Pumpkin Roll Recipe

A pumpkin roll is a classic fall dessert! Not only is it a fun cake to make, but it's impressive to serve and delicious to eat!

The cake itself is moist, soft, and slightly spiced, with warm notes of cinnamon, nutmeg, and ginger, typical of fall desserts. The cream cheese filling adds a rich, tangy sweetness that perfectly complements the pumpkin flavor and helps hold the spiral shape in place.

The cake is surprisingly easy to make and the rolled shape makes it look elegant. It's the perfect dessert for impressing guests.

Another bonus? Pumpkin rolls can be made in advance and stored in the refrigerator or freezer, making them convenient for Thanksgiving or busy schedules. It's nice to always have a dessert ready to go, especially during the busy holiday season.

Ingredient Notes

• Pumpkin– Use 100% pure pumpkin puree, not pumpkin pie filling.
• Pumpkin Pie Spice– Look for pumpkin pie spice in the baking aisle. It is a blend of cinnamon, nutmeg, ginger, allspice, and cloves.
• Cream Cheese– Use plain full-fat brick cream cheese. Make sure to let the cream cheese come to room temperature before mixing. This ensures a smooth, lump-free filling.
• Butter– Use unsalted butter and make sure it's at room temperature.

How to Make a Pumpkin Roll

• Preheat the oven. Grease a 10×15-inch jelly roll pan with nonstick cooking spray. Line the baking sheet with parchment paper and spray again to make sure the cake easily releases. Set aside.
• In a large bowl, whisk together the dry ingredients and set aside.
• In a medium bowl, whisk the eggs, sugar, pumpkin, and vanilla together until well combined. Pour the pumpkin mixture into the dry ingredients and stir until just combined.

• Use a spatula to spread the batter evenly into the prepared pan. Slightly shake the pan to make sure it is even and reaches the corners of the pan.
• Bake for 12 to 17 minutes, or until a toothpick inserted in the center comes out clean. Check early to be safe, every oven is different. You don't want to over bake the cake. A dry cake is much more likely to crack when being rolled up. Be sure to pull your cake out of the oven when the edges are just beginning to look dry and the center is still moist-looking but springs back when pressed.

• While the cake is baking, sprinkle a thin, clean cotton kitchen towel with ½ cup powdered sugar. The confectioners' sugar will prevent the cake from sticking to the towel.
• Remove the cake from the oven and immediately invert cake onto towel. You want to roll the cake up while it is still warm, don't wait! Carefully peel back the parchment paper. Starting with the narrow end of the cake, slowly roll up the cake and towel together.
• When the cake is in a log, set it seam-side down on a wire cooling rack and let it cool completely before filling.

• When the cake is cool, make the cream cheese frosting. Using a stand mixer or hand mixer, beat the cream cheese on high speed for about 1 minute or until smooth. Add the butter and beat until creamy and smooth. until completely smooth and creamy. Add the confectioners' sugar, vanilla, and pinch of salt; beat until well combined.

• Gently and slowly unroll the cake. Flatten it out and spread the cream cheese frosting on top, leaving about a 1/4-inch border around the cake. Carefully and tightly roll the cake back up, without the towel.
• Wrap the cake in plastic wrap and refrigerate for 1 hour before serving. Remove from the fridge and dust with confectioners' sugar. Slice and serve!

How to Store & Freeze

Pumpkin rolls keep well in the refrigerator and freezer, so they're the perfect dessert to make in advance.

• Storing in the Refrigerator: Once your pumpkin roll is assembled and chilled, wrap it tightly in plastic wrap. This prevents it from drying out and keeps it fresh. Store the pumpkin roll in the refrigerator for up to one week.
•  Storing in the Freezer: If you want to store for a longer period, you can freeze the pumpkin roll. Wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. Make sure to label it with the date so you can keep track of how long it's been in the freezer. Freeze for up to 3 months. You can also freeze leftover individual slices of cake.
• Thawing & Serving: To thaw, place it in the refrigerator for several hours or overnight before serving. When ready to serve, you can slice the roll directly from the fridge, or let it sit at room temperature for about 30 minutes for a softer texture.

More Pumpkin Cake Recipes

• Cinnamon Swirl Pumpkin Cake
• Pumpkin Bundt Cake
• Pumpkin Sheet Cake with Brown Butter Cream Cheese Frosting
• Pumpkin Chocolate Chip Streusel Cake

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Cake

Pumpkin Roll

This classic pumpkin roll recipe is a favorite fall dessert. The pumpkin cake is moist, perfectly spiced, and filled with a rich cream cheese filling. It can be made in advance, making it a great dessert for Thanksgiving or any day!

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Prep Time 2 hours hrs 30 minutes mins

Cook Time 15 minutes mins

Total Time 2 hours hrs 45 minutes mins

Cuisine American

Servings 10

Cook ModePrevent your screen from going dark

Ingredients

  

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For the pumpkin cake:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 large eggs, at room temperature
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup confectioners' sugar, plus more for serving

For the cream cheese filling:

• 8 oz brick cream cheese, at room temperature
• 6 tablespoons unsalted butter, at room temperature
• 1 cup confectioners' sugar, sifted
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions

 

• Preheat oven to 350 degrees F. Grease a 10×15-inch baking sheet with nonstick cooking spray. Line the baking sheet with parchment paper and spray again to make sure the cake easily releases. Set aside.
• In a large bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
• In a medium bowl, whisk the eggs, sugar, pumpkin, and vanilla together until well combined. Pour the pumpkin mixture into the dry ingredients and stir until just combined.
  
• Use a spatula to spread the batter evenly into the prepared pan. Slightly shake the pan to make sure it is even and reaches the corners of the pan.
  
• Bake for 12 to 17 minutes, or until a toothpick inserted in the center comes out clean. Check early to be safe, every oven is different.
• While the cake is baking, sprinkle a thin, clean cotton kitchen towel with ½ cup powdered sugar. The confectioners' sugar will prevent the cake from sticking to the towel.
• Remove the cake from the oven and immediately invert cake onto towel. Carefully peel back the parchment paper. Starting with the narrow end of the cake, slowly roll up the warm cake and towel together. When the cake is in a log, set it seam-side down on a wire cooling rack and let it cool completely.
  
• When the cake is cool, make the frosting. Using a stand mixer or hand mixer, beat the cream cheese on high speed for about 1 minute or until smooth. Add the butter and beat until creamy and smooth. until completely smooth and creamy. Add the confectioners' sugar, vanilla, and pinch of salt; beat until well combined.
• Gently and slowly unroll the cake. Flatten it out and spread the cream cheese frosting on top, leaving about a 1/4-inch border around the cake. Carefully and tightly roll the cake back up, without the towel.
  
• Wrap the cake in plastic wrap and refrigerate for 60 minutes. Remove from the fridge and dust with confectioners' sugar. Slice and serve!

Nutrition

Calories: 350kcal, Carbohydrates: 48g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 90mg, Sodium: 206mg, Potassium: 119mg, Fiber: 1g, Sugar: 39g, Vitamin A: 3129IU, Vitamin C: 1mg, Calcium: 50mg, Iron: 1mg

Keywords cake, cream cheese, pumpkin

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