Easy Thanksgiving Pumpkin Roll – 1 Hour Foolproof & Festives

Thanksgiving has always been my favorite holiday, and it’s not just about the turkey. For me, it’s all about the desserts—especially the ones that bring everyone together. Every year, my family gathers around the table, and without fail, my Easy Thanksgiving Pumpkin Roll steals the show. It’s become a tradition I look forward to, and honestly, it’s way simpler to make than it looks.

This pumpkin roll is the perfect blend of cozy spices, moist pumpkin cake, and creamy filling. It’s festive, flavorful, and just the right amount of indulgent. The best part? It’s surprisingly easy to pull off, even if you’re not a baking pro. I remember the first time I made it—I was nervous about rolling the cake, but trust me, it’s foolproof! Now, it’s my go-to dessert for Thanksgiving, and I love how it brings a little warmth and joy to the table.

Whether you’re hosting a big Thanksgiving feast or just looking for a cozy fall treat, this pumpkin roll is a must-try. It’s quick to make, looks impressive, and tastes even better. Plus, you can make it ahead of time, so you’re not stuck in the kitchen while everyone else is enjoying the holiday. Let’s get rolling—literally!

Why You’ll Love This Easy Thanksgiving Pumpkin Roll

This pumpkin roll is a total game-changer for your holiday dessert table—here’s why:

• Super simple—no fancy techniques, just straightforward baking (even beginners can nail it!)
• Festive flavors that scream fall with cinnamon, cloves, and real pumpkin
• Make-ahead magic—whip it up the day before so you’re stress-free on Thanksgiving
• Looks impressive but secretly easy (everyone will think you slaved over it)
• Creamy filling that balances the spiced cake perfectly—no dry bites here!

Trust me, once you try it, this will become your new holiday must-have. My family now refuses to let me skip making it!

Ingredients for Easy Thanksgiving Pumpkin Roll

Gathering your ingredients is the first step to pumpkin roll perfection! Here’s what you’ll need:

For the Cake:

• 3/4 cup all-purpose flour (spooned and leveled)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs (room temperature works best)
• 1 cup granulated sugar
• 2/3 cup pumpkin puree (not pie filling!)
• 1 teaspoon vanilla extract

For the Filling:

• 8 ounces cream cheese, softened (that’s one standard package)
• 1 cup powdered sugar
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract

Ingredient Notes & Substitutions

A few pro tips: For gluten-free, swap in your favorite 1:1 flour blend. Dairy-free? Use plant-based cream cheese and butter. That pumpkin puree should be plain – pie filling has added sugars and spices that’ll throw off the recipe. And I always use real vanilla extract – imitation just doesn’t give the same depth!

Equipment You’ll Need

Don’t worry—you don’t need anything fancy! Just grab these basics:

• 15×10-inch jelly roll pan (this is key—the size keeps the cake thin enough to roll)
• Parchment paper (to line the pan—trust me, skip this and you’ll regret it!)
• Stand mixer or hand mixer (for the filling and cake batter, but a whisk and elbow grease work too)
• Clean kitchen towel (lightly dusted with powdered sugar—no terrycloth!)
• Spatula (for spreading that batter nice and even)

That’s it! Simple tools for a seriously delicious result.

How to Make Easy Thanksgiving Pumpkin Roll

Alright, let’s dive into the fun part—making this gorgeous pumpkin roll! I promise it’s easier than it looks. Just follow these simple steps, and you’ll have a showstopper dessert in no time.

Step 1: Prepare the Cake Batter

First things first—preheat that oven to 375°F (190°C). While it’s heating up, grab two bowls: one for dry ingredients, one for wet. In the first bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt. Don’t skip the whisking—it makes sure those spices are evenly distributed!

In your second bowl, beat the eggs and sugar until they’re thick and pale yellow. This takes about 2-3 minutes with a mixer. Then, gently stir in the pumpkin puree and vanilla. Now, here’s the key: fold the dry ingredients into the wet mixture just until combined. Overmixing = tough cake, and we want light and fluffy!

Step 2: Bake and Roll the Cake

Line your jelly roll pan with parchment paper—this is non-negotiable unless you want a stuck cake disaster! Spread the batter evenly into the pan. I use an offset spatula to get it perfectly level. Bake for 13-15 minutes until the top springs back when you touch it.

While it bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. As soon as the cake comes out, flip it onto the towel (careful, it’s hot!). Peel off the parchment paper—this is oddly satisfying—then immediately roll it up with the towel inside. Let it cool completely like this. This step gives the cake “muscle memory” so it won’t crack when you add the filling later!

Step 3: Make the Filling and Assemble

For the filling, beat the softened cream cheese until smooth—no lumps allowed! Gradually add the powdered sugar, butter, and vanilla, beating until it’s silky and spreadable. Now, unroll your cooled cake (it’ll keep its spiral shape—magic!). Spread the filling evenly, leaving about a 1/2-inch border at the edges.

Here’s my trick: use the towel to help you re-roll it tightly, but don’t roll the towel inside this time! Wrap it in plastic wrap and chill for at least an hour. This sets the filling and makes slicing a breeze. When you’re ready to serve, dust with a little more powdered sugar for that perfect festive touch.

Tips for Perfect Easy Thanksgiving Pumpkin Roll

After making this pumpkin roll more times than I can count, I’ve picked up some foolproof tricks:

• Roll while warm – That initial roll with the towel prevents cracks when you add the filling later. Don’t skip this!
• Powdered sugar is your friend – Really dust that towel well – it’s the best insurance against sticking.
• Chill thoroughly – I know it’s tempting to slice right away, but that hour in the fridge makes all the difference for clean cuts.
• Spread to the edges – Leave just a tiny border when adding filling so it doesn’t squish out when rolling.
• If it cracks? No panic! Just dust with extra powdered sugar – it’s the baker’s equivalent of concealer!

My nephew still laughs about the first time I made this – I didn’t chill it long enough and we ended up with pumpkin roll “sushi”! Learn from my mistakes!

Serving and Storing Your Pumpkin Roll

When it’s time to serve, I love adding a little extra flair—a dollop of whipped cream or a drizzle of caramel sauce makes it extra special. For storage, just wrap it tightly in plastic wrap (or pop it in an airtight container) and keep it in the fridge for up to 3 days.

Want to freeze it? No problem! Tightly wrap the whole roll (or individual slices) in plastic, then foil, and freeze for up to a month. Thaw overnight in the fridge—it’ll taste just as fresh as day one!

Easy Thanksgiving Pumpkin Roll FAQs

Q: Can I make this pumpkin roll ahead of time?
Absolutely! That’s one of my favorite things about it. You can make it up to 2 days before serving—just wrap it tight in plastic and keep it refrigerated. The flavors actually get better as it sits!

Q: Why did my cake crack when I rolled it?
Don’t worry—this happens to everyone at first! The keys are: 1) Roll it warm right out of the oven (not cooled), and 2) Use enough powdered sugar on the towel. If it still cracks a bit, no one will notice once it’s filled and sliced!

Q: Can I freeze the pumpkin roll?
Yes! Wrap it tightly in plastic wrap, then foil, and freeze for up to a month. Thaw overnight in the fridge—it’ll taste fresh as ever. I always make an extra to freeze for unexpected guests!

Q: Is canned pumpkin okay to use?
Definitely—just make sure it’s 100% pumpkin puree, not pumpkin pie filling (which has added spices and sugar). Libby’s is my go-to brand for consistent results every time.

Q: Can I substitute the cream cheese filling?
While the cream cheese is classic, you could use whipped cream or buttercream in a pinch—just know the roll won’t slice as cleanly. For nut lovers, I sometimes add chopped pecans to the filling!

Nutritional Information

Estimates vary based on brands. Approx. per slice: 280kcal, 38g carbs, 12g fat. Remember, it’s the holidays – we’re not counting, we’re celebrating!

Share Your Pumpkin Roll Creations

I’d love to see your pumpkin roll masterpieces! Snap a photo and tag me—nothing makes me happier than spotting these swirls of fall goodness on my feed. Did you add any fun twists? Let me know! You can also find more Thanksgiving dessert ideas on Pinterest.

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