Pumpkin Roll

Table of Contents

1. Pumpkin Roll Ingredients
2. Substitutions And Additions
3. How To Make This Pumpkin Roll Recipe
4. How To Serve This Pumpkin Cream Cheese Roll
5. Storing This Pumpkin Cake Roll
6. Why We Love This Recipe
7. Frequently Asked Questions
8. More Recipes You’ll Love
9. JUMP TO RECIPE

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

Pumpkin Roll Ingredients

Substitutions And Additions

NUTS: You can add chopped nuts to the top of the cake roll just before you bake it.

CINNAMON: You can add ¼ teaspoon cinnamon to the cream cheese filling for a bit of fall spice.

PUMPKIN PUREE: While canned pumpkin puree is convenient, you can use homemade pumpkin puree for a more personalized touch.

Simply roast and blend fresh pumpkin, and you’ll enjoy a pumpkin roll with a fresh-from-the-patch flavor

NUTMEG: If nutmeg isn’t your favorite spice, consider using ground cloves instead.

This substitution will bring a warm, earthy flavor with a slightly different aromatic profile, giving your pumpkin roll a unique character.

PURE VANILLA EXTRACT: Vanilla extract can be substituted with almond extract for a subtle nutty undertone or maple extract for a touch of autumnal flavor.

CREAM CHEESE FILLING: Customize your cream cheese filling by adding a teaspoon of pumpkin pie spice for extra seasonal flair.

You can also fold in finely chopped pecans or walnuts for a delightful crunch and nutty flavor.

How To Make This Pumpkin Roll Recipe

It’s important to follow the step-by-step instructions for this recipe since you want to make sure your pumpkin cake is rolled properly. Let’s get baking.

STEP ONE: Preheat the oven to 375°F. Line a 10x15x1-inch jelly roll pan with parchment paper. Spray very generously with nonstick cooking spray. Set it aside.

STEP TWO: In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Set the dry ingredients aside.

STEP THREE: Stir together the pumpkin puree and the lemon juice.

STEP FOUR: Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer, on high, beat the eggs and sugar for 3½ to 4 minutes until the egg mixture is light and frothy.

STEP FIVE: Add the pumpkin mixture and the vanilla. Continue mixing until well combined.

STEP SIX: Fold in the flour mixture. 

STEP SEVEN: Evenly spread the pumpkin cake batter in the prepared pan. Bake for 12 to 14 minutes. 

STEP EIGHT: While the cake bakes, lay out a thin kitchen towel and dust it with ¼ cup powdered sugar.

You will also need a large cutting board for the dusted cake transfer.

STEP NINE: When the cake has finished baking, remove it from the oven. Run the tip of a sharp knife around the edge of the baking sheet.

STEP TEN: Carefully flip the dusted tea towel on top of the baked cake, dusted side against the cake.

STEP ELEVEN: Place the large cutting board on top of the tea towel. Remember the cake pan will still be very hot, so protect your hands.

Be certain to leave a small tail of the tea towel on the short edge of the cake for rolling the cake.

STEP TWELVE: Quickly flip the baking pan over so that it is now laying on top of the tea towel/cutting board.

STEP THIRTEEN: Carefully and slowly peel away the parchment paper.

STEP FOURTEEN: Lightly dust the top of the cake with powdered sugar.

STEP FIFTEEN: Flip the small tail of the tea towel over the short edge of the cake. 

STEP SIXTEEN: Carefully begin rolling one end toward the other. Once rolled, transfer to a cooling rack to let the hot cake cool completely.

For The Filling

STEP ONE: Using a medium-sized mixing bowl and a handheld mixer, on high, beat together the softened cream cheese, clear vanilla, and the softened butter for one minute until smooth.

STEP TWO: Reduce the mixer speed to low and add the powdered sugar. Increase the mixer speed to medium and continue mixing until completely smooth.

Cover and chill in the refrigerator until ready to fill the roll. Remove the filling from the refrigerator ten minutes before assembling the cake roll.

For The Cake Assembly

STEP ONE: Once the cake is completely cooled, slowly unroll the cake.

STEP TWO: Using a silicone spatula or an offset spatula, spread the filling over the surface of the cake in an even layer; try to avoid the very edges of the cake.

STEP THREE: Once filled, slowly and with even pressure, begin to roll the cake back up.

Wrap the pumpkin roll in plastic wrap to ensure it holds its shape. Chill in the refrigerator for four hours to overnight.

STEP FOUR: Just before serving, unwrap the pumpkin roll. 

STEP FIVE: Using a sharp serrated knife, slice off the ends of the rolled cake. Slice ten ½ inch slices. 

How To Serve This Pumpkin Cream Cheese Roll

Serve your pumpkin roll slices on a pretty dessert plate, dusted with an extra sprinkle of powdered sugar. The simplicity of this presentation lets the cake’s flavors shine.

Serve this easy pumpkin cake roll for the perfect fall dessert. Add whipped cream and a scoop of our no-churn vanilla ice cream on the side for an extra special and indulgent treat.

Serve your pumpkin roll with a steaming mug of hot apple cider. The warm, spiced notes of the cider complement the cake’s flavors, making it a perfect fall-inspired duo.

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

Storing This Pumpkin Cake Roll

Whether you want to make it ahead of time or have leftovers to save for later, here’s a guide on how to store your pumpkin roll.

MAKE AHEAD: If you’d like to prepare your pumpkin roll in advance for a special occasion or to save time on a busy day, you can definitely do so.

After baking and rolling your cake with the cream cheese filling, wrap it tightly in plastic wrap. Then, place it in an airtight container or a resealable plastic bag.

Store it in the refrigerator for up to two days before serving.

IN THE FRIDGE: Store any leftovers of this perfect pumpkin roll cake tightly wrapped in the refrigerator for up to five days.

IN THE FREEZER: You can freeze the plastic-wrapped, uncut cake for up to three months.

Be sure to wrap aluminum foil around the plastic-wrapped pumpkin roll before freezing.

Why We Love This Recipe

SEASONAL COMFORT: This recipe captures the essence of fall with its warm spices and earthy pumpkin flavor.

IMPRESSIVE PRESENTATION: The elegant swirl of the pumpkin roll makes it a visually appealing dessert, perfect for wowing guests at gatherings and celebrations.

CREAMY INDULGENCE: The luscious cream cheese filling adds a creamy, tangy contrast to the spiced cake, creating a harmonious balance of flavors and textures that’s simply irresistible.

I hope you’ll enjoy this moist 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 Recipes You’ll Love

• Pumpkin Cheesecake Bars
• Pumpkin Delight
• Chocolate Chip Pumpkin Loaf
• Pumpkin Cookies
• Pumpkin Bars
• Pumpkin Dip