This post contains affiliate links.
The best and easiest Pumpkin Roll recipe with a moist and tender crumb, filled with smooth cream cheese frosting. I have the best trick to make this simple and completely mess-free!
Do you love pumpkin recipes? Try Pumpkin Spice Eggnog, Pumpkin Chocolate Chip Cookies, Pumpkin Snickerdoodles, or Pumpkin Cake!
Our Pumpkin Roll is No-Fuss, No-Mess, All Flavor
Our Pumpkin Roll is No-Fuss, No-Mess, All FlavorDon't be intimidated to make pumpkin roll! It's the most basic sheet cake, rolled up to look fancier than it is. And we don't mess with your Grandma's old-fashioned method of dumping the cake on a towel covered in powdered sugar –what a mess! My method is the easiest and works great every single time! If you want to take this dessert to the next level, try using homemade pumpkin purée.
How to make a Pumpkin Roll:
Prep Pan: Preheat oven to 350°F. Lightly spray a 10×15” pan with cooking spray, then line with parchment paper and leaving an extra inch of parchment paper hanging over the long sides so you can easily lift it up after it bakes. Lightly spray the parchment paper with non-stick spray.
Make Batter: Combine flour, salt, cinnamon, baking soda, and pumpkin pie spice in a bowl. Mix eggs, vanilla, sugar, and pumpkin in a separate bowl, until smooth. Pour dry ingredients into wet ingredients, just stirring until combined.
Bake: Pour batter in prepared pan, spreading into an even layer. Bake for 13-16 minutes, or until a toothpick comes out clean. Watch it closely since every oven is different. Remove from oven. Lift the parchment paper up and place on a heat-safe flat surface. While cake is hot, start at a short end and slowly roll the cake inside the parchment paper all the way. Let cool completely on a wire cooling rack.
- Tip: It's very important to roll up the cake when it's hot from the oven, so it doesn't crack. The hot cake is soft, pliable, and will roll and set in this shape, so it doesn't crack.
Add Filling: Mix cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it's fluffy and smooth. Carefully unroll cooled pumpkin cake then gently smooth the filling in an even layer. Roll up the pumpkin swiss roll back up, without the parchment paper and cover with plastic wrap. Refrigerator for at least 1 hour before serving.
Serve: Dust the top of the pumpkin roll cake with powdered sugar, if desired. Cut into slices and serve. Keep leftovers covered in the refrigerator for up to 3 days.
Make Ahead and Freezing Instructions:
To Make Ahead: The assembled pumpkin roll with cream cheese filling can be made and refrigerated, covered, for 1-2 days. Or if you just want to make the cake part ahead of time, you can bake it, roll it in parchment paper to cool, then refrigerate it while it's rolled in the parchment paper for one day before spreading the frosting. Keep leftovers covered and in the refrigerator.
To Freeze: Wrap in plastic wrap and aluminum foil then freeze for up to 3 months. Thaw completely overnight in the refrigerator before slicing and serving.
More Fall Cake Recipes:
- Pumpkin Cheesecake
- Fresh Apple Cake
- Carrot Cake Loaf
- Pumpkin Cupcakes
- Pumpkin Mug Cake
- Apple Coffee Cake
- Flourless Chocolate Cake
- Gingerbread Cake
- Sticky Toffee Pudding
- Homemade Rum Cake
Pumpkin Roll
Equipment
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup granulated sugar
- 3 large eggs
- 2/3 cup canned pumpkin, (or homemade pumpkin puree)
- 1 teaspoon vanilla extract
Filling:
- 8 ounces cream cheese, , softened
- 2 Tablespoons butter, , softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, , plus more for dusting
Instructions
- Preheat oven to 350 degrees F.
- 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 soda, cinnamon and pumpkin pie spice.
- Wet Ingredients: In a separate bowl, mix the eggs, sugar, vanilla and pumpkin until smooth.
- Combine: 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 12-15 minutes until a toothpick inserted in the center comes out clean. Every oven is different, so watch it closely.
- Roll: 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 a short end, 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).
- Frosting: 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, leaving a 1-inch border.
- Roll up the frosted cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
- Serve: Dust the top with powdered sugar, if desired. Cut into slices and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
I originally shared this recipe October 2014. Updated September 2017, October 2019 and October 2024.
Original recipe adapted from Mel's Kitchen Cafe. I've added more spices.
This recipe is amazing, but omg!! If you are going to make it, put a clean towel under your roll as soon as it gets out of the oven to roll it. I burnt my hands 🥹. All worth it though because it tastes AMAZING
Wear heat proof gloves like for grilling, no burns
I use parchment paper to bake and roll it up in the same after lifting it out of the pan
Thats kinda common sense something that just came out of the oven would be hot lol
Burned?
In other countries, like Australia or UK, they use ‘burnt’
I had enough parchment paper on the edges that, once I began the roll, I could actually just roll the paper from the outside
I let it cool for ten minutes then rolled up
Love this recipe! I have friends/family ask for these pumpkin rolls on repeat!
Oh my goodness, this recipe is fantastic!!!!!! I made 1 on Thursday to freeze for Thanksgiving, but the hubby liked it so much that he ate half of it. It was easier than I expected and I have since made 2 more that are hidden in the freezer!! 🌟🌟🌟🌟🌟
Tried this recipe this week, my first time ever making a pumpkin roll cake. It was so easy and so good! I got lots of compliments on it!
I just started making these this week and WOW!! They are a HUGE HIT AROUND THIS HOUSE. THANK YOU.. AN SO EASY TO PUT TOGETHER. . this is a HUGE mood lifter cause I feel like I’m baking like a PRO.. 😁❤
This is the BEST pumpkin roll recipe ever! Made it three times so far, and each time, turned out perfect. So delicious and MUCH easier than the old tea-towel method. Wish I would have had this recipe 30 years ago! Thank you so much, Lauren! 🤗
I substituted the pumpkin for persimmon pulp and added about a 1/2 tsp extra cinnamon. Excellent!
It says jelly roll pan, can I not use a same-size baking sheet? Or are they the same thing?
Good question! A jelly roll pan is just a type of baking sheet with sides, usually 10×15 inches. If your baking sheet is the same size and has a rim, it’ll work perfectly!
Love this recipe! The only suggestion I have is to reduce the cream cheese filling. Delicious but it overpowered the cake with it’s sweetness. I used half white and half brown sugar. I got some brown sugar clumps but still yummy
It was too sweet because you used half brown sugar. If you are going to review a recipe, at least follow it.
I make these every year and lost my recipe. Found this one. Sorry to say i was disappointed with the end result. No baking powder made this thin. And using parchment instead of wax paper and a towel, it was a sticky breaking mess.
You can not bake on wax paper. It will melt
Will 11×15 pan work?
Yes, an 11×15 pan will work! It’s just slightly larger than the 10×15 jelly roll pan, so your cake will be a tiny bit thinner and may bake a minute or two faster. Just keep an eye on it and start checking around the 11-minute mark.
I plan on making this for Thanksgiving dinner on Monday. . However I do not like cream cheese. Will whipping cream work instead, or do you have a different suggestion fro use?
I usually make strawberry shortcake roulade for birthday cakes and the kids love it. My first try for the pumpkin.
Thanks for your note! You’ve probably already made it by now (hope it went great!), but for next time, yes, you can skip the cream cheese. A stabilized whipped cream works well as a sub: just whip heavy cream with a bit of powdered sugar and vanilla until stiff peaks form, then spread it in the roll. For a more birthday cake-style vibe (like your strawberry shortcake roulade), you could even add a little mascarpone or pudding mix to help it hold its shape. Hope your pumpkin roll was a hit! Let us know how it turned out 🎃
Thank you for the feedback. Ended up having pumpkin pie from Costco. I’m recovering from knee surgery and just didn’t have the stamina to do the roll. Have 3 grandchildren’s birthdays coming up in the next 2 months (as well as mine & a couple of others). Will definitely make it before Xmas. Maybe I’ll combine it with the strawberry roulade for extra desserts.
I don’t know what went wrong. The cake itself was perfect. But the frosting – I had to add 3 times the amount of powdered sugar, and it still wasn’t stiff enough! What the heck? I didn’t use the usual Philiadelphia cream cheese – I used Nancy’s, but the same amount, and I can’t imagine that making a difference. Any ideas?
So frustrating when the frosting doesn’t cooperate! My guess is it was the cream cheese—Nancy’s is a cultured cream cheese, and tends to be softer and tangier than block-style Philly, which is firmer and better for structure. That softer texture could totally explain why the frosting wouldn’t stiffen, no matter how much sugar you added. Next time, I’d go back to block-style cream cheese (not whipped or tub-style) and you should be golden!
Thanks Stacy – I’m trying again, because the cake itself was so easy and delicious. 🙂
If you over mix cream cheese it will break down. Trust me, I’ve done it. Start with room temp cheese, as well.
I have made this pumpkin roll recipe multiple times over the past few years for the holidays and sometimes throughout the year when I need a taste of fall. I have never had an issue with the cake ripping or cracking when following the recipe instructions. I get asked a lot to bring a pumpkin roll or two to holiday gatherings. I sometimes end up slicing it and wrapping the slices individually in parchment paper and freeze them, then put them in the fridge the night before to pack into my husband’s lunches. They thaw out wonderfully.
Tip: If you like to experiment with flavor concentrates, a few drops of Capella Vanilla Custard V2 tastes great in the cream cheese filling.
I made this using the parchment paper to roll it up and it didn’t turn out too pretty. I think it sweats in the paper as it cools and makes it sticky causing it to stick to the parchment and tear as its enrolled. It tastes wonderful though. I made it again and used a towel to roll it up in. I think a towel allows the moisture to escape better. It turned out much prettier. This is the absolute best pumpkin roll recipe I’ve ever made! My family loved it!
I had the same problem with the parchment paper. I cooked mine for 14 minutes in total. Next time I will add a little more time and use a tea towel to roll it. It smells delicious though.
Could I puree frozen strawberries and use instead of the pumpkin?
That sounds delicious—but I wouldn’t recommend swapping the pumpkin for pureed strawberries in this recipe. Pumpkin is thick and dense, which helps give the cake structure. Pureed strawberries are much thinner and wetter, so the texture could turn out too soft or gummy.
This may actually work if you get it pureed well and run it through a food mill, then boil the strawberry puree down to a thicker consistency.