There’s something about pumpkin rolls that feels like a hug from the oven. The warm spice scent that fills your kitchen, the tender swirl of cake and frosting. My neighbor texted me last week asking for the recipe after her picky six-year-old ate three slices. Here’s why this recipe works: we use real pumpkin puree for moisture, not just flavor, and a precise baking time keeps the sponge flexible for rolling.

These aren’t fussy. They’re the kind of treat you can pull together on a lazy Sunday afternoon. The kind that makes the whole house smell like cinnamon and nutmeg and happy things. You’ll see.

Why You’ll Love These Pumpkin Rolls

The texture is everything. A soft, spiced sponge that rolls without cracking. It’s a small victory that feels huge.

this recipe

That cream cheese filling is tangy and sweet, cutting through the warm pumpkin spice perfectly. It’s not overly sweet—just right.

They’re make-ahead friendly. You can bake the cake, roll it up, and freeze it for weeks. Thaw, fill, and slice when the craving hits. Perfect for holiday prep or a last-minute dessert that looks impressive.

They bridge breakfast and dessert. A slice with coffee in the morning feels indulgent. A slice after dinner feels like a celebration. For another cozy pumpkin treat, try this Creamy Chicken Pumpkin Soup on a chilly night.

Ingredients for Pumpkin Rolls

Gather these simple ingredients. The magic is in how you combine them.

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pure pumpkin puree (not pumpkin pie filling)
• 1 teaspoon pure vanilla extract
• Powdered sugar, for dusting

For the Cream Cheese Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• Pinch of salt

A quick note on the pumpkin: Use 100% pure pumpkin puree. The pie filling has added sugar and spices—it will throw off the balance of our recipe. For more baking inspiration, sites like Lilly’s Bites have great tips on working with seasonal ingredients.

How to Make Perfect Pumpkin Rolls

Follow these steps. The key is confidence—and a clean kitchen towel.

1. Prep your pan. Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper. Lightly grease the paper and the sides of the pan. This is your insurance policy.
2. Whisk the dry ingredients for your pumpkin rolls. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set it aside. This ensures every bite is evenly spiced.
3. Beat the eggs and sugar. In a large bowl, beat the eggs and granulated sugar on high speed for 3-4 minutes. You want it thick, pale, and ribbon-like. When you lift the beaters, the mixture should fall back on itself in a slow ribbon that holds its shape for a second. This incorporates air for a light sponge.
4. Fold in the pumpkin. Gently stir in the pumpkin puree and vanilla extract until just combined. Then, using a spatula, gently fold in the dry ingredients. Mix only until no white streaks remain. Overmixing deflates all that air you just worked for.
5. Spread the batter for your pumpkin rolls into the prepared pan. Use an offset spatula to get it into an even, thin layer all the way to the corners. Tap the pan gently on the counter to release any big air bubbles.
6. Bake. Bake for 12-14 minutes. The cake is done when the top springs back lightly when touched and the edges just begin to pull away from the pan. It should smell incredible—like toasted spice and pumpkin.
7. The roll. While the cake bakes, lay a clean, thin kitchen towel on the counter. Dust it generously with powdered sugar. As soon as the cake comes out of the oven, carefully invert it onto the sugared towel. Peel off the parchment paper. Starting from a short end, use the towel to gently roll the cake up, jelly-roll style. Let it cool completely, seam-side down, on a wire rack. This sets the “memory” of the roll.
8. Make the filling. Beat the softened cream cheese and butter together until completely smooth and fluffy. Beat in the sifted powdered sugar, vanilla, and salt until creamy and lump-free.
9. Fill and finish. Once the cake roll is completely cool, carefully unroll it. It will lay flat. Spread the cream cheese filling evenly over the entire surface, leaving a small border at one short end. Gently re-roll the cake, using the towel to help guide it. Don’t pull, just nudge. Transfer to a serving platter, seam-side down.
10. Chill and serve. Wrap the roll in plastic wrap and refrigerate for at least one hour. This firms up the filling and makes slicing clean. Dust with more powdered sugar just before slicing with a sharp serrated knife.

Tips & Variations for Your Pumpkin Rolls

Storage is simple. Keep the pumpkin rolls wrapped tightly in the refrigerator for up to 5 days. The flavor actually gets better after a day. You can also freeze the unfilled, rolled-up cake for up to 2 months. Thaw in the fridge overnight, then unroll, fill, and slice.

For clean slices, wipe your knife clean with a damp cloth between each cut. It makes a world of difference in presentation.

Change up the filling. Swap the cream cheese for a cinnamon-brown butter frosting. Or add a handful of toasted pecans or mini chocolate chips to the filling before rolling.

If your cake cracks a little, don’t panic. It happens to everyone. The filling will hide most sins, and a heavy dusting of powdered sugar covers the rest. It will still taste incredible.

Make these pumpkin rolls on a Tuesday. Watch them disappear. I’d love to hear how yours turn out—tag me on social or leave a comment over on the blog. Now, go preheat that oven.

Soft Pumpkin Rolls with Cream Cheese Filling

---

• Total Time: 120 minutes
• Yield: 10 servings 1x

Print Recipe

Pin Recipe

Description

These soft, spiced pumpkin rolls are filled with sweet cream cheese frosting. Perfect for fall mornings or a cozy dessert. The recipe is surprisingly simple.

---

Ingredients

Scale 1x2x3x

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin puree
1 teaspoon pure vanilla extract
Powdered sugar, for dusting
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Pinch of salt

---

Instructions

Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
Whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl.
In a large bowl, beat eggs and granulated sugar on high speed until thick, pale, and ribbon-like, about 3-4 minutes.
Gently stir in pumpkin puree and vanilla extract.
Fold the dry ingredients into the wet ingredients using a spatula until just combined.
Spread batter evenly into the prepared pan. Tap pan gently on counter to release air bubbles.
Bake for 12-14 minutes, until top springs back and edges pull away.
Immediately invert hot cake onto a kitchen towel dusted with powdered sugar. Peel off parchment.
Starting from a short end, use the towel to roll the cake up. Cool completely on a wire rack, seam-side down.
Beat softened cream cheese and butter until smooth and fluffy.
Beat in sifted powdered sugar, vanilla, and salt until creamy.
Carefully unroll cooled cake. Spread filling evenly, leaving a small border.
Gently re-roll cake without the towel. Place seam-side down on a platter.
Wrap in plastic and refrigerate for at least 1 hour before slicing. Dust with powdered sugar to serve.

• Prep Time: 25 minutes
• Cook Time: 14 minutes
• Cuisine: American

Nutrition

• Serving Size: 1 portion
• Calories: 320