This classic, delicious, and easy Pumpkin Roll has all those Autumn vibes we can’t wait to smell and feel! You’ll love this moist and tender pumpkin-spice cake wrapped around a homemade cream cheese filling.

If you’re as pumpkin-obsessed as I am, you’ve got to check out my pumpkin cheesecake bars and pumpkin pancakes for even more pumpkin-packed deliciousness!

Fall is finally here! 🍂 And you know what that means—it’s time to dive headfirst into all things pumpkin! First up, this classic pumpkin roll recipe with a dreamy, fluffy cream cheese filling.

It’s prepared with a light, tender sponge cake rolled around a luscious filling that’s like buttercream, but better, thanks to that irresistible tang of cream cheese. It’s the perfect treat to celebrate those crisp days and cozy vibes.

The swirl on this cake is a real showstopper! It’s so impressive, you’d think it’s tricky to make, but don’t let that fool you. While jelly roll cakes might seem a bit daunting at first (I know, nothing is as easy as a sheet pan cake), they’re pretty straightforward. I mean, a cake that’s rolled up… how does that even work, right? You’ve got this!

Why I Love This Pumpkin Roll Recipe

• Flavorful: This pumpkin roll cake is bursting with warm, spiced pumpkin goodness that perfectly complements the tangy cream cheese frosting inside. It’s a match made in dessert heaven!
• Moist & Tender: Every bite is a dreamy combo of soft, moist cake and cool, creamy, silky-smooth frosting.
• Easy: This pumpkin roll gets rolled not once but twice! The first roll happens while the cake is still warm to lock in that perfect shape. Then, after it cools, you’ll unroll it, spread on that delicious frosting, and roll it back up.

Recipe Ingredients

For this classic pumpkin roll recipe, we are going to use standard cake ingredients plus more essential items for the filling. Make sure to use pumpkin purée here and not pumpkin pie filling. Pie filling includes a lot of extra ingredients and will affect the texture of the cake.

For the Pumpkin Roll

• Eggs: You’ll need three whole eggs.
• Sugar: This recipe uses one cup of regular granulated sugar.
• Pumpkin: To get that perfect pumpkin flavor, you’ll need about ⅔ cup of canned 100% pumpkin puree. 
• Lemon Juice: A teaspoon of lemon juice helps to balance the richness of the batter.
• Flour: You’ll need ¾ cup of all-purpose flour.
• Cinnamon: Everyone’s favorite spice! Use about 1 ½ teaspoons of ground cinnamon to give this pumpkin roll tons of flavor.
• Baking Powder: A teaspoon of baking powder lightens the batter and helps it rise.
• Salt: About half a teaspoon. I use sea salt. 
• Nutmeg: This rich and warming spice tastes like the holidays, and adds to that classic “pumpkin spice” taste. Just half a teaspoon is plenty— it’s quite strong!
• Walnuts: Chop up half a cup of walnuts, for a little crunch.

For the Filling

• Cream Cheese: The base for our filling is tangy cream cheese. You’ll need 6 ounces, so a bit less than the standard block or tub.
• Confectioner’s Sugar: Have ready one cup of confectioner’s sugar for the filling, plus extra for rolling up the cake and dusting the finished roll.
• Butter: ¼ cup softened butter adds a slight buttercream flavor and texture to the filling.
• Vanilla: For best results, look for pure vanilla extract.

How to Make A Pumpkin Roll

If you’ve never made a jelly roll cake before, it’s really fun and pretty. It’s important to roll up the cake the first time while it’s hot to help get it in shape for rolling again with the filling.

Make the Pumpkin Cake

1. Mix the wet Ingredients. First, preheat your oven to 375°F.  Then, in a medium mixing bowl, beat the eggs for about 5 minutes. Gradually beat in the granulated sugar until the mixture becomes thick and lemon-colored. Gently stir in the pumpkin and the lemon juice.
2. Combine the dry Ingredients. In a separate bowl, mix the flour, cinnamon, baking powder, salt, and ground nutmeg, stirring or whisking briefly to combine. 
3. Mix together the dry and wet Ingredients. Gently mix the dry ingredients into the wet ingredients, until just combined. Stir in the chopped walnuts. Do not overmix.
4. Bake. Grease a 15×10 inch jelly roll pan, and line it with parchment paper. Grease and flour the parchment paper as well. Spread your batter into the prepared pan. Bake for 15 minutes, or until the pumpkin roll springs back when you press it gently (be careful not to burn yourself on the hot cake!). Don’t overbake or the pumpkin roll will be dry.
5. Pre-roll the cake. When the cake is done, remove it from the oven, and immediately turn it out onto a linen tea towel generously dusted with powdered sugar. Peel the parchment paper away from the bottom of the pumpkin roll. Starting at one of the short ends, gently roll the cake up in the towel. Allow to cool, rolled up, on a rack or plate.

Make the Filling

1. Make the filling. While the rolled-up pumpkin roll is cooling, make the filling. Beat the cream cheese, a cup of confectioner’s sugar, the softened butter, and the vanilla together in a medium mixing bowl. The mixture will become light and fluffy.
2. Fill and re-roll the pumpkin roll cake. Carefully unroll the cake in the tea towel. Spread the filling gently over the surface, leaving a 1-inch margin on each edge. Carefully re-roll. Cover the finished pumpkin roll and chill until ready to serve. 
3. Enjoy! Before serving the pumpkin roll, dust with additional powdered sugar for a pretty presentation.

Serving Suggestions

How about doubling up on the pumpkin goodness? Pair your pumpkin roll with a cozy pumpkin cold brew for the ultimate fall treat, or warm things up with a rich caffè macchiato. And if you’re planning your Thanksgiving dessert spread, this pumpkin roll will fit right in alongside a homemade apple pie and pecan pie brownies! 😍 It’s the ultimate lineup!

How to Store Leftover Cake

• Refrigerate: To store the pumpkin roll for a few hours, place it on a cake plate with a lid and refrigerate. To store for up to four days, wrap the roll carefully in plastic wrap, and refrigerate.
• Freeze: You can also freeze this pumpkin roll. Wrap the finished cake in two layers of plastic wrap, making sure the ends are sealed well. Store in the freezer for up to one month. Thaw in the refrigerator before cutting and serving.

More Pumpkin Recipes

• Pumpkin Bars
• Pumpkin Swirl Bread
• Pumpkin Pie
• Pumpkin Cheesecake Crescent Rolls
• Instant Pot Pumpkin Cheesecake
• Pumpkin Cream Cheese Muffins

More Dessert Recipes

• Chocolate Zucchini Cake
• Fresh Strawberry Pie
• Cherry Kuchen Bars