Pumpkin Roll
This pumpkin roll is made with soft pumpkin cake and tangy cream cheese filling. It’s a classic fall dessert everyone will love.
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Easy Pumpkin Roll Recipe
Every fall, like clockwork, I make my grandma’s pumpkin roll recipe. She gave it to me years and years ago (probably copied straight from the back of a Libby’s can) and it’s been a family favorite ever since.
In fact, it’s one of the best cake roll recipes I’ve made.
The pumpkin cake is soft and lightly spiced, and the cream cheese filling is smooth and creamy.
It looks complicated but it’s really not. Once you get the hang of rolling the cake, this recipe is a pretty simple!
Pumpkin recipes are always on repeat around here starting in about August. If you’re baking your way through the season too, check out my pumpkin brownies, pumpkin cheesecake bars, or classic pumpkin pie.
How to Make a Pumpkin Roll
Start by buttering a 10×15-inch jelly roll pan and lining it with parchment paper. Then spray the paper with a little non-stick cooking spray. Preheat the oven to 375°F.
In a large bowl, mix the sugar, pumpkin purée, flour, eggs, pumpkin pie spice, and baking soda until everything’s combined.
Pour the batter into the prepared pan and spread it into an even layer. It’s going to be a thin layer of batter.
Bake the cake for 14 to 16 minutes. It should feel springy to the touch, and a toothpick should come out clean. Don’t over bake it or the cake will be too dry to roll.
Give the cake a couple minutes to cool in the pan. Meanwhile, dust a large tea towel with a generous amount of powdered sugar.
Carefully flip the pumpkin cake out onto the prepared towel. It should come out in a single piece.
Peel the parchment paper off the cake. Starting at the short end, roll the cake and towel together into a log. Let it cool completely while wrapped.
In a medium bowl, mix the cream cheese, powdered sugar, butter, and vanilla until smooth. Fold in the pecans if you’re using them.
Once the cake is cool, gently unroll it (don’t try to flatten it completely). Spread the cream cheese mixture across the inside of the cake, leaving a small border along one short end.
Roll it back up (without the towel this time), let it cool completely, wrap it tightly in plastic wrap, and refrigerate for at least 1 to 2 hours to set.
Dust with more powdered sugar just before serving and slice into pieces.
Why is my pumpkin roll sticky on the outside?
That usually happens when condensation forms after rolling. To prevent it, use plenty of powdered sugar on the towel and let the cake cool completely before you stick it in the fridge.
How do I keep the pumpkin roll from breaking?
Don’t overbake it and be sure to roll it while it’s still warm. A warm cake is flexible, but a dry or cool one is more likely to crack.
Can I make this ahead of time?
Yep! It’s actually better once it’s had time to chill and set. You can make it 1–2 days in advance, or freeze it and save it for later.
How to Store Leftovers
Keep your pumpkin roll wrapped tightly in plastic wrap or place it in an airtight container. Store it in the fridge for up to 4 days. I like to add another dusting of powdered sugar just before serving.
If you want to freeze it, wrap it in plastic and foil, then place it in a freezer-safe container. It’ll keep for about two months.
Let it thaw in the fridge overnight and dust with more powdered sugar before serving.
So glad I found this recipe. I’ve been wanting to make it for years. I especially love this one because its quick, easy, and delicious. Thanks 👍.
Thanks so much, Christina! We hope you get a chance to try it. Please let us know if you have any questions. Happy Thanksgiving! 🙂
Great
Thanks so much! 🙂
I loved this recipe!! and so did the rest of my family ? One question though, can this be frozen after being premade?
Delicious!!!!
I always end up with a mess when making rolled cakes like these. Maybe I just need more practice – which is a great excuse to make this cake.
I am sooo excited for “pumpkin season” and this recipe looks like a great way to kick it off. Thanks for sharing!
I love a nice pumpkin roll for Thanksgiving! It is so nice you carried on your family tradition.
Gramma’s always have the best recipes. I love summer, but will admit fall is the season of flavour…and this pumpkin roll is the perfect example!!
Love this for a fall brunch or dessert after Sunday Supper!
Oh I love pumpkin rolls! And grandma’s always make the best ones. I’ve made a few myself and the rolling is always the scary part, but it always tastes delicious all the same. THanks so much for sharing your granny’s recipe!