This pumpkin roll recipe bakes into a soft, warmly spiced pumpkin sponge layered with a silky cream cheese filling. The bright hint of orange lifts the pumpkin, and the extra spices make every bite taste like fall and the holidays. It is simple enough for beginners, impressive enough for Thanksgiving or Christmas dessert tables, and so much better homemade. Prep Time: 20 minutes | Bake Time: 9 to 11 minutes | Total Time: About 1 hour 40 minutes | Yield: 1 pumpkin roll (about 8 servings)
Key Takeaways
- This pumpkin roll recipe features a soft, spiced pumpkin sponge with a silky cream cheese filling, perfect for holidays.
- Rolling the sponge while hot prevents cracking and maintains its spiral shape, ensuring a delightful presentation.
- Key ingredients include all-purpose flour for structure, baking soda for lift, and orange juice for brightness, enhancing the pumpkin flavor.
- The recipe emphasizes simplicity and encourages home bakers by providing clear steps and baking science insights.
- Perfect for make-ahead needs, the pumpkin roll can be stored in the refrigerator or freezer, making it ideal for busy holiday gatherings.
A Homemade Pumpkin Roll Your Family Will Ask for Every Holiday
Every Thanksgiving, long before I understood the baking science behind delicate sponge cakes, I made the pumpkin roll. And every year, without fail, it cracked. Sometimes it stuck to the towel. Sometimes I underbaked it and it deflated. Sometimes I over baked it and the whole thing shattered like a dry leaf.
But like all the best kitchen lessons, those years of imperfect pumpkin rolls shaped me. I learned the importance of rolling while hot, why sponge cakes must be thin and evenly baked, and how a small splash of acid brings pumpkin to life. I learned that flavor matters every bit as much as technique. And I learned, through trial and error, that homemaking is not about getting it perfect, but about giving it your best with love and patience.
This recipe is the one I now make for Thanksgiving, for fall gatherings, and even for Christmas dessert boards. It carries my mother's signature touches, too. She always added orange juice to her pumpkin recipes because it brightened the earthy pumpkin and made the spices shine. She also never believed in holding back with spices. Cinnamon, ginger, nutmeg, cloves. The warm, deep aromatics that make you feel the season the moment you inhale.
There is something nostalgic and deeply comforting about a homemade pumpkin roll. If you enjoy simple, reliable recipes that make your home feel warm and inviting, our Homemade Cinnamon Rolls with Heavy Cream or our Two Layer Coffee Cake with Extra Crumb Topping are wonderful options to try next. Both are beloved by readers who want from scratch baking that feels special but doable.
This is the pumpkin roll recipe I wish I had when I was younger. Straightforward steps, clear scientific reasoning, and the encouragement every home baker deserves.
Jump to:
- A Homemade Pumpkin Roll Your Family Will Ask for Every Holiday
- Why You'll Love This
- Ingredients You Need and Why
- Fresh or Canned Pumpkin?
- How to Make It
- Tips, Tools, and Troubleshooting
- Variations, Substitutions, and Storage
- Recipe FAQs
- Recipe
- Pumpkin Roll Recipe with Cream Cheese Filling
- What to Bake Next
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Why You'll Love This
There is something uniquely comforting about a from scratch pumpkin roll. The soft, flexible sponge feels tender the moment your knife glides through it, and the swirl of cream cheese filling adds just the right balance of sweetness and tang. This pumpkin roll recipe stands out because the spices are bold yet warm, the pumpkin tastes bright rather than dull, and every slice looks like it came from a holiday bakery case. The textures are balanced, the flavors are layered, and the entire recipe stays remarkably simple, even for newer bakers.
This dessert brings together everything we love about fall and the holidays. Cozy spices, silky filling, and a tender cake that rolls beautifully make it the kind of recipe you will want to return to year after year. It tastes nostalgic and elevated at the same time, and proves just how special homemade baking can be.
- Soft, tender pumpkin sponge that rolls easily
- A richly spiced flavor foundation
- Brightened pumpkin thanks to a touch of orange juice
- Cream cheese filling that is smooth, balanced, and not overly sweet
- A make ahead dessert perfect for busy holidays
- From scratch flavor that beats store bought every time
- Simple ingredients and no special skills required
Ingredients You Need and Why
Understanding the purpose of each ingredient helps build confidence, especially for recipes like pumpkin roll that rely on structure, moisture, and timing.
- All purpose flour: Supplies structure without making the cake dense. Too much flour toughens the sponge.
- Baking soda: Reacts with the acidity in pumpkin and orange juice, creating carbon dioxide bubbles that lift the sponge. This quick lift contributes to flexibility when rolling.
- Salt: Balances sweetness and sharpens spice flavor.
- Cinnamon, ginger, nutmeg, cloves: Work together to create warmth, depth, and the classic fall aroma. Cinnamon brings warmth, ginger brings a gentle heat, nutmeg adds roundness, and cloves bring a subtle, sweet intensity.
- Granulated sugar: Sweetens but also tenderizes the cake by interfering with gluten formation.
- Eggs: Provide structure, aeration, and elasticity. The proteins in eggs set into a flexible network that allows the cake to bend.
- Pumpkin puree: Adds moisture, color, and flavor. Pumpkin contains natural water that keeps the sponge supple. Use high-quality canned pumpkin for rich flavor and perfect texture. (See Fresh vs. Canned Pumpkin below.)
- Orange juice: Adds acidity, which boosts the baking soda reaction and brightens the overall flavor.
- Vanilla: Enhances warmth and rounds out the spices.
Cream Cheese Filling Ingredients:
- Cream cheese and butter: Create a smooth, rich filling.
- Powdered sugar: Dissolves easily for a silky texture.
- Salt: Balances the sweetness.
- Lemon juice: A small amount sharpens flavor without turning the filling citrusy.
Fresh or Canned Pumpkin?
Pumpkin is the heart of a pumpkin roll recipe, and the type you choose makes a surprising difference in texture and flavor. I've tried it every way imaginable. Fresh pumpkin roasted and puréed, and straight-from-the-can pumpkin puree. Every time, I come back to canned, not homemade pumpkin puree and here's why:
- Consistency matters. Fresh pumpkin can vary in water content and texture. Too much water dilutes the flavor and can make the filling loose. Canned pumpkin (especially Libby's 100% Pure Pumpkin) has an ideal moisture balance that guarantees a firm, creamy set.
- Flavor concentration. Canned pumpkin is made from specially bred varieties with naturally higher sugar and lower fiber, producing a deeper, more complex flavor.
- Reliability. Canned pumpkin ensures the same results every time (no surprises).
- Expert-approved. America's Test Kitchen ranks Libby's as the best for taste and texture. My mom used it long before they said so, and I still do, too.
When it comes to pumpkin pie filling, canned isn't a shortcut; it's just better.
How to Make It
Pumpkin roll seems like a decorative bakery level dessert, but once you understand the science, it becomes one of the easiest rolled cakes you can make.
You will prepare a thin pumpkin sponge that bakes quickly. Sponge cakes rely on eggs for both lift and structure. When the batter goes into the oven, the egg proteins begin to set. Combined with the lift from baking soda, the cake becomes flexible and airy. This is why mixing gently is important. Overmixing strengthens gluten bonds, which leads to cracking later.
The most important moment comes right out of the oven. While the sponge is still hot, the proteins are flexible, and the starches have not yet fully set. Rolling at this stage trains the cake into its spiral shape. As the cake cools, it firms in the rolled position. This prevents cracking when you unroll it to add the filling.
Once cooled, the sponge unrolls easily, ready for the silky cream cheese filling. After filling and rerolling, the cake chills to firm the structure and set the spirals for clean slicing.
Tips, Tools, and Troubleshooting
I personally think it helps to understand that pumpkin roll success comes down to three factors: structure, moisture, and temperature. A sponge cake needs enough structure to hold its shape, enough moisture to remain flexible, and careful temperature handling to avoid cracking. These notes will help you identify what is happening at each stage and why.
Tips and Techniques
- Roll the cake immediately after baking: Heat keeps the cake pliable. Cooling firms the structure and makes bending difficult.
- Avoid overmixing: Overmixing develops gluten, which stiffens the batter and increases the chance of cracking.
- Do not overbake: Even one extra minute can dry the sponge. Check at 8 minutes.
- Spread batter evenly: Uneven thickness causes uneven baking, which can lead to tears.
- Cool fully before filling: Warm cake melts the filling, causing sliding or gaps.
- Chill before slicing: This sets the filling and enhances the spiral appearance.
- Use parchment with overhang: Makes lifting and rolling easier, reducing the risk of damaging the cake.
Tools I Recommend
- 10 by 15 inch jelly roll pan: Ensures the correct thickness for rolling.
- High quality parchment paper: Prevents sticking and tearing.
- Offset spatula: Allows for smooth and even filling application.
- Fine mesh sifter: Helps you dust powdered sugar evenly across the cake.
Troubleshooting
- My cake cracked. Likely causes: overbaking, rolling too cool, or overmixing. Sponge cakes are delicate and require quick handling.
- The cake stuck to the parchment. Use lightly greased parchment. Pumpkin puree contains natural sugars that can caramelize on dry parchment.
- My spirals look messy. Chill longer before slicing. Soft filling will smear instead of cutting cleanly.
- My filling squeezed out. Use a thin, even layer and leave a small border. Spread too thickly and rolling pressure forces the filling outward.
- My cake feels gummy. Underbaking or insufficient mixing of dry ingredients can cause gumminess. The cake should spring back gently when pressed.
Variations, Substitutions, and Storage
Pumpkin roll is wonderfully adaptable. These variations allow you to adjust the flavor profile or accommodate your family's needs while preserving the structure of the cake.
Variations and Substitutions
- Milder spice version: Reduce cinnamon and omit cloves for a gentle fall flavor.
- Gluten free: Use a high quality 1 to 1 gluten free flour. Roll extra gently because GF cakes are more delicate.
- Add crunch: Sprinkle chopped pecans over the filling for texture.
- Chocolate pumpkin roll: Add a tablespoon of cocoa powder to the dry ingredients for a subtle chocolate note.
- Maple cream cheese filling: Add one teaspoon maple extract to the filling for a cozy twist.
Serving and Storage
Pumpkin roll is the perfect make ahead dessert for holiday gatherings.
- Refrigerator: Store tightly wrapped for 1 to 2 days.
- Freezer: Freeze for up to 3 months wrapped in plastic wrap and foil.
- Thaw: Refrigerate overnight before slicing.
- Food safety: Because of the dairy based filling, do not leave pumpkin roll at room temperature for more than 2 hours.
Serve chilled for the cleanest slices and best texture. It pairs beautifully with coffee, apple cider, or post holiday dinner conversation.
Recipe FAQs
These questions are written with baking science in mind, helping you understand not just what to do, but why each technique matters.
Cracking happens when the cake structure is too dry or too firm to bend. Overbaking removes moisture and stiffens the proteins. Waiting too long to roll the cake allows the structure to set. Overmixing strengthens gluten, which reduces flexibility.
The sponge is most flexible when hot because the proteins and starches have not yet set. Rolling while hot trains the cake to hold its shape as it cools. This prevents cracking later.
Pumpkin puree and orange juice are naturally acidic. Baking soda reacts immediately with acid, creating lift. This rapid lift helps keep the sponge flexible and prevents dense or rubbery texture.
It should spring back lightly when touched. If your finger leaves an indentation, it needs another minute. If the cake feels firm or dry, it may be overbaked. Color should remain light, not deeply browned.
Gumminess is caused by underbaking, under mixing the dry ingredients, or excess moisture. The cake should be fully set but still tender.
Chill the roll thoroughly. Use a sharp knife and wipe between cuts. Cold filling holds its shape and produces crisp layers.
Recipe
Pumpkin Roll Recipe with Cream Cheese Filling
Equipment
- 1 10 by 15 inch jelly roll pan Ensures the cake bakes thin and evenly so it can roll without cracking.
- 2 parchment paper Prevents sticking and supports the cake as it is lifted and rolled.
- 1 Nonstick cooking spray Helps the parchment release cleanly from the sponge.
- 2 Mixing Bowls One for wet ingredients and one for dry.
- 1 whisk For combining ingredients without overmixing.
- 1 stand mixer Stand mixer or handheld. Essential for a smooth, fluffy cream cheese filling.
- 1 Offset spatula Makes it easy to spread the filling evenly across the cake.
- 1 Wire cooling racks Allows the rolled cake to cool evenly without trapping steam.
- 1 Plastic wrap For tightly wrapping the pumpkin roll before chilling.
- 1 Fine mesh sifter Optional but helpful for dusting powdered sugar before serving.
Ingredients
Cake Ingredients
- ¾ cup all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup granulated sugar
- 3 large eggs
- ⅔ cup canned pumpkin Use Libby's 100% Pure Pumpkin for best texture and flavor.
- 1 teaspoon vanilla extract
- ¼ cup high quality pulp free orange juice
Cream Cheese Filling Ingredients
- 8 ounces cream cheese softened
- 4 tablespoons butter softened (I always use salted butter - really brings out the flavors.)
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- Small squeeze of fresh lemon juice
Instructions
- Prepare the Pan: Preheat the oven to 350 degrees. Line a 10 by 15 inch jelly roll pan with parchment paper, leaving some overhang on the short sides. Lightly spray both the pan and the parchment so the cake releases cleanly.
- Mix Dry Ingredients: In a medium bowl whisk together the flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves. This helps the spices distribute evenly through the batter so every bite tastes balanced.¾ cup all purpose flour, ½ teaspoon salt, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- Mix Wet Ingredients: In a separate bowl whisk the sugar, eggs, pumpkin puree, vanilla, and orange juice until smooth. The orange juice brightens the pumpkin flavor and provides the acidity needed to activate the baking soda for a tender sponge.1 cup granulated sugar, 3 large eggs, ⅔ cup canned pumpkin, 1 teaspoon vanilla extract, ¼ cup high quality pulp free orange juice
- Combine: Add the dry ingredients to the wet ingredients and stir gently until the flour disappears. Do not overmix. Overmixing strengthens gluten, which can make the cake stiff and more likely to crack.
- Spread the Batter: Pour the batter into the prepared pan and spread it into an even, thin layer. A level sponge bakes more evenly and rolls more easily.
- Bake: Bake for 9 to 11 minutes. Begin checking at 8 minutes. The cake is done when it springs back lightly when touched. Overbaking dries the sponge and makes rolling difficult.
- Roll the Cake While Hot: Lift the hot cake from the pan using the parchment overhang. Starting at a short end, roll the cake up gently with the parchment inside. Rolling while hot trains the cake into its final shape and prevents cracking. Transfer the rolled cake to a wire rack and let it cool completely.
- Make the Filling: In a mixing bowl beat the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla, salt, and lemon juice. Mix until creamy and free of lumps.8 ounces cream cheese, 4 tablespoons butter, 2 cups powdered sugar, 1 tablespoon vanilla extract, ¼ teaspoon salt, Small squeeze of fresh lemon juice
- Assemble the Pumpkin Roll: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the surface, leaving a small border to prevent overflow. Reroll the cake without the parchment. Wrap tightly in plastic wrap and refrigerate for at least one hour to set the filling and help the spirals slice cleanly.
- Serve: Dust with powdered sugar before serving. Slice into half inch or one inch rounds using a sharp knife.
Notes
Nutrition
What to Bake Next
Thank you for being here and baking with me. May this pumpkin roll become one of the recipes that lives on in your family, too.
If you are building your holiday dessert menu or planning ahead for family gatherings, you may enjoy our Moist Pumpkin Spice Muffins. They carry the same warm spice profile and soft crumb that makes fall baking so special. For something rich and elegant, try our Flourless Chocolate Cake, a naturally gluten free dessert that tastes luxurious with very little effort. You can also explore our full Dessert collection for more from scratch treats that bring warmth and connection to your table.
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About Kendra Boettner
Hi, I'm Kendra, wife, mom of three, and the baker behind The Baker's Table. After 20+ years baking at home, including time working in professional kitchens, these are some of my favorite recipes I've learned along the way.
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