Desserts

Pumpkin Roll

This pumpkin roll is incredibly moist and filled with fall pumpkin spice flavors that is tightly packed between a tangy homemade cream cheese frosting.

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two slices of pumpkin cake sitting on a plate with a gold fork.

Why You’ll Love This Recipe

  • This Pumpkin Roll is incredibly moist, fluffy and full of flavor.
  • It’s a pumpkin spice cake that’s tightly rolled between cream cheese frosting.
  • Both the cake and cream cheese frosting are homemade.
  • Despite this recipe looking complex, it’s fairly easy to assemble.
  • This rolled up fall dessert is sure to be a crowd pleaser.
  • The homemade cream cheese frosting is tangy, sweet and incredibly indulgent.
  • Perfect for any occasion this holiday season!
  • Made without any butter or oil, which gives the cake that spongey texture.
  • Check out my Pumpkin Pie Truffles for another great dessert recipe.
all the ingredients that you need to make this pumpkin roll.

Ingredients And Substitutions

These are the main ingredients and substitutions for Pumpkin Roll. Scroll down to the recipe card for a full list of ingredients and instructions.

This recipe calls for all purpose flour. I have not tested this recipe with a gluten free flour blend such as Bob’s Red Mill or King Arthurs.

Baking powder will help this cake rise slightly during baking time.

Pumpkin pie spice is necessary for adding to the overall pumpkin flavor of this roll.

A touch of salt helps balance out all the flavors.

This recipe calls for four eggs, which may seem like a lot, but that’s what is going to help add to the overall texture of this pumpkin roll. I have not tested this recipe with any vegan substitutes.

Vanilla extract adds flavor to any baked good.

I used granulated sugar, but you can also sub for brown sugar or coconut sugar.

Use canned pumpkin puree and not pumpkin pie filling.

Powdered sugar is used for both rolling the pumpkin roll, and then sprinkle more on top at the very end.

The cream cheese frosting is made with cream cheese, powdered sugar and vanilla bean paste.

How To Make

ONE: Start by preparing a jelly roll pan but coating it with non-stick spray AND lining it with parchment paper. Doing both steps is really important to ensure nothing sticks. Preheat the oven to 350F.

TWO: Then, create the cake batter by combining the sugars and eggs together in an electric mixture. Whisk on medium speed for 3 minutes. You want the mixture to be light, airy and fluffy. Next add in the pumpkin puree and vanilla extract and whisk once more.

FOUR: Sift in the flour, baking powder, pumpkin pie spice, and salt. Then, fold the ingredients together until just combined. Don’t over mix the batter.

SIX: Pour the cake batter into the prepared pan and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean.

SEVEN: While the cake is baking, lay a clean thin dish towel on the counter and sprinkle with 1/2 cup of powdered sugar using a sifter. Then, when the cake is done baking, immediately turn it over upside down and place it on powdered sugar dusted towel. Working quickly, carefully but tightly roll the cake into a log and place in the fridge for roughly 2 hours or until the cake is fulled cooled.

EIGHT: When ready, prepare the cream cheese frosting by combining the room temperature cream cheese, powdered sugar and vanilla bean paste together in an electric mixture.

NINE: Carefully unroll the cake and spread on the cream cheese frosting evenly leaving about 1 inch from all the sides. Then, carefully roll the cake back into a log and wrap inside saran wrap, place back in the fridge for about 30 minutes to 1 hour to firm up.

TEN: Dust on more powdered sugar, slice into and enjoy!!

Tips And Tricks

Roll the pumpkin roll cake in a powdered sugar dusted thin kitchen towel or piece of parchment to prevent it from sticking to itself.

Rolling the cake while it’s warm allows it to cool in the rolled shape without any cracks, rips, or tears when you roll it up again with the filling inside.

Use a 10×15 inch jelly roll pan for baking the cake. 

Work quickly, but carefully. 

How To Serve And Store

Serve this pumpkin roll with a touch of powdered sugar and enjoy cold with a cup of coffee or tea.

Store in an airtight container in the fridge and enjoy within 3-4 days.

You can also freeze the pumpkin roll with the cream cheese frosting up to 2–3 months. Thaw overnight in the refrigerator before slicing and serving.

two slices of a pumpkin roll sitting on a plate with a gold and black fork.

Taste And Texture

This pumpkin roll is filled with pumpkin spice flavor and loaded with creamy and tangy cream cheese frosting.

The texture is extremely moist, fluffy and spongey.

Frequently Asked Questions

Does a pumpkin roll need to be refrigerated?

Yes, store this pumpkin roll in an airtight container in the refrigerator. Once you have spread the cream cheese filling and rolled the pumpkin roll back into a log, wrap it in saran wrap and leave it in the refrigerator for at least 30 minutes to 1 hour before serving. This will allow the roll to firm up so it can easily be sliced.

How to keep pumpkin roll from cracking:

The biggest trick to preventing your cake roll from cracking is to roll the cake up in the parchment paper OR a powdered sugar dusted kitchen towel IMMEDIATELY after it comes out of the oven. The hot cake will be soft and should roll up without cracking.

Can I freeze this pumpkin roll?

Yes, you can freeze the whole pumpkin roll for up to 2-3 months. Thaw overnight in the refrigerator before slicing and serving.

Other Recipes You May Like

If you make this Pumpkin Roll, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Pumpkin Roll

This pumpkin roll is moist and filled with fall pumpkin spice flavors that is tightly packed between a tangy homemade cream cheese frosting.
5 based on 1 reviews
PIN RECIPE
PREP TIME:
2 hours 30 minutes
COOK TIME:
17 minutes
TOTAL TIME:
2 hours, 45 minutes
Author - Hannah

Ingredients

Pumpkin Cake

  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract 
  • 3/4 cup pumpkin puree, not pumpkin pie filling
  • 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar, plus more for dusting

Cream Cheese Frosting

  • 8oz cream cheese, softened 
  • 1 cup powdered sugar 
  • 1 tsp vanilla bean paste, can sub vanilla extract

SCALE:

1X

YIELDS:

8 servings

Directions

  1. Start by preparing a jelly roll pan by coating it with non-stick spray AND lining it with parchment paper. Doing both steps is really important to ensure nothing sticks. Preheat the oven to 350F. 
  2. Then, create the cake batter by combining the sugars and eggs together in an electric mixture. Whisk on medium speed for 3 minutes. You want the mixture to be light, airy and fluffy. 
  3. Next add in the pumpkin puree and vanilla extract and whisk once more. 
  4. Sift in the flour, baking powder, pumpkin pie spice, and salt. Then, fold the ingredients together until just combined. Don't over mix the batter. 
  5. Pour the cake batter into the prepared pan and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. 
  6. While the cake is baking, lay a clean thin dish towel on the counter and sprinkle with 1/2 cup of powdered sugar using a sifter. Then, when the cake is done baking, immediately turn it over upside down and place it on powdered sugar dusted towel. Working quickly, carefully but tightly roll the cake into a log and place in the fridge for roughly 2 hours or until the cake is fulled cooled. 
  7. When ready, prepare the cream cheese frosting by combining the softened cream cheese, powdered sugar and vanilla bean paste together in an electric mixture. 
  8. Carefully unroll the cake and spread on the cream cheese frosting evenly leaving about 1 inch from all the sides. 
  9. Then, carefully roll the cake back into a log and wrap inside saran wrap, place back in the fridge for about 30 minutes to 1 hour to firm up. 
  10. Dust with more powdered sugar, slice into and enjoy!!

Notes

  • Roll the pumpkin roll cake in a powdered sugar dusted thin kitchen towel or piece of parchment to prevent it from sticking to itself.
  • Rolling the cake while it’s warm allows it to cool in the rolled shape without any cracks, rips, or tears when you roll it up again with the filling inside.
  • Use a 10x15 inch jelly roll pan for baking the cake. 
  • Work quickly, but carefully. 

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5 based on 1 reviews

Leave A Comment And Rate This Recipe!

Rating:

The pumpkin bread was delicious, light and fluffy and perfect for the holidays after a heavy and hardy thanksgiving meal!