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This is the World’s Best Pumpkin Roll! It is a perfectly moist and tender thin pumpkin cake that gets rolled up with a sweet cream cheese filling and dusted with powdered sugar. This is the easiest recipe you will ever make!
If you love pumpkin rolls just as much as we do, you should also try these Pumpkin Roll Bars.
Pumpkin Roll Recipe
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. Be sure to brace yourselves for some awesome pumpkin recipes that are coming right at ya. 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 the awesome recipe as well.
But FIRST. Let’s kick off pumpkin season with my all time fave…. this pumpkin roll recipe.
Don’t Be Scared! Pumpkin Rolls are Easy!
I know a pumpkin roll can seem kind of intimating but they aren’t at all. If I can make a pumpkin roll, anyone can! I know that some methods of making a pumpkin roll include flipping it over on a dish towel with powdered sugar. But remember, we like EASY. So just keep the pumpkin roll 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!
How do you make a pumpkin roll?
- Start by preheating 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 to cool 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 making the cuts cleaner.)
- Dust with powdered sugar and serve. Can store in the fridge up to three days.
Tips and tricks for getting the perfect pumpkin roll
- 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.
- Use the parchment paper for rolling your pumpkin roll. Let it cool completely on a wire rack.
- When putting on the filling, leave an edge around the pumpkin cake so it doesn’t spill over when rolling it up.
- 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.
- Dust your pumpkin roll with powdered sugar for the perfect finishing touch!
How long will a pumpkin roll last in the fridge?
A pumpkin roll will last up to three days in the refrigerator. Wrap the pumpkin roll tightly in plastic when storing.
Can I freeze a pumpkin roll?
Yes! A pumpkin roll can be frozen for at least a month. When ready to use, thaw for about an hour before cutting.
Looking for more pumpkin recipes? Be sure to try:
- Pumpkin Cake with Cream Cheese Frosting
- Chocolate Chip Pumpkin Muffins
- Melt in your mouth Pumpkin Cookies
- Pumpkin Cheesecake Brownies
- Chocolate Pumpkin Cupcakes
- Pumpkin Cinnamon Roll Cake
See a video on how a pumpkin roll is made here:
The World's Best Pumpkin Roll
Ingredients
- 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
Instructions
- 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 10x15 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 to cool 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 making the cuts cleaner.)
- Dust with powdered sugar before serving.
Notes
Nutrition
Serves: 10
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.
I’m actually looking for a snack idea and good thing I came across your blog. My niece will surely love this. Thank you for sharing your Pumpkin roll, I’ll definitely try it out. I hope I could achieve the recipe.
That is awesome to hear! Thank you so much for sharing! XOXO
I would like to make this for my triplet grand children for Thanksgiving. They would be delighted by the novelty of the roll and they would enjoy it.
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!
I think i’m in love! It looks amazing, I’m so going to make it! Thanks for the recipe!
Is canned pumpkin the same as pumpkin puree? I can’t find pumpkin puree at my grocery store.
Yes, they are the same thing.
I’ve been intimidated in making a roll cake. I just made this and I am ecstatic that it was so easy! And no cracks! Thank you for the recipe!
Please could you tell how the pumpkin puree was made
The pumpkin puree is a can that you can purchase at your local grocery store. Hope that helps! XOXO
Can you freeze the baked rolls without the cream in the middle? Fantastic recipe … thank you! Have six rolls sitting in front of me and wondered if Ii have to fill before freezing? Thanks much!!
Yes, that would work. Enjoy them twice;)!! XOXO
Thank you so much !!!!!!!!!! i love how you word things / i made my first pumpkin roll!!! and it turned out awesome 🙂
YAY! That is perfect! I am so glad that it turned out so well for you! Thank you so much for following along with me! XOXO
Can the entire pumpkin roll with filling be frozen or just without filling? I am excited to try this recipe!!
Yes, it can with the filling! Enjoy! XOXO
Can it be made in a regular cookie sheet pan?
Yes, that should work too.
Does this make one roll or can I use the the whole can of pumpkin and double everything to make 3
Yes, you can double the can to make two rolls. Let me know how you like it! Enjoy! XOXO
I have been waiting on this recipe forever, thank you so much, I can’t wait to see if I can make one myself. I am so excited yeah!!!!
I feel that the filling should be doubled. It is not nearly as thick as I would think it should be. Other than that I think it is a good recipe.
First time to making a pumpkin roll. My son said it was pretty good, but cake part was a little chewy.. Not sure why. I am a seasoned baker. I have a brand new stove I am still getting use too, I may have to adjust baking time. I thought it was either temp or mixed too long……..not sure.
Thank you for a very easy recipe to follow. Christine
So Excited about this!! I love Pumpkin Spice and I love Cake Rolls!!
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. 😉
Is it correct there is no salt in this recipe?
Totally correct!
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 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?
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.