Pumpkin Roll Recipe

    Posted by  ·  August 17, 2017

    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! Once you get the hang of the pumpkin roll recipe you can make so many other kinds of cake rolls. The spongy  moist cake can even be filled with ice cream for an ice cream cake.

    best pumpkin roll

    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? If you are short on time the pressure cooker will come to the rescue. Be sure to try this pressure cooker pumpkin chocolate chip bundt cake. YUM!

    Pumpkin Roll

    Now for an easy show stopping dessert, you will want to make this Pumpkin Roll recipe. It looks hard to make but really is doable. 
    Pumpkin Roll

    Pumpkin Roll Video

    How to make a Pumpkin Roll

    Just follow the step by step pictures and you will be on your way to pumpkin heaven!  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
    5 from 7 votes
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    Pumpkin Roll Recipe

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

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    Course Dessert
    Cuisine American
    Keyword pumpkin
    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.

                Step by step pumpkin roll instructions

                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 prepared 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 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. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour.

                pumkin roll

                Sprinkle with powdered sugar before serving.

                how to make a pumpkin roll

                Enjoy!

                Cake rolls can be so fun to make. Fill them with ice cream for a beautiful ice cream cake.

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

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                Comments

                1. sue
                  Saturday, September 16th, 2017
                  Best recipes ever would love more for holidays
                2. 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!
                3. 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!
                4. 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!
                5. 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,
                6. Nadya
                  Wednesday, November 26th, 2014
                  How much butter do you use in the frosting?
                7. 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.
                8. 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.
                9. 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!
                10. Tanyapalooza
                  Monday, October 27th, 2014
                  Hope my mum makes me these for my birthday!!!!
                11. Hannele
                  Sunday, October 26th, 2014
                  So, so good.
                  Freezes real well.
                  Misty, rolling it in towel, no big deal ;)
                12. 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!!
                13. 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!
                14. 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
                15. 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)
                16. Barb
                  Tuesday, October 14th, 2014
                  1/4 CUP butter
                17. Kenzie
                  Monday, October 6th, 2014
                  I love/like pumpkin rolls they are yummy in my tummy
                18. Kenzie
                  Monday, October 6th, 2014
                  I like pumpkin rolls
                19. shirley mcgrath
                  Friday, October 3rd, 2014
                  Dying to try this!
                20. Shirley Riley
                  Tuesday, September 30th, 2014
                  Nice dessert
                21. sherry
                  Saturday, September 27th, 2014
                  love pumkin rolls
                22. linda moore
                  Friday, September 26th, 2014
                  oh look so yummy.....
                23. Laura Odom
                  Friday, September 26th, 2014
                  These look tasty, tantalizing, and pretty. I could do this.
                24. Alberta Scribner
                  Thursday, September 25th, 2014
                  How much butter goes into the filling? 1/4 cup, 1/4 stick or ?
                25. 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.
                26. LINDA BROWN
                  Tuesday, September 23rd, 2014
                  LOOKS AWESOME, can't wait to make it! WOO HOO!
                27. Michelle White
                  Monday, September 22nd, 2014
                  My Aunt makes And Everyone Wants One Pumpin Pie Roll. Thx you.
                28. 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.
                29. 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
                30. 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.
                31. Friday, September 19th, 2014
                  this sounds yummmy & fairly easy to do. going to try it, soon I think.
                32. julie burnett
                  Friday, September 19th, 2014
                  sure was good had for my party thank god I made 2
                33. Friday, September 19th, 2014
                  Going to make one
                34. Patsy Harris
                  Friday, September 19th, 2014
                  This looks. Great
                35. 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.
                36. Linda Culver
                  Thursday, September 18th, 2014
                  Looks really good,will have to try
                37. Norma
                  Wednesday, September 17th, 2014
                  Great roll.
                38. Rosemary
                  Wednesday, September 17th, 2014
                  Not clear on the amount of butter for filling
                39. Wednesday, September 17th, 2014
                  I LOVE THIS.
                40. Dee
                  Wednesday, September 17th, 2014
                  Love this recipe
                41. 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
                42. 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. :)
                43. Wednesday, September 17th, 2014
                  THE RECIPE SOUNDS GREAT --- I'LL HAVE TO MAKE THE CAKE THIS WEEKEND. THANK YOU VERY MUCH.
                44. Renee Peralta
                  Tuesday, September 16th, 2014
                  Thanks tried it and delicious!
                45. 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?
                46. 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.