Me, Pumpkin Rolls, and a Kitchen Full of Laughter

If I had a buck for every time I’ve made this Pumpkin Roll Recipe, well, let’s just say I’d be broke but happy, because I spend it all on canned pumpkin and cream cheese during the fall. First time I tried this was on a Sunday, with football playing in the next room and my youngest asking if the house would smell ‘like grandma’s.’ It did. And for once, I managed to roll the cake up without totally mangling it (unlike that one Thanksgiving—don’t ask). Anyway, this is the pumpkin dessert I come back to when I want something that feels like home, weirdly perfect for breakfast too if you’re sneaky about it.

Why You’ll Love Making These (And Maybe Hate Rolling It…Briefly)

I make this when someone looks a little down, or when my cousin Derek appears out of nowhere with a suspiciously empty Tupperware. My family eats this so fast I have to warn them to let it cool before slicing (seriously, cream cheese lava is scary). Plus, rolling it up used to drive me up the wall—mine cracked every time until I started using a towel that didn’t smell like the laundry soap (ask me about pumpkin roll with a hint of lavender sometime; or actually, don’t). But once you get the hang, it’s easier than you might guess—promise.

What You’ll Need (And What You Can Sneak By With)

3/4 cup all-purpose flour (I’ve snuck in half whole-wheat; don’t tell mom)
2/3 cup granulated sugar (brown sugar in a pinch works; bit more molasses flavor)
1/2 tsp baking powder & 1/2 tsp baking soda (I’ve forgotten one and, well, cake’s a bit flat but edible…ish)
1/4 tsp salt (a pinch is fine, I never measure perfectly)
3 large eggs (medium’ll do if that’s all you have—just a smidge less richness)
2/3 cup pumpkin puree (Libby’s or that one in the orange can, but honestly store-brand hasn’t let me down)
1 tsp vanilla extract (my gran swore by the real stuff, but the fake stuff’s been in mine more than once)
1 tsp ground cinnamon (sometimes I toss in a pinch of nutmeg or pumpkin pie spice if feeling saucy)

For the filling:

8 oz cream cheese (full-fat, but I’ve done light—still yum, just less dreamy)
3/4 cup powdered sugar (I’ve made it with a bit less; no one noticed if there’s enough vanilla)
4 tbsp butter, room temp (once swapped for margarine, which…eh, you could taste it)
1 tsp vanilla extract (again, any will do)

How I Make My Pumpkin Roll (No Judgment If You Lick the Bowl)

Oven on, 375°F (190°C). Line a rimmed jelly roll pan (about 10x15in, but slightly different sizes are fine) with parchment. Don’t skip the parchment—did it once, spent half an hour scraping cake off the pan.
Mix dry stuff. Whisk flour, baking powder and soda, salt, and cinnamon in a bowl. No need to sift unless your flour’s really clumpy.
Whisk wet. Beat eggs and granulated sugar together until pale n’ thickish—I use a fork if feeling lazy, but a stand mixer does the trick quick. Then mix in pumpkin and vanilla.
Combine without overthinking. Pour wet into dry and mix gently. If it’s a little streaky, that’s okay, just aim for ‘mostly smooth.’
Spread & bake. Dump into pan, use a spatula to spread it corner-to-corner. Don’t worry if it’s thin—it’s supposed to be. Bake for about 13-15 minutes or till springy (I poke it with a finger; very scientific).
Now the fun part: rolling. Flip cake onto a (clean!) kitchen towel sprinkled with powdered sugar. Peel away parchment (gently!) and roll it up, towel and all, from the short side. Don’t stress if it cracks a bit, icing covers everything. Let it cool, rolled up.
Filling time. Beat cream cheese, powdered sugar, butter, and vanilla. Sometimes I sneak a taste here—be bold!
Unroll, fill, and reroll. Gently unroll cake, spread filling over (not quite to the edges—seeps out otherwise), then roll up again, minus towel. Wrap in plastic; stick in fridge for an hour if you can stand to wait (sometimes, I can’t).
Slice, dust with extra powdered sugar, and show off. Or, you know, eat quietly in the corner.

Stuff I’ve Learned (That Might Help or Just Make You Laugh)

The first roll nearly always cracks—move fast and keep the towel tightish, but not too tight. Otherwise you’ll get spiral stripes inside that look like you meant it.
Don’t overfill. I get overzealous and the filling squishes out, which is messy, but… actually, it tastes just as good on the counter.
Chill for tidier slices. I wish I had the patience for this every time—sometimes we just eat with spoons.

Variations: What Worked, What Didn’t (Don’t Judge Me)

Chocolate chips in filling—delicious, but tough to spread; they kind of rip the cake if you’re not careful.
Lemon zest in filling—makes things lighter, oddly summery (worth trying at least once!)
Double the spices—only do this if you’re obsessed with cinnamon like my sister. Too much can be, well, a bit like eating potpourri. Ask my aunt.
I tried making it gluten-free with almond flour and honestly… it’s not quite the same, maybe needs more tinkering.

What You’ll Need Tool-Wise (and My Lazy Workarounds)

Jelly roll pan (about 10x15in) — But I’ve cludged it in a bigger pan; you just get a thinner roll (or shorter, fatter one depending how you roll it up)
Electric mixer (hand or stand)—or, go at it with a fork if you need arm exercise (I definitely have before)
Clean kitchen towel—well, paper towels in a pinch, just double-layered (not as fancy, but it does stop sticking)
Parchment paper—baking spray is okay, but it does come out a bit messier to unstick

How I Store Pumpkin Roll (not that it lasts long…)

Wrap it up in plastic wrap or stash in an airtight box in the fridge. It’s good for up to five days—though honestly, in my house it barely makes it past breakfast the next day (and sometimes, little slices just vanish like magic). If you want to freeze it, it actually works! Just wrap it tightly—thaw in fridge before eating so the filling doesn’t get watery.

How I Serve This (The Family’s Got Opinions…)

I love to dust it with a heap of powdered sugar—sometimes, for my partner’s birthday, I make it with a drizzle of caramel sauce, which is maybe too much but no one complains. Last Thanksgiving, we even ate it with a scoop of vanilla ice cream, which, let me tell you, was a decision I’m still proud of.

Things I’d Do Differently Next Time (A.K.A. My “Pro” Tips)

Don’t try to roll when it’s too warm (I used to anyway—big mistake, super sticky!)
If the filling’s lumpy, just beat it a little longer; I once tried microwaving it and got weirdly soupy results. Don’t copy me.
Actually, let it chill at least 30 min before slicing, even if you’re hungry. Otherwise the roll smooshes and the slices look like squashed snails.

You Asked (And Sometimes Texted Me at Midnight)…

Do I have to use a towel? I guess not, but it really helps with rolling. That said, you can try a layer of parchment dusted with sugar—worked ok for me once (not as soft a roll, though).
Can I use fresh pumpkin? Sure, if you’re feeling energetic! Roast and mash it (drain excess liquid) but honestly—canned saves so much time and tastes great.
Mine always cracks! Why? Usually it’s cooling too long before rolling, or your cake’s a tad overbaked. Just cover cracks with more sugar, no one will care (I promise).
Is this super sweet? It’s rich, but, you can drop the sugar a tiny bit—try it and see what you like. I like mine a little less sweet at breakfast time.
Where’d you get your towel? The one with ducks on it? Actually, got it at a yard sale in Yorkshire years ago, and it’s my luckiest kitchen thing. No idea why. For more baking gear ideas, you could check out King Arthur Baking’s tool guide.

Honestly, making this pumpkin roll is one of those not-so-secret family traditions we just can’t drop. Sometimes our kitchen’s a mess, sometimes the roll cracks, but it always tastes like fall. And if you try it and have ideas that make it even better, let me know! Or just come by with a fork—wouldn’t be the first time.

Pumpkin Roll Recipe