pumpkin roll cake

Pumpkin Roll Cake

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This Easy Pumpkin Roll Recipe is a classic fall dessert. Spiced pumpkin cake is rolled up with the best cream cheese frosting inside. It’s beautiful, delicious, and easy to make. It will be the star of the show for Thanksgiving dessert!

pumpkin roll cake

Pumpkin Roll Recipe

Happy fall, everyone! In honor of officially starting a new season, I wanted to share my favorite fall dessert recipe! 

Yep, I’m talkin’ about this totally irresistible, pumpkin roll cake! It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering.

Scrumptious pumpkin cake rolled around a cream filling, then sprinkled with powdered sugar, this simple fall dessert is always a crowd pleaser.

Pumpkin Roll Ingredients:

(FULL RECIPE WITH EXACT MEASURMENTS ARE AT THE END OF THIS POST)

Dry ingredients: granulated sugar, salt, flour, baking powder, baking soda.

Pumpkin pie spice: I used ground cinnamon and ground nutmeg. 

Eggs: at room temperature.

Vanilla extract

Pumpkin puree: I used 100% pure pumpkin purée can, because it saves so much time and tastes great. If canned pumpkin isn’t available where you live, or you’d just prefer to use fresh, that’s not a problem.  For baking, the most flavorful pumpkins are smaller than those typically associated with Jack-O-Lanterns.  They’re usually in the 4 to 8-pound range and are referred to as sugar, cooking, or pie pumpkins. You will need 2/3 of a cup of pumpkin puree, use a 1/3 of a cup and fill it twice if you don’t own a 2/3 of measuring cup.

Cream cheese frosting ingredients: powdered sugar, butter and vanilla. Pure indulgence! 😉 I used the same cream cheese frosting recipe, I used in my carrot cake

You will also need:

The final result, a perfect pumpkin log!

pumpkin cake with cream cheese frosting

How to Make Pumpkin Roll: 

Making a pumpkin roll cake is not difficult at all, there are just a few critical steps that cannot be tampered with to ensure optimal results. (You can bypass all the photos and instruction by scrolling to the end for a printable written instructions and exact measurements, if you prefer!)

  • Whisk dry ingredients: one of the most important steps in this recipe is to whisk the dry ingredients together (except the sugar) . 
  • Beat eggs, sugar, & vanilla together: beat these wet ingredients together until fluffy, about 2 minutes.
  • Beat in pumpkin puree: until incorporated. 
  • Add wet ingredients: pour the dry ingredients over the wet ingredients. Fold using a rubber spatula. 
  • Bake: spread the batter evenly into the prepared baking pan lined with parchment paper, give it a quick shake to make sure the batter is leveled and smooth in the pan. Bake for only around 10-12 minutes only.
pumpkin cake in a baking sheet
  • Invert the warm cake: This part needs to move quickly, so be ready. As soon as the cake comes out of the oven, run a knife around the edges of the pan (if needed) to loosen the cake. Then carefully invert the warm cake onto parchment paper or a clean thin kitchen towel dusted with powdered sugar.
cake
  • Roll and cool: gently start the rolling process with the powdered parchment/towel, from the narrow end to the narrow end and let cool completely in the rolled up shape on a wire wrack. This step will help the roll hold a shape before assembling with cream cheese frosting. 
rolling process
  • Meanwhile, prepare the pumpkin roll filling.
  • Carefully unroll the cake: it might crack a little, that’s ok, you can always hide the cracks with extra sprinkles of powdered sugar on top later.
  • Assemble: spread cream cheese frosting then roll back up.
cream cheese frosting
  • Refrigerate: for about an hour.
  • Sprinkle with powdered sugar: before serving, if you like. 
pumpkin roll

Tips for Making the Best Pumpkin Roll Recipe:

  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake that will yield a dry and dense cake. 
  • The eggs should be at room temperature to ensure they incorporate into your batter evenly. If you forgot to take your egg out of the fridge ahead of time, you could quickly bring it to room temperature by placing it in a large bowl and covering it with warm tap water for 5 minutes.
  • For optimal results, use a 15×10-inch Jelly Roll pan. Jelly Roll pans look similar to baking sheets, but have unique dimensions specific to making sponge and sheet cakes in order to stay together after filling and rolling. If you don’t have one and don’t want to buy one, you might be able to get away with using a baking sheet, but don’t go bigger than a 15×12 or the batter will spread too thin.
  • Line your jelly roll pan with parchment paper and leave an extra inch sticking up on all sides. This will allow you to grab the parchment and not the hot baked cake, making it easier to roll.
  • Don’t over bake it, mine was done at 10 minutes. It’s important to work quickly once the cake comes out of the oven. You want to get it rolled while it’s still hot to prevent any cracking. 
  • Roll the cake immediately after it’s done baking (be careful, it’ll be hot!) The cake will be more pliable when it’s warm, and will lead to a crack-free cake.
  • Let the rolled cake cool until it is completely room temperature (usually a few hours.) As it cools, it will be “trained” to hold its shape when you fill it and re-roll, and also ensures that your filling won’t melt and ooze out the sides.
  • Wrap it and refrigerate. After you’ve filled it and re-rolled it, you can serve right away, but I recommend wrapping it tightly in plastic wrap and refrigerating for at least an hour to allow the filling to firm up a bit so you get solid slices.

Pumpkin Roll Variations:

You can use crushed walnuts or pecans for a topping to decorate and add an extra crunch. Or, you can keep it simple with a light dusting of powdered sugar. 

How to Store Pumpkin Roll Cake?

Store this pumpkin roll in an airtight container in the fridge for up to 3 days. You can also freeze it by wrapping it tightly, it will keep well for up to 3 months. Let it thaw completely before slicing and serving. 

Other Classic Fall Recipes You’ll love:

Apple Caramel Cake

Carrot Cake

Pumpkin Pancakes

Pumpkin Kibbeh Balls

I hope you love this delicious and simple pumpkin spice roll recipe – be sure to give it a review below! Also don’t forget to follow The Salt and Sweet Kitchen on Instagram, Facebook and Pinterest.

fall dessert cake

Enjoy, everyone! 🙂

pumpkin roll cake

Pumpkin Cake Roll

Yield: 8-10 servings
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
This Pumpkin Roll Cake is a classic fall dessert. Spiced pumpkin cake is rolled up with the best cream cheese frosting inside. It’s beautiful, delicious, and surprisingly easy to make!

Ingredients

For pumpkin roll

  • 3/4 cup all-purpose flour
  • 3 eggs
  • 1/2 tspbaking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nut meg
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 tsp vanilla extract

For cream cheese frosting

  • 1 cup powdered sugar 
  • 4 tbsp unsalted butter- at room temperature
  • 8 oz cream cheese package- at room temperature
  • 1 tsp vanilla extract

Instructions

  1. Pre heat oven to 375 F° (190 °C).
  2. Spray a 10 x 15 baking pan with nonstick spray so the parchment paper sticks. Then line it with parchment paper, generously grease the parchment paper too.
  3. Sprinkle a thin cotton kitchen towel or another parchment paper (cut into a 10 x 15 in or larger in size) with powdered sugar.
  4. In a medium sized bowl, whisk the dry ingredients: the flour, baking powder, baking soda, spices and salt together.
  5. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg and vanilla extract very well until bubbly, about 2 minutes.
  6. Add sugar and continue beating until fluffy and creamy, about 2 minutes.
  7. Add pumpkin puree and beat some more until incorporated.
  8. Pour the dry ingredients over the wet ingredients and fold using a rubber spatula to incorporate.
  9. Spread the batter evenly into the prepared baking pan lined with parchment paper, give it a quick shake to make sure the batter is leveled and smooth in the pan. Bake for around 10-12 minutes only.
  10. Immediately invert the warm cake onto parchment paper or a clean thin kitchen towel dusted with powdered sugar. Use around 1/4 cup of powder sugar for dusting.
  11. Gently start the rolling process with the parchment/towel, from the short end to the short end and let cool completely in the rolled up shape on a wire wrack. This step will help the roll hold a shape before assembling with cream cheese frosting. 
  12. Meanwhile, make the cream cheese frosting: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth and fluffy.
  13. Carefully unroll the cake.
  14. Spread cream cheese frosting evenly and then roll back up.
  15. Refrigerate for about an hour.
  16. Sprinkle with powdered sugar before serving, if you like and ENJOY!
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 391Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 114mgSodium: 150mgCarbohydrates: 54gFiber: 1gSugar: 43gProtein: 6g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

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