If you’re looking for an impressive pumpkin dessert that looks as good as it tastes, Pumpkin Roll is the answer! Made with real pumpkin and swirls of cream cheese frosting, this cake is pure pumpkin perfection.
I’m obsessed with pumpkin desserts. If you are too, be sure to add my pumpkin bars, pumpkin cheesecake, and pumpkin dump cake to your baking list!
Pumpkin Cream Cheese Roll
You can never have enough pumpkin desserts! This Pumpkin Roll recipe takes an ordinary pumpkin cake and transforms it into something extra special. Make it ahead of time and store it in the freezer!
If you’re new to making a pumpkin swiss roll, don’t feel intimidated. This recipe makes it easy to create a beautifully rolled cake; cut it into slices to reveal spirals of cream cheese frosting.
This Pumpkin Roll cake is super moist and creates crisp clean slices, without cracking or crumbling. You’ll love having this Libby’s pumpkin roll recipe up your sleeve!
Just like my favorite Vanilla Cake Roll, making these cake rolls in advance makes them great for entertaining!
Add it to your list of “must try” desserts this fall, along with Pumpkin Bread and Pumpkin Coffee Cake.
Ingredient Notes
This Pumpkin Roll recipe has two parts. Pumpkin cake and cream cheese frosting.
- The biggest thing to note with ingredients for the cake is that you use REAL pure canned pumpkin puree. Not pumpkin pie filling or sweetened pumpkin mix. Sometimes the cans look similar on the shelf, so double check your labels!
- Spices- use the individual spice amounts, or swap it out for an equal amount of pumpkin pie spice mix.
- You’ll also notice this pumpkin cake batter calls for lemon juice. That little bit of acidity goes a long way in enhancing the flavor!
- For the cream cheese frosting, I recommend real full fat cream cheese as opposed to low or reduced fat versions. Leave it on the counter for a few minutes before making the frosting so it’s easier to work with.
- Most importantly, or of equal importance, is the size of pan. You will need a 10×15-inch jelly roll pan. This creates the nice, thin cake needed for rolling.
How to Make a Pumpkin Roll
Make Libby’s recipe for pumpkin roll.
- In a large mixing bowl, beat eggs on high speed for 5 minutes with a hand mixer.
- Gradually beat in sugar, then stir in the pumpkin and lemon juice.
- Stir together the dry ingredients in a separate bowl, the fold into the pumpkin mixture.
- Spread mixture into a jelly roll pan lined with parchment paper. Bake for 15 minutes, then remove the pan from the oven.
Roll the cake.
Generously sprinkle a clean dish towel or cloth flour bag with powdered sugar. Turn the cake out onto the towel and carefully peel the parchment paper off the top of the cake. Beginning with the short end, roll cake in the towel and leave it rolled up to cool completely.
Aimee’s Lesson
PRO TIP: I attempted to try just rolling the cake IN the parchment paper with powdered sugar, and this DID NOT work. When it cooled and I unrolled the cake, it was cracking everywhere. Stick to rolling in a tea towel with powdered sugar.
Make the frosting.
Beat powdered sugar, cream cheese, butter and vanilla together until smooth.
Frost Pumpkin Roll.
Carefully unroll the cooled cake and spread the filling evenly on top of the cake. Re-roll the cake with your hands–without the towel this time— and wrap tightly in plastic wrap. Chill for at least 1 hour in the fridge before slicing.
Tips and Tricks
- For perfect slices without cracking or crumbling, place the roll in the freezer for 30-60 minutes before cutting.
- Dust with powdered sugar right before serving for an extra pretty presentation. You can also sprinkle with nuts when serving too!
- Make sure to use the correct size of jelly roll pan. Using one that’s too large will result in a thin cake that cracks very easily.
- Towel should be a clean towel that has no fibers or patterns. Flour sack towels work best!
- Be generous with the powdered sugar for the towel! The powdered sugar keeps the cake from sticking to the towel when you roll it.
Recipe FAQs
Keep leftover homemade pumpkin roll in the fridge. You can also make this ahead of time. Chill for up to 2 days before cutting and serving.
You can freeze this classic pumpkin roll recipe for up to 3 months. Bake and frost according to directions. Roll and wrap tightly in plastic wrap, then foil. Thaw in fridge overnight before slicing.
To flip the cake out of the pan with ease, place towel with powdered sugar over jelly roll pan and place a cooling rack on top of the towel. While holding the cooing rack and towel firmly on top of the jelly roll pan, flip upside down and remove the jelly roll pan. This is a little less messy than turning the cake out onto the towel (powdered sugar flies everywhere!) But, you still get powdered sugar all over. It’s part of the process!
Cracking can happen for many reasons. To reduce the chances, roll the cake while it’s hot, right after baking. Then let it cool completely before unrolling and filling.
How great does this pumpkin roll look? The contrast of dark orange cake with the swirls of cream cheese filling is to die for! And the best news of all is that it tastes even better.
More Easy Dessert Recipes
- Angel Food Cake
- Pumpkin Cream Cheese Muffins
- Peanut Butter Cookies
- Apple Crumble
- Crockpot Candy
- Pineapple Upside Down Cake
- Pumpkin Cinnamon Rolls
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Pumpkin Roll Recipe
Ingredients
For the cake
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- 1 teaspoon lemon juice
- 1 teaspoon baking powder
- ¾ cup all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
For the filling:
- 1 cup powdered sugar plus additional ¼ cup for sprinkling on the towel
- 8 oz. cream cheese softened
- 4 Tablespoons unsalted butter softened
- ½ teaspoon vanilla
Instructions
- In a large mixing bowl, beat eggs on high speed for 5 minutes with a hand mixer. Gradually beat in sugar.
- Stir in pumpkin and lemon juice. Set aside. Stir together remaining ingredients. Fold dry mixture into pumpkin mixture. Spread mixture into jelly roll pan lined with parchment paper. Jelly roll pan should be 15x10x1-inch .
- Bake at 375 for 15 minutes.
- Turn the cake out onto a dish towel generously sprinkled with powdered sugar. Carefully peel the parchment paper off the cake. Beginning with the short end, roll cake in the towel and cool completely while rolled.
- While the cake is cooling, beat powdered sugar, cream cheese, butter and vanilla until smooth. Carefully unroll the cooled cake and spread the filling on the cake. Re-roll the cake, without the towel, and wrap tightly in plastic wrap.
- Chill at least 1 hour before serving.
Notes
- For nice, crisp slices, place in the freezer for 30-60 minutes before cutting. Sprinkle with powdered sugar right before serving for a pretty presentation.
- Can be made ahead of time and refrigerated 1-2 days before serving.
- Can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before slicing.
- Make sure to use the correct size of jelly roll pan. Using one that’s too large will result in a thin cake that cracks very easily.
- Towel should be a clean towel that has no fibers or patterns, flour sack towels work best.
- Don’t skimp on the powdered sugar for the towel! It is what prevents the cake from sticking to the towel when it’s rolled.
- Tip for flipping cake out of pan: place towel with powdered sugar over jelly roll pan and place a cooling rack on top of the towel. While holding the cooing rack and towel firmly on top of the jelly roll pan, flip upside down and remove the jelly roll pan. This is a little less messy than turning the cake out onto the towel (powdered sugar flies everywhere!) But, you still get powdered sugar all over.
- There are lots of different reasons for cracking – but to minimize the chances, roll the cake while it’s hot – right out of the oven and let it cool completely before unrolling and filling.
- See blog post for more recipe tips and tricks.
Nutrition
Don’t miss out on this perfect Pumpkin Roll Cake recipe! With a delicious filling, it’s the perfect fall dessert.
My second time making this recipe and it turns out fantastic! Got rave reviews from the people I shared some with. My new go to now!!
I, too, make pumpkin rolls, especially at Thanksgiving time. One trick I do for removing the cake portion from the pan is…..I sprinkle the powdered sugar on top of the cake (while in the pan), lay the towel on top, then flip the whole stack over. It doesn’t make quite the powdered sugar mess.
Do you have gluten recipes…please answer back..thank you
I do not have specific gluten free recipes. However, most of the recipes will turn out if using King Arthur Flour measure for measure gluten free flour.
A friend of mine who bakes with King Arthur said it is 1-1 ratio.. but has found to take out 1 tablespoon of the amount seems to make a difference in the baking process
Mine cracked like crazy, didn’t have flour sacks and my pan was 15 1/2 by 10 1/2. I always have this problem and it always seems so wet. I fixed the best I could and put in my freezer, I’m sure they will still taste good. I am a very good baker, just don’t know why??
One of my favorite fall desserts ever! My friend taught me the trick of eating it frozen – it tastes like ice cream cake. So delicious!
I love pumpkin rolls!! This one is fantastic and super easy to make. Love it!