This is the world’s best pumpkin roll! It’s a perfectly moist and tender pumpkin cake that is rolled with a sweet cream cheese filling and dusted with powdered sugar. This is the easiest pumpkin roll recipe that you will ever make!
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!
You GUYS. I am obsessed. This is my absolute favorite time of the year. Bring on all of the pumpkin desserts. I love pumpkin but I have a serious obsession with pumpkin and cream cheese desserts. I made literally THEE best pumpkin cake with cream cheese frosting. And guess what? It was so good that the entire family ate it all before I could photograph it. So I am going to have to make it again just so you can have that awesome recipe as well. But FIRST. Let’s kick off pumpkin season with my all-time fave…. this pumpkin roll recipe.
I know a pumpkin roll can seem kind of intimating but they aren’t at all. If I can make a one then anyone can! I know that some methods of making a pumpkin roll include flipping it over on a dishtowel with powdered sugar. But remember, we like EASY. So just keep it on the parchment paper that it bakes on, and roll it up with that while it cools! Easy Peasy! Then when it is cool, simply unroll it, frost it, and roll it back up peeling the parchment paper off as you roll it. Here, let me show you how easy it is to make!
Ingredients in a Pumpkin Roll
You are going to be surprised at how few ingredients you will need to make this recipe! And if you have already begun cooking for the holidays then I’m sure that you will already have everything! See the recipe card below for a list of exact ingredient measurements.
- Eggs: I like to use large eggs that are at room temperature. They will mix better!
- White sugar: You definitely want to have suagr in this recipe, it make it so sweet and the perfect dessert!
- Cinnamon and nutmeg: Is it really even a pumpkin dessert without these two ingredients?
- Pumpkin puree: you can used store bought pumpkin puree or you can use homemade pumpkin puree!
- Flour: All purpose flour is what I used in this recipe and it worked great!
- Baking soda: This will help the bread to rise and make it fluffy!
Cream Cheese Filling
- Cream cheese: Make sure to soften your cream cheese to room temperature so that it mixes in smoothly.
- Butter: I used unsalted butter for this recipe!
- Powdered sugar: I use this instead of regular sugar because is dissolves easier and makes the filling nice and smooth.
Let’s Get Baking!
Get ready to see how EASY it is to make this pumpkin roll! Seriously, you are going to want to make this all year long after you try it!
- Preheat and mix ingredients: Preheat your oven to 375 Degrees. In a large mixing bowl beat your eggs, sugar, cinnamon, nutmeg, and pumpkin puree. In a separate mixing bowl, mix together flour and baking soda. Add slowly to the wet ingredients and combine until smooth.
- Bake mixture: Line a 10×15 inch jelly roll pan with a sheet of parchment paper coming about 1 inch over the sides. Spread the mixture evenly on top of the parchment paper. Bake in the oven for 15-20 minutes.
- Cool and roll: Remove from the oven and allow to cool just enough to touch. Lift the cake out of the pan. Starting from the short ends, gently roll up the pumpkin cake with the parchment paper inside. Allow to cool completely on a wire rack.
- Make cream cheese mixture, fill and roll again: Once it has cooled, prepare the cream cheese filling. Beat together the cream cheese, butter, and powdered sugar until smooth. Unroll the cake and spread on top leaving ¼ inch edge so that the filling won’t spill out as you roll it up. Roll the pumpkin cake back up without the parchment paper. Then, I like to cover it in plastic wrap and chill for at least an hour before I serve making the cuts cleaner.
- Dust: Dust with powdered sugar before serving.
Tips and tricks for getting the perfect pumpkin roll
If you are new to making a pumpkin roll then here are a few tips to help you make it turn out just right.
- Parchment paper is your friend! You will use parchment paper twice in this recipe and it will make your life SO much easier! First, you will line your jellyroll pan with parchment paper and leave a one inch overhang. This makes it easy for removal and rolling up your pumpkin roll. Then, you will use the parchment paper for rolling your pumpkin roll. This helps it not stick to itself.
- Filling: When putting on the filling, leave an edge around the pumpkin cake so it doesn’t spill over when rolling it up.
- Chill to get a clean cut: To get the perfect cut, I like to chill my pumpkin roll for at least an hour or over night. This lets the filling set and a clean cut every time.
How to Store Leftovers
If you have some leftover pumpkin roll then you should wrap the pumpkin roll tightly in plastic. Then, place it in your fridge and it will last for up to 3 days!
Can I freeze a pumpkin roll?
Yes! A pumpkin roll can be frozen for at least a month. Wrap it rightly with plastic wrap and then cover it with tinfoil. Write the date on it! When you are ready to eat it then take it out and thaw for about an hour before cutting.
A Reader’s Review
The World’s Best Pumpkin Roll
- 3 large eggs
- 1 cup white sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2/3 cup pumpkin puree
- 3/4 cup all purpose flour
- 1 teaspoon baking soda
Cream Cheese Filling
- 8 ounces cream cheese softened
- 3 Tablespoons butter softened
- 1 cup powdered sugar plus extra for dusting
- Preheat your oven to 375 Degrees. In a large mixing bowl beat your eggs, sugar, cinnamon, nutmeg, and pumpkin puree. In a separate mixing bowl, mix together flour and baking soda. Add slowly to the wet ingredients and combine until smooth.
- Line a 10×15 inch jelly roll pan with a sheet of parchment paper coming about 1 inch over the sides. Spread the mixture evenly on top of the parchment paper. Bake in the oven for 15-20 minutes.
- Remove from the oven and allow to cool just enough to touch. Lift the cake out of the pan. Starting from the short ends, gently roll up the pumpkin cake with the parchment paper inside. Allow cooling completely on a wire rack.
- Once it has cooled, prepare the cream cheese filling. Beat together the cream cheese, butter, and powdered sugar until smooth. Unroll the cake and spread on top leaving ¼ inch edge so that the filling won't spill out as you roll it up. Roll the pumpkin cake back up without the parchment paper. (I like to cover my pumpkin roll in plastic wrap and chill for at least an hour before I serve to help make the cuts cleaner.)
- Dust with powdered sugar before serving.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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
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.