Aunt Maggie’s Pumpkin Roll

Capture the flavors of the season with this classic Pumpkin Roll recipe. It features a soft, fluffy pumpkin cake filled with a smooth and creamy filling that’s sure to satisfy. Ideal for Thanksgiving or any fall occasion, this dessert is as impressive as it is easy to make.

When I think of quintessential fall desserts, a Pumpkin Roll always comes to mind. Today I’m sharing my Aunt Maggie’s Pumpkin Roll recipe. It’s a delicious pumpkin cake wrapped around a sweet cream cheese frosting. What’s not to love?

This Pumpkin Roll is another one of those recipes I can’t believe I haven’t shared before now. Like many people, I’ve been eating pumpkin roll for as long as I can remember. Among many other tasty desserts, this was a staple at my Great Aunt Maggie’s house.

I got this recipe from my Great Aunt Maggie, but after a little online research, I learned that this recipe is pretty much the same as every other pumpkin roll recipe out there. I did change it a bit more by adding extra spices. Pumpkin deserves a certain array of spices so I needed to sprinkle those in. They give it more of that fall flavor I love.

Even though I’ve been eating pumpkin roll for years, this was the first time I’d made it. I was surprised by how easy it is. I think I need to make it again.

The only thing that’s a little tricky about this recipe is rolling up the cake once it comes out of the oven. It might seem strange or intimidating to roll up a warm cake, but don’t worry, you can do it. It also gets easier with practice. I was lucky since I’ve made a few Yule logs in the past. (Check out my Pink Velvet and White Birch Yule log.) I hope my photos and instructions in the printable recipe card below will make rolling up the cake pretty straightforward.

You need to give this recipe a try even if you’ve never made a pumpkin roll before. This roll is classic, delicious, and full of fall flavor. Plus, it will impress your family and friends.

And, as you can see, it’s gorgeous! I had so much fun styling this in my kitchen. Not only does it look pretty, but I’d say it also looks good with my seasonal decor. What do you think?

Why You’ll Love This Recipe

• t’s a showstopper without the stress. Despite its impressive look, this pumpkin roll is surprisingly easy to make. You’ll feel like a baking pro when you present this to your family and friends, but trust me, no one has to know how simple it was to whip up.
• Packed with fall flavor. Pumpkin, cinnamon, nutmeg, and cloves come together to give you all those cozy fall vibes in every bite. It’s like having the season wrapped up in a delicious, spiced cake.
• The perfect balance of sweet and creamy. The light, airy pumpkin cake paired with the rich cream cheese filling creates a melt-in-your-mouth combination. It’s a match made in dessert heaven that’ll keep you coming back for more.
• Great for making ahead. You can make this pumpkin roll ahead of time and store it in the fridge. That means you can relax and enjoy your gatherings without rushing around at the last minute—just slice and serve when you’re ready!

Enjoy pumpkin recipes? Me too! That why I know you’ll love this collection of my best pumpkin recipes for fall. There’s so much to love!

Ingredients

Before we can “get rolling”, we will need to gather up a few ingredients. Let me walk you through the full list.

• Pumpkin Purée – This brings the earthy, slightly sweet flavor of pumpkin to the cake, giving it that signature fall taste.
• Granulated Sugar – Adds the right amount of sweetness and helps create a tender, moist cake texture.
• Eggs – These are essential for structure and help bind the ingredients together while giving the cake its light and airy texture.
• All-Purpose Flour – Provides the base structure for the cake, ensuring it bakes up just right.
• Baking Soda – This is what gives the cake its rise, helping it stay light and fluffy.
• Cinnamon – A warm spice that enhances the pumpkin and brings out that cozy fall flavor.
• Kosher Salt – Balances the sweetness and deepens the flavor, making every bite more satisfying.
• Cloves – Adds a hint of spice that complements the pumpkin, giving the cake a fragrant, holiday feel.
• Nutmeg – This spice adds warmth and a slightly nutty flavor that pairs perfectly with the pumpkin.
• Ginger – A subtle spice that gives the cake a bit of a zing, adding complexity to the flavor profile.
• Confectioners’ Sugar – Used for both dusting and sweetening the cream cheese filling, adding a touch of sweetness and elegance to the finished roll.
• Cream Cheese – The star of the filling! Its creamy, tangy richness contrasts beautifully with the sweet pumpkin cake.
• Unsalted Butter – Adds richness and helps create that smooth, spreadable cream cheese filling.
• Vanilla Extract – Enhances the overall flavor of the filling, adding a subtle sweetness and aroma.

How to Make

Ready to make this pumpkin roll? I’ll walk you through the steps below. For your convenience, I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.

1. Begin by preheating the oven to 350 degrees F.
2. Line a half sheet pan (13 x 18-inches) with parchment paper. Spray with baking spray. Set aside.
3. In a large bowl, add the eggs, sugar, and pumpkin puree. Beat with an electric mixer to combine. Add the flour, baking soda, cinnamon, salt, cloves, nutmeg, and ginger. Mix until smooth (about 2 minutes).

4. Pour the mixture into the prepared baking pan. Smooth and level with a spatula. Bake for 13-14 minutes.
5. Allow the cake to cool for about ten minutes. Then turn it out onto a tea towel sprinkled lightly with confectioners’ sugar. Remove the parchment paper. Then sprinkle the cake lightly with confectioners’ sugar. Gently roll the cake inside the towel. Place the cake in the refrigerator and allow it to cool completely. This will take about an hour.

6. In the meantime, prepare the filling by beating together the cream cheese, butter, vanilla extract, kosher salt, and confectioners’ sugar. Beat until smooth and creamy.
7. Once the cake is cooled, unroll it, and spread it with an even layer of cream cheese filling. Then, roll the cake up (this time without the tea towel). Place the roll onto a platter, cover it with plastic wrap, and refrigerate until ready to serve.

8. Before serving, sprinkle the roll with confectioners’ sugar. Then, with a sharp knife, cut the roll into 12 slices. Any leftovers should be refrigerated.

Tada! Your pumpkin roll is complete. See, I told you it wasn’t that hard. For me, the most difficult part is waiting for it to cool and set-up so I can cut a piece.

This is one of my favorite fall foods. YUM! I hope you love it too!

Frequently Asked Questions

Can I make this Pumpkin Roll ahead of time?

Yes! Pumpkin Rolls are great for making ahead. You can prepare the entire roll, wrap it tightly in plastic wrap, and refrigerate it for up to 2-3 days. Just sprinkle it with confectioners’ sugar and slice right before serving. This also makes it a convenient option for busy holidays or gatherings.

How do I roll the warm cake in the towel without cracking it?

Rolling the warm cake is key to preventing cracks later on. Once the cake has cooled for about 10 minutes, carefully turn it out onto a tea towel dusted with confectioners’ sugar. Gently peel away the parchment paper, dust the top with more sugar, and slowly roll the cake up inside the towel while it’s still warm. The towel helps the cake hold its shape as it cools, making it easier to unroll and fill later. Just take your time, and don’t worry if it’s not perfect—any small cracks will be hidden when it’s filled and rolled back up!

What’s the best way to store leftovers?

Any leftovers should be stored in the refrigerator, tightly wrapped in plastic wrap or in an airtight container. The Pumpkin Roll will stay fresh for up to 3 days. If you want to keep it longer, you can also freeze it. Just wrap it in plastic wrap, followed by a layer of aluminum foil, and freeze for up to a month.

Can I freeze the Pumpkin Roll?

Absolutely! To freeze, wrap the Pumpkin Roll tightly in plastic wrap and then in foil to prevent freezer burn. When you’re ready to enjoy, simply thaw it in the refrigerator overnight. Be sure to sprinkle on some fresh confectioners’ sugar just before serving to bring back that fresh, finished look.

Can I add any other flavors or ingredients to the filling?

While the classic cream cheese filling is always a hit, you can definitely get creative! Adding a splash of maple syrup, chopped crystalized gingers, a hint of orange zest, or even a sprinkle of chopped nuts to the filling can add an extra layer of flavor and texture to this Pumpkin Roll.

More Pumpkin Recipes You’ll Love

• Pumpkin Pie Bars
• Pumpkin Pull-Apart Bread
• Pumpkin Spice Cream Horns
• Pumpkin Slab Pie
• Pumpkin Whoppie Pies
• Pumpkin Spice Latte Cookies

I hope you enjoyed this recipe and are feeling inspired to make my Aunt Maggie’s Pumpkin Roll. And if you’re craving more pumpkin (I am!), be sure to visit my blogger friends below. Don’t their recipes look wonderful? I’m confident you’ll find more pumpkin goodness to love. If you love i, please stop back and leave a comment and a 5-star rating below. 

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Aunt Maggie’s Pumpkin Roll

When I think of quintessential fall desserts, a Pumpkin Roll always comes to mind. Today I’m sharing my Aunt Maggie’s Pumpkin Roll recipe. It’s a delicious pumpkin cake wrapped around a sweet cream cheese frosting. What’s not to love?

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: fall baking, pumpkin, pumpkin roll

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Cooling Time: 3 hours hours

Total Time: 3 hours hours 25 minutes minutes

Servings: 12 servings

Calories: 272kcal

Video

Ingredients

• 3 eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 3/4 cup flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• Confectioners’ sugar for dusting

Filling:

• 8 ounces cream cheese softened
• 1/4 cup unsalted butter softened
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 1 1/2 cups confectioners’ sugar plus more for decorating

Instructions

• Begin by preheating the oven to 350 degrees F.
• Line a half sheet pan (13 x 18-inches) with parchment paper. Spray with baking spray. Set aside.
• In a large bowl, add the eggs, sugar, and pumpkin puree. Beat with an electric mixer to combine. Add the flour, baking soda, cinnamon, salt, cloves, nutmeg, and ginger. Mix until smooth (about 2 minutes).
• Pour the mixture into the prepared baking pan. Smooth and level with a spatula. Bake for 13-14 minutes.
• Allow the cake to cool for about ten minutes. Then turn it out onto a tea towel sprinkled lightly with confectioners’ sugar. Remove the parchment paper. Then sprinkle the cake lightly with confectioners’ sugar. Gently roll the cake inside the towel. Place the cake in the refrigerator and allow it to cool completely. This will take about an hour.
• In the meantime, prepare the filling by beating together the cream cheese, butter, vanilla extract, kosher salt, and confectioners’ sugar. Beat until smooth and creamy.
• Once the cake is cooled, unroll it, and spread it with an even layer of cream cheese filling. Then, roll the cake up (this time without the tea towel). Place the roll onto a platter, cover it with plastic wrap, and refrigerate until ready to serve.
• Before serving, sprinkle the roll with confectioners’ sugar. Then, with a sharp knife, cut the roll into 12 slices. Any leftovers should be refrigerated.

Nutrition

Calories: 272kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 363mg | Potassium: 78mg | Fiber: 1g | Sugar: 33g | Vitamin A: 2550IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg