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This really is the world’s best pumpkin roll! Soft, moist pumpkin cake wrapped around a sweet cream cheese filling and finished with a dusting of powdered sugar, it’s pure fall magic. The best part? It’s surprisingly easy to make.
A Reader’s Review
I made this Pumpkin Roll yesterday and it was an absolute hit!
Excellent taste and texture and the best part was that it is so easy to make!!
LOVE, LOVE, LOVE IT!
-Pamela
Pumpkin Roll Secrets I Swear By
- No-Crack Confidence: Say goodbye to the messy towel method. With parchment, this roll lifts, rolls, and slices beautifully every time.
- Perfect Texture: Rolling the cake while warm sets the curve, chilling locks it in, and my timing tricks keep it fluffy, not dry.
- Pro Secrets Built In: From pure pumpkin purée (not pie filling!) to the right pan size, I’ve tested it all so you don’t have to.
Ingredients Needed
- Pumpkin Purée: Use pure pumpkin purée, not pie filling. If you use homemade, squeeze in cheesecloth to remove excess water.
- Spices: Substitute with 2 teaspoons of pumpkin pie spice if preferred.
How to Make the BEST Pumpkin Roll
Get ready to see how EASY it is to make this pumpkin roll! Seriously, you’ll want to make this all year long after trying it!
- Prep & Parchment: Preheat oven to 375°F. Line a 10×15-inch jelly roll pan with parchment, leaving a 1-inch overhang, and lightly spray with cooking spray. *Parchment prevents sticking, makes lifting easy, and helps roll the cake without cracks. In a large bowl, beat eggs, sugar, pumpkin, vanilla, cinnamon, nutmeg, and cloves until combined.
- Whisk & Mix: In a separate bowl, whisk together the flour, baking soda, and salt. Then, add the flour mixture to the egg mixture until just barely combined, and no streaks of flour remain.
- Bake: Pour and spread the batter evenly in the prepared pan. Bake for 13-16 minutes, until the center of the cake springs back when gently pressed. *Start checking at 11 minutes.
- Cool Rolled Up: Remove and allow it to cool until it’s cool enough to touch. Use the parchment to lift the cake out of the pan before gently rolling it up from one short end, rolling the parchment up inside. Keeping the cake in a roll, let it cool completely on a wire rack. *This sets the curve so it rolls back easily with filling.
- Make Filling: While the cake cools, add the cream cheese, butter, powdered sugar, and vanilla to a large bowl and beat with a hand mixer until smooth.
- Fill & Roll: Once the cake has cooled completely, carefully unroll it. Spread the cream cheese filling over the cake, leaving a ¼-inch border around the edges. Tightly roll the cake back up from the short side, removing the parchment paper as you go. Chill the cake for at least an hour, then sprinkle with powdered sugar and serve.
Alyssa’s Pro Pumpkin Roll Tips
If this is your first time making a roll cake, don’t worry, I’ve got you covered. Pay attention to the details in the instructions and follow these helpful tips.
- Pan Size: A 10×15-inch jelly roll pan is ideal, but a 12×17-inch works, just reduce baking time by 2–3 minutes.
- Filling: Don’t overfill. Leave a ¼–½ inch border to keep it from oozing.
- Rolling: Roll snugly using the parchment, but not so tight that it cracks. Peel parchment slowly for a clean roll.
- Chill Before Cutting: Refrigerate for at least 1 hour (or overnight) for clean, even slices. Use a sharp knife or unflavored dental floss.
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Pumpkin Roll Cake
Moist pumpkin cake rolled with sweet cream cheese filling and dusted in powdered sugar. Easy to make and tastes amazing!
Equipment
- 1 10 x 15 x 1-inch jelly roll pan
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Cream Cheese Filling
- 1 (8-ounce) package softened cream cheese
- 3 tablespoons softened salted butter
- 1 cup powdered sugar plus more for dusting
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray a 10 x 15 x 1-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on both sides. Lightly spray the parchment with nonstick cooking spray and set aside.
- Add 3 large eggs, 1 cup granulated sugar, ⅔ cup pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves to a large bowl and beat with a handmixer until fully combined.
- In a separate bowl, whisk together ¾ cup all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Add the flour mixture to the egg mixture until just barely combined, and no streaks of flour remain.
- Spread the batter evenly in the prepared jelly roll pan. Bake in the oven for 13-16 minutes, until the center of the cake springs back when very gently pressed on.
- Remove the pan from the oven and allow it to cool for just a couple of minutes, until it's cool enough to touch. Use the parchment to lift the cake out of the pan before gently rolling up the cake from a short end, allowing the parchment to roll up inside it. Keeping the cake in a roll, let it cool completely on a wire rack
Cream Cheese Filling
- While the cake cools, add 1 (8-ounce) package softened cream cheese, 3 tablespoons softened salted butter, 1 cup powdered sugar, and ½ teaspoon vanilla extract to a large bowl and beat with a hand mixer until smooth.
- Once the cake has cooled completely, carefully unroll it. Spread the cream cheese filling over the cake, leaving a ¼-inch border around the edges. Tightly roll the cake back up from the short side, removing the parchment paper as you go.
- Chill the cake for at least an hour before dusting with powdered sugar and serving.
Video
Notes
Make Ahead and Storage Instructions
- Make Ahead: Keep the rolled cake (unfilled) in the fridge for up to 2 days, then bring it to room temperature before filling. Or fully assemble with filling and refrigerate up to 4 days. Always wrap well in plastic.
- Storing: Wrap the cake in plastic wrap and refrigerate for up to 5 days.
- Freezing: Best frozen fully assembled. Wrap the chilled cake in several layers of plastic wrap plus foil, then place it in a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge before slicing. You can also slice, wrap, and freeze individual pieces for up to 3 months.
Nutrition
Serving: 1sliceCalories: 297kcalCarbohydrates: 42gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 88mgSodium: 347mgPotassium: 98mgFiber: 1gSugar: 33gVitamin A: 3033IUVitamin C: 1mgCalcium: 40mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
More Pumpkin Favorites
If you love pumpkin rolls just as much as I do, then you should also try these Pumpkin Roll Bars, Pumpkin Cinnamon Roll Cake, and these amazing Pumpkin Cinnamon Rolls! Here are some more pumpkin favorites!
A tip for slicing – use unflavored dental floss – slide it under the cake then cross across the top and pull tight. My grandma did this when slicing all types of delicate and rolled cakes! Because it gently presses in from all sides every slice is always perfect 🙂
Made the pumpkin roll and it was so easy and delicious! Will definitely make it again!
mine came out delicious, and just an fyi if you don’t have unsalted butter, and only salted then skip the salt. came out perfect!! thank you
It stuck to the parchment and looks terrible.
So easy and inexpensive to make! Looks amazing and tastes amazing. The only thing I tweaked was adding a teaspoon of
Vanilla bean paste into the filling. Thanks for the recipe!
Has anyone tried rolling the cake the long way, to get more(and smaller) rolls out of it?
I thought I was supposed to roll it long way but mine broke (I might have over cooked it a minute or two)
That’s what I did and it looked exactly like the pictures
Yes, I have and it’s good if you need more slices. Especially if you have other desserts to enjoy. It provides more servings and it gives the guest opportunities to try other desserts. Plus it’s cuter ?when you place it on a platter or place in cupcake liners.
I did it in accordance with the picture, which has 1.5 rolls shown when cut, which is rolling it along the long side, where there is a 15″ log, and not a 10″ log
Brought it to work the other day. All my coworkers raved about it!!
Can you use pumpkin spice to replace the cinnamon and nutmeg?
Yes, that will taste delicious!
Would this be okay sitting overnight? Plan to make tonight for thanksgiving tomorrow!
Yes, this will stay in the refrigerator overnight!
Made this for a friend and gave it to her for her birthday today. She said that it’s the best one she’s ever tasted.
Looking at other recipes I noted they used 1 teaspoon of baking powder instead of baking soda. Is this what you attribute your recipe remaining moist to? Thank-you for including freezing information; with holiday frenzy, it is great to have “make ahead” recipes!
Yes, it is a great additive for baking.
Sounds wonderful, but I think I would have a mess all over the counter.
I am a novice baker and was very pleased with how this came out! I cut in with dental floss, the way my mom always did with cinnamon rolls, and it cuts very nicely. I made a double batch of the icing: it’s very rich but it’s nice to have extra on hand for other recipes as well because it is delicious! Mine was very moist. Next time I might add a bit more cinnamon and nutmeg or a little less icing to really bring out the flavor of the roll.
I have never used almond flour….Can I use it for a pumpkin roll? This looks wonderful
Yes, that will work well. Just make sure not to over mix it.
Great recipe. Easy to follow. I recommend pulling it out when it’s *just* cooked so it doesn’t crack while rolling. I use a bit less sugar in the icing and add a tiny bit of vanilla also. I also add a bit of cloves to batter. Have made this several times and it’s always a hit. Perfect for fall/Thanksgiving.
How long is *just* cooked? I cook it about 17 minutes and some of them still crack a little. It is sticky coming off the paper. Any suggestions?
Almost the best. These recipes are almost all the same, with little variation. However, the recipe with a teaspoon of vanilla in both the cake and the filling just took it over the top. Also, that dash of cloves. Yum
I found this recipe and am going to try it. Wonderful instructions. A pumpkin roll has always seemed intimidating, but I am going to see how it comes out, and will let you know. Never made one before, but LOVE eating them. 😉