Pumpkin desserts are often associated with autumn leaves, holiday gatherings, and chilly weather — but pumpkin itself is not limited to one season.

Thanks to convenient canned pumpkin purée available year-round in nearly every grocery store, desserts like this Pumpkin Cake Roll with Cream Cheese Filling can be enjoyed any time of year.

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Unlike recipes that require roasting and puréeing fresh pumpkins, this pumpkin roll recipe uses canned pumpkin for consistent flavor, smooth texture, and simple preparation.

That means you can bake soft pumpkin sponge cakes, creamy pumpkin desserts, and spiced treats whenever the craving strikes — whether it’s fall, winter, spring, or summer.

The beauty of year-round baking is adapting presentation to match the season. In this version, the warm spices of pumpkin are balanced with a bright spring-inspired finish featuring fresh berries, mint, edible flowers, and a light dusting of powdered sugar.

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The result is an elegant dessert that feels fresh, colorful, and perfect for spring entertaining while still delivering the cozy flavor everyone loves from pumpkin desserts.

Why Pumpkin Desserts Work Year-Round

Canned pumpkin has become a pantry staple for modern baking because it delivers reliable flavor and moisture without seasonal prep work.

Its naturally smooth texture blends beautifully into cakes, muffins, cheesecakes, pancakes, and dessert fillings.

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From soft and fluffy Pumpkin Cupcakes with Pecan Streusel Topping, to rich layered desserts like this Pumpkin Pecan Coconut Cake with Cardamom Whipped Cream.

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Canned pumpkin creates consistently moist baked goods with warm flavor and beautiful texture.

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It also works wonderfully in creamy desserts like this silky Gluten-Free Pumpkin Cheesecake, proving pumpkin desserts can easily transition beyond Autumn and fit any season with the right presentation and garnish.

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Because this recipe starts with canned pumpkin purée rather than fresh pumpkin, there is no need to wait for pumpkin harvest season to enjoy it.

Pumpkin Cake Roll with Cream Cheese Filling

Prep Time

25 minutes

Cook Time

15 minutes

Chill Time

1 hour

Total Time

1 hour 40 minutes

Servings

8–10 slices

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Ingredients For the Pumpkin Cake

3/4 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

1/4 teaspoon sea salt

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin purée

1 teaspoon vanilla extract

Powdered sugar, for rolling

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For the Cream Cheese Filling

8 ounces cream cheese, softened

4 tablespoons unsalted butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

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Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.

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Instructions For Making Pumpkin Cake Roll

Preheat oven to 375 degrees.

Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the parchment.

Dust a clean kitchen towel generously with powdered sugar and set aside.

Make the Cake Batter

In a medium bowl add the flour, baking powder, pumpkin pie spice, cinnamon and salt. Whisk thoroughly to combine.

In a separate large bowl beat eggs and sugar until thick and pale, about 2–3 minutes. Mix in canned pumpkin purée and vanilla extract.

Fold dry ingredients into wet ingredients until just combined. Do not over mix.

Bake the Cake

Spread batter evenly onto prepared sheet pan.

Bake for 13–15 minutes or until the cake springs back lightly when touched.

Immediately turn the cake out onto the powdered sugar towel. Carefully peel away parchment paper.

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Starting from the short end, gently roll the warm cake and towel together. Place seam-side down and cool completely.

Make the Filling

Beat cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract. Mix until light and fluffy.

Assemble the Cake Roll

Carefully unroll cooled cake. Spread cream cheese filling evenly over the cake, leaving a small border around the edges.

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Gently roll cake back up without the towel. Wrap in plastic wrap and refrigerate at least 1 hour before slicing.

Store leftovers wrapped in plastic wrap in the refrigerator. Enjoy within 4-5 days.

Tips for the Best Pumpkin Cake Roll

• Roll the cake while it is still warm to help prevent cracks.
• Do not overbake the sponge cake — a soft cake rolls more easily.
• Chill thoroughly before slicing for clean, defined swirls.
• Use a serrated knife for neat slices without compressing the cake.
• Dust the towel generously with powdered sugar to prevent sticking.

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Frequently Asked Questions

Why did my pumpkin roll crack?

A pumpkin roll usually cracks because it was either rolled after cooling, baked too long, or left unrolled too long before shaping.

To help prevent cracking, the cake should be rolled tightly in a clean kitchen towel or parchment paper while still warm from the oven, then allowed to cool completely in that rolled shape.

How Do You Fix a Cracked Pumpkin Roll?

A cracked pumpkin roll is usually easy to fix and still tastes delicious.

Press It Together:
Gently press cracked sections back together as you carefully unroll the cake to add the filling.

Spread the Filling:
Liberally spread the cream cheese filling over the cake. The filling acts like a “glue” and helps conceal imperfections.

Roll & Chill:
Carefully roll the cake back up tightly without the towel and wrap it in plastic wrap. Refrigerate for at least 1–2 hours so the cake can soften, the filling can set, and the cracks can fuse together.

Camouflage the Cracks:
Before serving, dust the pumpkin roll generously with powdered sugar to hide small cracks and give it a beautiful bakery-style finish.

Turn It Into a Pumpkin Trifle:
If the cake breaks apart completely, you can still transform it into a delicious dessert.

Turn It Into a Pumpkin Trifle If the cake breaks apart completely, you can still transform it into a delicious dessert.

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Cut the cake into chunks and layer it with cream cheese filling in glasses or a trifle dish.

Add crushed pecans, walnuts, or graham cracker crumbs between layers for texture and flavor.

Can I make pumpkin cake roll ahead of time?

Yes. Pumpkin cake roll actually tastes better chilled and can be made up to 2 days in advance.

Can I freeze pumpkin cake roll?

Absolutely. Wrap tightly in plastic wrap and then foil before freezing for up to 2 months. Thaw overnight in the refrigerator before serving.

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Before you head back into the kitchen, have you ever stopped to wonder why different grains and pasta shapes require different cooking times?

From fluffy jasmine rice and nutty farro to delicate angel hair pasta and hearty penne, each grain and pasta variety absorbs water differently, changing both texture and cooking time.

Understanding proper cooking times can make a huge difference in everyday cooking, helping you avoid mushy rice, undercooked grains, or overcooked pasta.

Whether you are preparing comforting side dishes, meal-prep bowls, soups, casseroles, or pasta dinners, having a reliable cooking reference nearby can save both time and frustration in the kitchen.

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For a quick kitchen reference, explore our helpful Grains & Pasta Cooking Times Guide. Featuring cooking times, tips, and preparation basics for a wide variety of grains and pasta favorites.

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