Pumpkin Roll

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Last Updated on August 4, 2026 by Kiersten James

After three cracked pumpkin rolls, I finally found the trick that worked. This easy pumpkin roll recipe is soft, beautiful, and filled with a creamy cream cheese filling.

Pumpkin roll has always been one of those recipes that intimidated me. I tried making it three different times over the years, and every single one cracked. 

Every recipe made it sound like the easiest thing in the world, but I just couldn’t get it right. After the third try, I was convinced I just wasn’t meant to make one.

A few weeks ago, I came across a tip in an old Amish cookbook I had sitting in my basement.  Instead of rolling the hot cake in parchment paper, it suggested rolling it up in a clean kitchen towel dusted generously with powdered sugar. 

At that point, I figured I had nothing to lose – I had already ruined three; expectations were not high – so I gave it one more try. It worked perfectly.

If you’ve been putting off making a pumpkin roll because you’re worried it’ll break, I hope this recipe gives you the confidence to try it. 

Not only does my pumpkin roll now turn out beautifully every time, but it’s also delicious and makes a gorgeous addition to any Thanksgiving or Christmas dessert table.

Why You’ll Love This Pumpkin Roll

• Great make-ahead dessert. It tastes even better after sitting in the refrigerator for a few hours or overnight.
• The cake is light, soft, and perfectly spiced with cinnamon, ginger, and cloves.
• It looks impressive without being difficult (once you know the rolling technique).
• Freezes beautifully, making holiday baking much less stressful.
• Perfect for Thanksgiving, Christmas, fall parties, and church potlucks.

Tips for the Best Results

• Roll the cake while it’s still hot. Waiting too long is the biggest reason pumpkin rolls crack.
• Don’t overbake the cake. It only needs about 15 minutes.
• Allow the cake to cool completely before adding the filling.
• Chill the finished pumpkin roll before slicing for the cleanest cuts.

How to Make Homemade Pumpkin Roll

Ingredients:

Pumpkin Cake:

• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 3 large eggs
• 1 teaspoon lemon juice
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon salt

Cream Cheese Filling:

• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon butter

Instructions:

Preheat your oven to 350°F. Line a jelly roll pan with parchment paper, leaving a little overhang so it’s easy to lift the cake out after baking.

Add the eggs, sugar, pumpkin puree, and lemon juice to the bowl of a stand mixer. Mix with the paddle attachment until everything is smooth and well combined.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves.

Turn the mixer to low speed and slowly add the dry ingredients to the pumpkin mixture. Mix just until no streaks of flour remain.

Pour the batter into the prepared pan and spread it into an even layer, making sure it reaches all four corners. Bake for 15 minutes, or until the center springs back lightly when touched.

While the cake is baking, sift a generous layer of powdered sugar over a clean kitchen towel.

As soon as the cake comes out of the oven, carefully turn it onto the prepared towel. Gently peel away the parchment paper.

Starting at one short end, roll the warm cake up into a log with the towel inside. Put the roll in the refrigerator and let it cool completely while rolled. This helps the cake remember its shape and greatly reduces cracking later.

When you’re ready to add the filling, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.

Once the cake has cooled, gently unroll it. Spread the filling into an even layer, leaving about a 1/2″ border around the edges.

Roll the cake back up without the towel. Wrap it tightly in plastic wrap and refrigerate for several hours before serving.

Dust generously with powdered sugar just before slicing.

P.S. – If you have leftover pumpkin puree, make pumpkin chocolate chip cookies. You only need 1/3 cup!

How to Serve Pumpkin Roll

Pumpkin roll is delicious served straight from the refrigerator with a hot cup of coffee, tea, or apple cider.

For Thanksgiving dessert, I like to arrange slices on a serving platter with a light dusting of powdered sugar.

If you’re putting together a dessert table, serve pumpkin roll alongside pumpkin cupcakes and pumpkin cheesecake bars so guests have a few classic fall desserts to choose from.

It also pairs well with homemade whipped cream, vanilla ice cream, or a drizzle of caramel sauce if you’re serving it for a special occasion.

Storage & Freezing:

Store the pumpkin roll covered in the refrigerator for up to 4 days.

For longer storage, wrap the entire roll tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

If you’re dusting the top with powdered sugar, wait until just before serving so it stays bright and fresh.

Frequently Asked Questions

Why did my pumpkin roll crack?

Most cracks happen when the cake cools before it’s rolled or if it bakes a little too long. Rolling it while it’s still hot helps prevent this.

Can I make pumpkin roll ahead of time?

Yes. In fact, it’s one of the best make-ahead holiday desserts because it slices even better after chilling.

Can I freeze pumpkin roll?

Absolutely. Wrap it tightly and freeze for up to three months. Thaw overnight in the refrigerator.

I like making this alongside pumpkin bread because both freeze beautifully for the holidays.

Do I have to use a jelly roll pan?

Yes. A jelly roll pan creates the thin cake needed for rolling. A regular 9×13 pan is too deep.

Can I dust it with powdered sugar ahead of time?

It’s best to wait until just before serving. Powdered sugar slowly absorbs moisture in the refrigerator and won’t stay as pretty.

More Pumpkin Recipes for Fall

• Pumpkin Bread
• Pumpkin Cheesecake Bars
• Pumpkin Chocolate Chip Cookies
• Pumpkin Bars with Cream Cheese Frosting
• Pumpkin Chocolate Chip Muffins

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