Pumpkin Roll

A pumpkin sheet cake rolled with a delicious cream cheese filling, this classic recipe an irresistible addition to any autumn menu.

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Impress your guests with delicious pumpkin roll! An easy pumpkin sheet pan cake combines with a silky cream cheese filling for an irresistible dessert that will look like you spent hours making it.

Want even more classic pumpkin recipes to enjoy this fall? You’ll want to bake our pumpkin banana bread, pumpkin cheesecake and pumpkin dump cake. 

Pumpkin Roll Recipe:

Don’t be intimidated by how fancy this pumpkin roll looks — I promise it’s simple and I’ll walk you through exactly how to create this rolled dessert that will wow friends and family. 

You’ve probably seen various “roll” desserts floating around on Pinterest for years. Swiss rolls, jelly rolls, roll cake, or cream roll is a type of sponge cake that is filled with whipped cream, cream cheese, jam, or icing and then rolled before being sliced and served. 

Any variation I’ve ever tried is absolutely yummy! Being a pumpkin lover, this classic pumpkin roll is a real favorite for me. 

MORE FALL RECIPES: Carrot Cupcakes | Chocolate Chip Cookie Bars | Apple Dump Cake

PUMPKIN ROLL INGREDIENTS

For the Cake:

• 3 large eggs
• ⅔ cup canned pumpkin puree
• ½ box super moist yellow cake mix
• 1 ½ tsp cinnamon
• ¼ tsp nutmeg
• ½ tsp pumpkin pie spice
• ½ tsp almond extract
• ½ tsp pure vanilla extract

For the Cream Cheese Filling:

• 8-oz cream cheese
• 1 stick butter
• 1 ¾ cups powdered sugar
• ¼ cup brown sugar
• 1 tsp pure vanilla extract

HOW TO MAKE THIS PUMPKIN ROLL RECIPE

STEP ONE: In a large mixing bowl and beat eggs, almond extract, and vanilla extract with an electric hand mixer until light and fluffy, about 3 minutes. Add canned pumpkin puree and beat well. Scrape down the sides of the bowl as needed with a rubber spatula.

Slowly beat in dry cake mix, cinnamon, nutmeg, pumpkin pie spice and continue beating for approximately 1 additional minute.

STEP TWO: Line a 15x10x1-inch jelly roll pan with parchment paper. Spray the parchment paper with non-stick cooking spray and pour mixture on top. Spread evenly over the parchment paper with a rubber spatula.

Bake at 375° for 11-15 minutes, or until the cake is cooked and a toothpick comes out clean when tested in the center of the cake. NOTE: Watch your cake while cooking. You do not want to overcook this cake or it will be dry and won’t roll properly.

Rolling Your Sheet Cake

STEP THREE: Remove the cake from the oven. Loosen edges of the cake from the sides of the pan. While still hot, sprinkle about 4-6 tbsps (or more) of powdered sugar on top of the entire cake so it doesn’t stick to itself.

STEP FOUR: While the cake is still hot (important that it is still hot when rolling!), start on the short end of the cake and roll semi-tightly to the other end. Wrap in plastic wrap so the cake stays moist and let cool completely — about 2 hours on the counter.

PRO TIP: To prevent your pumpkin roll from cracking, you should definitely wrap it in a towel while it’s still warm, right out of the oven. The combination of heat and moisture will help to keep your cake from cracking. If you try to roll it once it’s cooled, it’s much more likely to crack. 

Adding the Filling

STEP FIVE: When your cake is almost done cooling, make your cream cheese filling by combining the cream cheese, butter and brown sugar in a mixing bowl. Beat on medium until light and fluffy. Slowly add powdered sugar and vanilla extract. Beat together scraping the sides of the bowl with a rubber spatula as needed.

STEP SIX: When the cake roll has cooled completely unroll and spread the cream cheese mixture evenly over the entire roll (all the way to the edges of the cake). 

STEP SEVEN: Roll the cake back up making sure not to roll the parchment paper in the cake this time.

STEP EIGHT: Refrigerate the cake 2-3 hours. Remove from the refrigerator and place on a serving platter. Dust the top of the cake with powdered sugar, then cut and serve.

PRO TIP: You’ll want to be sure to clean off your knife after each slice to keep those gorgeous layers intact.

STORAGE

IN THE FRIDGE: You can store this pumpkin roll in an airtight container for a few days in the fridge.

IN THE FREEZER: You can also wrap it tightly and store in the freezer up to one month. 

I hope you’ll enjoy this pumpkin roll with your family this fall. Not only does it taste amazing, but it will also look impressive on the dessert table at your holiday party this Thanksgiving. 

More Pumpkin Recipes You’ll Love

CHEESECAKE: Pumpkin Cheesecake Bars | Pumpkin Delight 
PIES: No Bake Pumpkin Pie or (No Sugar) | Pumpkin Cupcakes 
BREADS: Pumpkin Banana Bread | Chocolate Chip Pumpkin Loaf 
DRINKS: Pumpkin Spice Latte | Crockpot PSL
DESSERTS: Pumpkin Donuts |  Dump Cake | Pumpkin Cookies 

And pumpkin isn’t just for humans – make these Pumpkin Dog Treats, too!

Pumpkin Roll

5 from 3 votes

A pumpkin sheet cake rolled with a delicious cream cheese filling, this classic recipe an irresistible addition to any autumn menu.

Prep Time 30 minutes

Cook Time 15 minutes

Servings 8

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Ingredients

  

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CAKE MIX:

• 3 Large Eggs
• ⅔ Cup Canned Pumpkin Puree not pumpkin pie mix
• ½ Box Super Moist Yellow Cake Mix
• 1 ½ Tsp Cinnamon
• ¼ Tsp Nutmeg
• ½ Tsp Pumpkin Pie Spice
• ½ Tsp Almond Extract
• ½ Tsp Pure Vanilla Extract

CREAM CHEESE FILLING:

• 8- oz Cream Cheese Softened
• 1 Stick Butter Softened
• 1 ¾ Cups Powdered Sugar
• ¼ Cup Brown Sugar
• 1 Tsp Pure Vanilla Extract

Instructions

 

• Preheat oven to 375°. Line a 15x10x1-inch Jelly Roll Pan with Parchment Paper lengthwise (you should have extra parchment paper hanging off of each end). Spray the parchment paper with non-stick cooking spray
• In a large mixing bowl and beat eggs, almond extract, and vanilla extract with an electric hand mixer until light and fluffy, about 3 minutes. Add canned pumpkin puree and beat well. Scrape down the sides of the bowl as needed with a rubber spatula.
• Slowly beat in dry cake mix, cinnamon, nutmeg, pumpkin pie spice and continue beating for approximately 1 additional minute
• Pour into Jelly Roll Pan on top of Parchment Paper. Spread evenly over the parchment paper with a rubber spatula.
• Place in the oven and bake at 375° for 11-15 minutes, or until the cake is cooked and a toothpick comes out clean when tested in the center of the cake.
• NOTE: Watch your cake while cooking. You do not want to overcook this cake or it will be dry and won’t roll properly.
• Remove the cake from the oven. Loosen edges of the cake from the sides of the pan. While still hot, sprinkle about 4-6 Tablespoons (or morof powdered sugar on top of the entire cake so it doesn’t stick to itself. While the cake is still hot (important that it is still hot when rolling!), start on the short end of the cake and roll semi-tightly to the other end.
• Wrap in plastic wrap so the cake stays moist and let cool completely, about 2 hours on the counter.
• When your cake is almost done cooling make your cream cheese filling by combining the cream cheese, butter and brown sugar in a mixing bowl. Beat on medium until light and fluffy. Slowly add powdered sugar and vanilla extract. Beat together scraping the sides of the bowl with a rubber spatula as needed.
• When the cake roll has cooled completely unroll and spread the cream cheese mixture evenly over the entire roll (all the way to the edges of the cake). Roll the cake back up making sure not to roll the parchment paper in the cake this time.
• Refrigerate the cake 2-3 hours. Remove from the refrigerator and place on a serving platter. Dust the top of the cake with powdered sugar.

Video

Notes

When slicing this cake, make sure to wipe the knife clean before slicing the next piece.

Nutrition

Calories: 550kcal

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