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This Easy Pumpkin Roll is the ultimate fall dessert, with soft, spiced pumpkin cake wrapped around a velvety cream cheese filling, all rolled into one stunning treat. It looks like something straight out of a bakery, but it’s surprisingly easy to make (I’ve worked out every little detail for you!). Get ready to wow your guests and feel like a baking rockstar.
You Can Make a Pumpkin Roll (and it’s easier than you think!)
Roll cakes can seem a little intimidating; I totally get it. When I first made this recipe (which originally came from my best friend’s cousin!), I was honestly nervous. I had visions of cracked cake, messy frosting, and a roll that wouldn’t roll.
But guess what? It wasn’t nearly as complicated as I imagined. After making it a few times and working out all the little kinks, I’m here to tell you: you’ve got this. And with this recipe, you’ll have a foolproof, beautiful pumpkin roll that’s ready to show off on your holiday table.
Just be sure to read through the blog post. I’ve packed it with all my best tips and real-life know-how to guide you every step of the way. I’ve taken the guesswork out so you can shine.
And let me tell you—you’re going to rock this roll. It’s one of those showstopper desserts that looks fancy but is totally doable. So take a deep breath, preheat that oven, and let’s make something beautiful (and delicious) together!
Easy Pumpkin Roll Ingredients
- All-Purpose Flour: Regular AP flour works best here. Be sure to measure it properly by spooning it into your measuring cup and leveling it off. Too much flour can make the cake dense.
- Pumpkin: Use 100% pure canned pumpkin, not pumpkin pie filling. The only ingredient on the label should be pumpkin. Libby’s is my go-to brand, but any pure pumpkin will do.
- Sugar: Granulated white sugar gives this cake its sweet balance and tender crumb. I don’t recommend reducing it, as it also helps with moisture and structure.
- Eggs: These help bind everything together and give the cake structure. Use large eggs, and let them come to room temperature if you can—it helps the batter mix more evenly.
- Spices: Cinnamon and nutmeg give this roll its cozy, classic fall flavor. You could swap in pumpkin pie spice (about 1 tablespoon) if you want to simplify.
- Vanilla Extract: A splash of vanilla adds warmth and enhances the overall flavor. If you’re feeling adventurous, a little lemon juice can be used instead for a slight tang.
- Chopped Pecans (Optional): These add a lovely crunch and nutty flavor to the cake. Feel free to leave them out if you prefer a smoother texture, or swap in walnuts.
- Cream Cheese: Be sure it’s softened to room temperature so your filling mixes up smooth and creamy. Full-fat cream cheese works best here.
- Butter: Use unsalted, softened butter. If you only have salted, that’s fine too, just skip any extra pinch of salt in the filling.
- Powdered Sugar: You’ll use this in the filling and also for dusting the towel and finished cake. Sift it first if it’s clumpy for a super smooth frosting.
How To Make A Pumpkin Roll
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Preheat Oven & Prepare Pan
Preheat your oven to 350°F.
Lightly grease a 10 x 15-inch jelly roll pan with non-stick spray. Line it with parchment paper, allowing an extra inch to hang over the long sides (this helps you lift the cake out easily). Lightly grease the parchment paper as well.
Step 2 | Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 3 | Mix the Wet Ingredients
In another bowl, beat the eggs together. Then add sugar, pumpkin, and vanilla (or lemon juice) and whisk until smooth and well combined.
Step 4 | Combine Wet and Dry
Gradually stir the dry ingredients into the wet mixture until just combined—don’t overmix.
Step 5 | Spread & Bake
Pour the batter into the prepared pan and spread it evenly. Gently tap or shake the pan to level it out. If using, sprinkle chopped pecans evenly over the top.
Bake for 12–17 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye—every oven is a little different!
Step 6 | Prepare the Towel
While the cake bakes, lay a clean, thin kitchen towel flat on your counter and generously dust it with ½ to ¾ cup powdered sugar.
Step 7 | How to Roll a Pumpkin Roll
As soon as the cake comes out of the oven, carefully flip it out onto the prepared towel. Gently peel off the parchment paper.
Starting at the short end, slowly and gently roll the warm cake up inside the towel. Take your time—this step is key to a crack-free roll.
Key Tip: Rolling the cake while it’s hot is crucial! The warmth makes the cake soft and flexible, helping it form that perfect roll without cracking.
Step 8 | Cool the Cake
Let the rolled cake cool completely while wrapped in the towel. Place it on a wire rack to cool evenly and avoid moisture buildup.
If you’re short on time, you can refrigerate it for 1–2 hours to speed up the process.
Step 9 | Make the Filling
In a stand mixer (or with a hand mixer), beat the cream cheese until smooth—about 1 minute. Add the softened butter and mix until fully combined.
Add the powdered sugar and vanilla and beat on medium-high until light, fluffy, and smooth.
Step 10 | Fill and Re-Roll
Once the cake is completely cool, carefully unroll it.
Spread the cream cheese filling evenly over the cake, leaving about a 1-inch border.
Gently roll the cake back up (from the short end), this time without the towel.
Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to set.
Step 11 | Serve
Before serving, dust the top with powdered sugar if desired. Slice into even pieces and enjoy!
Recipe Tips
- Roll While It’s Hot: This step is everything! Rolling the cake right out of the oven while it’s still warm helps it shape beautifully without cracking. Once it cools in that shape, it’ll “remember” the roll—even after unrolling to frost.
- Use a Thin, Clean Kitchen Towel: Avoid fluffy or textured towels, which can stick to the cake. A smooth, lint-free tea towel dusted generously with powdered sugar works best.
- Don’t Skip the Parchment Paper: It makes removing the cake from the pan so much easier and helps prevent sticking.
- Measure Flour Correctly: For best results, spoon the flour into your measuring cup and level it off. Too much flour can make the cake dry or heavy.
- Watch the Bake Time: This cake bakes quickly! Overbaking can make it dry and harder to roll. Check it at the 12-minute mark and test with a toothpick—it should come out clean.
- Cool Completely Before Filling: Let the cake cool fully while it’s rolled up. If it’s even a little warm, the cream cheese filling can melt and get messy.
- For Neat Slices: After chilling the finished roll, use a sharp, serrated knife to slice it cleanly. Wiping the knife between cuts helps keep each piece picture-perfect.
Recipe FAQs
Yes, you can! Just make sure it’s well-puréed and not too watery. I recommend blotting it slightly with paper towels if it feels thin. Keep in mind, canned pumpkin tends to be more consistent in texture and moisture, so it’s my go-to for ease and reliability.
You’ll want a 10 x 15-inch jelly roll pan. It’s the perfect size for a thin, flexible cake that rolls easily. A larger pan will make the cake too thin and dry out, and a smaller one might not bake evenly. This USA Jelly Roll Pan is my favorite.
The key is to roll the cake while it’s still hot from the oven. When warm, the cake is soft and pliable—rolling it early helps it “learn” the shape and cool without breaking. Rolling it cold will almost always cause cracks.
Use a thin, lint-free tea towel or flour sack towel. Avoid anything with texture, as it could stick to the cake or leave behind fibers. Make sure to generously dust it with powdered sugar before flipping the cake onto it.
Absolutely. The chopped pecans are optional. And the cake above is shown without nuts. Leave them out for a smoother texture, or substitute with walnuts or even finely chopped toffee bits for a twist. I make this both ways, and it’s delicious either way.
Yes! You can substitute a good-quality 1:1 gluten-free all-purpose flour blend. Just be sure the blend includes xanthan gum or a binder for best results.
This usually happens when the cream cheese or butter is too warm or has melted. Make sure both are just softened to room temperature, not overheated. If it still seems loose, pop the filling in the fridge for 10–15 minutes to help it firm up before spreading.
Why is my frosting spilling out the sides when I roll it up?
This happens when:
- There’s too much filling (tempting, I know!)
- The filling is too soft or warm
- The cake wasn’t cooled completely before frosting
Here’s how to prevent it:
- Use just enough filling: You want a nice, even layer, but not too thick. Leave about a 1-inch border around the edges, especially at the end of the roll. This gives the filling space to spread as you roll it up.
- Cool the cake completely: If it’s even slightly warm, it’ll cause the butter and cream cheese to soften too much and start oozing out.
- Chill the frosting if needed. If your kitchen is warm or your filling feels a little loose, pop it in the fridge for 10–15 minutes before spreading it on the cake.
- Wrap and chill after rolling: Once filled and rolled, wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour (or even overnight). This helps the filling firm up and makes slicing much easier—and much less messy!
How to Fix It (If It Already Happened):
Friendly Tip: This recipe was tested with just the right amount of filling to give you that perfect swirl without the mess. But if you’re like me and sometimes get a little frosting-happy (no judgment!), just keep these tips in mind to tidy it up!
- Gently Wipe the Sides: If a little filling has squished out, no worries! Use a clean paper towel or a small spatula to gently wipe the excess off the outside.
- Wrap It Up Tight: Place the pumpkin roll on a piece of plastic wrap and roll it snugly to help it hold its shape. This also keeps any loose frosting from leaking further. Chill for at least 1 hour (or longer). This will firm everything back up.
- Clean Up Before Serving: Once chilled, you can trim off the very ends of the roll if needed for a neater look. (They make great little taste-test bites, too!)
- If It’s Really Messy… Carefully unroll the cake just part of the way, scrape off a little excess filling, and re-roll. It may not be bakery-perfect, but it’ll still taste amazing—and that’s what counts.
Don’t worry if your roll isn’t picture-perfect—pumpkin rolls are a little rustic by nature, and a dusting of powdered sugar works wonders for making everything look pulled together. Most importantly, your family and guests will remember the flavor, not the frosting drama.
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What to Serve with A Pumpkin Roll
If you love all things pumpkin, you’ve got to try my very popular Pumpkin Pie recipe. It’s a tried-and-true classic that’s always a hit at the holiday table. Or, if you’re in the mood for more fall-inspired goodness, browse all of our pumpkin recipes here. There’s something for every pumpkin lover!
Whether you’re serving this pumpkin roll at Thanksgiving, a fall brunch, or just a cozy get-together, here are a few delicious ideas to round out your menu:
Perfect Pairings for Pumpkin Roll
- Warm Fall Drinks:
Pair your pumpkin roll with a cozy drink like a homemade pumpkin spice coffee, Biscoff cookie butter latte, or hot apple cider. It’s the ultimate fall comfort combo! - Whipped Cream or Vanilla Ice Cream:
A dollop of fresh whipped cream or a scoop of vanilla bean ice cream takes this dessert to the next level, especially if you’re serving it after a hearty meal. - Savory Balance:
If you’re offering this as part of a larger spread or brunch, balance the sweetness with something savory like a cheese board, roasted nuts, or spiced pecans. - Light Sides for Brunch:
Make it part of a fall brunch with a side of fresh fruit, a spinach quiche, or even a pumpkin cream cheese spread for bagels and toast.
Storage
Make-Ahead: You can make the entire pumpkin roll, filling and all, 1–2 days in advance. Just roll it up, cover it, and refrigerate until you’re ready to serve. The chilling time also helps it set nicely for clean slicing.
If you’d like to prep just the cake layer, bake it, roll it up (with the parchment paper), and refrigerate it while rolled for up to 1 day. When you’re ready, unroll it, spread the filling, re-roll, and chill for at least 1 hour before serving.
Storage: Store any leftovers in the fridge, tightly covered, for up to 3–4 days.
Freezing: Wrap the pumpkin roll tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months.
To serve, thaw overnight in the refrigerator before slicing.
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Pumpkin Roll Recipe
Ingredients
Pumpkin Cake
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 cup granulated white sugar
- 3 large eggs
- ⅔ cup canned pumpkin puree
- 1 teaspoon vanilla extract or lemon juice
- 1 cup chopped pecans, optional
For Rolling
- ½ to ¾ cup powdered sugar
Filling
- 8 ounce cream cheese, room temperature
- ½ cup butter, softened
- ½ teaspoon vanilla
- 1 cup powdered sugar
Instructions
- Preheat oven to 350℉.
- Prep Pan: Lightly grease a jelly roll pan (10 x 15'') with non-stick cooking spray. Place parchment paper on top so it sticks, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. Lightly grease the parchment paper.
- Dry ingredients: In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
- Wet Ingredients: In a separate bowl, whisk the eggs. Add sugar, vanilla, and pumpkin and whisk until the mixture is smooth.
- Combine: Pour dry ingredients slowly into wet ingredients and whisk until just combined.
- Pour the batter over the parchment paper and spread evenly in the prepared pan. Give the pan a shake to be sure it’s evenly distributed. Sprinkle the pecans evenly over the top of the batter (if using).
- Bake for 12-17 minutes until a toothpick inserted in the center comes out clean. Every oven is different, so watch it closely.
- Prep Tea Towel for Rolling Cake: While the cake is baking, lay a clean, thin kitchen towel flat on the counter and sprinkle it with 3/4 cup of powdered sugar.
- Roll: As soon as the cake comes out of the oven, carefully flip it onto the towel. Peel off the parchment paper, and starting at the short end, gently roll the cake up with the towel. Take your time with this step since the cake will still be warm.
- Cool the Cake Completely: Allow the cake to cool completely while wrapped in the towel. If cooling on the counter, place on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating). I stick mine in the refrigerator for about 1 to 2 hours to speed up the cooling process.If refrigerating to cool: Remove the cake roll from the refrigerator and allow it to sit on the counter for a few minutes to warm back up as you prepare the frosting.
- Make the Frosting: Using a stand mixer with a paddle attachment or an electric hand mixer, beat the cream cheese for about 1 minute or until completely smooth. Then add butter and beat until combined. Add the powdered sugar and vanilla, and beat on medium-high speed until the mixture is fluffy and smooth.
- Roll up the Cake with Frosting: Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake, leaving a 1-inch border. Then, gently roll the cake into a log shape, again from the short end, being sure to roll it tight. Cover with plastic wrap and refrigerate for 1 hour before serving.
- Serve: Dust the top with powdered sugar, if desired. Cut into slices and serve.
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Notes
Storage
Make-Ahead: You can make the entire pumpkin roll, filling and all, 1–2 days in advance. Just roll it up, cover it, and refrigerate until you’re ready to serve. The chilling time also helps it set nicely for clean slicing. If you’d like to prep just the cake layer, bake it, roll it up (with the parchment paper), and refrigerate it while rolled for up to 1 day. When you’re ready, unroll it, spread the filling, re-roll, and chill for at least 1 hour before serving. Storage: Store any leftovers in the fridge, tightly covered, for up to 3–4 days. Freezing: Wrap the pumpkin roll tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months.To serve, thaw overnight in the refrigerator before slicing.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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