Classic Pumpkin Roll Recipe

If autumn had a flavor, it would taste just like Classic Pumpkin Roll: a tender, spiced pumpkin cake gently wrapped around a dreamy cream cheese filling, all finished with a snowy dusting of powdered sugar. This treat has everything you love about fall desserts wrapped up into one glorious swirl, making it a beloved classic for family gatherings, holidays, and cozy nights in. The aroma alone as it bakes is reason enough to try it, but wait until you take your first bite—one taste, and Classic Pumpkin Roll will become a staple in your kitchen all season long.

this Recipe

Ingredients You’ll Need

Though Classic Pumpkin Roll feels like something straight from a bakery window, it couldn’t be simpler to bring this treat to life at home. Each ingredient plays its part in creating that signature soft golden roll, irresistible spiced aroma, and lusciously sweet filling you’ll crave again and again.

• All-purpose flour: The structural base for a soft, flexible pumpkin cake.
• Baking powder: Gives the cake its gentle rise and light texture.
• Baking soda: Helps the pumpkin stay impossibly moist yet airy.
• Ground cinnamon: Adds cozy warmth and depth—absolutely essential for those classic autumn flavors.
• Ground cloves: Gives just a whisper of spice that makes the pumpkin pop.
• Salt: Enhances every other flavor in the roll, from sweet to spice.
• Large eggs: The secret to a rich, tender crumb and just the right amount of lift.
• Granulated sugar: Sweetens the cake and helps create a delicate crust.
• Canned pumpkin: The star of the show, giving color, flavor, and moist texture.
• Vanilla extract: Boosts the flavor both in the cake and the filling for a full, rounded finish.
• Powdered sugar (for filling): Dissolves seamlessly into the creamy filling for ultimate smoothness.
• Cream cheese (softened): Delivers the tang and creaminess that makes that filling downright irresistible.
• Unsalted butter (softened): Adds richness and silkiness to the cream cheese filling.
• Vanilla extract (for filling): Deepens the sweetness for a filling that truly wows.
• Additional powdered sugar: A final dusting for that classic, show-stopping finish.

How to Make Classic Pumpkin Roll

Step 1: Prep the Pan and Heat the Oven

Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line it with parchment paper, then grease and lightly dust the paper with flour. This step makes for an easy release and helps your pumpkin cake roll up beautifully without sticking or tearing.

Step 2: Mix the Dry Ingredients

In a small mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt. Doing this evenly distributes the leavening agents and spices, ensuring every bite of your Classic Pumpkin Roll has the perfect flavor and loft.

Step 3: Whip the Eggs and Sugar

Using a large bowl and either a hand mixer or stand mixer, beat the eggs and granulated sugar until thick, pale, and fluffy. This stage is crucial for achieving that light, impressive cake texture you want in a perfect pumpkin roll.

Step 4: Blend in Pumpkin and Vanilla

Add the canned pumpkin and vanilla extract to your egg and sugar mixture, beating until smooth. Pumpkin brings a gorgeous color and moist tenderness you’ll absolutely love.

Step 5: Add the Dry Ingredients

Gently fold the dry ingredients into the pumpkin mixture just until combined. Be careful not to over-mix so your cake stays delicate and doesn’t become tough.

Step 6: Pour and Bake

Spread the batter evenly into the prepared pan—make sure it reaches all the corners. Bake for 13 to 15 minutes, or until the top springs back when lightly touched. The short bake time keeps your Classic Pumpkin Roll soft enough to roll without cracking.

Step 7: Roll the Cake

As soon as the cake is out of the oven, loosen the edges, and carefully turn it out onto a clean kitchen towel that’s been dusted with powdered sugar. Peel off the parchment, then, starting from the short end, roll the cake up in the towel while it’s still warm. Let it cool completely on a wire rack—this step sets that perfect spiral shape.

Step 8: Make the Cream Cheese Filling

Beat together the softened cream cheese, butter, vanilla, and powdered sugar until light, creamy, and fluffy. This lovely filling is what makes the Classic Pumpkin Roll absolutely crave-worthy and luscious.

Step 9: Fill and Reroll

Once the cake has cooled, gently unroll it and spread the cream cheese filling evenly over the entire surface. Carefully reroll the cake (this time without the towel), wrap it in plastic wrap, and refrigerate for at least an hour to set those delicious swirls.

Step 10: Slice and Serve

Before serving, dust your Classic Pumpkin Roll liberally with powdered sugar for that magical, snowy finish. Slice into rounds and watch everyone’s eyes light up with delight!

How to Serve Classic Pumpkin Roll

Garnishes

Top each slice with a fresh dusting of powdered sugar just before serving for a beautiful, wintry effect. For a fancier touch, try a dollop of whipped cream, a sprinkle of cinnamon, or a few candied pecans to echo those autumn flavors.

Side Dishes

This dessert pairs beautifully with a mug of hot coffee, spiced chai, or even a little apple cider. If you’re entertaining, serve alongside other favorite fall treats like spiced nuts or roasted pears for a seasonal dessert spread no one will forget.

Creative Ways to Present

For special occasions, arrange slices of Classic Pumpkin Roll on a decorative platter with scattered edible flowers, dried cranberries, or small pumpkins for festive flair. For gift giving, wrap individual slices in wax paper and tie with ribbon—thoughtful, delicious, and absolutely gorgeous.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Classic Pumpkin Roll tightly in plastic wrap or store in an airtight container in the refrigerator. It will stay moist and tasty for up to five days, which makes it perfect for prepping ahead for holiday meals or enjoying a slice with morning coffee all week long.

Freezing

This recipe is incredibly freezer-friendly! Wrap the assembled and chilled roll securely in plastic wrap, then in foil. Freeze for up to two months. When you’re ready, thaw overnight in the fridge—your Classic Pumpkin Roll will be just as tender and delicious as day one.

Reheating

While Classic Pumpkin Roll is best served chilled or at room temperature, you can let it sit out for a few minutes before slicing to take off the chill. If you’d like a slightly warmer slice, a quick 5-second zap in the microwave works beautifully—just don’t overheat, as the filling may melt.

FAQs

Can I make Classic Pumpkin Roll without a jelly roll pan?

Yes! You can use a rimmed baking sheet of similar size, but make sure to spread the batter evenly and watch the bake time closely. The cake just needs to be thin enough to roll, so don’t go for a regular cake pan.

Why did my pumpkin roll crack?

Cracking usually happens if the cake is overbaked or if you try to roll it after it cools. Always roll the cake while it’s still warm and pliable to get those smooth, beautiful spirals.

How do I prevent the filling from oozing out?

Make sure the cake is completely cool before spreading the filling, and don’t overfill. Chilling the rolled cake also helps set the filling and makes for cleaner slices.

Is it possible to make this recipe gluten free?

Absolutely! Substitute a quality gluten-free all-purpose flour blend, and you’ll have a Classic Pumpkin Roll that’s just as delicious and swirly without the gluten.

Can I use homemade pumpkin puree?

Definitely! Just make sure your puree is very smooth and not watery. If it’s thin, strain or cook it down to match the texture of canned pumpkin for the best results.

Final Thoughts

Once you try your hand at making a Classic Pumpkin Roll, you’ll see why it’s a holiday and family favorite year after year. This is the kind of dessert that feels like a warm autumn hug—full of nostalgia, flavor, and pure joy. Gather your ingredients, roll up your sleeves, and dive in—you’re going to fall in love with every swirl!

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