Pumpkin Roll

4.78 from 9 votes
17 Comments

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This tasty Pumpkin Roll recipe is easy to make and is a gorgeous, tasty centerpiece to any holiday buffet.

A pumpkin roll on a platter
Featured with this recipe
  1. Ingredients for Pumpkin Roll
  2. Step by Step Instructions for the Cake Roll
  3. Preparing the Cream Cheese Frosting 
  4. Roll It Up
  5. Where did the Pumpkin Roll Come From Anyway?
  6. Frequently Asked Questions
  7. More Pumpkin Recipes
  8. How to Make a Pumpkin Roll
  9. Pumpkin Roll Recipe

This pumpkin roll recipe is one of those desserts that feels and tastes like fall and holidays. Delicate, fluffy 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 table. It also makes a beautiful gift for friends and family. It looks fancy and possibly difficult, but it’s really easy to make with an even easier homemade cream cheese filling! It is a delicious addition to your fall baking checklist.

Ingredients for Pumpkin Roll

Both the cake and frosting for this classic pumpkin roll recipe are equally simple to make. Here’s what you need:

Cake Batter

  • Flour – regular, all purpose flour works great. You can sift before adding into the bowl.
  • Baking powder 
  • Baking soda
  • Pumpkin pie spice – you can find this spice year round in the spice aisle of the grocery store. It’s got a little of everything: cinnamon, nutmeg, cloves, and ginger.
  • Salt
  • Eggs – six LARGE eggs or seven medium size eggs.
  • Sugar – you’ll need a couple cups of white, granulated sugar
  • Pumpkin puree – I like to always have a few cans of pumpkin on hand for recipes, but you could make your own pumpkin puree too! Learn more: How to make pumpkin puree three different ways.
  • Optional – you can add pecans or walnuts in these sheet cakes if you like an extra crunch. So yummy!
Pouring Pumpkin Roll batter onto a jelly roll pan


Cream Cheese Frosting

  • Cream cheese – two 8-ounce blocks, softened. I like to leave them on the counter so they get to room temperature.
  • Butter – again, softened at room temperature
  • Powdered sugar – you’ll need about three cups, depending on how thick you like your icing.
  • Vanilla extract
Cream cheese filling in a large bowl

Step by Step Instructions for the Cake Roll

  1. First, make the pumpkin batter. Preheat the oven to 375 degrees.
  2. Next, spray two jelly roll pans with cooking spray and then line with parchment paper.
  3. Then, in the bowl of a stand mixer, 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.
  4. Mix the sugar and eggs until the egg 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. You can use the paddle attachment to combine all the ingredients easily.
  5. Finally, pour equal amounts of the batter into each prepared pan. Use an offset spatula to level the batter.

*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 of the 15-inch jelly roll pan and roll it up. Let the rolled cake cool completely.

Preparing the Cream Cheese Frosting 

  1. 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. 
  2. Using a stand mixer or hand mixer and a large bowl, blend together the butter and cream cheese until very fluffy and smooth. 
  3. Add vanilla extract and mix until incorporated. 
  4. 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

Roll It Up

  1. Once the cake is cooled, spread the cream cheese filling in an even layer over one side of the cake. 
  2. Tightly, but carefully, roll the cake up.
  3. Gently transfer to a sheet of plastic wrap and cover the cake completely. 
  4. 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.

Where did the Pumpkin Roll Come From Anyway?

The history of the pumpkin roll cake is not well-documented, but it is believed to be a relatively recent invention in the realm of desserts. Pumpkin itself has been used in American cooking since the colonial era, but the specific concept of a rolled pumpkin cake seems to have emerged in the 20th century. Recipes for pumpkin roll cake started appearing in cookbooks, women’s magazines, and community cookbooks, particularly in the United States. It’s likely a twist on the traditional pumpkin pie. While we may not know the exact historical details, the pumpkin roll cake remains a delightful and iconic dessert that continues to be enjoyed by people of all ages.

Frequently Asked Questions

What is the secret to rolling a pumpkin roll?

The best way is to roll the cake up right after it is slightly cooled and still pliable Then, let it cool completely rolled up and it will keep its form.

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.

How do you keep your rolls from cracking?

To keep the cake from cracking, roll it in a cotton kitchen towel or fresh sheet of parchment paper as soon as it comes out of the oven. The heat and moisture will help keep the cake in tact.

How long can these pumpkin rolls keep in the freezer?

These rolls freeze beautifully for up to three months. The trick is to just thaw it overnight in the refrigerator before serving. Hold off adding the powdered sugar right away. Dust the roll just before cutting into slices so the sugar stays white and fresh-looking and doesn’t melt into the roll.

How many people will this pumpkin roll serve?

This Pumpkin Roll recipe makes two Pumpkin Rolls. If you cut the roll into one-inch slices, you can get a dozen slices per roll. A little thinner and you can get 15 slices per roll.

Read Next: The BEST Pumpkin Desserts

Two slices of pumpkin roll on a plate with a bite taken out of one

More Pumpkin Recipes

Serve up any and all things pumpkin this season! From September on, we love to create pumpkin breads, meals, desserts and even drinks. Try some of our very favorite pumpkin recipes for your family this fall and enjoy the flavors of the season!

How to Make a Pumpkin Roll

Two slices of pumpkin roll on a plate

Pumpkin Roll

4.78 from 9 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 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12 2 Rolls – 6 per roll

Video

Equipment

  • Jelly Roll Pan
  • Hand Mixer
  • Mixing Bowls

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

Notes

How to Roll a Pumpkin Roll
  1. Once the cake is cooled, spread the cream cheese filling in an even layer over one side of the cake. 
  2. Tightly, but carefully, roll the cake up.
  3. Gently transfer to a sheet of plastic wrap and cover the cake completely. 
  4. 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.

Nutrition Information

Calories: 545kcalCarbohydrates: 79gProtein: 7gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 152mgSodium: 405mgPotassium: 191mgFiber: 1gSugar: 65gVitamin A: 2114IUVitamin C: 1mgCalcium: 76mgIron: 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!