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.
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, pumpkin cake, 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.
More Fall Desserts
- Popcorn Balls
- Pumpkin Cinnamon Rolls
- Pumpkin Butter Hand Pies
- Apple Crumble Bars
- Mini Pumpkin Bundt Cakes
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Ingredients
For the Cake Batter:
- 1 cup granulated sugar
- ¾ cup canned pumpkin purée
- ¾ cup all-purpose flour
- 3 large eggs
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 2 to 3 tablespoons powdered sugar, for the towel
For the Filling:
- 8 ounces block-style cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 ½ teaspoons pure vanilla extract
- ½ cup pecans, chopped (optional)
Instructions
- Preheat the oven to 375°F.
- Grease the bottom and sides of a 10×15-inch jelly roll pan or baking sheet with butter, and line the pan with parchment paper. Then lightly spray the parchment paper with non-stick cooking spray. Set aside.
To Make the Cake Batter:
- In a large bowl, combine the sugar, pumpkin purée, flour, eggs, pumpkin pie spice, and baking soda.1 cup granulated sugar¾ cup canned pumpkin purée¾ cup all-purpose flour3 large eggs1 tablespoon pumpkin pie spice1 teaspoon baking soda
- Pour the cake batter into the prepared pan, smooth into an even layer, and bake for 14 to 16 minutes.
- Remove the cake from the oven, and let it cool for a couple of minutes. While the cake cools, sprinkle the powdered sugar over a clean tea towel.2 to 3 tablespoons powdered sugar
- Carefully flip the the cake onto the prepared towel, and remove the parchment paper.
- Roll the towel and the cake together, and allow the cake to cool. (The towel will be rolled up inside the cake.)
To Make the Filling:
- In a medium bowl, combine the cream cheese, powdered sugar, butter, and vanilla. Fold in the pecans if using.8 ounces block-style cream cheese1 cup powdered sugar2 tablespoons unsalted butter1 ½ teaspoons pure vanilla extract½ cup pecans
- Gently, unroll the cooled cake, and use a spatula to spread the filling over the inside of the cake leaving about 1-inch of space along one of the shorter sides. Don't try to make the cake lay flat. It will try to roll at the ends.
- After filling the cake, roll the cake back up and wrap it tightly in plastic wrap or place in an airtight container. Store it in the refrigerator for 1-2 hours to set.
- Sprinkle it with extra powdered sugar before serving.
Suggested Equipment
- Jelly Roll Pan (10×15-inch)
How to Video
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
