I’ve got one simple trick that makes this classic Pumpkin Roll recipe EASY and mess-free! It has the best soft texture and flavor with a delicious cream cheese filling.  
I truly love all of my pumpkin recipes, but there are only a few that I regularly bake every single year and they include this pumpkin roll, Pumpkin Cupcake, and my mom’s amazing Pumpkin Chocolate Chip Cookies!
One round slice of a pumpkin roll on a white plate with sprinkled powdered sugar and a fork.

Pumpkin roll

Do you know why pumpkin rolls are intimidating?  Because our moms’ method of making them made a HUGE and SCARY mess that rarely resulted in a nice and pretty pumpkin roll.  I’m excited to share the simplest trick and tastiest recipe for making a beautiful and mess free pumpkin roll!

Most recipes have you invert the baked cake onto a large towel that has been dusted with powdered sugar. Then you’re supposed to roll the cake up in the towel.  Honestly, this method has always been a dusty, powdered-sugary MESS for me. Not to mention that you end up with a sticky mess of a rag when it’s done.

Guys, there is such a BETTER and EASIER way!  Parchment paper is the trick!

For a MESS-FREE pumpkin roll:

Use Parchment paper! The biggest tip to making an easy, mess-free pumpkin roll is to roll the pumpkin cake up inside the parchment paper that it was baked on. Allow it to cool, rolled up. Then unroll it and spread with cream cheese frosting.

A pumpkin roll laying vertically with four slices of pumpkin roll laying in front of it.

How to make a homemade pumpkin roll:

  • First, line the bottom of the pan with parchment paper, leaving a little overhang on the long edges, so that it’s easier to lift the cake from the pan when it’s done baking.
  • Next, spread the cake batter on top of the parchment paper in the pan and smooth it into an even layer.  Bake it for about 15 minutes.
A jelly roll pan lined with parchment paper and pumpkin roll filling being spread over top.
  • When the cake is finished baking, carefully lift the cake from the pan and roll the hot cake up inside the parchment paper. This method is SOO much easier than turning it out onto a towel and praying that it doesn’t crack, or stick to the towel.
A cooked pumpkin roll, laying horizontally, and being rolled in parchment paper.
  • Allow the cake to cool completely, rolled up in the parchment paper, on top of a wire cooling rack. Once it’s cool unroll the pumpkin roll and discard the parchment paper.  Spread the cream cheese filling all over the top of the pumpkin roll and roll it back up into a log (without the parchment paper).
The cooked and cooled pumpkin roll laying on parchment paper with cream cheese filling being spread evenly on top.
  • You’ll be left with a beautiful, simple, pumpkin roll and hardly any mess to clean up. #winning

Does a pumpkin roll need to be refrigerated?

Yes, store it in the refrigerator. Once you have spread the cream cheese filling and rolled the pumpkin roll back into a log, wrap it in plastic wrap and leave it in the refrigerator for at least 1 hour before serving!

How to keep pumpkin roll from cracking:

The biggest trick to preventing your cake roll from cracking is to roll the cake up in the parchment paper as soon as it comes out of the oven. The hot cake will be soft and pliable and should roll up without cracking.
Making a classic pumpkin roll has never been easier with this handy trick! We love this beautiful, simple dessert. Pumpkin cake with a cream cheese filling | tastesbetterfromscratch.com

To make ahead:

Pumpkin roll can be prepared completely and refrigerated for 1-2 days ahead of time, before serving. OR, you can bake the cake, roll it in the parchment paper to cool. Once cool, refrigerate it (rolled in the parchment paper) for up to one day, before frosting.  Once you have fully assembled your pumpkin roll, you can also store it in the refrigerator for a few days!

Can I freeze a pumpkin roll?

Yes, you can freeze a prepared pumpkin roll for up to 2-3 months. Thaw overnight in the refrigerator before slicing and serving.

Consider trying these pumpkin recipes:


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Making a classic pumpkin roll has never been easier with this handy trick! We love this beautiful, simple dessert. Pumpkin cake with a cream cheese filling | tastesbetterfromscratch.com
Prep 10 mins
Cook 15 mins
Total 25 mins
Add to Meal Plan



  • 8 ounces cream cheese , softened
  • 2 Tablespoons butter , softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar , plus more for dusting


  • Preheat the oven to 350 degrees F. Line a jelly roll pan (15 x 10'') with parchment paper, 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. (You can VERY lightly grease the parchment paper, if you want to, but you don't need to!)
  • In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice. In a separate bowl mix the eggs, sugar, vanilla and pumpkin until smooth.
  • Add dry ingredients to the bowl and stir just until combined and no dry streaks remain.
  • Spread the batter evenly in the prepared pan.
  • Bake for 14-15 minutes until a toothpick inserted in the center comes out clean.
  • Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface. 
  • While the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
  • While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth.
  • Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake.
  • Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
  • Dust the top with powdered sugar, if desired. You could use a duster, spoon, or even your fingers to lightly sprinkle it on top of the roll. Cut into slices and serve.
  • Store in the fridge, covered, for up to three days.
  • For more pumpkin treats, click here!


Make ahead:
Pumpkin roll can be prepared completely and refrigerated for 1-2 days ahead of time, before serving. OR, you can bake the cake, roll it in the parchment paper to cool. Once cool, refrigerate it (rolled in the parchment paper) for up to one day, before frosting.  Once you have fully assembled your pumpkin roll, you can also store it in the refrigerator for a few days!
Prepared pumpkin roll can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before slicing and serving.


Calories: 260kcalCarbohydrates: 27gProtein: 5gFat: 14gSaturated Fat: 7gCholesterol: 108mgSodium: 353mgPotassium: 119mgFiber: 1gSugar: 16gVitamin A: 3745IUVitamin C: 0.8mgCalcium: 48mgIron: 1.3mg

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Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.


Recipe adapted from Mel’s Kitchen Cafe.


I originally shared this recipe October 2014. Updated September 2017 and October 2019.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. I made two of these and they are awesome! The first one cracked but think I let it cool too long. Unrolled the second one while it was still lukewarm to spread the icing and it did just fine! They certainly taste better after refrigerating overnight. Thanks for sharing the recipe and tips because I never would have tried this.

  2. I follow the instructions exactly. I let the cake cool for 2 1/2 hours. Is this not long enough? When I unrolled it the cake split into places quite a bit. I was very careful when I’m rolling it. What should I do differently?

  3. 1 star
    My mother always made a pumpkin roll for thanksgiving from a recipe she created and I’d occasionally make it instead if she didn’t have the time. She just moved and the recipe got lost in the chaos. This recipe looked promising instead. Was really disappointed that it was rather bland. We couldn’t taste the pumpkin at all and it mostly tasted like an underwhelming spice cake.

  4. I have been making pumpkin rolls for 15 year by turning them out on towel and praying they don’t crack. In fact, I didn’t even like making them anymore, but they are always requested. This parchment paper trick has save HOURS of repair, waiting, and cleaning. There was ZERO mess to clean up! Sure seems like a no brainer! LOL. Thanks!

  5. 5 stars
    I LOVE pumpkin roll, but was too intimidated to make one. Turned out perfectly! Thank you so much for this foolproof (and delicious 😋) technique!

  6. 5 stars
    I make many pumpkin rolls at Thanksgiving and Christmas they are a huge hit and people ask for them every year. This recipe is very very good. Thanks for posting it.

  7. 4 stars
    I only use half the amount of sugars and they come out delicious, you can taste the pumpkin better and its not overly sweet.

  8. Hi, the recipe looks great and I would like to try it but in my country we don’t use canned pumpkin puree. I have a homemade puree, but I have no idea how much should I use, can you help, please?
    Maybe if you could tell me how much puree is in the standard can you are mentioning? Thank you so much!

      1. Recipe calls for 2/3 cup of pumpkin purée.
        A standard small can of pumpkin is 15 oz.
        1 can will make 3 pumpkin rolls.

  9. I am a decent baker and this was my first time doing a roll of any kind. I was giddy at the finished product. Perfection. So easy and so delicious. I made mine a day ahead, assembled and kept in plastic wrap until ready to serve. Thanks so much

    1. 5 stars
      I couldn’t wait to taste this once it was done!!! Absolutely delicious AND!!!! No Cracks in the cake!👍
      I looked over about 5 other recipes, like I always do before I pick one👍& yours looked easy & yummy & was the only one that didn’t just say “a can of pumpkin”???? I have 2 cans, 2 different amounts!??
      Thank you for your perfect recipe!

    1. My best tip is to make sure to roll it up in the parchment paper right when it comes out of the oven and is still very hot!

  10. 3 stars
    DON’T use parchment paper! I have always used the wax paper method, greasing and flouring the wax paper. Always came out beautifully with no cracks. I tried the parchment paper today. The roll stuck to the paper towel. I tried ever so gently to pull it off the towel without it sticking, to no avail. I have cracks in my pumpkin roll. I patched it the best I could with the cream cheese. I am so disappointed. Never again. Next time: Back to the tried and true wax paper.

    1. I’m so sorry you had trouble, but no where in the recipe does it say to use paper towel…Sorry if you got confused….Wax paper is a good replacement for parchment paper if you don’t have any, but wax paper is also cheaper, flimsier and absorbs easier than parchment, making parchment the superior choice.

  11. 5 stars
    This came out perfect! The tips were very helpful. I personally roll mine in a clean kitchen towel leaving the parchment paper on to train it. Came out perfect didn’t crack once. Thank you!!

  12. 5 stars
    The best recipe! One and only recipe for me. I make many during Christmas as gifts and many compliments follow.

  13. Delicious recipe. I’ve made this several times. The outside of the pumpkin roll always is wet and sticky. Any ideas?

  14. I have always wanted to make a cake roll but been afraid to try. This Thanksgiving I decided to give it a try. I loved it. It was so easy. It will be on my menu from now on. Thanks for the recipe so easy.

  15. 5 stars
    This is the easiest pumpkin roll ever! I have used your advice before about the parchment paper and why anyone would do it different would be insane! ❤️❤️❤️

  16. 4 stars
    I liked this recipe
    . Was curious about the parchment paper rolling it up. It did work. But I prefer the old way I use a clean pillow case powder and roll it up. I found my cake damper than I like. I think the cloth absorbs a lot of the moisture

  17. Just made one with my 2 year old, looks good so far. Is the cake part supposed to have a flowery taste? Mine does and I put the right amount of everything in it.. Please let me know if that is normal, it is currently cooling…Fingers Crossed!!!

    1. This has happened to me before, and I learned that it was because my flour was old. It has a very distinct taste! Maybe that’s the trouble?

    1. Roll right away while it’s still hot. Use gloves!
      I sprayed parchment paper with a bit of Pam beforehand . When it was COMPLETELY cooled it released nicely . Good luck!

    2. 5 stars
      To avoid sticking, I sprayed a little Pam on the parchment paper and used a napkin to spread it out. No issues with sticking.

      I made 2 yesterday, and while they were delicious, they both didn’t roll so well … kind of turned into pumpkin foldovers instead of pumpkin rolls. Any advice on how to roll with no cracking? I did have to cook for 20 minutes instead of 15 as it was not done enough.

      I also added a little nutmeg and allspice.

  18. I made this today and the result was an impressive looking dessert. BUT: Really not much flavor and requires more of the traditional spices. Also thinking that letting it warm a bit may bring out more flavor.
    Disappointed considering my investment of time.

    1. my recipe is roll:
      3 eggs, 2 cups pumpkin, 1/2 tsp salt, 1 tsp baking powder, 2 tsp cinnamon, 1 tsp ginger, 1 cup sugar, 1/2 tsp nut meg, 3/4 cups flour.

      filling: 4 tsp soft butter, 1/2 tsp vanilla, 8 oz cream cheese, 1 cup powdered sugar.


      1. I worried about only adding cinnamon so I used Marsha’s recommendation and added nutmeg. I also added more pumpkin — the recipe called for 2/3 cup and Marsha said she uses 2 cups. 2 cups seemed like a lot so I went with 1 cup. I think maybe baking POWDER, as referenced in Marsha’s recipe would be better than baking SODA as called for in this one. With the added pumpkin I ended up with a very wet cake. I was able to roll it but it is wayyyyyyy too moist. I am just glad it’s only my husband and I this year because I would not want to serve this to guests. I will try this recipe again at some point, but will follow it as written.

  19. 5 stars
    I had low hopes for myself, because any type of roll seems challenging, but this was simple and it turned out great! It was not hard to roll or unroll, and there were no cracks! The cake part tastes perfect and, truly, you can’t go wrong with cream cheese frosting.

  20. Just a question – could I use canned pumpkin pie filling and omit the spices? I’m using a cup of pumpkin pie filling for another recipe and rather than toss the rest I would like to use it for this.

  21. 5 stars
    I have always used a recipe very very similar to this one, however, it wasn’t until I read your tutorial that the roll turned out perfectly with less stress and mess! I followed your recipe except I added two teaspoons of cinnamon and one quarter of a teaspoon of nutmeg, that’s one thing my family likes about our recipe. For anyone reading this review, the true greatness of this recipe lies in the step by step instructions! Thanks so much.

  22. I am a towel user but wanted to try this. The middle of the roll was super moist and I ended up with cracks in three our of four rolls. Is there a way to avoid that?

  23. I love this recipe . make it all the time. I use wax paper instead of parchment paper works great thanks again.

  24. 2 stars
    In theory sounded great. I always work with parchment paper for everything else. But this did not work. I have made pumpkin roll hundreds of times with the towel method although messy with no issues. This way totally made a mess, stuck and cracked and pulled apart. Maybe flouring first would have done better.

    1. 5 stars
      Hmm, I’ve had zero problems with this method! As a matter of fact, I’ve abandoned the dish towel method and will only use these instructions from now on. I even bookmarked this page!

      Regarding flavor, last year I used Trader Joe’s canned (organic?) pumpkin and did not care for the taste. This year I used good old Libby’s pumpkin and I much prefer it! If your flavor is off, try a different brand of pumpkin!

  25. 3 stars
    I loved how easy these directions were and the 6 I made came out beautiful. However, the reviews I got from my friends who I gave them to were that it was not “pumpkiny” flavored enough. I would suggest to add nutmeg, clove and ginger or just pumpkin pie seasoning.

  26. 5 stars
    I made this for 2 thanksgiving dinners and it was a huge hit at both! Super easy to make and prepare in advance – so no pre-dinner rush. Tastes similar to a carrot cake. No overwhelming pumpkin taste! Really impressed and I’ll definitely be making it again! Thanks!

  27. 5 stars
    To make the filling extra decadent .I used about a cup of white chocolate melted add to the cream cheese filling comes out awesome.

  28. 5 stars
    Hi Lauren! I made this last week and it was super delicious! I used Gluten free flour, didn’t turn out fluffy (laughs) but still very tasty. Love the cream cheese too…Mmm yum! Thanks for the recipe. This will be my Fave Pumpkin dessert for parties! 😀

  29. Just made this pumpkin roll cake! So good and came out perfect!!! I doubled the recipe and made two pans. So easy to roll and make for my first time. Always wanted to make one of these so when I read to just roll it with the parchment I couldn’t wait to try it!

  30. 5 stars
    Sooo easy and delicious! I used to buy these every year but not anymore! I make it myself and its better. This technique was so easy that it gave me the confidence to try other jelly roll recipes. Fun!

  31. 5 stars
    Finally an easy delicious recipe for pumpkin roll. No more messy towels! Parchment paper worked great with your cooling process! This will be my go to recipe and my husband is happy!! Thanks

  32. This was my very first pumpkin roll and I’m soooo pleased!! It was as easy as it was made out to be rolling it in the parchment paper!! Thanks!!

  33. the cake is too hot on your hands to roll in the parchment paper. I left the parchment paper on and rolled it all in a dish towel.

  34. 5 stars
    I have used this recipe for over 40 years! I add a teaspoon of pumpkin pie spice to the batter. Also add chopped walnuts or pecans to either the batter or sprinkle on the filling before rolling. This is the first year I saw the brilliant idea of parchment paper to bake and roll up!!! I can’t tell you the number of tea towels I threw away making it the difficult way.

  35. I made this using a larger jelly roll pan. I didn’t notice that my pan was bigger until to late. This still turned out pretty good. A couple small cracks because the the batter was spread a bit thin. It tastes great still looks great and much easier than the old fashioned powdered dish towel way. I’ll make it again using a smaller pan or increasing the batter for the pan I have.

  36. 5 stars
    First time roll maker here! This was super easy and everyone loved it. I will be making this every year for Thanksgiving.

  37. 5 stars
    Foolproof recipe!! Great tip on how to roll it. Second year making it for thanksgiving and I think it’ll come back for years to come. Everyone from adults to the kids loved it.

  38. 5 stars
    This is my husband’s favorite Fall treat. Thanks for helping me to bake like a kitchen goddess. This recipe is simple and delicious.

  39. Making this with my daughter while she is home from school for Thanksgiving break. It’s our first ever “roll” cake after being inspired while we watched the Great British Bake Off! This recipe was so easy and we are having fun making it together. Might become a Thanksgiving tradition.

  40. 5 stars
    I made this last year for Christmas. It was awesome. This is my adult son’s favorite dessert. So easy using a the parchment paper. Planning on making it for Thanksgiving this year and for Christmas gifts for mail carrier and doctor office. Thank you for the detailed instructions that made such a great difference in making it successful.

  41. I love it already and haven’t even made it yet! So many receipes like this have nutmeg in them, and when considering nut allergies being a spice it is forgotten that it is also a nut and cause a reaction.

    1. Thanks Sally. Nutmeg is actually a seeds for a tree (not a nut). My son is allergic to all peanuts and tree nuts and he can safely eat nutmeg.

  42. I just made this and I used honey instead in the cream cheese and it was delicious, I used coconut sugar in the dough, but I used einkorn flour and when I rolled it up with the cream cheese in it, it split in several places. I also rolled it in the long instead of short way as it makes more than a short roll would be. Would that make a difference with it splitting?

    Thanks, I do love the recipe!

  43. Could you please recommend a good jelly roll pan? Trying to process all the reviews is proving to be more challenging than expected.

    1. I found this recipe before Thanksgiving and decided to make it. I didn’t even know what a jelly roll pan was, I had to google it. It was Sunday afternoon, instead of driving 15 miles to Walmart I went to the local Dollar General, low and behold they had a 2 pack in different sizes. They work great!

      I never thought I could roll a cake, so easy.

      Thank you for the recipe. It was a hit at Christmas, I made one tonight because I had an 8 oz pack of cream cheese that was about to expire. Thats how easy this recipe is for me. Even after working all day.

  44. 5 stars
    I am normally not a fan of baking from scratch, but decided to try this for dessert for my bridge club tonight. It turned out great!!! Thanks for the step by step directions.

  45. 5 stars
    Was planning on making some for the kids teachers for Thanksgiving! I made a run through tonight!!! AMAZING!!!!! Super moist, cream cheese was great!!
    Hubby loves it!! He’s not a sweets person!! So I will be making 5 more this week!! Plus one for thanksgiving!!
    Thank you!!!

  46. Will it change the texture or moisture of the cake if the pumpkin puree is refrigerated? I made another pumpkin dish over the weekend, and want to use the rest of the puree for my pumpkin roll, but the first time I made this recipe, the puree was straight out of the can, and it was perfect! I dont want to think refrigerated puree will change it at all. Thanks!

  47. 5 stars
    This pumpkin roll is PHENOMENAL!! It was the first one I’ve ever made and it was perfect. I’ve eaten pumpkin rolls and they are normally pretty good but usually on the dry side. But let me tell you, this was so moist and SO GOOD!! I added some pumpkin pie spice to make it a little more fall inspired, but didn’t change anything else. People went nuts over this pumpkin roll and I almost ate the whole damn thing myself. It was rolled perfectly and has the perfect ratio of cake to filling. Ugh, so goooooood

    1. Rolling it up in the parchment paper???? Yes yes yes!!!!!!!! Thank you!!!! I hate that stupid dish towel sprinkled with powdered sugar!

  48. Hi! I am planning to make this for a dinner that will be out of town. What’s the best way to go about traveling with this? Will the prepared cake hold well for a 2.5 hr drive?

    1. Hi Ali, it should be fine on a big serving platter, or you could cut it and place the slices in a cake box or on a plate. If possible it would be great to bring it in a cooler to keep it chilled.

  49. 5 stars
    I made this for the first time, I am not a baker. It turned out beautiful and it was so easy. GREAT JOB

  50. 5 stars
    Thanks for the parchment paper tip! It went together so quick and easy. AND no yucky tea towel to clean afterwards,

  51. 5 stars
    I made pumpkin rolls with my grandmother, with my mother and by myself. Also made Bouche de Noel Always used the towel because that was the way one did them. I am so very happy that you let us know the advantages of using parchment paper!!!!!! I made 3 last night between 3 and 5 am and all turned out beautifully by using parchment a[er! Thank you again!! Lord bless you!

  52. I have never done a roll. Once you let it cool and then refrigerate it rolled in the parchment paper, does it unroll easily to frost?

  53. 5 stars
    Made my 1st Pumpkin Roll using this recipe….NAILED IT!! may add some different spices to the roll part of the recipe but all in all EXCELLENT and EASY!!

  54. 5 stars
    I would love to make this but I’m lacking wax or parchment paper. Can this be rolled with foil by chance? Has anyone tried that?

    1. Never bake with wax and I would wait to make it until you get the parchment paper. Foil never works well and you would be better off just coating the pan really well with butter and flour.

      1. Did you allow it to cool completely? You could even put it in the fridge. It shouldn’t be hard to come off at all if it has properly cooled and you’re using good quality parchment 🙂

    2. You can roll it in a kitchen towel. I have done that for years. Also, you can make cake rolls of any type, ie: chocolate, yellow, spice, any kind of cake you choose!

  55. Wow!! The way you roll the pumpkin roll made this 100% easier than the towel way! I swore off rolls because mine would crack but not this way. Thank you!

  56. Hi! I’d love to make this, but I’m more of a fan of pumpkin + chocolate. Could you add chocolate chips to the cake batter?

  57. I’ve been making this for years. I’ve made as many as 12 for for people for Christmas. It’s always a big hit. I even do one for my hairdresser every Christmas.

  58. I made this roll. It was very easy BUT again I had a major crack in 2 of them. That aggravates me. Why is this happening? What is the answer?

    1. Usually the cracking can be prevented if the cake is rolled up as soon as it comes out of the oven (make sure not to let it rest and cool first).

    1. It should (haven’t tested it), but I’d suggest blending the cooked pumpkin with a little bit of water until you reach the same smooth consistency of the canned pumpkin, before adding it to the batter.

  59. Thanks for sharing this new method!! I never liked the idea of putting my cake on a towel lol. Using the parchment paper just makes sense!!! Can’t wait to try this out!

  60. Thank you so much for this recipe! I hve always been intimidated by roll cakes until I found your recipe. It was my first successful roll cake and everyone loved it!

  61. 5 stars
    The first time I attempted to make one of these and it turned out fantastic! Everyone loved it and not a crumb was left. I’ve made it four times now and it’s always delicious and so easy to make.

  62. I have made this recipe a number of times and it’s a huge success! I even made it twice this year over Thanksgiving lol. I added a bit of cinnamon to the cream cheese filling…so good. I want to make a non pumpkin versi9n that is as delicious and moist…do you have any recipes or suggestions? I pondered swapping the pumpkin for yogurt but scared to try lol. Love this recipe and the new tip on using parchment! Mind blown ha

  63. Spray pan with cooking spray a tiny bit. I’ve always made mine with wax paper. And I dust a tea towel and flip it out of the pan onto powdered sugar remove wax paper then roll. Sometimes it blows powdered sugar everywhere but baking is sometimes messy lol. Cool unroll proceed with filling. Hope this helps.

  64. 5 stars
    Hello Lauren, thank you so much for this recipe and your specific directions. In all my 54 years of baking, I have never attempted a jelly roll! Then I saw your post on Pinterest and thought….”Here goes. If it cracks badly, I won’t serve it to company.” I popped it in the oven and I had dangerous thought that that was quick easy, but we’ll see when it comes to the roll up and re-roll. Lauren, you Sweetheart, I aced it thanks to you. And bonus, no messy towel!
    Thank you!

  65. 5 stars
    Love pumpkin roll. This is by far the best and easiest recipe I have ever found. Using parchment instead of towels was pure genius. Thanks!!

    1. 5 stars
      I made this tonight it was easy, but my cake part stuck and split. Should I spray the parchment paper I let it cool for about 3 hours. Thank you

  66. 5 stars
    I made this tonight it was easy, but my cake part stuck and split. Should I spray the parchment paper I let it cool for about 3 hours. Thank you

  67. I made this just like the recipe said and when I took it out of the oven and let it cool. When I unrolled it the top of the cake was wet and it cracked. I frosted it and rolled it up but it had cracks all over it.

  68. 5 stars
    I made this pumpkin roll for Thanksgiving and it was a huge hit with the whole family! The cake is moist and the cream cheese filling is not too sweet. Love the tip about rolling the cake in the parchment paper right out of the oven. The cake roll turned out perfectly – no cracking! This recipe is now one of my favorites!!

  69. 5 stars
    Your recipes are amazing! This one being my favorite so far! The first time I made it, there were no flaws! & it was delicious! My 1 & 3 year old ask for it all the time!!

  70. 5 stars
    Just made this tonight and it is delicious!!! I was hoping to freeze it and have it at Thanksgiving but it will be gone by tomorrow, so making another one right now. Super easy up make. And I used a gluten free flour and it’s still moist and yummy!

    1. Exactly the reason I read comments! I wanted to see if anyone had attempted with gluten free four! Claudia – what brand did you use? I generally use Namaste Gf flour – seems to work best for me.

  71. 5 stars
    Okay so I am baking challenged and my hubby & I made this for my Moms family birthday party at home the weekend before Thanksgiving and it was a CROWD HIT!!!! THANK YOU 1,000,000 TIMES ?

  72. 5 stars
    Thank you! Absolutely the best pumpkin roll ever!! It’s easy to mix up and love your idea to use parchment paper rather than the messy towel used in many other recipes. I have a question…I seem to get wrinkles in my parchment paper & the roll tries to break/crack a little in those places. Any suggestions what I’m doing wrong with my parchment? Thank you.

    1. Thanks Mary Beth! My only suggestion would be to pull on the outer sides of the parchment as you roll it to make sure they are flat. 🙂

  73. I’m looking to try a new recipe. I’ve been making them for years. Cracking is my biggest problem. Not all of them crack, but I’d like to find a way for them all to look nice. Would wax paper work the same way? I don’t have parchment and not planning a trip to the market.

      1. I’ve made this recipe hundreds of times and have never had a cracked pumpkin roll. Roll it up immediately out of the oven, allow it to cool completely before unrolling and frosting it.

        1. I just used your recipe and made two. I rolled mine up in a tea towel that I sprinkled with powder sugar and they did not crack. I did, however, forget the butter in the cream cheese filling. 🙁 Do you think they will taste delicious? They look beautiful!

  74. Never made pumpkin roll before in my life, was always afraid it wouldn’t come out well. I came across this recipe and thought why not. This recipe is Awesome! And so easy. I will be sharing this one. Thank you for sharing this with us.

  75. 5 stars
    Tis the season for pumpkin everything and for me it’s this season a bit all year round (lol)

    I just love pumpkin, and I have been using it a lot lately. I just came across your recipe through Pinterest and the photo caught my attention and made me think that I have some more pumpkin in the fridge therefore I definitely have to try this pumpkin roll! It simply looks delicious from start till finish.

    1. I usually use a 15 oz can, but it really doesn’t matter as long as you just measure out 2/3 cup (and you can refrigerate the leftover canned pumpkin to use in another recipe) 🙂 Hope you enjoy it!

  76. 5 stars
    I make this pumpkin roll every year at thanksgiving an Christmas , so super easy to make an really delicious , goes really quick, so most of the time , I would make 2 an slice an place onto a platter, with garnish , powdered sugar , or pecans , or which ever u choose for your garnish.

  77. I’ve made this and it’s AWESOME! Everyone just raved about how delicious it was, I also added chopped Walnuts to the batter when I had spread it in the pan. Yumm!

  78. 5 stars
    Delicious and so easy! I was searching for an easy pumpkin dessert recipe and came across this one. Fast and easy is a must (I’m a mom with a one year old). It was perfect for the Halloween party at work. So happy I tried it out. Now, I’m adding it to my favorites!

  79. 4 stars
    Any tips for making it smoother before baking it? I couldn’t get it even enough, it’s not terrible, but the perfectionist in me wants it to be better!

  80. 5 stars
    Made your pumpkin roll and it was very good. I believe it was better the second day after being in the frig. Flavors seemed to be meld perfectly. I did not use the pumpkin pie spice but made the combination of spices you suggested. Will do again. Thank you for a tasty and easy recipe.

  81. 5 stars
    I am making a cookbook and i was wondering if i could use you recipe in my cookbook?
    Im jenny and im 11 years old i want to open a bakery when i get older, we have a project in bible class called changer the world project so i am going to make a gospel cookbook!

    1. Hi Jenny,
      I’m sorry, my recipes are copyrighted. I think it’s fantastic that you want to open a bakery. You could always adapt my recipe to make it your own!

  82. 5 stars
    Excellent recipe! This is even better than the one I grew up making! I will definitely be putting this in the family recipe box; my 6 year old days it’s his favorite! Looking forward to making and eating this for our Thanksgiving dessert!

  83. 5 stars
    Made this for the first time ever. Loved it!!!! I have a very picky son whom I made this for and he loves it!!! I will be making this many more times. It is as it says easy to make.

  84. 5 stars
    Tried it last night came out good. I substituted the 4x the baking powder for baking soda, and only left it in over for 10 mts it turn out delicious!!

  85. 5 stars
    I was always intimidated by this silly pumpkin roll. Especially, the part with a tea towel. Your method is a piece of cake. Made 2 and impressed myself!

  86. 5 stars
    I made this recipe several times last holiday season. They were a huge hit at every party I brought them to. I can’t wait to make it again this year!

  87. 5 stars
    This way is simple but I still like the towel way with the powered sugar to give the pumpkin roll up a little extra flavor. I make it every year for the holidays and special occasions.

  88. 4 stars
    This was my first time making a pumpkin roll. It was super easy but both of my rolls cracked when I unfilled them. I did not grease the parchment paper prior to baking them and I let them cool for more than 5 hours. Not sure what happened.

  89. 5 stars
    I made two for my son’s 2nd grade class. The kids and teacher lover them! A very easy to follow recipe with an outstanding outcome!

  90. 5 stars
    I make 20+ of these every year. I agree parchment paper can stick. I use a silicone mat under each one while baking then put a double thickness of sturdy paper towel on top, then flip it over and roll up in the paper towels. Everything else is the same.

  91. 5 stars
    This was delicious! It rolled beautifully in the parchment paper. I did add 1/4 tsp ginger, 1/4 tsp nutmeg and 1/8 tsp cloves to cake recipe.

  92. 5 stars
    Turned out delicious! This was my first time making a pumpkin roll and it was very easy to make. 100 times better than store bought rolls. Definitely will be making this again.

    1. Hi Abby, thanks so much for taking the time to comment. I am so happy that it turned out well for you! Happy holidays!

  93. 4 stars
    I’ve made this recipe twice now, and like other people both times it has cracked when I unroll because it sticks to the parchment, even though I’ve tried the suggestions. But otherwise it’s super simple and delicious!

  94. 5 stars
    Finally, i lost my original recipe for PUMPKIN ROLL and YOURS IS EXACTLY LIKE MINE. I had paniced because I didnt want to make all of the other ones i was finding. AND THEN I found yours. I make it the same way too. This one is By far the BEST ONE BY FAR. Ive been making this one for so many years, I will write this down in MANY places. THANK YOU SO MUCH….HAPPY THANKSGIVING LOVE YOUR RECIPES

    1. Delores, you are so sweet and I am so glad you found! I am glad you enjoy the recipe as much as I do! Thanks for following Tastes Better From Scratch and Happy Thanksgiving!

  95. 5 stars
    Complete GAME CHANGER! I did not have high hopes for this recipe (sorry) but I gave it try and was complete amazed at how simple and delicious it is. I have looked yet but do you have a recipe for a yule log?

    1. I am so happy to hear it!! Thanks for sharing! I don’t have a “yule log” specific recipe yet but I will be sharing a new chocolate peppermint cake roll recipe in December!

  96. 4 stars
    Made this today. The parchment paper trick is great. My kids thought it was delicious as did I. The cake did crack a little, but it didn’t matter after I sliced it up. Also, the parchment paper crinkled up before I put it in the oven (unbeknownst to me). So there were indentations in the cake. Again, it didn’t matter after I sliced it up.

  97. I just started making my Pumpkin rolls on Parchment paper this year. I have made 10 to date & always think I wonder if anyone else knows how much better this is than the traditional method lol. Store bought Pumpkin rolls to me anyway, do not have a good flavor. It tickles me to see you add additional spices as do I. You go girl! ?

  98. 5 stars
    I added pumpkin spice too the mixture also…yummy, and when I iced the cooled cake, I added extra filling, balanced it out perfectly.

  99. 1 star
    I was so happy to try the parchment paper virus the messy tea towel method, I tried using the parchment paper, rolled them up and let them cool completely. Went to unroll them and they stuck to parchment paper and cracked. Needless to say they are in the trash can. What did I do wrong?. Have to use the rea towel method now, since I have the filling made! Feeling disappointed!

    1. Hi Linda, I am so sorry to hear that! My best advice, along with making sure the cake is completely cooled before unrolling it (you could even refrigerate it after it’s cooled off), is to allow them to cool on top of a wire cooling rack so that it prevents sweating inside or on the botton of the cake. Also make sure the cake is really well cooked–it’s such a moist cake that if it’s undercooked at all it may just be too soft and moist to come off of the parchment easily.
      Again, sorry you had trouble and hope you get to try again. I’ve made this so many times with no trouble, and it’s so much easier than the towel method.

    2. Don’t throw it out if it doesn’t turn out right .instead make a trifle out if it using the messed up cake then vanilla pudding add some chopped nuts some whipped cream then repeat untill you’ve used up the cake😁

  100. Dear Lauren,

    I wanted to ask how would I go about making a roll cake just like this but vanilla/plain so I can fill it with different jams or other fillings. I have tried making it with other cake roll recepies and failed twice already 🙁 Any advice is really appreciated!

    Thank you so much!!

    1. I would put it on your serving plate, and then tent the tinfoil over the plate to cover it. Hope you love it!

  101. I added some cloves and nutmeg for additional flavor. Yummy. And I’d make more icing next time. Just so that it would look like the picture a bit more. The recipe makes for a thin icing center. A nice rich one would be “icing on the cake”so they say.

  102. 5 stars
    Debby..I have made this pumpkin roll twice..turned out perfect the first time…on the second one I had a problem with it cracking really bad when I unrolled it to put the filling on it..what causes this and thank you…

    1. Hi there, I would be interested to know if you did anything differently between the first and second time? Some things that may cause the cake to crack are if it’s over-baked (dry) or if it cools too long before it gets rolled up, when it comes out of the oven.

    1. Great question! Rolling the cake while it’s hot creates “muscle memory” for the cake to be shaped that way. If you try to roll it after it has cooled it will crack and fall apart as you roll it up.

  103. Could you make a double batch, and use a regular cookie sheet to bake the cake then cut it in half to make 2 rolls?

    1. Hi Alanna, what size cookie sheet are you referring to? This recipe uses a jelly roll pan size (10×15”) which is as big as most cookie sheets…

  104. Just curious, in your instruction it says line pan with parchment paper, then grease bottom & sides of pan. Would that mean grease parchment or the pan itself? Love the idea of the ease of using the parchment to roll it in. I get asked to make these every year for Thanksgiving, for a few family members & always dread the task due to the towel & sugar mess. So Thank you so much for this!!

    1. I lightly grease the parchment paper and sides of the pan, with the parchment sitting in the pan. Hope you enjoy this recipe–it really does make it so much simpler and cleaner!

  105. 5 stars
    Made this roll today and we loved it!! My son ate 2 pieces and said it’s his favorite ever! Only change I made was adding some mascarpone to the cream.

  106. 5 stars
    I just made two of this recipe. It was the first roll cake I ever made. So easy and delicious! Definitely will make more for gifts.

  107. 5 stars
    I generally don’t like making pumpkin rolls because of all the mess with the towel and powdered sugar. Your tips for rolling this in the parchment paper have totally change do my mind! This recipe is amazing! It’s so easy and results in very little mess!

  108. 5 stars
    Your tip about rolling up in the parchment paper is the BEST.
    This is beautiful and looks impressive even though its pretty easy.
    Love it!

    1. I just wanted to know if your roll was the least bit sticky? I just finished two and use parchment paper for the first time and after cooling and unrolling I had them split. I am use to using wax paper so I’m not sure if I did something wrong. Thanks

  109. 5 stars
    So so easy to make! Made for a coworker for the first time ever and he loved it! Definately making some more for thanksgiving and christmas!!

  110. i make at least 35-40 of these every Christmas. The only thing I suggest to use instead of tea towel is another piece of wax paper. I have also found that parchment paper works better than wax paper. Doesn’t seem to stick to parchment paper as it does to wax paper. These are great gifts!!! I get lots of orders.

    1. I made 4 of these tonight and I am having problem with them sticking to the parchment paper! Can someone please can anyone help me with this problem?

      1. I am so sorry to hear that! My advice would be to first, make sure the cake is really well cooked–it’s such a moist cake that if it’s undercooked at all it may just be too soft and moist to come off of the parchment easily. Also after rolling them I always allow them to cool on top of a wire cooling rack so that it prevents sweating inside the cake. Again, sorry you had trouble, but those are my best tips, along with making sure it’s a good quality parchment paper, and making sure it’s completely cooled before trying to unroll it. You could even stick it in the fridge, before unrolling.

  111. I was looking for a good pumpkin roll recipe to make for my daughter. This looks perfect. Can’t wait to try it, thanks!