Thanksgiving Pumpkin Roll is a festive dessert that impresses with its spiral of spiced pumpkin cake filled with sweet cream cheese frosting. I remember my cousin bringing one to Thanksgiving dinner, and everyone was amazed by how beautiful it looked when sliced. Soft, moist pumpkin cake and tangy cream cheese filling make this dessert as delicious as it is eye-catching, the perfect ending to a holiday feast.
Groceries
Ingredients
¾ cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
3 large eggs
1 cup granulated sugar
⅔ cup pumpkin puree
1 tsp vanilla extract
1 cup powdered sugar (for filling)
8 oz cream cheese, softened
4 tbsp unsalted butter, softened
½ tsp vanilla extract (for filling)
Powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs and sugar until thick. Stir in pumpkin puree and vanilla, then fold in dry ingredients.
- Spread batter evenly in the pan and bake for 13–15 minutes, or until the cake springs back when touched.
- Immediately turn the cake onto a clean towel dusted with powdered sugar. Roll up cake and towel together starting from the short side. Let cool completely.
- For the filling, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll cooled cake, spread with filling, then re-roll without the towel.
- Wrap in plastic wrap and refrigerate at least 1 hour before slicing.
- Dust with powdered sugar before serving.
Substitutions
Use mascarpone instead of cream cheese for a richer filling.
Add ground ginger or cloves for extra spice.
Swap powdered sugar in the filling with maple syrup for a fall twist.
Make it gluten-free by using gluten-free flour blend.
Equipment
Mixing bowls
Hand mixer or stand mixer
Measuring cups and spoons
Jelly roll pan
Parchment paper
Clean kitchen towel
Storage
Refrigerator: Store tightly wrapped for up to 4 days.
Freezer: Wrap in plastic and foil, freeze for up to 2 months. Thaw in the fridge before serving.
Reheating: Not needed—serve chilled or at room temperature.
Top Tips
Roll the cake while it’s still warm to avoid cracks.
Dust the towel with powdered sugar generously to prevent sticking.
Chill well before slicing for neat spirals.
Decorate with extra powdered sugar or whipped cream.
FAQs
Can I make a pumpkin roll ahead of time?
Yes, it actually tastes better after chilling overnight.
Why did my pumpkin roll crack?
It may not have been rolled while warm or cooled unevenly.
Can I freeze a pumpkin roll?
Yes, wrap tightly and freeze for up to 2 months.
What’s the best way to slice it neatly?
Use a sharp serrated knife and wipe between cuts.