This homemade Pumpkin Roll Recipe combines the warm and cozy flavors of pumpkin with a sweet and creamy filling.
Made with a moist cake that's filled with sweet pumpkin spice flavors, and rolled up with cream cheese frosting, this easy dessert will be gone before you know it!
Check out all the other Easy Pumpkin Dessert ideas for even more delicious recipes.
Most people consider this pumpkin roll recipe to be a "fancy pumpkin dessert," but there are easy to follow step-by-step photos to help you create something your family will think came from a bakery!
Filled with a rich homemade cream cheese frosting, this pumpkin cake dessert is bursting with all the flavors of FALL!
Looking for more fall inspired Easy Desserts? Try my Pumpkin Crunch Cake, Pumpkin Pie, and even my Pumpkin Donuts. Yum!
Table of Contents
Recipe Notes
While the cake is baking, lay a thin tea towel or parchment paper flat on the counter.
Sprinkle the tea towel with confectioners' sugar. Once the cake is out of the oven, immediately invert it onto the towel.
Starting at one end, gently roll the cake up with the towel on the bottom. This step helps shape the cake and prevent cracking.
Allow the rolled cake to cool completely. This will help it set and retain its shape. If the cake is still warm, the filling may melt and cause the roll to lose its structure.
After rolling and filling the cake, refrigerate it for at least an hour before slicing and serving. Chilling will make the cake easier to slice.
🛒Helpful Kitchen Tools
Jelly Roll Pan 15x10 - HONGBAKE Commercial Cookie Sheets for Baking with Diamond Texture Surface, 57% Thicker Carbon Steel Baking Sheet for Oven, Nonstick Cooking Tray
Powdered Sugar Shaker Duster - With Handle - Cinnamon Shaker For Coffee Bar - Fine Mesh Dredge - 10 ounce, pack of 2 | Style: Fine4 Pcs Pumpkins Ceramic Salad Plates Fall So Blessed Platter White Pumpkins Decoration Cookie Plate Set Thanksgiving Harvest Vintage Dessert Plates for Dinner Party Kitchen Decor (Classic Style)Ceramic Autumn Sugar And Creamer Set With Tray
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Substitutions and Variations
- You can use any flavor homemade cake recipe in place of the pumpkin spice cake. That way you can use this recipe for any other holidays!
- Try a homemade chocolate cake recipe filled with the cream cheese frosting and then sprinkle crushed candy canes on top for a delicious Christmas dessert!
- Or try baking a traditional Yule Log Recipe! You can also try a Chocolate Cake Roll.
- If you want, you can swap out the ginger and cinnamon with my Homemade Pumpkin Pie Spice blend.
Step-by-Step Instructions
Step 1: Use a hand mixer to beat the eggs.
Step 2: Beat on high for 5 minutes until they're light and frothy.
Step 3: Mix in the sugar, pumpkin, and lemon juice.
Step 4: Then add in the flour, cinnamon, salt, baking powder, and ginger.
Step 5: Spread the batter to the edge of a prepared jelly roll pan.
Step 6: Bake at 350°F for 15 minutes.
Step 7: Sprinkle a tea towel with powdered sugar. Once the cake is baked, flip it out onto the prepared tea towel.
Step 8: Roll the cake up with the towel around it starting at the short end of the cake. Set aside to cool while you make the filling.
Quick Tip
If you don't have a thin tea towel, you can also roll the cake up in a sheet of parchment paper or wax paper.
Step 9: Cream together the butter, cream cheese, powdered sugar, and vanilla to make the filling.
Step 10: Beat until well combined and smooth.
Step 11: After 20 minutes of cooling, carefully unroll the cake and spread the filling onto it.
Step 12: Gently roll the cake back up.
Recipe FAQ
How can I keep my pumpkin roll from cracking?
Roll the cake immediately after taking it out of the oven. Rolling it while it's still warm will utilize the heat and moisture to prevent cracks in the cake. If you wait until the cake cools, there's a higher chance it will crack.
Step 13: Wrap the rolled cake in a sheet of wax paper, twisting the ends.
Step 14: Chill for an hour before cutting and serving. Use a powdered sugar duster to sprinkle powdered sugar on top right before serving. If you dust it too soon, it will melt into the baked cake.
Before You Begin!
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Storage Instructions
Refrigerate: This makes a great make ahead dessert since you can refrigerate it for 1-2 days in advance. Store the pumpkin roll tightly wrapped with wax paper or plastic wrap in the refrigerator for up to 5 days.
Freezer: To freeze the pumpkin roll, wrap it in wax paper or plastic wrap first, then add a layer of aluminum foil. Freeze for 2-3 months. Defrost in the refrigerator overnight.
Top Recipe Tip
Be sure to immediately roll the cake up once it's done baking so it cools in the rolled shape. Use a serrated knife to cut the cake into slices without squishing it.
More Fall Recipes to Love
- Check out my other recipe for Pumpkin Bundt Cake.
- Or you might enjoy this recipe for Pumpkin Bread Bottom Cheesecake.
📖 Recipe Card
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Pumpkin Roll Recipe
Ingredients
- 3 eggs
- 1 cup granulated sugar
- ⅔ cup pure pumpkin puree
- 1 teaspoon lemon juice
- ¾ cup all purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
For the Filling:
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 4 tablespoons unsalted butter softened
- 8 ounces cream cheese softened
Instructions
- Preheat oven to 350°F.
- Generously spray a large cookie sheet (approximately 12x17 inches) or jelly roll pan with non-stick spray.
- Add the eggs to a mixing bowl or stand mixer and beat on high for 5 minutes.
- Add the sugar, pumpkin, and lemon juice. Mix until combined.
- Add in the flour, cinnamon, salt, baking powder, and ginger. Mix until combined.
- Pour the batter into the prepared pan, lightly spreading the batter to the edges.
- Bake for 15 minutes.
- While the cake is baking, lay out a tea towel and generously sprinkle with powdered sugar.
- When the cake comes out, immediately loosen the edges with a knife and flip the cake onto the prepared tea towel.
- Starting at the short end of the cake, roll the cake up with the towel around it. Place the rolled cake onto a cooling rack for 20 minutes and prepare the filling.
- In a medium sized bowl, beat the softened butter and cream cheese together. Mix in the powdered sugar and vanilla until well combined.
- After the 20 minutes, carefully unroll the cake and towel.
- Spread the filling inside the cake and roll the cake back up without the towel.
- Place the rolled cake onto a large sheet of wax paper. Fold up the sides and twist the ends.
- Chill the cake for at least an hour before cutting.
- Serve chilled and store in the refrigerator.
- Before serving, dust the pumpkin roll with powdered sugar.
Notes
- If you want, you can swap out the ginger and cinnamon with my Homemade Pumpkin Pie Spice blend.
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