Pumpkin Roll

A classic Fall dessert favorite that’s easy to make ahead, this impressive Pumpkin Roll has a tangy and sweet cream cheese filling. The beautiful swirls make for a show-stopping presentation that rivals any bakery, but is surprising simple to mix together right at home.

Fall is one of my favorite times of the year for many reasons, including the bounty of sweets and treats it offers. I think this simple Pumpkin Roll recipe was originally shared on the back of a can of Libby’s pumpkin puree and it has been a favorite in many households (including mine) ever since.

Ideal to make in advance, my version sticks pretty close to the original for the classic combination of warm spices, rich cream cheese filling, and wonderful pumpkin flavor that everybody loves! My girls are big fans of this pumpkin roll – they love to help me roll up the cake and they can’t wait to enjoy a slice after school on a fall afternoon.

If you love to bake in the fall, be sure to check out other reader favorite recipes like German Apple Cake, Fresh Cranberry Shortbread Bars, and the popular Pumpkin Chiffon Pie!

Reader Review: “This is by far my favorite fall dessert! And this recipe made it so simple to make! I loved all the fall spices in it to make it feel like fall in my mouth!” – Rebecca

Why this recipe works

• Uses homemade pumpkin spice. Instead of using a store-bought pumpkin pie spice blend, I use pantry staple spices on hand for the perfect balance of cinnamon, nutmeg, ginger, allspice, and cloves. Adjust the amounts based on your taste preference, you really can’t go wrong.
• Mix the cake batter in 5 minutes. It’s that simple and better yet, cleanup is quick too. Less is more sometimes.
• Easy, no-fuss method. This recipe calls for simply rolling the cake up in the parchment paper it was baked on. No need to transfer to a dish towel or risk the cake cracking, as often happens with traditional swiss cake rolls.

Ingredients

• Pumpkin puree: Be sure you are buying a can of pumpkin puree and not pumpkin pie filling, which comes pre-spiced. Or if you have sugar pumpkins growing in your garden, roast them to make your own pumpkin puree this year instead!
• Cream cheese: I recommend using full-fat cream cheese for the best results. It’s also important to pull the cream cheese out of the fridge and let it soften before mixing so you don’t end up with small clumps of cream cheese that don’t mix in to the filling properly.
• Flour: Regular all-purpose flour works in this recipe. In fact, a lighter flour like cake flour is riskier to use in a cake roll because the finished cake is more prone to cracking, in my experience.

How to Make a Pumpkin Roll

Don’t be intimidated or overwhelmed by the thought of making a rolled cake like this. It’s much easier than it seems. The trick is to roll the cake while it is still hot from the oven and let it cool in a rolled up shape. That way, once it is filled the cake rolls right back up and holds together!

1. Blend wet ingredients: Start by adding the eggs, granulated sugar, brown sugar, pumpkin puree, vanilla, and spices to a large bowl. Whisk or beat until smooth and combined.

2. Add dry ingredients: Mix in the flour, baking powder, baking soda, and salt until combined. This can be done either by hand with a whisk or using an electric mixer.

3. Bake: Transfer the batter to a 10×15-inch jelly roll pan lined with a piece of parchment paper overhanging the edges. Spread into an even layer and bake for 17-20 minutes until done.

4. Roll up: While the cake is still very warm but cool enough to touch, about 5-10 minutes after removing from the oven, roll it up into a tight log using the parchment paper. There is no need to peel the cake off the parchment paper before rolling it up. Cool completely, around 2 hours.

5. Fill: When the cake has cooled, beat the cream cheese, butter, powdered sugar, and vanilla in a bowl until smooth. Unroll the cake and spread the filling to within about 1/4-inch of the edges.
6. Roll & chill: Re-roll the cake into a tight log, peeling off the parchment paper as you go. Wrap in plastic wrap and place in the fridge to chill for 1 hour before dusting with powdered sugar and slicing to serve.

Expert Tips

• Roll up the cake when it’s warm — this will help you roll it up easily, with less cracking. When the cake is still warm fresh out of the oven (but doesn’t need to be hot), it’s more malleable and easier to work with.
• Line the pan well — so it pops out of the pan easily. Make sure the parchment paper reaches all edges of the pan, and actually overlaps slightly all around.
• Don’t over-bake — avoid cooking the cake for too long, so it stays moist, tender, and the crumb stays flexible enough to roll.
• Use softened cream cheese before using — allow it to come to room temperature so it’s easier to work with and blends smoothly and evenly.
• Chill the pumpkin roll before slicing — let the finished pumpkin roll cool for at least an hour before slicing, for clean slices and a better presentation every time.
• Add extra flavor and different mix-in’s — 1-2 teaspoons of freshly grated orange zest to the cream cheese filling, or using mascarpone cheese instead of the cream cheese are less traditional flavors but just as delicious. You could even add mini chocolate chips for a cross between a classic pumpkin roll and cannoli.

FAQ’s

Storage

Store leftover pumpkin roll wrapped tightly or in an airtight container in the fridge for up to 3 days.

This cake freezes beautifully for up to about 2 months. You can assemble and freeze the entire roll, or freeze individual slices in plastic wrap. Thaw overnight in the fridge or on the counter 1 hour before serving.

More Pumpkin Recipes

• Pumpkin Pull Apart Bread
• Pumpkin Ice Cream
• Pumpkin Cookies with Cream Cheese Frosting
• Pumpkin Chocolate Chip Bread