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    Pumpkin Roll Recipe

    Posted by  ·  September 10, 2014

    It is fall baking time!  From Pumpkin Sheet Cake to  pumpkin chocolate chip cookies  bring on the pumpkin for perfect fall desserts. You will love this pumpkin bread recipe it is the best ever! If you need a yummy dip for a party my pumpkin cheesecake dip will be a delicious treat! You also don’t want to miss these three ingredient pumpkin muffins . How easy is that?

    Now for an easy show stopping dessert you will want to make this Pumpkin Roll.
    Pumpkin Roll

    How to make a Pumpkin Roll

    Lightly spray a 10 X 15 jelly roll pan with cooking spray. Line the jelly roll pan with parchment paper.  The cooking spray helps adhere the paper to the pan.  Give the top of the paper a coat of cooking spray.

    pumpkin roll parchment lined pan

    Pumpkin Roll Recipe

    for cake
    1/4 cup powdered sugar (to sprinkle on towel)
    3/4 cup all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    1/4 teaspoon salt
    3 large eggs
    1 cup granulated sugar
    2/3 cup canned pumpkin (not pumpkin pie filling)

    for filling
    1 pkg. (8 oz.) cream cheese, at room temperature
    1 cup powdered sugar, sifted
    1/4 butter, softened
    1 teaspoon vanilla extract
    Powdered sugar for decoration

    Preheat oven to 375° F

    Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Mix in pumpkin. Stir in flour mixture. Spread batter evenly into prepared jelly roll pan.

    pumpkin roll batter in pan

    Sprinkle a thin, cotton kitchen towel with powdered sugar. A towel with little texture works best.  Be sure to put enough powdered sugar on the towel so the cake will not stick when rolling up the cake.

    pumpkin roll preparing towel

    Bake for 12 to 15 minutes or until top of cake springs back when touched.  Don’t over bake.  Immediately loosen and flip cake onto prepared towel. Carefully peel off paper.

    pumpkin roll peeling parchment away

    Roll the cake up in the towel.

    pumpkin roll rolling in towel

    Refrigerate cake until cool, about an hour. While cake is cooling prepare the filling.

    To make filling beat cream cheese, 1 cup powdered sugar, butter and vanilla until smooth.

    pumpkin roll rolled in towel

    Gently unroll the cake.

    pumpkin roll unrolled

    Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.

    pumpkin roll filled

    Sprinkle with powdered sugar before serving.

    pumpkin roll sliced



    Leave a Comment


    1. Monday, September 12th, 2016
      I've made this for a few years now and it's always a hit! I like to sprinkle pecans on the icing before rolling. I must makes one soon. Mmmm..
    2. joanna
      Monday, November 16th, 2015
      a printable version would be nice. :)
    3. Rhea Compton
      Tuesday, December 2nd, 2014
      I also use ginger in mine and put pecans on top before I bake it, I use wax paper to line the cookie sheet,, I also leave mine at room temperature to cool,,it is very good,
    4. Nadya
      Wednesday, November 26th, 2014
      How much butter do you use in the frosting?
    5. Michelle
      Tuesday, November 25th, 2014
      Thank for the answer to the butter. That was the amount I used. But I am having a problem and I don't know why. After I roll up the cake and let it cool, when I unroll it the cake is sweating? What am I doing wrong? I have put them in the fridge to cool and left them on the counter to cool (that is what my mom always did). They still taste good but the sweating is driving me nuts. My mom always made these every year for thanksgiving and I miss having them. I didn't get the recipe from her before she died. So glad I found yours. There is one thing I did change I put in a whole can (15oz) of pumpkin (could that cause the sweating too much pumpkin?).
    6. Bankie
      Monday, November 17th, 2014
      I make these all the time but the top of my roll always looks wet and the powdered sugar always melts. Got any thoughts?
    7. michelle
      Wednesday, November 12th, 2014
      would like an answer to the butter problem. 1/4 what? stick? cup? how much?
      • Sunday, November 16th, 2014
        Hi Michelle, It is 1/4 cup butter. sorry!
    8. Tanyapalooza
      Monday, October 27th, 2014
      Hope my mum makes me these for my birthday!!!!
    9. Hannele
      Sunday, October 26th, 2014
      So, so good.
      Freezes real well.
      Misty, rolling it in towel, no big deal ;)
    10. Crystal
      Saturday, October 25th, 2014
      This was absolutely amazing! The only thing i did differently was wrap it in a double layer of paper towels instead of using a regular towel. Can't wait to take this to holiday parties!!
    11. Debbie Falagan
      Friday, October 24th, 2014
      This is really delicious. Do you know if it will freeze well.
      • Monday, October 27th, 2014
        Yes! It freezes beautifully!
    12. jill pascual
      Wednesday, October 22nd, 2014
      Hello we don't usually have caned pumpkin on groceries, can I use boiled pumpkin instead? Can I ask for procedure if ever.thanks in advancr
    13. Liz Powell
      Thursday, October 16th, 2014
      Instead of using a Tea Towel to roll the cake in you could use multiple layers of "Butter Muslin" (Sold along with Canning Supplies as a 3 yd length) BUT a LINEN tea towel that is fresh from the wash and ironed at high temperature (Linen is usually the highest temp on an iron)is CLEAN ! The heat from the iron is like a mini autoclave.
      Instead of a Jelly Roll Pan you could always use an oversize sheet of parchment paper on a cookie tray, spread the cake mixture out so there is still 2-3" margin, or Fold a 1" "Side" around a 12" X 17" sheet of parchment paper and secure with a staple or pin to hold the corners up. Then put your 'paper tray' onto a cookie sheet to bake. (BUT REMEMBER YOU PUT THEM IN AND ACCOUNT FOR THEM AFTERWARDS)
    14. Barb
      Tuesday, October 14th, 2014
      1/4 CUP butter
    15. Monday, October 6th, 2014
      I love/like pumpkin rolls they are yummy in my tummy
    16. Monday, October 6th, 2014
      I like pumpkin rolls
    17. shirley mcgrath
      Friday, October 3rd, 2014
      Dying to try this!
    18. Shirley Riley
      Tuesday, September 30th, 2014
      Nice dessert
    19. sherry
      Saturday, September 27th, 2014
      love pumkin rolls
    20. linda moore
      Friday, September 26th, 2014
      oh look so yummy.....
    21. Laura Odom
      Friday, September 26th, 2014
      These look tasty, tantalizing, and pretty. I could do this.
    22. Alberta Scribner
      Thursday, September 25th, 2014
      How much butter goes into the filling? 1/4 cup, 1/4 stick or ?
    23. Elaine Gambino
      Tuesday, September 23rd, 2014
      Recipe for Pumpkin Rol Recipe calls for 1/4 butter. 1/4 what? Cup? Stick? Not sure which way to go.
      Tuesday, September 23rd, 2014
      LOOKS AWESOME, can't wait to make it! WOO HOO!
    25. Michelle White
      Monday, September 22nd, 2014
      My Aunt makes And Everyone Wants One Pumpin Pie Roll. Thx you.
    26. Marge Fox
      Saturday, September 20th, 2014
      Your recipes just look wonder, can't wait to try them. My grandson loves pumpkin, he will eat it with every meal.
      I make pumpkin butter for him because he will not eat jams and jellys.
    27. Barbara Dolph
      Friday, September 19th, 2014
      Found your site on FaceBook and the Pumpkin Roll brought me here. You really give well thought out directions, which helps younger or novice bakers to understand why you do various things to come up with a perfect dessert. I enjoyed your site, and I will be back. <3
    28. Peggy Todd
      Friday, September 19th, 2014 also use self rising four
    29. Friday, September 19th, 2014
      this sounds yummmy & fairly easy to do. going to try it, soon I think.
    30. julie burnett
      Friday, September 19th, 2014
      sure was good had for my party thank god I made 2
    31. Friday, September 19th, 2014
      Going to make one
    32. Patsy Harris
      Friday, September 19th, 2014
      This looks. Great
    33. Liz Meyers
      Friday, September 19th, 2014
      Cannot wait to make Pumkin Roll. Will do itx2 for a special treat for an elite dinner that I am attending. Please accept my thanks for sharing.
    34. Linda Culver
      Thursday, September 18th, 2014
      Looks really good,will have to try
    35. Norma
      Wednesday, September 17th, 2014
      Great roll.
    36. Rosemary
      Wednesday, September 17th, 2014
      Not clear on the amount of butter for filling
    37. Wednesday, September 17th, 2014
      I LOVE THIS.
    38. Dee
      Wednesday, September 17th, 2014
      Love this recipe
    39. zarina bagga
      Wednesday, September 17th, 2014
      what else can i use instead of the pumpkin in India we do not get canned pumpkin can i boild the pumpkin with sugar and use.

    40. Wednesday, September 17th, 2014
      Thanksgiving wouldn't be the same without this recipe that my daughter provides for the dinner. It makes a lot of folks very thankful she does. :)
    41. Wednesday, September 17th, 2014
    42. Renee Peralta
      Tuesday, September 16th, 2014
      Thanks tried it and delicious!
    43. Patty Vairo
      Monday, September 15th, 2014
      I would like to make the pumpkin roll but do not have a jelly roll pan. Is there something I can use as a substitute?
    44. Misty
      Sunday, September 14th, 2014
      Is there something else that I could use besides a towel to roll it up with? I've always wanted to make this but for some odd reason it grosses me out to think about using a towel.