenly. Re-roll the cake (without the towel), wrap tightly in plastic wrap, and chill for at least 1 hour.

Step 7: Serve

Dust the roll with powdered sugar before slicing. Serve chilled or at room temp.

---

How to Serve a Simple Pumpkin Roll

This roll makes about 10 slices, serving 8 to 10 people depending on slice thickness. It’s lovely alongside a hot latte or as a showstopper at fall dessert tables. Try topping with whipped cream or a drizzle of caramel for extra flair.

---

How to Store a Simple Pumpkin Roll

Wrap the roll tightly in plastic wrap and store it in the refrigerator for up to 5 days. For longer storage, freeze it (wrapped in foil and plastic) for up to 2 months. Thaw overnight in the fridge before slicing. You can also slice and freeze individual portions for grab-and-go treats.

---

Frequently Asked Questions

1. Can I make this pumpkin roll ahead of time?
Yes! It’s actually best made a day in advance to allow the flavors to meld and the roll to set. Just keep it wrapped in the fridge.

2. What if my cake cracks while rolling?
That’s okay! Cracks can often be hidden with powdered sugar. Make sure to roll the cake while it’s still warm, and don’t skip the towel.

3. Can I use canned pumpkin pie filling?
No. Use plain pumpkin puree. Pie filling contains added sugar and spices that will throw off the recipe.

4. How do I keep the cake from sticking to the towel?
Generously dust your towel with powdered sugar and use a lint-free towel. A tea towel works best.

5. Can I add nuts or chocolate?
Absolutely! Finely chopped pecans or walnuts can be sprinkled on the batter before baking. Mini chocolate chips in the filling also work great.

---

Want More Dessert Ideas with a Twist?

If this pumpkin roll hit your sweet spot, don’t miss these other crowd-pleasers:

• Gingerbread Cake for holiday spice.
• Apple Bars Recipe for buttery crust and tender apples.
• Pumpkin Sugar Cookies if you’re a cookie fan.
• Carrot Cake Cheesecake for tangy decadence.
• Rocky Road Brownies for chocolate lovers.

---

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

Follow me on Pinterest @MadForMeals for more cozy baking, creative twists, and easy dessert inspiration.

And let me know in the comments how yours turned out. Did you add nuts or chocolate? Did it roll smoothly? I love hearing how others make these recipes their own. Let’s bake smarter together!

Print

WANT TO SAVE THIS RECIPE?