Cinnamon Swirl Pumpkin Roll Recipe

There’s something undeniably comforting about a soft, spiced pumpkin roll filled with creamy frosting and a ribbon of cinnamon swirl running through it. Perfect for cozy autumn afternoons, family gatherings, or Thanksgiving desserts, this Cinnamon Swirl Pumpkin Roll captures the essence of fall in every slice. The combination of warm pumpkin spice, rich cream cheese filling, and a beautiful cinnamon spiral makes it as visually stunning as it is delicious. Inspired by traditional pumpkin rolls often found at holiday tables, this recipe takes things up a notch with an extra layer of cinnamon goodness for a dessert that feels both nostalgic and new. Whether you’re hosting a festive dinner or simply want to treat yourself to a homemade delight, this pumpkin roll is a show-stopper that tastes like fall wrapped in a soft, sweet hug.

Why You’ll Love This Cinnamon Swirl Pumpkin Roll

If you’re looking for a dessert that’s both impressive and easy to make, this pumpkin roll will win your heart. Here’s why it deserves a spot in your seasonal baking rotation:

• The Perfect Texture: Soft, moist pumpkin cake paired with smooth, tangy cream cheese filling.

• Cinnamon Swirl Magic: A luscious cinnamon layer baked right into the cake gives it an irresistible aroma and extra warmth.

• Ideal for Make-Ahead: You can prepare this roll a day or two in advance—perfect for stress-free entertaining.

• Crowd-Pleasing Flavor: A hit with both kids and adults, this dessert balances sweetness with cozy spice.

This pumpkin roll is not just a treat—it’s a tradition in the making.

Ingredients

For the Pumpkin Cake

• ¾ cup all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ¼ teaspoon ground cloves

• 3 large eggs

• 1 cup granulated sugar

• ⅔ cup canned pumpkin puree (not pumpkin pie filling)

• 1 teaspoon vanilla extract

For the Cinnamon Swirl

• 2 tablespoons melted butter

• ¼ cup brown sugar, packed

• 1 tablespoon ground cinnamon

For the Cream Cheese Filling

• 8 ounces cream cheese, softened

• 1 cup powdered sugar, sifted

• 6 tablespoons unsalted butter, softened

• 1 teaspoon vanilla extract

For Dusting

• Powdered sugar, for rolling and garnish

Directions

1. Prepare the Pan
   Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, making sure the edges extend slightly beyond the pan for easy removal. Lightly grease the paper.

2. Make the Pumpkin Batter
   In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. In another large bowl, beat the eggs and sugar until thick and pale. Add the pumpkin puree and vanilla extract, mixing until smooth. Gradually fold in the dry ingredients until fully combined.

3. Add the Cinnamon Swirl
   In a small bowl, combine melted butter, brown sugar, and cinnamon to make the swirl mixture. Pour the pumpkin batter evenly into the prepared pan. Drizzle the cinnamon mixture over the batter in thin lines, then use a knife to gently swirl it through the top for a marbled effect.

4. Bake the Cake
   Bake for 13–15 minutes, or until the top springs back when lightly touched. Do not overbake—this ensures your roll remains soft and pliable.

5. Roll the Cake While Warm
   As soon as the cake comes out of the oven, carefully invert it onto a clean kitchen towel generously dusted with powdered sugar. Peel off the parchment paper. Starting from one short end, roll the cake and towel together into a spiral. Let it cool completely on a wire rack.

6. Prepare the Filling
   In a mixing bowl, beat the softened cream cheese, butter, powdered sugar, and vanilla extract until creamy and smooth. Chill slightly if too soft.

7. Assemble the Pumpkin Roll
   Once the cake is fully cooled, gently unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Re-roll the cake without the towel, keeping it tight but gentle to avoid cracking.

8. Chill and Serve
   Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least one hour before serving. Dust the top with powdered sugar just before slicing.

Tips for Success

• Use the Right Pumpkin: Make sure you use pure pumpkin puree, not pumpkin pie filling. The latter contains added sugar and spices that can throw off the texture.

• Don’t Skip the Rolling Step: Rolling the cake while it’s warm helps it hold its shape without cracking later.

• Chill Before Slicing: A cold pumpkin roll slices cleanly, revealing perfect swirls.

• Avoid Overbaking: A slightly underbaked cake is better than a dry one—keep an eye on it as it bakes.

Flavor Variations

Once you’ve mastered this base recipe, try giving your pumpkin roll a creative twist:

• Maple Cream Filling: Replace part of the powdered sugar with pure maple syrup for a deeper fall flavor.

• Nutty Delight: Add finely chopped pecans or walnuts inside the filling for a pleasant crunch.

• Chocolate Swirl: Mix a tablespoon of cocoa powder into half of the cinnamon swirl mixture for a two-tone effect.

• Spiced Sugar Dusting: Mix cinnamon and powdered sugar together for an aromatic finishing touch.

Each variation offers a fun way to keep the classic pumpkin roll fresh and exciting.

Storage and Freezing Tips

• Refrigerator: Store leftover slices tightly wrapped in plastic wrap or in an airtight container for up to 5 days.

• Freezer: Wrap the whole roll (or individual slices) in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

• Make Ahead: You can bake and fill the roll up to two days before serving—just keep it refrigerated until ready to slice.

This dessert tastes even better the next day as the flavors meld together beautifully.

Serving Suggestions

This pumpkin roll is versatile enough to shine at any occasion:

• Holiday Dessert Table: Its elegant swirl makes it a centerpiece-worthy treat.

• Afternoon Tea: Pair it with a warm cup of spiced tea or coffee.

• Thanksgiving Dessert: A delightful alternative or complement to classic pumpkin pie.

• Homemade Gift: Wrapped in parchment and tied with a ribbon, it’s a heartfelt, edible present for friends and neighbors.

For an extra-special presentation, serve each slice with a dollop of whipped cream or a drizzle of caramel sauce.

Nutritional Information (Per Serving)

Estimated values; will vary based on ingredients used.

• Calories: 290

• Total Fat: 13g

• Saturated Fat: 7g

• Cholesterol: 85mg

• Sodium: 210mg

• Carbohydrates: 38g

• Sugars: 27g

• Protein: 4g

Expert Tips for Perfect Results

• Temperature Matters: Ensure your eggs and cream cheese are at room temperature for smooth mixing.

• Use Parchment Paper: It prevents sticking and makes transferring and rolling much easier.

• Cool Completely: Never spread filling on a warm cake—it will melt and make the roll soggy.

• Slice with Care: Use a sharp, serrated knife and clean it between cuts for neat slices.

• Enhance the Flavor: Let your pumpkin roll rest overnight in the fridge before serving—the spices intensify beautifully.

Troubleshooting Guide

Cake Cracked While Rolling:
It might have cooled too long before rolling. Next time, roll it immediately after baking while it’s still flexible.

Filling Oozing Out:
This happens if the cake is still warm or the filling is too soft. Chill both components slightly before assembling.

Roll Feels Dry:
Overbaking or using too little pumpkin puree can cause dryness. Keep an eye on the baking time and measure ingredients carefully.

Swirl Not Visible Enough:
Add a little extra cinnamon sugar next time or drag your knife more deeply through the batter to create a more defined swirl.

A Cozy Dessert That Never Fails to Impress

The Cinnamon Swirl Pumpkin Roll isn’t just a dessert—it’s an experience. From the moment it bakes and fills your kitchen with the scent of cinnamon and spice, to the first bite of its tender layers, it evokes everything we love about fall. It’s simple enough for everyday baking but elegant enough to steal the show on your Thanksgiving dessert table.

Every slice tells a story of warmth, nostalgia, and homemade comfort. Whether you’re a seasoned baker or trying a pumpkin roll for the first time, this recipe will leave you with that satisfying “I made this!” feeling—and plenty of compliments from everyone lucky enough to enjoy a piece.

Frequently Asked Questions

1. Can I use homemade pumpkin puree instead of canned?
Yes! Homemade pumpkin puree works beautifully in this recipe and adds a rich, natural flavor that enhances the overall taste. The key is ensuring your puree has the right consistency—thick, smooth, and not watery. If it’s too thin, your pumpkin roll batter may turn out overly moist and won’t bake properly. To fix that, simply strain your puree through a cheesecloth or paper towel to remove excess liquid before using it. Fresh puree also tends to have a milder color and a slightly sweeter taste, which gives the roll a more rustic, homemade feel. Whether you roast or steam your pumpkin, just make sure it’s fully cooled before mixing it into the batter. Both canned and homemade versions work great, but using fresh puree brings a special, from-scratch touch to your dessert.

2. How do I keep my pumpkin roll from cracking?
A cracked roll is a common challenge, but it’s easy to prevent with the right technique. The secret lies in rolling the cake while it’s still warm—right after it comes out of the oven. This helps the cake “learn” its shape and makes it easier to unroll and reroll later without breaking. Be generous with powdered sugar on the towel before rolling to keep the cake from sticking. If you notice slight cracks when rerolling, don’t worry! The cream cheese filling will cover them beautifully, and a dusting of powdered sugar on top hides any imperfections. Another tip: avoid overbaking the cake, as dry edges are more likely to crack.

3. Can I make this without cream cheese?
Definitely. While the classic pumpkin roll uses a tangy cream cheese filling, there are plenty of delicious alternatives. For a similar texture, try mascarpone cheese—it’s rich and smooth but slightly milder in flavor. For a dairy-free version, whipped coconut cream or vegan cream cheese works wonderfully. You can also make a buttercream frosting with butter, powdered sugar, and vanilla extract for a sweeter twist. Just make sure your filling is thick enough to spread easily and hold its shape when rolled. Adjust sweetness to taste depending on your choice of substitute.

4. How long does a pumpkin roll last in the fridge?
Your pumpkin roll can stay fresh in the refrigerator for up to 5 days when stored in an airtight container or tightly wrapped in plastic wrap. In fact, many bakers say it tastes even better the next day because the spices and flavors deepen over time. For longer storage, you can also freeze the roll for up to 3 months—just thaw it overnight in the fridge before serving.

Cinnamon Swirl Pumpkin Roll Recipe

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• Author: Michelle Davis
• Total Time: 1 hour (plus chilling time)
• Yield: 10–12 servings 1x

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Description

This Cinnamon Swirl Pumpkin Roll is the ultimate fall dessert—soft, moist, and filled with warm spices and creamy filling. It combines the comforting flavor of pumpkin with a luscious cinnamon swirl and rich cream cheese frosting for a dessert that’s as beautiful as it is delicious. Perfect for Thanksgiving, cozy gatherings, or any day you want a taste of autumn sweetness.

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Ingredients

Scale 1x2x3x

For the Pumpkin Cake:

• ¾ cup all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ¼ teaspoon ground cloves

• 3 large eggs

• 1 cup granulated sugar

• ⅔ cup canned pumpkin puree (or homemade, thick and well-drained)

• 1 teaspoon vanilla extract

For the Cinnamon Swirl:

• 2 tablespoons melted butter

• ¼ cup brown sugar, packed

• 1 tablespoon ground cinnamon

For the Cream Cheese Filling:

• 8 ounces cream cheese, softened

• 1 cup powdered sugar, sifted

• 6 tablespoons unsalted butter, softened

• 1 teaspoon vanilla extract

For Dusting:

• Powdered sugar, for rolling and garnish

Cook Mode Prevent your screen from going dark

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Instructions

• Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, letting the edges hang slightly over the sides. Lightly grease the paper.

• In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

• In another large bowl, beat the eggs and sugar until thick and pale. Mix in the pumpkin puree and vanilla extract until smooth. Gradually fold in the dry ingredients until fully combined.

• In a small bowl, combine melted butter, brown sugar, and cinnamon for the swirl. Pour the pumpkin batter evenly into the pan. Drizzle the cinnamon mixture on top and use a knife to gently swirl it through.

• Bake for 13–15 minutes, or until the top springs back when lightly touched.

• Immediately turn the cake onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper. Starting from one short end, roll the cake and towel together into a spiral. Cool completely on a wire rack.

• To make the filling, beat cream cheese, butter, powdered sugar, and vanilla extract until creamy and smooth.

• Once the cake is cooled, carefully unroll it. Spread the filling evenly over the cake, leaving a small border around the edges.

• Re-roll the cake without the towel, keeping it snug but gentle. Wrap it in plastic wrap and refrigerate for at least 1 hour before slicing.

• Dust the top with powdered sugar before serving.

Notes

• Use pure pumpkin puree, not pumpkin pie filling.

• Roll the cake while warm to prevent cracking.

• Chill the roll before slicing for cleaner cuts.

• Store in the refrigerator for up to 5 days or freeze for up to 3 months.

• You can substitute mascarpone or coconut cream for a dairy-free filling.

• Prep Time: 20 minutes
• Cook Time: 15 minutes

Michelle Davis