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–+ servings
A classic pumpkin roll cake served on a rectangular cake platter.
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Pumpkin Roll Recipe

This Easy Pumpkin Roll is a classic fall dessert with soft, spiced pumpkin cake rolled around a velvety cream cheese filling. It looks impressive but is surprisingly simple to make, with step-by-step instructions for a foolproof result every time.
Author: Nikki Lee
Servings: 8 servings
Prep Time 20 minutes
Cook Time 12 minutes
Cool & Chill Time Each 1 hour
Total Time 2 hours 32 minutes

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.

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

Serving: 1slice | Calories: 557kcal | Carbohydrates: 62g | Protein: 7g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 121mg | Sodium: 446mg | Potassium: 179mg | Fiber: 3g | Sugar: 50g | Vitamin A: 4011IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg

Find it online:

www.soulfullymade.com/pumpkin-roll/