Description

Nothing says autumn bliss like a perfectly spiraled pumpkin roll—and guess what? This recipe makes two! One for sharing, one for savoring. Lightened with Greek yogurt but full of classic spice, these rolls are a cozy combo of fluffy pumpkin cake and dreamy cream cheese filling. Whether you’re gifting one or guarding both, you’re about to roll into pumpkin perfection.

Ingredients

Scale

Pumpkin Cake:

1½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
½ tsp allspice
½ tsp salt
6 large eggs, room temp
1½ cups granulated sugar
1⅓ cups canned pumpkin (puree only!)
1 tsp vanilla extract
Non-stick spray + parchment paper
½ cup powdered sugar (for towel dusting)

Cream Cheese Filling:

12 oz light cream cheese, room temp
1½ cups powdered sugar (sifted)
12 oz (1½ cups) fat-free Greek yogurt
2 tsp vanilla extract
1 cup chopped walnuts (optional)
Extra powdered sugar for topping

Instructions

Preheat oven to 375°F (190°C). Line two 10×15” jelly roll pans with parchment, spray well.
Whisk dry ingredients in one bowl; beat eggs and sugar 4–5 mins until fluffy in another. Stir in pumpkin and vanilla.
Fold dry into wet gently—don’t overmix! Spread into pans evenly.
Bake 13–15 mins until springy. Meanwhile, dust 2 clean towels with powdered sugar.
Invert warm cakes onto towels, peel off parchment, and roll up in towels. Cool completely.
Mix filling: Beat cream cheese smooth, then add sugar, yogurt, vanilla. Fold in walnuts.
Unroll cakes, spread filling, and re-roll without towels. Wrap in plastic; chill 1 hour or more.
Serve dusted with powdered sugar. Slice with a serrated knife—wipe between slices for clean swirls.

Notes

Roll cakes while warm to prevent cracks, and don’t rush the chill—it sets the swirl! For gifting, wrap in wax paper and twine for rustic charm.

Prep Time: 20 mins
Cook Time: 15 mins

Nutrition

Calories: 210 kcal per serving
Sugar: 21g
Fat: 6g
Saturated Fat: 2g
Carbohydrates: 32g
Fiber: 1g
Protein: 5g