Pumpkin roll is a classic and beautiful fall dessert that always impresses. This homemade pumpkin roll recipe yields a moist spiced pumpkin cake with a thick layer of tightly packed cream cheese frosting inside. Weโre demystifying the cake roll-making process with helpful instructions and a video tutorial, plus you can review all of my helpful tips to ensure your pumpkin roll is a success.
I originally published this recipe in 2017 and have since added new photos and a few more success tips.
Like pumpkin pie, pumpkin roll is a classic fall dessert. But unlike its pie counterpart, its swirled presentation is particularly show stopping and impressive. While this rolled cake isnโt a difficult recipe, making jelly roll cakes can seem intimidating. After all, cake rolls look complicated. A rolled-up cakeโฆwhat?
One reader, Lari, commented: โThis is such a great recipe! Iโve made it a few times. Iโm not a pumpkin flavor fan at all (except pie), but this is wonderful. I brought it on a few occasions to holiday dinnersโboth Thanksgiving and Christmasโand always well received. Donโt be intimidated by the thought of rolling the cake! โ โ โ โ โ โ
Tell Me About This Pumpkin Roll
- Flavor: This pumpkin roll is full of spiced pumpkin flavor that pairs beautifully with the tangy cream cheese frosting inside.
- Texture: Enjoy a soft and moist cake, plus cool, creamy, silky cream cheese frosting in every single bite. What a pair!
- Ease: Did you know that pumpkin roll is actually rolledโฆ twice? The first time you roll the cake, it must be warm to establish the shape. You can see more on that in โRoll the Cake While Itโs Warmโ below. Cool the cake in this rolled-up shape, and then unroll, fill with frosting, and then roll back up. If you’ve made my chocolate cake roll before, you’re familiar with the process.
- Time: The batter is fairly quick to prepare, and since this cake is so thin, it has a much shorter bake time than regular pumpkin cake. The shaped roll does need to cool down for a few hours before unrolling, frosting, and rolling back up, so be sure to leave enough time.
A Few Key Ingredients in Pumpkin Roll
- Flour: Because of the thick and wet batter, we use sturdy all-purpose flour instead of cake flour for the base.
- Cinnamon + Pumpkin Pie Spice: These are pumpkinโs favorite spices and you can use homemade pumpkin pie spice here! But instead of prepared pumpkin pie spice, you can use 1/4 teaspoon each of ground nutmeg, ground ginger, ground cloves, and ground allspice. Sometimes I use closer to 1 and 1/4 teaspoons of pumpkin pie spice.
- Pumpkin: We canโt have pumpkin roll without pumpkin! If desired, you can use fresh pumpkin puree, but I really do recommend canned pumpkin puree if itโs available to you. I usually use Libbyโs brand in this recipe. Youโll have some pumpkin puree left over in the can, and you can use it up in one of these recipes to make with leftover pumpkin puree.
**Youโll notice this pumpkin batter is made without butter or oil. Why? Weโre keeping this cake light and spongy so it can easily roll up.
Here’s How You Bake & Shape Pumpkin Roll
The full printable recipe is below, but letโs walk through it so you understand each step before you get started.
- Make the pumpkin cake batter. Spread it into a lined 10×15-inch jelly roll pan, which is the only size pan that works for this recipe. Good news: a quality pan is inexpensive, and youโll use it again if you bake pumpkin bars.
- Bake. You know itโs done when the cake springs back when you poke it with a finger.
- Prepare the kitchen towel or parchment paper. This is the most important step! While the cake is baking, lay a thin kitchen towel or parchment paper flat on the counter. Sprinkle it with confectionersโ sugar. Once the cake comes out of the oven, immediately invert it onto the towel/parchment. Peel the parchment paper off the warm cake, then, starting with the narrow end, gently roll the cake up with the towel/parchment on the bottom. The cake will be warm, since it just came out of the oven.
- Let the cake cool. Allow the cake to cool completely rolled up in the towel/parchment. I usually stick mine in the refrigerator for about 2 hours to speed it up.
Pumpkin Roll Cake Must Be Shaped While Warm
Let me explain why itโs important to roll the cake with a thin towel or parchment paper while itโs warm.
- We roll the pumpkin roll cake in a towel or piece of parchment to prevent it from sticking to itself.
- Rolling the cake while itโs warm allows it to cool in the rolled shape. That means no cracks, rips, or tears when you roll it up again with the filling inside.
Like many beginner bakers, you can master a pumpkin roll with this recipe. Then you can go on to confidently make other cake rolls, such as this epic vertical cake or even a yule log (Bรปche De Noรซl).
Cream Cheese Frosting
As the rolled-up cake cools, prepare the cream cheese frosting. The recipe is a simple scaled-down version of my regular cream cheese frosting recipe. Now let’s fill the cake:
- Unroll the cooled cake. Take your time with this step. Gently unroll and flatten the cake out, then spread a thick layer of frosting evenly on top, leaving about a 1/2-inch border around the cake. Carefully and tightly roll the cake back up, without the towel/parchment this time. Some frosting may spill out the sides, and thatโs ok!
- Refrigerate. Loosely cover with plastic wrap and refrigerate for 20 minutes before slicing and serving. Refrigerating the cake for this short amount of time ensures a neater slice and tastier bite.
See Your Pumpkin Rolls:
So many of you have tried this recipe. Feel free to email or share your recipe photos on social media @sallysbakeblog.
More Perfect Pumpkin Recipes
- Pumpkin Muffins & Pumpkin Cinnamon Rolls
- Pumpkin Chocolate Chip Cookies & Pumpkin Snickerdoodles
- Pumpkin Bread
- Brown Butter Pumpkin Oatmeal Cookies & Pumpkin Oatmeal Cream Pies
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Bundt Cake
- Pumpkin Cheesecake Pie
- Pumpkin Hand Pies
- Recipes to Make With Leftover Pumpkin Puree
For even more inspiration, here are my 30+ best pumpkin dessert recipes.
Print
Delicious Homemade Pumpkin Roll
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 3 hours, 45 minutes
- Yield: 10-12 slices
- Category: Cake
- Method: Baking
- Cuisine: American
Description
How to make the BEST pumpkin roll! It’s moist, pumpkin spiced, easy, and filled with cream cheese frosting.
Ingredients
- 3/4 cup (94g) all-purpose flourย (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoonsย ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice*
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 2/3 cup (150g) canned pumpkin puree
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- for rolling: 3/4 cup (90g) confectioners’ sugar
Cream Cheese Frosting
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (180g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Read the instructions through before beginning. Make sure you are prepared for step 7 immediately when that cake comes out!
- Preheat oven to 350ยฐF (177ยฐC). Sprayย aย 10×15-inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
- Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the eggs, pumpkin, brown sugar, granulated sugar, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and whisk until combined.
- Spread batter evenly into prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners. Bake for 17โ18 minutes, or until the cake springs back when you poke it with a finger.
- Meanwhile, lay a thin kitchen towel flat on the counter. Sprinkle with 3/4 cup confectioners’ sugar. Once the cake comes out of the oven, immediately invert it onto the towel. Peel off the parchment paper, then, starting with the narrow end, begin rolling the cake up with the towel. Do this slowly and gently. The cake will be warm, as it just came out of the oven.
- Allow the cake to cool completely while rolled up in the towel. I stick mine in the refrigerator for about 2 hours to speed it up.
- Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm back up a bit as you prepare the frosting.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined and creamy.
- Gently and slowly unroll the cake. Flatten it out and spread frosting evenly on top, leaving about a 1/2-inch border around the cake. Gently and slowly roll the cake back up, without the towel this time. Make sure you’re rolling it tightly. Some frosting may spill out the sidesโthat’s ok!
- Loosely cover with plastic wrap and refrigerate for 20 minutes before slicing and serving. Dust with more confectioners’ sugar, if desired.
Notes
- Make Ahead & Freezing Instructions: You can prepare the cake through step 7 and chill the rolled up cake/towel in the refrigerator for up to 1 day before continuing with step 8. Prepared cake roll, with frosting, freezes well for up to 2โ3 months. Thaw overnight in the refrigerator before slicing and serving.
- Special Tools (affiliate links): 10×15-inch Baking Pan | Parchment Paper | Whisk | Glass Mixing Bowls | Rubber Spatula | Towel | Electric Mixer (Handheld or Stand)
- Pumpkin Pie Spice:ย You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you donโt have either and want to use individual spices, use 1/4 teaspoon each: ground ginger, ground nutmeg, ground cloves, and ground allspice. This is in addition to the 1 and 1/2 teaspoons of cinnamonโyou will still add that.
- Adapted from Libby’s.
Reader Comments and Reviews
Hi! Iโd love to make this but use a Chantilly cream for the filling? Would that work?
Hi Bo! Chantilly cream would make a nice filling, but it is softer and less stable. It would be best to serve soon after assembling. Let us know if you give it a try!
I tried making a pumpkin roll years ago and it was not so wonderful. Wasnt going to try again. But at the request of a cousin I thought I’d give this a try . They all said it was the best they ever had. Better that one bought in a fancy bakery. Thank you! Now I gotta make 6 more. lol
I thought this recipe was wonderful and extremely easy. I have made yule logs and found them a little difficult so was concerned about this recipe. But it was great. Question: if it is not eaten all at one time, must leftovers be kept in the refrigerator? I tried that and the cake seemed to sweat and made the cake a little sticky…What do you think? I would think it should be in the fridge but didn’t like what happened to the cake then.
Hi Vivian, because of the cream cheese frosting, it’s best to keep the cake in the refrigerated. How are you storing it in the refrigerator? You can always take a slice out and let it come to room temperature before enjoying. So glad it was a hit!
Hi! I have a 17 x 12 pan I used for the chocolate Swiss cake roll. Iโm wondering if I could also use that pan for this recipe?
Hi Stephanie, a 10ร15-inch jelly roll pan is the only size pan that works for this recipe. We havenโt successfully scaled it for other size pans at this time.
I’ve tried several different pumpkin roll recipes. This one is my hubbies favorite. The only change I make is I use pumpkin puree from pumpkins we grow in our garden.
This recipe is stellar! Off you follow the directions you will have a perfect pumpkin roll at the end. I had no trouble rolling and unrolling the cake ands the filling is delicious. My Ladies Night Out group was so impressed by this dessert. I actually made two and froze one for Thanksgiving week as Iโm hav in 11 people for most of the week. Thank you for this easy and delicious recipe.
Oh my goodness Sally,
I absolutely love “All!” Of your recipes! When I begin to read the instructions on how to make the muffins, cakes, cookies etc I want to make, I see other in bold recipes that look Amazing! I literally want make everything you post!
Everyone loves the goods I make!
Thank you Sally for sharing your time and talents! You are much appreciated!
God bless you
I hate pumpkin and I hate buttercream. That said. This was amazing! I almost used a stabilized whipped cream for the filling but so,glad I didnโt! Definitely a keeper.
First time ever to make a cake roll. Rolled up great, no cracking. My husband loves it! I used Sallyโs pumpkin spice recipe, too, and 5* there, too. With my oven, cooked a couple minutes less.
Iโm going to make this on the weekend ! Can I ask why you recommend canned pumpkin puree over fresh?
Hi Claudette, Homemade pumpkin puree (from fresh pumpkins) can often be more watery than canned pumpkin puree, so if using it you may find it helpful to blot out some of the moisture if it seems especially wet.
You can use homemade pumpkin puree here if needed. Other readers have reported making fresh pumpkin puree this way: https://www.foodnetwork.com/recipes/alton-brown/pumpkin-puree-recipe-1922629
I am seriously bummed. This is this first recipe I donโt love and maybe itโs just me. The cake was so stickyโฆI made 5 rolls one at a time and each one was a little different, go figure, but the moistness, sweetness and stickiness was the same. I did miss the granulated sugar on one of them, and it was definitely a stickier cake but really not exactly less sweet. That one set up thinner, but of course it was an error. I tried tweaking the baking time on all 5, but was always afraid I was going to dry them outโฆthat didnโt happen. Iโm more frustrated because this was a request by my DIL and I just really donโt like it. What did I do wrongโฆexcept of course the one I forgot the granulated sugar.
Hi Lisa, we’re happy to help troubleshoot. Pumpkin-based recipes are typically quite moist and can sometimes seem “sticky,” especially right out of the oven. If they seemed excessively sticky, it could be that they needed just a bit of extra time in the oven. Even just another minute or two could help. Was the stickiness present when slicing, too? Did you refrigerate for 20 minutes before slicing? (See the last step) That will help firm it up to slice. We hope this helps if you try this recipe again!
My problem with the rolling process is even if I use powdered sugar it still is so wet and moist that it still sticks to the other side of the parchment. Any tips for this?
Hi Kelly, does the cake seem like it’s fully baked? It should be soft, but if it’s too moist that it’s sticking to the parchment, it may be that it needs a few additional minutes in the oven.
Can this recipe be doubled to make 2 at a time. Iโve made singular ones and theyโre perfect every time.
Hi Amy, for best results (and to prevent over- or under-mixing), we recommend making separate batches rather than doubling.
Love this recipe. It’s so easy, but so delicious. It’s always a big hit at home or fall gatherings. Thank you, Sally!
First off I love all of your recipes – if it has your name on I donโt hesitate to try!
Question- I was hoping to use the whipped cream cream cheese frosting like the one in your Swiss chocolate roll – as I read this recipe you say this is the only size pan you can use – I had thought if I made it thinner like the chocolate roll I could use the softer frosting – any thoughts?
Thank you for your time!
Hi Page! You can certainly use the filling from the Swiss chocolate cake roll here instead. No need to change the pan size. Hope you enjoy it!
I would love to make this but need gluten free. Is the measurement the same with gluten free flour? Thank you
Hi Liz, we haven’t tested this recipe with gluten free flour, so we’re unsure of the results. Let us know if you do any experimenting.
I have made this recipe several times with gluten free flour and it turns out perfect! I use King Arthurโs measure for measure flour and swap it out cup for cup.
Never lets me down!