Introduction:
A Pumpkin Roll Cake is the dessert that instantly says “fall” and “holiday season” in the best way. It’s a
light, spiced pumpkin sponge cake baked in a thin sheet, then rolled up around a sweet, tangy cream cheese filling. The
result is soft and tender with beautiful swirls in every slice—fancy enough for Thanksgiving, but simple enough to make at
home.
The thing that makes pumpkin roll cake special is the contrast: the cake is fluffy and warmly spiced, while the filling is
creamy, cool, and just sweet enough. It’s not heavy like a dense pumpkin bread, and it’s not overly sugary like some holiday
desserts. It hits that perfect balance of comforting and elegant.
If you’ve ever felt intimidated by rolling cakes, don’t worry—this recipe is built to be foolproof. You’ll learn how to roll
the cake while it’s warm so it doesn’t crack, how to chill it so it slices cleanly, and how to store it ahead for stress-free
entertaining. Once you make it once, it becomes a tradition.
Ingredients:
For the pumpkin cake
- 3/4 cup (95g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg + pinch cloves)
- 3 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 2/3 cup (160g) pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- Powdered sugar, for dusting the towel
For the cream cheese filling
- 8 oz (226g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 4 tbsp (56g) unsalted butter, softened
- 1 tsp vanilla extract
- Pinch of salt
Optional garnish
- Extra powdered sugar
- Chopped pecans or walnuts
- Caramel drizzle
Instructions:
1) Prep the pan and towel
- Preheat oven to 375°F (190°C).
- Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the parchment.
- Lay a clean kitchen towel on the counter and dust it generously with powdered sugar (this prevents sticking).
