Pumpkin Roll

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This classic pumpkin roll recipe is made with a delicious pumpkin cake and heavenly cream cheese filling…and it’s surprisingly easy to make.  See the video below for a visual on how to assemble your pumpkin roll!

Classic Pumpkin Roll Recipe

Happy fall, everyone!  In honor of the calendar officially flipping over to the new season this week, I thought I would bump my favorite fall dessert recipe to the top of the blog again.

Yep, I’m talkin’ about a good, old-fashioned, deliciously-indulgent, classic pumpkin roll. ♡

I have had a tradition of making pumpkin rolls every fall for at least a decade now, and always look forward to the cozy, comforting, delicious fall vibes that they bring.  But I have to say that this year, during our first September living abroad, this small tradition has been especially nostalgic and comforting.

Even though it now requires making a special trek across town to the one store in Barcelona that sells canned pumpkin puree, plus an extra trip to a different store to purchase a brick of “Philadelphia” (the name for cream cheese here in Spain, so cute), and some major tinkering with my tiny Spanish oven — the rhythms and feels and smells and flavors of this ritual feel just as familiar as ever.  And the second I slice off a beautiful round of that perfectly-paired pumpkin cake swirled with cream cheese filling, it tastes just delicious as ever.  And the world feels wonderfully, magically, comfortingly small for a moment.  Feels like fall.

Anyway, if you also happen to have a nostalgic craving hit this season for a classic pumpkin roll, this recipe has been my go-to for years.  It calls for all of the classic ingredients (thanks, Libby’s!), but it’s updated with my method for rolling up the cake in parchment paper, which I have found to be simpler and more reliable than the classic towel method.  If this is your first time making a pumpkin roll, don’t fear — it’s much easier than it may seem.  Plus, I’ve included a handy step-by-step video below to take any of the guesswork out the equation.  And if your friends and family are anything like mine, they are going to love it.

Let’s make a pumpkin roll!

Classic Pumpkin Roll Recipe | 1-Minute Video

Pumpkin Roll Ingredients:

To make this classic pumpkin roll recipe, you will need the following ingredients:

  • Flour, baking powder, baking soda, salt, eggs, vanilla, granulated sugar: For the base of the pumpkin cake.
  • Pumpkin pie spiceFor seasoning the cake. (You can either use store-bought pumpkin pie spice, or I’ve included measurements for ingredient amounts for ground cinnamon, ginger, nutmeg and cloves.)
  • Pumpkin puree: I have always used store-bought canned pumpkin puree, which is super simple.  But you are welcome to make pumpkin puree from scratch, if you prefer.
  • Cream cheese, powdered sugar, butter and vanilla: For the cream cheese filling.  I told you it was indulgent. ;)

You will also need:

  • 10 x 15-inch jelly roll panThe specific size of the pan is important here, so that the cake can be nice and thin.
  • Parchment paper: I like to buy these pre-cut sheets, but you can also definitely cut your own.

Pumpkin Roll Ingredients

How To Roll A Pumpkin Roll

Cream Cheese Filling for a Pumpkin Roll

Sprinkling Powdered Sugar On A Pumpkin Roll

How To Make A Pumpkin Roll:

Alright, let’s begin with the pumpkin cake.  Simply:

  1. Make your pumpkin cake batter. You can either do this in a stand mixer, or by hand in a large mixing bowl.  Whisk together the dry ingredients until combined, and set aside.  Then in a separate bowl, whisk together the eggs and sugar until thick.  Stir in the vanilla and pumpkin puree until combined.  Then fold in the dry ingredients until they are just combined, being careful not to overmix the batter.
  2. Transfer batter to the baking sheet.  Cover your jelly roll pan completely with parchment paper, leaving some extra room on the long (15-inch) sides so that you can easily lift the cake out after baking.  (If the parchment paper is sliding around, just sprinkle a few drops of water underneath it, which will help it to stick to the pan.)  Then spread the batter evenly on top of the parchment.
  3. Bake. This part goes quickly since the cake is so thin.
  4. Remove cake from pan.  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 grab the edges of the parchment paper to lift the cake out of the pan and slide it over to a flat, heat-proof surface.  (I recommend using oven mitts since the cake will still be very hot.)
  5. Roll the cake.  Then holding onto the parchment, carefully roll up the cake — from short end to short end — until it forms a complete roll.  (See video above for an example.)  Transfer the rolled cake to a wire cooling rack and let it cool completely to room temperature, seam-side-down so that they cake does not unroll.

While the cake is cooling, make your cream cheese filling.  To do so, simply:

  1. Stir together your ingredients until smooth.  It’s ok if there are a few tiny lumps of cream cheese.  But in general, you want the filling to be pretty smooth.  Also, it’s crucial that your ingredients are all room temperature so that the cream cheese filling can be nice and sturdy.  Otherwise, the filling will be too thin and will ooze out of the pumpkin roll.  (If it seems too thin, just add more powdered sugar.)
  2. Refrigerate until ready to use.  To keep it nice and fresh.

Once the cake has cooled, it’s time for the fun part.  To assemble your pumpkin roll:

  1. Gently unroll the cake.  Place the cake back on a flat surface and gently unroll it until the cake is mostly flat again, going slowly so that the cake doesn’t break.  (If it does a bit, don’t worry, it will still taste delicious.)
  2. Spread on the cream cheese filling.  Using a spatula, 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.
  3. Re-roll the cake.  Then go ahead and roll the cake back up again, carefully peeling off the parchment paper as you roll until it until it is completely released.
  4. Wrap the cake.  Wrap the finished pumpkin roll tightly in plastic wrap, and refrigerate it for at least an hour until chilled.
  5. Dust with powdered sugar.  When you’re ready to serve the cake, remove and unwrap it.  Then lightly dust the entire roll with powdered sugar.  Then…
  6. Slice and serve!  I like to take a small slice off of the ends just before serving, to reveal those beautiful swirls and make it a bit prettier.  Then voila!  Your homemade pumpkin roll will be ready to enjoy!

Classic Pumpkin Roll Recipe

How To Store + Freeze A Pumpkin Roll:

Great news!  Pumpkin rolls keep well in the refrigerator and freezer, so they’re the perfect dessert to make ahead of time if you’d like.  To store your pumpkin roll, wrap it up tightly in plastic wrap.  Then you can either refrigerate it for up to 5 days, or freeze for up to 3 months.  If you choose to freeze the pumpkin roll, be sure to let it thaw in the refrigerator for 1 day before serving.  (If you try to warm it up in the microwave or oven, it can dry out.)

The Best Pumpkin Roll Recipe


Love this pumpkin roll recipe?  Be sure to try these other dessert rolls too:

How To Make A Pumpkin Roll Recipe

Enjoy, everyone!

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Classic Pumpkin Roll Recipe

Pumpkin Roll

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 0 About 8-10 servings 1x


This classic pumpkin roll recipe is made with a delicious pumpkin cake and heavenly cream cheese filling…and it’s surprisingly easy to make.  See the video above for a step-by-step visual tutorial for how to assemble your roll.



Pumpkin Cake Ingredients:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice (*or see below for substitution)
  • 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


To Make The Pumpkin Roll:

  1. Preheat oven to 375° F.  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.)
  2. Whisk together flour, baking powder, baking soda, pumpkin pie spice 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. 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.
  5. While the cake is cooling, make the cream cheese filling (see below).
  6. 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.
  7. 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.
  8. If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 5 days.  Or freeze for up to 3 months.

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 do not already have a jar of pumpkin pie spice, you can use the following:

  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

**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 is very slightly adapted from Libby’s.  Cooking time listed above does not account for cooling time.

Pumpkin Roll Recipe

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611 comments on “Pumpkin Roll”

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  4. I’ve made this twice now in the last week for two parties and everyone absolutely loved it! This recipe was so easy. I will be making it again.

  5. 5 stars
    Made this and it tastes great! Not hard to put together. Love it!

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  7. 5 stars
    I MADE THIS pumpkin spice roll for a weekend pot luck and it was a great choice.
    . I was lucky to get a slice myself. I plan on making another one on Wed. for my family.

  8. I use the same recipe but instead of rolling from the short side, I roll from the longer side, makes a longer roll and the pieces aren’t as big, just the right size for 1 serving. Also cut them in half for easier handling.

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  11. 5 stars
    Absolutely amazing. First time I made a pumpkin roll and it turned out just perfect! I actually took this exact recipe and made a banana roll as well! Oh my so yummy! Thank you for sharing this recipe! I did however, make a different spread for the center, the cream cheese is so heavy. But the roll is 100% this recipe and absolutely outstanding!

  12. I made this and once rolled up it stuck to the parchment paper. Is there any way to keep this from happening? It wasnt the bottom that stuck it was the top.

  13. 5 stars
    We love this recipe – so delicious and surprisingly easy to make. When it first appeared in the Boston Globe’s Confidential Chat ( 30+ years ago!), it was suggested to sprinkle the tea towel (or parchment paper – thank you!) with chopped walnuts or pecans before pouring in the cake batter. Both are tasty, and add a bit of additional flavor and crunch, but plain is equally delicious. Such a yummy alternative for those not enamored with traditional pumpkin pie, but still includes the traditional pumpkin at Thanksgiving!

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  17. 5 stars
    This is the best recipe for a flawless classic pumpkin roll! We love it so much and are indulging a little much in my home by making two rolls!

  18. Can I make the cake a few days ahead of time before filling it?

  19. Best pumpkin roll recipe I’ve tried. I even used your pie spice recipe and I am so pleased with the flavor I am making a second one right now.

  20. I’m soon to be making this but it doesn’t say how many rolls one batch makes.. Need ASAP…

  21. Pretty good but I would cut the butter in half if I make this again. Also would add more powdered sugar to the filling. I’ve eaten this my whole life but never made it before. It really is a simple recipe and besides those tweaks I would make again if someone wanted it.

  22. 5 stars
    I made this for Thanksgiving dessert and my family loved it! It was easier than I thought it would be and the filling was really good, not too sweet. I plan on making it again soon.

  23. 5 stars
    Really enjoyed it – not difficult- next time will increase the spices a bit

  24. 5 stars
    I made 4 pumpkin rolls was easy to make. Use good parchment paper was a big help.

  25. 5 stars
    I made this for Thanksgiving. It was so INCREDIBLY good!! The filling is amazing. I will use the leftover from inside to put on top, this next time. Making this again for my upcoming Holiday party, plus one for myself. Great for breakfast!!

  26. 5 stars
    This pumpkin roll has brought rave reviews! It’s great, and it’s not sickening sweet!!!

  27. 5 stars
    my favorite pumpkin roll recipe……love all the spices….I do add pecans to the pumpkin roll before baking…..

    • What if you peeled off the parchment paper 1st and then pit it back on the cake and then rolled it? That may help?

  28. 5 stars
    Just made this for Christmas dessert! Love this easy recipe and it’s SO delicious! Thank you & Merry Christmas!!

  29. 5 stars
    I just made this for our Christmas dessert and absolutely love how it came out! Not too much of a pumpkin flavor (for those that may not like pumpkin as much) and not overbearingly sweet. It wasn’t hard to roll the cake but next time I want to try to get the layers neater as there were some cracks in my cake that made the icing ooze into places it wasn’t supposed to. Thank you so much for sharing the recipe! I also made the chocolate version but it didn’t come out as moist. I’ll have to try it again another time!

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  31. 5 stars
    This is simply amazing.

  32. not but going too I don’t like pumpkin pie and the rolls they sell in the store are so processed. I like a good home made pumpkin roll

  33. 5 stars
    I had a similar pumpkin roll at a restaurant recently and found myself craving it and wondering if I could recreate it today.

  34. 5 stars
    I cut regular sugar and powdered sugar in half. And it still came out delicious. I also added a tablespoon of lemon juice and lemon zest to the cream cheese filling.

  35. 5 stars
    Just made this recipe today and it came out great. The instructions were very easy to follow I’ll definitely be making it more often. Also if you take the butter out of the filling it tastes almost exactly like cheese cake!

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  38. 5 stars
    Just found this recipe and will give it a try soon. Lots of detail and a handy one-minute video means you cater for impatient people like me too. Thanks!

  39. There used to be a bakery here where I live that made this deliciousness from October to December. Sadly, they are closed and I am DEFINITELY going to try making one of my own and see how close this is to their utterly delicious pumpkin roll!!
    THANK YOU for sharing this!!

  40. 5 stars
    Made this just as written EXCEPT I had to adapt the filling to be dairy-free for my daughter. I used dairy-free cream cheese and buttery spread and it still came out DELICIOUS. So easy and definitely a fall treat for years to come!

  41. 3 stars
    Pumpkin rolls aren’t something I bake frequently but I’ve made a few using the traditional method of rolling it up in a sugar-coated towel, and while it is messy, I never had problems with tearing or sticking. Unfortunately that was not the case here. When unrolling it, the cake stuck to the parchment and tore itself to bits, especially as I got towards the other end. I pressed it back together as best I could, but it is not pretty. I think I will go back to the tried-and-true way next time.

  42. 5 stars
    My three sons made your pumpkin roll this evening. We had to make do with a 9 x 13 pyrex because that was the closest we had………..there was much concern from them, wondering how it would work. It was a bit thicker than it should have been, but it was great. It was easy and delicious! We will definitely be making it again!

  43. The frosting is super good, I’m going to double up on the cake recipe next time it turned out thin and small

  44. I just made this & it is easy, & delicious!! I had no problem with cracking or removing paper. I sprayed the paper as suggested. I have a question. I’d like to make this ahead & freeze it. Can it be frozen with the cream cheese frosting?
    Thank you for this YUMMMMY recipe!

  45. I have now made this several times for different occasions. Every time, the slices disappear swiftly. Everyone loves it!

  46. I have been making this recipe for a few years. Love it. I double the recipe to use up one small can of pumpkin. I usually have one or more in the freezer to use for last minute desserts (slice frozen and at room temperature will thaw in less than an hour) or gifts. Thank you for a great recipe!

  47. I have been making this recipe for years (I LOVE it and so does my whole family) but recently discovered I have a wheat allergy. Has anyone experimented with gluten free flours and this recipe?

  48. These look SO yummy!!

  49. Made this punkin roll it is easy to make very good to eat great recipe

  50. I just tried this pumpkin roll as a possibility for Thanksgiving dinner, and the answer is a resounding YES! It’s light, delicious, and rolled perfectly on the parchment paper (I did use a slight amount of cooking spray). This recipe is definitely a keeper!