If you like pumpkin desserts, you will love my easy pumpkin roll recipe! This beloved fall dessert features rich pumpkin flavor and warm spices, and its gorgeous presentation is always a show-stopper. It’s one of my favorite desserts to serve at pumpkin carving parties, Thanksgiving, and fall get-togethers.
If you’ve never made a cake roll or are intimidated by the thought of it, let me help! With just a few simple tips, this cake will be much easier to make than you think. I’ll show you all you need to know to make it perfectly every time! Take any of my recommended variations to create your own tasty version, or prepare it ahead of time for easy fall entertaining! For more festive pumpkin recipes, check out my pumpkin bars, soft pumpkin cookies, and pumpkin cinnamon rolls.
Ingredients
Canned Pumpkin — for the best results, use high-quality pure pumpkin puree, such as Libby’s. Do not use canned pumpkin pie filling with added flavors, spices, and sugar.
Spices — a mix of ground cinnamon, allspice, ginger, and nutmeg adds a warm flavor to the roll. If desired, you can swap two teaspoons of pumpkin pie spice for the blend of spices.
Large Eggs — three eggs bind the cake, giving it structure and allowing it to retain its structure when rolled. Bring the eggs to room temperature before starting the recipe to help them incorporate into the batter.
Cream Cheese — you will need one package of brick-style full-fat block cream cheese for cream cheese frosting filling. For best results, do not use cream cheese spread in a tub or low-fat cheese. Bring it to room temperature for 1-2 hours before using until you can easily leave an indent when gently pressing it with your finger.
Butter — gives the frosting a rich flavor and spreadable consistency. You can use salted or unsalted. Warm it to room temperature before whipping it with the cream cheese. Follow my tips for how to soften butter if you’re short on time.
Powdered Sugar — this light confectioners’ sugar not only sweetens the frosting but is key in helping prevent the cake from sticking to the tea towel when rolling it up. You can use store-bought or make homemade powdered sugar!
How To Make A Pumpkin Roll
1. Preheat the oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper. Use a large piece to go an inch or two up the sides of the pan. Sift the all-purpose flour, salt, spices, baking powder, and soda into a medium bowl, then whisk together. Set the flour mixture aside.
2. Combine the eggs, vanilla, and granulated sugar in a large bowl and whisk or beat until lighter in color and smooth.
3. Add the pumpkin puree and mix until smooth.
4. Pour the dry ingredients into the wet ingredients and fold until just combined.
5. Transfer the pumpkin cake batter to the prepared pan and use a spatula or offset spatula to smooth it out. (It will be quite thin in the pan). Bake for 13-15 minutes or until the center springs back when pressed lightly.
6. While the cake bakes, prepare a thin tea or kitchen towel by generously dusting it with powdered sugar. When the cake is still hot, carefully lift it from the pan using the parchment paper and invert it into the center of the sugared cloth. Peel back the parchment paper, fold the end of the tea towel over a narrow end (short side) of the cake, then roll the cake tightly into a log shape, leaving the towel inside the cake roll. Place the rolled cake on a wire rack to cool to room temperature.
7. Make the cream cheese frosting by beating the butter and cream cheese together in the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl using a hand mixer on medium speed until combined. Add the vanilla extract and powdered sugar, then beat until fluffy, smooth, and light in color, about 2 minutes.
8. Unroll the cooled cake on the counter, then spread the cream cheese mixture, leaving about half an inch unfrosted on one short side. Roll the cake back up, starting with the short side opposite the unfrosted border, removing the towel as you roll. Place the roll on a serving plate, loosely cover it with plastic wrap, and chill for at least 1 hour until the frosting has set. Garnish the cake with powdered sugar before slicing.
Can I Use Fresh Pumpkin Puree?
Yes, you can use fresh, homemade pumpkin puree! Fresh puree often has more moisture, so you need to blot it before measuring it. Spread at least 1 cup of puree on two layers of paper towels and place two more on top. Let it sit for 10 minutes. Scrape the pumpkin off the towels and measure ⅔ cups of puree. Continue with the recipe as directed. You can learn more about the blotting process in my pumpkin chocolate chip cookies recipe!
How To Prevent The Cake Roll From Breaking
The biggest fear when it comes to making a cake roll is that the cake will break at some point during rolling. As long as you know these secrets, you’ll be able to easily make rolled cakes without any cracking or breaks!
- Roll the cake while it’s hot. The pumpkin cake is most pliable when piping hot, so carefully turn it out and roll it in the towel immediately after removing it from the oven. As it cools, the structure sets, making it harder to roll without cracking if you wait but very easy to reroll if it cools in spiral form.
- Keep it rolled up until fully cooled. The cake needs to cool completely to room temperature. The structure will be set at this point, preventing the cake from cracking when frosting.
- Don’t unroll the cake until the filling is ready. This will allow you to work efficiently, leaving the cake unrolled for only a short period.
Variations
- Make a spiced filling. Add 1 teaspoon of pumpkin pie spice blend along with the powdered sugar for an extra layer of warm spice.
- Chocolate hazelnut. For a chocolate pumpkin cake roll, spread a thin layer of Nutella on the cake before spreading on the frosting.
- Drizzle the rolled cake with chocolate ganache or caramel sauce for an extra-indulgent finish.
- Powdered sugar designs. To decorate, place strips of parchment paper or baking stencils over the rolled cake before sprinkling the powdered sugar.
How to Store and Freeze
Refrigerating: Leftover pumpkin roll cake will keep well in an airtight container in the refrigerator for up to 3 days. For a softer frosting filling, let the cake warm at room temperature for 30 minutes before serving.
Freezing: You can also freeze the cake! Wrap it tightly in plastic wrap before moving it to a freezer-safe container and freezing it for up to 3 months. Defrost it overnight in the refrigerator before slicing and serving. Or freeze individual slices for an easy single-serving treat!
Pro Tips For Making This Recipe
- Parchment paper tips. Measure a piece of parchment paper large enough to overhang an inch or two on the edges. This will make removing the cake from the pan easier and safer since you can use the excess as handles to lift the cake out. For an extra smooth release and to keep the parchment paper in place, spray the pan with non-stick spray before placing the parchment.
- Measure the flour correctly. Extra flour results in a thick and dense cake, so it’s important to measure it accurately. For best results, weigh it on a food scale or gently scoop it into measuring cups and level off the tops.
- Trim the edges before serving. Do not worry if the long sides of the cake aren’t even or clean. Once rolled, you can slice them off with a serrated knife for a neat cake roll. Avoid using a non-serrated knife, as it may crush or deform the layers as you slice. A serrated bread knife is a great tool for slicing this cake.
- Make-ahead option: To prepare the cake in stages and fill it just before serving. Bake the cake, roll it, and cool it until it is at room temperature. Wrap it tightly in plastic wrap and refrigerate it for up to one day before filling and serving it. Be sure to let it sit at room temperature for at least 1 hour before unrolling it as the cold can cause the cake to be firm and less flexible.
Frequently Asked Questions
If needed, you can make this pumpkin Swiss roll in a quarter-sheet pan, but the cake will be thicker and the finished roll shorter and wider. If using the smaller pan, let the cake cool completely before filling. Because it is thicker, the cake will take more time to bake and cool.
If you do not have a smooth kitchen or tea towel, you can use parchment paper as a last resort. The cake sticks more easily to the paper because it traps moisture as the cake cools, making it gummy or sticky. I recommend using cheesecloth instead.
Pumpkin rolls often crack when they are overbaked or not cooled properly. Bake the cake just until the center bounces back when gently pressed. Roll the cake in the towel immediately after taking it out of the oven, and don’t unroll it until it is completely cooled through. If the cake is rolled after it has cooled, it isn’t as pliable and will crack; if it is unrolled before it has cooled, the structure hasn’t been set yet, so it is also prone to cracking.
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Pumpkin Roll Recipe
Video
Equipment
- 10×15-inch jelly roll pan
Ingredients
For the Cake:
- ¾ cup all-purpose flour (90g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar (200g)
- ⅔ cup pumpkin puree (160g)
- 2 teaspoons vanilla extract
- ¼ cup powdered sugar (30g)
For the Filling:
- 1 package (8 ounces, 226g) cream cheese at room temperature
- 1 cup powdered sugar sifted (120g)
- 6 tablespoons butter room temperature (80g)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper. Use a large enough piece of paper so it has an extra inch or two up the sides. You’ll use this excess paper to pull the cake out of the pan after baking.
- Sift the flour, salt, spices, baking powder, and soda into a medium bowl, then whisk together and set aside.
- Combine the eggs, vanilla, and granulated sugar in a large bowl, and whisk or beat until lighter in color and smooth.
- Add the pumpkin puree and mix until smooth.
- Pour the dry mixture into the wet then fold in until just combined.
- Transfer the batter into your prepared baking sheet and use a spatula or offset spatula to smooth out. The batter will be quite thin after it’s smoothed out but that’s as it should be.
- Bake for 13 to 15 minutes. The cake is done when the center springs back when pressed lightly.
- While the cake bakes, prepare a thin tea towel by dusting it generously with the powdered sugar. When the cake is done and still hot, Carefully lift it out of the pan using the parchment paper, and invert it into the center of the sugared cloth.
- Peel back the parchment paper, fold the end of the tea towel over a short end of the cake, then roll the cake tightly into a log shape (the towel will be inside the cake roll). Place the rolled cake on a wire rack to cool completely.
- Make the cream cheese frosting by beating the butter and cream cheese together in the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl using a hand mixer, on medium speed until combined. Add the vanilla and powdered sugar, then beat until fluffy, smooth, and light in color, about 2 minutes.
- Unroll the cooled cake on your counter, then spread the frosting leaving about half an inch unfrosted on one short side.
- Roll the cake back up, starting with the short side opposite the unfrosted border, removing the towel as you roll. Place the roll on a serving plate, loosely cover with plastic wrap, and refrigerate for at least 1 hour so the frosting can set up.
- Once the cake is chilled and you are ready to serve, dust it with powdered sugar and cut with a sharp serrated knife.
Notes
- Parchment paper tips. Measure a piece of parchment paper large enough to overhang an inch or two on the edges. This will make removing the cake from the pan easier and safer since you can use the excess as handles to lift the cake out. For an extra smooth release and to keep the parchment paper in place, spray the pan with non-stick spray before placing the parchment.
- Measure the flour correctly. Extra flour results in a thick and dense cake, so it’s important to measure it accurately. For best results, weigh it on a food scale or gently scoop it into measuring cups and level off the tops.
- Trim the edges before serving. Do not worry if the long sides of the cake aren’t even or clean. Once rolled, you can slice them off with a serrated knife for a neat cake roll. Avoid using a non-serrated knife, as it may crush or deform the layers as you slice. A serrated bread knife is a great tool for slicing this cake.
- Make-ahead option: To prepare the cake in stages and fill it just before serving. Bake the cake, roll it, and cool it until it is at room temperature. Wrap it tightly in plastic wrap and refrigerate it for up to one day before filling and serving it. Be sure to let it sit at room temperature for at least 1 hour before unrolling it as the cold can cause the cake to be firm and less flexible.
