Delish Pumpkin Roll Cake Recipes

If you like swoon-worthy desserts that trick people into thinking you have your life together, meet the pumpkin roll cake: a spongy, cinnamon-kissed sheet cake that gets slathered with sweet-tangy cream cheese and rolled into a swirl that screams “I baked this” but whispers “I Googled three tutorials first.” It’s seasonal, showy, and weirdly forgiving—perfect for when you want something that looks fancy but won’t judge you for using a hand mixer like it’s a medieval torture device.

My husband insisted on helping once and decided “rolling” meant folding it like a burrito. Long story short: we had pumpkin-scented floor art, the dog briefly considered retirement, and I learned two things — 1) never explain the concept of “chill before rolling” to someone who thinks refrigeration is a suggestion, and 2) yes, this pan is too small. No, I won’t wash fewer dishes. He still brags about being an “assistant chef,” which is chef-adjacent, I guess.

Time-Saving Hacks

– Shortcuts that work but feel a little wrong.
– Use a mixer on medium and walk away for 30 seconds when the kids open the door yelling emergency levels of chaos. It’ll be fine.
– Swap a fresh pie spice blend for pre-mixed pumpkin pie spice if you’re avoiding measuring things that require a funnel of focus.
– Hacks to avoid dishes (because who washes those?).
– Line the baking sheet with parchment and wash one bowl: the bowl you actually used for the batter. Pretend the other bowl never existed.
– Use the same spatula for spreading filling and licking the spoon; you’ll look heroic and slightly reckless.
– The sneaky tricks you actually use when rushing.
– Roll it up warm inside the towel it baked on, unroll, add filling, re-roll—neat trick to prevent cracks. Works like a charm even when your timer lies to you.

Serving Ideas

– Pair with a dollop of whipped cream and a smidge more cinnamon if you like being extra about flavors.
– Serve with coffee if you are the kind of friend who wants everyone caffeinated enough to pretend they didn’t notice you burnt the edges.
– Serve with wine if the kids drove you nuts—this is an official parent-approved pairing.
– Keep it simple: slice, hand to humans, accept compliments like you earned them.

What to Serve It With

– Vanilla ice cream for the dramatic melty contrast.
– Candied pecans for crunch and the illusion of effort.
– Hot cider if you’re trying to be seasonally poetic.
– Literally nothing if you just want cake and silence.

✔Tips & Mistakes

– Do not skip the towel trick: it prevents cracks and prevents an emergency therapy session about “why won’t my cake cooperate.”
– If your cake cracks, slap on more filling and call it “rustic.” It works 95% of the time.
– Don’t overbake. If it springs back, you’re golden; if it’s firm like regret, it’s too long.
– Chill before slicing. Warm slices can collapse and cry. You don’t want a crying cake.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Wrap tightly with plastic wrap or keep in an airtight container to prevent the filling from auditioning for the role of “fridge door flavor absorber.”
– Can be frozen (slices or whole roll) for up to 2 months — thaw overnight in the fridge for best texture.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Try a brown-butter frosting for a nutty upgrade.
– Add raisins or chopped dates if you enjoy chewy surprises.
– For a lighter version, use Greek yogurt in the filling and pretend it’s health food.

Frequently Asked Questions

Delish Pumpkin Roll Cake Recipes

A moist pumpkin roll cake filled with creamy frosting, perfect for fall.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 cups all-purpose flour sifted
• ▢ 0.5 cups pumpkin puree canned or fresh
• ▢ 0.5 cups granulated sugar
• ▢ 3 large eggs room temperature
• ▢ 1 teaspoons baking soda
• ▢ 1 teaspoons ground cinnamon
• ▢ 0.5 teaspoons ground nutmeg
• ▢ 0.25 cups powdered sugar for dusting

Instructions

Preparation Steps

• Preheat the oven to 375°F (190°C). Grease and line a jelly roll pan with parchment paper.
• In a mixing bowl, combine flour, baking soda, cinnamon, and nutmeg. In another bowl, beat eggs and sugar until fluffy, then mix in pumpkin puree.
• Gradually mix the dry ingredients into the pumpkin mixture until well combined. Spread the batter evenly in the prepared pan.
• Bake for 25 minutes or until a toothpick comes out clean. Let it cool slightly, then roll it up with the parchment and let cool completely.
• For the filling, beat cream cheese and powdered sugar until smooth. Unroll the cake, spread the filling, and re-roll carefully.
• Dust with powdered sugar before serving. Enjoy your delicious pumpkin roll!

Notes

This pumpkin roll cake is best served chilled and can be stored in the refrigerator for up to a week.