This pumpkin roll has been on my “someday I’ll try it” list for ages, but it always felt like one of those fancy desserts reserved for patient people with spotless kitchens. Spoiler alert: my kitchen is never spotless, and patience is… let’s call it a work in progress. But one quiet afternoon, I spotted a can of pumpkin purée that had been hiding behind the flour and thought, “Alright, today’s the day.” Rolling a sponge cake sounds like a one-way ticket to a cracked, frosting-leaking disaster, and honestly, my first attempt did have a tiny tear—but that’s the beauty of powdered sugar. It hides everything. Making this felt surprisingly joyful. There’s something satisfying about whisking those eggs and sugar until they’re pale and fluffy, folding in the pumpkin until the batter turns the exact color of autumn leaves, and then watching it puff up just enough in the oven. The part that made me laugh out loud? Dusting the tea towel. I went overboard, and a little powdered sugar cloud floated straight into my coffee mug. The result was a sweet sip I didn’t plan on, but I’m calling it a happy accident. When you finally slice into this beauty, you get that perfect swirl—spiced pumpkin cake hugging creamy, slightly tangy filling. It’s the kind of dessert that makes people think you’ve spent all day fussing, when in reality, the most complicated part was remembering where you put the vanilla.
Detailed Ingredients with measures
- ¼ cup powdered sugar (for dusting the towel, plus extra for garnish)
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon fine sea salt
- 3 large eggs, room temperature
- 1 cup granulated sugar
- ¾ cup pumpkin purée
- 8 oz cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 1½ cups powdered sugar (for the filling)
- 1 teaspoon vanilla extract
Prep Time
Around 30 minutes. That includes lining the pan, whisking until your arm starts to feel it, and trying not to wear more powdered sugar than you put on the towel.
Cook Time, Total Time, Yield
Cook Time: 12–14 minutes—just until the cake springs back when lightly touched. Total Time: About 2 hours 12 minutes, including cooling and filling. Yield: Serves around 12, unless you’re slicing extra thick because it’s just too good to share evenly.
Detailed Directions and Instructions
Pan Prep (measure once, mess forever)
Preheat the oven to 375°F. Grease a 13 × 18-inch rimmed cookie sheet and line it with parchment paper that goes up the sides—then, yep, grease and flour that parchment too. Lay a clean, thin kitchen towel on the counter and dust it generously with powdered sugar. I once dropped half the sugar on the floor—so go slow, friend.
Mix Spices and Flour (sifters are optional—but dreamy)
In a medium bowl, sift together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside. I usually skip sifting and regret it later when the batter fights me.
Beat Eggs and Sugar (watch your arm)
In a large bowl, beat the eggs and granulated sugar on high for about 5 minutes—until the mix is light, thick, and fluffy. It lifts your mixer a bit, promise.
Pumpkin and Flour Meet (gentle is key)
Turn the mixer to low, add the pumpkin puree, and blend until just mixed. Then add your flour mixture, still on low, mixing only until no streaks of flour remain. My mixer bowl always has a few stubborn spots—I scrape down and fold the rest in with a spatula.
Bake It Thin (watch and wiggle)
Spread the batter evenly in the prepared pan—it’ll be thin, so go carefully. Bake 12–14 minutes or until the top springs back when touched. A dark pan? Check it a minute early—mine once scorched!
Roll It, While Hot (this is the trick)
As soon as the cake is out, flip it onto that sugared towel, peel off parchment, and roll up immediately from the short end. Set it seam-side down to cool completely—about 1½ hours. If you wait, it’ll crack, and your heart might too.
Whip the Filling (fluffy mood)
Beat together room-temp cream cheese, softened butter, powdered sugar, and vanilla extract—first on medium, then ramp it up high for 2–3 minutes until dreamy and fluffy. I’ve overbeat once and ended up nearly butter—oops.
Re-roll with Love (and a little flour mess)
Unroll the cooled cake gently, spread the frosting evenly, and roll back up using the towel for help—trim the ends if you’re aiming for that bakery look. Dust it with powdered sugar—then slice. Don’t judge if sugar falls everywhere—it is part of the charm.
Notes
Pan Size Matters
Natasha uses a 13×18-inch sheet because most of us have one. If you’re using a smaller jelly-roll pan, expect a thicker cake and a slightly longer bake time.
Rolling While Hot Is Crucial
Rolling right out of the oven while hot makes it pliable so it won’t crack when cool. Cool first, and you’ll likely end up with fragments of cake—and that’s just sad.
Make-Ahead Magic
Want to prep ahead? Once filled and rolled, wrap in plastic wrap and chill. It’s easier to slice when cold, and hey, it tastes great the next day too.
Cook techniques
Rolling while it’s hot (trust the towel tactic)
I once waited till the cake cooled… newbie move. It cracked like crust on a marshmallow. Now, I dust a thin towel with powdered sugar and, straight out of the oven, flip the cake onto it—parchment off, then roll the cake warm into a log using the towel. Seam side down—cooling this way trains it into the perfect spiral.
Even spreading equals smooth rolling
One time I eyeballed it and the batter was thicker on one side—patchy bake and a limp roll. Now I use an offset spatula to smooth the thin layer evenly in my 13×18 pan. No dry edges, no cracking, just smooth rolling perfection.
Whipping the filling just right
Been there, whipped cream cheese and butter into soupy regret. My fix? Let the cream cheese and butter soften first, then beat gently until combined—and then crank it up for 2–3 minutes until it’s fluffy and dreamy. Spread gently so you don’t deflate that cake spiral.
Trim the ends—for prettier slices (and tasty scraps!)
I used to skip trimming to save time… but the ends go gummy, and the log looks ragged. Now I slice off about half an inch from both ends—those are my “taster treats,” and the rest? Uniform, tidy slices that look bakery-level at the table.
FAQ
Can I use a smaller pan than 13×18?”
Sure! You’ll end up with a thicker cake that needs a few extra minutes in the oven—just check that it springs back when touched. And let the whole thing cool rolled-up before filling—it’ll keep its shape beautifully.
What if I don’t have pumpkin pie spice?
No sweat. Just mix cinnamon with a pinch of nutmeg, ginger, and cloves. A DIY fall blend can be just as cozy—maybe even better.
How do I store or freeze the roll?
Let it cool (I know, patience is hard). Wrapped tight, it’s good in the fridge for 3–4 days. For the freezer, wrap it in plastic and foil—up to 2–3 months. Thaw in the fridge overnight, then dust with powdered sugar and serve like a pro.
Can I prep ahead for company?
Yes! Bake it, roll it while warm, cool completely, then wrap tight and stash in the fridge. On serving day, unroll, fill, reroll, dust, and boom—you’ve got a fancy dessert with way less stress.
Conclusion
Alright, you’ve just journeyed through the pumpkin roll chaos—where that light-as-air, spiced sponge gets wrapped around a dreamy cream cheese filling, and somehow (somehow!) comes out looking fancy. And listen, I absolutely dropped the pan handle once and sent a tiny cloud of powdered sugar across the kitchen counter—Dust Everywhere mood. But that’s the magic of it: a little mess, a lot of love, and a slice that looks impressive even if your roll isn’t perfectly tight (mine once unrolled a bit mid-slice and we just called it “rustic charm”). The first time I tried this, I totally forgot to cool the cake seam-side down and ended up with a half-unrolled log—cue frantic patching with leftover frosting. But you bite into that cool, cream-cheese swirl—and every crumb makes you forgive yourself. The fluffy sponge, the tangy filling, the way the sugar dusted top glitters like a sweet apology—it’s one of those desserts that feels like a big, warm hug. And yes, I may have slit the end off a little crooked—but I still served it with a goofy grin and everyone still swooned.
More recipes suggestions and combination
Pumpkin Roll Cupcakes
Think of this: mini versions you can pick up and munch without slicing. I tried once to pour that cake batter right into liners and ended up with cupcake tops that looked like little blobby hats. Still tasted like heaven—held a blurry heart-shaped drizzle of frosting on top and called it art.
Pumpkin Roll Layer Cake
Imagine stacking two or three of these discs like a wild layer cake. My first attempt was wonky—layers slipping all over the place, frosting oozing out like lava. But stacked together? It turned into a charming disaster that tasted divine. You’d never guess it came from a kitchen with powdered sugar footprints.
Pumpkin Swirl Loaf
I once scraped all the pumpkin roll filling and swirling that into a loaf pan: total game-changer. Swirl pattern wasn’t perfect—it looked like a toddler’s finger-painting—but when you slice it you get that pumpkin-cream cheese swirl in every bite. Breakfast and dessert all in one messy masterpiece. Layer a few slices of the roll on a dessert plate with a dab of whipped cream—or go full party mode and line them up like a cake—either way, you’ve got fall feels written all over your countertop. Your kitchen might sparkle with powdered sugar, your sponge might have a crack or two, but isn’t that the best kind of imperfect? Let me know when you’re planning your next Sugar-Storm baking afternoon—my towel still has ghost-white sugar spots.
