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The BEST Pumpkin Roll Recipe with step by step instructions!

Posted by  ·  November 6, 2018  ·  Last Updated: November 18, 2018

A pumpkin roll is a delicious pumpkin cake filled with a smooth and creamy filling….believe me, one slice is not enough!  The best part is this beautiful dessert is surprisingly easy to make!

pumpkin roll on white plate

Pumpkin Roll

Now for this easy show-stopping dessert, you will want to make this Pumpkin Roll recipe. It looks hard to make but really is doable. 
a slice of pumpkin roll on white plate with gold fork

Pumpkin Roll Video

How to make a Pumpkin Roll

Just follow the step by step pictures for how to make a pumpkin roll and you will be on your way to pumpkin heaven

Preheat oven to 375 degrees. Lightly spray a 15 by 10-inch 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

Step by step pumpkin roll instructions

Let’s get started making this delicious pumpkin roll.  Mix up the batter and spread into prepared 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 the top of cake springs back when touched.  Don’t over bake.  Immediately loosen and flip cake onto the prepared tea towel. Carefully peel off the 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.

Pumpkin Roll Filling

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

pumpkin roll rolled in towel

After the cake has been left to cool completely gently unroll the cake.

pumpkin roll unrolledspread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.pumkin roll

Sprinkle with powdered sugar just before serving.

how to make a pumpkin roll

 

Pumpkin Roll Recipe

If you’ve tried pumpkin roll or any other recipe on my blog please let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST to see more delicious food and what I’m getting up to.

Pumpkin Roll
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Pumpkin Roll Recipe

A beautiful and delicious dessert. Make this dessert ahead of time for a stress free dinner party.

Course Dessert
Cuisine American
Keyword harvest roll, pumpkin dessert, pumpkin roll
Prep Time 15 minutes
Cook Time 15 minutes
Cooling 1 hour
Total Time 30 minutes
Servings 6
Calories 534 kcal
Author Cindy

Ingredients

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 eggs large
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin (not pumpkin pie filling)

for filling

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

Instructions

  1. Preheat oven to 375° F

Prepare Pan: Lightly spray a 10 inch X 15 inch 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.

    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.

      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.

        Rolling Instructions Roll the cake up in the towel. Refrigerate cake until cool, about an hour. While cake is cooling prepare the filling.

          Filling Instructions To make filling beat cream cheese, 1 cup powdered sugar, butter and vanilla until smooth. Gently unroll the cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour.

            Sprinkle with powdered sugar before serving.

              Recipe Video

              Recipe Notes

              • Make sure you use a can of pure pumpkin puree. The ingredient list should simply say “pumpkin.”  Do not get pumpkin pie filling it has spices and other ingredients that we don’t want in this Pumpkin Roll recipe.
              • Keep your pumpkin roll in the refrigerator or freezer. To store your pumpkin roll, wrap it up tightly in plastic wrap before sprinkling the powder sugar on top.  You can 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.  Sprinkle with powder sugar just before slicing and serving.
              • Can you use parchment paper instead of a towel to roll up the pumpkin roll? Yes! In fact, some people think this makes it much easier.
              Nutrition Facts
              Pumpkin Roll Recipe
              Amount Per Serving
              Calories 534 Calories from Fat 198
              % Daily Value*
              Total Fat 22g 34%
              Saturated Fat 12g 60%
              Cholesterol 143mg 48%
              Sodium 410mg 17%
              Potassium 188mg 5%
              Total Carbohydrates 77g 26%
              Dietary Fiber 1g 4%
              Sugars 62g
              Protein 7g 14%
              Vitamin A 102%
              Vitamin C 1.4%
              Calcium 7.9%
              Iron 9.1%
              * Percent Daily Values are based on a 2000 calorie diet.

              My Best Pumpkin Roll Tips!

              While this cake roll looks complicated it really isn’t. Follow these tips and you will be a pro!

              • Make sure you use a can of pure pumpkin puree. The ingredient list should simply say “pumpkin.”  Do not get pumpkin pie filling it has spices and other ingredients that we don’t want in this Pumpkin Roll recipe.
              • Keep your pumpkin roll in the refrigerator or freezer. To store your pumpkin roll, wrap it up tightly in plastic wrap before sprinkling the powder sugar on top.  You can 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.  Sprinkle with powder sugar (NOT granulated sugar) just before slicing and serving.
              • Can you use parchment paper instead of a towel to roll up the pumpkin roll? Yes! In fact, some people think this makes it much easier.
              • Don’t worry if the cake cracks a little bit, just be extra careful when you spread the cream cheese mixture over the cake. When you reroll the cake the crack will come back together. It won’t affect the flavor.
              • Don’t use wax paper to line the pan for baking. When the wax paper is baked it will melt into the cake.
              • Sprinkle cake with powdered sugar just before serving. The cake is moist and quickly absorbs the powdered sugar.

              More Pumpkin Recipes to try

              Once you get the hang of the pumpkin roll recipe you can make so many other kinds of cake rolls. The sponge cake can even be filled with ice cream for an ice cream cake. Cake rolls can be so fun to make. Fill them with ice cream for a beautiful ice cream cake.

              A pumpkin roll is a delicious make ahead dessert!  Moist pumpkin cake filled with a smooth and creamy filling…believe me, one slice is not enough!  #Pumpkin #PumpkinDessert #PumpkinRoll #Thanksgiving

              Filed Under: Recipes, Sweets  |  Tagged as: , ,

              Leave a Comment

              Comments

              1. Tuesday, November 13th, 2018
                This cake looks delicious! Thank you for sharing.
              2. sue
                Saturday, September 16th, 2017
                Best recipes ever would love more for holidays
              3. Marilyn
                Thursday, August 17th, 2017
                What a delicious recipe.
                Marilyn
                • Cindy
                  Thursday, August 17th, 2017
                  Marilyn, you are sooo right! This pumpkin roll is so delicious!
              4. 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..
                • Cindy
                  Monday, May 29th, 2017
                  Heather, I bet nuts are a great addition!
              5. joanna
                Monday, November 16th, 2015
                a printable version would be nice. :)
                • Cindy
                  Monday, May 29th, 2017
                  Hi Joanna, I have updated with a printable recipe. I hope this helps!
                • Cindy
                  Wednesday, August 16th, 2017
                  Joanna, the post has been updated with a printable version. Hope this helps!
              6. 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,
              7. Nadya
                Wednesday, November 26th, 2014
                How much butter do you use in the frosting?
              8. 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?).
                • Cindy
                  Monday, May 29th, 2017
                  I am not sure about the sweating. I would have to assume it has to do with too much moisture. Maybe trying it one time with the amount of pumpkin listed in the recipe?
                • Cindy
                  Wednesday, August 16th, 2017
                  Michelle, It is a super moist cake and if there is humidity in the air the pumpkin roll might sweat! Yes, it is annoying and make sure you don't put on the powder sugar until just before serving. It still tastes delicious.
              9. 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?
                • Cindy
                  Monday, May 29th, 2017
                  Bankie, make sure the outside of the cake is dry. What if you try patting it with a paper towel. The cake is moist so the powder sugar will dissolve a bit.... so put the powdered sugar on right before serving.
              10. 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!
              11. Tanyapalooza
                Monday, October 27th, 2014
                Hope my mum makes me these for my birthday!!!!
              12. Hannele
                Sunday, October 26th, 2014
                So, so good.
                Freezes real well.
                Misty, rolling it in towel, no big deal ;)
              13. 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!!
              14. 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!
              15. 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
              16. 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)
              17. Barb
                Tuesday, October 14th, 2014
                1/4 CUP butter
              18. Kenzie
                Monday, October 6th, 2014
                I love/like pumpkin rolls they are yummy in my tummy
              19. Kenzie
                Monday, October 6th, 2014
                I like pumpkin rolls
              20. shirley mcgrath
                Friday, October 3rd, 2014
                Dying to try this!
              21. Shirley Riley
                Tuesday, September 30th, 2014
                Nice dessert
              22. sherry
                Saturday, September 27th, 2014
                love pumkin rolls
              23. linda moore
                Friday, September 26th, 2014
                oh look so yummy.....
              24. Laura Odom
                Friday, September 26th, 2014
                These look tasty, tantalizing, and pretty. I could do this.
              25. Alberta Scribner
                Thursday, September 25th, 2014
                How much butter goes into the filling? 1/4 cup, 1/4 stick or ?
              26. 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.
                • Cindy
                  Monday, May 29th, 2017
                  Elaine, 1/4 cup butter. Sorry for not being more clear.
              27. LINDA BROWN
                Tuesday, September 23rd, 2014
                LOOKS AWESOME, can't wait to make it! WOO HOO!
              28. Michelle White
                Monday, September 22nd, 2014
                My Aunt makes And Everyone Wants One Pumpin Pie Roll. Thx you.
              29. 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.
              30. 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
              31. Peggy Todd
                Friday, September 19th, 2014
                Can.you also use self rising four
                • Cindy
                  Thursday, August 17th, 2017
                  Peggy I have never tried it with self rising flour. If you try it let us know how it works.
              32. Friday, September 19th, 2014
                this sounds yummmy & fairly easy to do. going to try it, soon I think.
              33. julie burnett
                Friday, September 19th, 2014
                sure was good had for my party thank god I made 2
              34. Friday, September 19th, 2014
                Going to make one
              35. Patsy Harris
                Friday, September 19th, 2014
                This looks. Great
              36. 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.
              37. Linda Culver
                Thursday, September 18th, 2014
                Looks really good,will have to try
              38. Norma
                Wednesday, September 17th, 2014
                Great roll.
              39. Rosemary
                Wednesday, September 17th, 2014
                Not clear on the amount of butter for filling
              40. Wednesday, September 17th, 2014
                I LOVE THIS.
              41. Dee
                Wednesday, September 17th, 2014
                Love this recipe
              42. zarina bagga
                Wednesday, September 17th, 2014
                hello,
                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.

                zarina
              43. 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. :)
              44. Wednesday, September 17th, 2014
                THE RECIPE SOUNDS GREAT --- I'LL HAVE TO MAKE THE CAKE THIS WEEKEND. THANK YOU VERY MUCH.
              45. Renee Peralta
                Tuesday, September 16th, 2014
                Thanks tried it and delicious!
              46. 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?
              47. 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.
                • Bruce
                  Saturday, November 3rd, 2018
                  Misty,
                  As the instructions say, you can use another sheet of parchment paper instead of the towel.