Pumpkin Roll

How to Make a Pumpkin Roll

This easy pumpkin roll recipe is so much simpler than it looks! It’s a moist pumpkin cake layered with a simple and sweet cream cheese filling—both components come together so quickly! 

Here’s a breakdown of the recipe. Scroll to the recipe card below for the full instructions and ingredient amounts.

1. In a large mixing bowl, combine flour, sugar, pumpkin, eggs, pumpkin pie spice, and baking soda to make the pumpkin cake batter.
2. Pour the prepared pumpkin and flour mixture into a lined and greased jelly roll pan, smooth into an even layer in the prepared pan, then bake for 14-16 minutes. 

3. Remove the cooked cake from the oven, then place upside down onto a clean kitchen towel or tea towel sprinkled with confectioners sugar. Carefully, starting with the short end of the hot cake, roll the towel and the cake together, then let the cake cool. 

4. In a medium bowl, combine cream cheese, powdered sugar, butter, and vanilla using the paddle attachment of your electric mixer. Fold in the pecans, if using. 
5. Gently unroll the cooled cake, remove the dish towel, then use a spatula to spread the cream cheese mixture over the inside of the entire cake. Leave about 1-inch of space along the short side. 

6. Roll the cake back up, wrap it tightly, then chill in the fridge for 1-2 hours to set. 

Tips and Notes

• Use room temperature cream cheese. The softened cream cheese incorporates much more easily with the other frosting ingredients. If your cream cheese is too cold, you may end up with lumps in your frosting. 
• Check the pumpkin. Check your can of pumpkin to make sure you’re using pumpkin puree, not pumpkin pie filling. Puree is just pumpkin while filling is made using sweeteners and other ingredients.
• Line and grease the pan. To be really sure that your cake doesn’t stick, I recommend greasing the pan with non-stick spray, lining it with parchment paper, then greasing that with another layer of spray. 
• Don’t over-mix. Over-mixing cake batter can cause it to be tough, dry, and dense.
• Don’t over-bake. Even slightly over-baked cake will be too dry to roll. I recommend checking it early, then adding small amounts of time as needed. It should be soft and springy to the touch and a toothpick should come out of the center clean. 
• Roll while warm, but not hot. If you let the cake cool before you roll it, then it will just break. If you roll while it’s too hot, the powdered sugar will melt and it will be sticky. 

Variations

• Use another nut. I love the flavor of pecans with pumpkin, but feel free to use chopped walnuts, cashews, or peanuts instead. If you’d rather not use nuts at all, feel free to just leave them out. 
• Spice it up. Want to add another layer of flavor to your delicious pumpkin cake? Try mixing in a dash of cinnamon or apple pie spice for additional warm fall flavors.
• Try another flavor. No pumpkin? You can make this cake using pureed butternut squash or pureed sweet potato too! 

Serving Suggestions

This pumpkin roll is best served cold! Once it’s chilled, you can cut it into slices and then, of course, dig in.

For the ultimate Fall dessert, pair it with a pumpkin spice latte, eggnog latte, white chocolate mocha, or butterscotch coffee!

Storage

Because of the cream cheese filling, this pumpkin roll must be stored in the fridge! It will last for 3-4 days. Be sure to wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out. 

For longer storage, you can also keep it in the freezer! To do so, wrap it tightly in plastic wrap and foil, then place it in an airtight container or freezer-safe bag. It will keep for 3-4 months. 

When you’re ready to enjoy it again, let it thaw in the fridge first! 

What is Pumpkin Roll Filling Made Of?

Our delicious pumpkin roll is layered with a heavenly cream cheese frosting that consists of the following ingredients:

• Cream Cheese.
• Powdered Sugar.
• Unsalted Butter.
• Vanilla Extract.
• Pecans (optional).

What is the Secret to Rolling a Pumpkin Roll?

There are a couple of secrets to easily rolling up a pumpkin roll:

1. Roll while it’s still warm. The warmer it is, the more malleable it will be. 
2. Use a towel. Rolling the cake up with the towel inside it prevents it from sticking to itself as it cools. 

Why Does My Pumpkin Roll Break When I Roll It?

There could be a couple of reasons that your pumpkin cake isn’t holding together as you roll it:

• It’s too dry. Dry cake equals crumbly cake. To ensure you have all that delicious moisture in your cake, measure the dry ingredients carefully and be sure not to over-bake. 
• It’s not warm enough. While you definitely want to let it cool a little bit so as not to burn your hands, it’s important to roll the cake while it’s still warm so it’s malleable. 

Why is My Pumpkin Roll Wet or Sticky?

As the pumpkin roll cools, it has a tendency to form a little bit of condensation on the outside. This can cause it to feel a little wet or sticky.

That’s where the powdered sugar comes in! Not only does it add a little bit of extra sweetness, but it helps absorb some of that excess moisture. 

Keep in mind that once it’s stored, the powdered sugar will dissolve and the exterior will get sticky again.

When you’re serving leftovers, I recommend bringing the cake roll to room temperature for 20-30 minutes, then sprinkling it with additional powdered sugar. 

More Pumpkin Desserts to Try

Looking for more great recipes to kickstart the Fall season? Here are more of my favorite pumpkin recipes! 

• Pumpkin Brownies
• Pumpkin Cake
• Classic Pumpkin Pie
• Pumpkin Cheesecake Bars