Pumpkin Roll Recipe

By Maria Lichty

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Quick Summary

This classic pumpkin roll recipe is a favorite fall dessert. The pumpkin cake is moist, perfectly spiced, and filled with a rich cream cheese filling. It can be made in advance, making it a great dessert for Thanksgiving or any day.

pumpkin roll with cream cheese filling cut into slices.

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A pumpkin roll is a classic fall dessert! Not only is it a fun cake to make, but it’s impressive to serve and delicious to eat!

The cake itself is moist, soft, and slightly spiced, with warm notes of cinnamon, nutmeg, and ginger, typical of fall desserts. The cream cheese filling adds a rich, tangy sweetness that perfectly complements the pumpkin flavor and helps hold the spiral shape in place.

The cake is surprisingly easy to make and the rolled shape makes it look elegant. It’s the perfect dessert for impressing guests.

Another bonus? Pumpkin rolls can be made in advance and stored in the refrigerator or freezer, making them convenient for Thanksgiving or busy schedules. It’s nice to always have a dessert ready to go, especially during the busy holiday season.

ingredients in bowls to make pumpkin roll.

Ingredient Notes

  • Pumpkin– Use 100% pure pumpkin puree, not pumpkin pie filling.
  • Pumpkin Pie Spice– Look for pumpkin pie spice in the baking aisle. It is a blend of cinnamon, nutmeg, ginger, allspice, and cloves.
  • Cream Cheese– Use plain full-fat brick cream cheese. Make sure to let the cream cheese come to room temperature before mixing. This ensures a smooth, lump-free filling.
  • Butter– Use unsalted butter and make sure it’s at room temperature.
pumpkin roll cake batter in mixing bowl with spatula.

How to Make a Pumpkin Roll

  • Preheat the oven. Grease a 10×15-inch jelly roll pan with nonstick cooking spray. Line the baking sheet with parchment paper and spray again to make sure the cake easily releases. Set aside.
  • In a large bowl, whisk together the dry ingredients and set aside.
  • In a medium bowl, whisk the eggs, sugar, pumpkin, and vanilla together until well combined. Pour the pumpkin mixture into the dry ingredients and stir until just combined.
spreading pumpkin roll cake batter onto sheet pan with spatula.
  • Use a spatula to spread the batter evenly into the prepared pan. Slightly shake the pan to make sure it is even and reaches the corners of the pan.
  • Bake for 12 to 17 minutes, or until a toothpick inserted in the center comes out clean. Check early to be safe, every oven is different. You don’t want to over bake the cake. A dry cake is much more likely to crack when being rolled up. Be sure to pull your cake out of the oven when the edges are just beginning to look dry and the center is still moist-looking but springs back when pressed.
rolling up pumpkin roll cake in kitchen towel with confectioner's sugar.
  • While the cake is baking, sprinkle a thin, clean cotton kitchen towel with ½ cup powdered sugar. The confectioners’ sugar will prevent the cake from sticking to the towel.
  • Remove the cake from the oven and immediately invert cake onto towel. You want to roll the cake up while it is still warm, don’t wait! Carefully peel back the parchment paper. Starting with the narrow end of the cake, slowly roll up the cake and towel together.
  • When the cake is in a log, set it seam-side down on a wire cooling rack and let it cool completely before filling.
cream cheese frosting in bowl with spatula with pumpkin roll in kitchen towel.
  • When the cake is cool, make the cream cheese frosting. Using a stand mixer or hand mixer, beat the cream cheese on high speed for about 1 minute or until smooth. Add the butter and beat until creamy and smooth. until completely smooth and creamy. Add the confectioners’ sugar, vanilla, and pinch of salt; beat until well combined.
pumpkin roll cake with cream cheese frosting ready to be rolled up on kitchen towel.
  • Gently and slowly unroll the cake. Flatten it out and spread the cream cheese frosting on top, leaving about a 1/4-inch border around the cake. Carefully and tightly roll the cake back up, without the towel.
  • Wrap the cake in plastic wrap and refrigerate for 1 hour before serving. Remove from the fridge and dust with confectioners’ sugar. Slice and serve!
pumpkin roll on cooking rack.

Recipe Tips

  • Choose the Right Pan: Bake the cake in a 10×15-inch jelly roll pan, which is slightly smaller than a standard-sized baking sheet. If the cake batter is spread too thin, the cake will be dry and it won’t roll up as nicely. Make sure you line the pan with parchment paper and spray it with nonstick cooking spray to prevent it sticking.
  • Don’t Over Bake: A dry cake is more likely to crack when rolled up. Check the cake early!
  • Cool Quickly: As soon as the cake is out of the oven, invert it onto a powdered sugar-dusted towel. This prevents it from cooling too much in the pan, which can make it stick.
  • Roll It Up While Warm: Roll the cake while it’s still warm to help it hold its shape without cracking.
  • Chill Before Slicing: Refrigerate the rolled cake for at least an hour after filling. This helps it set and makes slicing easier.
  • Dust with Powdered Sugar: Before serving, dust the outside with confectioner’s sugar for a nice presentation and added sweetness.
  • Experiment with Flavors: Feel free to add chopped pecans, walnuts, or chocolate chips for a twist.
  • Practice Patience: If the cake cracks, don’t worry! You can cover it with a little extra cream cheese frosting or more confectioner’s sugar!

How to Store & Freeze

Pumpkin rolls keep well in the refrigerator and freezer, so they’re the perfect dessert to make in advance.

  • Storing in the Refrigerator: Once your pumpkin roll is assembled and chilled, wrap it tightly in plastic wrap. This prevents it from drying out and keeps it fresh. Store the pumpkin roll in the refrigerator for up to one week.
  •  Storing in the Freezer: If you want to store for a longer period, you can freeze the pumpkin roll. Wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. Make sure to label it with the date so you can keep track of how long it’s been in the freezer. Freeze for up to 3 months. You can also freeze leftover individual slices of cake.
  • Thawing & Serving: To thaw, place it in the refrigerator for several hours or overnight before serving. When ready to serve, you can slice the roll directly from the fridge, or let it sit at room temperature for about 30 minutes for a softer texture.
piece of pumpkin roll cake on plate with fork.

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Pumpkin Roll

This classic pumpkin roll recipe is a favorite fall dessert. The pumpkin cake is moist, perfectly spiced, and filled with a rich cream cheese filling. It can be made in advance, making it a great dessert for Thanksgiving or any day!
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Ingredients
  

For the pumpkin cake:

For the cream cheese filling:

Instructions
 

  • Preheat oven to 350 degrees F. Grease a 10×15-inch baking sheet with nonstick cooking spray. Line the baking sheet with parchment paper and spray again to make sure the cake easily releases. Set aside.
  • In a large bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  • In a medium bowl, whisk the eggs, sugar, pumpkin, and vanilla together until well combined. Pour the pumpkin mixture into the dry ingredients and stir until just combined.
  • Use a spatula to spread the batter evenly into the prepared pan. Slightly shake the pan to make sure it is even and reaches the corners of the pan.
  • Bake for 12 to 17 minutes, or until a toothpick inserted in the center comes out clean. Check early to be safe, every oven is different.
  • While the cake is baking, sprinkle a thin, clean cotton kitchen towel with ½ cup powdered sugar. The confectioners’ sugar will prevent the cake from sticking to the towel.
  • Remove the cake from the oven and immediately invert cake onto towel. Carefully peel back the parchment paper. Starting with the narrow end of the cake, slowly roll up the warm cake and towel together. When the cake is in a log, set it seam-side down on a wire cooling rack and let it cool completely.
  • When the cake is cool, make the frosting. Using a stand mixer or hand mixer, beat the cream cheese on high speed for about 1 minute or until smooth. Add the butter and beat until creamy and smooth. until completely smooth and creamy. Add the confectioners’ sugar, vanilla, and pinch of salt; beat until well combined.
  • Gently and slowly unroll the cake. Flatten it out and spread the cream cheese frosting on top, leaving about a 1/4-inch border around the cake. Carefully and tightly roll the cake back up, without the towel.
  • Wrap the cake in plastic wrap and refrigerate for 60 minutes. Remove from the fridge and dust with confectioners’ sugar. Slice and serve!
Keywords cake, cream cheese, pumpkin

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Maria those Pumpkin rolls look so cute and delish!

    Wow thats a great couch, looks comfy and lots of room. I have some new black leather couches arriving at the end of the month, can’t wait!!

    Maria
    x

  2. I haven’t been too successful with jellyroll type things, I usually end up having to coat the outside in whipped cream to hide the flaws…
    Anything with cream cheese frosting is pretty awesome though…

  3. That pumpkin roll looks delish! I’ve never made a roll before…I think I need to try this! I’m so loving pumpkin right now!

  4. Oh this looks so good – i have never made pumpkin roll before.

    Love your couch, I could just melt into this with a good cookook in hand to read ๐Ÿ™‚

    Rosie x

  5. Those are beautiful! Definitely pocketing this recipe to make for a fall family party. Thanks for sharing these!

  6. These are one of our favorite desserts for Thanksgiving. My son loves to help roll them up and slice them. We love to give them to friends for the holidays, too. But oh my goodness, I’ve not tried freezing them! You are so smart!

  7. Maria, These look absolutely scrumptious! I’ve never had them before but I love anything pumpkin and I love that you can make them ahead of time and then, freeze them. So many delicious recipes to try, so little time!!

  8. my mom made this exact roll every year for me when i was younger! it’s very nostalgic for me ๐Ÿ™‚

  9. I can’t believe I’ve never made a pumpkin roll! My family (and everyone I know) LOVES them. This is totally gonna happen this holiday season!

  10. HI ๐Ÿ™‚ This recipe sounds delicious! Is there something to substitute for the lemon? I’m allergic to lemon so can’t have it. Would it taste okay if the lemon was left out? Would love your opinion. Thanks so much!

  11. this is one of the best things i have ever eaten! i made it last week and i think it will be the hit of the season! please do yourself a favor and go make this right now!

  12. Hello!
    I have never made a roll cake before and was wondering what size jelly roll pan to use? These look delicious!! Pumpkin rolls are my familyโ€™s favorite come fall time but the ingredients in the store bought ones are awful!! So happy I found this recipe and I canโ€™t wait to try it!!

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