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With a perfectly spiced, light cake rolled around tangy cream cheese filling, this Pumpkin Roll is an easy make-ahead dessert that looks impressive but is simple enough for beginners. Perfect for entertaining.
Kristen's Keys for Perfect Pumpkin Roll
Whether it's for Thanksgiving, Christmas, or just because, this pumpkin roll recipe has been a staple in my family for years, and I'm so excited to share it with you. But before we get to making this pumpkin roll, let's break down a few key things.
- Lemon juice is my family's secret. You won't find lemon juice in the original recipe for Libby's pumpkin roll, but this addition makes the flavors pop.
- Roll while warm. As soon as the cake comes out of the oven, roll it up in a towel dusted with powdered sugar. The heat makes it flexible, which prevents cracks and cake is less likely to stick to a towel than parchment paper.
- Use room-temperature cream cheese and butter. For a smooth cream cheese frosting.
- Chill before serving. At least 4 hours (ideally overnight) allows the flavors to meld and makes slicing easier--which makes this pumpkin roll one of my favorite make-ahead Thanksgiving recipes!
How to Make Pumpkin Roll
While cake rolls intimidate many people, there is no reason to fear making a Homemade Pumpkin Roll. My detailed steps and tips will help ensure you have no issues rolling the cake and have a beautiful presentation worthy of a bakery.
- Prepare the pan. Spray a jelly roll pan with cooking spray, line it with parchment paper, and grease the parchment with butter or non-stick spray. Finish with a dusting of flour. This 4-step process may sound fussy, but it guarantees the delicate cake releases cleanly from the pan.
- Prepare dry ingredients. In a small bowl, whisk together the flour, spices, with baking soda, baking powder, and salt.
- Whip eggs until fluffy. Beat the eggs for 3-5 minutes, or until light and fluffy. This step incorporates air into the eggs, giving its light and airy sponge-like consistency and makes the cake pliable for rolling.
- Add remaining wet ingredients. Add the sugar and lemon juice and beat until the sugar is fully dissolved. Add pumpkin puree and beat again until just incorporated.
Go Slow
I recommend slowly adding the sugar to the egg mixture. This ensures the sugar fully dissolves and the batter has a uniform texture.
- Combine wet and dry ingredients. Use a spatula to gently fold the flour mixture into the pumpkin egg mixture until the everything is incorporated. Use a gentle hand so that the cake stays light and fluffy.
- Bake. Pour the batter into the prepared jelly roll and bake until the cake springs back when gently touched. It is a thin cake, so it bakes up quickly.
- Prepare your towel. While the cake bakes, lay out a clean lint-free towel and dust it generously with powdered sugar that way it is ready to be put to use when the cake comes out of the oven.
- Roll the cake. As soon as the cake comes out of the oven, place the prepared towel, powdered sugar side down, on top of the cake and flip upside down and carefully peel off the parchment paper. Starting from the short end, roll the cake and towel together into a log. Let it cool completely this way. That will help the cake keep its roll shape.
Speed up the process
You can opt to chill the baked cake at room temperature or speed up the process by popping the rolled cake into the refrigerator.
- Make the filling. Beat softened cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. A stand or hand mixer works best here.
- Assemble. Gently unroll the cooled cake, spread the filling evenly over the surface, then re-roll it without the towel. Don't worry if the edges look a little rustic, you can trim for presentation.
- Chill. Wrap the pumpkin roll in plastic wrap and refrigerate for at least 4 hours, ideally overnight. This not only makes it easier to slice but also deepens the flavor.
- Dust with powdered sugar. Before slicing and serving, dust the cake with powdered sugar.
Storage Instructions
Pumpkin roll is one of my favorite desserts to prep-ahead for a holiday meal--like Thanksgiving It lasts for days in the fridge and freezes well. I just recommend waiting to slice the pumpkin roll until ready to serve.
- Refrigerate: Wrap well in plastic wrap and store in the refrigerator for up to 4 days. Unwrap, dust with powdered sugar again if needed and store in the refrigerator for up to 4 days.
- To Freeze: Wrap tightly in a layer of plastic wrap followed by a layer of foil, then place in a freezer-safe bag. Store in the freezer for up to 3 months. Thaw overnight in the fridge, dust with powdered sugar, slice and serve.
More Favorite Pumpkin Recipes
Pumpkin Roll
With a perfectly spiced, light cake rolled around tangy cream cheese filling, this Pumpkin Roll is an easy make-ahead dessert that looks impressive but is simple enough for beginners.
Video
Ingredients
Pumpkin Sheet Cake
- butter or nonstick spray, for greasing pan
- powdered sugar, for dusting
- ¾ cup all-purpose flour, plus a few teaspoons for preparing sheet pan
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon table salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon lemon juice, fresh or refrigerated
- ⅔ cup pure pumpkin puree
Cream Cheese Filling
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, softened
- 6 ounces cream cheese, softened
- 1 cup powdered sugar
Instructions
For Cake
- Preheat the oven to 375℉ (190℃). Grease a 15 x 10-inch jelly-roll pan and line it with parchment paper. Grease the parchment paper with butter or nonstick spray and then lightly sprinkle the parchment paper with flour, brushing off excess flour.
- Lay a clean linen towel on the counter and sprinkle evenly with confectioners sugar. Set aside to use once the cake is baked.
- In a small bowl, whisk the ¾ cup all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon table salt, 1 teaspoon baking powder, and ½ teaspoon baking soda until well combined. Set aside.
- In a large mixing bowl, beat 3 large eggs using a handheld mixer on medium speed until light and fluffy. This will take about 5 minutes. Once the eggs are light and fluffy, slowly add in 1 cup granulated sugar and 1 teaspoon lemon juice, continuing to mix until well combined and thick. Add in ⅔ cup pure pumpkin puree and mix on medium speed until just combined.
- Add the flour mixture to the pumpkin mixture and use a spatula to fold the flour into the mixture until fully combined.
- Spread the cake batter evenly into the prepared pan, using an offset spatula. Bake for 13-15 minutes, or until the cake springs back when lightly touched.
- As soon as you remove the cake from the oven, immediately turn the cake out onto the prepared towel. Slowly peel off the parchment paper and starting with the short side of the cake, gently roll the cake up in the towel. Let the cool completely while rolled up in the towel.
For Cream Cheese Filling
- In a medium mixing bowl, cream together 6 ounces cream cheese, 4 tablespoons unsalted butter, and 1 teaspoon vanilla extract using a handheld mixer on medium speed until smooth.
- Sift 1 cup powdered sugar over mixing bowl and then mix on low speed until creamy and smooth. The frosting should be thick and creamy.
Assemble Pumpkin Roll
- Carefully unroll the cake and spread the cream cheese filling over the cake to within 1 inch of the edges. Use the towel to roll the cake up again.
- Remove the towel and wrap the cake in plastic wrap tightly and refrigerate to chill until cold.
- Remove the chilled pumpkin roll from the refrigerator and let come to room temperature for about 15-30 minutes before serving.
- Before serving, dust with powdered sugar using a fine mesh strainer. Slice and serve.
Equipment
- jelly roll pan
Notes
Pumpkin Roll is best served chilled completely.
Pumpkin Spice: In place of the cinnamon, nutmeg, and ginger, use 2 teaspoons of homemade pumpkin pie spice.
Using Homemade Pumpkin Puree: Place the pumpkin puree in a fine-mesh strainer lined with cheesecloth over a large bowl. Refrigerate for a couple of hours, to allow the excess moisture to drain off the puree. Measure out ⅔ cup and use as the recipe directs.
Storage: Wrap the pumpkin roll tightly in plastic wrap and store it in the refrigerator for 3-4 days. Alternatively, wrap the pumpkin roll in plastic wrap, then place it in a freezer-safe storage bag and freeze it for up to 3 months. Allow to defrost in the refrigerator before serving.
This recipe has been adapted from the Classic Pumpkin Roll found on Libby's canned pumpkin puree.
Nutrition
Calories: 217kcalCarbohydrates: 35gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 59mgSodium: 260mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 2373IUVitamin C: 1mgCalcium: 49mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
This recipe is only different from mine in that I use 1/2 c (maybe a little more I dont measure)fine chopped walnuts sprinkled on top prior to baking..it's a family You ARE making for Thanksgiving aren't you? ( even though I have shared recipe with them Lol)
HA! Yep, same here. My family demands that I make this too. Enjoy and Happy Thanksgiving.
Delicious
Thanks Kristen - this was amazing. I’ve always been scared to try making a roll, but your instructions were perfect. Do you know how this could be altered to a chocolate roll (British Yule Log)? My Dad always made this at Christmas but we don’t have his recipe 😔
Thank you!
Hi Lynda! I am so glad you enjoyed so much!!! I would recommend using Sally's Baking Addiction's chocolate swiss roll recipe--I have made it with great success.
Thank you so much Kristen! This looks just like my Dad’s. I will definitely try it 😊
I have made pumpkin rolls for family and friends for years, and I too was very intimidated but with practice I figured out the flour towels after trying a kitchen towel (with lint.) LOL I have never used lemon juice, but will in my next roll. I have a dear friend whose husband likes pumpkin rolls but she doesn't like pumpkin. So I just used 1 tsp of cinnamon and a 1/2 tsp of cloves for spices and in place of the pumpkin I used applesauce. It came out kind of tough, but I think I overcooked it a little. It tasted pretty good but to me pumpkin rolls always just taste like spice cake with cream cheese frosting. I will keep experimenting with timing and try that lemon juice in both! Thank you
I hope you find that the lemon juice will really elevate the flavors! And yes--the floured towels make a world of difference!
Thanks for this lovely recipe. I want to make it for Thanksgiving but am trying to figure out how to serve it, like with some fruits maybe?
Hi Cindy, I personally think it is delicious served with a cup of coffee or mulled cider--it really does not need anything more 🙂
Love how easy and delicious this recipe is. It's perfect for a gathering or a party.
Hi Shadi! I am so glad you enjoyed 🙂
Why do you say that pumpkin puree is a must? Unfortunately I couldn't find it and got pumpkin in the can for pies.
Pumpkin puree is sold in a can. But if you pumpkin pie filling in a can, it is already sweet and has added spices. The result will not be same. If you try it out anyways, let us know how it goes.
I HAVE BEEN USING MUSLIN CLOTH TO ROLL MY PUMKIN ROLL IN WHEN IT COMES OUT OF THE OVEN. I NEVER DAMPENED THE CLOTH, WHY DO YOU DO THAT?ALSO I ONLY HAVE LEMON JUICE IN THOSE LITTLE LEMON SHAPE BOTTLES, WOULD THAT BE OK? I AM MAKING MINE RIGHT NOW SO APPRECIATE A QUICK REPLY. THANKS
Hi Brenda. No need to dampen the towel. And yes, the lemon juice in a bottle will be okay 🙂 Enjoy!