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Easy Pumpkin Roll Recipe - Perfect Fall Dessert (No-Fail Method!)

This Pumpkin Spice Roll Cake captures all the cozy flavors of fall in a moist, spiced pumpkin cake rolled with rich cream cheese filling. A show-stopping yet simple dessert, it’s the ultimate autumn treat that’s easier than you think — perfect for holidays, gatherings, or cozy weekends.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Pumpkin Cake:
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 tsp pumpkin pie spice blend
  • 1/4 tsp salt
  • 3 large eggs
  • 1-1/4 cups granulated sugar
  • 1 cup canned pumpkin puree
  • 1 tsp vanilla extract
  • 1/4 cup powdered sugar for dusting towel
For the Cream Cheese Filling:
  • 8 oz cream cheese room temperature
  • 1/4 cup salted butter softened
  • 1 tsp vanilla extract
  • 1/8 tsp ground cinnamon
  • Pinch of sea salt
  • 3 cups powdered sugar
  • Smart Substitutions: Use gluten-free all-purpose flour Greek yogurt for half the cream cheese, or replace some sugar with maple syrup for natural sweetness.

Method
 

  1. Preheat Oven: Preheat to 375°F (190°C). Line a 13×17” jellyroll pan with parchment and lightly grease. Sprinkle a clean tea towel with 1/4 cup powdered sugar.
  2. Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
  3. Mix Wet Ingredients: Beat eggs and sugar until pale and thick (2-3 minutes). Add pumpkin puree and vanilla; mix until smooth.
  4. Combine: Gently fold dry mixture into wet ingredients just until combined. Spread batter evenly in prepared pan.
  5. Bake: Bake 14–15 minutes, until cake springs back when lightly touched.
  6. Roll While Hot: Immediately turn cake onto the sugared towel, peel off parchment, and roll up tightly from the short end. Cool completely for 45 minutes.
  7. Make Filling: Beat butter until fluffy, then add cream cheese until smooth. Mix in vanilla, salt, cinnamon, and gradually add powdered sugar until creamy.
  8. Assemble: Carefully unroll cooled cake, spread filling evenly, and reroll without towel. Chill for 1 hour before slicing.
  9. Serve: Dust with powdered sugar before serving and slice into 1-inch pieces using a clean serrated knife.

Notes

  • Store wrapped pumpkin roll in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Bring to room temperature before serving for best flavor.
  • Clean knife between cuts for picture-perfect slices.