• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Desserts » Cakes » Pumpkin Roll

    Pumpkin Roll

    Published: July 15, 2020 · Modified: Oct 28, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This classic pumpkin roll recipe has a soft pumpkin cake filled with rich, silky cream cheese frosting. A quintessential fall dessert perfect for your thanksgiving table but delicious all year round!

    Two pieces of a pumpkin roll cake on a plate.
    24296 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    A pumpkin roll on a serving plate.
    A pumpkin roll cake next to some fall leaves.
    A pumpkin roll cake next to two pumpkins.
    Two pieces oof pumpkin roll cake on a plate.
    A piece of pumpkin roll cake on a green and white plate.
    A pumpkin roll cake with two pieces cut away.
    A pumpkin roll cake filled with cream cheese frosting.
    Four Pieces of pumpkin roll cake.
    Pieces of pumpkin roll cake on a marble table.
    A pumpkin roll cake dusted with powdered sugar.
    Two pieces of pumpkin roll cake on a porcelain plate.
    A plate with pieces of pumpkin roll cake next to the cake.
    Pumpkin roll cake with cream cheese frosting on a plate.
    A pumpkin roll cake on a porcelain tray.
    Pieces of pumpkin roll cake on a plate painted with leaves.
    Three blue and white plates with pieces of pumpkin roll cake.
    A piece of a pumpkin roll cake on a blue and white plate.
    A pumpkin roll with a piece cut away.
    A pumpkin roll cake with two pieces cut away.
    Three pieces of a pumpkin roll cake.
    A pumpkin roll dusted with powdered sugar.
    A pumpkin roll cake on a porcelain platter.

    This pumpkin roll cake melts in your mouth and is a perfect make ahead dessert. I love the combination of fall spices and pumpkin with tangy cream cheese frosting.  

    What You’ll Need for This Recipe

    Ingredients to make a pumpkin roll cake on a marble counter.

    Pumpkin Puree: Use 100% pumpkin, not the canned pumpkin pie mix.

    Spices: I’m using my favorite fall spices but you can swap things out as desired. If you want to use two teaspoons of pumpkin spice that will work too!

    Eggs: Use large eggs and make sure they’re room temperature.

    How to Make a Pumpkin Roll 

    Flour and spices getting whisked in a glass bowl.

    1. Heat oven to 375F then line a 10×15 jelly roll pan with parchment paper. Leave an inch of excess on the two short sides so you can pull the cake out after baking. Combine the flour spices, baking soda, baking powder, and salt in a large bowl then whisk together and set aside.

    2. Add the eggs and sugar to a large bowl then whisk or beat until lighter in color and smooth. I like to really give this part a good beat so the sugar starts to dissolve in the eggs.

    Pumpkin roll cal batter mixing together.

    3. Add the pumpkin puree and vanilla then mix until combined.

    4. Add the dry mixture into the wet and gently fold in until just combined, you can use a whisk to finish off the mixing if you see any stubborn clumps of flour.

    Pumpkin cake batter getting smoothed into a paper-lined jelly roll pan.

    5. Transfer the batter onto your lined pan then push the batter to the edges and smooth out. Don’t worry if it seems quite thin, the batter will puff up in the oven, but do try and smooth out the top well. Bake at 375F for 13-15 minutes, the cake is done when it springs back to the touch.

    6. While the cake bakes dust a thin cotton kitchen towel with powdered sugar. Once the cake is ready grab the paper edges and lift it out then quickly invert it onto the sugared towel. Just do it in one confident motion and you’ll be fine. Roll the cake tightly and then set aside to cool completely on a wire rack.

    Cream cheese frosting being smoothed onto a pumpkin cake with an offset spatula.

    7. To make the cream cheese filling beat the room temperature cream cheese and butter until smooth then add the vanilla and sift in the powdered sugar. Beat on high for a 2-3 minutes until smooth and lighter in color.

    8. Unroll your cooled cake and spread the cream cheese frosting into a smooth layer on top. Roll the cake back up, wrap in plastic and chill for at least an hour so the frosting sets up and the cake holds it’s shape when cut. When ready to serve dust with powdered sugar and cut using a sharp serrated knife.

    A piece of a pumpkin roll cake on a green and white plate.

    Pro Tips for this Recipe

    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • Work quickly once your cake is out of the oven. The longer you leave it to sit the harder it will be to roll it.
    • Don’t worry about the edges looking perfect, you’ll trim the log before serving and snack on those delicious end pieces.
    • You can lay some strips of parchment paper over the cake before dusting with powdered sugar to create a pattern.
    • A pumpkin roll is a great make ahead dessert! Store in the refrigerator for up to three days or in the freezer for three months.

    Pieces of pumpkin roll cake on a marble counter.

    Frequently Asked Questions

    Why does my roll crack?

    Roll cakes can crack if over-baked or if you wait too long to roll it. You need to roll them up right after they come out of the oven. 

    How long does pumpkin roll last in fridge?

    Your roll cake will last three days in the refrigerator. Make sure to wrap well in plastic so it doesn’t dry out.

    Does it need to be refrigerated?

    That delicious cream cheese filling in this pumpkin roll recipe needs to be refrigerated, so don’t leave the cake out for very long. 

    How do you keep a roll cake from sticking?

    Dust your towel with powdered sugar and use a thin cotton towel, not the super plush ones. If you don’t have a towel handy then you can roll the cake in the parchment paper you baked it in then peel and remove when cool.

    Can you freeze it?

    Yes, a pumpkin roll will freeze well! Wrap well in plastic and foil and store frozen for up to three months. Defrost overnight in the refrigerator.

    If you love this recipe try these out!

    • Sliced pumpkin bread on a porcelain serving plate.

      Pumpkin Bread

    • A pumpkin muffin on a blue and white plate next to cinnamon sticks.

      Pumpkin Muffins

    • A pumpkin cheesecake on a cake stand with a piece in the foreground.

      Pumpkin Cheesecake

    • A pumpkin pie next to lots of mini pumpkins and a bowl of whipped cream.

      Pumpkin Pie Recipe

    • Two glasses of apple cider next to apples and cinnamon sticks.

      Apple Cider

    If you’ve tried this Pumpkin Roll recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! 

    Print
    5 from 203 votes

    Pumpkin Roll

    You'll love this moist and tender pumpkin cake roll full of fall spices filled with cream cheese frosting.
    Course Dessert
    Cuisine American
    Prep Time 15 minutes
    Cook Time 15 minutes
    Chill Time 1 hour
    Total Time 1 hour 30 minutes
    Servings 12 Slices
    Calories 213kcal
    Author John Kanell

    Equipment

    • 10x15 jelly roll pan
    • Thin kitchen towel
    • Mixing Bowls

    Ingredients

    For the Cake:

    • ¼ cup powdered sugar
    • 3/4 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • ¼ teaspoon ground ginger
    • ¼ tsp nutmeg
    • 1/4 teaspoon salt
    • 3 large eggs
    • 1 cup granulated sugar
    • 2/3 cup pumpkin puree
    • 2 tsp vanilla extract

    For the Filling:

    • 1 package 8 ounces cream cheese, at room temperature
    • 1 cup powdered sugar sifted
    • 6 tablespoons butter room temperature
    • 1 teaspoon vanilla extract

    Instructions

    • Preheat oven to 375F and line a 10”x15” jelly roll sheet with parchment paper. Cut the paper so it has an extra inch on 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 eggs, vanilla, and granulated sugar in a large bowl then 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 13-15 minutes at 375F. The cake is done when the center springs back when pressed lightly.
    • While the cake bakes prepare your thin kitchen towel by dusting it with powdered sugar. When the cake is done lift it out of the pan and invert onto the sugared cloth.
    • Peel back the parchment paper and roll tightly then place the rolled cake on a wire rack to cool completely.
    • Make the cream cheese frosting by creaming the butter and cream cheese in a stand mixer fitted with a whisk attachment or large bowl if using a hand mixer. Add the vanilla and powdered sugar then beat until fluffy, smooth, and light in color.
    • Unroll the cake on your counter then spread the frosting leaving about half an inch unfrosted on the two long sides as well as the short side that will be on the outside after rolling.
    • Roll the cake back up then wrap in plastic and refrigerate for at least an hour so the frosting can set up. Once the cake is chilled you can dust with powdered sugar and cut with a sharp serrated knife.

    Video

    Notes

    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • Work quickly once your cake is out of the oven. The longer you leave it to sit the harder it will be to roll it.
    • Don't worry about the edges looking perfect, you'll trim the log before serving and snack on those delicious end pieces.
    • You can lay some strips of parchment paper over the cake before dusting with powdered sugar to create a pattern.
    • This is a great make ahead dessert! Store in the refrigerator for up to three days or in the freezer for three months.

    Nutrition

    Serving: 1slice | Calories: 213kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 161mg | Potassium: 74mg | Fiber: 1g | Sugar: 27g | Vitamin A: 2353IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Pumpkin Muffins
    Homemade Sprinkles »

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A slice of vanilla cake on a plate in front of the cake on a cake stand.

      Vanilla Cake Recipe

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    24296 shares