Pumpkin Roll

This pumpkin roll recipe is a classic at Thanksgiving with a cream cheese filling and pumpkin sponge cake. It’s an impressive homemade dessert yet so easy to make!

This classic pumpkin recipe has a light crumb like my pumpkin spice cupcakes and is filled with a velvety cream cheese frosting!

Easy Pumpkin Roll Recipe

A pumpkin roll is one of my favorite pumpkin recipes to make for Thanksgiving (or anytime during the fall). Sometimes I’ll even make this instead of a classic pumpkin pie or along with this pumpkin pie bar recipe.

It also can be made weeks in advance then stored in the freezer, giving you one less thing to worry about at the holiday. The layers in this old fashioned dessert are so pretty! The cream cheese filling adds the perfect amount of sweetness and pairs perfectly with pumpkin just like in my pumpkin cream cheese muffins.

Classic Pumpkin Roll Ingredients

This fluffy pumpkin cake and sweet cream cheese filling comes together with a few ingredients, but requires a little extra effort. Pumpkin rolls are a staple during fall!

Find the full printable recipe with specific measurements below.

• Eggs: Whipping the eggs first gives the cake a light and airy texture.
• Sugar: Granulated sugar adds just the right amount of sweetness to balance the savory pumpkin.
• Pumpkin puree: I like to use Libby’s in a pinch, but I prefer to make my own pumpkin puree if I have time to spare.
• Spices: To get the perfect fall flavor, I like to use a mix of pumpkin pie spice, cinnamon, and salt.
• Flour: All-purpose flour gives the pumpkin roll cake its gluten and helps it hold its structure when rolling.
• Baking soda: This leavening agent keeps the cake from being too dense.
• Filling: The creamy and decadent filling is made from beating together cream cheese, butter, powdered sugar, and vanilla.

How to Make a Pumpkin Roll

This pumpkin roll recipe does take a little bit of work and time, but it is more simple than you think!

1. Mix cake batter. Beat eggs in a large bowl and then mix in sugar, pumpkin, pumpkin pie spice, cinnamon and salt. Add dry ingredients to the bowl and mix just until combined.
2. Bake. Pour batter into a greased 10×15-inch parchment paper lined jelly roll pan. Tap the bottom of the pan on the counter until the batter spreads evenly. Then bake in oven at 375°F for 15 to 20 minutes, or until a toothpick comes clean.
3. Roll. Place a cotton tea towel on the counter and evenly sprinkle with about 3 Tablespoons of powdered sugar. Once the cake is done cooking, flip it onto the towel while it’s still warm (remove the parchment paper). Then gently roll up the cake inside the towel, starting at the narrow end. Place in the refrigerator with the seam down and let cool completely.
4. Fill. Beat cream cheese, butter, powdered sugar and vanilla in a bowl until smooth. Once the cake is cool, unroll it and then spread with the cream cheese filling. I like to spread the filling on thick (leaving about 1/2″ from the edge). Don’t worry if it comes out a little, you can always wipe off the edges. Then roll up again without the towel and wrap with plastic wrap. Refrigerate or freeze until ready to slice.
5. Slice. Before slicing the pumpkin roll, place in the freezer for 15 minutes. This allows for easy, clean cuts. Dust the top with powdered sugar, then slice using a sharp knife.

Pumpkin Roll Tips

• Tea towel vs. parchment paper. I prefer to use a cotton tea towel when rolling this cake and my yule log. It’s important to use this specific type of kitchen towel so that the cake doesn’t stick to it. Some think it’s easier to use parchment paper instead because you don’t have to transfer the cake onto the towel since it already bakes on the paper. You can absolutely use parchment paper, I’ve just had better results with a tea towel (the cake seems less sticky). One thing to note if using parchment paper – make sure to leave about 1-2 inches sticking out on the sides. This makes it easier to lift the cake from the jelly roll pan and then roll the cake.
• Length of cooling. I first let the rolled cake portion cool in the refrigerator for about 30 minutes to an hour. Then once the cream cheese filling is added, I let it refrigerate again for at least 30 minutes, but usually longer so that it has time to form. Before serving, I’ll stick the pumpkin roll in the freezer for about 15 minutes. This makes it easier to slice and the cuts will come out cleaner.
• Storage and freezing. This is the perfect pumpkin roll dessert to make in advance. Simply prepare as instructed, then let cool completely. Wrap tightly in saran wrap, then place in the fridge or freezer (if freezing, I’ll place the wrapped roll in a freezer bag so it stays extra fresh). It will keep in the fridge for up to 5 days or in the freezer for up to 3 months. 
• Thawing from frozen. To thaw, place in the refrigerator overnight before serving. Don’t try to warm it up in the oven or microwave to thaw faster or it will dry out!

More Pumpkin Recipes

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