Pumpkin Roll

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

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Table of Contents

Pumpkin Roll Ingredients
Substitutions And Additions
How To Make This Pumpkin Roll Recipe
How To Serve This Pumpkin Cream Cheese Roll
Storing This Pumpkin Cake Roll
Why We Love This Recipe
Frequently Asked Questions
More Recipes You’ll Love
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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.

close up shot of pumpkin roll with a slice removed on a wooden board

Pumpkin Roll Ingredients

Pumpkin Roll raw ingredients that are labeled

This pumpkin roll recipe boasts a warmly spiced, moist cake with notes of cinnamon, ginger, and nutmeg.

The cream cheese filling is luxuriously creamy and slightly tangy, sweetened with powdered sugar and infused with vanilla flavoring.

Together, these components create a blend of autumn comfort and indulgence, all topped off with a dusting of powdered sugar for a delightful fall treat.

You’ll need:

For The Cake:

¾ cup of all-purpose flour
2 teaspoons of ground cinnamon
1 teaspoon of ground ginger
½ teaspoon of nutmeg
½ teaspoon of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
⅔ cup of pumpkin puree
1 teaspoon of lemon juice
3 large eggs, room temperature
1 cup of granulated sugar
1 teaspoon of pure vanilla extract
⅓ cup of powdered sugar (for dusting the rolling tea towel)

For The Cream Cheese Filling:

1 (8-ounce) package of cream cheese, softened
1 teaspoon of clear vanilla flavoring
3 tablespoons of salted sweet cream butter, softened
2 cups of powdered sugar

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.

flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt whisked together in a bowl

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

lemon juice being added to a bowl of pumpkin puree

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.

pumpkin mixture and vanilla mixed with the sugar mixture

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.

OUR RECIPE DEVELOPER SAYS

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.

You do not want to overcook this cake, or it will be dry and won’t roll properly.

batter poured into baking pan and then baked

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.

PRO TIP:

Be sure to not use any fabric softener when you wash the tea towel. It will transfer to the warm cake and make the flavor “off”. Also make sure not to use a terry cloth tea towel. The terry cloth will leave lint that will transfer to the surface of the cake.

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.

parchment paper being peeled away from the cake

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

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

powdered sugar being dusted on the top of the cake

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

tea towel flipped over the 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.

PRO TIP:

To prevent your pumpkin roll from cracking, you should 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.

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.

PRO TIP:

Make sure that your cream cheese is at room temperature so that you won’t have lumps in your cream cheese mixture.

cream cheese, vanilla, and butter being whisked together in a bowl

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.

PRO TIP:

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

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.

MORE DESSERT RECIPES

Dump Cakes

Apple Dump Cake

Cupcake Recipes

Carrot Cake Cupcakes

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.

close up shot of a slice of Pumpkin Roll on a plate with a fork

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.

Frequently Asked Questions

Can I freeze this pumpkin roll?

This easy pumpkin roll recipe can be frozen, well-wrapped, for up to three months.

What is the best pan to use for a roll cake?

It’s important to use a 10×15-inch jelly roll pan for this cake, as you want it to be nice and thin.

Why did my pumpkin roll crack?

Your cake needs to be rolled into the towel as soon as it comes out of the oven. When the cake is rolled while warm, the heat and moisture will help give you a crack-free cake. The cake is much more likely to crack if it is rolled when cooled.

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Pumpkin Roll

5 from 7 votes

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

Prep Time 10

Cook Time 12

Total Time 8 22

Servings

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Ingredients

Cake

¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup pumpkin puree
1 teaspoon lemon juice
3 large eggs, room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
⅓ cup powdered sugar, for dusting the rolling tea towel

Cream Cheese Filling

8 ounces cream cheese, softened
1 teaspoon clear vanilla flavoring
3 tablespoons salted sweet cream butter, softened
2 cups powdered sugar

Instructions

Cake

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.
In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Set dry ingredients aside.
Stir together the pumpkin puree and the lemon juice.
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.
Add the pumpkin mixture and the vanilla. Continue mixing until well combined.
Fold in the flour mixture.
Evenly spread the pumpkin cake batter in the prepared pan. Bake for 12 to 14 minutes.
While the cake bakes, lay out a thin kitchen towel and dust with ¼ cup powdered sugar. You will also need a large cutting board for the dusted cake transfer.
When the cake has finished baking, remove from the oven. Run the tip of a sharp knife around the edge of the baking sheet.
Carefully flip the dusted tea towel on top of the baked cake, dusted side against the cake.
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.
Quickly flip the baking pan over so that it is now laying on top of the tea towel/cutting board.
Carefully and slowly peel away the parchment paper.
Lightly dust the top of the cake with powdered sugar.
Flip the small tail of the tea towel over the short edge of the cake.
Carefully begin rolling one end toward the other. Once rolled, transfer to a cooling rack to let the hot cake cool completely.

Filling

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 1 minute until smooth.
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 10 minutes before assembling the cake roll.

Assembly

Once the cake is completely cooled, slowly unroll the cake.
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.
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 4 hours to overnight.
Just before serving, unwrap the pumpkin roll.
Using a sharp knife, slice off the ends of the rolled cake. Slice ten ½-inch slices.

Video

Notes

Be sure to not use any fabric softener when you wash the tea towel. It will transfer to the warm cake and make the flavor “off”. Also, make sure not to use a terry cloth tea towel. The terry cloth will leave lint that will transfer to the surface of the cake.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time. You do not want to overcook this cake, or it will be dry and won’t roll properly.
To prevent your pumpkin roll from cracking, you should 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.
Make sure that your cream cheese is at room temperature so that you won’t have lumps in your cream cheese mixture.
You’ll want to be sure to clean off your knife after each slice to keep those gorgeous layers intact.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Layne Kangas Marketing
Rhadonda Sedgwick Creative Director
Sian Cox Photographer
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Teresia Shrum Recipe Developer

Pumpkin Roll

Pumpkin Roll Ingredients

Substitutions And Additions

How To Make This Pumpkin Roll Recipe

How To Serve This Pumpkin Cream Cheese Roll

Apple Dump Cake

Carrot Cake Cupcakes

Storing This Pumpkin Cake Roll

Why We Love This Recipe

Frequently Asked Questions

More Recipes You’ll Love