Pumpkin Roll

This classic pumpkin roll recipe is made with a delicious pumpkin cake and heavenly cream cheese filling, and it’s surprisingly easy to make!  Be sure to check out the step-by-step video tutorial below.  This post also contains affiliate links.

Learn how to make this classic pumpkin roll recipe with a step-by-step photo and video tutorial! It's easy to make ahead of time, it's filled with a heavenly cream cheese filling, and it's always a crowd favorite!! | gimmesomeoven.com

Hey friends!  I’m popping back in to edit this post — three years after it originally aired here on zee blog — because I have two Very Important Pumpkin Roll updates to share with you.

First, we now have a fancy new video tutorial to go along with this recipe now, which I’m very excited about.  Because, of all the recipes on this blog, I have received probably the most questions from you all about the “roll” part of this recipe.  It’s one of those that’s harder to explain with text and pictures, so I’m happy to say that you can now watch the whole process in about 1 minute in the video at the bottom of this post.  Yessss!

Second, I need to let you all know that I have actually completely changed my method for how to make a pumpkin roll since I originally posted this three years ago.  The recipe is still the same.  But the old use-a-powdered-sugar-covered-towel-to-roll-up-the-cake method always used to weird me out a bit.  (<– I mean, I always used clean towels, but still.  The potential for towel fuzzies or smell seeping into the take always used to weird me out, and trying to flip the cake was hard, and all of that sugar always made such a mess!)  So I did a little experimenting, and as it turns out, you can absolutely — and very easily — roll, unroll, and roll this cake up again using a single simple sheet of parchment paper.  Mind = blown.  It’s SO much easier and doesn’t make a mess, and the pumpkin roll is as delicious as always.

So if you love pumpkin rolls as much as I do, you’ve gotta try it!  ♥ 

 

Pumpkin Roll Recipe Video (1 Minute)

 

Alright, let’s do this!

Learn how to make this classic pumpkin roll recipe with a step-by-step photo and video tutorial! It's easy to make ahead of time, it's filled with a heavenly cream cheese filling, and it's always a crowd favorite!! | gimmesomeoven.com

To make your pumpkin roll, begin by mixing up a simple pumpkin cake batter.  You can either do this in a large mixing bowl by hand, or with a stand mixer.

Then lay a piece of parchment paper (<– I’m a big fan of these pre-cut sheets) in a 15 x 10-inch jelly roll pan, leaving some extra room on the long (15-inch) sides so that you can easily lift the cake out after baking.  I like to sprinkle a little bit of water on my baking sheet to help the parchment stick and stay in place while I pour on the batter.  Then spread the batter evenly on top of the parchment.

Learn how to make this classic pumpkin roll recipe with a step-by-step photo and video tutorial! It's easy to make ahead of time, it's filled with a heavenly cream cheese filling, and it's always a crowd favorite!! | gimmesomeoven.com

Then get ready.  Because as soon as the cake comes out of the oven, run a knife around the short (10-inch) sides of the pan to loosen the cake.  Then grab the sides of the parchment to lift the cake out of the pan (careful not to burn yourself), and place it on a flat heat-proof surface.  (You may need to use oven mitts since the cake will still be very hot!)

Learn how to make this classic pumpkin roll recipe with a step-by-step photo and video tutorial! It's easy to make ahead of time, it's filled with a heavenly cream cheese filling, and it's always a crowd favorite!! | gimmesomeoven.com

Then very carefully roll the cake — I prefer rolling short end to short end — until it forms a complete roll.  Transfer that to a wire cooling rack and let it cool completely to room temperature, seam-side-down so that they cake does not unroll.  Then while the cake is cooling, whip up your cream cheese filling.  You can either do this by hand or in a stand mixer.  Just be sure that your ingredients are room temp so that they’re easy to stir!

Learn how to make this classic pumpkin roll recipe with a step-by-step photo and video tutorial! It's easy to make ahead of time, it's filled with a heavenly cream cheese filling, and it's always a crowd favorite!! | gimmesomeoven.com

Once the cake has cooled, place it back on a flat surface and gently unroll it until the cake is mostly flat again.  Then spread the cream cheese filling out evenly on top of the cake, leaving a 3/4-inch border around all sides of the cake so that the filling doesn’t spill out while the cake is being re-rolled.

Then go ahead and roll the cake back up again, carefully peeling off the parchment paper as you roll until it until it is released.  Wrap the finished pumpkin roll tightly in plastic wrap, and refrigerate it for at least an hour.

Learn how to make this classic pumpkin roll recipe with a step-by-step photo and video tutorial! It's easy to make ahead of time, it's filled with a heavenly cream cheese filling, and it's always a crowd favorite!! | gimmesomeoven.com

Once the cake has chilled a bit (especially that filling), remove and unwrap it when you’re ready to serve.  Then lightly dust the entire roll with powdered sugar, and slice it up!  I like to take a small slice off of both ends before serving, just in case the cream cheese didn’t completely fill those edges, to make it extra pretty.

Learn how to make this classic pumpkin roll recipe with a step-by-step photo and video tutorial! It's easy to make ahead of time, it's filled with a heavenly cream cheese filling, and it's always a crowd favorite!! | gimmesomeoven.com

Then voila — your beautiful pumpkin roll will be ready to enjoy!

Learn how to make this classic pumpkin roll recipe with a step-by-step photo and video tutorial! It's easy to make ahead of time, it's filled with a heavenly cream cheese filling, and it's always a crowd favorite!! | gimmesomeoven.com

Alright, time to roll!  Enjoy, everyone!  :)

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Pumpkin Roll

This classic Pumpkin Roll recipe is always a crowd favorite!

Ingredients:

Pumpkin Cake Ingredients:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • optional: powdered sugar (to sprinkle on at the end!)

Cream Cheese Filling Ingredients:

  • 1 (8 ounce) brick cream cheese, room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract

Directions:

To Make The Pumpkin Roll:

  1. Preheat oven to 375° F.
  2. Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl until combined.
  3. In a separate bowl, whisk eggs and granulated sugar for 1 minute until thick. Add in the vanilla and pumpkin, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.
  4. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking.  (If you’d like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit of water on the pan and then press the parchment paper on top of it.  You can also lightly mist the top of the parchment paper with cooking spray for easier cake release afterwards, although it’s not required.)
  5. Spread the batter evenly into prepared pan.  Bake for 13 to 15 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface.  Then slowly, use your hands to roll the cake — rolling from the short end to the short end — until it is completely rolled up.  Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
  6. While the cake is cooling, make the cream cheese filling (see below).
  7. Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit). Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides.  Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour.
  8. Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar, if you would like.  Then slice* and serve.
  9. If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 3 days.

To Make The Cream Cheese Filling:

  1. Whisk together cream cheese, powdered sugar, butter and vanilla extract in a mixing bowl until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water.  (You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you’re rolling it up.)

*If you want the cake to be pretty on the very ends, I recommend slicing off about 1/2-inch of the cake on both ends before serving.  Then you’ll definitely see those pretty cream cheese swirls!

Recipe slighty adapted from Libby’s.  Edited September 2016.

All images and text ©

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Learn how to make this classic pumpkin roll recipe with a step-by-step photo and video tutorial! It's easy to make ahead of time, it's filled with a heavenly cream cheese filling, and it's always a crowd favorite!! | gimmesomeoven.com

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411 comments on “Pumpkin Roll”

  1. Followed your recipe to the letter and it came out SUPER delish. 

  2. Pingback: 31 Things You Should Eat In October

  3. This recipe keeps popping up all over my feeds and looks so yummy that it is now the winner for what we’re making for Thanksgiving dessert (I’m in Canada so it’s coming up this weekend). The video tutorial is great and makes it look so simple! 

    • Thank you, Sarah! We hope you can give this a try sometime soon, and that you enjoy it! :)

  4. Hello! Looks yummy! Has anyone tried Gluten free flour? Medical requirement for me……maybe add a bit a chia gel as a binder to GF flour?
    Thank you for the recipe!

  5. I just made 6 of these pumpkin rolls. I’m so glad I used your method of parchment paper instead of rolling it up in a powdered sugar kitchen towel. Wow! So much easier, a thousand percent less mess! Pumpkin Roll making just became a breeze from now on! Thank you! 

    • We’re so happy you enjoyed the recipe and this method, Elizabeth! And we’re very impressed that you made 6 of these — that’s an undertaking! :)

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  7. Pingback: 7 Perfect Pumpkin Desserts For Fall - Colorado Springs Over 50

  8. This is looks so delicious, I will be making for our thanksgiving dessert for my family! Thank you for posting. 

  9. Pingback: pumpkin roll | The BakeBook

  10. Hi Ali,

    Can I make this in advance?

  11. Thanks so much for the tip of using parchment instead of a towel to roll the pumpkin.  This was the first time I made pumpkin roll and I wasn’t sure how this was going to turn out.  It worked perfectly and so much easier than using a towel!  

  12. I just made this and it was a disaster! The filling is way off. Even after adding an additional cup of icing sugar it was still too runny but I gave it a go and icing oozed everywhere. Such a mess.

  13. This will only work if you do not put nuts on! You can cook it on parchment, but the roll will still need to be “dumped” onto cloth OR another piece of parchment. I remove the original parchment that it was baked on, after I dump it onto the new one and roll it with the NEW one I dump it onto.

  14. Am making 24 of these beauties to sell. What do you recommend to wrap them in to freeze for 3 weeks?

  15. Made it today, my family liked it so much! Thanks for your recipe!

  16. Wondering if I should use unsalted butter or salted butter for this recipe….. Looks delicious – cannot wait to make this tomorrow! 

  17. In another comment you said it freezes very well, do you mean the final product?? That Would be great because then I don’t have to wolf down the whole roll in one sitting. which I would of course if I had to.. ;) 

    It sounds so delicious and I can’t wait to try it!

  18. Can I use pumpkin pie spice instead of the clove, ginger, and nutmeg? If so, how much do I use?

    • Yes, definitely! We would suggest using 1/2 tsp – 1 full teaspoon (depending on the amount of spices you want). We hope this helps!

  19. I made this pumpkin roll for thanksgiving.  Itwas easy to make and it was so delicious my husband and company loved it. I would definitely recommend making this.  

  20. Made it today, my batter turned out way to soft, probably because my cup-to-gram-conversion-skills are non existent. It looks a mess but tastes divine, lucky for me because now I couldn’t possibly share ;) 

    I will definitely be making it again, I’m sure I’ll get the hang of it eventually. Thank you so much for sharing the recipe! 

    • We’re sorry you had some difficulty with this, Rike, but we’re happy you still enjoyed it!

  21. I made 2 using same recipe They look great but one turned much darker then other, any idea why?

    • We’re not sure, Maelene — maybe the batter in one batch got incorporated a little more than the other, or baked a little longer? We hope you still enjoyed them!

  22. made this for thanksgiving it was a big hit, thanks for the recipie.

  23. I took a short cut and used pumpkin pie spice instead of all the individual spices – worked great!  Such an easy cake with great presentation; I added some raspberrys in the side?

  24. Pingback: FALL PUMPKIN RECIPES - GOLD COAST GIRL

  25. Made this roll last evening, 10/18/16, without any changes to the recipe and it turned out DELISH! The parchment paper made it super easy for me to roll the cake, unroll the cake to apply frosting, then roll again. Excellent tip for making a flawless roll.

    • Thanks for sharing, Sharyn — we’re so glad you enjoyed the parchment paper method and the recipe! :)

  26. Pingback: PUMPKIN ROLL

  27. I prefer to transfer my pumpkin roll onto a towel covered in sifted confectionary sugar and let it cool. ?

  28. Glad you came over to the parchment side!! I’ve been making pumpkin rolls for about 25 years now, and I originally followed the tea towel rolling method like the gospel. After about 5 years of that, I tried parchment paper one Thanksgiving week and I’ve never looked back! Beats a tea towel hands down. I’ve spread this tip to many friends and family over the years, hope more will read your tip here and try this long-time favorite tradition for the holidays. Pumpkin rolls are my most requested recipe for get togethers and family holidays, ever!!

  29. Pingback: Everything Pumpkin – The Invisible Insomniac

  30. Just made this and it’s currently in the fridge.  Smells delicious and the filling that I taste tested was wonderful!  When I was unrolling the cake from the parchment it felt extremely sticky.  I was still able to get the filling all rolled up inside without trouble and have no doubt that it’ll taste fantastic, but wondered if it was normal to be so sticky?  

    • Hi Christian! Yes, the fact that it was sticky is just due to it being a moist cake. We hope you enjoyed it! :)

  31. I have made this roll 10 times. 8/10 it has cracked. It tastes delicious every time but any reason why it would crack? I’m rolling within 30 seconds of taking out the oven and going slowly.

    Any help would be appreciated. Delicious none the less though!

    • Hi Shelby! We’re so sorry about the cracking. Sometimes these boogers just crack. :( But we have found that rolling them very slowly RIGHT after they comes out of the oven helps. Also just unrolling and re-rolling it nice and slowly. We hope this helps!

  32. I made this and the cake was great but I had a hard time with the icing. There were chunks in it…….do you think things weren’t room temperature enough or because I didn’t sift the sugar? I’ll brake down and get a sifter someday ;)

    • Hi Amber! Could you tell if the lumps were butter or cream cheese? If so, it sounds like the butter and/or cream cheese were probably too cold, or that they needed to blend longer. Sifting the powdered sugar definitely helps prevent lumps as well!

  33. I made this cake a couple years ago when I first found it and we loved it!! My husband, however, was very weirded out(as you say) by the towel roll method.  Yesterday, I roasted some pumpkin and looked up this recipe to make today and am so excited to try the parchment version!  Also, I made it gluten free and it was moist and ridiculously delicious.  In sweet baking, I usually use equal parts rice flour, sweet rice flour and tapioca starch for the flour plus a teaspoon of xanthan or guar gum to make it spongy.  Worked very well.  Can’t wait for dessert tonight! 

    • Thanks for sharing with us, Jayelle — we’re so glad you enjoyed the recipe and that’s so cool that you were able to make it gluten-free!

  34. Baking the roll right now…smells heavenly. Hope it turns out good! Goint to make a mascarpone filling instead though because I don’t have cream cheese.

  35. Coming back for the recipe again because, this turned out wonderful!  So quick and easy too, thank you very much! Definitely making this again!

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  37. Pingback: Pumpkin Roll – DelicacyToday

  38. First time making any roll cake and it came out excellent! Only negative was I put to much filling but it still was able to roll. Do you have a carrot roll recipe??

    • We’re glad to hear that, Emma! We don’t currently have a carrot roll recipe, but that sounds amazing so we might have to come up with one! :)

  39. Has anyone made this Gluten Free yet? I was thinking of using the Bob’s RedMill 1 to 1 GF flour mix. Any suggestions on other tweaks or experience attempting this GF?
    Thanks!

  40. Pingback: Vegan Gluten Free Pumpkin Roll | Minimalist Baker Recipes

  41. Love this recipe made three, two for the church and one for us…yummy

  42. Pingback: 1-Bowl Vegan Pumpkin Roll (GF) - Health & Life Buzz

  43. Pingback: 1-Bowl Vegan Pumpkin Roll (GF) – Sozdaj Blog

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  46. Decided to make this for Thanksgiving dessert! Looks easy and delicious! 

  47. So the recipe looks very simple, even for someone that never ever bakes! I was trucking along, my pumpkin roll turned out beautifully and then came the filling. I had everything at room temperature, had all the right ingredients,used both a whisk and a mixer and the filling was a flop!! I added all but an entire package of powdered sugar and still couldn’t get the right consistency for the filling!! I attempted to use the filling anyway, and needless to say I had to mop my floors alllll over again!! What did I do wrong!?

    • Oh no, we’re so sorry you had issues with the frosting, Amanda! :( Were your butter and cream cheese at room temp? It sounds like maybe they weren’t warm enough.

  48. Can I substitute cup 4 cup gluten free flour?

    • Hi Joan! Unfortunately we haven’t experimented with making this particular recipe gluten-free, but you’re welcome to give it a try! We think a blend like Cup 4 Cup would probably be your best bet. If you try it, definitely let us know how it works out for you!

  49. Pingback: 23 Thanksgiving Dessert Recipes – Diply DIY

  50. I would love to make this for thanksgiving, but I have to use gluten free flour.  Do you have any advice for me regarding the flour?  My go to flour is Cup 4Cup.  Thank you.

    • Hi Joan! Unfortunately we haven’t experimented with making this particular recipe gluten-free, but you’re welcome to give it a try! We think a blend (like what you normally use) would probably be your best bet. If you try it, definitely let us know how it works out for you!