Pumpkin Roll

Pumpkin Roll is a classic fall dessert that is actually much easier to make than you would think! This light and perfectly spiced pumpkin cake is rolled around a thick, sweet, and tangy cream cheese filling for the most delicious pumpkin roll recipe ever!

My family has been making this recipe for Pumpkin Roll for years! It has all the flavors of Pumpkin Cake with Cream Cheese Frosting delivered with a show-stopping presentation!

Made with a light and airy sheet cake that is flavored with pumpkin and warming spices and a sweet, yet tangy cream cheese filling, every bite of this pumpkin roll is light, creamy, and packed with pumpkin flavor!

And while cake rolls intimidate many people, there is no reason to fear making Pumpkin Roll. I will walk you through it step-by-step sharing several tips along the way, ensuring that you will have no issues rolling your pumpkin roll and have a beautiful, professional presentation.

Trust me, even though this pumpkin roll looks impressive and delivers incredible flavor, this recipe is EASY!

Notes on Ingredients

• Canned Pumpkin: Do NOT use canned pumpkin pie filling. It needs to be 100% pumpkin puree. You can use homemade pumpkin puree, but you will need to follow the modifications in the recipe card, as homemade puree tends to have a lot more moisture than the canned version.
• Spices: Instead of using a premade pumpkin pie spice, I recommend measuring out the individual spices yourself for the best ratio of each spice.
• Lemon Juice: This is my family's secret ingredient that makes this recipe stand out from Libby's Pumpkin Roll Recipe. The lemon juice helps the pumpkin flavor pop and the acid helps to balance out the richness of the dessert.
• Cream Cheese: Be sure to use room temperature cream cheese for a smooth filling. Either full fat or ⅓rd less fat (Neufchatel) cream cheese works for the cream cheese swirl. Do NOT use fat-free cream cheese, as it can easily become watery and does not have the same flavor.

Materials Needed

• Jelly Roll Pan: This is a 15.25 x10.25 inch rimmed sheet, which is the exact size you need for this roll cake.
• Parchment Paper: The pumpkin cake is so moist that parchment paper is a must to prevent this cake from sticking to the pan.
• Kitchen Towel: Use a clean linen towel that is at least the size of the jelly roll pan to help roll up the pumpkin cake. This is a HUGE tip for allowing the pumpkin roll to roll up easily without sticking.

How to Make Pumpkin Roll

Step One: Prepare Pan

One trick to rolling a pumpkin roll easily is to bake the cake on greased and floured parchment paper. This will keep the cake from sticking to the pan and the parchment paper.

• Grease a jelly-roll pan with butter or cooking spray and then line with parchment paper. Greasing the pan will help the parchment paper stick to the pan, which is a HUGE help when baking.
• Grease the parchment paper itself with either cooking spray or butter.
• Lightly dust the parchment paper with flour to evenly coat.

Step Two: Prepare Pumpkin Cake

The cake part of this pumpkin roll is a light and airy pumpkin sheet cake that is incredibly moist and simple to make. Its light sponge makes it perfect for rolling and pairs beautifully with the cream cheese filling.

• In a small mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, and set aside.

• In a separate large bowl, use a handheld mixer on medium speed to beat the eggs until they are light and fluffy. Have patience, this can take up to 5 minutes using a handheld mixer.

• Slowly add the granulated sugar and lemon juice into the egg mixture, continuing to mix on medium speed, until just combined.
• Add the pumpkin puree and mix again just to combine the pumpkin evenly into the egg mixture.
• Add the flour mixture to the pumpkin mixture and use a spatula to fold the batter together until just moistened. Don't overmix so that your cake will be nice and light.

• Pour the cake batter into the prepared pan, using an offset spatula to evenly spread the batter.

• Bake for 15 minutes, or until the cake springs back when lightly touched.

Step Three: Roll the Cake

It is crucial to roll the pumpkin cake into a log shape form as soon as it comes out of the oven. The cake will be pliable when it is hot, which will help prevent the cake from cracking.

• While the cake is baking, lay a clean linen towel on the counter and sprinkle evenly with confectioners sugar.
• Once the cake is baked, remove it from the oven. Place the prepared kitchen towel over the pan, the sugar side facing the cake, and carefully invert the pan.
• Slowly peel off the parchment paper and gently roll the cake up in the towel, starting with the short end.
• Leaving the cake wrapped in the towel, allow it to cool completely at room temperature while you prepare the filling.

Step Four: Prepare Filling

The cream cheese frosting that is used for the filling of this pumpkin roll is what makes this dessert absolutely irresistible. It is a basic recipe, but be sure to use room temperature cream cheese and butter for the creamiest, smoothest filling.

• In a medium mixing bowl, cream the vanilla, butter, and cream cheese using a handheld mixer on medium speed until smooth.
• Add in sifted powdered sugar, and beat on low speed until fluffy.

Step Five: Assemble Pumpkin Roll

Once your cake is cool and your cream cheese frosting is prepared, it is time to fill the pumpkin roll!

• Carefully unroll the cake, leaving it on the kitchen towel.
• Spread the filling over the cake to within 1-inch of the edges.
• Using the kitchen towel, tightly roll the cake up again just as you did after it had baked.

Step Six: Chill

Just like most recipes with cream cheese, such as Classic Cheesecake or Banana Cake with Cream Cheese Frosting, Pumpkin Roll tastes best after it has fully chilled.

• Once you rolled with the cream cheese filling, remove the pumpkin roll from the kitchen towel and cover it tightly with plastic wrap.
• Place the pumpkin roll into the refrigerator and chill until cold, for at least 4 hours, overnight is even better.

Step Seven: Serve

Before serving, it is best to let the pumpkin roll come to room temperature for 15-30 minutes. And for a beautiful presentation and sweet finish, it is customary to dust the cake in confectioners sugar.

• When ready to serve, remove the pumpkin roll from the fridge and let sit on the counter for 15-30 minutes.
• Remove the plastic wrap from the cake roll, place the cake roll on a platter or cutting board, and generously dust it with powdered sugar using a fine-mesh strainer.
• Slice and serve.

Storage Instructions

Pumpkin Roll will last for up to 3 days in the refrigerator. Wrap the cake in plastic wrap and then place it in the refrigerator. The plastic wrap helps to keep moisture from collecting on the cake, which would make the cake soggy. As the cake sits in the refrigerator, the powdered sugar dusting may absorb into the cake. It will not affect the flavor or consistency of the cake, but you may want to dust it with powdered sugar again before serving, for presentation purposes--but totally not necessary!

Alternatively, you can freeze pumpkin rolls for up to 3 months. To freeze a pumpkin roll, allow the pumpkin roll to cool fully. Wrap tightly in plastic wrap, then wrap in foil, then place in a freezer-safe bag and place in the freezer. To thaw the pumpkin roll, remove from the freezer and place it in the refrigerator overnight to thaw. Unwrap the pumpkin roll and dust with powdered sugar to serve. Once thawed, the pumpkin roll will last in the refrigerator for 3 days. I do not recommend refreezing.

Tips to Remember

• Do not overmix your cake batter. Overworking the flour into the egg mixture will activate the gluten and make the pumpkin sheet cake tough and harder to roll.
• Roll the cake as soon as it is removed from the oven. The best way to prevent the cake roll from cracking is to roll the cake up in the kitchen towel as soon as it comes out of the oven. The hot cake will be pliable and able to roll up without cracking.
• Use a kitchen towel NOT parchment paper to roll the cake. This cake is so moist that as it cools it may stick to the parchment paper slightly and tear off some of the delicate cake when unrolling. By using a kitchen towel that has been sprinkled with powdered sugar, not only do you add a bit of sweetness to the cake, but you prevent any tearing of the cake.
• Use room temperature cream cheese and butter for the frosting. This will ensure a nice, creamy filling without lumps.
• Chill the cake before serving. For the best flavor, chill the pumpkin roll for at least 4 hours, 12 hours is best, before serving. This allows time for the soft pumpkin cake to absorb the cream cheese filling. It also makes it a great dessert to make ahead for the holidays!

More Perfect Fall Desserts

• Instant Pot Pumpkin Cheesecake
• Dutch Apple Pie
• Pumpkin Chocolate Chip Cookies
• Homemade Pumpkin Pie
• Apple Crisp

Did you try this pumpkin roll? Be sure to leave a comment and rating below! I love to hear from you!