This pumpkin roll is a beautiful and impressive fall-time dessert that tastes just as amazing as it looks! The cake is loaded with pumpkin puree and homemade pumpkin pie spice for a wonderfully warm flavor. Then, it is rolled up with a sweet cream cheese filling!
Easy Pumpkin Roll Cake
Pumpkin roll cakes are a beautiful and classic fall dessert! If you've never made one before, don't let the rolling process intimidate you- it is not difficult!
The key to rolling your cake is making sure to do it when it is still hot from the oven! Trust me, this delicious dessert will impress everyone!
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If you love pumpkin as much as I do, take a look at more of my delicious pumpkin recipes, recipes that use pumpkin pie spice, and recipes that use up any extra canned pumpkin!
🥘 Pumpkin Roll Ingredients, Notes, & Substitutions
This recipe list is made up of baking staples! You most likely already have the majority of these items in your pantry.
Pumpkin Cake
- Brown Sugar - ½ cup of light brown sugar, packed (or try a brown sugar substitute).
- Sugar - ½ cup of white granulated sugar.
- Pumpkin Puree - ⅔ cup of canned pumpkin puree. I recommend using Libby's brand!
- Eggs - 3 eggs that are at room temperature.
- Vanilla - 1 teaspoon of vanilla extract.
- Flour - ¾ cup of all-purpose flour that has been spooned and leveled (*see note).
- Pumpkin Pie Spice - 1½ teaspoon of pumpkin pie spice. You can use my recipe or use your own.
- Baking Soda - 1 teaspoon of baking soda.
- Salt - ¼ teaspoon of salt.
Cream Cheese Filling
- Cream Cheese - 8 ounces of room temperature cream cheese.
- Confectioners' Sugar - 1 cup of confectioners' sugar. You can always add more if you would like a sweeter filling.
- Butter - 2 tablespoons of room temperature butter.
- Vanilla - ½ teaspoon of vanilla extract.
- Salt (optional) - A pinch of salt, if desired.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make A Pumpkin Roll
Make sure to roll your cake initially when it first comes out of the oven. Grab a jelly roll pan, mixing bowl, and mixer to get started!
This will make 1 pumpkin roll, which can be cut into 10 equal servings!
Make The Pumpkin Cake
Step 1: Prepare. To get started, preheat your oven to 375°F (190°C/Gas Mark 5). Spray a 10x15 jelly roll pan with non-stick cooking spray then line it with parchment paper and lightly spritz it again with the cooking spray.
Step 2: Mix wet ingredients. In a mixing bowl or the bowl of your stand mixer, blend together ½ cup each of light brown (110 grams) and white sugar (100 grams), ⅔ cup (163 grams) of canned pumpkin puree, 1 teaspoon of vanilla (5 milliliters), and 3 eggs.
Step 3: Add dry ingredients. Add the 1½ teaspoon (3 grams) of pumpkin pie spice, ¼ teaspoon (1.5 grams) of salt, and 1 teaspoon (4 grams) of baking soda, then stir until just combined. Gradually stir in the ¾ cup (94 grams) of flour until your cake batter is smooth, scraping the bottom and sides of the bowl as needed.
Step 4: Bake the cake. Pour the batter into the prepared pan and bake in your preheated oven at 375°F (190°C/Gas Mark 5) for 15-20 minutes, or until the cake springs back when you poke it with your finger.
Step 5: Remove from the oven. Once baked, remove the cake from the oven and then let it cool for 5 minutes only.
Step 6: Prepare the towel for rolling. Meanwhile, lay out a tea towel on the counter and generously dust it with confectioners' sugar. Flip the cake onto the towel, remove the pan, and then peel off the parchment paper.
Step 7: Roll the cake. Immediately, starting on the narrow end, roll up the cake slowly and gently.
Step 8: Cool. While still rolled in the towel, allow your cake to cool completely.
Prepare The Filling
Step 9: Cream the ingredients. In a large mixing bowl, beat 8 ounces (227 grams) of room-temperature cream cheese for 1 minute until it is nice and smooth. Then, add in the 2 tablespoons (28 grams) of butter and ½ teaspoon (2.5 milliliters) of vanilla and beat again until smooth.
Step 10: Incorporate powdered sugar. While continuing to mix, slowly add 1 cup (120 grams) of powdered sugar. Taste, and add more if you would like your filling to be sweeter. If the filling is too sweet, add the optional pinch of salt.
Assemble The Pumpkin Roll
Step 11: Add filling. Once the cake has cooled completely, gently unroll it and remove the tea towel. Spread your filling evenly over the cake, leaving about a ½-inch border around the outside edge.
Step 12: Reroll and chill. Now, without the towel, reroll the cake tightly. Wrap it in plastic wrap and place it in the refrigerator for at least 20 minutes or until you are ready to slice and serve it.
This pumpkin roll cake is the perfect dessert for fall time! Serve it with more of my fall baking recipes for a complete meal!
🙂 😀 Testimonials
This pumpkin roll is a must at my house! My family insists on having it for Thanksgiving and Christmas.
Lucy from Iowa
💭 Angela's Pro Tips & Recipe Notes
- I always recommend using Libby's brand pumpkin puree because it has the least amount of moisture content! This will yield more consistent results in baking.
- The best way to measure your flour is to spoon it into the measuring cup and then level it off with a knife. This ensures that you don't pack too much flour into the cup, making an overly dense cake!
- Make sure to roll your cake for the first time while it is still hot from the oven! This makes it easier to work with and will prevent it from cracking.
- Use a pinch of salt (or more, as needed) to offset the sweetness of the filling if desired. This may or may not be needed at all!
🥄 Make Ahead Options
If you want to make your pumpkin roll in advance, it can easily be frozen for later! Just wrap your pumpkin roll tightly in Saran wrap, followed by heavy-duty aluminum foil.
Freeze it for up to 3 months, allowing it to thaw in the refrigerator overnight before serving.
🥡 Storing
Keep your pumpkin roll wrapped in plastic wrap and store it in the fridge for up to 5 days.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Make sure to roll your cake when it is still hot! This gives the most flexibility and will prevent it from cracking.
Yes, you need to use a 10x15 pan. If you use a larger pan, the batter will be too thin, and your cake will not have a spongey texture.
If you use a pan that is smaller, the cake will be too thick to roll correctly.
The pumpkin roll will get sticky as it cools. This is why it is important to generously dust the towel with powdered sugar, as it prevents it from sticking.
🎃 Tasty Pumpkin Recipes
- Pumpkin Flan - This elegant and sophisticated dessert is sure to impress all of your guests!
- Pumpkin Pie Without Evaporated Milk - No need to make a grocery run for evaporated milk; this pie doesn't need it!
- Pumpkin Dump Cake - For an effortless sweet treat, this dump cake is extremely easy to prepare!
- Pumpkin Streusel Bread - This yummy pumpkin bread is topped with a sweet streusel topping!
- Pumpkin Chocolate Chip Cookies - For a twist on the classic chocolate chip cookies, this recipe uses pumpkin in the cookie dough!
- Pumpkin Zucchini Muffins - These nutritious and delicious muffins are a great way to start off your day!
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📖 Recipe Card
Pumpkin Roll
Ingredients
Pumpkin Cake
- ½ cup light brown sugar (packed)
- ½ cup sugar
- ⅔ cup pumpkin puree (*see note)
- 3 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour (spooned & leveled)
- 1½ teaspoon pumpkin pie spice (see recipe or use your favorite brand)
- 1 teaspoon baking soda
- ¼ teaspoon salt
Cream Cheese Filling
- 8 oz cream cheese (softened, at room temperature)
- 1 cup confectioners sugar (plus more as needed, to taste)
- 2 tablespoon butter (softened, at room temperature)
- ½ teaspoon vanilla extract
- 1 pinch salt (optional, to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Make The Pumpkin Cake
- To get started, preheat your oven to 375°F (190°C). Spray a 10x15 jelly roll pan with non-stick cooking spray and then line it with parchment paper and lightly spritz it again with the cooking spray.
- In a large mixing bowl or the bowl of your stand mixer, blend together the light brown and white sugar, pumpkin puree, vanilla, and eggs.
- Add the pumpkin pie spice, salt, and baking soda then stir until just combined. Gradually stir in the flour until your cake batter is smooth, scraping the bottom and sides of the bowl as needed.
- Pour the batter into the prepared pan and bake in your preheated oven at 375°F (190°C) for 15-20 minutes, or until the cake springs back when you poke it with your finger.
- Once baked, remove the cake from the oven and allow it to cool for 5 minutes only.
- Meanwhile, lay out a tea towel on the counter and generously dust it with confectioners' sugar. Flip the cake onto the towel, remove the pan, and then peel off the parchment paper.
- Immediately, starting on the narrow end, roll up the cake slowly and gently.
- While still rolled in the towel, allow your cake to cool completely.
Prepare The Filling
- In a large mixing bowl, beat cream cheese for 1 minute until it is nice and smooth. Then, add in the butter and vanilla and beat again until smooth.
- While continuing to mix, slowly add in the powdered sugar. Taste, and add more if you would like your filling to be sweeter. If the filling is too sweet, add the optional pinch of salt.
Assemble The Pumpkin Roll
- Once the cake has cooled completely, gently unroll it and remove the tea towel. Spread your filling evenly over the cake, leaving about a ½-inch border around the outside edge.
- Now, without the towel, reroll the cake tightly. Wrap it in plastic wrap and place it in the refrigerator for at least 20 minutes, or until you are ready to slice and serve it.
Notes
- I always recommend using Libby's brand pumpkin puree because it has the least amount of moisture content! This will yield more consistent results in baking.
- The best way to measure your flour is to spoon it into the measuring cup and then level it off with a knife. This ensures that you don't pack too much flour into the cup, making an overly dense cake!
- Make sure to roll your cake for the first time while it is still hot from the oven! This makes it easier to work with and will prevent it from cracking.
- Use a pinch of salt (or more, as needed) to offset the sweetness of the filling if desired. This may or may not be needed at all!
- To store: Keep your pumpkin roll wrapped in plastic wrap and store it in the fridge for up to 5 days.
- To freeze: Wrap your pumpkin roll tightly in plastic wrap and then again in heavy-duty aluminum foil. Store it in the freezer for up to 3 months, allowing it to thaw in the fridge overnight before serving.
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