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This tasty Pumpkin Roll recipe is easy to make and is a gorgeous, tasty centerpiece to any holiday buffet.
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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!
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
Step by Step Instructions for the Cake Roll
- First, make the pumpkin batter. Preheat the oven to 375 degrees.
- Next, spray two jelly roll pans with cooking spray and then line them with parchment paper.
- 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.
- 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.
- 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
- 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.
Roll It Up
- 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.
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
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.
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.
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.
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.
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
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
Pumpkin Roll
Video
Equipment
- Jelly Roll Pan
- Hand Mixer
- Mixing Bowls
Ingredients
Pumpkin Roll
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 6 large eggs
- 2 cups sugar
- 1 1/2 cups pumpkin
Cream Cheese Filling
- 16 ounces cream cheese softened (two 8 ounce blocks of cream cheese)
- 1/2 cup butter softened
- 3 cup powdered sugar
- 2 teaspoon vanilla
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.
- In a medium size bowl thoroughly beat together eggs and sugar, then beat in pumpkin. Mix in flour mixture.
- Spread the batter evenly into the two jelly roll pans. Bake for 12 to 15 minutes or until a toothpick comes out clean.
- 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.
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.
- When the cake is cool, remove plastic wrap. Spread cream cheese filling evenly over cakes.
- 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.
Notes
- 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.
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!
So so delicious!! It’s hard to stop eating this!
Can you use pumpkin pie filling?
You can, but it is pre-sweetened and pre-spiced so you would have to adjust the other ingredients accordingly.
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
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!
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
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!
Is it 2×8 oz packaged of cream cheese so 16 ozs or 2 packages totaling 8 ozs?
Its 2 pkgs, 8 oz. each… so 16 oz total.
This looks great. Tried to Pin It, but no picture would appear. Just a blue box with a ? mark.
Hi. What size of pan is the jelly roll pan? THANKS!
The size of a jelly roll pan is 18 x 12 inches. It is also referred to as a half-sheet pan. Thanks for asking!
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.
Yum! I love anything pumpkin, no matter what time of year it is! Definitely pinning!!! P.S. Stopping by from BYBC13 🙂
Awesome! That was a great conference, glad you found us!
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!