Pumpkin Roll Cake

🎃Why You'll Love This Halloween Recipe

Pumpkin roll cake is peak fall nostalgia and a Pinterest darling every autumn. The trick that makes it foolproof: rolling the warm cake in a powdered-sugar-dusted towel so it 'learns' its shape before the filling goes in. No cracks, no drama — just gorgeous swirls.

🧺Ingredients for Pumpkin Roll Cake

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree (not pumpkin pie filling)
• 1 tsp vanilla extract
• 1/4 cup powdered sugar, for dusting the towel
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract

👩‍🍳How to Make Pumpkin Roll Cake Step by Step

1. Preheat the oven to 375°F (190°C). Line a 15x10-inch jelly-roll pan with parchment and grease lightly.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, beat the eggs and sugar until thick and pale, then beat in the pumpkin and vanilla.
3. Fold the dry into the wet just until combined. Spread evenly in the pan and bake 13-15 minutes until the cake springs back when touched.
4. Immediately invert the hot cake onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment, then roll the cake up in the towel (short end). Cool completely, about 1 hour.
5. Beat the cream cheese, butter, powdered sugar, and vanilla until smooth. Unroll the cooled cake, spread the filling evenly, and re-roll (without the towel).
6. Wrap in plastic and chill at least 1 hour before slicing. Dust with powdered sugar to serve.

🍂Halloween Party Serving Ideas

Slice to show off the swirl and serve with a drizzle of caramel and a pinch of flaky salt. It makes a stunning centerpiece on a fall dessert table next to Pumpkin S'mores Cookies, and it's a natural fit for Halloween parties alongside Halloween Popcorn Bar treats.

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❓Frequently Asked Questions

How do I keep my pumpkin roll from cracking?

Roll the cake while it's still hot from the oven, using a powdered-sugar-dusted towel. The warm cake sets into the rolled shape; unroll gently, fill, and re-roll once fully cool.

Can I make pumpkin roll ahead?

Yes — it keeps beautifully. Refrigerate the finished roll up to 3 days, or freeze (wrapped tightly) up to 2 months. Thaw in the fridge overnight.

Can I use a different filling?

The cream cheese filling is classic, but whipped mascarpone or a maple buttercream also work. Keep the filling layer thin so the roll holds its shape.