Pumpkin Biscuit

  • 150 grams (1 1/4 cups) all-purpose flour
  • Pinch of salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • Pinch of ground ginger
  • 150 grams (2/3 cup) pumpkin puree
  • 200 grams (1 cup) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract


  • 220 grams (8 oz) cream cheese, at room temperature
  • 60 grams (4 tablespoons) unsalted butter, at room temperature
  • 40 milliliters (3 tablespoons) maple syrup


  • Oven

    Make sure your oven is preheated to 347°F for even baking. Consistent heat is key for a good rise.

  • Baking sheet

    Line it with parchment paper to prevent the biscuit from sticking and to make rolling it easier.

  • Mixing bowls

    You'll need at least two: one for dry ingredients and one for wet ingredients. Opt for medium to large sizes to avoid splashing.

  • Whisk

    Use for combining your dry and wet ingredients until smooth.

  • Wooden stick (toothpick)

    Essential for checking the doneness of your biscuit. It should come out clean when inserted.

  • Kitchen towel

    Helps to roll the hot biscuit without burning your hands, and to maintain its shape while cooling.

  • Hand mixer or stand mixer

    For whipping the cream cheese frosting to a fluffy consistency.

  • Aluminum foil

    Wrap the finished roll to help it hold its shape while chilling in the refrigerator.


Step 1

Preheat the oven to 347°F (175°C). Line a baking sheet with parchment paper.

Step 2

Ensure the oven is fully preheated before baking to ensure consistent results.

Step 3

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

Step 4

Sifting the dry ingredients can help achieve a smoother batter.

Step 5

In a separate bowl, mix the pumpkin puree, eggs, sugar, and vanilla extract until well combined.

Step 6

Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth.

Step 7

Be sure not to overmix to avoid a tough texture.

Step 8

Pour the batter onto the prepared baking sheet and spread it evenly.

Step 9

Use a spatula to ensure an even layer.

Step 10

Bake for about 15 minutes, or until a wooden stick inserted into the center comes out clean.

Step 11

Remove the biscuit from the oven and transfer it to a heat-resistant surface using the parchment paper edges.

Step 12

Avoid letting the biscuit cool completely on the baking sheet to prevent overbaking.

Step 13

While the biscuit is still warm, gently roll it up along with the parchment paper and allow it to cool. Use a towel to handle the hot biscuit.

Step 14

Rolling the biscuit while warm helps it retain the rolled shape when filled.

Step 15

While the roll is cooling, prepare the cream filling: Whip the cream cheese, butter, and maple syrup together until light and fluffy.

Step 16

Once the roll is completely cool, gently unroll it and remove the parchment paper. Place the biscuit onto a clean towel sprinkled with powdered sugar.

Step 17

Sprinkling powdered sugar helps prevent sticking.

Step 18

Evenly spread the cream filling over the surface of the biscuit. Carefully re-roll the biscuit without the parchment paper.

Step 19

Wrap the finished roll in foil and refrigerate for at least one hour before serving.

Step 20

Chilling helps the flavors meld and makes slicing easier.


Whether you're planning an elegant dinner party or a cozy family gathering, this pumpkin biscuit roll is versatile enough to fit any occasion. Serve it on a rustic wooden board for that homey, casual vibe. Sprinkle a bit of powdered sugar over the top before serving for an extra touch of sweetness and elegance. Pair this lovely dessert with a warm cup of spiced chai or a cold glass of milk. If you're feeling indulgent, a scoop of vanilla ice cream on the side would be the perfect finishing touch. Add some caramel drizzle and watch as your guests' eyes light up with delight. For a festive twist, garnish with roasted pecans or a dash of cinnamon on the cream cheese filling. Your guests will be coming back for seconds and maybe even thirds!


To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend in a 1:1 ratio. Opt for blends that contain xanthan gum for better texture. For a vegan version, replace the eggs with flaxseed eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg, let sit for a few minutes). Substitute the cream cheese and butter in the frosting with vegan cream cheese and plant-based butter, and use agave syrup instead of maple syrup for a completely vegan treat.


  • Why did my pumpkin biscuit crack when I rolled it?

    This can happen if the biscuit is overbaked or not wrapped while still hot. Make sure to bake for the recommended time and roll it immediately using parchment paper.

  • Can I use fresh pumpkin instead of canned pumpkin puree?

    Yes, you can use fresh pumpkin. Make sure to cook and puree it thoroughly to match the consistency of canned pumpkin puree.

  • How can I ensure the cream cheese filling is smooth and not lumpy?

    Make sure the cream cheese and butter are at room temperature before mixing. Whip them together until completely smooth before adding the syrup.

  • Can I make the roll the day before serving?

    Absolutely! The roll actually tastes better after it has had time to chill and the flavors meld together. Just keep it wrapped well in the refrigerator.

  • Can I add other spices or nuts to the filling?

    Yes! Feel free to customize the filling with additional spices like nutmeg or cloves, and add chopped nuts for extra texture.

  • How can I store leftovers?

    Keep any leftovers tightly wrapped in the refrigerator for up to 3 days. Slice as needed and serve chilled or at room temperature.

Nutrition facts

Sweet pumpkin roll that turns out well every time
Recipe Yield:8 servings
Calories:Approximately 285 calories per serving
Calories (Min - Max):270 - 300
Total Fat:14g
Saturated Fat:8g
Total Carbohydrate:35g
Total Sugars:24g