Pumpkin Roll Cake
Posted Oct 06, 2023, Updated Feb 12, 2024
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This pumpkin roll cake is a beautiful fall dessert. A moist pumpkin cake with rich fall spices is slathered with cream cheese frosting, then rolled tightly for an eye-catching, delicious treat guaranteed to impress!
Pumpkin roll cake is one of the very first desserts I learned to bake when I first got married, and has been a family favorite ever since.
In this pumpkin roll cake recipe, a cinnamon cream cheese filling is spread over a rich and moist pumpkin cake, then rolled together. The result: a beautiful and delicious desert perfect to serve to friends and family. Also try this pumpkin cake or pumpkin cupcakes!
In this post, we’ll walk through all the tips and tricks for a perfect pumpkin roll to ensure your success!
Pumpkin Roll Cake: Ingredients & Substitutions
- All-purpose flour. I recommend using an unbleached, all-purpose flour.
- Cinnamon. Choose your favorite ground cinnamon.
- Pumpkin Pie Spice. If you’d like to make your own pumpkin pie spice, follow this recipe: homemade pumpkin pie spice. Then, use 2 tsp of the mixture (and use the rest in some of our other pumpkin recipes like pumpkin pie, Pumpkin baked oatmeal, pumpkin bread, etc.)
- Granulated sugar. use white granulated sugar or organic cane sugar.
- Pumpkin Puree. use canned or homemade puree.
- Cream Cheese Filling. I don’t recommend substitutions in the filling recipe.
How to Make Pumpkin Roll
Let’s walk through how to make this pumpkin roll step-by-step, and don’t forget to watch the video for extra help.
Prep the towel and pan
Begin by preparing a tea towel and pan for baking and rolling. Having these things ready is important so you’re not scrambling to find the right tools once the cake comes out of the oven.
First, sprinkle powdered sugar on a large tea towel, and set it aside on a flat surface.
Then, line a 13×17” jellyroll pan with parchment paper (or wax paper) and lightly grease the paper (with spray or butter).
Make the Pumpkin Cake
Once you’re all prepped, make the cake! Begin by combining the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl, then set the mixture aside.
Next, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the eggs and sugar together until pale and thick (2 minutes).
Then, beat in the pumpkin puree and vanilla extract until the mixture is smooth.
Next, add the dry ingredients to the wet ingredients and stir until the batter is smooth and there are no lumps.
Bake & Roll
Once the batter is smooth, spread the pumpkin roll cake batter evenly onto the prepared pan, leaving only about ¼” border around the edge of the pan.
Then, bake the cake in the preheated oven for 14-15 minutes, or until the top of the cake looks set and springs back when touched.
Immediately and carefully turn the cake from the baking pan onto the prepared tea towel and remove the parchment paper/silicone baking mat from the cake.
Roll the cake and towel up together from the short side (see photos/video). Let it cool completely while you make the cream cheese filling:
Make the Cream Cheese Filling
While the cake is cooling, make the filling. It’s incredibly important the ingredients are room temperature so there are no lumps in the filling.
Begin by beating the butter until it’s light and fluffy, either in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer.
Then, add the cream cheese to the butter and beat until mixture is smooth and there are no lumps.
Next, add the vanilla and sea salt and beat until combined.
Finally, add the powdered sugar 1 cup at a time, beating thoroughly after every addition.
Assemble the Pumpkin Roll
Once the pumpkin roll is completely cool, unroll the cooled cake and spread the cream cheese frosting evenly on the top/inside of the cake.
Then, roll the cake again and place it on a serving plate and chill for at least 1 hour.
Serve
If desired, dust with additional powdered sugar and serve chilled. Use a sharp knife to cut about ½ to 1 inch slices of the pumpkin roll cake and enjoy!
Store
Store any leftover pumpkin roll cake in an airtight container in the refrigerator for up to 5 days. You can store the cake whole, or in slices.
To freeze
If you’d like to freeze this pumpkin roll, begin by flash-freezing the cake (either whole or in slices) on a baking sheet.
Once the cake/slices are frozen, wrap them in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator (do not microwave or rush the process).
Pumpkin Roll Recipe FAQs
Here are a few tips on how to keep the pumpkin roll from cracking:
1) Do not over-bake. If the cake dries out it will be more likely to crack.
2) Be sure to roll the cake immediately after it is removed from the oven.
3) Use a tea towel dusted with powdered sugar to help keep the moisture of the cake in and aid in the rolling process.
4) Line the baking pan well and grease it with butter so the cake doesn’t stick and crack as it’s removed.
This pumpkin roll has the best cream cheese filling that is made of cream cheese, butter, vanilla, and powdered sugar.
Follow the photo instructions above. The best way to roll it is to first roll the cake when it’s warm with the powdered-sugar-dusted tea towel. This way, as the cake cools in the rolled position it will be more likely to roll easily after being frosted without cracking.
The #1 recommendation I have is to use a very light tea towel. A heavy towel is more likely to stick to the cake. Also, dusting the towel with powdered sugar prevents sticking.
Yes, this recipe needs to be stored in the refrigerator and is best served slightly chilled.
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Pumpkin Roll Cake Recipe
Equipment
Ingredients
Pumpkin Roll Cake:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 3 large eggs
- 1 ¼ cups granulated sugar
- 1 cup pumpkin puree
- 1 tsp pure vanilla extract
- ¼ cup powdered sugar (to sprinkle on towel)
Cream cheese Filling:
- 8 oz cream cheese room temperature
- ¼ cup salted butter softened
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon cinnamon
- Pinch sea salt
- 3 cups powdered sugar
Instructions
- Preheat oven to 375 degrees F.
- Sprinkle powdered sugar on a large tea towel, and set it aside on a flat surface.
- Line a 13×17” jellyroll pan with parchment paper (or wax paper) and lightly grease the paper (with spray or butter).
Make the Pumpkin Cake
- In a medium bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.
- In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the eggs and sugar together until pale and thick (2 minutes).
- Beat in pumpkin and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Spread the cake batter evenly onto the prepared pan, leaving only about ¼” border around the edge of the pan).
- Bake in the preheated oven for 14-15 minutes, or until the top of the cake looks set and springs back when touched.
- Immediately and carefully turn the cake from the baking pan onto the prepared tea towel and remove the parchment paper/silicone baking mat from the cake.
- Roll the cake and towel up together from the short side (see photos/video). Let it cool completely while you make the cream cheese filling:
Make the Cream Cheese Filling
- In the bowl of a standing mixer, or in a large bowl with a handheld mixer, beat the butter until light and fluffy.
- Add cream cheese and beat until mixture is smooth and there are no lumps.
- Then, add the vanilla and sea salt and beat until combined.
- Add powdered sugar 1 cup at a time, beating thoroughly after every addition.
Assemble
- Carefully unroll the cooled cake and spread the cream cheese frosting evenly on the top/inside of the cake.
- Roll the cake again, then place it on a serving plate and chill for at least 1 hour.
- If desired, dust with additional powdered sugar and serve chilled.
Video
Notes
- All-purpose flour. I recommend using an unbleached, all-purpose flour.
- Pumpkin Pie Spice. If you’d like to make your own pumpkin pie spice, follow this recipe: homemade pumpkin pie spice. Then, use 2 tsp of the mixture (and use the rest in some of our other pumpkin recipes like pumpkin pie, Pumpkin baked oatmeal, pumpkin bread, etc.)
- Granulated sugar. use white granulated sugar or organic cane sugar.
- Pumpkin Puree. use canned or homemade puree.
- Cream Cheese Filling. I don’t recommend substitutions in the filling recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
