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Sliced pumpkin roll cake showing spiral of orange pumpkin spice cake filled with white cream cheese frosting on white plate

Homemade Pumpkin Roll Recipe - Better Than Store-Bought!

This Pumpkin Roll recipe captures the cozy essence of autumn with moist pumpkin spice cake and a luscious cream cheese filling. It's the perfect show-stopping dessert for Thanksgiving or any fall celebration.
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Prep Time 25 minutes
Cook Time 13 minutes
Total Time 2 hours 45 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Pumpkin Cake:
  • ¾ cup all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3 large eggs room temperature
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • ⅔ cup canned pumpkin puree not pumpkin pie filling
For the Cream Cheese Filling:
  • 8 oz cream cheese softened to room temperature
  • 4 tablespoons unsalted butter softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
Substitution Options:
  • Gluten-free: Replace flour with 1:1 gluten-free blend
  • Dairy-free: Use vegan cream cheese and butter
  • Sugar alternatives: Substitute powdered erythritol
  • Spice blend: Use 2 teaspoons pumpkin pie spice

Method
 

  1. Preheat oven to 375°F. Line a 15x21-inch baking sheet with parchment paper, leaving a 1-inch overhang. Lightly grease.
  2. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice.
  3. In another bowl, whisk eggs, sugar, vanilla, and pumpkin puree until smooth.
  4. Combine dry and wet ingredients just until no flour streaks remain.
  5. Spread batter evenly in pan and bake 11–13 minutes, until the cake springs back when gently pressed.
  6. Lay a clean towel on your counter and dust generously with powdered sugar.
  7. Remove cake from oven, let cool 1 minute, then invert onto towel and peel off parchment. Roll the warm cake tightly from a short end.
  8. While cake cools, beat cream cheese and butter until smooth. Add vanilla and powdered sugar; beat until fluffy.
  9. Unroll cooled cake, spread filling evenly, leaving ¼-inch borders. Roll back up gently.
  10. Wrap in plastic and refrigerate at least 1 hour before slicing with a serrated knife.

Notes

Store pumpkin roll tightly wrapped in the refrigerator for up to 5 days or freeze for up to 3 months. Roll the cake while it’s warm to avoid cracks and always measure flour accurately for the best texture.