This isn't just any pumpkin roll-it's the best make-ahead dessert for Thanksgiving. Soft pumpkin cake, creamy filling, and a swirl that stays picture-perfect even after freezing. It's your new secret to getting dessert done early… and still earning all the compliments on the big day.
💌 Want to Save This Recipe?
I'll email this recipe to you, so you can come back to it later!
If you're in a pumpkin-baking mood, be sure to check out my Soft Pumpkin Cookies and my moist Pumpkin Bread-they're perfect additions to any fall dessert lineup.
Pumpkin rolls tend to shine during the big holiday stretch-from Thanksgiving right through Christmas. My family never complains when I make it twice in one season… and honestly, I don't blame them.
Making this pumpkin roll ahead saves you valuable time on busy holiday mornings when the kitchen is already in full swing.
Check-out the ideal timeline that I like to use, leading up to Thanksgiving.
Why you'll love this recipe
- It's truly holiday-friendly. You can make the whole pumpkin roll weeks before Thanksgiving or Christmas, freeze it, and pull out a perfect dessert when you actually need it.
- The flavor gets even better over time. A little rest in the fridge (or freezer!) lets all those cozy pumpkin spices settle in and taste richer when you slice it.
- My filling is extra stable for freezing. No weeping, no graininess, and no surprise cracks when you thaw it-just a smooth, creamy swirl every time.
Key ingredients
This recipe keeps things straightforward, and I'm walking you through the three key ingredients that really make a difference.
Cream Cheese: Make sure you're using full-fat cream cheese in block form-not the whipped kind-and let it come completely to room temperature before mixing. This gives you a smooth, creamy filling without any lumps or graininess.
Powdered Sugar: Sift your powdered sugar before adding it to the filling. It may feel like an extra step, but it makes the texture unbelievably silky and keeps your swirl looking clean and beautiful in every slice.
Canned Pumpkin: Use pure canned pumpkin for the best flavor and consistency-not pumpkin pie filling, which already has sugar and spices added and will throw off the texture. I love using Libby's because it's thick, reliable, and always gives the roll that perfect cozy pumpkin flavor.
Heather's helpful hints
- Roll the cake while it's warm (but cool enough to handle) so it stays flexible and doesn't crack.
- Make sure the rolled cake cools completely before adding the filling to prevent melting or slipping.
- Spread the filling in a thin, even layer so it swirls neatly without squeezing out the sides.
How to make a pumpkin roll
Let's walk through the simple steps to bake, fill, and get your pumpkin roll ready for the holidays.
Step 1
Mix the dry ingredients in one bowl and the wet ingredients in another.
Step 2
Mix the batter, spread it into the pan, and bake until set. Roll it up with the parchment to cool.
Step 3
Beat the cream cheese filling until creamy, then unroll the cake and spread the filling.
Step 4
Wrap the roll tightly, chill or freeze it flat, and thaw in the refrigerator before slicing.
Variations and substitutions
Here are a few fun ways to change up this pumpkin roll if you want to try something a little different.
- Add a thin swirl of cranberry jam before the filling for a bright, festive twist that feels perfect for Thanksgiving or Christmas.
- Fold finely chopped toasted pecans or walnuts into the filling for a little crunch without changing the classic flavor.
- Make mini pumpkin rolls by cutting the baked cake into thirds and rolling each section separately for cute, shareable treats.
Have a specific food allergy?
Ask ChatGPT for suggestions on how to alter the recipe for your diet!
How to freeze your pumpkin roll
Freezing your pumpkin roll is the easiest way to get ahead on holiday baking without sacrificing texture or flavor. Here's how to do it.
1. Fill and roll the cake tightly once it has cooled.
After the cake cools completely, spread the filling in a thin layer and roll it back up firmly so it holds its shape.
2. Wrap the roll in two layers of plastic wrap.
Make sure it's snug and sealed well to keep out air and prevent freezer burn.
3. Add a final layer of foil and freeze on a flat surface.
This extra wrap protects the swirl, and freezing it flat keeps the roll perfectly round.
4. Thaw overnight in the refrigerator before serving.
Keep it wrapped while thawing, then dust with powdered sugar and slice once fully chilled.
Recipe
Make-Ahead Pumpkin Roll Recipe
Equipment
- 1 10×15-inch baking pan
Ingredients
Pumpkin Cake Layer
- ¾ cup flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- 3 large eggs beaten
- 1 cup sugar
- ⅔ cup pumpkin puree
Cream Cheese Filling
- 1 8 ounce package cream cheese softened
- 1 teaspoon vanilla extract
- 2 tablespoons butter softened
- 1 cup confectioners' sugar sifted
Instructions
- Preheat the oven to 350°F, grease a 10×15-inch jelly roll pan, line it with parchment (leaving a little overhang), and lightly grease the parchment.
- Whisk together the flour, salt, baking soda, and cinnamon in a medium bowl. Next, whisk the eggs, sugar, and pumpkin in a separate bowl until smooth.
- Combine the wet and dry ingredients just until the batter comes together, then spread it evenly in the prepared pan.
- Bake for 12-15 minutes, or until a toothpick comes out clean, and immediately lift the hot cake out of the pan and gently roll it up-parchment and all-starting from a short end; place the roll on a wire rack to cool completely.
- Beat the cream cheese, butter, vanilla, and sifted powdered sugar until smooth and fluffy while the cake cools.
- Carefully unroll the cooled cake, spread the filling in a thin, even layer (leaving a border), re-roll it without the parchment, and wrap it in plastic wrap.
- To freeze, wrap the finished roll tightly in plastic wrap and foil, freeze it flat, then thaw overnight in the refrigerator before slicing and serving.
Notes and Tips
- Roll the cake while it's warm, not fully cooled - most cracking happens when the cake sits too long before rolling and loses its flexibility.
- Let the rolled cake cool completely before adding the filling - many bakers end up with slipping or "melting" filling because the cake was still warm.
- If your cake turns sticky or "sweaty," it's usually trapped steam - cooling the roll on a wire rack helps airflow and prevents moisture buildup.
- Use a 10×15 jelly-roll pan for the right thickness - a 9×13 pan makes the cake too thick, and it's one of the top reasons people report cracking in the comments.
- Lift the cake out of the pan using the parchment overhang - several bakers mention the cake tearing if they try to flip it or pry it out.
- Go easy on the filling - too much filling causes it to squish out the sides when re-rolling, which is another very common issue.
Nutrition
Frequently asked questions
Cracks usually happen when the cake cools too long before rolling, so make sure you shape it while it's still warm and flexible; a warm cake rolls smoothly, while a cooled one tends to break. Rolling it gently but tightly in parchment (or a clean towel) helps the cake "learn" its shape before you add the filling.
A sticky surface is almost always caused by trapped steam, which can happen if the cake is wrapped too tightly or cooled in a humid kitchen; letting it rest on a wire rack with good airflow and giving it enough time to cool completely before unrolling will keep the surface dry and easy to work with.
A 9×13 pan will make the cake thicker, which means it won't roll as easily and is more likely to crack, so a 10×15 jelly-roll pan is really the best option for getting that thin, flexible layer that rolls up beautifully.
Didn't find the answer you're looking for?
Ask AI to answer based on this specific recipe:
Marie Josee Roy says
You're missing the ginger, clove, nutmeg and allspice in your instructions. :)
Heather says
Ohh, good catch! Thank you for pointing that out! I appreciate it 😊
Jessica says
I’ve made a lot of pumpkin rolls, but this is the first time I tried freezing one ahead. It thawed beautifully and saved me so much time on Thanksgiving morning!