Not Too Sweet Pumpkin Roll Recipe (Simple But Impressive)

There are certain recipes that become more than just something you make in the kitchen—they become memory holders. This pumpkin roll recipe is that recipe for me. Want more healthier holiday inspiration? Subscribe to my free Substack newsletter!

I was about 13 the first time I made it, standing in my Granny Jo’s kitchen with flour on my nose and pumpkin puree on my fingers. She showed me every step patiently and slowly, never rushing me—even when I cracked eggs a little too aggressively or spilled powdered sugar across the counter. That was the moment I truly fell in love with baking—not just because of the dessert, but because of the feeling of creating something with someone you love.

I’ve made this pumpkin roll recipe almost every Thanksgiving since. I’m 27 now, and Granny Jo has since passed, but every time I roll that warm pumpkin cake around sweet, creamy filling, I feel close to her again. Over the years, I’ve modified the recipe to be slightly less sweet, creating a lighter pumpkin roll that’s the perfect ending to a holiday meal. The smell alone takes me right back to her kitchen—quiet country afternoons and the kind of love that lives on through simple traditions.

My Slightly Lighter Pumpkin Roll Recipe

This homemade pumpkin roll recipe is soft, lightly spiced, filled with creamy vanilla filling, and perfect for Thanksgiving, Christmas, or any cozy fall gathering.

What This Pumpkin Roll Is Like

This pumpkin roll recipe creates a cake that is beautifully light, airy, and perfectly moist—never dense or heavy. The filling has that classic sweet tang of cream cheese, but it’s still soft and light, not overly rich. Every bite feels a little more-ish in the best way: delicate, balanced, and just sweet enough. It’s the kind of dessert that feels like the perfect ending to a big Thanksgiving meal—satisfying without being overwhelming.

Pumpkin Roll Cake Ingredients

• All-purpose flour
• baking powder
• baking soda
• ground cinnamon
• ground cloves
• pumpkin pie spice
• salt
• eggs
• granulated sugar
• homemade pumpkin puree (or canned)
• vanilla extract
• powdered sugar (for sprinkling on towel)

Pumpkin Roll Filling Ingredients

• Cream cheese
• Powdered sugar
• Butter
• Pumpkin pie spice
• Vanilla bean paste (or vanilla extract)
• Heavy whipping cream

Step-By Step Instructions For Making a Pumpkin Roll

Step 1: Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.

Step 2: Combine flour, baking powder, baking soda, cinnamon, cloves, pumpkin pie spice and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Add vanilla. Stir in flour mixture. Spread evenly into prepared pan (it will be a thin batter).

Step 3: Bake for 13 to 15 minutes or until top of cake springs back when touched very gently. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately turn cake onto prepared towel. Carefully peel off paper. Carefully roll up cake and towel together, starting with narrow end. Ensure you do this tightly but without breaking the cake. This is what will give your cake the beautiful swirl! Cool on wire rack.

Step 4: To make the filling, use a small food processor or hand mixer and a small bowl, beat cream cheese, powdered sugar, pumpkin pie spice, butter and vanilla extract in small mixer bowl until smooth (DO NOT ADD WHIPPING CREAM YET).

Step 5: In another bowl, beat heavy whipping cream for a few minutes until soft peaks have formed. Then combine with the cream cheese mixture.

Step 6: Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Cover in plastic wrap and refrigerate at least one hour (but I prefer overnight). Sprinkle with powdered sugar before serving, if desired.

Pumpkin Roll Tips for Success

A mini food processor makes the filling extra smooth, but a hand mixer also works beautifully.

Use a smooth cotton towel (non-terrycloth works best).

Don’t skimp on powdered sugar—it prevents sticking.

The cake will feel very light compared to other cakes—this is normal for a classic pumpkin roll recipe.

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If you make this pumpkin roll recipe, I hope it brings warmth into your home the way it has always brought warmth into mine. And maybe—just maybe—it becomes part of your family’s story too. 🤍

Try More Of My Healthier Recipes

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