Brimming with autumnal charm, pumpkin rolls are the ultimate seasonal treat that transforms your kitchen into a cozy haven. From classic cinnamon-spiced swirls to creative twists with cream cheese or chocolate, these 28 recipes offer something for every home cook. Let’s dive into these delicious, roll-up delights that promise to make your fall baking unforgettable—get ready to savor every bite!
Classic Cream Cheese Pumpkin Roll
Brace yourself for the ultimate fall dessert that’s about to become your seasonal obsession. This pumpkin roll delivers a tender, spiced cake wrapped around a luscious cream cheese filling—it’s the showstopper your holiday table needs. Let’s get rolling.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3/4 cup of all-purpose flour
– 1 teaspoon of baking powder
– 2 teaspoons of pumpkin pie spice
– 1/4 teaspoon of salt
– 3 large eggs
– 1 cup of granulated sugar
– 2/3 cup of pumpkin puree
– 1 teaspoon of vanilla extract
– 1 cup of powdered sugar, plus extra for dusting
– 8 ounces of cream cheese, softened
– 6 tablespoons of unsalted butter, softened
– A splash of vanilla extract
Instructions
1. Preheat your oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper, lightly greasing it.
2. In a medium bowl, whisk together 3/4 cup of all-purpose flour, 1 teaspoon of baking powder, 2 teaspoons of pumpkin pie spice, and 1/4 teaspoon of salt until combined.
3. In a large bowl, beat 3 large eggs and 1 cup of granulated sugar with an electric mixer on high speed for about 5 minutes, until thick and pale yellow.
4. Gently fold in 2/3 cup of pumpkin puree and 1 teaspoon of vanilla extract until just incorporated.
5. Gradually add the dry ingredients to the wet mixture, folding gently to avoid deflating the batter.
6. Spread the batter evenly into the prepared pan using a spatula, smoothing it to the edges.
7. Bake for 13-15 minutes, until the cake springs back when lightly touched—don’t overbake to keep it flexible.
8. While baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
9. Immediately invert the hot cake onto the towel, peel off the parchment paper, and roll it up tightly from the short end with the towel inside.
10. Let the rolled cake cool completely on a wire rack for about 1 hour to set the shape.
11. For the filling, beat 8 ounces of softened cream cheese, 6 tablespoons of softened unsalted butter, and 1 cup of powdered sugar with a splash of vanilla extract until smooth and fluffy.
12. Unroll the cooled cake carefully, spread the cream cheese filling evenly over the surface, leaving a small border.
13. Re-roll the cake gently without the towel, using the towel to guide it for a tight roll.
14. Wrap the roll in plastic wrap and chill in the refrigerator for at least 2 hours to firm up.
15. Before serving, dust with extra powdered sugar and slice into 1-inch pieces with a sharp knife.
Really, the magic is in that soft, spiced cake hugging a creamy, tangy filling—it’s like autumn in every bite. Serve it chilled for a firm slice that holds its shape, or let it sit out briefly for a softer texture. For a twist, drizzle with caramel or sprinkle with chopped pecans before slicing to add crunch and sweetness.
Gluten-Free Pumpkin Roll with Pecans
Ditch the gluten but keep the cozy vibes—this pumpkin roll is your new fall obsession. Imagine a spiced pumpkin sponge rolled around a creamy filling, all studded with crunchy pecans. It’s easier than you think and totally worth the hype.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3/4 cup of gluten-free all-purpose flour (I like Bob’s Red Mill)
– 1 teaspoon of baking powder
– 1/2 teaspoon of baking soda
– 2 teaspoons of pumpkin pie spice
– 1/4 teaspoon of salt
– 3 large eggs
– 1 cup of granulated sugar
– 2/3 cup of canned pumpkin puree
– 1 teaspoon of vanilla extract
– 8 ounces of cream cheese, softened
– 1 cup of powdered sugar
– 4 tablespoons of unsalted butter, softened
– 1/2 cup of chopped pecans
– A splash of powdered sugar for dusting
Instructions
1. Preheat your oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing it.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 3 minutes, until thick and pale yellow.
4. Gently fold in the pumpkin puree and vanilla extract until just incorporated.
5. Gradually add the dry ingredients to the wet mixture, folding gently to avoid overmixing—this keeps the sponge light and tender.
6. Spread the batter evenly into the prepared pan using a spatula, smoothing the top.
7. Bake for 12-15 minutes, until the top springs back when lightly touched and the edges are golden brown.
8. While baking, lay a clean kitchen towel on a flat surface and sprinkle it generously with powdered sugar to prevent sticking.
9. Immediately after removing the cake from the oven, invert it onto the sugared towel and carefully peel off the parchment paper.
10. Starting from a short end, roll the cake up tightly with the towel inside—this helps it hold its shape as it cools, a key tip for a perfect roll.
11. Let the rolled cake cool completely on a wire rack for about 1 hour, ensuring it’s room temperature before filling.
12. In a medium bowl, beat the softened cream cheese, powdered sugar, and butter until smooth and creamy, about 2 minutes on medium speed.
13. Unroll the cooled cake gently, spread the cream cheese filling evenly over the surface, and sprinkle with chopped pecans.
14. Re-roll the cake without the towel, using the towel as a guide to keep it tight—wrap it in plastic wrap and chill in the fridge for at least 2 hours to set.
15. Before serving, dust the top with a splash of powdered sugar and slice into 1-inch pieces.
Out of the fridge, this roll slices cleanly into spirals of spiced pumpkin and creamy filling. The pecans add a satisfying crunch that contrasts the soft sponge, making it a showstopper on any dessert table. Serve it chilled with a cup of coffee for the ultimate cozy moment, or slice it thin for a festive holiday platter.
Pumpkin Spice Latte Roll with Coffee Frosting
Viral-worthy dessert alert: This pumpkin spice latte roll with coffee frosting is the cozy fall treat you didn’t know you needed. Think soft, spiced cake rolled around a creamy filling—perfect for your next brunch or holiday table. Grab your apron and let’s bake!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- 3 large eggs, at room temp
- ¾ cup granulated sugar
- ⅔ cup canned pumpkin puree (not pie filling)
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- Powdered sugar for dusting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons strong brewed coffee, cooled
- A splash of milk if needed
Instructions
- Preheat your oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and granulated sugar with a mixer on high speed for 3 minutes until pale and fluffy.
- Mix in the pumpkin puree and vanilla extract until just combined.
- In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
- Gently fold the dry ingredients into the wet mixture until no streaks remain—don’t overmix to keep the cake tender.
- Spread the batter evenly into the prepared pan using a spatula.
- Bake for 12–14 minutes until the cake springs back when lightly touched in the center.
- While baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
- Immediately flip the hot cake onto the towel, peel off the parchment, and roll it up from the short end with the towel inside—this prevents cracking as it cools.
- Let the rolled cake cool completely on a wire rack, about 1 hour.
- For the frosting, beat the cream cheese and butter in a bowl until smooth, about 2 minutes.
- Gradually add the powdered sugar and brewed coffee, mixing until fluffy; add a splash of milk if it’s too thick.
- Unroll the cooled cake, spread the frosting evenly over it, leaving a ½-inch border.
- Re-roll the cake tightly without the towel, then wrap it in plastic and chill for 30 minutes to set.
- Slice and serve chilled or at room temperature.
Get ready for a melt-in-your-mouth texture with warm pumpkin spice and a rich coffee kick. The frosting adds a smooth, slightly bitter contrast that balances the sweetness perfectly. Try serving slices with a drizzle of caramel or a sprinkle of cinnamon for an extra festive touch!
Vegan Pumpkin Roll with Coconut Cream
Every fall dessert table needs this showstopper—a fluffy pumpkin cake rolled with dreamy coconut cream. Embrace the cozy vibes without any dairy or eggs, because this vegan pumpkin roll is pure autumn magic in every slice.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3/4 cup canned pumpkin puree (not pie filling)
– 3/4 cup granulated sugar
– 1/3 cup vegetable oil
– 1 tsp vanilla extract
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp pumpkin pie spice
– 1/2 tsp salt
– Powdered sugar for dusting
– 1 can (13.5 oz) full-fat coconut milk, chilled overnight
– 1/4 cup powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper.
2. In a large bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, and 1 tsp vanilla extract until smooth.
3. Sift in the flour, baking powder, pumpkin pie spice, and salt, then fold gently until just combined—don’t overmix!
4. Spread the batter evenly into the prepared pan using a spatula.
5. Bake for 12–15 minutes, until the cake springs back when lightly touched.
6. While hot, dust a clean kitchen towel generously with powdered sugar and flip the cake onto it.
7. Carefully peel off the parchment paper, then roll the cake up with the towel from the short end. Let it cool completely rolled up—this prevents cracking.
8. For the filling, scoop out the solid coconut cream from the chilled can (discard the liquid) into a bowl.
9. Whip the coconut cream with 1/4 cup powdered sugar and 1 tsp vanilla extract using a hand mixer until fluffy, about 2–3 minutes.
10. Unroll the cooled cake, spread the coconut cream evenly over it, leaving a 1-inch border on one short end.
11. Re-roll the cake tightly without the towel, using the parchment to help guide it.
12. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to set.
13. Dust with more powdered sugar before slicing with a sharp knife for clean edges.
Outrageously moist and spiced just right, this roll has a light, tender crumb that pairs perfectly with the rich, creamy coconut filling. Serve it chilled with a drizzle of maple syrup or alongside a hot coffee for the ultimate fall treat—it’s so good, no one will guess it’s vegan!
Pumpkin Roll with Maple Walnut Filling
A pumpkin roll that’s about to become your go-to fall showstopper. This swirled beauty delivers cozy spice, creamy maple-walnut filling, and serious wow factor—perfect for holiday tables or a treat-yourself moment.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3/4 cup all-purpose flour
– 1 teaspoon baking powder
– 2 teaspoons pumpkin pie spice
– 1/4 teaspoon salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– Powdered sugar for dusting (a generous sprinkle)
– 8 ounces cream cheese, softened
– 1 cup powdered sugar
– 1/4 cup unsalted butter, softened
– 2 tablespoons pure maple syrup
– 1/2 cup chopped walnuts, toasted
Instructions
1. Preheat your oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper, letting it hang over the edges for easy lifting.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, and salt until fully combined.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes, until thick and pale yellow.
4. Gently fold in the canned pumpkin puree and vanilla extract until just incorporated.
5. Gradually fold the dry flour mixture into the wet ingredients using a spatula, mixing until no streaks remain—be careful not to overmix to keep the cake light.
6. Spread the batter evenly into the prepared pan, smoothing it into the corners with an offset spatula.
7. Bake for 13–15 minutes, until the cake springs back when lightly touched in the center.
8. While the cake bakes, lay a clean kitchen towel on the counter and dust it heavily with powdered sugar.
9. Immediately after removing the cake from the oven, invert it onto the towel and peel off the parchment paper.
10. Starting from a short end, tightly roll the warm cake up with the towel inside to set its shape; let it cool completely rolled up, about 1 hour—this prevents cracking later.
11. For the filling, beat the softened cream cheese, powdered sugar, and unsalted butter in a bowl until smooth and fluffy, about 2–3 minutes.
12. Stir in the pure maple syrup and toasted chopped walnuts until evenly distributed.
13. Unroll the cooled cake carefully and spread the filling evenly over the surface, leaving a 1/2-inch border on all sides.
14. Re-roll the cake gently but firmly, using the towel to guide it, then wrap it in plastic wrap and chill in the refrigerator for at least 2 hours to firm up.
15. Before serving, dust the top with more powdered sugar for a pretty finish.
This pumpkin roll boasts a tender, spiced sponge that hugs a rich, maple-kissed filling with crunchy walnuts in every bite. Serve it sliced thick for a holiday centerpiece or with a drizzle of extra maple syrup for an indulgent twist—either way, it’s a fall flavor explosion.
Ginger Pumpkin Roll with Lemon Zest
Tired of basic pumpkin desserts? This ginger pumpkin roll with lemon zest brings serious holiday energy. Whip it up for your next gathering—it’s a total crowd-pleaser.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3 large eggs
– ¾ cup granulated sugar
– ⅔ cup canned pumpkin puree
– 1 teaspoon vanilla extract
– ¾ cup all-purpose flour
– 1 teaspoon baking powder
– 2 teaspoons ground ginger
– ½ teaspoon cinnamon
– A pinch of salt
– Powdered sugar for dusting
– 8 ounces cream cheese, softened
– 1 cup powdered sugar
– 1 tablespoon lemon zest
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper.
2. In a large bowl, beat the 3 eggs and ¾ cup granulated sugar with a mixer on high speed for 5 minutes until thick and pale yellow.
3. Mix in ⅔ cup pumpkin puree and 1 teaspoon vanilla extract until just combined.
4. In a separate bowl, whisk together ¾ cup flour, 1 teaspoon baking powder, 2 teaspoons ginger, ½ teaspoon cinnamon, and a pinch of salt.
5. Gently fold the dry ingredients into the wet mixture until no flour streaks remain—don’t overmix to keep the cake light.
6. Spread the batter evenly into the prepared pan using a spatula.
7. Bake for 12–14 minutes until the cake springs back when lightly touched in the center.
8. While baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
9. Immediately flip the hot cake onto the towel, peel off the parchment paper, and roll it up tightly with the towel from the short end. Let it cool completely rolled up, about 1 hour—this prevents cracking.
10. For the filling, beat 8 ounces softened cream cheese, 1 cup powdered sugar, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until smooth and fluffy.
11. Unroll the cooled cake carefully and spread the filling evenly, leaving a ½-inch border at the edges.
12. Re-roll the cake gently without the towel, wrap it in plastic wrap, and chill in the fridge for at least 2 hours to set.
13. Dust with more powdered sugar before slicing into 1-inch pieces.
Create a stunning dessert table centerpiece with this roll. The cake stays moist and tender, while the ginger and lemon zest cut through the sweetness perfectly. Serve it chilled with a drizzle of caramel or alongside a hot coffee for the ultimate cozy treat.
Chocolate Pumpkin Roll with Ganache Topping
Nailing that cozy holiday vibe? This chocolate pumpkin roll is your new go-to—think spiced pumpkin cake rolled around rich chocolate filling, all topped with glossy ganache. It’s the showstopper dessert that looks fancy but is totally doable.
Serving: 10 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 3 large eggs
– 1 cup granulated sugar
– ⅔ cup pumpkin puree
– ¾ cup all-purpose flour
– 1 teaspoon baking powder
– 2 teaspoons pumpkin pie spice
– A pinch of salt
– Powdered sugar for dusting
– 1 cup heavy cream
– 8 ounces semisweet chocolate chips
– 2 tablespoons unsalted butter
Instructions
1. Preheat your oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper.
2. In a large bowl, beat the eggs and granulated sugar with a mixer on high speed for 5 minutes until thick and pale.
3. Fold in the pumpkin puree gently with a spatula.
4. Sift in the flour, baking powder, pumpkin pie spice, and salt, then fold just until combined—don’t overmix to keep the cake light.
5. Spread the batter evenly into the prepared pan and bake for 13–15 minutes until the top springs back when touched.
6. While hot, dust a clean kitchen towel generously with powdered sugar and invert the cake onto it.
7. Carefully peel off the parchment paper, then roll the cake up with the towel from the short end and let it cool completely on a wire rack for 1 hour.
8. For the ganache, heat the heavy cream in a saucepan over medium heat until it just starts to simmer, then pour it over the chocolate chips in a bowl.
9. Let it sit for 2 minutes, then whisk until smooth and stir in the butter until glossy.
10. Unroll the cooled cake, spread half of the ganache evenly over it, and re-roll tightly without the towel.
11. Place the roll seam-side down on a serving plate and pour the remaining ganache over the top, letting it drip down the sides.
12. Chill in the refrigerator for at least 30 minutes to set before slicing.
Keep it simple or dress it up—this roll slices into gorgeous spirals with a moist, spiced crumb and a fudgy chocolate kick. Serve it chilled for a firm texture or at room temperature for a softer bite, maybe with a dollop of whipped cream or a sprinkle of sea salt for extra flair.
Pumpkin Roll with Bourbon Vanilla Cream
Zesty pumpkin spice meets silky bourbon cream in this showstopper dessert that’s easier than it looks. Roll up cozy fall flavors into a stunning spiral slice—perfect for holiday parties or a fancy weekend treat. Get ready to impress with minimal fuss and maximum wow factor.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3/4 cup of all-purpose flour
– 1 teaspoon of baking powder
– 2 teaspoons of pumpkin pie spice
– 1/4 teaspoon of salt
– 3 large eggs
– 1 cup of granulated sugar
– 2/3 cup of pumpkin puree
– 1 teaspoon of vanilla extract
– A generous dusting of powdered sugar for rolling
– 1 package (8 ounces) of cream cheese, softened
– 1 cup of powdered sugar
– 6 tablespoons of unsalted butter, softened
– 1 tablespoon of bourbon
– 1 teaspoon of vanilla extract
Instructions
1. Preheat your oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper, lightly greasing it.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, and salt until fully combined.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5 minutes, until thick and pale yellow.
4. Gently fold in the pumpkin puree and vanilla extract until just incorporated.
5. Gradually add the dry ingredients to the wet mixture, folding gently to avoid deflating the batter—overmixing can make the cake tough.
6. Spread the batter evenly into the prepared pan using a spatula, smoothing it into the corners.
7. Bake for 13-15 minutes, until the cake springs back when lightly touched in the center.
8. While baking, lay a clean kitchen towel on a flat surface and dust it heavily with powdered sugar.
9. Immediately after removing the cake from the oven, invert it onto the towel and carefully peel off the parchment paper.
10. Starting from a short end, roll the cake up tightly with the towel inside to set the shape; let it cool completely on a wire rack for about 1 hour.
11. For the filling, beat the softened cream cheese, powdered sugar, unsalted butter, bourbon, and vanilla extract in a bowl until smooth and fluffy, about 3 minutes.
12. Unroll the cooled cake gently, spread the filling evenly over the surface, leaving a 1/2-inch border on all sides.
13. Roll the cake back up without the towel, using the towel to guide it for a tight spiral—chill in the refrigerator for at least 2 hours to firm up before slicing.
14. Dust with extra powdered sugar just before serving for a pretty finish.
Whip this up for a dessert that balances moist, spiced cake with a rich, boozy cream center. Serve chilled slices with a drizzle of caramel or a scoop of vanilla ice cream to elevate it from cozy to gourmet—it’s a textural dream that melts in your mouth.
Spiced Apple Pumpkin Roll
You’re craving that cozy fall flavor, but you want it in a showstopping, sliceable dessert. This spiced apple pumpkin roll is your answer—a moist pumpkin cake rolled around a sweet, spiced apple filling that’s pure autumn magic. Get ready to wow your crew with this stunning bake.
Serving: 10 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 3/4 cup of all-purpose flour
– 1 teaspoon of baking powder
– 2 teaspoons of pumpkin pie spice
– 3 large eggs
– 1 cup of granulated sugar
– 2/3 cup of pumpkin puree (not pie filling)
– A splash of vanilla extract
– A pinch of salt
– 1 (8-ounce) package of cream cheese, softened
– 1 cup of powdered sugar
– 1/2 cup of unsalted butter, softened
– 1 cup of finely chopped apples (like Granny Smith)
– 1 tablespoon of lemon juice
– 1/2 teaspoon of ground cinnamon
Instructions
1. Preheat your oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, and salt until fully combined.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes, until thick and pale yellow.
4. Gently fold in the pumpkin puree and vanilla extract until just incorporated.
5. Gradually fold the dry flour mixture into the wet ingredients until no streaks remain, being careful not to overmix.
6. Tip: Spread the batter evenly in the prepared pan using an offset spatula to ensure it bakes uniformly.
7. Bake for 13–15 minutes, until the cake springs back when lightly touched in the center.
8. Immediately invert the warm cake onto a clean kitchen towel dusted with powdered sugar and carefully peel off the parchment paper.
9. Starting from a short end, tightly roll the cake up with the towel inside and let it cool completely on a wire rack for about 1 hour.
10. While the cake cools, make the filling: In a medium bowl, beat the softened cream cheese, softened butter, and powdered sugar until smooth and creamy.
11. In a small bowl, toss the chopped apples with lemon juice and ground cinnamon to prevent browning and add flavor.
12. Tip: Use room-temperature cream cheese and butter for a lump-free, spreadable filling.
13. Gently unroll the cooled cake and spread the cream cheese mixture evenly over the surface, leaving a 1/2-inch border.
14. Sprinkle the spiced apple mixture evenly over the cream cheese layer.
15. Carefully re-roll the cake tightly from the same short end, using the towel to help guide it without cracking.
16. Tip: Chill the rolled cake in the refrigerator for at least 30 minutes before slicing to make cleaner cuts.
17. Wrap the roll in plastic wrap and refrigerate for 2 hours to set.
18. Slice into 1-inch pieces with a sharp knife, wiping it clean between cuts for neat servings.
Wrap it up and serve chilled for the best texture—the cake stays incredibly moist, and the filling firms up just right. Each slice delivers a burst of spiced apple against that creamy, tangy center, making it perfect for holiday parties or a fancy weekend treat. Try dusting with extra powdered sugar or drizzling with caramel sauce for an extra decadent twist.
Pumpkin Roll with Cinnamon Swirl
Viral on every fall feed, this pumpkin roll with cinnamon swirl is the cozy dessert you didn’t know you needed. It’s soft, spiced, and swirled with cinnamon sugar—perfect for slicing and sharing. Get ready to bake something seriously impressive.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3 large eggs
– 1 cup of granulated sugar
– ⅔ cup of pumpkin puree (the canned stuff works great)
– ¾ cup of all-purpose flour
– 1 teaspoon of baking soda
– 2 teaspoons of pumpkin pie spice
– A pinch of salt
– ¼ cup of powdered sugar for dusting
– 8 ounces of cream cheese, softened
– 1 cup of powdered sugar for the filling
– 1 teaspoon of vanilla extract
– 2 tablespoons of granulated sugar mixed with 1 tablespoon of ground cinnamon for the swirl
Instructions
1. Preheat your oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing it.
2. In a large bowl, beat the 3 large eggs and 1 cup of granulated sugar on high speed for about 5 minutes until thick and pale yellow.
3. Fold in the ⅔ cup of pumpkin puree until just combined—don’t overmix to keep it fluffy.
4. In a separate bowl, whisk together the ¾ cup of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of pumpkin pie spice, and a pinch of salt.
5. Gently fold the dry ingredients into the wet mixture until no streaks remain, being careful not to deflate the batter.
6. Pour the batter into the prepared pan, spreading it evenly with a spatula to the edges.
7. Sprinkle the 2 tablespoons of granulated sugar mixed with 1 tablespoon of ground cinnamon evenly over the batter, then use a knife to swirl it in a zigzag pattern for that marbled look.
8. Bake at 375°F for 12-15 minutes, until the top springs back when lightly touched—watch closely to avoid overbaking.
9. While baking, lay a clean kitchen towel on the counter and dust it generously with ¼ cup of powdered sugar.
10. As soon as the cake comes out of the oven, immediately invert it onto the towel and carefully peel off the parchment paper.
11. Starting from a short end, roll the warm cake up with the towel inside to set the shape; let it cool completely rolled up, about 1 hour.
12. For the filling, beat the 8 ounces of softened cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
13. Unroll the cooled cake, spread the cream cheese filling evenly over it, leaving a small border at the edges.
14. Re-roll the cake tightly without the towel, using the towel to help guide it if needed for a neat spiral.
15. Wrap the roll in plastic wrap and chill in the refrigerator for at least 2 hours to firm up before slicing.
Just out of the fridge, it slices cleanly into spiraled rounds with a tender, moist crumb and a creamy, tangy center. The cinnamon swirl adds a warm, spiced kick that pairs perfectly with the pumpkin. Serve it chilled with a dusting of powdered sugar or a drizzle of caramel for an extra-decadent touch.
Salted Caramel Pumpkin Roll Delight
A salted caramel pumpkin roll that’s about to break the internet. Imagine pillowy pumpkin cake hugging a silky cream cheese filling, all drizzled with homemade salted caramel. This is your new fall obsession, ready in under an hour.
Serving: 10 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 3/4 cup of all-purpose flour
– 1 teaspoon of baking powder
– 2 teaspoons of pumpkin pie spice
– 1/4 teaspoon of salt
– 3 large eggs
– 1 cup of granulated sugar
– 2/3 cup of pumpkin puree
– 1 teaspoon of vanilla extract
– Powdered sugar for dusting
– 8 ounces of cream cheese, softened
– 1 cup of powdered sugar
– 6 tablespoons of unsalted butter, softened
– 1 cup of brown sugar
– 1/2 cup of heavy cream
– 1 teaspoon of vanilla extract
– A generous pinch of flaky sea salt
Instructions
1. Preheat your oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and give it a light spray with cooking oil.
2. In a medium bowl, whisk together the 3/4 cup of all-purpose flour, 1 teaspoon of baking powder, 2 teaspoons of pumpkin pie spice, and 1/4 teaspoon of salt. Set this dry mix aside.
3. In a large bowl, beat the 3 large eggs and 1 cup of granulated sugar on high speed for 3 full minutes until thick and pale yellow.
4. Beat in the 2/3 cup of pumpkin puree and 1 teaspoon of vanilla extract until just combined.
5. Gently fold the dry flour mixture into the wet pumpkin mixture until no white streaks remain. Tip: Don’t overmix here to keep the cake tender.
6. Spread the batter evenly into your prepared pan. Bake for 13-15 minutes until the top springs back when lightly touched.
7. While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar.
8. As soon as the cake comes out of the oven, immediately invert it onto the sugared towel. Carefully peel off the parchment paper.
9. Starting from a short end, use the towel to tightly roll the warm cake into a log. Let it cool completely rolled up, about 1 hour. Tip: Rolling it warm prevents cracking later.
10. For the filling, beat the 8 ounces of softened cream cheese, 1 cup of powdered sugar, and 6 tablespoons of softened butter until smooth and fluffy.
11. Unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving a 1/2-inch border.
12. Re-roll the cake tightly around the filling, using the towel to help. Place it seam-side down on a serving plate.
13. For the salted caramel, combine 1 cup of brown sugar, 6 tablespoons of butter, and 1/2 cup of heavy cream in a saucepan over medium heat.
14. Bring to a simmer, stirring constantly, and cook for 5 minutes until slightly thickened.
15. Remove from heat and stir in 1 teaspoon of vanilla extract and a generous pinch of flaky sea salt. Let cool for 10 minutes to thicken. Tip: The caramel will continue to thicken as it cools.
16. Drizzle the warm salted caramel over the pumpkin roll. Slice and serve.
Outrageously soft and spiced, each slice delivers a perfect swirl of tangy cream cheese against the moist pumpkin cake. That salted caramel drizzle adds a buttery, salty-sweet crunch that makes it impossible to stop at one piece. Serve it slightly chilled for cleaner slices, or warm it up for 10 seconds to make the caramel ooze.
Pumpkin Roll with Mascarpone Frosting
Unwrap your fall baking game with this showstopper. Think spiced pumpkin cake rolled around creamy mascarpone frosting—it’s the dessert that’ll have everyone asking for seconds. Perfect for holiday gatherings or just treating yourself.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3/4 cup all-purpose flour
– 1 teaspoon baking powder
– 2 teaspoons pumpkin pie spice
– 1/4 teaspoon salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup pumpkin puree
– 1 teaspoon vanilla extract
– Powdered sugar for dusting
– 8 ounces mascarpone cheese, softened
– 1 cup powdered sugar
– 1/2 teaspoon vanilla extract
– A splash of heavy cream
Instructions
1. Preheat your oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper, lightly greasing it.
2. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt until combined.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5 minutes until thick and pale yellow.
4. Gently fold in the pumpkin puree and 1 teaspoon vanilla extract until just blended.
5. Gradually fold the dry ingredients into the wet mixture until no streaks remain, being careful not to overmix.
6. Spread the batter evenly into the prepared pan using a spatula.
7. Bake for 13-15 minutes until the cake springs back when lightly touched—don’t overbake or it’ll crack when rolling.
8. While baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
9. Immediately invert the hot cake onto the towel and peel off the parchment paper carefully.
10. Starting from a short end, roll the cake up tightly with the towel inside and let it cool completely on a wire rack for about 1 hour.
11. For the frosting, beat the softened mascarpone, 1 cup powdered sugar, 1/2 teaspoon vanilla extract, and heavy cream in a bowl until smooth and spreadable.
12. Unroll the cooled cake gently and spread the frosting evenly over the surface, leaving a small border.
13. Roll the cake back up without the towel, using the towel to guide it for a tight roll.
14. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to set before slicing.
15. Dust with extra powdered sugar just before serving for a pretty finish.
Roll this beauty out for a dessert that’s moist, spiced, and irresistibly creamy. The mascarpone frosting adds a rich, tangy twist that balances the sweet pumpkin perfectly. Slice it thick for a cozy treat or serve with a dollop of whipped cream for extra indulgence.
Nutty Pumpkin Roll with Hazelnut Crumble
You’ve been craving that cozy, nutty dessert that feels like a warm hug. This pumpkin roll is your new go-to—soft, spiced cake swirled with cream cheese filling and topped with a crunchy hazelnut crumble. It’s the perfect holiday treat that’ll have everyone asking for seconds.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3 large eggs
– 1 cup granulated sugar
– ⅔ cup pumpkin puree (the canned stuff works great!)
– ¾ cup all-purpose flour
– 1 teaspoon baking soda
– 2 teaspoons pumpkin pie spice
– A pinch of salt
– 8 ounces cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– ½ cup chopped hazelnuts
– ¼ cup brown sugar
– 2 tablespoons melted butter
– A splash of milk if the filling feels too thick
Instructions
1. Preheat your oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing it.
2. In a large bowl, beat the eggs and granulated sugar with a mixer on high speed for 5 minutes until pale and fluffy.
3. Fold in the pumpkin puree gently until just combined.
4. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until no streaks remain—don’t overmix!
6. Pour the batter into the prepared pan, spreading it evenly with a spatula.
7. Bake for 12-15 minutes, until the cake springs back when lightly touched in the center.
8. While baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
9. Immediately flip the hot cake onto the towel, peel off the parchment, and roll it up tightly from the short end with the towel inside. Let it cool completely on a wire rack—this prevents cracking.
10. For the filling, beat the softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth; add a splash of milk if it’s too thick.
11. Unroll the cooled cake, spread the filling evenly, leaving a ½-inch border, and re-roll it without the towel.
12. For the crumble, mix chopped hazelnuts, brown sugar, and melted butter in a small bowl until crumbly.
13. Sprinkle the crumble over the roll and press lightly to adhere.
14. Chill the roll in the refrigerator for at least 1 hour before slicing to set the shape.
Buttery and spiced, this roll melts in your mouth with a creamy center and that hazelnut crunch. Serve it chilled with a dusting of powdered sugar or warm it slightly for a gooey treat—either way, it’s a showstopper on any dessert table.
Pumpkin Roll with Almond Buttercream
Unwrap holiday magic with this cozy pumpkin roll! It’s a soft, spiced cake rolled around a silky almond buttercream—perfect for impressing guests or treating yourself. Seriously, it’s easier than it looks and tastes like autumn in every bite.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3 large eggs
– 1 cup of granulated sugar
– ⅔ cup of pumpkin puree (the canned stuff works great!)
– ¾ cup of all-purpose flour
– 1 teaspoon of baking soda
– 2 teaspoons of pumpkin pie spice
– A pinch of salt
– 1 cup of powdered sugar
– 8 ounces of cream cheese, softened
– ½ cup of unsalted butter, softened
– 1 teaspoon of vanilla extract
– ½ cup of almond butter (creamy style)
– A splash of milk if needed
Instructions
1. Preheat your oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper, lightly greasing it.
2. In a large bowl, beat the 3 large eggs and 1 cup of granulated sugar on high speed for 5 minutes until pale and fluffy.
3. Gently fold in the ⅔ cup of pumpkin puree until just combined.
4. In a separate bowl, whisk together the ¾ cup of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of pumpkin pie spice, and a pinch of salt.
5. Gradually add the dry ingredients to the wet mixture, folding gently to avoid overmixing—this keeps the cake tender.
6. Spread the batter evenly into the prepared pan using a spatula.
7. Bake for 13–15 minutes until the cake springs back when lightly touched in the center.
8. While hot, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar and carefully peel off the parchment paper.
9. Starting from a short end, roll the cake up tightly with the towel inside and let it cool completely on a wire rack for about 1 hour—this prevents cracking.
10. For the buttercream, beat the 8 ounces of softened cream cheese and ½ cup of softened unsalted butter in a bowl until smooth.
11. Gradually mix in 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and ½ cup of almond butter until creamy; add a splash of milk if it’s too thick.
12. Unroll the cooled cake, spread the buttercream evenly over it, leaving a small border at the edges.
13. Re-roll the cake gently without the towel, wrap it in plastic wrap, and chill in the fridge for at least 2 hours to set.
14. Slice and serve chilled, dusting with extra powdered sugar if desired.
Now, savor that moist, spiced pumpkin cake hugging a rich almond buttercream—it’s subtly nutty and perfectly balanced. For a fun twist, drizzle with caramel or top with toasted almonds before slicing. Honestly, it’s a showstopper that’ll have everyone asking for seconds!
Conclusion
Tantalizing! These 28 pumpkin roll recipes offer endless inspiration for cozy fall baking. Whether you’re craving classic cream cheese or adventurous new flavors, there’s a perfect roll waiting for you. We’d love to hear which recipe becomes your favorite—leave a comment below! If you enjoyed this roundup, please share it on Pinterest to spread the pumpkin love. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
