Ready to roll into autumn’s coziest baking adventure? Pumpkin rolls are the ultimate seasonal treat, blending warm spices, creamy fillings, and that irresistible swirl we all love. Whether you’re a seasoned baker or just craving some comfort, these 20 delicious recipes promise to inspire your next kitchen masterpiece. Let’s dive in and find your new favorite fall delight!
Classic Cream Cheese Pumpkin Roll
Make this iconic fall dessert that’s easier than it looks—a tender spiced pumpkin cake rolled around a luscious cream cheese filling. Master the roll with our step-by-step guide for a stunning, sliceable showstopper 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
– 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
– 1 cup powdered sugar, divided
– 8 ounces cream cheese, softened
– 6 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, beat the 3 eggs on high speed for 5 minutes until thick and pale yellow.
3. Gradually add the 1 cup granulated sugar while beating, then mix in the ⅔ cup pumpkin puree and 1 teaspoon lemon juice.
4. In a separate bowl, whisk together the ¾ cup flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, and ½ teaspoon salt.
5. Gently 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 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 ½ 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, roll the cake and towel together into a tight log. Let it cool completely on a wire rack for about 1 hour.
11. For the filling, beat the 8 ounces softened cream cheese, 6 tablespoons softened butter, 1 teaspoon vanilla, and remaining ½ cup powdered sugar until smooth and fluffy.
12. Unroll the cooled cake and spread the filling evenly over the surface, leaving a ½-inch border on all sides.
13. Re-roll the cake gently but firmly without the towel, using the towel as a guide to prevent cracking.
14. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to set.
15. Slice with a sharp knife, wiping it clean between cuts for neat servings.
What you get is a moist, spiced pumpkin cake that’s perfectly balanced by the tangy, creamy filling—it’s like autumn in every bite. Serve slices chilled with a dusting of powdered sugar or a drizzle of caramel for an extra-decadent touch.
Chocolate Swirl Pumpkin Roll
Ditch the boring pumpkin pie—this Chocolate Swirl Pumpkin Roll is your new holiday showstopper. Dreamy pumpkin sponge meets rich chocolate swirls in a stunning spiral that’s surprisingly simple to master. Get ready to impress every guest at your table.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3/4 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon pumpkin pie spice
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup pumpkin puree
– 1 teaspoon vanilla extract
– 1/4 cup powdered sugar
– 1/4 cup unsweetened cocoa powder
– 8 ounces cream cheese, softened
– 1 cup powdered sugar
– 6 tablespoons unsalted butter, softened
– 1 teaspoon 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 medium bowl, whisk together 3/4 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon pumpkin pie spice until fully combined.
3. In a large bowl, beat 3 large eggs on high speed for 5 minutes until thick and pale yellow.
4. Gradually add 1 cup granulated sugar to the eggs while beating, continuing for 2 more minutes until fluffy.
5. Beat in 2/3 cup pumpkin puree and 1 teaspoon vanilla extract until just incorporated.
6. Gently fold the dry flour mixture into the wet ingredients with a spatula until no streaks remain, being careful not to overmix.
7. Pour half of the batter into a separate bowl and sift 1/4 cup unsweetened cocoa powder into it, folding until fully combined to create the chocolate swirl.
8. Alternately spoon dollops of the plain pumpkin batter and chocolate batter onto the prepared pan.
9. Use a knife or skewer to gently swirl the batters together in a zigzag pattern for a marbled effect.
10. Bake at 375°F for 13–15 minutes, until the cake springs back when lightly touched in the center.
11. Immediately dust a clean kitchen towel with 1/4 cup powdered sugar and invert the hot cake onto it.
12. Carefully peel off the parchment paper and, starting from a short end, tightly roll the cake up with the towel inside.
13. Let the rolled cake cool completely on a wire rack for about 1 hour to set its shape.
14. While cooling, beat 8 ounces softened cream cheese, 1 cup powdered sugar, 6 tablespoons softened unsalted butter, and 1 teaspoon vanilla extract in a bowl until smooth and creamy.
15. Unroll the cooled cake, spread the cream cheese filling evenly over the surface, leaving a 1/2-inch border on all sides.
16. Re-roll the cake gently but firmly without the towel, wrapping it in plastic wrap.
17. Chill the roll in the refrigerator for at least 2 hours to firm up before slicing.
18. Dust with additional powdered sugar, slice into 1-inch pieces, and serve.
This roll boasts a moist, tender crumb with a subtle pumpkin warmth that perfectly balances the deep chocolate swirls. The creamy filling adds a tangy richness, making each slice a textural dream. Try serving it slightly chilled with a drizzle of caramel or alongside a hot coffee for the ultimate festive treat.
Pumpkin Spice Latte Roll
Let’s bake a viral-worthy fall treat that’s basically autumn in a roll. This Pumpkin Spice Latte Roll swirls cozy pumpkin spice cake with creamy coffee filling for a dessert that’s pure seasonal bliss.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3/4 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 2 tsp pumpkin pie spice
– 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 heavy cream
– 1/4 cup granulated sugar
– 1 tbsp instant coffee granules
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. Whisk together 3/4 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 2 tsp pumpkin pie spice in a medium bowl.
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.
4. Fold in 2/3 cup pumpkin puree and 1 tsp vanilla extract until just combined.
5. Gently fold the dry ingredients into the wet ingredients until no streaks of flour remain. Tip: Avoid overmixing to keep the cake light.
6. Spread the batter evenly into the prepared pan using an offset spatula.
7. Bake at 375°F for 12-14 minutes until the cake springs back when lightly touched.
8. While baking, lay a clean kitchen towel on a flat surface and dust it evenly with 1/4 cup powdered sugar.
9. Immediately invert the hot cake onto the sugared towel. Carefully peel off the parchment paper.
10. Starting from a short end, tightly roll the cake up with the towel inside. Let it cool completely on a wire rack for about 1 hour. Tip: Rolling while warm prevents cracking.
11. For the filling, beat 8 oz softened cream cheese in a bowl until smooth.
12. In another bowl, whip 1 cup heavy cream, 1/4 cup granulated sugar, 1 tbsp instant coffee granules, and 1 tsp vanilla extract to stiff peaks.
13. Fold the whipped coffee cream into the cream cheese until fully blended. Tip: Ensure both are at room temperature for a silky filling.
14. Unroll the cooled cake and spread the filling evenly, leaving a 1/2-inch border.
15. Re-roll the cake gently without the towel, using the towel to guide it if needed.
16. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to set.
17. Slice with a sharp knife, wiping it clean between cuts for neat servings.
Unbelievably soft and spiced, this roll boasts a moist pumpkin cake that hugs a rich, coffee-kissed cream. Serve it chilled with a dusting of extra pumpkin pie spice or a drizzle of caramel for an extra festive touch—it’s the perfect centerpiece for any fall gathering.
Maple Glazed Pumpkin Roll
Outrageously moist, this autumnal dessert is a showstopper. Our Maple Glazed Pumpkin Roll combines spiced pumpkin cake with a rich cream cheese filling, all wrapped in a sweet maple glaze. It’s easier than you think—let’s roll.
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 canned pumpkin puree
– 1 teaspoon vanilla extract
– 8 ounces cream cheese, softened
– 1 cup powdered sugar
– 1/2 cup unsalted butter, softened
– 1/4 cup pure maple syrup
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 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 on high speed for 5 minutes until thick and pale yellow.
4. Gradually add 1 cup granulated sugar to the eggs, beating for 2 more minutes until fluffy.
5. Fold in 2/3 cup canned pumpkin puree and 1 teaspoon vanilla extract with a spatula until just incorporated.
6. Gently fold the dry ingredients into the wet mixture in two additions, mixing until no flour streaks remain.
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. Immediately invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
10. Starting from a short end, tightly roll the cake up with the towel inside. Let it cool completely on a wire rack for 1 hour.
11. While the cake cools, make the filling: In a medium bowl, beat 8 ounces softened cream cheese, 1 cup powdered sugar, and 1/2 cup softened unsalted butter on medium speed for 3 minutes until smooth.
12. Unroll the cooled cake and spread the filling evenly over the surface, leaving a 1/2-inch border on all sides.
13. Re-roll the cake tightly without the towel, wrapping it in plastic wrap. Chill in the refrigerator for at least 2 hours to set.
14. For the glaze, whisk 1/4 cup pure maple syrup into the remaining filling until smooth. Drizzle over the chilled roll before serving.
15. Slice with a sharp knife, wiping it clean between cuts for neat portions.
Moist and tender, this roll boasts a warm pumpkin spice flavor balanced by the tangy cream cheese. The maple glaze adds a glossy, sweet finish that pairs perfectly with a cup of coffee. Serve it chilled for a firm slice or at room temperature for a softer, more indulgent bite.
Pumpkin Roll with Cinnamon Whipped Cream
Whip up this showstopping fall dessert that’s easier than it looks. Imagine a spiced pumpkin sponge rolled around a cloud of cinnamon whipped cream—it’s the ultimate holiday centerpiece that’s guaranteed to impress. Get ready to roll!
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
– Powdered sugar for dusting
– 1 cup heavy whipping cream
– ¼ cup powdered sugar
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 375°F (190°C).
2. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
3. In a large bowl, beat 3 large eggs on high speed with an electric mixer for 5 minutes until thick and pale yellow.
4. Gradually beat in 1 cup granulated sugar until the mixture is fluffy.
5. Beat in ⅔ cup canned pumpkin puree and 1 teaspoon lemon juice until just combined.
6. 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.
7. Gently fold the dry ingredients into the wet ingredients until no flour streaks remain, being careful not to overmix.
8. Tip: Spread the batter evenly into the prepared pan using an offset spatula for a uniform thickness.
9. Bake at 375°F for 13-15 minutes, or until the top springs back when lightly touched.
10. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
11. Immediately invert the hot cake onto the sugared towel and carefully peel off the parchment paper.
12. Starting from a short end, use the towel to tightly roll the warm cake into a log, rolling the towel inside it.
13. Let the rolled cake cool completely on a wire rack for about 1 hour, seam-side down.
14. For the filling, chill a mixing bowl and beaters in the freezer for 10 minutes.
15. In the chilled bowl, beat 1 cup heavy whipping cream, ¼ cup powdered sugar, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon on medium-high speed until stiff peaks form, about 3-4 minutes.
16. Tip: Stop beating as soon as peaks hold their shape to avoid over-whipping into butter.
17. Unroll the cooled cake and spread the cinnamon whipped cream evenly over the surface, leaving a ½-inch border on all sides.
18. Tip: Re-roll the cake gently but firmly, using the towel to guide it without the filling squeezing out.
19. Wrap the finished roll tightly in plastic wrap and refrigerate for at least 2 hours to set.
20. Before serving, dust the top with additional powdered sugar.
Unbelievably moist and spiced, this pumpkin roll delivers a perfect balance of fluffy cake and creamy filling. The cinnamon-kissed whipped cream adds a cool, aromatic contrast that melts in your mouth. Slice it thick for a stunning dessert plate, or serve thin pieces with a drizzle of caramel sauce for an extra-decadent twist.
Pecan Praline Pumpkin Roll
A showstopper dessert that blends fall spices with buttery crunch. Roll up a fluffy pumpkin sponge, slather it with creamy filling, and crown it with sticky-sweet pecan praline. Your holiday table just leveled up.
Serving: 10 | Pre Time: 25 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 soda
– 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
– 1 cup chopped pecans
– ½ cup packed light brown sugar
– 2 tablespoons heavy cream
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 with a mixer on high speed for 5 minutes until thick and pale.
3. Fold in ⅔ cup canned pumpkin puree until just combined.
4. In a separate bowl, whisk together ¾ cup all-purpose flour, 1 teaspoon baking soda, 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.
7. Bake for 13–15 minutes until the cake springs back when lightly touched.
8. Immediately invert the warm cake onto a clean kitchen towel dusted with ¼ cup of the powdered sugar and carefully peel off the parchment.
9. Starting from a short end, tightly roll the cake up with the towel inside and let it cool completely on a wire rack for 1 hour—this prevents cracking.
10. For the filling, beat 8 ounces softened cream cheese, 4 tablespoons softened butter, the remaining ¾ cup powdered sugar, and 1 teaspoon vanilla extract in a bowl until smooth and fluffy.
11. Unroll the cooled cake, spread the filling evenly over it, leaving a ½-inch border, and re-roll it without the towel.
12. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to set.
13. For the praline, combine 1 cup chopped pecans, ½ cup packed light brown sugar, and 2 tablespoons heavy cream in a small saucepan over medium heat.
14. Cook, stirring constantly, for 3–5 minutes until the sugar dissolves and the mixture bubbles and thickens.
15. Immediately drizzle the hot praline over the chilled roll, using a spatula to spread it evenly before it hardens.
16. Slice and serve. Chill any leftovers in an airtight container for up to 3 days.
Cut into slices to reveal a stunning spiral of spiced cake and creamy filling. The praline adds a caramelized crunch that contrasts beautifully with the soft interior. Serve it chilled with a dollop of whipped cream or crumble extra praline on top for extra texture.
Gingerbread Pumpkin Roll
Fusing holiday classics, this gingerbread pumpkin roll delivers cozy spice and creamy sweetness in every slice—no fancy skills required. Roll it up tight for a stunning swirl that’ll steal the spotlight at any gathering. Ready in under an hour, it’s the festive dessert you’ll make on repeat.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3 large eggs
– 1 cup granulated sugar
– ⅔ cup canned pumpkin puree
– 1 tsp lemon juice
– ¾ cup all-purpose flour
– 1 tsp baking powder
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp salt
– 1 cup powdered sugar
– 8 oz cream cheese, softened
– 4 tbsp unsalted butter, softened
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing it.
2. In a large bowl, beat 3 large eggs on high speed for 5 minutes until pale and fluffy.
3. Gradually add 1 cup granulated sugar while mixing, then blend in ⅔ cup canned pumpkin puree and 1 tsp lemon juice until smooth.
4. In a separate bowl, whisk together ¾ cup all-purpose flour, 1 tsp baking powder, 2 tsp ground ginger, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp salt.
5. Gently fold the dry ingredients into the wet mixture until just combined, avoiding overmixing to keep the cake tender.
6. Spread the batter evenly into the prepared pan using a spatula, ensuring it reaches all corners for uniform baking.
7. Bake at 375°F 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 ¼ cup of the powdered sugar, carefully peeling off the parchment paper.
9. Starting from a short end, tightly roll the cake up with the towel inside to set the shape; let it cool completely on a wire rack for 30 minutes.
10. While cooling, beat 8 oz softened cream cheese, 4 tbsp softened unsalted butter, 1 tsp vanilla extract, and the remaining ¾ cup powdered sugar until creamy and lump-free.
11. Unroll the cooled cake gently, spread the cream cheese filling evenly over the surface, leaving a ½-inch border to prevent spillage.
12. Re-roll the cake without the towel, using the towel to guide it for a tight spiral, then wrap in plastic and chill for 1 hour to firm up.
13. Slice with a sharp knife dipped in hot water for clean edges, and dust with extra powdered sugar if desired.
Rich with warm gingerbread spices and velvety pumpkin, each slice offers a moist, tender cake wrapped around a tangy cream cheese core. Serve it chilled for a firm texture that softens as it warms, or drizzle with caramel for an extra festive touch—perfect with coffee or as a holiday centerpiece.
Pumpkin Roll with Salted Caramel Drizzle
Make your holiday table unforgettable with this showstopping dessert. Master the art of a perfectly spiced pumpkin sponge rolled around a cloud of cream cheese filling, all finished with a decadent salted caramel drizzle that’s pure magic.
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
– 1/4 cup powdered sugar (for dusting)
– 8 ounces cream cheese, softened
– 1 cup powdered sugar
– 6 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
– 1/2 cup granulated sugar
– 3 tablespoons unsalted butter
– 1/4 cup heavy cream
– 1/2 teaspoon sea salt flakes
Instructions
1. Preheat your oven to 375°F (190°C) 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 flour mixture over the wet ingredients and fold gently until no white streaks remain, being careful not to deflate the batter.
6. Pour the batter onto the prepared pan and spread it into an even layer using an offset spatula.
7. Bake for 13-15 minutes, or until the center springs back lightly when touched.
8. While the cake bakes, lay a clean kitchen towel on the counter 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, use the towel to tightly roll the warm cake into a log. Let it cool completely rolled up for at least 1 hour; this prevents cracking when filled.
11. For the filling, beat 8 ounces softened cream cheese, 1 cup powdered sugar, 6 tablespoons softened unsalted butter, and 1 teaspoon vanilla extract in a bowl until completely smooth and fluffy.
12. Unroll the cooled cake 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, wrap it in plastic wrap, and refrigerate for at least 2 hours to set.
14. For the caramel, heat 1/2 cup granulated sugar in a heavy saucepan over medium heat for 5-7 minutes, swirling the pan occasionally until it melts into a deep amber liquid.
15. Remove from heat and immediately whisk in 3 tablespoons unsalted butter until melted, then slowly stream in 1/4 cup heavy cream while whisking constantly—it will bubble vigorously.
16. Stir in 1/2 teaspoon sea salt flakes and let the caramel cool and thicken for 15 minutes before using.
17. Unwrap the chilled roll, transfer it to a serving platter, and drizzle the salted caramel generously over the top.
18. Slice with a sharp serrated knife, wiping the blade clean between cuts for neat slices.
19. Optionally, garnish with extra sea salt flakes or chopped pecans before serving.
Outrageously moist and spiced, the tender pumpkin cake contrasts beautifully with the tangy, creamy filling. Each slice offers a perfect balance of sweet and salty from that luscious caramel drizzle. Serve it chilled for a firm slice or let it sit out briefly for a softer, more indulgent bite.
Double Chocolate Pumpkin Roll
Ready to level up your holiday dessert game? This Double Chocolate Pumpkin Roll is a showstopper that’s easier than it looks. Roll up rich chocolate cake with a creamy pumpkin filling for a stunning, festive treat.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3/4 cup all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 3 large eggs
– 1 cup granulated sugar
– 2/3 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– 1/4 cup powdered sugar (for dusting)
– 8 ounces cream cheese, softened
– 1 cup powdered sugar
– 6 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper.
2. In a medium bowl, whisk together 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 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 minutes until thick and pale yellow.
4. Gently fold in 2/3 cup canned pumpkin puree and 1 teaspoon vanilla extract into the egg mixture 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. Tip: Spread the batter evenly in the prepared pan using an offset spatula to ensure uniform thickness for easy rolling.
7. Bake at 375°F for 12–15 minutes until the cake springs back when lightly touched.
8. Immediately dust a clean kitchen towel with 1/4 cup powdered sugar and invert the hot cake onto it.
9. Carefully peel off the parchment paper and roll the cake up with the towel from the short end, then let it cool completely on a wire rack for 1 hour.
10. In a medium bowl, beat 8 ounces softened cream cheese, 1 cup powdered sugar, 6 tablespoons softened unsalted butter, and 1 teaspoon vanilla extract on medium speed for 3 minutes until smooth and fluffy.
11. Tip: Ensure all filling ingredients are at room temperature to prevent lumps and achieve a silky texture.
12. Unroll the cooled cake 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.
15. Tip: Chill the roll seam-side down to help it hold its shape and prevent unrolling.
16. Slice with a sharp knife, wiping it clean between cuts for neat servings.
Smooth, velvety filling contrasts with the tender chocolate sponge, creating a melt-in-your-mouth experience. Serve chilled slices with a dusting of cocoa powder or a drizzle of caramel for an extra decadent touch—perfect for impressing guests or enjoying as a cozy winter treat.
Pumpkin Roll with Cream Cheese Frosting
Nail this festive dessert that’s easier than it looks. Roll out a spiced pumpkin cake, slather with tangy cream cheese frosting, and slice into stunning spirals. Perfect for holiday gatherings or a cozy treat.
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 extract
– 1 cup powdered sugar
– 8 ounces cream cheese, softened
– 6 tablespoons unsalted butter, softened
Instructions
1. Preheat your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper, lightly greasing it.
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 minutes until thick and pale yellow.
4. Gently fold in 2/3 cup pumpkin puree and 1 teaspoon vanilla extract into the egg mixture until just incorporated.
5. Gradually fold the dry flour mixture into the wet ingredients using a spatula until no streaks remain, being careful not to overmix.
6. Spread the batter evenly into the prepared pan with a spatula, smoothing it to the edges.
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 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, 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 frosting, beat 8 ounces softened cream cheese and 6 tablespoons softened unsalted butter in a bowl until smooth and creamy.
12. Gradually beat in the remaining 1/2 cup powdered sugar until the frosting is fluffy and spreadable, about 2–3 minutes.
13. Unroll the cooled cake gently, spread the frosting evenly over the surface, leaving a 1/2-inch border on all sides.
14. Re-roll the cake tightly without the towel, using the towel to help guide it for a neat spiral.
15. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to set before slicing.
Fluffy and moist with a hint of warm spice, this pumpkin roll melts in your mouth. The cream cheese frosting adds a tangy contrast that balances the sweetness beautifully. Serve chilled slices with a dusting of powdered sugar or a drizzle of caramel for an extra festive touch.
Pumpkin Roll with Brown Butter Glaze
Zigzag through fall flavors with this showstopper. Roll up spiced pumpkin cake with a creamy filling, then drizzle with nutty brown butter glaze. It’s the dessert that’ll have everyone asking for seconds.
Serving: 10 | Pre Time: 25 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 soda
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– ¼ teaspoon salt
– Powdered sugar for dusting
– 8 ounces cream cheese, softened
– 1 cup powdered sugar
– 6 tablespoons unsalted butter
– 1 teaspoon vanilla extract
– ½ cup powdered sugar (for glaze)
– 2 tablespoons milk
Instructions
1. Preheat oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper.
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. Fold in ⅔ cup canned pumpkin puree until fully combined.
4. In a separate bowl, whisk together ¾ cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon salt.
5. Gently fold dry ingredients into wet mixture until just incorporated, being careful not to overmix.
6. Spread batter evenly into prepared pan using an offset spatula.
7. Bake for 13-15 minutes until cake springs back when lightly touched.
8. Immediately dust a clean kitchen towel generously with powdered sugar.
9. Invert warm cake onto towel and carefully peel off parchment paper.
10. Starting from a short end, roll cake and towel together into a tight log. Let cool completely on a wire rack for 1 hour.
11. For filling, beat 8 ounces softened cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth.
12. Unroll cooled cake and spread filling evenly, leaving a ½-inch border on all sides.
13. Re-roll cake gently without towel, wrapping in plastic wrap. Refrigerate for at least 2 hours to set.
14. For glaze, melt 6 tablespoons unsalted butter in a small saucepan over medium heat, swirling constantly for 5-7 minutes until golden brown and nutty-smelling.
15. Immediately remove from heat and whisk in ½ cup powdered sugar and 2 tablespoons milk until smooth.
16. Drizzle glaze over chilled roll and slice into 10 pieces.
Notably moist and spiced, this roll boasts a velvety cream cheese swirl that melts against the brown butter’s toasty depth. Serve slices with a scoop of vanilla ice cream for contrast, or garnish with candied pecans for crunch. It’s a make-ahead marvel that tastes even better the next day.
Pumpkin Roll with Toasted Coconut
Crack open the holiday baking season with this showstopper. Picture a spiced pumpkin sponge rolled around a cloud of cream cheese frosting, then coated in toasted coconut flakes. It’s the dessert that disappears before the party even starts.
Serving: 10 | Pre Time: 25 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 soda
– 2 teaspoons ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon salt
– 8 ounces cream cheese, softened
– 1 cup powdered sugar
– 6 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
– 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, lightly greasing the paper.
2. In a large bowl, beat the 3 large eggs and 1 cup granulated sugar with an electric mixer on high speed for 5 minutes until thick and pale yellow.
3. Gently fold in the ⅔ cup canned pumpkin puree until just combined.
4. In a separate bowl, whisk together the ¾ cup all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon salt.
5. Tip: Sift the dry ingredients to prevent lumps in the batter for a smoother texture.
6. Gradually fold the dry mixture into the wet ingredients until no streaks of flour remain, being careful not to overmix.
7. Spread the batter evenly into the prepared pan using a spatula.
8. Bake for 13-15 minutes until the cake springs back when lightly touched in the center.
9. While baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
10. Immediately invert the hot cake onto the towel and carefully peel off the parchment paper.
11. Tip: Roll the cake up in the towel from the short end while it’s still warm to set its shape and prevent cracking later.
12. Let the rolled cake cool completely on a wire rack for about 1 hour.
13. Meanwhile, toast the 1 cup sweetened shredded coconut in a dry skillet over medium heat for 3-5 minutes, stirring constantly until golden brown, then set aside to cool.
14. In a medium bowl, beat the 8 ounces softened cream cheese, 1 cup powdered sugar, 6 tablespoons softened unsalted butter, and 1 teaspoon vanilla extract until smooth and fluffy.
15. Tip: Ensure all frosting ingredients are at room temperature to avoid a lumpy consistency.
16. Unroll the cooled cake and spread the frosting evenly over the surface, leaving a ½-inch border on all sides.
17. Re-roll the cake tightly without the towel, using the towel as a guide for a neat spiral.
18. Press the toasted coconut onto the outside of the roll, covering it completely.
19. Wrap the roll in plastic wrap and refrigerate for at least 2 hours before slicing to set the frosting.
20. Slice with a sharp knife, wiping it clean between cuts for neat servings.
21. Ready to impress? The roll boasts a moist, spiced crumb that melts into the tangy cream cheese filling, all wrapped in a crunchy coconut shell. Serve it chilled with a drizzle of caramel or alongside a hot coffee for the ultimate festive treat.
Pumpkin Roll with Chai Spice
Grab your apron because this pumpkin roll with chai spice is about to become your new holiday obsession. It’s a cozy, spiced dessert that’s surprisingly simple to make—perfect for impressing guests or treating yourself. Get ready to roll!
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 cardamom
– ¼ teaspoon ground cloves
– ¼ teaspoon salt
– 1 cup powdered sugar
– 8 ounces cream cheese, softened
– 4 tablespoons unsalted butter, softened
– 1 teaspoon 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 with an electric mixer on high speed for 5 minutes until thick and pale yellow.
3. Fold in the pumpkin puree and lemon juice until just combined.
4. In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, cardamom, cloves, and 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 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 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 1 hour.
11. For the filling, beat the cream cheese, butter, powdered sugar, and vanilla extract in a bowl until smooth and creamy.
12. Unroll the cooled cake, spread the filling evenly over the surface, leaving a ½-inch border on all sides.
13. Re-roll the cake gently without the towel, wrapping it in plastic wrap to hold its shape.
14. Refrigerate the roll for at least 2 hours before slicing to set the filling.
15. Dust with additional powdered sugar just before serving.
Enjoy the soft, moist cake layered with that creamy, spiced filling—it’s like autumn in every bite. Serve it chilled with a hot cup of coffee for the ultimate cozy treat, or slice it thick for a stunning dessert centerpiece.
Pumpkin Roll with Candied Walnuts
Whip up this festive pumpkin roll with candied walnuts—it’s the ultimate holiday showstopper that’s easier than it looks. Roll out a spiced pumpkin sponge, fill it with creamy frosting, and top with crunchy candied walnuts for a dessert that’s pure autumnal bliss. Trust us, your guests will be begging for the recipe.
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 soda
– 2 teaspoons ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon salt
– 1 cup walnuts, chopped
– ½ cup powdered sugar
– 8 ounces cream cheese, softened
– ¼ cup unsalted butter, softened
– 1 teaspoon vanilla extract
– ½ cup granulated sugar (for candying)
– 2 tablespoons water
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 pale and fluffy.
3. Fold in ⅔ cup canned pumpkin puree until just combined.
4. In a separate bowl, whisk together ¾ cup all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon salt.
5. Gently fold the dry ingredients into the wet mixture until no streaks remain, being careful not to overmix to keep the sponge light.
6. Spread the batter evenly into the prepared pan using a spatula.
7. Bake for 12–15 minutes until the top springs back when lightly touched.
8. While baking, lay a clean kitchen towel on a flat surface and dust it generously with ½ cup powdered sugar.
9. Immediately invert the hot cake onto the towel, peel off the parchment paper, and roll it up tightly from the short end with the towel inside; let it cool completely for 1 hour to set the shape.
10. For the candied walnuts, combine ½ cup granulated sugar and 2 tablespoons water in a skillet over medium heat, stirring until the sugar dissolves and turns amber in color, about 5–7 minutes.
11. Stir in 1 cup chopped walnuts until evenly coated, then spread them on parchment paper to cool and harden for 10 minutes.
12. In a medium bowl, beat 8 ounces softened cream cheese, ¼ cup softened unsalted butter, and 1 teaspoon vanilla extract until smooth and creamy.
13. Unroll the cooled cake, spread the cream cheese filling evenly over it, and sprinkle half of the candied walnuts on top.
14. Re-roll the cake gently without the towel, using the towel as a guide to prevent cracks.
15. Transfer the roll to a serving platter, frost the outside with any remaining filling, and garnish with the rest of the candied walnuts.
16. Chill in the refrigerator for at least 30 minutes before slicing to firm up.
Get ready to slice into a moist, spiced pumpkin sponge wrapped around a tangy cream cheese filling, with the candied walnuts adding a sweet, crunchy contrast. Serve it chilled with a drizzle of caramel or a scoop of vanilla ice cream for an extra indulgent twist—it’s perfect for holiday gatherings or a cozy fall treat.
Pumpkin Roll with Orange Zest Glaze
You’ve seen pumpkin spice everything—now meet its elegant cousin. This pumpkin roll with orange zest glaze delivers cozy fall flavor in a stunning, sliceable package. It’s the showstopper dessert that looks fancy but comes together with simple pantry staples.
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
– ½ teaspoon ground nutmeg
– ½ teaspoon ground ginger
– ¼ teaspoon salt
– 1 cup powdered sugar
– 8 ounces cream cheese, softened
– 4 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
– 1 tablespoon orange zest
Instructions
1. Preheat your oven to 375°F and 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 add 1 cup granulated sugar while beating, then mix in ⅔ cup canned pumpkin puree and 1 teaspoon lemon juice until combined.
4. In a separate bowl, whisk together ¾ cup all-purpose flour, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, and ¼ teaspoon salt.
5. Tip: Sift the dry ingredients to prevent lumps in your batter for a smoother texture.
6. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
7. Spread the batter evenly into the prepared pan using a spatula.
8. Bake for 13-15 minutes until the cake springs back when lightly touched in the center.
9. While baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
10. Immediately invert the hot cake onto the sugared towel and carefully peel off the parchment paper.
11. Tip: Work quickly while the cake is warm—it rolls more easily without cracking.
12. Starting from a short end, roll the cake and towel together into a tight log.
13. Let the rolled cake cool completely on a wire rack for about 1 hour.
14. For the filling, beat 8 ounces softened cream cheese and 4 tablespoons softened unsalted butter in a bowl until smooth.
15. Gradually add 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon orange zest, beating until fluffy.
16. Tip: For the best texture, ensure all filling ingredients are at room temperature before mixing.
17. Unroll the cooled cake and spread the filling evenly over the surface, leaving a ½-inch border on all sides.
18. Re-roll the cake gently without the towel, wrapping it tightly in plastic wrap.
19. Refrigerate for at least 2 hours to set before slicing.
20. Use a sharp knife to slice the roll, wiping the blade clean between cuts for neat portions.
Unbelievably moist and spiced just right, this roll features a creamy filling that balances the pumpkin with bright orange zest. The texture is soft yet holds its shape beautifully when sliced. Serve chilled with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for extra indulgence.
Pumpkin Roll with Espresso Cream Filling
Nothing beats a festive dessert that looks impressive but secretly comes together fast. Need a showstopper for your holiday table? This pumpkin roll with espresso cream filling delivers cozy spice and rich coffee flavor in every slice—perfect for Christmas Eve or any winter 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 teaspoon baking soda
– 2 teaspoons ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon salt
– 1 cup powdered sugar
– 8 ounces cream cheese, softened
– 2 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
– 1 tablespoon instant espresso powder
– 1 tablespoon hot water
Instructions
1. Preheat your oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper, lightly greasing it.
2. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 3 minutes until pale and thick.
3. Fold in the pumpkin puree until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
5. Gently fold the dry ingredients into the wet mixture until just incorporated, being careful not to overmix.
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 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 towel and carefully peel off the parchment paper.
10. Starting from a short end, tightly roll the cake up with the towel inside to set its shape, then let it cool completely on a wire rack for 1 hour.
11. For the filling, beat the cream cheese, butter, and remaining powdered sugar in a bowl until smooth.
12. Dissolve the instant espresso powder in hot water, then mix it into the cream cheese mixture along with the vanilla extract until fluffy.
13. Unroll the cooled cake and spread the espresso cream filling evenly over the surface, leaving a ½-inch border.
14. Re-roll the cake gently without the towel, using the towel to guide it for a tight spiral.
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 just before serving.
Fluffy and moist, this pumpkin roll boasts a tender crumb that contrasts beautifully with the silky espresso cream. The filling adds a bold coffee kick that balances the warm spices—slice it thick for a decadent dessert or serve thin pieces with a dollop of whipped cream. For a festive twist, garnish with cinnamon sticks or drizzle with caramel sauce to elevate your holiday spread.
Pumpkin Roll with Vanilla Bean Frosting
Every holiday season needs a showstopper dessert that’s secretly simple. Embrace the cozy flavors of fall with this pumpkin roll—a spiced sponge cake rolled around a luscious vanilla bean frosting. It’s the perfect make-ahead treat that looks impressive and tastes even better.
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 extract
– 1/4 cup powdered sugar
– 8 ounces cream cheese, softened
– 1/4 cup unsalted butter, softened
– 1 cup powdered sugar
– 1 vanilla bean, seeds scraped
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
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 minutes, until thick and pale yellow.
4. Gently fold in 2/3 cup pumpkin puree and 1 teaspoon vanilla extract until just incorporated.
5. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
6. Pour the batter into the prepared pan, spreading it evenly with an offset spatula to the edges.
7. Bake at 375°F for 13–15 minutes, until the cake springs back when lightly touched.
8. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it evenly with 1/4 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 and towel together into a log. Let it cool completely on a wire rack for 1 hour.
11. For the frosting, beat 8 ounces softened cream cheese and 1/4 cup softened unsalted butter in a bowl until smooth.
12. Gradually add 1 cup powdered sugar, the seeds from 1 vanilla bean, and 1 teaspoon vanilla extract, beating until fluffy and well combined.
13. Unroll the cooled cake and spread the frosting 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 guide it without the filling squeezing out.
15. Wrap the roll in plastic wrap and refrigerate for at least 2 hours before slicing to set the shape.
Chill the roll thoroughly for clean slices that reveal the beautiful spiral. The cake stays moist and tender, with the vanilla bean frosting adding a rich, aromatic contrast to the warm pumpkin spice. Serve it dusted with extra powdered sugar or alongside a dollop of whipped cream for an extra festive touch.
Pumpkin Roll with Bourbon Buttercream
Ditch the basic pumpkin pie—this bourbon-kissed roll is your new holiday showstopper. Imagine a spiced sponge hugging a silky, boozy buttercream, all rolled into one elegant slice. It’s easier than it looks and guaranteed to steal the spotlight.
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 (for dusting)
– 8 ounces cream cheese, softened
– 1 cup unsalted butter, softened
– 3 cups powdered sugar
– 2 tablespoons bourbon
– 1 teaspoon 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 3 large eggs and 1 cup granulated sugar on high speed for 5 minutes until pale and thick.
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 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, tightly roll the cake up with the towel inside, then let it cool completely on a wire rack for 1 hour.
11. For the buttercream, beat 8 ounces softened cream cheese and 1 cup softened unsalted butter in a bowl until smooth and creamy.
12. Gradually add 3 cups powdered sugar, 2 tablespoons bourbon, and 1 teaspoon vanilla extract, beating on low speed until fully incorporated, then increase to high for 2 minutes until fluffy.
13. Unroll the cooled cake and spread the buttercream evenly over the surface, leaving a ½-inch border on all sides.
14. Re-roll the cake tightly without the towel, wrapping it in plastic wrap.
15. Chill in the refrigerator for at least 2 hours to set before slicing.
16. Slice into 1-inch pieces and serve chilled.
Melt-in-your-mouth buttercream meets a tender, spiced cake for a texture that’s impossibly light yet rich. The bourbon adds a warm, caramel-like depth that pairs perfectly with the pumpkin—try garnishing slices with a sprinkle of cinnamon or a drizzle of caramel sauce for extra flair.
Pumpkin Roll with Cranberry Compote
You need a holiday dessert that screams festive but doesn’t demand all day. This pumpkin roll is soft, spiced, and swirled with cream cheese, then topped with a tart cranberry compote that cuts the sweetness perfectly.
Serving: 8 | 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 canned pumpkin puree
– 1 teaspoon vanilla extract
– 1 cup powdered sugar, divided
– 8 ounces cream cheese, softened
– 4 tablespoons unsalted butter, softened
– 1 cup fresh cranberries
– 1/4 cup water
– 1/4 cup granulated sugar
– 1 tablespoon orange zest
Instructions
1. Preheat your oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
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 minutes, until thick and pale yellow.
4. Gently fold in 2/3 cup canned pumpkin puree and 1 teaspoon vanilla extract until just incorporated.
5. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix to keep the cake light.
6. Spread the batter evenly into the prepared pan with a 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 1/2 cup of the powdered sugar.
9. Immediately invert the hot cake onto the sugared towel, peel off the parchment paper, and starting from a short end, roll the cake up tightly with the towel inside. Let it cool completely on a wire rack for about 1 hour.
10. For the filling, beat 8 ounces softened cream cheese, 4 tablespoons softened unsalted butter, and the remaining 1/2 cup powdered sugar in a bowl until smooth and creamy.
11. Unroll the cooled cake, spread the cream cheese filling evenly over the surface, leaving a 1/2-inch border, then re-roll it without the towel. Chill in the refrigerator for at least 30 minutes to set.
12. For the compote, combine 1 cup fresh cranberries, 1/4 cup water, 1/4 cup granulated sugar, and 1 tablespoon orange zest in a small saucepan over medium heat.
13. Bring to a simmer, stirring occasionally, and cook for 8-10 minutes until the cranberries burst and the sauce thickens slightly. Let it cool to room temperature.
14. Slice the chilled roll and serve each piece topped with a spoonful of the cranberry compote.
The cake is incredibly moist and spiced, with a creamy filling that balances the tangy, jewel-like compote. Serve it chilled for a firm slice or at room temperature for a softer bite—either way, it’s a showstopper on any holiday table.
Pumpkin Roll with Hazelnut Praline
Fancy a showstopping dessert that screams holiday magic? This pumpkin roll with hazelnut praline delivers autumn flavors in an elegant spiral. Impress guests with its creamy filling and crunchy topping—it’s easier than it looks!
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
– 1 cup hazelnuts
– ½ cup granulated sugar
– 2 tablespoons water
Instructions
1. Preheat oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper.
2. In a large bowl, beat 3 large eggs and 1 cup granulated sugar with an electric mixer on high speed for 5 minutes until pale and thick.
3. Fold in ⅔ cup canned pumpkin puree until fully combined.
4. Sift ¾ cup all-purpose flour, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, and ¼ teaspoon salt into the wet ingredients, then gently fold until no streaks remain.
5. Spread batter evenly into the prepared pan and bake for 13-15 minutes until the center springs back when lightly touched.
6. Immediately invert the warm cake onto a clean kitchen towel dusted with 1 cup powdered sugar, carefully peel off the parchment, and roll it up tightly with the towel from the short end. Let cool completely for 1 hour.
7. For the filling, beat 8 ounces softened cream cheese, 4 tablespoons softened unsalted butter, and 1 teaspoon vanilla extract with an electric mixer on medium speed for 2 minutes until smooth.
8. Gradually add remaining powdered sugar and beat for 1 more minute until fluffy.
9. For the praline, toast 1 cup hazelnuts in a dry skillet over medium heat for 5 minutes, shaking often, until fragrant and lightly browned, then rub off skins with a towel.
10. In a small saucepan, combine ½ cup granulated sugar and 2 tablespoons water, cook over medium heat without stirring until it turns amber (about 8 minutes), then quickly stir in toasted hazelnuts and pour onto a parchment-lined baking sheet to harden for 20 minutes.
11. Break the hardened praline into small pieces using a rolling pin or food processor.
12. Unroll the cooled cake, spread the cream cheese filling evenly over it, sprinkle with half of the praline pieces, then re-roll tightly without the towel.
13. Chill the roll in the refrigerator for at least 2 hours before slicing.
14. Garnish slices with remaining praline pieces just before serving.
Moist pumpkin cake swirls around a tangy cream cheese filling, while the hazelnut praline adds a buttery crunch that contrasts beautifully. Serve chilled slices with a drizzle of caramel or alongside spiced coffee for a cozy treat that disappears fast!
Summary
These 20 pumpkin roll recipes offer endless inspiration for your fall baking. Whether you’re a beginner or a pro, there’s a delicious twist here for everyone. I’d love to hear which one you try first—leave a comment with your favorite! If you enjoyed this roundup, please share it on Pinterest to spread the cozy baking joy.
