Perfect Pumpkin Cake Roll (Easy Fall Recipe for Beginners!) (2024)

This Pumpkin Cake Roll recipe features a delicious pumpkin-flavored sponge cake that's baked to perfection, then rolled with a creamy, tasty cream cheese filling for the perfect balance of flavors!

It truly is the ideal dessert for fall and my family absolutely loves it! It's a total crowd-pleaser for kids and adults alike, plus the classy look makes it perfect even for special occasions!

The slight sourness in the cream cheese filling is an ideal match for the pumpkin flavor in the sponge cake, giving you a truly unforgettable fall dessert.

I'm sure you're going to keep coming back to this recipe, so I suggest you bookmark it right away! It's super easy to make, and the step-by-step instructions will help you throughout! That's why it's a great recipe for beginners to try as well!

Want to learn how to make this delicious Pumpkin Cake Roll? Then keep on reading!

What is a Pumpkin Cake Roll?

A pumpkin cake roll is simply a delicious roll cake made of a pumpkin sponge cake with a tasty cream cheese filling that perfectly balances out all the flavors.

Other names for cake rolls include Swiss rolls and jelly rolls, so if you hear either of those terms being used it's all still the same thing!

The spiral-rolled appearance of this delicious dessert gives it a classic look that's perfect for any occasion, even big holidays! Since this recipe features a delicious pumpkin flavor, it's ideal for fall!

I've shared many different roll cake recipes, including my famous Chocolate Roulade recipe!

What Makes This Pumpkin Cake Roll Recipe Special?

I think I've got plenty of pumpkin recipes posted for you. I could go on and on posting them, but I'll save some for the next fall season.

This treat, however, I felt should make the list for this season. This pumpkin roll cake is seriously good! It's soft and moist and the slight sourness in the cream cheese frosting perfectly balances the sweet honey and pumpkin sponge cake this recipe features.

And that's the main thing that makes this recipe so special: an absolute balance in flavor so that everything goes well together! The cream cheese filling is not overpowering; in fact, it enhances the pumpkin flavor while simultaneously balancing it out too!

My family absolutely adores this cake roll. When the pumpkins have not yet fully ripened in the garden, kids already ask me to make this cake roll recipe.

It's also perfect for this time of the year because this cake roll is loaded with all the flavors of the fall season to enjoy with a cup of coffee on cold fall mornings. So, give it a try, you won't regret it!

What You Need to Make Pumpkin Cake Roll at Home

Making this delicious pumpkin cake roll at home is easier than you think! Plus, you only need some simple, pantry-staple ingredients to make this delightful dessert at home. Let's take a look at what these ingredients are:

For the Pumpkin Sponge Cake:

All-purpose flour: All we need is basic all-purpose flour for this recipe. It adds structure to the cake and allows it to come together beautifully when baked.

Pumpkin puree: For that delicious pumpkin flavor, we'll be adding some pumpkin puree to our batter! I've used a homemade version for the best results!

Eggs: You'll also need some large eggs for this delicious recipe! Since cake rolls are basically sponge cakes, eggs are structure builders and help keep the shape of the cake. They’re the key ingredient that helps us give the cake rolls their distinctive shape without them crumbling down.

Honey: This is my secret ingredient that makes all the difference! It will add a beautiful, subtle flavor that goes perfectly with the pumpkin puree flavor in the sponge cake!

Sugar: We'll also need some sugar to sweeten the cake to the right level!

Vanilla extract: To bring out all the flavors, we'll also use one teaspoon vanilla extract in this recipe.

Baking powder: We'll be using two leavening agents in this recipe! The first one is baking powder to help out cake rise properly when it bakes.

Baking soda: You'll also need some baking soda to make sure that it helps leaven just right and boosts the baking powder too.

Salt: To balance out all the flavors, we'll also be using some salt in our recipe! Trust me, it makes a huge difference!

Pumpkin pie spice: Can't have a pumpkin cake roll without some pumpkin pie spice, right? This adds a delicious, warm, comforting flavor and is absolutely perfect for fall!

Cinnamon: Adding some ground cinnamon to the pumpkin sponge cake brings out the fall flavors even more in the recipe and perfectly complements the rest of the ingredients!

For the Cream Filling:

Cream cheese: We'll be using some cream cheese that's at room temperature for this recipe! It makes the base our delicious cream filling and that is also why it's extra smooth and creamy!

Condensed milk: For the right level of sweetness, we'll be using some condensed milk in this recipe! It's going to make such a huge difference to the overall dessert!

Sour cream: This is my secret ingredient because the slight sourness perfectly balances out the pumpkin and honey flavor, giving you a delicious combination that you just won't be able to forget.Cool whip: We'll also be using some thawed cool whip in this recipe for some extra creaminess and to make it taste even better!

How to Make Pumpkin Cake Roll Step by Step

This pumpkin roll recipe is honestly incredibly easy to make! If you follow my step-by-step instructions, you'll have the tastiest Pumpkin Cake Roll you've ever had! So here's what you need to do:

How to Make Pumpkin Sponge Cake

Start by preheating the oven to 350 F. Next, sift the flour into a large bowl and add all the dry ingredients to it, namely cinnamon, pumpkin pie spice, salt, baking soda, and baking powder. Stir it with a hand whisker until well combined.

Now beat eggs and sugar on high for 5 minutes using a stand mixer or electric hand beater.

Reduce the mixing speed to low and add honey, vanilla, and pumpkin mixture to it. Mix it for a minute or until well combined.

Next, add half of the dry ingredients at a time. Mix it carefully and gently so that you don't deflate the air bubbles in the batter.

How to Bake Pumpkin Sponge Cake Roll

Time to bake our delicious pumpkin sponge cake so that we can roll it later!

To do this, pour all the batter into a 21 by 15-inch jelly roll pan that's been lined with waxed paper or parchment paper.

Spread it out evenly in your prepared pan before popping it into the oven. Bake it for 15 minutes at 350 degrees F in your preheated oven, or until the top of the cake springs back when touched.

Remove it from the oven when done and also remove the sponge cake from the pan. But leave the waxed paper underneath it to help us roll the cake.

Next, generously dust some powdered sugar onto your roll cake and then roll it into the perfect spiral. This will prevent the cake from cracking later when we add the cream cheese filling to it before rolling it into its final shape.

Allow the rolled cake to completely cool down on your kitchen counter or a wire rack. Alternatively, you can cover it with plastic wrap and pop it into the refrigerator for 30 minutes to 1 hour before adding the filling to it.

How to Make Cream Cheese Filling

While the cake sponge is cooling down, we can work on the cream filling!

Add cream cheese and condensed milk into a mixer bowl and bit it on high for 2 minutes or until smooth in texture with no lumps.

Next, add sour cream, mix it for a minute, and then add cool whip and mix it for another minute scraping a mixer bowl down with a spatula if necessary. If you are not ready to spread the cream onto the cake roll, then keep the cream in the fridge until you're ready to use it.

How to Assemble Pumpkin Cake Roll

Time to put it all together! Unroll the cake roll carefully. Next, [pour all the cream onto the unrolled cake. Spread it out evenly, and then roll it tightly into a roll using parchment paper or a kitchen towel.

Refrigerate the cake roll for 6 to 8 hours or overnight for the best results! Dust some more powdered sugar on top of the roll before serving! Your delicious Pumpkin Cake Roll is ready to be served!

How to Roll the Cake Perfectly?

When making a roll cake, the most important step is to roll the cake just a few minutes after it comes out of the oven.

The most important step when making cake rolls is all about getting the right shape and rolling the cake while it is warm helps to prevent breaking and sets the cake into shape.

The cake is most elastic and flexible when it's warm, so rolling it when it's at its most flexible state lets you shape it however you want.

When rolling the cake, it's also important not to put too much cream in it. When spreading the cream on the roll, focus on the center and spread outwards toward the edges.

The more cream there is on the outer edge, the more likely it is that it will leak out as the cake is rolled into shape

How to Store Leftover Pumpkin Cake Roll

You can store your Pumpkin Roll Cake in the fridge for up to 5 days by covering it with plastic wrap or placing it in an airtight container to keep it from drying out.

You can also easily freeze it. Place the roll cake in a freezer bag or airtight container and freeze for up to 2 months.

When you want to serve it, bring it to room temperature so it properly defrosts before you enjoy a delicious piece of it. You may slice it and wrap the individual slices with plastic wrap before popping it in the freezer as well!

More Cake Roll Recipes You'll Love:

• The Easiest Strawberry Roll Cake Recipe (Perfect Every Time)
• Strawberry Vanilla Swiss Roll Recipe
• Honey Chocolate Roulade with Fresh Raspberry Cream
• Perfect Chocolate Roulade (Double Chocolate Brownie Flavor)

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This recipe was originally posted on October 23, 2015.