Pumpkin Roll Cake

Pumpkin roll cake combines tender pumpkin cake with a generous swirl of cream cheese filling for a classic Thanksgiving dessert full of Fall flavor.

Grandma’s delicious pumpkin spice roll cake recipe makes multiple appearances throughout the holiday season in our house. The classic pumpkin dessert is perfect for Thanksgiving, Christmas, or anytime in between.

For more Fall pumpkin recipes try our pumpkin chocolate chip cookies, pumpkin dip, baked pumpkin donuts, and chocolate chip pumpkin bread.

Now I know that everyone has a jelly roll pan in their kitchen. And that is ok.

So instead of a jelly roll pan, this easy pumpkin roll recipe uses something that everyone has in their kitchen–a baking sheet!

Ingredients 

For this classic Fall dessert you will need:

• sugar 
• flour 
• baking soda 
• pumpkin spice 
• salt 
• eggs 
• pumpkin puree – be sure you get a can of pumpkin puree, not pumpkin pie filling
• vanilla extract 
• powdered sugar
• cream cheese
• butter
• heavy cream

Baking Supplies

You will also need the following kitchen supplies to make this recipe:

• non-stick spray 
• parchment paper
• baking sheet 
• clean tea towel/kitchen towel 
• sifter 
• mixing bowls
• whisk 
• hand or stand mixer 

How to Make Pumpkin Roll Cake

Step one. Preheat the oven to 375° F. Line a half sheet baking pan (18×13-inch) with parchment paper and non-stick cooking spray.  

Step two. In a large bowl, whisk to combine sugar, flour, baking soda, pumpkin spice, and salt. Add in the eggs, pumpkin puree, and vanilla. Mix until just combined.

Step three. Pour the batter onto the prepared baking sheet and spread it into an even layer.

Step four. Bake for 12-15 minutes, until the top springs back when gently poked and is no longer sticky.

Step five. While the cake is baking, lay a clean tea towel/kitchen towel out and dust generously with powdered sugar.

Step six. When the cake has finished baking immediately turn it out onto the towel and remove the parchment paper.

Step seven. Starting at the shorter end, use the towel to roll the cake tightly into a log. Let it cool fully while wrapped in the towel, about 60 minutes.

Step eight. Using a hand mixer, beat the powdered sugar, cream cheese, butter, heavy cream, and vanilla until smooth and well combined.

Step nine. Carefully unroll the cake and spread with an even layer of cream cheese frosting, leaving a small part uncovered around the edges. 

Step ten. Roll the cake back up (without the towel) and transfer to a serving plate. Cover with plastic wrap and place in refrigerator to chill until ready to serve (at least one hour).

When ready to serve, unwrap the pumpkin roll, dust with powdered sugar, slice, and serve.

Storage

Refrigerator: Due to the cream cheese filling the pumpkin roll does need to be refrigerated. When wrapped tightly in plastic wrap it will keep up to 4 days in the refrigerator.

Freezer: For longer storage, you can freeze the cake for 2-3 months. Defrost in refrigerator overnight before serving.

Tips for the Best Pumpkin Roll

• To avoid cracking be sure to roll the cake as soon as it comes out of the oven. It will be hot so be careful!
• If the cream cheese frosting / filling is too thin, add a bit more powdered sugar. If it is too thick, add a touch more cream.
• You want the frosting to be thick enough to hold and not ooze out of the cake, yet not too stiff that it will tear the cake when you are spreading it on. Keep in mind that it will stiffen up a bit while in the refrigerator.
• For a picture-perfect swirl, slice about ½ inch off each end of the roll before serving. This will give you a picture-perfect roll cake.

More Tasty Thanksgiving Desserts

• Soft Apple Cookies
• Pumpkin Crisp
• Apple Pie Crescent Rolls
• Pecan Pie Cheesecake
• Apple Pie Cookies
• Chocolate Chip Pumpkin Cookies
• Apple Pie Cupcakes

Pumpkin Roll Cake

Pumpkin roll cake combines tender pumpkin cake with a generous swirl of cream cheese filling for a classic dessert full of Fall flavor.

4.46 from 22 votes

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Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Inactive Time: 2 hours hours

Total Time: 2 hours hours 45 minutes minutes

Servings: 10

Calories: 447kcal

Author: Jaclyn Shimmel

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Ingredients

Pumpkin Cake Roll:

• 1 cup granulated sugar
• ¾ cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon pumpkin spice
• ¼ teaspoon kosher salt
• 3 large eggs
• ⅔ cup pumpkin puree
• 1 teaspoon vanilla extract
• powdered sugar, for rolling

Cream Cheese Filling:

• 3 cups powdered sugar
• 8 ounces cream cheese, room temperature
• 4 Tablespoons unsalted butter, room temperature
• 2 Tablespoons heavy cream
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 375° F. Line a half sheet pan (18×13-inch) with parchment paper and non-stick cooking spray.  
• In a large bowl, whisk to combine sugar, flour, baking soda, pumpkin spice, and salt. Add in the eggs, pumpkin puree, and vanilla. Mix until just combined.
• Pour the batter onto the prepared baking sheet and spread it into an even layer.
• Bake for 12-15 minutes, until the top of the cake springs back when gently poked and is no longer sticky.
• While the cake is baking, lay a clean tea towel/kitchen towel out and sprinkle generously with powdered sugar.
• When the cake has finished baking immediately turn it out onto the towel and remove the parchment paper.
• Starting at the shorter end, use the towel to roll the cake tightly into a log. Let the cake cool fully while wrapped in the towel, about 60 minutes.
• Using a hand mixer, beat powdered sugar, cream cheese, butter, heavy cream, and vanilla until smooth and well combined.
• Carefully unroll the cake and spread with an even layer of cream cheese frosting, leaving a small perimeter (½-1 inch) uncovered around the edges. 
• Roll the cake back up (without the towel) and transfer to a serving plate. Cover with plastic wrap and for one hour, or until chill until ready to serve. When ready to serve, unwrap the cake and dust with powdered sugar. Slice and serve.

Notes

Wrap cake tightly in plastic wrap and store in the refrigerator for up to 4 days or freezer for 2-3 months.

To avoid cracking be sure to roll the cake as soon as it comes out of the oven. Be careful as it will be hot!

If the cream cheese frosting/filling is too thin, add a bit more powdered sugar. If it is too thick, add a touch more cream. You want the frosting to be thick enough to hold and not ooze out of the cake, yet not too stiff that it will tear the cake when you are spreading it on. Keep in mind that it will stiffen up a bit while in the refrigerator.

For a picture-perfect swirl, slice about ½ inch off each end of the cake before serving. This will give you a picture-perfect roll cake.

Nutrition

Serving: 1g | Calories: 447kcal

The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.

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