This easy pumpkin roll recipe with the best cream cheese filling is the perfect fall dessert and a favorite you’ll make year after year. It’s simple to freeze and serve with my tips for how to roll a pumpkin roll successfully every time.
This easy pumpkin roll recipe is one recipe that made me fall in love with pumpkin-flavored everything. The first of course being the classic pumpkin pie. Then there are my light as a pillow pumpkin chocolate chip cookies. Fall just 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. The warm, inviting trifecta of cinnamon, nutmeg, and pumpkin wafting from the oven was always a sign the leaves would soon begin falling from the trees. Since I’m a firm believer you can’t have too much pumpkin this time of year, there’s always a pumpkin pie and a pumpkin roll on our Thanksgiving table.
Cake rolls can seem daunting at first, but I’m here to tell you they’re actually easy. Especially if you’re armed with some good tricks. 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.
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What’s in This Easy Pumpkin Roll Recipe
This cake roll is full of simple ingredients—many you likely already have on hand.
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
- Nuts (optional)—chopped, toasted pecans or walnuts work great
How to Make This Easy 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.
Here’s how to make it:
Prep your pan. 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.
Make your batter. Whisk together the pumpkin roll cake batter and spread it in a thin, even layer over the prepared baking sheet. 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. Chopped, toasted pecans are my favorite but walnuts also work great.
Bake it up. Bake in a 375°F oven for 12-15 minutes. Use a paring knife around the edges of the cake to to loosen it from the pan.
Rolling and Frosting
Grab a towel. I like a light flour sack kitchen towel (one without any nap) for this. Generously sprinkle the towel with powdered sugar, then invert the still warm sheet cake to the towel. The powdered sugar helps prevent the cake from sticking to the towel.
Give it a roll. Working quickly but gently, roll the cake up tightly in the towel. Rolling at this stage, while the cake is still warm is crucial so the cake cools and sets in that tubular shape you want. Rolling it while warm will also keep your pumpkin roll from cracking.
Make your cream cheese frosting. Mix the powdered sugar, cream cheese, butter and vanilla in a small bowl until smooth.
Unroll and ice. 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 and chill. Roll the pumpkin roll back up again and chill until ready to serve.
Slice and serve. When ready to serve, dust with powdered sugar, slice, and serve.
Why Does My Pumpkin Roll Crack?
Fret not, if you read the instructions carefully, your pumpkin roll shouldn’t crack. Cracks tend to happen if you attempt to roll your cake after it’s cooled. The key is to always roll while your cake is still warm. The moisture and warmth from the cake will help it stay together.
2 Tips for Making This Easy Pumpkin Roll
There’s a trick to baking the pumpkin roll. 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.
Another secret to a successful pumpkin roll is to leave a gap between the batter and the edge of the baking sheet when spreading the batter. That way 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.
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 sheet to freeze, then store the slices in a large 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 for about 2-3 hours.
More Pumpkin Dessert Recipes to Try
- Pumpkin Chocolate Chip Cookies
- Mascarpone Pumpkin Mousse Cups
- Pumpkin Bread Pudding with Whiskey Cream Sauce
- Pumpkin Tiramisu
- Easy Pumpkin Pie
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Easy Pumpkin Roll Recipe
Ingredients
Pumpkin Cake
- 3 eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin puree
- ½ small lemon , juiced
- ¾ cup all-purpose flour , sifted
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt
- 1 cup nuts , chopped (optional)
- ½ 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°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 ½ inch space from the sides of the pan. Top the pumpkin mixture with the chopped nuts if desired.
- Bake for 12-15 minutes. Use a paring knife around the edges of the cake to to loosen it from the pan.
- 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.
- While the cake is cooling, make the frosting. Mix the powdered sugar, cream cheese, butter and vanilla in a small bowl until smooth. Once the cake has cooled completely, unroll it. Spread the cream cheese mixture evenly over the cake. Roll up again and chill. Slice into pieces and serve or freeze.
Nutrition
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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This pumpkin roll is perfection! Moist and incredibly delicious. We get a lot of compliments. A favorite holiday gift of ours.
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?
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!
Can’t wait to try the reciepes.
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?
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!
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.
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.
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!
Could sweet potato be substituted for the pumpkin
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.
Great tips on the rolling. It’s certainly the one part of this that takes a little practice. Thank you!
This pumpkin roll looks gorgeous, Heidi. I love the nut topping on these rolls, too!
Yum! Nothing says fall quite like a pumpkin roll. Gorgeous photos and it looks like it tastes like a dream :)
This is officially the prettiest pumpkin roll cake that I’ve ever seen! These photos!!!! <3
yeeees! the world does need another pumpkin roll, thanks for obliging ;)
Absolutely gorgeous pumpkin roll, I love your styling on this!
This may be the prettiest pumpkin roll I’ve ever seen!
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!
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.
Ha! Sometimes we need a little diversion from the e-mail chain. Glad this one caught your eye!
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!
Aw, Letty! Thanks. And your Portugese soup? Perfect for fall, can’t wait to add it to my international flavored recipe files.
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!
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!
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.
Yum! Another delicious pumpkin recipe is always welcome in my book. This looks so fun to make too!
So long as you follow some of the tips I gave, it’s really easy to pull together. Or roll together. Thanks Madeline!
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. :)
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!
Aw thanks Liz! You TOTALLY need to give this one a try. It’s a winner!
Thank you for giving us the pumpkin roll we all needed. And that cream cheese filling? Match made in heaven.
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!
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 :)
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!