Pumpkin Roll Cake

4.64 from 49 votes
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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.

Pumpkin roll cake with cream cheese filling

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!

Pumpkin Cake Roll slices on white plate and on wooded cutting board. Small pumpkins are also decorating the table-top.

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:

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.

Pumpkin batter in glass bowl with wire whisk

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

Pumpkin spice cake batter in baking sheet pan

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.

Powdered sugar being sifted on to kitchen towel

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

parchment paper being peeled off pumpkin cake

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.

Two image collage. On left, pumpkin cake with kitchen towel for rolling. On right, cake rolled in towel into a log

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

cream cheese filling being whipped in glass bowl with a hand mixer

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

Cream cheese frosting being spread with an offset spatula on pumpkin roll cake

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).

Pumpkin cake with cream cheese filling being rolled into a log

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

Slices of pumpkin roll cake on white plate with additional slices on light wood board.

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.
pumpkin roll with swirl of cream cheese filling and dusting of powdered sugar

More Tasty Thanksgiving Desserts

Recipe
Pumpkin roll cake with cream cheese filling
Recipe
4.64 from 49 votes

Pumpkin Roll Cake

Author: Jaclyn
Prep: 30 minutes
Cook: 15 minutes
Inactive Time 2 hours
Total: 2 hours 45 minutes
Pumpkin roll cake combines tender pumpkin cake with a generous swirl of cream cheese filling for a classic dessert full of Fall flavor.

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
  • cup pumpkin puree
  • 1 teaspoon vanilla extract
  • confectioners’ sugar for rolling

Cream Cheese Filling:

  • 3 cups confectioners’ 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
Pumpkin roll cake with cream cheese filling

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Two image collage image for Pinterest, reads: Grandma's Pumpkin Roll

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Recipe Rating




14 Comments

  1. I haven’t made this yet, but I have looked for a good recipe to make a pumpkin roll. I am curious whether I would be able to use marscapone cheese instead of cream cheese?

    1. So you tried the recipe? How did you like it?

      P.S. I welcome comments from readers for any reason- asking questions, letting us know how they liked the recipe, or just telling us that they plan on trying it.

  2. 3 stars
    This turned out flatter and smaller than pics. My baking soda was new🤷‍♀️ It didn’t even spread enough for a 11×18 pan.

  3. 5 stars
    Made this for a second thanksgiving dinner to change it up from pumpkin pie and man oh man was it a winner!! SOOOOO GOOD! Super easy to make and so delicious! Only thing I changed was added an extra teaspoon of pumpkin spice. 10/10 recommend!!!

  4. I made four of these today. It was very time consuming and kinda messy but they turned out just beautiful. They are for my neighbors so I won’t know til later and they taste them. Took pictures.

  5. 5 stars
    Thank you for sharing this recipe. My fiance loves pumpkin roll and he loves his mother’s pumpkin roll. I had some pumpkin puree and cream cheese so I decided to try your recipe. The result was a moist delicious pumpkin roll. I definitely enjoyed it and also my fiance loved it.

  6. I make almost all of your recipes ,I love to try them all there so perfect to perfection and easy to follow and understand thank you so much for your recipes

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