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This pumpkin roll is soft, spiced, and swirled with cream cheese filling. The batter bakes into a tender sponge that rolls without cracking, locking in layers of cinnamon and tangy sweetness. Unlike dense pumpkin Swiss rolls or overly sweet recipes, this one stays light and plush, with a clean spice profile. A dusting of powdered sugar gives it a sweet, snowy finish.
One thing I love about cake rolls is how easy they are to portion. A thinner slice still looks elegant, and you can stretch this dessert to 16 servings, perfect when everyone just wants a small taste after a big meal.
Here’s Why This Pumpkin Roll Cake Recipe Works
Fluffy, tender sponge cake: Whipping the eggs and sugar until thick gives the cake structure and lift without dryness. It rolls smoothly without tearing.
Balanced spice blend: A mix of cinnamon and pumpkin pie spice keeps the pumpkin flavor warm and aromatic without overpowering it.
No cracking, no sticking: Rolling the cake while warm and using parchment paper makes assembly a breeze. There’s no need for the old-school towel-and-powdered-sugar trick. Just peel, roll, and let it cool.
Creamy, stable filling: Butter adds structure and richness to the cream cheese frosting, so the swirl stays firm and sliceable.
If you love this classic pumpkin roll, try my Einkorn Pumpkin Cake Roll for a twist with ancient grains. Or switch things up with a Coconut Cake Roll.
For another pumpkin favorite, my Pumpkin Cinnamon Rolls have the same warm spice and sweetness in a soft, yeasted dough.
Recipe Tips
Roll while warm: This keeps the pumpkin cake roll pliable and prevents cracks. Don’t wait too long after it comes out of the oven, roll the cake while it’s still warm and flexible.
Cool completely before filling: The cream cheese filling will melt and run if the cake is even slightly warm. Be patient, this step matters for a stable, clean swirl.
Use parchment for control: Line the jelly roll pan with parchment and grease both sheets lightly so the cake releases cleanly and rolls up tight without sticking.
Chill before slicing: A cold pumpkin roll slices cleanly, and the flavors settle as it rests.
Wipe the knife: For picture-perfect slices, clean your knife between each cut.
Mix gently: Fold the dry ingredients just until combined to keep the sponge airy and flexible.
Storage: Wrap the pumpkin Swiss roll tightly in plastic wrap and refrigerate for up to 3 days.
My Chocolate Swirled Pumpkin Bread is another favorite, with ribbons of chocolate running through a soft, spiced pumpkin loaf.
Your Questions, Answered
Yes, but make sure it’s well-drained and smooth. Homemade pumpkin puree tends to be looser than canned, so blot it with paper towels to avoid adding too much liquid to the cake batter.
It likely cooled too much before rolling. The cake needs to be rolled while still warm (about 2 minutes out of the oven) so it stays flexible. If it does crack, don’t stress. Just keep rolling and chill it seam-side down. A dusting of powdered sugar or a drizzle of glaze will cover most imperfections.
Yes, a 10×15-inch jelly roll pan gives you the right thickness for this recipe. A standard half sheet pan is larger, so the batter spreads too thin.
Pumpkin Swiss Roll Cake
This pumpkin roll is everything a fall dessert should be. It’s soft, spiced, and filled with tangy cream cheese filling for a classic Swiss roll. It slices cleanly, keeps beautifully in the fridge, and tastes even better the next day.
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Pumpkin Cake Roll
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Ingredients
Cake
- 3 large eggs, at room temperature
- 1 cup granulated sugar, 198 grams
- ⅔ cup pumpkin puree, 177 grams
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour, 90 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
Filling
- 8 ounces cream cheese, softened, 227 grams
- 6 tablespoons unsalted butter, softened, 85 grams
- 1 ½ cups powdered sugar, 169 grams
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 375°F. Grease a 10×15-inch jelly roll pan and line it with parchment paper, leaving some overhang on the short ends. Lightly grease the parchment.
- In a large mixing bowl, beat the eggs and sugar on medium-high speed for 3 to 4 minutes, until the mixture is thick, pale, and creamy. It should at least double (almost triple) in volume and fall from the beaters in thick ribbons that briefly sit on the surface before disappearing.
- Beat in the pumpkin purée and vanilla extract until smooth.
- Set a sifter over the bowl and sift in the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Gently fold the dry ingredients into the pumpkin mixture with a wide spatula.
- Spread the batter evenly into the prepared pan, smoothing the top. Bake for 13 to 16 minutes, or until the cake springs back when lightly touched.
- Remove the cake from the oven and let it rest in the pan for 2 minutes. Loosen the edges with a knife. Lightly spray a new sheet of parchment with nonstick spray and invert the warm cake onto it. Peel off the baked parchment.
- Using the sprayed parchment, gently roll the cake from the short end. Let it cool completely while rolled, seam side down.
Make the Filling
- In a medium bowl, beat the cream cheese and butter until smooth and creamy, scraping down the sides of the bowl halfway through to make sure everything mixes evenly. Add the powdered sugar and vanilla, and beat until light and fluffy.
- Once the cake has cooled, carefully unroll it. Spread the filling evenly over the surface, leaving a small border at the edges.
- Re-roll the cake gently but firmly with the filling inside. Place seam side down on a serving platter. Refrigerate for at least 1 hour before slicing.
- Dust with powdered sugar before serving. Store leftovers in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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