Pumpkin Roll

5 from 3 votes
17 Comments

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This tasty Pumpkin Roll recipe is easy to make with an even easier homemade cream cheese filling! It is a delicious addition to your Fall baking checklist.

A pumpkin roll on a platter

Pumpkin Roll

Pumpkin Roll is one of those desserts that feels and tastes like fall and holidays. Delicate, light cake rolled up with creamy and rich cream cheese frosting, dusted with gloriously sweet powdered sugar makes it an elegant, gorgeous centerpiece to any family holiday buffet. It also makes a beautiful gift for friends and family.

Prepare the Cake

The first step in making your Pumpkin Roll is to make the pumpkin cake batter. Start by preheating the oven to 375. Then spray two jelly roll pans with cooking spray and then line with parchment paper.  Then, whisk together all the dry ingredients. This includes the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice – a mix of cinnamon, nutmeg, ginger, cloves, and allspice. Then, mix the sugar and eggs until the mixture turns a light yellow color and the sugar is dissolved. Then, stir in the pumpkin puree. Combine the wet and dry ingredients and stir until just combined. Don’t over-mix. Finally, pour equal amounts of the batter into each prepared pan. Use an offset spatula to level the batter.

Bake for about 15 minutes, or until the top of the Pumpkin Roll cake springs back when touched. While the cake is cooking, grab two large, thin kitchen towels. Dust each kitchen towel with powdered sugar. When the cakes are done, turn them out onto the towels and gently pull the parchment paper off. Cover with plastic wrap and let cool completely. 

*Optional: To help with shaping and to prevent cracking, you can place a new piece of parchment paper on top of the cake once its turned out and roll it up. Let the rolled cake cool completely. 

Pouring Pumpkin Roll batter onto a jelly roll pan

Preparing the Cream Cheese Frosting 

While the pumpkin roll cake is cooling, work on the filling. Start with very soft butter and cream cheese. You can achieve this by leaving them at room temperature for about an hour before starting. Using a stand mixer or hand mixer and a large bowl, blend together the butter and cream cheese until very fluffy and smooth. Add vanilla extract and mix until incorporated. Slowly add in the powdered sugar and mix until full incorporated. Make sure to scrape the sides of the bowl. 

Two slices of pumpkin roll on a plate

Assemble

Once the cake is cooled, spread the cream cheese filling in an even layer over one side of the cake. Tightly, but carefully, roll the cake up. Gently transfer to a sheet of plastic wrap and cover the cake completely. Chill in the fridge for at least an hour before serving. It will be tempting to slice into it sooner, but for that beautiful swirl to set up it needs a full hour in the fridge. 

Can I Make Pumpkin Rolls Ahead of Time?

Yes! This Pumpkin Roll Recipe makes two rolls, so it’s perfect to make and stick in the freezer. That way you’ll have plenty on hand for guests who drop by.

  • These rolls freeze beautifully for up to three months. The trick is to just thaw it overnight in the refrigerator before serving.
  • You can also make them and store in the refrigerator for a couple of days.
  • TIP: Hold off adding the powdered sugar right away. Dust that sweet sugar on the rolls just before cutting into slices so the sugar stays white and fresh-looking and doesn’t melt into the roll.
Two slices of pumpkin roll on a plate with a bite taken out of one

How Many People Will this Pumpkin Roll Recipe Serve?

This Pumpkin Roll recipe makes two Pumpkin Rolls. It is the perfect dessert to wow a crowd during the holidays.

  • If you cut the roll into one-inch slices, you can get a dozen slices per roll.
  • Cutting it more on the thin side, about ¾ inch thick, you can get up to 15 slices.
  • Each Pumpkin Roll is 12 inches long, but we generally trim a little off the ends for presentation’s sake.
  • However, if you serve already cut slices on a plate, feel free to cheat a little and put an end side face down on the plate. It tastes just as delicious as the other slices and it looks more pleasing to the eye.

More Pumpkin Recipes

Not only is pumpkin the base for thousands of decadent desserts, it’s a savory supper’s dream. Try it in this Dinner in a Pumpkin or Soup in a Pumpkin. And don’t forget breakfast: these Pumpkin Belgian Waffles are divine!

Of course if sweet treats are more your scene, these Pumpkin Cheesecake Mousse Cups or this glorious Pumpkin Chocolate Chip Bundt Cake will be autumn favorites you’ll want to make again and again.

Pumpkin is good for you, too! The health benefits of using pumpkin in your cooking are endless. So if better eyesight, weight management, or having more energy means something to you, now’s the perfect season to incorporate all that goodness into as many recipes as possible.

How to Make a Pumpkin Roll

Two slices of pumpkin roll on a plate

Pumpkin Roll

5 from 3 votes
This classic Pumpkin Roll, with its delicate pumpkin cake and fluffy cream cheese filling, is sure to be a fall favorite in your family!
Prep Time 10 mins
Cook Time 15 mins
Cooling Time 1 hr
Total Time 1 hr 25 mins
Course Dessert
Cuisine American
Servings 12 2 Rolls – 6 per roll

Ingredients

Pumpkin Roll

Cream Cheese Filling

Instructions

  • Preheat oven to 375. Spray two jelly roll pans with cooking spray then line with wax paper. Dust two thin kitchen towels with powdered sugar. Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in small bowl then set aside.
    Flour and spices in a bowl
  • In a medium size bowl thoroughly beat together eggs and sugar, then beat in pumpkin. Mix in flour mixture.
    Pumpkin Roll batter in a large bowl
  • Spread the batter evenly into the two jelly roll pans. Bake for 12 to 15 minutes or until a toothpick comes out clean.
    Pouring Pumpkin Roll batter onto a jelly roll pan
  • Turn the cakes onto the powdered sugar towels and peel off the wax paper. Sprinkle the top with more powdered sugar then cover with plastic wrap and cool completely.
    *Optional: To help with shaping and to prevent cracking, you can place a new piece of parchment paper on top of the cake once its turned out and roll it up. Let the rolled cake cool completely. 
    Pumpkin cake rolled up in parchment paper

For the Cream Cheese Filling:

  • In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually beat in the powdered sugar.
    Cream cheese filling in a large bowl
  • When the cake is cool, remove plastic wrap. Spread cream cheese filling evenly over cakes. 
    Cream cheese filling spread over a cake
  • Tightly, but carefully, roll the cake up. Gently transfer to a sheet of plastic wrap and cover the cake completely. Chill in the fridge for at least an hour before serving. It will be tempting to slice into it sooner, but for that beautiful swirl to set up it needs a full hour in the fridge.
    A pumpkin roll on a platter

Video

Nutrition Information

Calories: 538kcalCarbohydrates: 78gProtein: 7gFat: 23gSaturated Fat: 13gCholesterol: 144mgSodium: 410mgPotassium: 181mgFiber: 1gSugar: 64gVitamin A: 2097IUVitamin C: 1mgCalcium: 74mgIron: 1mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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Comments

  1. 5 stars
    Life saver! My husband’s favorite dessert is a pumpkin roll and I had no idea how to make it! This was super easy and he said it was delicious!

    1. You can, but it is pre-sweetened and pre-spiced so you would have to adjust the other ingredients accordingly.

  2. 5 stars
    wont the cake stick to powder towel and how do I get it off the cake I have tasted this cake and it was great but never found out about the towel. Please help out

    1. If you use thin dish towels, not terry cloth ones, and you dust them with powdered sugar then it shouldn’t stick! Hope this helps!

  3. Hello, I would love to try this recipe. I have seen recipes where the cake is rolled after baking and before filling. Do you just wrap this flat? Thanks

    1. Hi Sue, I have also used recipes for ice cream cake rolls where the cake is rolled before filling. With this recipe, it is not necessary to roll it before filling. The cake cools quicker if it is left flat covered with the plastic wrap. Thank you for asking! I hope you enjoy the recipe!

      1. Thanks, I had the same question! Can’t wait to try it out. My kids are helping me make it for a Mother’s Day surprise. Their mom loves pumpkin anything.

  4. Yum! I love anything pumpkin, no matter what time of year it is! Definitely pinning!!! P.S. Stopping by from BYBC13 🙂

    1. Natalie… Thanks for stopping by! We had so much fun at BYBC13. There were so many amazing bloggers there! Send us a message with your blog, we would love to check it out!