Easy Pumpkin Bread Recipe

This pumpkin bread is actually a pumpkin roll — a thin sheet of spiced pumpkin cake that you bake, roll up in a powdered sugar-dusted towel while it’s still warm, let cool completely, then unroll and fill with cream cheese frosting before rolling it back up. The end result is a spiral of pumpkin cake and tangy cream cheese filling that slices into gorgeous rounds.

It looks like you spent your whole afternoon in the kitchen. You didn’t.

The ingredient list is short, the technique is straightforward, and the Bisquick shortcut means you skip measuring out flour, baking powder, and salt separately. If you’ve never made a roll cake before, this is the one to start with — it’s forgiving, it comes together in under 30 minutes of active time, and the cream cheese filling alone is worth making.

Why This Sweet Recipe Works

• Bisquick does the heavy lifting — no separate leavening to measure, and it gives the cake just enough structure to roll without cracking
• Rolling while hot is the key move — the cake is pliable right out of the oven; once it cools rolled, it holds that shape and won’t crack when you fill it
• Powdered sugar on the towel does double duty — keeps the cake from sticking and gives the outside of the finished roll its classic dusted look
• Cream cheese filling is tangy, not cloying — it cuts through the spiced pumpkin rather than competing with it
• Two-thirds cup of pumpkin keeps it moist without making the batter too wet to set

What to Know Before You Start

This is a roll cake, not a loaf. You need a 10×15 inch jelly roll pan — a standard rimmed baking sheet works if it’s close to that size.

Too large and the batter spreads too thin; too small and the cake is too thick to roll cleanly.

Have your towel ready before the cake goes in the oven. Lay a clean kitchen towel flat (not terrycloth — it sticks), sift a generous cup of powdered sugar over it, and set it within reach.

The moment the cake comes out, you’re inverting and rolling. You don’t have time to search for a towel.

Cool time matters. The cake needs at least 1 hour on a wire rack before you unroll and fill it.

Warm cake plus cream cheese filling equals a sliding mess. Plan for this, especially if you’re bringing it somewhere.

Softened cream cheese and butter for the filling means left on the counter for 30–45 minutes minimum. Cold cream cheese will leave lumps no matter how long you beat it.

Ingredients

Pumpkin Cake

• 1 cup sugar
• 3 eggs — beaten with sugar for 5 full minutes; this step builds structure
• 2/3 cup canned pumpkin — plain pumpkin puree, not pumpkin pie filling
• 3/4 cup Bisquick
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice

Cream Cheese Filling

• 8 oz cream cheese, softened — full fat for best texture
• 1/4 cup butter, softened
• 1 cup powdered sugar (plus 1 cup sifted onto the towel before baking)
• 1 teaspoon vanilla extract

The recipe uses 2/3 cup pumpkin, which is less than a full 15-ounce can. Leftover pumpkin keeps in the fridge for a week — stir it into oatmeal or pancake batter.

Optional add-in: finely chopped pecans sprinkled over the batter before baking.

How to Make Pumpkin Roll

Step 1: Prep Everything

Preheat oven to 375°F. Line a 10×15 inch jelly roll pan with wax paper and grease it well.

Lay a clean kitchen towel on the counter and sift 1 cup of powdered sugar evenly over it. Set aside within reach.

Step 2: Beat Eggs and Sugar

Beat eggs and sugar on medium speed for 5 full minutes. The batter should be pale and slightly thickened.

A hand mixer works — though by minute three you’ll wish you’d used a stand mixer. The 5 minutes isn’t optional; it builds the volume and structure that lets the cake roll without cracking.

Step 3: Add Pumpkin and Dry Ingredients

Mix in the pumpkin, Bisquick, cinnamon, and pumpkin pie spice until smooth. The batter will be thin — that’s correct.

Spread into the prepared pan and smooth to the edges. Sprinkle pecans over the top now if using.

Step 4: Bake

Bake at 375°F for 15 minutes. The top will look set and the edges will be slightly pulling away from the pan.

It should spring back lightly when pressed in the center.

Step 5: The Hot Roll

Immediately invert the pan onto your powdered sugar-dusted towel. Peel the wax paper off slowly at a low angle.

Starting at the narrow end, roll the cake up inside the towel into a log. Place seam-side down on a wire rack and cool completely — at least 1 hour.

This is the step that prevents cracking. Rolling while the cake is warm and pliable trains it to hold that curve.

Wait until it’s cool and flat, then try to roll it — it cracks. Do it while it’s hot.

Step 6: Make the Filling

Beat softened cream cheese and butter until smooth. Add 1 cup powdered sugar and vanilla; beat until creamy.

Taste — it should be lightly sweet and tangy. Add more powdered sugar a tablespoon at a time if you want it sweeter.

Step 7: Fill, Roll, and Chill

Unroll the cooled cake from the towel. Spread filling evenly, leaving about half an inch from the edges.

Roll back up without the towel, keeping it snug. Place seam-side down on a plate, refrigerate for at least 2 hours.

Dust with fresh powdered sugar before slicing.

Helpful Tips

Why did my cake crack?

Most likely you waited too long to roll. It needs to go from oven to towel to rolled shape in under 2 minutes.

A small crack isn’t a disaster — the cream cheese filling holds everything together and cracks are nearly invisible once sliced.

The wax paper stuck

Grease it well before adding batter. If it sticks anyway, peel at a very low angle almost parallel to the cake surface.

Pulling upward tears the cake.

Lumpy filling

Cold cream cheese. Keep beating — if it’s still lumpy after a few minutes, set the bowl over a larger bowl of warm (not hot) water for a minute and beat again.

A sifter makes this easier

A basic flour sifter gives you an even layer of powdered sugar on the towel and a clean dusting on the finished roll. Not required, but useful if you bake regularly.

Variations

No Bisquick

Sub 3/4 cup all-purpose flour plus 1 teaspoon baking powder and a pinch of salt. Almost identical result.

More spice

Add 1/4 teaspoon ground ginger and a pinch of cloves to the batter for a more pronounced spice flavor.

Maple cream cheese filling

Swap vanilla for 1 teaspoon real maple syrup and reduce powdered sugar by 2 tablespoons. Maple and pumpkin spice is an excellent combination.

Storage and Make-Ahead

Refrigerator: Wrap tightly in plastic wrap or store in an airtight container. Keeps up to 5 days.

Re-dust with powdered sugar before serving since it absorbs into the cake.

Freezer: Wrap in plastic wrap then foil and freeze up to 2 months. Thaw overnight in the refrigerator.

The texture holds up well.

Make-ahead: Bake and roll the cake in the towel, then refrigerate overnight. Fill the next day.

You can also make the whole finished roll up to 3 days ahead — the flavor actually gets better after a day in the fridge as everything melds together.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, but drain it well first. Fresh pumpkin holds more water than canned.

Press through a fine mesh strainer or drain in cheesecloth for 30 minutes before measuring. Canned pumpkin is consistent and not worth going fresh for unless you have fresh pumpkin to use up.

My roll cracked when I unrolled it to fill — now what?

Spread the filling and re-roll anyway. The cream cheese filling acts as a glue.

Small cracks on the outside are barely visible once sliced. If there’s a significant gap, press it gently closed and chill seam-side down.

Can I make this without a jelly roll pan?

A half sheet pan (18×13) works — the cake will be thinner, so check at 12 minutes. A 9×13 will make it too thick to roll without cracking.

The 10×15 is the right size.

Is this the same as pumpkin roll?

Yes — pumpkin roll, pumpkin bread roll, and pumpkin cake roll all refer to the same thing: spiced pumpkin sheet cake rolled with cream cheese filling. This is different from pumpkin quick bread (the loaf-style version).

How far ahead can I make this?

Up to 3 days in the refrigerator, up to 2 months in the freezer. One of the better make-ahead desserts around.

More Pumpkin Recipes

• Grandma’s Pumpkin Bars with Cream Cheese Frosting — same great cream cheese frosting, in easier-to-serve bar form