Pumpkin Roll with Buttercream Filling (No Cream Cheese) — Soft, Swirly, and Crack-Resistant

Pumpkin roll with buttercream filling (no cream cheese). Soft cake, perfect swirl, simple steps, and fixes to prevent cracking.

This pumpkin roll delivers the classic holiday swirl with a filling that’s lighter and sweeter than tangy cream cheese. The cake bakes quickly, rolls up beautifully with the right cooling method, and slices into that “wow” spiral everyone expects from a centerpiece dessert—without needing complicated techniques.

Why this recipe works

• Whipped egg and sugar create a light, flexible sponge-style cake that rolls rather than crumbling.
• Pumpkin + warm spices give moisture and flavor without extra fuss.
• Rolling while warm “trains” the cake into a spiral shape so it re-rolls neatly later.
• Buttercream filling sets in the fridge so slices hold their swirl cleanly.
• A parchment-lined jelly-roll pan helps prevent sticking and makes lifting the cake easier.

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What often goes wrong with Pumpkin roll with buttercream filling (and how to fix it)

These are the problems people Google—adding them helps you rank for troubleshooting queries:

1. The cake cracks when rolling

• Fix: Roll the cake while it’s still warm (with parchment still on), then let it cool seam-side-down before filling.

2. Cake sticks to the pan or tears

• Fix: Use parchment with overhang, and grease + flour the parchment before baking.

3. Swirl is loose / roll won’t hold

• Fix: Chill the finished roll at least 1 hour before slicing so the buttercream sets.

4. Filling squishes out the sides

• Fix: Leave a clean 1/2-inch border around edges before re-rolling.

5. Cake is gummy or dense

• Fix: Beat eggs + sugar until thickened before adding pumpkin; don’t overmix once flour goes in.

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Ingredient substitutions

Nothing here is truly hard to find in the U.S., but these are common “I’m missing one thing” swaps:

• Ground cloves → allspice (1:1) or nutmeg (use a lighter hand; it’s stronger)
• Cinnamon → pumpkin pie spice (use enough to replace cinnamon + cloves flavor)
• All-purpose flour → cake flour (lighter crumb; use a bit more by volume)
• Canned 100% pumpkin → homemade pumpkin purée (well-drained; watery purée can make the cake too soft)
• Powdered sugar → make your own by blending granulated sugar with a little cornstarch until powdery (texture may vary)
• Milk (for thinning buttercream) → half-and-half, cream, or a dairy-free milk

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Ingredients (& what each one does)

** You can find the full recipe ingredients and instructions on the printable recipe card below.

For the cake

• All-purpose flour: structure for the sponge-style cake
• Baking powder + baking soda: lift and lightness so the cake rolls without feeling heavy
• Cinnamon + cloves: classic pumpkin flavor profile
• Salt: balances sweetness and sharpens spice flavors
• Eggs: provide lift and flexibility for rolling
• Sugar: sweetness + helps create a tender, rollable crumb when whipped with eggs
• 100% pure pumpkin: moisture, color, and pumpkin flavor (not pumpkin pie mix)

For the buttercream filling

• Powdered sugar: sweetens and thickens for a smooth spreadable filling
• Butter: richness, flavor, and the “set” once chilled
• Vanilla: rounds out buttercream flavor
• Milk: loosens filling to an easy-to-spread consistency

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How to make a pumpkin roll with buttercream filling

** You can find the full recipe ingredients and instructions on the printable recipe card below.

1. Prep the pan by lining it with parchment paper [paid link] with overhang; grease and flour the parchment.
2. Mix dry ingredients (flour, leaveners, spices, salt).
3. Whip eggs and sugar until thick, then mix in pumpkin; fold in dry ingredients, then spread in a pan.
4. Bake just until the center springs back.
5. Roll warm (with parchment), cool completely, seam-side down.
6. Make buttercream, unroll, spread filling leaving a border, re-roll, then chill to set.

Recipe Tips and Tricks

• Use a 15×10 jelly roll pan [paid link] so the cake bakes thin enough to roll cleanly.
• Don’t overbake—pull when the cake springs back to reduce cracking risk.
• Chill before slicing for the cleanest spiral.
• Slice with a serrated knife for neat pieces (great for presentation).

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Recipe variations

• Cream cheese swap (optional variation): replace buttercream with cream cheese frosting (different flavor profile)
• Chocolate pumpkin roll: add cocoa to the cake or use a chocolate buttercream filling
• Nutty crunch: add chopped toasted pecans or walnuts to the filling or as garnish
• Spice-forward: add a touch of ginger or nutmeg for a stronger “pumpkin spice” profile

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Serving suggestions

• Coffee, hot tea, or warm cider
• Fresh fruit on the side (berries or sliced apples)
• A small scoop of vanilla ice cream for a plated dessert presentation

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New life for leftovers

• Pumpkin roll parfait cups: cube slices and layer with whipped topping or yogurt and a sprinkle of cinnamon
• French toast twist: dip thicker slices in an egg mixture and pan-toast (treat it like dessert French toast)
• Holiday trifle: layer cubed pumpkin roll with pudding and whipped topping in a bowl

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Storage

• Refrigerator: Wrap tightly to prevent drying; refrigerate after filling (buttercream holds best chilled). Chilling also improves slicing.
• Freezer: Wrap in plastic wrap, then a freezer layer (foil or freezer bag). Thaw overnight in the fridge for best texture.

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People often ask (FAQs)

Can I use pumpkin pie filling instead of pure pumpkin?
No—pumpkin pie mix has added sugar and spices and can change texture and results. Use 100% pure pumpkin.

Why did my pumpkin roll crack?
Usually from overbaking or waiting too long to roll. Roll the cake while warm, and bake only until it springs back.

Do I have to refrigerate a pumpkin roll with buttercream filling?
Refrigeration helps it hold shape and last longer, and it sets the filling for cleaner slices.

How do I keep it from sticking?
Parchment overhang + greasing and flouring the parchment are the big wins.

Can I make it ahead?
Yes—this is an excellent make-ahead dessert because chilling improves the swirl and slicing.

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Final thought

This pumpkin roll with buttercream filling is the kind of recipe that looks bakery-level but is completely doable at home—especially when you lean on the warm-roll method and a good chill before slicing. It’s a dependable holiday dessert that earns repeat requests.

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Pumpkin Roll Cake

Ronda Eagle | Kitchen Dreaming

Pumpkin cake, also called pumpkin roll cake, is easy to make and sure to please. It’s perfect for Thanksgiving & Christmas gatherings. Try this pumpkin roll cake once and I’m sure you’ll be making it often!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 2 hours hrs 15 minutes mins

Cook Time 15 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Calories 244 kcal

Ingredients

  

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For the Cake:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large Eggs
• 1 cup sugar
• 2/3 cup canned 100% pure pumpkin [See Note]

For the Filling:

• 1-1/2 cups powdered sugar , sifted
• 8 tbsp butter , softened (1 stick)
• 1 tsp vanilla
• 1 tbsp milk

Optional Garnishes:

• 2 tbsp powdered sugar to garnish , if desired
• Sprig fresh spearmint , for garnish
• toasted cinnamon pecans

Instructions

 

• Pre-heat the oven to 375 degrees F.
• Grease a 15x10x1-inch jelly roll pan [paid link] and line a piece of parchment paper [paid link], leaving some extra room on the long (15-inch) sides. This is so you can easily lift the cake out of the pan after baking. Generously grease and flour the top of the parchment paper [paid link] and set aside.
• Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl; set aside.
• In a large bowl, combine eggs and sugar and beat until thickened. Add pumpkin and continue to mix until well combined. Stir in flour mixture. Spread batter evenly onto the prepared parchment-lined pan.
• Bake for 13 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan. Then carefully grab the sides of the parchment to lift the cake out of the pan, and place it on a flat heat-proof surface.
• Starting from the short end of the cake – and without removing the parchment paper [paid link] – carefully roll the cake until it forms a complete roll. Transfer the rolled cake to a wire rack and allow it cool completely seam-side-down.
• While the cake is cooling, prepare the buttercream filling. Cream the butter until it turns light yellow. Slowly add the powdered sugar and blend until smooth. Add the milk and vanilla to thin it out to a spreading consistency; set aside at room temperature until the cake has cooled completely.
• Once the cake has cooled completely, place it back on a flat surface and gently unroll it until the cake is mostly flat again. Spread the buttercream filling out evenly on top of the cake, leaving a 1/2-inch border around all sides of the cake so that the filling doesn’t spill out while the cake is being re-rolled.
• Then roll the cake back up again, carefully peeling off the parchment paper [paid link] as you go until it is fully released. Wrap the completed pumpkin roll tightly in plastic wrap, and refrigerate it for at least an hour to set-up the filling.
• Lightly dust the top of the Pumpkin roll with powdered sugar and garnish with a sprig of mint or toasted almonds
• Slice and serve.

Notes

1). Canned pumpkin pie mix cannot be substituted for the pure pumpkin as the prepared pumpkin mix already has the spices added. It also has sugar syrup in it, which can negatively impact the outcome of your pumpkin roll.

Nutrition

Serving: 11/10 portionCalories: 244kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 6gCholesterol: 74mgSodium: 215mgPotassium: 82mgFiber: 1gSugar: 27gVitamin A: 2897IUVitamin C: 1mgVitamin D: 1µgVitamin E: 1mgVitamin K: 4µgCalcium: 26mgFolate: 25µgIron: 1mgZinc: 1mg

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