• ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 3 large eggs (at room temperature)
  • ¼ cup sugar
  • ½ cup brown sugar (packed)
  • 2 teaspoon vanilla extract (or paste)
  • ⅔ cup canned pumpkin
  • Filling
  • 8 ounce cream cheese (at room temperature)
  • 4 tablespoon butter (softened)
  • 1 teaspoon vanilla extract (or paste)
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 1 cup powder sugar
  • ½ cup whipped cream


0 Mins

Cook Time

0 Mins

Prep Time

Recipe Description

You will love this Pumpkin Roll.  It truly is irresistibly delicious, loaded with pumpkin and spices and filled with the best spiced cream cheese filling. It’s so good, it will be gone in seconds! Swiss Rolls are one of those beautiful cakes that after you make it once, you never want to stop. I’m sharing this Pumpkin Roll recipe because the holidays are coming and it couldn’t be a better time to incorporate some pumpkin spice into the mix!

This cake couldn’t get any simpler to make, so don’t be scared of the roll.  As we say in Alabama Roll Tide...well let's Roll Pumpkin...let’s get baking!

Recipe Directions


  1. Preheat your oven to 350 F degrees. Spray a 10×15 inch baking sheet with cooking spray and then line it with parchment paper. This will ensure the parchment paper will stick to the pan. Set aside.
  2. Combine dry ingredients: In a medium size bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
  3. Combine wet ingredients: In another medium size bowl whisk the eggs with the sugar and brown sugar until there are no lumps. Add the vanilla and canned pumpkin and whisk until combined.
  4. Form the batter: Pour the wet ingredients into the bowl with the flour mixture and stir using a spatula. If lumpy switch to a whisk and whisk until smooth. Spread the cake batter evenly into the prepared pan using a spatula. Gently tap the pan a few times on the counter, this will remove any air bubbles.
  5. Bake for 12 to 14 minutes or until the top of the cake springs back when touched.
  6. Roll the cake: While the cake is still hot, carefully lift the cake with the parchment paper out of the baking sheet and slowly roll the cake using your hands, rolling from the short end to the other short end. Let the cake cool completely.
  7. Filling

    1. Combine the filling: In a medium size bowl whisk the cream cheese with the butter first. Add the vanilla, pumpkin pie spice, salt and icing sugar and whisk or beat using a mixer until smooth. Fold in the whipped cream with a spatula.


    1. Spread the filling: Gently unroll the cake. Spread the filling evenly over the cake, leaving about a 1/2 inch border on all sides. This will prevent frosting from squishing out.
    2. Roll the cake: Tightly re-roll the cake, while gently peeling away the parchment paper as you roll. Tightly wrap the cake in plastic wrap and refrigerate for an hour.
    3. Serve: Remove the plastic wrap from the pumpkin roll and transfer it to your serving platter. Dust with powdered sugar if preferred. Slice the cake using a serrated knife and serve.