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These pumpkin rolls are easy to make with a simple trick! No sticky mess or cracks, just a cream cheese-filled fall dessert perfect for Thanksgiving.
The pie can wait.
This fall, grab a slice of this pumpkin roll with cream cheese frosting.
It’s easier to make than it looks and comes out perfectly soft and spiced. The only challenge is not keeping it all to yourself!
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Can’t get enough of the cream cheese-spiced pumpkin combo of this pumpkin cream cheese rolls recipe? You’ll love our pumpkin bread with cream cheese and pumpkin cookies.
Why You’ll Love This Pumpkin Rolls Recipe
- These pumpkin rolls look and taste impressive, but are surprisingly easy to make.
- This pumpkin spice roll works with all kinds of fillings, so you’ll never get bored with the variations.
- You can prep this pumpkin log ahead, which makes it perfect for the busy holiday season.
Ingredients
Pumpkin roll:
Eggs – Make sure they’re at room temperature for easier combining with the other ingredients!
Canned pumpkin puree – The star ingredient in this moist pumpkin roll recipe.
Granulated sugar – You can use your favorite granulated sweetener.
Pure vanilla extract – To round out the flavor of our pumpkin rolls with cream cheese filling.
All-purpose flour – Use the spoon and level method for accurate measurements!
Baking powder – For the perfect lift and light texture.
Pumpkin pie spice – The spices in a pumpkin spice roll recipe are up to you. Making your own blend gives you more control over the flavor.
Salt – To bring out the warm, sweet flavor of our pumpkin cream cheese roll.
Powdered sugar – Optional finishing touch on our pumpkin roll with cream cheese filling.
Cream cheese filling:
Cream cheese – For best results, use a softened block of cream cheese, not the kind that comes in a tub!
Powdered sugar – To sweeten and thicken the frosting.
Salted butter – Lends a rich, salty flavor that completes our tangy, sweet cream cheese filling.
Pure vanilla extract – For that classic taste that pairs well with pumpkin desserts.
Ingredient Substitutions For Pumpkin Roll Recipe
Brown sugar
The caramel-like notes of brown sugar pair perfectly with this pumpkin roll, just like it does in all your favorite Thanksgiving desserts!
Homemade pumpkin puree
For an extra-special homemade pumpkin roll, use fresh pumpkin puree! I recommend blotting it first to remove the excess moisture.
Marshmallow filling
The best pumpkin roll recipe is one you can play around with, so use any filling you enjoy. I think marshmallow makes it especially cozy for fall.
Tips For Making This Recipe
Train Your Cake
The trick is rolling the pumpkin cake fresh from the oven. It’s easier to shape when it’s warm, and it’ll stay that way once you fill it. No more cracks and tears!
Make-Ahead Tips
To get a head start on this easy pumpkin roll recipe, bake and roll the cake a day ahead, then refrigerate it. The next day, just fill it with cream cheese.
Chill Before Slicing
For cleaner slices, wrap the pumpkin roll cake in plastic and chill it for at least an hour before cutting.
Pumpkin Spice Roll Recipe FAQs
What is the secret to rolling a pumpkin roll?
You’ve got to roll the pumpkin cake while it’s warm. If you let it cool first, it loses flexibility, and your pumpkin spice roll is more likely to crack.
What goes inside a pumpkin roll?
Customize your pumpkin spice roll with your favorite dessert filling! You can fill the cake with a hazelnut spread, cinnamon whipped cream, or caramel.
What are common pumpkin roll mistakes?
The common pumpkin roll mistakes that you can easily avoid are using too much flour, not baking in a 10×15 jelly roll pan, and letting the cake cool before rolling.
How to make pumpkin roll not sticky?
The batter for this pumpkin log roll can get sticky, which is why I use parchment paper instead of the traditional kitchen towel method. For an even smoother release, grease the pan, line it with parchment, and grease the parchment as well!
Can you freeze pumpkin rolls?
Yes, this pumpkin rolls recipe is freezer-friendly! Just wrap the slices in plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge overnight before serving.
More Delicious Pumpkin Dessert Recipes
- Pumpkin Cheesecake Bites
- Pumpkin Balls
- Instant Pot Pumpkin Bites
- Mini Pumpkin Whoopie Pies
- Mini Pumpkin Swirl Cheesecake
I found this recipe for Pumpkin Mousse that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Pumpkin Rolls
Ingredients
For the pumpkin roll:
- 3 large eggs, room temperature
- 2/3 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 tsp pure vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- Powdered sugar (optional topping)
For the cream cheese filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 4 tbsp salted butter, softened
- 1/2 tsp vanilla extract
Instructions
- Gather the ingredients. Preheat the oven to 375°F and line a jelly roll pan with parchment paper.
- Whisk the eggs, pumpkin puree, granulated sugar, and vanilla extract until combined.
- In another bowl, combine the dry ingredients. Add the flour mixture to the wet ingredients and stir just until no streaks of flour remain.
- Pour the pumpkin batter evenly into the lined jelly roll pan.
- Bake the pumpkin cake for 15 minutes. Once done, remove it from the oven and get ready to roll.
- Carefully lift the parchment paper and hot cake out of the pan. Wearing oven mitts helps here.
- Starting at one of the short ends, roll up the cake and parchment paper tightly.
- Let the pumpkin cake roll cool on the counter for 1 hour.
- For the filling, beat the cream cheese, sugar, butter, and vanilla extract until smooth and fluffy.
- Gently unroll the pumpkin cake.
- Spread the cream cheese filling evenly over the surface.
- Carefully remove the parchment paper, then roll the cake back up and wrap it in plastic wrap.
- Refrigerate the pumpkin roll for 1 hour.
- Dust the top with powdered sugar, slice, and serve.
Notes
- The trick is rolling the pumpkin cake fresh from the oven. It’s easier to shape when it’s warm, and it’ll stay that way once you fill it. No more cracks and tears!
- To get a head start on this easy pumpkin roll recipe, bake and roll the cake a day ahead, then refrigerate it. The next day, just fill it with cream cheese.
- For cleaner slices, wrap the pumpkin roll cake in plastic and chill it for at least an hour before cutting.
Nutrition
Pumpkin Roll Video
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