Pumpkin Roll Recipe
Published on October 09, 2024
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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.
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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.
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.
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.
- 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.
- 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.
- 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.
- 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!
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.
More Pumpkin Cake Recipes
- Cinnamon Swirl Pumpkin Cake
- Pumpkin Bundt Cake
- Pumpkin Sheet Cake with Brown Butter Cream Cheese Frosting
- Pumpkin Chocolate Chip Streusel Cake
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!
Ingredients
For the pumpkin cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup confectioners’ sugar, plus more for serving
For the cream cheese filling:
- 8 oz brick cream cheese, at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 1 cup confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
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!
Nutrition
Calories: 350kcal, Carbohydrates: 48g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 90mg, Sodium: 206mg, Potassium: 119mg, Fiber: 1g, Sugar: 39g, Vitamin A: 3129IU, Vitamin C: 1mg, Calcium: 50mg, Iron: 1mg
Have you tried this recipe?
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This looks so good. I have never made a roll before. I love your couch and elliptical. Are you serving the pumpkins rolls when I come over ?:)
Your pumpkin rolls look delicious. Very nice fall treat. Your new sofa is beautiful. I know you will enjoy your ellipitcal
Your rolls are so cute! I love this dessert but didn’t known you can freeze them! Great idea.
Your pumpkin rolls are beautiful treat! I have a similar couch with a chaise – I love it!
I tried to make a pumpkin roll 2 years ago and screwed it up so bad I couldn’t even eat it. Might have to overcome my fear and try your recipe. Enjoy the sofa, I want one with a chaise, I hear you can’t go back once you have one. Now I just have to wait for the one we have to wear itself out.
Maria, your pumpkin roll is beautiful. You are amazing in the varity of things you make.
Pumpkin rolls are my fav! they look so good! Your couch is cute too!
I tasted something like this years ago at a party and the host promised she would share the recipe and never did! I am so happy to see this recipe here!
These pumpkin rolls look wonderful — I can’t wait to make them! I’ll eat some and then I SHOULD jump on that elliptical, but I would probably end up taking a nap on that plush sofa instead.
The pumpkin rolls look great and very tempting…the couch looks beautiful as well 🙂
I am loving pumpkin anything these days…this looks tasty and fun to make. My kids would really enjoy these too.
Your couch is awesome! Huge and comfortable.
Oh, my heart is skipping a beat looking at this. I've never made this before but will definitely now. Congrats on your couch and elliptical. Me & my elliptical don't get along very well. I am a wimp. I can do an 1 hr on the treadmill on steep incline but hardly survive 10 min on the elliptical.Hah.
I am going to have to give this a try. I love anything pumpkin. It looks so pretty as well!
I usually make a pumpkin cake roll every year – makes it feel like fall!!
Love your couch, too!
Let me just say that the couch is amazing…and so cozy! I am so glad that you got your wish and got the elliptical trainer…very nice! OH…pumpkin roll is one of my FAVORITE treats, especially during the fall season! Thanks for sharing your recipe :).
Wow, everything looks great. I will try those pumpkin rolls, we love pumpkin here. and your couch and elliptical are awesome. I think I would be a happy woman to live in that basement.
I LOVE pumpkin roll!!!! I haven’t seen that in so long! Perfect for the fall! Pumpkin anything has my vote!
Love the couch too! 🙂
mmm…love the pumpkin rolls!!!your couch looks SUPER comfy!!
Oh. My. God. I’m so jealous. I’ve been trying to weasal a squirell machine (that’s what I call ellipticals. Long story.) out of Ben for years. Years! And that couch! I would never move.
I’ll take whatever pumpkin roll you don’t want. You know, out of the goodness of my heart.
The pumpkin roll is an absolute favorite. I love pumpkin in anything, really. Lovely couch and lucky you, it is going to get cold soon, and I hate going outside in it!
I love pumpkin rolls and I love that it’s time to get going on one. Love the couch and new toy-they’ll help balance each other out, right?
First of all, the pumpkin rolls look so good and I have to make them….maybe even this weekend. Also, I LOVE your couch and I am jealous of your eliptical. MIss you!
Mmmmm… pumpkin roll.. it looks delish!
I like the idea of freezing it too… that’s perfect for the busy holiday season.
You can’t go wrong with pumpkin rolls. They look good and I love the new couch.
Ahhh, the fabulous pumpkin roll! I love it and eat it every year. Can’t wait to try it! Enjoy your new elliptical!
This Pumpkin Roll looks really good! A delicious treat! Your sofa must be extremely comfy!
Cheers and have a great weekend,
Rosa
I love that I’m the 27th comment! 🙂
LOVE your couch – it looks sooo nice and comfortable. I’ve been meaning to email you – we have the 18th nice and open so let us know your plans so we can plan something!!
Maria… much congrats on the pumpkin roll 🙂 I’ve tried to roll, as you are aware, and had let than spectacular results. Your roll looks perfect.
And the elliptical is so cool. Just add 5 mins for every pumpkin roll 🙂
Wow! Treats at the pea pod! Love the couch and elliptical.
Dessert, elliptical and couch…I think you’re set!
Wow–that platter of pumpkin rolls is beautiful! They look delicious! It is good to know that they freeze so well too. I love your basement couch–it look perfect for a movie night! And I love ellipticals too! We ahve a tread mill –but I wish we had gotten the eliptical.
Thanks so much for commenting on my blog! I was pleasantly surprised to see that anyone actually looks at it! 🙂 The pumpkin rolls look great! I love the idea of freezing them and having them on hand when needed. Also, I love the new couch. Sectionals are awesome. I always go for that little corner area. It’s just super comfy for some reason.
I love the pumpkin roll, it is so something I look forward to eat and make! They are a lot of fun and taste great and are pretty -you’re right about that. And of course the fact that they do freeze well is a huge plus!
I made a pumpkin roll cake last year. I agree, it is certainly worth making every year! 🙂
Those are so adorable! Will you make these again when we come over to lounge on your new sofa?
those pumpkin rolls look delicious. that couch looks so comfy! perfect for me and my siblings. 🙂
What a great idea to make this and keep it in the freezer for a last-minute needed dessert! Looks delicious!
I know what you mean about that new sofa. We have a huge one like that in our family room and it’s cozy-city with loads of room for family and friends!
this pumpkin roll looks delicious. And it goes so well with that cream cheese filling. I love your new couch. Wish I had an elliptical, I heard they were better than treadmills.
You do realize that with your new couch, a blanket and a game you will never see your husband again? Pumpkin rolls are so good and everyone likes them even when they think they won’t. I will come over if we can watch men’s swimming, it is much better than football, no sweat, just dripping beautiful muscles.
again, all i could do is stare at your roll… lovely couch, btw… 🙂
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
love the couch… reminds me of ours and makes me miss it.
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…
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!
those look lovely! love how you plated them!
your pumpkin roll looks delicious, love the couch too 🙂
That roll looks lovely – you’ve got a lovely tight roll so it looks deliciously spirally!
I have never made pumpkin rolls. I love them! Yours looks fantastic!
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 🙂
Rosie x
What a fantastic idea for hallowe’en! Your pumpkin rolls look so good!
Ooooh that pumpkin cake roll is going on my short list of things to make!
Thanks Maria, I've included this in my round up!
http://oldtips.blogspot.com/2009/10/friday-recipes-pumpkin-desserts.html
Those are beautiful! Definitely pocketing this recipe to make for a fall family party. Thanks for sharing these!
Thanks for reposting this 🙂 I’m excited to have it on my list 🙂
I LOVE these! Looks delish!
I had no idea that you could freeze a cake roll! Thanks for the tip and the great recipe.
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!
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!!
Book marked, fingers crossed mine turns out well! 🙂
my mom made this exact roll every year for me when i was younger! it’s very nostalgic for me 🙂
It looks delicious. Perfect for the holidays!
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!
I have always wanted to do this, but never have, your looks so good!
The husband LOVES pumpkin roll! Thanks for sharing this simple recipe! Perfect for the holidays!
HI 🙂 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!
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!
I’ve made this before & used a cookie sheet & I think wax paper, also added chopped walnuts. It was the Bomb!
A friend gave me a recipe many years ago. It called to be rolled in chopped Walnuts and do every year.
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 family’s favorite come fall time but the ingredients in the store bought ones are awful!! So happy I found this recipe and I can’t wait to try it!!