The Best Pumpkin Roll Recipe

Name: Pumpkin Roll Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 215 min
Ingredients: 3 large eggs room temp (- Whip better when warm); 1 cup granulated sugar; ⅔ cup pure pumpkin purée (- Not pumpkin pie filling); ¾ cup all‑purpose flour (- Spoon & level); 1 tsp baking powder; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground ginger; ¼ tsp fine salt; 1 Tbsp sour cream optional “anti‑crack” trick (- Aunt’s secret); 8 oz cream cheese (- Brick style softened); 4 Tbsp unsalted butter (- Softened); 1 cup powdered sugar (- Sifted); 1 tsp pure vanilla extract; 1 pinch fine salt (- Balance sweetness); 1 sheet parchment paper (- Line pan); 1 clean kitchen towel (- Dust with sugar); ½ cup powdered sugar (- For dusting towel & top)

This pumpkin roll recipe has been my go-to fall dessert for 18 years, and I've finally figured out how to make one that never cracks. I used to throw away more failed rolls than I care to admit - they'd split down the middle or tear when I tried to roll them up. But after making hundreds of these for church bake sales and family gatherings, I've learned the tricks that guarantee a perfect roll every single time.

Close-up pumpkin roll recipe with a spiral of cream cheese filling and crumb coating, set on a wooden platter.

Why You'll Love This Pumpkin Roll Recipe

I've made this pumpkin roll recipe for so many family dinners and church potlucks that I know exactly why people keep asking for the recipe. First, it's way more forgiving than other pumpkin rolls - the pumpkin keeps everything moist so you don't get those awful cracks that ruin the whole thing. Second, it tastes even better the next day when the flavors have time to settle together.

Emma always wants to help when I make these, especially the rolling part. His friends go crazy for them at school parties, and I love that I can make it the night before when I have more time. No last-minute stress in the kitchen! Even when my roll looks a little wonky or the filling squeezes out the sides, it still disappears fast. That's how you know it's a winner.

Jump to:

Why You'll Love This Pumpkin Roll Recipe
Ingredients for Pumpkin Roll Recipe
How To Make Pumpkin Roll Recipe Step By Step
Smart Swaps for Your Pumpkin Roll Recipe
Storage Tips
Equipment For Pumpkin Roll Recipe
Pumpkin Roll Recipe Variations
The Recipe That Got Passed Down From My Aunt's Kitchen
Top Tip
Why This Pumpkin Roll Recipe Works
FAQ
Time to Roll Into Fall Baking!
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Pumpkin Roll Recipe

Ingredients for Pumpkin Roll Recipe

The Cake:

Large eggs
Granulated sugar
Pure pumpkin puree
All-purpose flour
Baking powder
Ground cinnamon
Ground nutmeg
Ground ginger
Fine salt

Top-down arrangement of eggs, flour, pumpkin puree, sugars and warm spices in small bowls for pumpkin roll cake.

The Cream Cheese Filling:

Cream cheese
Unsalted butter
Powdered sugar
Pure vanilla extract
Pinch of salt

For Rolling:

Parchment paper
Clean kitchen towel
Powdered sugar for dusting

See recipe card for quantities.

Flatlay of butter, powdered sugar, vanilla, salt, sieve, parchment and towels—tools for pumpkin roll filling.

How To Make Pumpkin Roll Recipe Step By Step

Get Ready First:

Heat oven to 375°F
Line your jelly roll pan with parchment
Dust a clean towel with powdered sugar
Take eggs and cream cheese out to warm up

Glass bowl of pumpkin batter topped with a mound of powdered sugar, photographed from above on marble.

Mix the Cake:

Beat eggs and sugar for 5 minutes until thick
Stir in pumpkin really well
Fold in dry stuff gently
Spread in pan evenly
Bake 13-15 minutes (no longer!)

Fluffy cream cheese frosting in a glass bowl with two mixer beaters resting inside, overhead view.

Roll It Up:

Flip cake onto sugared towel right away
Peel off parchment slowly
Roll cake up in towel while warm
Let cool completely (1 hour minimum)

Pumpkin batter pouring from a bowl onto a parchment‑lined jelly roll pan, sunlight hitting the tray.

Add Filling:

Put in fridge 2 hours
Beat cream cheese stuff until fluffy
Unroll cooled cake carefully
Spread filling, leave edges clear
Roll back up without towel
Wrap tight in plastic

Overhead pumpkin sheet cake on a towel, spread with an even layer of cream cheese filling, ready to roll.

Smart Swaps for Your Pumpkin Roll Recipe

Different Flours:

All-purpose → Gluten-free 1:1 blend
Regular → Cake flour (use 2 tablespoons less)
White → Whole wheat pastry flour

Sugar Swaps:

White sugar → Coconut sugar
Powdered sugar → Sugar-free powdered
Regular → Maple syrup (cut back on other liquids)

No-Dairy Options:

Cream cheese → Dairy-free cream cheese
Butter → Plant butter
Regular → Greek yogurt cream cheese

Spice Changes:

Traditional → Chai spice blend
My spice mix → Pumpkin pie spice
Regular → Apple pie spice

Storage Tips

Short-term (3 days):

Wrap tight in plastic wrap
Keep in the fridge
Slice with a sharp knife
Let it warm up a bit before serving

Long-term (1 month):

Double wrap in plastic
Add aluminum foil layer
Freeze whole or already sliced
Thaw overnight in fridge

Serving Tips:

Clean your knife between slices
Dust with powdered sugar right before serving
Serve it slightly chilled
Add a sprinkle of cinnamon if you want

Equipment For Pumpkin Roll Recipe

15x10 jelly roll pan (this exact size matters)
Stand mixer or hand mixer
Offset spatula
Clean cotton kitchen towel
Plastic wrap

Pumpkin Roll Recipe Variations

Maple Pecan:

Add maple extract to filling
Chopped toasted pecans
Maple syrup drizzle on top
Cinnamon sugar dusting

Chocolate Lover's:

Mini chocolate chips in cake
Chocolate cream cheese filling
Dark chocolate shavings
Cocoa powder dusting

Apple Spice:

Diced apples in filling
Caramel sauce swirl
Apple pie spice blend
Caramel drizzle finish

Cranberry Orange:

Dried cranberries in cake
Orange zest in filling
Candied ginger bits
Orange glaze on top

The Recipe That Got Passed Down From My Aunt's Kitchen

My aunt showed me how to make pumpkin rolls when I was just starting to bake. She'd been making them for her church group for twenty years and never had one crack on her. Her trick was simple - she always added one tablespoon of sour cream to the cake batter. "Pumpkin roll recipe needs a friend to keep it soft," she'd say while we mixed everything together. What I really learned from watching her was the rolling part. She never rushed it. She'd start the roll really loose, then make it tighter little by little.

She used just her fingertips to get it started, then let the towel guide it instead of forcing anything. "Let the cake do what it wants to do," she'd tell me. "Push too hard and it'll fight back." I do it her way every single time now. That bit of sour cream and the patient rolling means I haven't messed up a pumpkin roll in years. Sometimes the best tricks come from just watching someone who's done something a million times.

Top Tip

The biggest mistake people make is rolling the cake when it's either too hot or too cold, and I learned this the hard way after ruining more rolls than I want to admit. When it's burning hot straight from the oven, the cake is too soft and will fall apart in your hands - you'll end up with a mushy mess instead of a roll. But if you wait too long and it gets completely cool, the cake becomes stiff and will crack right down the middle when you try to bend it.

The perfect timing is when the cake feels like a warm bath when you touch it - comfortable enough that you can keep your hand on it, but definitely still warm. That's the sweet spot where the cake is flexible enough to roll but firm enough to hold its shape. I always do the hand test now before I even think about rolling. I'll touch the surface gently, and if it feels right, I know it's time. Since I started doing this, I haven't had a single cracked or torn roll.

Why This Pumpkin Roll Recipe Works

This pumpkin roll recipe works because it fixes the stuff that usually goes wrong. The room temperature eggs whip up way better, so you get a cake that bends instead of cracks. Baking it for exactly 13 to 15 minutes keeps it from getting too dry or staying gooey. And rolling it when it's warm but not burning hot - that's when the cake is most bendable.

The sour cream thing my aunt taught me gives it just enough extra moisture so it doesn't split when you roll it up. The cream cheese filling gets perfect after sitting in the fridge - not runny, not too thick. When you do all these steps the way I wrote them out, you end up with something that looks fancy but tastes way better than store-bought because you made it yourself.

FAQ

What is the secret to rolling a pumpkin roll recipe?

The secret is getting the timing right. Roll it when it's warm but not hot - should feel like bath water when you touch it. Use a towel dusted with powdered sugar and don't rush it. Start loose and make it tighter as you go. The sour cream in the batter helps too.

What are the ingredients for pumpkin roll recipe?

You need eggs, sugar, pumpkin puree, flour, baking powder, and spices for the cake part. The filling is cream cheese, butter, powdered sugar, and vanilla. Make sure your eggs aren't cold and use real pumpkin puree, not the pie filling stuff.

How do you make a pumpkin roll recipe that doesn't crack?

Don't overbake it - 13-15 minutes tops. Use eggs that aren't cold from the fridge. Roll it while it's still warm. Add sour cream to keep it soft. Go slow with the rolling and let the towel do most of the work instead of forcing it.

What is the difference between pumpkin roll Recipe and swiss roll?

Pumpkin rolls are way easier because the pumpkin keeps everything moist. Swiss rolls use plain cake that dries out fast. Pumpkin rolls have spices and cream cheese filling. Swiss rolls usually have jam. The pumpkin one tastes better and doesn't fall apart as much.

Time to Roll Into Fall Baking!

Now you know how to make a perfect pumpkin roll - from getting the temperature right to my aunt's sour cream trick. This recipe takes the scary parts out of what looks like a fancy dessert. Even if you've never made one before, you can totally do this. Just follow what I wrote, don't rush when you're rolling it up, and you'll end up with something that looks store-bought.

Want to make more stuff? Try our Easy Soft Bread Rolls Recipe that goes great with fall dinners. For breakfast, our The Best Cheese Danish Recipe makes the whole house smell amazing. And when you need party food, our Best Knorr Spinach Dip Recipe gets eaten up fast every time!