Pumpkin Roll

This pumpkin roll cake is truly irresistible, and deliciously moist with a heavenly cream cheese filling. A classic Fall dessert that everyone will love!

Pumpkin roll cake slice on a small white plate with a fork.


This pumpkin roll cake is truly irresistible, and deliciously moist with a heavenly cream cheese filling. A classic Fall dessert that everyone will love!
This pumpkin roll is always a huge holiday hit like my Mini Pumpkin Pie Bites and this Pumpkin Pecan Cheesecake! Even non-pumpkin lovers love this one, nobody can resist that sweet cream cheese filling.

Three pumpkin roll slices on a white platter.

It's not Fall without a pumpkin roll cake and some Pumpkin Muffins, this will become the new favorite that you make year after year. It's so good it will be gone in seconds!

Four process photos. First one, dry ingredients in a bowl with a red whisk. Second one, wet ingredients in a bowl ready to be mixed. Dry ingredients mixed into the wet ingredients. Batter all mixed in a bowl with a red spatula. Tips for making a pumpkin roll

  • Make sure you get 100% pumpkin pie puree and not pumpkin pie filling.
  • A jelly roll pan is needed for the best results.
  • Make sure you use parchment paper to roll your cake.
  • You need to roll the cake right away. I let it cool for 2-3 minutes then I carefully roll it. It will be warm so be careful. Once you get it rolling you can use a small dishtowel if it's too hot.
  • You must let the cake cool for 2 hours or else the frosting will just melt as it goes on
  • Then once the cake is frosted chill for another hour, to firm it up for the perfect slice
  • Dust the top with confectioners sugar for a beautiful finish
  • You can use 2 teaspoons of pumpkin pie spice instead of using cinnamon, nutmeg, ginger, and cloves like I used
  • It's okay if it cracks a little while unrolling it.

Four process photos. First one, cake batter poured into a jelly roll pan and ready to go in the oven. Second one, Cake reshly baked and out of the oven. Third one, cake rolled up in parchment paper waiting to cool. Fourth one, rolled up cake in parchment paper cooling on a wirde rack.How do I store a pumpkin roll?

Wrap the pumpkin roll in plastic wrap and store it in the refrigerator for 3-4 days.

Four process photos, first onecream cheese filling all mixed up and creamy in a bowl with a red spatula. Second one, pumpkin cake that has been unrolled and laying flat. Third one, cream cheese filling being spread on top of the cake with a red spatula. Fourth one, cake being rolled back up without the parchment paper. Can I freeze a pumpkin roll?

Yes! A pumpkin roll can be frozen for at least a month. When ready to use, thaw for about an hour before cutting.

A pumpkin roll on a platter.

More Holiday recipes you'll love!

Close up photo of three slices of pumpkin roll cake

MAKE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM, PINTEREST FOR ALL MY LATEST RECIPES.

Pumpkin roll cake slice on a small white plate with a fork.

Pumpkin Roll

4.75 from 8 votes
Written By: Wendie
This pumpkin roll cake is truly irresistible delicious moist with a heavenly cream cheese filling. A classic Fall dessert that everyone will love!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours 45 minutes
Servings 8 slices
Calories 406

Ingredients
  

  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cups canned pumpkin puree
  • ½ teaspoon vanilla

Cream Cheese Filling

  • 1-8 ounce pkg cream cheese at room temp
  • 1 cup confectioners sugar
  • 6 tablespoons unsalted butter at room temp
  • 1 teaspoon vanilla

Instructions
 

  • Preheat oven to 375 degrees, spray a 10x15 jelly roll pan with non-stick cooking spray, and place your parchment paper on top. (Helps hold the paper in place when you pour the batter.)
  • In a medium bowl add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves and whisk until combined.
  • In a large bowl using a hand mixer beat sugar, and eggs until creamy. then add in pumpkin, and vanilla and mix just until combined.
  • Using a spoon mix the dry mixture into the wet mixture until combined.
  • Pour batter onto prepared parchment paper.
  • Bake 15-20 minutes or until cake springs back when touched.
  • Remove from oven and while the cake is hot (use a small dishtowel if it's too hot), grab the parchment paper the cake was baked on and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely for about 2 hours.
  • Prepare filling in a medium bowl using a hand mixer beat softened cream cheese, sugar, butter, and vanilla until smooth.
  • Slowly unroll the cake, spread filling over the cake evenly. Re-roll cake from one end to the other (don’t roll the parchment paper this time.) Wrap cake in plastic wrap and chill at least 1 hour or overnight.
  • Sprinkle with confectioners sugar and slice!

Video

Notes

You can use 2 teaspoons pumpkin pie spice instead of the cinnamon, nutmeg, ginger and cloves.
Make sure you get pumpkin pie puree and not pumpkin pie filling.

Nutrition

Serving: 1gCalories: 406kcalCarbohydrates: 52gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 7gCholesterol: 121mgSodium: 294mgFiber: 1gSugar: 40g
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Course Dessert
Cuisine American
4.75 from 8 votes (7 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments

  1. 5 stars
    This is a definite keeper recipe for sure! Moist and pumpkiny flavorful, just the right taste for fall. The cream cheese filling is excellent! My husband is a huge fan of this one!

  2. This says its supposed to be garlic parmesan dinner rolls and it comes up as a pumpkin roll. Very disappointing. I really wanted the dinner roll recipe.