Nothing says fall like the aroma of spiced pumpkin cake baking in the oven. If you’re looking for a dessert that feels both nostalgic and impressive, homemade pumpkin rolls check every box. This classic treat combines the warmth of pumpkin spice with the richness of cream cheese frosting—all wrapped up in a show-stopping spiral. Whether you’re preparing for a cozy weekend, a festive gathering, or Thanksgiving dinner, this guide will walk you through everything you need to know about making the perfect homemade pumpkin rolls from scratch.
Don’t miss our soft pumpkin cookies with cream cheese frosting if you’re craving more pumpkin goodness this season.
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Table of Contents
Why Homemade Pumpkin Rolls Deserve a Spot on Your Fall Table
Nostalgic Flavors with a Modern Twist
Pumpkin rolls have a history that ties back to European jelly roll cakes, but their transformation into a spiced American fall dessert is uniquely comforting. Today’s homemade pumpkin rolls are elevated with ingredients like rich brown sugar, high-quality canned pumpkin, and tangy cream cheese. They offer a cozy throwback while still feeling gourmet.
How It Compares to Other Pumpkin Desserts
While pumpkin pie might be the go-to during the holidays, it can’t compete with the visual appeal and layered textures of a pumpkin roll. The soft sponge cake, wrapped around smooth cream cheese filling, delivers both contrast and balance in every bite. It’s less dense than pumpkin cheesecake and easier to serve at room temperature than traditional pies or cupcakes.
Impress Guests with Bakery-Style Presentation
Homemade pumpkin rolls might look complicated, but with a few tips (which we’ll cover shortly), you can pull off a bakery-quality dessert right in your kitchen. The rolled shape makes it easy to slice and serve, while a dusting of powdered sugar adds instant wow factor.
Check out pumpkin cheesecake truffles for another crowd-pleasing make-ahead treat.
Ingredients That Make the Perfect Pumpkin Roll
Choosing the Right Pumpkin Puree
Always use pure canned pumpkin for consistent texture and moisture. Brands like Libby’s are ideal. Avoid pumpkin pie filling—it contains sweeteners and spices that can throw off your recipe balance. If you want to use fresh pumpkin, be sure to blot excess moisture after puréeing.
Learn more about healthy pumpkin brownies if you have leftover puree.
The Essential Spices That Bring It Alive
The signature flavor of a homemade pumpkin roll comes from a blend of cinnamon and pumpkin pie spice. You can also use ground nutmeg, ginger, cloves, and allspice in equal parts if you prefer a homemade spice blend. These warming spices are essential to complement the mild pumpkin base.
Why You Don’t Need Oil or Butter in the Batter
One surprising thing about this recipe is that it skips oil or butter entirely in the cake batter. The pumpkin itself provides enough moisture and helps the cake stay light, making it easier to roll without cracking. This also helps keep the calorie count lower—bonus!
Looking for inspiration? Try pumpkin crisp to explore more texture-packed pumpkin desserts.
Mastering the Pumpkin Roll Technique Step-by-Step
How to Bake the Cake Base Evenly
Use a 10×15-inch jelly roll pan lined with parchment paper and greased on both sides. Spread the batter thin and evenly so it bakes uniformly. You’ll know it’s done when it springs back to the touch. Don’t overbake—it will become dry and hard to roll.
The Towel Trick: Roll While Warm for Success
This step is the secret to success. Right after baking, invert the cake onto a clean towel dusted with powdered sugar. Roll it gently while it’s still warm. This “memory” shape prevents cracks when you add the filling and re-roll it later.
Tips to Avoid Cracks and Tears in the Roll
Let the rolled cake cool completely before unrolling and frosting it. If it’s still warm, the frosting may melt and make it soggy. Chilling the roll in the fridge helps firm it up for slicing and presentation. If cracks do happen, don’t worry—a sprinkle of powdered sugar can hide anything.
Discover great ideas like pumpkin oatmeal cream pies if you love creamy pumpkin-spiced fillings.
Making the Silkiest Cream Cheese Frosting
Ingredients for Perfect Consistency
The heart of every great pumpkin roll is its filling—and cream cheese frosting steals the show. Use full-fat brick cream cheese (not whipped or spreadable versions), unsalted butter, confectioners’ sugar, and a splash of vanilla extract. The key is room temperature ingredients; cold cream cheese won’t mix smoothly, and your frosting could turn lumpy.
For a balanced flavor, don’t overdo the sugar. Around 1 ½ cups of confectioners’ sugar gives just the right amount of sweetness to contrast the spiced cake without overpowering it.
Don’t miss our vanilla bean brown butter cheesecake for another rich and creamy dessert idea.
Frosting Too Soft or Too Stiff? Fix It Easily
If your frosting feels too loose, chill it for 10–15 minutes before spreading. If it’s too thick, add a teaspoon of milk at a time to loosen it up. You want a spreadable but sturdy texture—soft enough to glide over the cake, firm enough to stay in place once rolled.
How to Spread Without Breaking the Cake
Unroll the chilled cake slowly and carefully. Don’t force it flat—just ease it open. Spread the frosting evenly, leaving a ½-inch border around all sides. This prevents overflow when you roll it back up. Don’t worry if some frosting seeps out—it adds to the homemade charm.
Check out pumpkin cheesecake cookies for more pumpkin-cream cheese combinations you’ll love.
Pro Tips for Rolling, Storing & Serving
How Long to Chill Before Slicing
After re-rolling the cake with frosting, refrigerate for at least 20–30 minutes. This short chill time firms up the filling, makes slicing neater, and improves the overall structure. For extra precision, use a serrated knife and wipe it clean between cuts.
How to Make Ahead and Freeze
Homemade pumpkin rolls are incredibly freezer-friendly. Wrap the fully assembled roll tightly in plastic wrap, then again in foil. It can be frozen for up to 2–3 months. Thaw in the refrigerator overnight and dust with powdered sugar before serving for a fresh look.
Best Toppings and Garnish Ideas
Elevate your presentation with a dusting of powdered sugar, a sprinkle of crushed pecans, or a drizzle of caramel. For fall gatherings, garnish each slice with a tiny dollop of whipped cream or candied ginger.
Looking for inspiration? Try apple cinnamon blondies with maple cream for a cozy fall dessert pairing.
Frequently Asked Questions About Pumpkin Rolls
Can You Freeze Homemade Pumpkin Rolls?
Yes! Just be sure the cake is fully cooled and frosted before wrapping. Freeze for up to 3 months, and thaw in the fridge before serving. This makes it a perfect make-ahead holiday dessert.
How Do You Keep a Pumpkin Roll from Cracking?
Roll the cake while it’s still warm right out of the oven. This sets the rolled shape and prevents cracking later. Avoid overbaking, and use a towel dusted with confectioners’ sugar to help it release cleanly.
How Long Do Pumpkin Rolls Last in the Fridge?
A homemade pumpkin roll stays fresh in the fridge for up to 5 days, stored in an airtight container or tightly wrapped. For the best texture, let it sit at room temperature for 10 minutes before serving.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, but be cautious—fresh pumpkin puree tends to be wetter. If using homemade puree, blot it gently with paper towels to remove excess moisture. Canned pumpkin is more reliable for texture and consistency.
Learn more about pumpkin pie overnight oats for another creative way to use up your leftover puree.
Final Thoughts: Your Homemade Pumpkin Roll, Your Fall Hero
With just a few pantry staples and some patience, homemade pumpkin rolls can go from intimidating to incredibly rewarding. Whether you’re prepping for Thanksgiving, gifting holiday treats, or simply craving something seasonal, this dessert delivers flavor, elegance, and nostalgia in every slice. Thanks to the delicate sponge, smooth cream cheese filling, and eye-catching swirl, it’s a guaranteed showstopper that will have everyone asking for seconds.
Don’t miss our pumpkin fluff recipe if you’re after an easy no-bake option that still satisfies your pumpkin cravings.
And remember—practice makes perfect. Your first roll may not be bakery-worthy, but it’ll be delicious. And with each try, you’ll get better at mastering the swirl.
PrintHomemade Pumpkin Rolls
This homemade pumpkin roll features a moist, spiced pumpkin sponge cake wrapped around a rich, tangy cream cheese filling. Perfect for fall gatherings or holiday desserts, it’s easier to make than it looks and can be made ahead or frozen for convenience.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 3 hours, 45 minutes
- Yield: 10-12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3/4 cup (94g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 2/3 cup (150g) canned pumpkin puree
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup (90g) confectioners’ sugar (for rolling)
- 6 ounces (170g) full-fat brick cream cheese, softened
- 1/4 cup (56g) unsalted butter, softened
- 1 and 1/2 cups (180g) confectioners’ sugar (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (177°C). Grease a 10×15-inch jelly roll pan and line with parchment paper, then grease the paper.
- In a large bowl, whisk flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- In another bowl, whisk eggs, pumpkin, brown sugar, granulated sugar, and vanilla until combined.
- Combine wet and dry ingredients until smooth. Spread batter evenly in prepared pan.
- Bake for 17–18 minutes or until the cake springs back when touched.
- While baking, lay a thin towel on the counter and dust with confectioners’ sugar.
- Immediately after baking, invert cake onto the towel and peel off parchment paper. Gently roll the cake up with the towel from the narrow end. Let it cool completely, about 2 hours.
- Prepare frosting: Beat cream cheese until smooth, then add butter, confectioners’ sugar, and vanilla. Beat until creamy.
- Unroll the cooled cake carefully. Spread frosting evenly, leaving a 1/2-inch border.
- Roll the cake tightly without the towel. Wrap in plastic wrap and refrigerate for 20 minutes before slicing and serving.
Notes
- Use canned pumpkin puree for best results; blot fresh puree to remove excess moisture.
- Do not overbake to avoid cracks when rolling.
- You can make and refrigerate the rolled cake (without frosting) a day ahead.
- Fully prepared pumpkin roll freezes well for up to 3 months.
- Dust with extra confectioners’ sugar before serving for decoration.
