Pumpkin Rolls
This easy Pumpkin Rolls recipe features soft, spiced pumpkin cake with a luscious cream cheese filling. A festive fall party dessert.
When I make this homemade Pumpkin Rolls recipe, they always leave me thinking about the days when I was a kid and used to help my mom in the kitchen. I owe a lot of my love for cooking and baking to my mom. I used to watch her in the kitchen and sometimes, if I was lucky, I’d get to help her in the making of all sorts of tasty things. They are memories I will cherish forever. My Mom used to make these every year at Thanksgiving or Christmas time and she would always let me help her. This holiday pumpkin recipe is very nostalgic for me! We would wrap them up all nice, tying bows on each end, and deliver them to neighbors and friends. It’s a tradition that I am proud to have carried on.
PUMPKIN ROLLS
I have to say, it’s quite easy to continue carrying on a tradition when it results in a soft and decadent pumpkin spice cake rolled around a rich cream cheese filling. Just saying that makes me want to make another batch! These pumpkin rolls are so good you’ll seriously be tempted to eat the whole thing! Trust me, I’ve come very close to doing that myself 😉 If you’re ready to reminisce in those holiday memories filled with warm autumn spices and sweet pumpkin, then go put on that apron, and get to baking these sinfully good treats!
Ingredients
Pumpkin Roll
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Cream Cheese Filling
- 8 ounces cream cheese softened
- 4 Tablespoons salted butter softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
Preheat oven to 375 degrees F. Line a 10×15-inch jelly roll pan with parchment paper. Spray the parchment paper with non-stick spray. Set aside.
For The Pumpkin Rolls Batter
In a large bowl, whisk eggs for 30 seconds. Add granulated sugar, pumpkin puree and vanilla. Whisk until combined. Add flour, baking powder, pumpkin pie spice and salt to batter. Whisk until everything is smooth and combined. Pour batter onto prepared jelly roll pan. Spreading out evenly. Bake for 15 minutes or until toothpick inserted in center comes out clean. Remove from oven.
Note: this next part is hot so please be careful. You can wear oven mitts. Carefully roll up hot cake (with the parchment paper still attached) starting at one of the short ends. Roll up as tight as you can. Let cake sit out on the counter until completely cool. (it takes a couple of hours to fully cool.)
For The Cream Cheese Filling
When cake is cooled to room temperature start on the cream cheese filling. In a medium bowl, combine cream cheese, butter, powdered sugar and vanilla. Mix until smooth and creamy.
Gently unravel the cooled cake, while carefully removing the parchment paper. Go very slow so you don’t rip the cake. Spread the cream cheese filling evenly all over the inside of the rolled cake. Roll cake back up and cover with saran wrap. Place in refrigerator until chilled. Slice into pieces and serve!
Servings
This recipe yields one pumpkin roll.
Storage and Reheating
Store the leftover pumpkin rolls in airtight container refrigerated for up to 4 days to maintain freshness and prevent the cream cheese filling from spoiling. Pumpkin rolls freeze really well. For longer storage, wrap the roll in saran wrap (I usually do two layers then place it in a ziplock freezer-safe bag), and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before slicing. Pumpkin Rolls are best served chilled, but if you prefer a softer texture, let slices sit at room temperature for about 10–15 minutes before serving—no reheating is necessary, as this dessert is meant to be enjoyed cool.
Holly’s Tips for the Best Homemade Pumpkin Rolls:
- Use Room Temperature Eggs & Dairy: Let eggs, cream cheese, and butter sit out for about 30 minutes before starting. This ensures a smoother batter and creamy, lump-free filling.
- Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a knife. Too much flour can make the cake dense instead of light and soft.
- Don’t Overbake: Bake just until a toothpick comes out clean. Overbaking will make the cake dry and more likely to crack when rolling.
- Roll While Hot: Rolling the cake immediately after baking (with parchment paper inside) sets the shape and prevents cracks later.
- Unroll Slowly: When adding the filling, gently unroll the cooled cake to avoid tearing. If small cracks appear, the filling and powdered sugar dusting will hide them.
- Spread Filling Evenly: Use an offset spatula for a thin, even layer of cream cheese filling so it rolls up neatly.
- Chill Before Slicing: Refrigerating the roll for at least 1–2 hours before slicing helps it set and gives cleaner, bakery-style cuts.
- Use A Serrated Knife for Clean Cuts: Use a serrated knife and wipe between cuts for perfect slices.
- Dust with Powdered Sugar Before Serving: Adds a pretty finish and helps hide any imperfections. Trust me on this one!
Frequently Asked Questions:
Yes, but make sure your fresh pumpkin puree is thick and not watery. If needed, strain excess liquid through cheesecloth before using so the cake texture stays light.
The key is to roll the pumpkin cake while it’s still hot, using the parchment paper it was baked on. This helps the cake hold its shape and prevents large cracks when you add the cream cheese filling later.
If you don’t have a jelly roll pan, use a 9×13-inch baking pan, but reduce the batter slightly and adjust the bake time. The cake will be thicker and may need extra cooling before rolling.
For clean, bakery-style slices, chill the roll for at least 1–2 hours before cutting. Use a serrated knife and wipe it clean between slices.
Yes! Pumpkin rolls are a great make-ahead dessert. You can prepare them up to 2–3 days in advance, wrap tightly in plastic wrap, and store in the refrigerator until ready to serve.
Swap the all-purpose flour for a high-quality 1:1 gluten-free baking flour blend, which often contains Xanthan gum to mimic gluten’s elasticity. Double-check that your baking powder is gluten-free, and be careful not to overmix once the flour is added to avoid a dense texture. Line your jelly roll pan with parchment paper and spray well to prevent sticking. Roll the cake while it’s still warm, keeping the parchment in place to prevent cracking, and keep a close eye on baking time, as gluten-free cakes can dry out faster.
Similar Recipes
Pumpkin Cobbler: Warm cobbler infused with pumpkin served with a cool scoop of vanilla bean ice cream.
Pumpkin Cinnamon Rolls: Freshly baked, warm, and soft cinnamon rolls with a pumpkin twist.
Pumpkin Cookies with Maple Cream Frosting: Soft and chewy pumpkin cookies topped with a maple cream cheese frosting.
White Chocolate Pumpkin Bread with Streusel Topping: Dense pumpkin bread with white chocolate chips and a crumbly topping.
Slow Cooker Pumpkin Pie Pudding: Pumpkin pie minus the crust! A simple dessert topped with whipped cream.
Have you made this Pumpkin Rolls recipe? 😋
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinRolls #PumpkinDesserts #FallDesserts #LifeInTheLofthouse
Pumpkin Roll
Ingredients
Pumpkin Roll
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Cream Cheese Filling
- 8 ounces cream cheese softened
- 4 Tablespoons salted butter softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F. Line a 10×15-inch jelly roll pan with parchment paper. Spray the parchment paper with non-stick spray. Set aside.
- In a large bowl, whisk eggs for 30 seconds. Add granulated sugar, pumpkin puree and vanilla. Whisk until combined. Add flour, baking powder, pumpkin pie spice and salt to batter. Whisk until everything is smooth and combined. Pour batter onto prepared jelly roll pan. Spreading out evenly. Bake for 15 minutes or until toothpick inserted in center comes out clean. Remove from oven.
- *This next part is hot so please be careful. You can wear oven mitts.*Now carefully roll up hot cake (with the parchment paper still attached) starting at one of the short ends. Roll up as tight as you can. Let cake sit out on the counter until completely cool. (it takes a couple of hours to fully cool.)
Cream Cheese Filling
- When cake is cooled to room temperature start on the cream cheese filling. In a medium bowl, combine cream cheese, butter, powdered sugar and vanilla. Mix until smooth and creamy.
- Gently unravel the cooled cake, while carefully removing the parchment paper. Go very slow so you don't rip the cake. Spread the cream cheese filling evenly all over the inside of the rolled cake. Roll cake back up and cover with saran wrap. Place in refrigerator until chilled. Slice into pieces and serve!
Notes
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This is a very beautiful roll!
These kind of roulade are very popular here, but pumpkin roulade is quite new to us
What a wonderful tradition to carry on! That pumpkin roll looks yummy. 🙂
Oh I wish I could have a piece right now…yes, before I go to bed! =) This has been a family favorite for years…I’m going to try my hand at making a salted caramel filling this year. Thanks for sharing – how precious you continue the tradition from your mama. =)
Ohhh Holly I have been waiting for a good ol fashion Pumpkin Roll for Thanksgiving! This is gorgeous!
That is an awesome memory and tradition to carry on! Your pumpkin roll is truly awesome looking!!!
This looks gorgeous and SO tasty!
What a lovely tradition from your mom! I’ve never made cake rolls before, these look great. Happy Thanksgiving!
can you use a jam for the filling?
I make these all the time, I would think u could usd use jam, make it thick enough, u could put half frosting on than put jam on top of that
Hello, what size cookie sheet do we use? Thanks for sharing.
I use a 15-inch x 10-inch sheet pan! 🙂
What is pumpkin pie spice. I’m in Australia.
Its a combination of spices, very easy to make from scratch. Just search ( Google/safari) make your own pumpkin pie spice
Oh! My! Word! This wAs as easy as it was FABULOUS! Hello New TRADITION to our holiday Feasts. As Holly MENTIONED, so light and DELECTABLE, just pErfect way to end a lOvely holiday meAl. Thank you for such WONDERFUL recipes. ❤️
this is the best pumpkin roll I’ve ever made! I can’t keep up with people asking me for another one!
So good and pretty easy to make. I have made other recipes and this one is a keeper!
Why can’t you use canned pumpkin?
You can used canned puree pumpkin! It says to not use pumpkin pie filling.
This recipe was delicious! My family couldn’t get enough of them.
Question about the powder sugar you sprinkle before serving. Each time I would use it within hours it would soak into the roll. Any secrets for success?
Hi Tonya! The powdered sugar doesn’t affect the flavor at all, it’s more just for presentation. So if you like the look of it I would sprinkle it on right as you serve it. 🙂
You can add corn starch to the powdered sugar to keep it from soaking in.
Hi! Can’t wait to make this! Just wanted to check no oil or butter required? Thank you!
That is correct, oil or butter isn’t required. These rolls are amazing. I hope you enjoy them!
This Pumpkin roll was delicious! I made it for my dad and he already wants another one! When you go to roll it after it comes out of the oven, make sure you roll it with the parchment paper on the bottom…at first i started ROLLING it with the parchment paper facing up and it started to crack. So i flipped it over and it rolled perfectly! We loved it!
Do you know how many grams/ounces of flour you used in your 3/4 cup? I grind my flour fresh at home and fresh ground flour can be very different amount compared to store bought when just measuring a cup.
There are 142 grams in one cup of all-purpose flour. So for 3/4 of a cup you will need 107 grams of flour for the pumpkin roll. 🙂
I have used this recipe many times and its wonderful !! And for easier rolling without getting burned – i flip the pan onto a towel covered in no- stick foil.
Then roll it up. I find its super easy for this awesome roll !!!
Just finished making one of these delicious rolls for Thanksgiving. Came out perfect! Thank you for sharing. You made the recipe easy to follow and make.
Happy Thanksgiving!🦃
This was my first attempt at any type of cake roll so I was a little nervous to try it. But I was shocked at how easy it was. It turned out beautifully and was a big heat. The family says it’s a new tradition.