• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Bake It With Love

  • Grilling
  • Recipe Index
  • About
  • Cookbooks
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Grilling
  • Recipe Index
  • About
  • Cookbooks
  • Subscribe
×
Home » Recipes » Cake Recipes

Last Updated: Oct 1, 2024 by Angela Latimer · Leave a Comment

Pumpkin Roll

Jump to Recipe
Pin image with text overlay of pumpkin roll.

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!

Square image of pumpkin roll.
This pumpkin roll is loaded with fall flavors and a sweet cream cheese filling!
Jump to:
  • Easy Pumpkin Roll Cake
  • 🥘 Pumpkin Roll Ingredients, Notes, & Substitutions
  • 🔪 How To Make A Pumpkin Roll
  • 🙂 😀 Testimonials
  • 💭 Angela's Pro Tips & Recipe Notes
  • 🥄 Make Ahead Options
  • 🥡 Storing
  • ❓ Recipe FAQs
  • 🎃 Tasty Pumpkin Recipes
  • 📖 Recipe Card
  • 💬 Comments & Reviews

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!*

Wide image of pumpkin roll.

🔪 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.

Pin collage image with text showing fall recipes.

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

Why Did My Pumpkin Roll Crack?

Make sure to roll your cake when it is still hot! This gives the most flexibility and will prevent it from cracking.

Do You Have To Use A Jelly Roll Pan For A Pumpkin Roll?

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.

Why Does My Pumpkin Roll Get Sticky?

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.

Tall image of pumpkin roll.

🎃 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!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

📖 Recipe Card

Square image of pumpkin roll.
Print Recipe Leave A Comment
Love This Recipe?Click On A Star To Rate It!
5 from 3 reviews

Pumpkin Roll

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!
Author | Angela Latimer
Servings: 10 servings
Calories: 290kcal
Prep 5 minutes minutes
Cooking 15 minutes minutes
Chill Time 20 minutes minutes
Total Time 40 minutes minutes
Pin Recipe Share on Facebook

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)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

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.

Nutrition

Calories: 290kcal (15%) | Carbohydrates: 43g (14%) | Protein: 4g (8%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 85mg (28%) | Sodium: 283mg (12%) | Potassium: 113mg (3%) | Fiber: 1g (4%) | Sugar: 34g (38%) | Vitamin A: 2998IU (60%) | Vitamin C: 1mg (1%) | Calcium: 48mg (5%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dessert
Cuisine American
« Top 10 Thanksgiving Recipes
Savory Sweet Potato Recipes »

Share This Recipe!

  • Share
  • X
  • Flipboard
  • Threads
  • WhatsApp
  • Email

Reader Interactions

Comments

No Comments

5 from 3 votes (3 ratings without comment)

Thanks for coming! Ask anything - or let me know what you think: Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Author bio photo with cake.

Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

More About Me ->

Grilling Recipes

  • Tasty, easy cookout food ideas to make and feed a crowd this summer.
    Easy Cookout Food Ideas: Best Dishes To Bring To A Cookout

  • Square image of sliced Arrachera steak on a cutting board.
    Arrachera (Mexican Steak for Tacos)

  • Square image of sliced Denver steak on a cutting board.
    Denver Steak

  • Square image of grilled ostrich steaks.
    Grilled Ostrich Steaks

  • Square image of grilled pineapple.
    Grilled Pineapple

  • Square image of sliced grilled skirt steak.
    Grilled Skirt Steak

See more Grilled →

Tasty Dinner Ideas

  • A square collage of four images showing easy summer crockpot meals including tender London broil pot roast, green beans and potatoes, grape jelly meatballs, and pork carnitas tacos.
    Summer Crockpot Meal Ideas

  • Panda Express honey sesame chicken copycat recipe plated with rice and garnished with more white sesame seeds.
    Panda Express Honey Sesame Chicken

  • A square image showing a bowl of tender wok fried marinated chicken with celery, onions, and black pepper sauce.
    Panda Express Black Pepper Chicken

  • Best leftover lobster recipes page image featuring four favorite dishes in a square collage.
    Leftover Lobster Recipes

  • Square collage image featuring 4 tasty recipes using leftover hard boiled eggs.
    Leftover Hard Boiled Eggs Recipes

  • Spider taco ring on baking sheet with taco toppings in the body and sliced olives for eyes.
    Spider Taco Crescent Ring

See more Main Dish →

Footer

As Seen On

As seen on these popular sites: Mashed, Tasting Table, Parade, MSN, Yahoo, Delish, The Pioneer Woman, Today, Taste of Home, and more.

↑ back to top

About

  • Meet The Team
  • Photo Sharing
  • Privacy Policy
  • Work With Me
  • Accessibility Statement

Recipes

  • Dinners
  • Desserts
  • Breakfasts
  • Cookies & Bars
  • Videos
  • Articles

AI-Free

Everything on Bake It With Love is created by me, where I share my experiences, with help from my team members and family.

I promise that BIWL is 100% free of AI content.

Get Social

Visit us on your favorite social media platforms!

Copyright © 2016-2025 Bake It With Love

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.