Easy Pumpkin Roll Recipe

The first chill of autumn always sends me reaching for cozy recipes that feel like home. That’s exactly how I discovered the joy of making a pumpkin roll soft sponge, warm spices, and a swirl that never fails to impress. I remember the first time I attempted it, nervous yet excited, and the kitchen quickly filled with the comforting scent of cinnamon and pumpkin spice. One bite, and I was hooked. That’s when this easy pumpkin roll recipe became a tradition I can’t imagine fall without.

This isn’t just another seasonal dessert. It’s a fluffy, spiced sponge cake wrapped around luscious cream cheese filling, the kind of treat that feels festive and comforting all at once. And the best part? You don’t need fancy skills or equipment to master it. I’ve walked so many bakers through this recipe, and every single time, the results are beautiful and delicious.

So grab your mixing bowl and a little fall spirit because I’m about to share all my favorite tips for baking a pumpkin roll that will steal the show at your next gathering.

Why You’ll Love This Easy Pumpkin Roll Recipe

This pumpkin roll dessert has stolen hearts in my kitchen for so many reasons. First, it’s surprisingly forgiving even if your rolling technique isn’t perfect, the flavors will still blow you away. The moist, spiced cake paired with that tangy-sweet cream cheese filling creates the perfect balance that screams autumn.

What I love most is how this recipe brings people together. There’s something about slicing into that beautiful spiral that makes everyone gather around the kitchen counter. Plus, it looks incredibly impressive but uses simple pantry ingredients you probably already have on hand.

The fall dessert also freezes beautifully, making it perfect for holiday meal prep. I often make two – one for now and one for later. Because trust me, once you taste this, you’ll want it on standby for unexpected guests or those moments when only something sweet and spiced will do.

What You’ll Need

Let me walk you through each ingredient and why it matters for creating the perfect pumpkin spice roll:

• All-purpose flour – The foundation of our tender sponge. I always sift mine for the lightest texture possible.
• Baking soda and baking powder – This dynamic duo gives our cake the perfect lift and airy texture that rolls beautifully.
• Salt – Just a pinch to enhance all those warm spices and balance the sweetness.
• Cinnamon and pumpkin spice – The heart and soul of this dessert. These warm spices create that cozy autumn flavor we all crave.
• Fresh eggs – Room temperature eggs mix more easily and create a smoother batter.
• Granulated sugar – Sweetens the cake and helps create that perfect tender crumb.
• Pure vanilla extract – I always use the real stuff for the best flavor depth.
• Canned pumpkin puree – Make sure it’s pure pumpkin, not pumpkin pie filling. This adds moisture and that gorgeous orange color.
• Cream cheese – The star of our filling. Make sure it’s completely softened for the smoothest frosting.
• Butter – Adds richness to our cream cheese filling and helps it pipe beautifully.
• Powdered sugar – Creates that silky-smooth frosting texture we’re after.

Let’s Bake It Together

Here’s where the magic happens. Don’t worry if this is your first time making a pumpkin cake roll – I’ll guide you through every step:

1. Preheat your oven to 375°F and line a 15×21″ baking sheet with parchment paper, leaving extra around the edges. This makes lifting so much easier later.
2. Whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice in one bowl. In another bowl, combine eggs, sugar, pumpkin, and vanilla until completely smooth. Gently fold the dry ingredients into the wet until just combined – don’t overmix.
3. Spread the batter evenly in your prepared pan and bake for 11-13 minutes. You’ll know it’s ready when the cake springs back when lightly touched.
4. While it’s baking, prepare your rolling station. Lay a clean tea towel on your counter and generously dust with powdered sugar. When the cake is done, immediately flip it onto the towel and remove the parchment. Starting from the short end, gently roll the warm cake in the towel. Let it cool completely – this step is crucial for preventing cracks.
5. Beat the softened cream cheese and butter until fluffy. Add vanilla and powdered sugar, beating until light and smooth. This frosting should be spreadable but not too soft.
6. Carefully unroll the cooled cake and spread the filling evenly, leaving small borders. Re-roll without the towel, wrap in plastic wrap, and chill for at least an hour before slicing.

This autumn dessert is beautiful on its own, but here are some of my favorite ways to make it extra special:

Dust the top with powdered sugar and add a sprinkle of cinnamon for an elegant finish. For holidays, I love garnishing with candied pecans or a drizzle of caramel sauce. The combination of textures and flavors is absolutely divine.

Try serving it alongside a warm cup of spiced cider or coffee – the flavors complement each other perfectly. For a more indulgent presentation, add a dollop of freshly whipped cream and a few toasted pumpkin seeds for crunch.

Make It Your Own

One of the things I love about this pumpkin roll recipe is how adaptable it is:

• Gluten-free option – Substitute with your favorite gluten-free flour blend in a 1:1 ratio.
• Spice variations – Try adding a pinch of nutmeg or cardamom for a unique twist.
• Filling alternatives – Swap half the cream cheese for mascarpone for an even richer filling.
• Chocolate lovers – Add a tablespoon of cocoa powder to the cake batter for a chocolate-pumpkin combination.

Kitchen Tips & Tricks

Let me share some hard-learned lessons that’ll save you from common pumpkin roll pitfalls:

Storage & Make-Ahead Tips

This fall pumpkin dessert actually improves with time, making it perfect for entertaining:

Store your finished roll wrapped tightly in plastic wrap in the refrigerator for up to 5 days. The flavors meld beautifully, and the texture becomes even more tender.

For freezing, wrap the completed roll in plastic wrap, then aluminum foil. It’ll keep for up to 3 months. Thaw overnight in the refrigerator before serving. I love having one tucked away in the freezer for unexpected guests or holiday emergencies.

You can also make the cake portion a day ahead, keep it rolled in the towel, and fill it the next day. This actually makes the rolling process even easier.

Frequently Asked Questions

Sweet Fall Recipes You’ll Love

If this pumpkin roll stole your heart, these autumn desserts will keep the cozy vibes going:

• Easy Moist Pumpkin Bread Recipe
• Vegan Pumpkin Cake with Espresso Buttercream
• Perfect Libby’s Pumpkin Roll Recipe
• 3-Ingredient Pumpkin Oat Cookies

Final Thoughts

This easy pumpkin roll recipe has brought so much joy to my kitchen and countless others. There’s something truly special about creating a dessert that looks as beautiful as it tastes, especially when it’s filled with all those warm, comforting flavors we associate with fall.

Remember, baking is about more than just following instructions it’s about creating memories and sharing love through food. Don’t stress if your first roll isn’t picture-perfect. Every baker has their learning moments, and each attempt gets better than the last.

I’d love to hear how your pumpkin roll turns out! Feel free to share your photos and any creative variations you try. Thanks for baking with me today!

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