This pumpkin roll recipe with the best cream cheese filling is a favorite you’ll make year after year. It’s easy to freeze and serve with my tips for how to roll a pumpkin roll successfully every time.
Does the world needed yet another pumpkin roll recipe? This recipe proves the answer is YES.
This is one recipe that made me fall in love with pumpkin-flavored everything. The first of course being the classic pumpkin pie. I mean, what 8-year-old doesn’t love pumpkin pie? The third are my light as a pillow pumpkin chocolate chip cookies. Fall wouldn’t be the same without them.
My mom always made this pumpkin roll recipe to welcome in fall and it was a popular neighbor gift for the holidays. As soon as we could smell the combination of cinnamon, nutmeg and pumpkin wafting from the oven, we knew the leaves would soon begin falling from the trees.
Today I’m sharing an important tip for baking it in the pan, the easy way for how to roll a pumpkin roll, and the how to make this pumpkin roll with or without nuts.
Looks like the world DOES need another pumpkin roll recipe.
What’s in This Recipe?
The individual components of this pumpkin cream cheese roll are easy to prepare. It’s assembling the pumpkin roll that takes a little practice, but with my tips there’s no reason to fret, you can do it. Here’s what you’ll need to make this easy pumpkin roll recipe:
- Eggs
- Granulated sugar
- Pumpkin puree
- Lemon juice
- All-purpose flour
- Baking powder
- Spices
- Kosher salt
- Chopped nuts
- Powdered sugar
- Cream cheese
- Butter
- Vanilla extract
How to Make a Pumpkin Roll
Assembling the pumpkin roll can be a bit finicky, but with a few tricks up your sleeve you should have no trouble creating this tubular stunner.
First, prepare your baking sheet with a layer of parchment paper. Don’t skip the parchment paper! It will make transferring this thin sheet cake a whole lot easier to manage. I like parchment paper like this that’s pre-cut so I don’t have to leave anything to guess work.
Then, whisk together the pumpkin roll cake batter and spread it in a thin, even layer over the prepared baking sheet. Sprinkle with chopped nuts, if desired.
TIP: Once the cake is baked, transfer the sheet cake while still warm to a light flour sack kitchen towel (one without any nap) generously sprinkled with powdered sugar to cool completely while rolled. The key here is you don’t want the cake to stick to the towel but you do want the cake to cool into that tubular shape when you roll it into itself. The towel will act like the cream cheese filling at this stage.
Once the cake has cooled, gently unroll it and spread with the best part of this dessert: the cream cheese frosting. I use an offset spatula to make it smooth. It’s one of my favorite kitchen tools.
Roll the pumpkin cream cheese roll back up again and chill until ready to serve.
How to Store a Pumpkin Roll
This pumpkin roll cake should be stored in the fridge in an airtight container. I recommend waiting to slice the cake until you’re ready to eat it, as the edges tend to dry out over time in the fridge.
Can I Freeze a Pumpkin Roll?
Yes, this pumpkin cream cheese roll freezes well. Once you’ve assembled and chilled your cake, slice it and wrap each slice in plastic wrap. Place on a baking tray to freeze, then store the slices in a freezer bag once they’ve hardened.
When you’re ready to eat the frozen pumpkin roll cake slices, place them in your fridge to thaw.
Can I Use Sweet Potato Instead of Pumpkin?
I’m not sure. I’ve only ever made this pumpkin roll with canned pumpkin puree, so I can’t speak to how using cooked, mashed sweet potato would affect the texture of this cake. If you give it a try, let me know how it turns out!
What Type of Nuts Should I Use?
I recommend using chopped walnuts or pecans for this pumpkin roll recipe. Peanuts and cashews are too strongly flavored and don’t pair well with the spiced pumpkin cream cheese roll.
A BIG TIP for Making This Dessert
There’s a trick to baking the pumpkin roll that I forgot about until my mother in law remade this recipe. It’s one that didn’t need to be addressed when my mom made the recipe for us a kids. See, my mom uses really flat baking sheets with no sides to them. The kind you could find in pretty much any grocery store. I, however, use these high-side baking pans.
TIP: The secret to a successful pumpkin roll is when spreading the batter, leave a gap between the batter and the edge of the baking sheet so that as it bakes, the expanding cake doesn’t touch and glue to the sides of the pan. This will make it so much easier to lift from the pan.
You can make this recipe with or without nuts as I did for this post. If you like nuts, you’ll want to sprinkle them on top of the batter before baking and lay the nut side of the cooked cake onto the powder sugared towel as described below.
More Pumpkin Desserts You Have to Make
- Pumpkin Chocolate Chip Cookies
- Mascarpone Pumpkin Mousse Cups
- Pumpkin Bread Pudding with Whiskey Cream Sauce
- Pumpkin Tiramisu
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats
The Best Pumpkin Roll Recipe
This pumpkin roll recipe is a favorite you'll make year after year. It's easy to freeze and serve, or perfect for holiday neighbor gifts.
Ingredients
Pumpkin Cake
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1/2 small lemon juiced
- 3/4 cup all-purpose flour sifted
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1 cup chopped nuts optional
- 1/2 cup powdered sugar
Cream Cheese Frosting
- 1 cup powdered sugar
- 1-8 ounce package cream cheese (brick-style) softened
- 4 tablespoons butter softened
- 1 teaspoon vanilla extract
Instructions
-
Preheat oven to 375 degrees F.
-
In the bowl of a stand mixer, beat the eggs for 5 minutes, then gradually add sugar. Stir in the pumpkin and lemon juice until well blended.
-
In a medium size bowl, mix together the flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into the pumpkin mixture until just blended. Take care not to over mix the batter so it stays light.
-
Spread the mixture onto a 10x15-inch baking sheet or jelly roll pan lined with parchment paper, leaving a 1/2 inch space from the sides of the pan. Top the pumpkin mixture with the chopped nuts if desired.
-
Bake for 12-15 minutes.
-
Meanwhile, generously sift powdered sugar on a clean, fine napped dish cloth or flour sack. After removing the pumpkin cake from the oven, immediately invert onto the powdered sugar covered dish cloth. Sprinkle with more powdered sugar and roll the cake up in the dish towel. Allow to cool completely.
-
Unroll the cake. Mix the powdered sugar, cream cheese, butter and vanilla in a small bowl until smooth. Spread the cream cheese mixture evenly over the cake. Roll up again and chill. Slice into pieces and serve or freeze.
More Easy Cake Recipes You’ll Love
- German Chocolate Cake
- Confetti Cake with Buttercream Frosting
- Vanilla and Chocolate Marbled Bundt Cake
- Devil’s Food Bundt Cake with Chocolate Espresso Ganache
- Grilled Strawberry Shortcakes with Balsamic Vinegar
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Aimee @ ShugarySweets says
What a gorgeous pumpkin roll. I make one every year for Thanksgiving, but still have yet to post a recipe. Haha!! Your tips and tricks are fantastic :)
heidi says
Why thank you Aimee! I’d love to see your recipe for a pumpkin roll, there’s always room to learn from master bakers like you!
Sarah | Broma Bakery says
Thank you for giving us the pumpkin roll we all needed. And that cream cheese filling? Match made in heaven.
heidi says
Thanks Sarah! My mom used to make it all the time, and my mother-in-law gave it her seal of approval too. Next time I may have to try a chocolate version. Wouldn’t that be decadent!
Liz @ Floating Kitchen says
Ok, I think these might be my favorite pictures of any roll cake EVER! They are just stunning. I could stare at them all day! Gorgeous recipe Heidi and great tips. I haven’t made a roll cake in years. I think I need to attempt one this Holiday season!
heidi says
Aw thanks Liz! You TOTALLY need to give this one a try. It’s a winner!
marcie says
There are never too many pumpkin roll recipes in the world, especially when they look this good! I love making cake rolls and your tips here are great! I will definitely keep them in mind for next time. :)
Madeline | madeline marie says
Yum! Another delicious pumpkin recipe is always welcome in my book. This looks so fun to make too!
heidi says
So long as you follow some of the tips I gave, it’s really easy to pull together. Or roll together. Thanks Madeline!
Melissa @ Bless this Mess says
Long live the pumpkin roll!!! How did you know this is my all time favorite pumpkin dessert but I’ve never made it. I feel like you just made it attainable and they my friend is very dangerous knowledge. And gorgeous pictures as always!
heidi says
Isn’t that funny Melissa? Some of my favorite desserts I’ve always left to others to make for me too. Don’t miss out on this one!
Laura says
Made the pumpkin roll…thank you soooo much for the step by step and pics….have always wanted to make. First time ever. It is easier than it seems.
Letty / Letty's Kitchen says
Love me a good pumpkin roll. I especially like the nuts and the texture they bring to the finished roll. I always drool over your photos and try to glean styling and lighting tips. You rock!
heidi says
Aw, Letty! Thanks. And your Portugese soup? Perfect for fall, can’t wait to add it to my international flavored recipe files.
[email protected] Yellow Farmhouse says
So… I’m sitting here all by myself… trying to catch up on my emails… and I find this delicious looking pumpkin roll…. and I say out loud to myself… “Damn – THAT LOOKS GOOD!!” Pinning this baby immediately.
heidi says
Ha! Sometimes we need a little diversion from the e-mail chain. Glad this one caught your eye!
Becky says
The world definitely needs more pumpkin rolls especially if it’s your recipe. Rolled cakes always scare me but this might just convince me to try one!
Annalise @ Completely Delicious says
This may be the prettiest pumpkin roll I’ve ever seen!
Laura (Tutti Dolci) says
Absolutely gorgeous pumpkin roll, I love your styling on this!
Gaby Dalkin says
yeeees! the world does need another pumpkin roll, thanks for obliging ;)
Laura (Blogging Over Thyme) says
This is officially the prettiest pumpkin roll cake that I’ve ever seen! These photos!!!! <3
Tara | Deliciously Declassified says
Yum! Nothing says fall quite like a pumpkin roll. Gorgeous photos and it looks like it tastes like a dream :)
Lisa @ Healthy Nibbles & Bits says
This pumpkin roll looks gorgeous, Heidi. I love the nut topping on these rolls, too!
Sharon Gates says
I have found that if generously dust my cake with powdered sugar first then lay the towel over it, I can then avoid the powdered sugar dust cloud by covering the towel with a platter and then inverting it (so much less mess to clean-up). Remove the parchment, this way when you roll your cake/towel you can just leave it on that platter to cool, with no transfer necessary you eliminate the risk of breaking your roll during the transfer. Cool it, unroll it, frost it, re-roll it all on the same platter. Give it a half twist, viola, ready for presentation/service.
heidi says
Great tips on the rolling. It’s certainly the one part of this that takes a little practice. Thank you!
Judy Scott says
Could sweet potato be substituted for the pumpkin
Phyl says
I make this exact recipe frequently and I love it! Do you have any special tips on turning the cake onto the powder sugar coated towel? I must say I do get it done, but am always nervous about that technique.
heidi says
Sprinkle the towel with the powdered sugar then place the towel sugar side down on top of the cake. Top that with a cooling rack and then flip! You’ll then have the cooling rack on the bottom and the inverted cake. From there, roll as I’ve shared above. Good luck!
Nadya says
Hi! The moment I took first read I decide I gonna bake it. So I deed (now it’s cooling in the fridge. Only down side lots of brakes during rolling with cream cheese feeling. Not sure what have I done wrong… Sugared towel – checked. Roll up and let it cool – check… Any suggestions for next try? Thank you.
Donna says
I made this today and included the optional pecans. Delicious! I was nervous about flipping it but my husband had no trouble and said the trick is to do it quickly. Definitely a keeper!
Zac Richins says
I’ve made this twice now and everyone loves it. Even my wife, who’s not a pumpkin fan, loved it (that’s why I ended up making it again ). Quick question though, how do you keep it from cracking? I roll it in the towel and let it cool, frost it, and roll it back up but it always cracks down the side during the final roll. Any tips?
pamela abbott says
Can’t wait to try the reciepes.
Ana says
Just made this and can’t wait to try it! My roll has one major crack along the length of it, but I probably caused it in the process of flipping it. I definitely should have finished reading through the comments section. The is my first roll ever and it turned out better than I thought it would. Thanks for the recipe, Heidi! Merry Christmas and Happy New Year!
Nancy says
YOU mentioned cream cheese spread. HOW much? is it whipped kind? thanks.
Nancy says
Never mind. I see it is not spaced properly. Sorry.
Bebop says
Hi! I just tried this–the cream cheese icing was delicious, however my cake was a little chewy. Any suggestions on how to fix this for next time?
Steve John says
*I?d have to check with you here. Which is not something I usually do! I enjoy reading a post that will make people think. Also, thanks for allowing me to comment!
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