Pumpkin Roll is a fall dessert that I have been enjoying since I was little. It is completely nostalgic, and completely delicious!
My mom has been making this classic dessert for years, especially at Thanksgiving. The plate is literally gone in minutes, we love them that much!
While rolled cakes look fancy, they are actually quite easy to make. I’ve laid out the steps to make this as simple as possible. Go ahead and give these tasty rolls a try!
For even more pumpkin treats perfect for fall, try our Pumpkin Cream Cheese Bars, Pumpkin Crunch Cake, and Pumpkin Pie Cheesecake Bars.
Why we think you’ll love it:
- Simple & elegant. You’ll wow everyone with those pretty swirls, but it’s way easier to make than it seems—especially with the step-by-step directions.
- Irresistible filling. The soft pumpkin cake pairs perfectly with the sweet, tangy filling, making every bite a little taste of fall.
- Perfect for holidays. Whether you’re serving it at Thanksgiving or gifting slices to neighbors, this dessert is always a crowd favorite.
Pumpkin Roll Ingredients
Cake Roll
- 3 large eggs – room temperature incorporates best
- 1 cup sugar
- ⅔ cup pumpkin puree – not pumpkin pie filling
- 1 teaspoon lemon juice – fresh or bottled
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- powdered sugar for sprinkling
Filling
- 1 cup powdered sugar
- 1 (8-ounce) package cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
How to Make a Pumpkin Roll
- PREP. Preheat the oven to 375°F. Line an 11-x-15-x-1-inch jelly roll pan with parchment paper and spray with nonstick spray.
- WET INGREDIENTS. In a large bowl, beat eggs with a hand mixer for 5 minutes. Gradually beat in sugar, then beat in pumpkin and lemon juice.
- DRY INGREDIENTS. Whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt in a small bowl. Add the pumpkin and egg mixture to the flour mixture. Stir until well blended.
- BAKE. Pour the cake batter into the prepared pan. Bake for 15 minutes, or until the cake is completely set in the middle.
- ROLL. Sprinkle a flour-sack style dish towel generously with powdered sugar, and invert the hot cake onto the towel. Loosely roll up the cake and towel from the short side and let cool completely.
- CREAM CHEESE FROSTING. While the cake is cooling, prepare the filling by beating all ingredients together with a hand mixer until smooth.
- FILL. Unroll the cake and spread the filling to within ½ inch of the edges. Roll the cake up again, without the towel this time, starting at the short side.
- CHILL. Wrap the Pumpkin Roll in plastic wrap and place it in the refrigerator. Chill for at least 2 hours to blend flavors.
- SERVE! To serve, unwrap the pumpkin roll and sprinkle it with powdered sugar. Slice in 1-inch slices.
Kristyn’s Recipe Tips
- Roll the cake while it’s still hot to prevent cracking and get those perfect swirls.
- Line your pan with parchment paper—this step is non-negotiable for a smooth release.
- Use plenty of powdered sugar on your tea towel to keep the cake from sticking.
- For clean slices, chill the pumpkin roll before cutting, wiping the knife after each cut.
Pumpkin Roll Recipe
This classic pumpkin roll with cream cheese filling is soft, spiced, and swirled to perfection for an irresistible fall dessert.
Video
Ingredients
Cake Roll
- 3 large eggs
- 1 cup sugar
- ⅔ cup pumpkin puree
- 1 teaspoon lemon juice
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- powdered sugar, for sprinkling
Filling
- 1 cup powdered sugar
- 1 (8-ounce) package cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Line an 11-x-15-x-1-inch jelly roll pan with parchment paper and spray with nonstick spray.
- In a large mixing bowl, beat eggs with a hand mixer for 5 minutes. Gradually beat in sugar, then beat in pumpkin and lemon juice.
- Whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt in a small bowl, then add to the pumpkin mixture. Stir until well blended.
- Pour batter into the prepared pan. Bake for 15 minutes, or until the cake is completely set in the middle.
- Sprinkle a flour-sack style dish towel generously with powdered sugar and invert the hot cake onto the towel. Loosely roll up the cake and towel from the short side. Let cool completely.
- While the cake is cooling, prepare the filling by beating all ingredients together with a hand mixer until smooth.
- Unroll the cake and spread the filling to within ½ inch of the edges. Roll the cake up again, without the towel this time, starting at the short side.
- Wrap the Pumpkin Roll in plastic wrap and place it in the refrigerator. Chill for at least 2 hours to blend flavors.
- To serve, unwrap the pumpkin roll and sprinkle it with powdered sugar. Slice in 1-inch slices.
Notes
Recipe Notes:
- Roll the cake while it’s still hot to prevent cracking and get those perfect swirls.
- Line your pan with parchment paper—this step is non-negotiable for a smooth release.
- Use plenty of powdered sugar on your tea towel to keep the cake from sticking.
- For clean slices, chill the pumpkin roll before cutting, wiping the knife after each cut.
Nutrition
Serving: 1slice, Calories: 227kcal, Carbohydrates: 41g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 61mg, Sodium: 138mg, Potassium: 110mg, Fiber: 1g, Sugar: 32g, Vitamin A: 2756IU, Vitamin C: 1mg, Calcium: 37mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make ahead of time?
The cream cheese filling can be made up to 48 hours in advance and stored in an airtight container in the fridge. Pull it out of the fridge when you begin making the pumpkin roll so that it has time to soften and be spreadable.
How to store?
Entire roll. Wrap the roll tightly with plastic wrap and again with foil. Store in the fridge for 4-5 days or in the freezer for a month.
Individual slices. Store Pumpkin Roll slices in an airtight container with sheets of parchment paper or wax paper in between to keep them separated.
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This recipe was originally published November 2022.
Why do you roll the short side of the cake instead of the long side?
It’s a bit easier to roll and has a less chance of breaking on that side. It also make a bigger swirl design, which looks pretty. 🙂
My friend makes this & we LOVE it! Do you think this could be made into a banana cake roll cake by switching out the pumpkin puree for same amount of bananas?
Hi,
Would you freeze this whole with the filling or just the cake?
I have this exact recipe from about 50 years ago. I loved it then and I love it now! Thanks for reminding me that it was time to make it again.
Kristy, what’s the best knife to cut a pumpkin roll with.
Thank you
Wanda Pope