Dessert

Classic Pumpkin Roll

A showy autumn dessert: a thin, airy pumpkin cake is rolled with spiced cream cheese filling while still warm, then sliced to reveal the swirl. Moist, spiced, and deceptively simple to make.

356calper serving 5gprotein 44gcarbs 19gfat 25min prep 15min cook 10serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Pumpkin Roll — common questions

Can I make this ahead?

Yes. Once rolled and filled, wrap in plastic and refrigerate for up to 2 days or freeze for up to 1 month. Thaw in the fridge overnight before serving.

Why did my cake crack when I rolled it?

You waited too long to roll it—roll it immediately after turning it out of the oven while it's still warm and pliable. The cake sets as it cools in the towel roll, preventing cracking.

Can I use fresh pumpkin instead of canned?

Yes, but you must use pumpkin puree, not raw pumpkin. Cook fresh pumpkin, blend until smooth, and strain through cheesecloth to remove excess moisture. Use exactly 175ml of the strained puree.

Can I fill it with something else?

The classic filling is cream cheese, but you can use the same quantity of buttercream (butter and powdered sugar) or whipped cream mixed with a little mascarpone for a lighter texture.

How do I get clean slices?

Use a long serrated knife dipped in hot water; wipe the blade completely clean between each slice. A slicing motion (rather than pressing down) also helps prevent dragging the soft cake.

Can I make smaller individual rolls?

Yes, cut the baked cake into quarters before filling and rolling. Each quarter will serve 2–3 people and will chill faster, but watch the cooling time—don't let the quarters cool completely before rolling.