Easy Pumpkin Roll Recipe
Add Preferred SourceTreat yourself to the ultimate fall dessert with this Pumpkin Roll recipe. The moist, spiced cake filled with creamy, sweet cream cheese is a perfect balance of flavors that will remind you of everything you love about fall. This easy-to-follow recipe will fill your home with the warm, inviting scents of cinnamon and nutmeg, making it a hit for any occasion. Give it a try and watch it become a favorite in your household.
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Is it even fall without pumpkin? I love everything pumpkin, and this pumpkin roll is no exception. It looks fancy, but it’s actually really easy to make, and with only 20 minutes of prep time, it’s not a time suck in the kitchen. It’s a perfect sweet treat for Halloween, is a must-have on the Thanksgiving table, and the warm spices are perfect for Christmas. You can make it ahead, so it’s great for meal prep, and of course, it’s a real crowd-pleaser.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make a Pumpkin Roll with Step-by-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
For the Cake
Start by preheating your oven to 375°F (190°C) and lining a 15″ x 10″ jelly roll pan with parchment paper. In a mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Set this mixture aside.
In another bowl, whisk the granulated sugar and eggs until thick and well-mixed, which should take about a minute. Add in the pumpkin puree and vanilla extract, whisking until everything is just combined. Using a rubber spatula, gently fold in the flour mixture until it’s just mixed together.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Spread the batter evenly into your prepared jelly roll pan and bake for about 14 to 15 minutes. You’ll know it’s done when the top springs back when you gently press it.
Once baked, lift the parchment paper with the cake onto a flat, heatproof surface. Carefully roll the cake from the short end, keeping the parchment paper in place, and let it cool on a wire rack to room temperature.
Rolling the cake while it’s warm helps prevent cracks.
For the Cream Cheese Filling
While the cake cools, prepare the cream cheese filling. Whisk together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth.
Make sure your cream cheese and butter are properly softened to avoid lumps in your filling.
Assembling the Pumpkin Roll
Once the cake has cooled, unroll it gently on a flat surface. Spread the cream cheese filling evenly over the cake, leaving a ½ inch border all around.
Carefully roll the cake up again, this time without the parchment paper. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least an hour. Chilling the roll helps the filling set and makes slicing easier.
When you’re ready to serve, remove the plastic wrap, dust the pumpkin roll with powdered sugar, slice, and enjoy. This pumpkin roll is perfect for sharing and will be a hit at any fall gathering!
Recipe Notes and Expert Tips
- Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. The latter contains additional spices and sweeteners that will throw off the balance of the cake.
- Parchment Paper: Don’t skip lining your pan with parchment paper. It prevents sticking and makes rolling the cake a breeze.
- Cooling: Let the rolled cake cool completely before you unroll it to add the filling. This keeps the cake from cracking and losing its shape.
- Even Spreading: Spread the batter evenly in the pan to ensure it bakes uniformly. An offset spatula is perfect for this job.
- Rolling the Cake: Roll the cake while it’s still warm to avoid cracks. Keep the parchment paper in place to help you handle it better.
- Softened Ingredients: Make sure your cream cheese and butter are fully softened before making the filling. This ensures it’s smooth and lump-free.
- Chilling: After you’ve assembled the pumpkin roll, chill it for at least an hour. This helps the filling set and makes slicing easier.
- Powdered Sugar Dusting: Dust the cake with powdered sugar just before serving. It adds a nice touch of sweetness and looks great.
- Storage: Store the pumpkin roll in the refrigerator. You can make it a day ahead, which is perfect for busy schedules.
How to Store Leftover Pumpkin Roll
Got leftover Pumpkin Roll? No problem. Just wrap it tightly in plastic wrap and pop it in the fridge. It’ll stay fresh and delicious for up to three days.
If you don’t think you’ll finish it in that time, go ahead and freeze it. Wrap the roll in plastic wrap and then in aluminum foil to keep it safe from freezer burn. When you’re ready to enjoy it again, let it thaw in the fridge overnight. This way, you can always have a tasty slice of Pumpkin Roll ready whenever the craving hits!
More Easy Pumpkin Recipes for You to Try at Home
- Pumpkin Bread Pudding
- Pumpkin Pancakes
- Pumpkin Bars With Cream Cheese Frosting
- Pumpkin Cheesecake
- Copycat Crumbl Caramel Pumpkin Cookies
Ingredients
For Pumpkin Pie Spice – there will be leftovers.
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons nutmeg
- 1 ½ teaspoons ground allspice
- 1 ½ teaspoons ground cloves
For the Cake
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 8 ounces cream cheese softened
- 5 tablespoons butter softened
- 1 cup powdered sugar and extra for dusting
- 1 teaspoon vanilla extract
Instructions
For the Cake
- Preheat your oven to 375°F/190°C and line a 15" x 10" jelly roll pan with parchment paper.¾ cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons pumpkin pie spice, ¼ teaspoon salt, 1 cup granulated sugar, 3 large eggs, ⅔ cup pumpkin puree, 1 teaspoon vanilla extract
- In a mixing bowl, whisk flour, baking soda, baking powder, pumpkin pie spice, and salt, then set aside. In a separate bowl, whisk granulated sugar and eggs until thick, approximately 1 minute. Add the pumpkin puree and vanilla extract and whisk until they are just combined. Using a rubber spatula, fold in the flour mixture until it is just combined.
- Evenly spread the batter into the jelly roll pan and bake until the top springs back when gently pressed, approximately 14 – 15 minutes. Lift the parchment paper and the cake onto a flat heatproof surface. Using your hands, carefully roll from the short end roll (with the parchment paper still in place) until it is completely rolled up; place on a wire rack and leave to cool to room temperature.
For the Cream Cheese Filling
- Whisk cream cheese, butter, powdered sugar, and vanilla extract together.8 ounces cream cheese, 5 tablespoons butter, 1 cup powdered sugar, 1 teaspoon vanilla extract
- When the cake has cooled, place it on a flat surface and roll until virtually flat again. Then, spread the filling evenly over the cake, leaving a ½ inch border, then roll the cake without the parchment paper. Use plastic wrap to tightly wrap the pumpkin roll and place it in the fridge to cool for a minimum of one hour. When cooled, remove the plastic wrap, dust with powdered sugar, cut into slices and serve.
Notes
- Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. The latter contains additional spices and sweeteners that will throw off the balance of the cake.
- Parchment Paper: Don’t skip lining your pan with parchment paper. It prevents sticking and makes rolling the cake a breeze.
- Cooling: Let the rolled cake cool completely before you unroll it to add the filling. This keeps the cake from cracking and losing its shape.
- Even Spreading: Spread the batter evenly in the pan to ensure it bakes uniformly. An offset spatula is perfect for this job.
- Rolling the Cake: Roll the cake while it’s still warm to avoid cracks. Keep the parchment paper in place to help you handle it better.
- Softened Ingredients: Make sure your cream cheese and butter are fully softened before making the filling. This ensures it’s smooth and lump-free.
- Chilling: After you’ve assembled the pumpkin roll, chill it for at least an hour. This helps the filling set and makes slicing easier.
- Powdered Sugar Dusting: Dust the cake with powdered sugar just before serving. It adds a nice touch of sweetness and looks great.
- Storage: Store the pumpkin roll in the refrigerator. You can make it a day ahead, which is perfect for busy schedules.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
