You’ll love this simple, delicious pumpkin roll — it’s the perfect sweet treat to enjoy this fall! An easy homemade pumpkin sheet pan cake combines with a silky cream cheese filling, cinnamon, and powdered sugar for an irresistible, moist dessert baked from scratch that you’ll want to eat year-round. Not only does it taste amazing, but it will also look impressive on the dessert table at your holiday party this Thanksgiving. I can’t wait to share this pumpkin roll recipe with you!
Want even more classic recipes to enjoy this autumn? You’ll want to bake our pumpkin banana bread immediately. This pumpkin cheesecake with gingersnap crust is award-winning. You’ll love our carrot cake cupcakes, too. Our old fashioned chocolate chip cookie bars are another family favorite. My Southern grandma bakes this fast pumpkin dump cake all the time and I love it. This apple dump cake is another crowd-pleasing winner. This no-bake pumpkin pie is the best!
Pumpkin Roll Recipe:
Today’s delicious homemade pumpkin roll recipe will leave you begging for more. The irresistible flavor and moist texture are sure to impress your tastebuds. It looks absolutely lovely as well.
And don’t be intimidated by how fancy it 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.
This pumpkin roll is baked from scratch and is a real treat! It’s perfect for an autumn afternoon snack with a cuppa coffee or as part of your Thanksgiving dessert table.
No matter where you serve it, folks will be begging you for the recipe.
Where Did Pumpkin Rolls Originate?
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.
What Can You Do with Pumpkin?
As soon as the first leaf turns red this fall, you better believe there will be pumpkin spice everything, everywhere!
Thankfully, there are so many yummy recipes to enjoy that you’ll have good eats every day of the week.
I suggest you try these 13 savory pumpkin recipes. You’ll also enjoy this pumpkin spice latte on a chilly afternoon. You can start your day with one of these pumpkin breakfast recipes or make one of these kid-approved pumpkin desserts.
I subscribe to the belief that it’s never too cold for ice cream which is why you should make this pumpkin ice cream immediately. It’s a homemade, no-churn recipe so you can make it without an ice cream maker!
And did you know that your favorite four-legged friend loves pumpkin, too? Try baking these homemade pumpkin dog treats for your pups as well.
Pumpkin Roll Ingredients
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
How to Make a Pumpkin Roll
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 more) of 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.
You’ll want to be sure to clean off your knife after each slice to keep those gorgeous layers intact.
Why Does My Pumpkin Roll Always Crack?
You should definitely wrap your pumpkin roll in a towel while it’s still warm, right out of the oven. The combination of heat and moisture will help to keep your crack from cracking.
If you try to roll it once it’s cooled, it’s much more likely to crack.
How Long Does Pumpkin Roll Last?
If you happen to have any pumpkin roll left, you can store it in an airtight container for a few days in the fridge. You can also wrap it tightly and store in the freezer up to one month.
More Delicious Recipes to Make
- Pumpkin Chocolate Chip Bread
- Carrot Cake with Cream Cheese Frosting
- Soft Pumpkin Chocolate Chip Cookies
- Slow Cooker Pumpkin Spice Latte
- Old Fashioned Five Star Bars
- Pumpkin Bread Pudding
- Carrot Bread
- Pumpkin Spice Donuts
- Pumpkin Cream Cheese Dip
- Red Wine Chocolate Cake
- Pumpkin Spice Muffins
- Oreo Pie
- Lemon Lush
I hope you’ll enjoy this pumpkin roll with your family this fall and beyond.
Pumpkin Roll
Ingredients
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.
- NOTE: When slicing this cake, make sure to wipe the knife clean before slicing the next piece.
My afternoon coffee break needs a slice of this! Yummy Thanks for sharing the recipe with us at the Talk Of The Town Party! Pinned 🙂
Thanks for sharing this delicious Pumpkin roll. I am happy to feature you today at “Love Your Creativity.”
This is one of my favorite desserts and I love this recipe!
Excellent taste with simple ingredients!