Autumn’s arrival brings one of our favorite baking traditions: the glorious pumpkin roll. Whether you’re a seasoned baker or just starting out, these 33 delicious variations will inspire your fall kitchen adventures. From classic cream cheese fillings to creative twists, there’s a perfect pumpkin roll waiting for you. Let’s dive into these irresistible recipes that capture the cozy essence of the season!
Classic Cream Cheese Pumpkin Roll
Gathering around a festive table calls for a showstopping dessert. This classic cream cheese pumpkin roll delivers with its moist spiced cake and creamy filling. It’s surprisingly simple to make at home.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3/4 cup all-purpose flour
– 1 tsp baking powder
– 2 tsp pumpkin pie spice
– 1/4 tsp salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1 cup powdered sugar, plus extra for dusting
– 8 oz cream cheese, softened
– 6 tbsp unsalted butter, softened
Instructions
1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
2. Whisk flour, baking powder, pumpkin pie spice, and salt in a medium bowl.
3. Beat eggs and granulated sugar in a large bowl on high speed for 5 minutes until thick and pale.
4. Fold in pumpkin puree and vanilla extract until just combined.
5. Gently fold the dry ingredients into the wet mixture until no streaks remain.
6. Spread batter evenly into the prepared pan using an offset spatula.
7. Bake for 13-15 minutes until the cake springs back when lightly touched.
8. Immediately invert the hot cake onto a clean kitchen towel dusted with powdered sugar.
9. Carefully peel off the parchment paper.
10. Starting from a short end, roll the cake and towel together into a tight log. Let cool completely on a wire rack for 1 hour.
11. Beat softened cream cheese and butter on medium speed until smooth.
12. Gradually add 1 cup powdered sugar and beat until fluffy, about 2 minutes.
13. Unroll the cooled cake and spread the filling evenly, leaving a 1/2-inch border.
14. Re-roll the cake tightly without the towel. Wrap in plastic wrap and refrigerate for at least 2 hours to set.
15. Slice with a serrated knife, wiping the blade clean between cuts for neat slices.
16. Dust with powdered sugar before serving.
Perfectly balanced, the roll offers a tender, spiced cake that contrasts with the rich, tangy cream cheese filling. For a festive twist, drizzle slices with caramel sauce or sprinkle with toasted pecans. It slices cleanly when chilled, making it ideal for elegant presentation.
Maple Glazed Pumpkin Roll
A moist pumpkin cake rolled with a sweet cream cheese filling creates an impressive yet approachable dessert. This maple glazed version adds a cozy autumnal twist to the classic roll, perfect for holiday gatherings or a special weekend treat. It’s easier than it looks with a few key techniques.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3 large eggs
– 1 cup granulated sugar
– ⅔ cup canned pumpkin puree
– ¾ cup all-purpose flour
– 1 teaspoon baking powder
– 2 teaspoons pumpkin pie spice
– ¼ teaspoon salt
– 8 ounces cream cheese, softened
– 1 cup powdered sugar
– 6 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
– ¼ cup pure maple syrup
Instructions
1. Preheat your oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper, lightly greasing the paper.
2. In a large bowl, beat the eggs and granulated sugar on high speed for 3 minutes until thick and pale yellow.
3. Beat in the pumpkin puree until fully combined.
4. In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
5. Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix.
6. Spread the batter evenly into the prepared pan using 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 generously with powdered sugar.
9. Immediately invert the hot cake onto the sugared towel. Carefully peel off the parchment paper.
10. Starting from a short end, use the towel to roll the cake up tightly. Let it cool completely rolled up, about 1 hour.
11. For the filling, beat the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and fluffy.
12. Unroll the cooled cake and spread the filling evenly over it, leaving a ½-inch border on all sides.
13. Re-roll the cake gently but firmly without the towel. Wrap it in plastic wrap and refrigerate for at least 2 hours to set.
14. For the glaze, warm the maple syrup in a small saucepan over low heat for 2 minutes until slightly thinned.
15. Drizzle the warm maple syrup over the chilled roll just before serving.
Pillowy soft cake contrasts with the rich, tangy cream cheese filling, all wrapped in a sweet maple glaze. The roll slices cleanly when chilled, revealing beautiful spiral layers. Serve it with a dollop of whipped cream or alongside a cup of strong coffee for a complete fall dessert experience.
Chai Spiced Pumpkin Roll
Grab your apron for this cozy fall dessert that blends warm chai spices with creamy pumpkin. Getting the perfect roll requires a light touch and precise timing, but the impressive result is worth it. Follow these sharp steps to create a stunning centerpiece for any autumn gathering.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3 large eggs
– 1 cup granulated sugar
– ⅔ cup canned pumpkin puree
– ¾ cup all-purpose flour
– 1 tsp baking soda
– 2 tsp ground cinnamon
– 1 tsp ground ginger
– ½ tsp ground cardamom
– ¼ tsp ground cloves
– ¼ tsp ground nutmeg
– ¼ tsp salt
– 1 cup powdered sugar
– 8 oz cream cheese, softened
– 6 tbsp unsalted butter, softened
– 1 tsp 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 large bowl, beat the eggs and granulated sugar on high speed for 5 minutes until thick and pale yellow.
3. Fold in the pumpkin puree gently to avoid deflating the mixture.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cardamom, cloves, nutmeg, and salt.
5. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Spread the batter evenly into the prepared pan using an offset spatula for a smooth layer.
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 peel off the parchment paper.
9. Starting from a short end, roll the cake tightly with the towel inside to set its shape, then let it cool completely on a wire rack for 1 hour.
10. For the filling, beat the cream cheese, butter, powdered sugar, and vanilla extract on medium speed for 3 minutes until fluffy and smooth.
11. Unroll the cooled cake carefully and spread the filling evenly, leaving a ½-inch border on all sides.
12. Re-roll the cake firmly without the towel, then wrap it in plastic wrap and refrigerate for at least 2 hours to set.
13. Slice the chilled roll with a serrated knife for clean edges and dust with extra powdered sugar before serving.
Final slices reveal a moist, spiced cake swirled with tangy cream cheese filling that melts in your mouth. For a festive twist, drizzle with caramel sauce or sprinkle with chopped pecans to enhance the warm chai flavors. This dessert keeps well in the fridge, making it perfect for preparing ahead of holiday parties.
Caramel Pecan Pumpkin Roll
Unwrap the cozy flavors of fall with this Caramel Pecan Pumpkin Roll. It’s a spiced pumpkin cake rolled around a rich caramel-pecan filling, perfect for holiday gatherings or a sweet weekend treat. You’ll love the contrast of tender cake and crunchy nuts.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3 large eggs
– 1 cup granulated sugar
– ⅔ cup canned pumpkin puree
– 1 teaspoon lemon juice
– ¾ cup all-purpose flour
– 1 teaspoon baking powder
– 2 teaspoons ground cinnamon
– 1 teaspoon ground ginger
– ½ teaspoon ground nutmeg
– ½ teaspoon salt
– ¼ cup powdered sugar
– 8 ounces cream cheese, softened
– 6 tablespoons unsalted butter, softened
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– ½ cup caramel sauce
– 1 cup chopped pecans
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 granulated sugar on high speed for 5 minutes until thick and pale.
3. Mix in ⅔ cup canned pumpkin puree and 1 teaspoon lemon juice until just combined.
4. In a separate bowl, whisk together ¾ cup all-purpose flour, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
5. Gently 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 at 375°F for 13-15 minutes until the cake springs back when lightly touched.
8. While baking, lay a clean kitchen towel on a flat surface and dust it generously with ¼ cup powdered sugar.
9. Immediately invert the hot cake onto the towel and carefully peel off the parchment paper.
10. Starting from a short end, roll the cake and towel together into a tight log, then let it cool completely on a wire rack for about 1 hour.
11. For the filling, beat 8 ounces softened cream cheese and 6 tablespoons softened unsalted butter in a bowl until smooth.
12. Gradually add 1 cup powdered sugar and 1 teaspoon vanilla extract, beating until fluffy.
13. Unroll the cooled cake and spread the cream cheese filling evenly over it, leaving a ½-inch border.
14. Drizzle ½ cup caramel sauce over the filling and sprinkle 1 cup chopped pecans evenly on top.
15. Re-roll the cake tightly without the towel, using the towel to help guide it for a neat shape.
16. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to set before serving.
17. Slice and serve chilled, optionally garnishing with extra caramel or pecans.
A moist, spiced pumpkin cake encases a creamy, nutty filling that’s both decadent and satisfying. The caramel adds a gooey sweetness that pairs perfectly with the crunchy pecans. For a festive twist, drizzle extra caramel on each slice or serve with a scoop of vanilla ice cream.
Chocolate Swirl Pumpkin Roll
Zesty pumpkin and rich chocolate combine in this seasonal dessert that’s surprisingly simple to make. The swirl creates a stunning visual effect, perfect for holiday gatherings or cozy fall nights. Follow these precise steps for a flawless roll every time.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3 large eggs
– 1 cup granulated sugar
– ⅔ cup canned pumpkin puree
– ¾ cup all-purpose flour
– 1 teaspoon baking powder
– 2 teaspoons pumpkin pie spice
– ¼ teaspoon salt
– 1 cup powdered sugar
– 8 ounces cream cheese, softened
– 4 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
– ¼ cup unsweetened cocoa powder
Instructions
1. Preheat your oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper, lightly greasing the paper.
2. In a large bowl, beat 3 large eggs on high speed for 5 minutes until thick and pale yellow.
3. Gradually beat in 1 cup granulated sugar until fully combined.
4. Stir in ⅔ cup canned pumpkin puree until smooth.
5. In a separate bowl, whisk together ¾ cup all-purpose flour, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, and ¼ teaspoon salt.
6. Tip: Fold the dry ingredients into the wet mixture gently to keep the batter airy and prevent a dense cake.
7. Spread the batter evenly into the prepared pan using an offset spatula.
8. Bake at 375°F for 13–15 minutes, until the cake springs back when lightly touched.
9. While baking, lay a clean kitchen towel on a flat surface and dust it generously with ½ cup of the powdered sugar.
10. Immediately invert the hot cake onto the sugared towel. Carefully peel off the parchment paper.
11. Starting from a short end, roll the cake and towel together into a tight log. Let it cool completely on a wire rack for 1 hour.
12. For the filling, beat 8 ounces softened cream cheese, 4 tablespoons softened unsalted butter, the remaining ½ cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
13. Tip: Ensure all filling ingredients are at room temperature to avoid lumps and achieve a silky texture.
14. Divide the filling evenly into two bowls. Stir ¼ cup unsweetened cocoa powder into one bowl until fully incorporated.
15. Unroll the cooled cake carefully. Spread the plain cream cheese filling evenly over the cake, leaving a ½-inch border.
16. Drop spoonfuls of the chocolate filling randomly over the plain layer. Use a knife to swirl the two fillings together gently.
17. Tip: Avoid over-swirling to maintain distinct chocolate and pumpkin flavor pockets in each slice.
18. Re-roll the cake tightly from the same short end, using the towel to guide it without the filling squeezing out.
19. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to set before slicing.
20. Dust with additional powdered sugar if desired, then slice with a sharp knife for clean edges.
Delightfully moist and lightly spiced, this pumpkin roll offers a creamy contrast with its chocolate swirls. The cake stays tender without cracking, thanks to the precise rolling technique. Serve chilled slices with a drizzle of caramel or a scoop of vanilla ice cream for an extra indulgent treat.
Pumpkin Roll with Coconut Filling
Just in time for fall, this pumpkin roll with coconut filling is a showstopper dessert that’s easier than it looks. Jelly roll cakes might seem intimidating, but with a few key tips, you’ll master the technique for a stunning, swirled treat.
Serving: 10 | Pre Time: 25 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
– 1 cup powdered sugar
– 8 ounces cream cheese, softened
– 4 tablespoons unsalted butter, softened
– 1 cup sweetened shredded coconut
Instructions
1. Preheat your oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the short sides.
2. In a medium bowl, whisk together 3/4 cup all-purpose flour, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt until fully combined.
3. In a large bowl, beat 3 large eggs and 1 cup granulated sugar with an electric mixer on high speed for 5 full minutes until thick and pale yellow.
4. Gently fold in 2/3 cup canned pumpkin puree and 1 teaspoon vanilla extract with a spatula until just incorporated.
5. Sift the dry ingredients into the wet mixture and fold gently until no streaks of flour remain, being careful not to deflate the batter.
6. Pour the batter into the prepared pan and spread it into an even layer with an offset spatula.
7. Bake for 13-15 minutes until the cake springs back lightly when touched in the center.
8. While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with 1/2 cup of the powdered sugar.
9. Immediately invert the hot cake onto the sugared towel and carefully peel off the parchment paper.
10. Starting from a short end, use the towel to roll the cake up tightly, then let it cool completely on a wire rack for about 1 hour.
11. For the filling, beat 8 ounces softened cream cheese, 4 tablespoons softened butter, and the remaining 1/2 cup powdered sugar with an electric mixer on medium speed for 2 minutes until smooth.
12. Fold in 1 cup sweetened shredded coconut with a spatula until evenly distributed.
13. Unroll the cooled cake and spread the coconut 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 help guide it, then wrap it tightly in plastic wrap.
15. Refrigerate the roll for at least 2 hours, or up to overnight, to set the filling and make slicing easier.
A moist, spiced pumpkin cake encases a rich, creamy coconut filling for a perfect balance of flavors. The texture is wonderfully light yet substantial, with the shredded coconut adding a pleasant chew. For a festive presentation, dust the finished roll with powdered sugar and garnish with toasted coconut flakes before slicing.
Gingerbread Pumpkin Roll
Baking this gingerbread pumpkin roll combines holiday spice with seasonal flair for a festive dessert. It’s a moist, spiced cake rolled around a creamy filling that’s perfect for fall gatherings. Follow these precise steps for a showstopping treat that’s easier than it looks.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3/4 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp ground ginger
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cloves
– 1/4 tsp salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup pumpkin puree
– 1 tsp vanilla extract
– 1/4 cup powdered sugar
– 8 oz cream cheese, softened
– 1 cup powdered sugar
– 6 tbsp unsalted butter, softened
– 1 tsp vanilla extract
Instructions
1. Preheat oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper, lightly greasing it.
2. Whisk 3/4 cup all-purpose flour, 1 tsp baking powder, 1 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, and 1/4 tsp salt in a medium bowl until combined.
3. Beat 3 large eggs and 1 cup granulated sugar in a large bowl with an electric mixer on high speed for 5 minutes until thick and pale yellow.
4. Fold in 2/3 cup pumpkin puree and 1 tsp vanilla extract until just incorporated.
5. Gently fold the dry ingredients into the wet mixture until no flour streaks remain, being careful not to overmix.
6. Spread batter evenly into the prepared pan using a spatula, ensuring it reaches all corners.
7. Bake at 375°F for 12-15 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 generously with 1/4 cup powdered sugar.
9. Immediately invert the hot cake onto the sugared towel and carefully peel off the parchment paper.
10. Starting from a short end, roll the cake and towel together into a tight log; let it cool completely on a wire rack for 1 hour to prevent cracking.
11. Beat 8 oz softened cream cheese, 1 cup powdered sugar, 6 tbsp softened unsalted butter, and 1 tsp vanilla extract in a bowl until smooth and creamy.
12. Unroll the cooled cake gently and spread the cream cheese filling evenly over the surface, leaving a 1/2-inch border on all sides.
13. Re-roll the cake tightly without the towel, using the towel as a guide to apply even pressure.
14. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to set before slicing.
15. Dust with additional powdered sugar if desired and slice into 1-inch pieces with a sharp knife for clean edges.
This dessert offers a soft, spiced cake with a rich, tangy filling that melds beautifully after chilling. The gingerbread spices shine through, balanced by the creamy sweetness for a festive bite. Try serving slices with a dollop of whipped cream or alongside a warm cup of coffee for a cozy treat.
Nutella Pumpkin Roll
Let’s make a Nutella pumpkin roll that’s easier than it looks. This dessert combines seasonal pumpkin with creamy Nutella for a festive treat. Follow these steps for a perfect swirl every time.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3 large eggs
– 1 cup granulated sugar
– ⅔ cup canned pumpkin puree
– 1 teaspoon lemon juice
– ¾ cup all-purpose flour
– 1 teaspoon baking powder
– 2 teaspoons pumpkin pie spice
– ¼ teaspoon salt
– 1 cup powdered sugar
– 8 ounces cream cheese, softened
– ¾ cup Nutella
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 3 large eggs and 1 cup granulated sugar on high speed for 5 minutes until thick and pale.
3. Mix in ⅔ cup canned pumpkin puree and 1 teaspoon lemon juice until just combined.
4. In a separate bowl, whisk together ¾ cup all-purpose flour, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, and ¼ teaspoon salt.
5. Gently 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, smoothing the top.
7. Bake at 375°F for 13-15 minutes until the cake springs back when lightly touched.
8. While baking, lay a clean kitchen towel on a flat surface and dust it generously with 1 cup powdered sugar.
9. Immediately invert the hot cake onto the towel and carefully peel off the parchment paper.
10. Starting from a short end, tightly roll the cake up with the towel inside, then let it cool completely on a wire rack for 1 hour.
11. In a medium bowl, beat 8 ounces softened cream cheese until smooth, then gradually mix in ¾ cup Nutella until fully incorporated.
12. Unroll the cooled cake and spread the Nutella filling evenly over the surface, leaving a ½-inch border on all sides.
13. Re-roll the cake gently without the towel, using the towel to guide it for a tight spiral.
14. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to set before slicing.
Now, this Nutella pumpkin roll offers a soft, moist cake with a rich, creamy filling that balances pumpkin spice and chocolate hazelnut flavors. Serve chilled slices with a dusting of powdered sugar or a dollop of whipped cream for an extra touch. It’s perfect for holiday gatherings or as a make-ahead dessert that keeps well in the fridge.
Lemon Zest Pumpkin Roll
Fall brings cozy flavors, and this lemon zest pumpkin roll combines seasonal pumpkin with bright citrus. It’s a festive dessert that’s surprisingly simple to make, with a tender spiced cake rolled around a creamy filling. Perfect for holiday gatherings or a sweet autumn treat.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3 large eggs
– 1 cup granulated sugar
– ⅔ cup canned pumpkin puree
– 1 teaspoon lemon juice
– 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
– 1 cup powdered sugar
– 6 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
– 1 tablespoon lemon zest
Instructions
1. Preheat 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 3 large eggs and 1 cup granulated sugar on high speed for 5 minutes until thick and pale yellow.
3. Mix in ⅔ cup canned pumpkin puree and 1 teaspoon lemon juice until fully combined.
4. In a separate bowl, whisk together ¾ cup all-purpose flour, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, and ¼ teaspoon salt.
5. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to keep the cake light.
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.
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 carefully peel off the parchment paper.
10. Starting from a short end, roll the cake and towel together tightly, then let it cool completely on a wire rack for about 1 hour to set the shape.
11. For the filling, beat 8 ounces softened cream cheese, 1 cup powdered sugar, 6 tablespoons softened unsalted butter, and 1 teaspoon vanilla extract until smooth.
12. Fold in 1 tablespoon lemon zest until evenly distributed.
13. Unroll the cooled cake gently and spread the filling evenly over the surface, leaving a ½-inch border on all sides.
14. Re-roll the cake without the towel, using the towel as a guide to keep it tight.
15. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to firm up before slicing.
16. Dust with additional powdered sugar before serving for a polished look.
Pumpkin roll offers a soft, moist texture with a tangy cream cheese filling that balances the warm spices. The lemon zest adds a refreshing zing that cuts through the richness, making each slice vibrant. Serve chilled with a drizzle of caramel or a sprinkle of toasted pecans for extra crunch.
Apple Cinnamon Pumpkin Roll
Savor the cozy flavors of fall in this elegant dessert. This apple cinnamon pumpkin roll combines tender spiced cake with a creamy filling for a stunning seasonal treat. It’s surprisingly simple to make at home.
Serving: 10 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 3/4 cup all-purpose flour
– 1 tsp baking powder
– 2 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup pumpkin puree
– 1 tsp vanilla extract
– 1 cup finely chopped apple (such as Granny Smith)
– 8 oz cream cheese, softened
– 1 cup powdered sugar
– 4 tbsp unsalted butter, softened
– 1/2 tsp vanilla extract
Instructions
1. Preheat your oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper, lightly greasing the paper.
2. In a medium bowl, whisk together 3/4 cup all-purpose flour, 1 tsp baking powder, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp salt until fully combined.
3. In a large bowl, beat 3 large eggs on high speed with an electric mixer for 3 full minutes until thick and pale yellow.
4. Gradually beat in 1 cup granulated sugar until the mixture is light and fluffy.
5. Beat in 2/3 cup pumpkin puree and 1 tsp vanilla extract just until incorporated.
6. Gently fold the dry flour mixture into the wet ingredients using a spatula until no streaks of flour remain.
7. Fold in 1 cup finely chopped apple until evenly distributed throughout the batter.
8. Tip: Spread the batter evenly into the prepared pan using an offset spatula to ensure a uniform thickness for easy rolling.
9. Bake at 375°F for 13-15 minutes, or until the cake springs back when lightly touched in the center.
10. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
11. Immediately upon removing the cake from the oven, run a knife around the edges and invert it onto the sugared towel.
12. Carefully peel off the parchment paper from the back of the warm cake.
13. Starting from a short end, use the towel to tightly roll the cake into a log, rolling the towel inside it.
14. Tip: Roll while the cake is still warm and pliable to prevent cracking. Let the rolled cake cool completely on a wire rack for about 1 hour.
15. For the filling, beat 8 oz softened cream cheese, 1 cup powdered sugar, 4 tbsp softened unsalted butter, and 1/2 tsp vanilla extract in a medium bowl until smooth and creamy.
16. Unroll the cooled cake carefully and spread the cream cheese filling evenly over the surface, leaving a 1/2-inch border on all sides.
17. Tip: Re-roll the cake gently but firmly without the towel, using the initial crease as a guide for a tight spiral.
18. Wrap the completed roll in plastic wrap and refrigerate for at least 2 hours to set before slicing.
Perfectly spiced and moist, this roll features a soft, tender crumb that contrasts beautifully with the rich, tangy filling. The apple pieces add a subtle texture and freshness. For a festive touch, dust with extra powdered sugar or drizzle with caramel sauce just before serving.
Vanilla Bean Pumpkin Roll
Roll out this seasonal favorite when you crave a festive dessert that’s surprisingly simple. Vanilla bean pumpkin roll pairs moist pumpkin cake with a creamy filling for a treat that’s both elegant and comforting. It’s a perfect make-ahead dessert for holiday gatherings or cozy fall weekends.
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 bean paste
– 1 cup powdered sugar, plus extra for dusting
– 8 ounces cream cheese, softened
– 6 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
Instructions
1. Preheat oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing the paper.
2. In a medium bowl, whisk together 3/4 cup all-purpose flour, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt until fully combined.
3. In a large bowl, beat 3 large eggs and 1 cup granulated sugar with an electric mixer on high speed for 3 minutes until thick and pale yellow.
4. Gently fold in 2/3 cup pumpkin puree and 1 teaspoon vanilla bean paste until just incorporated.
5. Gradually fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain, being careful not to overmix.
6. Spread the batter evenly into the prepared pan with an offset spatula, ensuring it reaches all 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 generously with powdered sugar.
9. Immediately invert the hot cake onto the sugared towel and carefully peel off the parchment paper.
10. Starting from a short end, tightly roll the cake up with the towel inside, then let it cool completely on a wire rack for about 1 hour.
11. For the filling, beat 8 ounces softened cream cheese and 6 tablespoons softened unsalted butter in a bowl until smooth and creamy.
12. Gradually beat in 1 cup powdered sugar and 1 teaspoon vanilla extract until fluffy and well combined.
13. Unroll the cooled cake slowly to avoid cracking, then spread the filling evenly over the surface, leaving a 1/2-inch border on all sides.
14. Re-roll the cake gently without the towel, wrapping it tightly in plastic wrap.
15. Chill in the refrigerator for at least 2 hours to set before slicing.
16. Dust with additional powdered sugar just before serving. Delight in the soft, spiced cake swirled with rich vanilla cream cheese filling. Serve chilled slices with a drizzle of caramel or a scoop of vanilla ice cream for an extra indulgent twist.
Espresso Infused Pumpkin Roll
Rich espresso and warm pumpkin create a sophisticated autumn dessert. This roll combines moist cake with creamy filling for an elegant treat. It’s surprisingly simple to make at home.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3/4 cup all-purpose flour
– 1 tsp baking powder
– 2 tsp pumpkin pie spice
– 1/4 tsp salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup pumpkin puree
– 1 tbsp instant espresso powder
– 1 tsp vanilla extract
– 1 cup powdered sugar
– 8 oz cream cheese, softened
– 1/4 cup unsalted butter, softened
Instructions
1. Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
2. Whisk together 3/4 cup all-purpose flour, 1 tsp baking powder, 2 tsp pumpkin pie spice, and 1/4 tsp salt in a medium bowl.
3. Beat 3 large eggs and 1 cup granulated sugar in a large bowl on high speed for 5 minutes until thick and pale.
4. Fold in 2/3 cup pumpkin puree, 1 tbsp instant espresso powder, and 1 tsp vanilla extract until just combined.
5. Gently fold the dry ingredients into the wet mixture until no flour streaks remain. Tip: Do not overmix to keep the cake light.
6. Spread batter evenly into the prepared pan. Bake for 13-15 minutes until the cake springs back when lightly touched.
7. Immediately invert the warm cake onto a clean kitchen towel dusted with 1/4 cup of the powdered sugar. Carefully peel off the parchment paper.
8. Starting from a short end, roll the cake and towel together into a tight log. Cool completely on a wire rack for 1 hour. Tip: Rolling while warm prevents cracking.
9. Beat 8 oz softened cream cheese, 1/4 cup softened unsalted butter, and remaining 3/4 cup powdered sugar on medium speed for 3 minutes until smooth.
10. Unroll the cooled cake and spread the filling evenly, leaving a 1/2-inch border on all sides. Tip: Soften cream cheese to room temperature for a lump-free filling.
11. Re-roll the cake gently without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before serving.
Dense yet tender cake contrasts with the silky cream cheese filling. The espresso adds a subtle bitterness that balances the pumpkin’s sweetness. For a festive touch, dust with extra powdered sugar or serve with a dollop of whipped cream.
Conclusion
Ready to bake? With 33 delicious pumpkin roll variations, there’s a perfect recipe for every home cook. We hope you find a new favorite to try this season. Don’t forget to leave a comment telling us which one you loved, and please share this roundup on Pinterest to spread the baking joy!
