Pumpkin Roll Recipe

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A Pumpkin Roll recipe is a holiday dessert that looks fancy but it’s actually easy to make.

In this recipe, a simple pumpkin cake is baked in a pan and then spread with a cream cheese filling before being rolled.

Pumpkin roll cut into slices with spoons on the side

An Impressive Fall Dessert

Whenever fall hits, we turn to pumpkin recipes from homemade pumpkin pie to a cozy pumpkin latte. We love this recipe because…

  • It’s easy to make but looks impressive.
  • It’s best made ahead of time making it perfect for busy holiday meals.
  • The creamy cheese filling is drool-worthy.
  • The cake is soft, moist, and full of cozy fall flavor.

Pumpkin roll

How to Make a Pumpkin Roll

I love how quickly this homemade pumpkin cake comes together, perfect for parties and holiday baking.

pumpkin roll batter in a bowl

Start by making the cake batter, it’s similar to most cake recipes. Mix the wet and dry ingredients separately and then combine them. Spread the batter into a parchment lined jelly-roll pan and bake.

pumpkin roll baked in a pan

While the cake is still warm, wrap it into a roll (this helps it shape without cracking) and allow it to cool.  While the cake is cooling prepare the filling.

How to Roll a Pumpkin Roll

While this part may seem daunting, it is actually quite easy to do! Since the cake was rolled while still warm, it will unroll quite easily.

Start by gently unrolling the pumpkin cake. Spread the cream cheese filling over the cooled cake and roll back up. That’s it!

fillin on pumpkin roll

Once rolled, cover and refrigerate until ready to serve. Before serving, dust the pumpkin roll with powdered sugar, then slice and serve.

Pumpkin roll on a plate with a spoon

Tips for a Perfect Pumpkin Roll

  • Use the recommended size of pan to ensure the batter cooks properly.
  • Roll the cake while it’s still warm, this helps avoid tears and cracks.
  • Ensure the cake is fully cooled before adding the filling or the filling may melt.
  • Wrap the cake and refrigerate at least a few hours before serving. This helps set the filling and hold its shape.

Make Ahead & Storing

Pumpkin roll can be made up to four days in advance. Once rolled tightly wrap in plastic wrap and refrigerate. Before serving dust with powdered sugar then enjoy!

This is a great recipe to make several portions and freeze to share with family around the holidays. Freeze the whole pumpkin spice roll, or cut into slices and wrap individual slices to enjoy one slice at a time!

  • To Freeze: Put in an airtight container or freezer bag and store in the freezer for up to 2-3 months.
  • To Thaw: Leave overnight in the refrigerator, serve and enjoy.

More Fall Favorites

Did your family love these Pumpkin Rolls? Be sure to leave a comment and a rating below! 

Pumpkin roll cut into slices
5 from 8 votes
Review Recipe

Pumpkin Roll Recipe

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 servings
Easy classic Pumpkin Roll Recipe made from scratch with a rich cream cheese filling. This roll is great for fall baking and especially wonderful for the Holidays.

Equipment

Ingredients

Pumpkin Roll Cake

  • ¾ cup all-purpose flour sifted
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 3 large eggs
  • cup granulated sugar
  • ½ teaspoon vanilla extract
  • 2 teaspoons oil
  • cup pumpkin puree
  • ¾ cup walnuts chopped (optional)

Cream Cheese Filling

  • 1 ½ packages cream cheese 12 ounces, softened
  • 4 tablespoons unsalted butter softened
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice

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Instructions

  • Preheat the oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper and grease with baking spray or butter.
  • In a bowl, combine flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice.
  • In another bowl, cream together the eggs and sugar. Add the vanilla, oil and pumpkin puree and mix with a spatula.
  • Add in the flour mixture and gently mix with a spatula until just mixed. If adding walnuts mix in the chopped walnuts.
  • Pour batter into the prepared baking sheet.
  • Bake for 12-15 minutes, or until a toothpick comes out clean when tested in the center.
  • Allow roll to slightly cool and roll with parchment paper or use a kitchen towel. (Cool completely before adding filling.)

Cream Cheese Filling

  • In a bowl, cream the cream cheese and butter. Once smooth, add in the powdered sugar, vanilla, and pumpkin pie spice. Mix until creamy.
  • Carefully unroll the cake. Spread the cream cheese filling over the cake. Reroll the cake.
  • Dust with powdered sugar and refrigerate the pumpkin roll until serving.

Recipe Notes

  • Use the recommended size of pan to ensure the batter cooks properly.
  • Roll the cake while it's still warm, this helps avoid tears and cracks.
  • Ensure the cake is fully cooled before adding the filling or the filling may melt.
  • Wrap the cake and refrigerate at least a few hours before serving. This helps set the filling and hold its shape.

Nutrition Information

Calories: 319, Carbohydrates: 41g, Protein: 5g, Fat: 16g, Saturated Fat: 5g, Cholesterol: 77mg, Sodium: 179mg, Potassium: 157mg, Fiber: 2g, Sugar: 29g, Vitamin A: 3444IU, Vitamin C: 1mg, Calcium: 45mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Dessert
Cuisine American
Pumpkin Roll loaf and cut into slices with a title
Pumpkin Roll slices with a title
top view of Pumpkin Roll with writing
Pumpkin Roll cut into slices with writing
About the author

Valentina

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Valentina is a busy wife and mom of five children. She immigrated from Ukraine to the US as a young girl. Growing up, she was accustomed to foods of the Russian (European) cuisine. When she got married and had her own kitchen, she really started to experiment with different foods and cuisines and fell in love with creating recipes combining unique flavors. She now runs a blog, Valentina’s Corner, where she shares her passion and love for from-scratch food, creating content and sharing it with others

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Comments

  1. Helloooo,
    Why roll the cake, before filling? To establish a roll shape to it, that will stay rolled up? I’ve never made this type of roll cake before. Trying it today!
    Also, could you place left over pumpkin, in the cream cheese filling? Your opinion please? Thanks you! Merry CHRISTmas!

    1. Rolling it while it’s warm keeps it from cracking. You want to allow it to cool so it doesn’t melt the filling. I can’t say for sure as I haven’t tried it with pumpkin, let us know how it works out for you!

  2. I have been making pumpkins rolls for years. I started with my Mom’s recipe, and have tried many other recipes. The same thing always happens, no matter what recipe or instructions I use. When I unroll the pumpkin cake, it sticks to the towel or parchment paper. Any suggestions? I have even sprayed the parchment paper with Pam.

    1. Hmmm, that is strange Cindy. Usually spraying the parchment paper is enough to keep it from sticking. Is the cake possibly undercooking making it tackier?

  3. I sometimes have cracks in my cake hen unrolling and it is tacky to the touch after it is rolled up with the filling inside – almost gooey. Thoughts?

    1. Hi Terry, rolling your cake while it is still warm is the best way to avoid cracks in it. As for the tacky texture was it cooked until a toothpick comes out clean when tested in the center? It may possibly be slightly undercooked still.