Pumpkin Roll
49 comments » 
Pumpkin rolls are one of the most iconic Thanksgiving desserts, next to pumpkin pie, of course! Although we haven’t had one in recent years, I remember a stretch of years during which my aunt would bring at least one (sometimes two) pumpkin rolls to add to the Thanksgiving dessert table. It’s virtually impossible to resist that spongy, moist pumpkin cake rolled up with a thick cream cheese filling. While I’ll always take a little sliver of pumpkin pie for dessert on Thanksgiving, truth be told, it’s never been high on my list of dessert favorites. All the whipped cream in the world couldn’t change my mind, so I always loved having an alternate pumpkin dessert to devour. I finally made my first rolled cake earlier this year (Strawberries and Cream Angel Food Cake Roll), and decided once the holidays rolled around I needed to conquer the classic pumpkin roll. Here we are!
While a rolled cake may look intimidating at first, the truth is, they are one of the simplest cakes you’ll ever make! Mixing the batter is quick and easy, and the cake only bakes for 15 minutes. Unlike a layer cake, there is no slicing cake layers, filling, frosting or decorating. Just a simple cream cheese filling that is slathered onto the cake.
If a pumpkin roll is still on your baking bucket list, definitely give it a go this year – it’s easier than you think and your family will love it!
One year ago: Sausage, Fig & Cranberry Stuffing
Two years ago: Fresh Green Bean Casserole
Three years ago: Chocolate-Covered Peanut Butter Crisp Squares
Pumpkin Roll
Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 2 hours
A classic pumpkin roll recipe with a cream cheese filling.
Ingredients:
For the Cake:
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
1 cup granulated sugar
3 eggs
⅔ cup canned pure pumpkinFor the Filling:
8 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extractPowdered sugar, for sprinkling
Directions:
1. Make the Cake: Preheat oven to 375 degrees F. Grease a 15x10-inch jelly roll pan. Line the pan with parchment paper, then grease and flour the parchment. Set aside.
2. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves and salt; set aside.
3. With an electric mixer on medium speed, beat the sugar and eggs together until combined and thick, about 2 minutes. Add the pumpkin and mix to combine. Add the dry ingredients and use a rubber spatula to fold and mix until no flour is remaining. Pour the batter into the prepared pan and smooth into an even layer.
4. Bake for 13 to 15 minutes, or until the top of the cake springs back when lightly pressed. While the cake is in the oven, place a piece of parchment paper on the counter and sprinkle liberally with powdered sugar.
5. When the cake comes out of the oven, immediately run a knife around the sides of the pan to loosen the cake. Turn the cake out onto the prepared piece of parchment paper. Carefully peel off the parchment paper from the top of the cake and discard. Starting with a short end, carefully roll up the cake with the parchment paper. Place the rolled cake on a wire rack seam-side down and allow to cool to room temperature.
6. Make the Filling: Using an electric mixer on medium speed, beat together the cream cheese and butter until smooth and creamy. Add the powdered sugar and beat until completely smooth and light. Add the vanilla extract and mix briefly to combine.
7. Carefully unroll the cake. Spread the cream cheese filling evenly over the surface of the cake. Re-roll the cake, then wrap tightly in plastic wrap and refrigerate for at least 1 hour. When ready to serve, place the pumpkin roll on a serving platter and dust with powdered sugar. Leftovers should be wrapped in plastic wrap or placed in an airtight container and refrigerated.
(Recipe adapted from Very Best Baking)
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That looks INCREDIBLE! To my misfortune, I have never had the pleasure of eating a pumpkin roll — ever! I’d love to try it, especially this one. YUM!
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Funny you said bucket list in this post – a pumpkin roll actually has been on my to-make list for ages. I need to make it a reality. Yours looks perfect! That filling – I want it!
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Can the pumpkin roll be at all frozen a few days before Thanksgiving?
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Michelle on November 15th, 2012 at 5:40 pm
Hi Lynn, You could probably freeze this (I haven’t tried it), but you could make this a couple of days ahead of time and wrap it well in plastic wrap and refrigerate.
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This recipe is nostalgic for me- my mom made one every year!
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I’ve always wanted to make this! It looks and sounds so fabulous.
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A pumpkin roll is on mu bucket list of foods to make. Your looks incredible. I think I’m going to a Turkey Day party, I think I should make your roll and bring that!
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I’ve resisted this dessert for years and honestly don’t know why. My hubby would love this so I guess this year will be my maiden voyage.
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My grandpa always used to make roll cakes at his bakery, and they were one of my absolute favourites, and a pumpkin one must be amazing!
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I don’t care for anything pumpkin, except roasted pumpkin seeds, but bake at least a dozen (if not more) pumpkin rolls every November and December for family and friends. Use the same basic recipe at you but add chopped pecans to the cake. Everyone loves them!
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Like Terri in the above comment, I sprinkle chopped pecans on the cake batter before baking. This is one of the easiest showstoppers to make and so very yummy.Happy Thanksgiving all!
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Mmm, I love pumpkin rolls! We use to have these all of the time for Thanksgiving!
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Your pumpkin roll looks amazing! I have made these, but it has been quite some time ago!! I think I might re-visit them this year.
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I cannot go through the holiday season without eating at least one piece of pumpkin roll – yum! I’m always the dessert baker in my family but making rolls like this always intimidate me! I know you can always cover up the ugly with powdered sugar though =)
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This is gorgeous!
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Gorgeous! I haven’t made a pumpkin roll in years but I’m thinking I might make one next week.
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This cake is a must on our Thanksgiving table. All the bakers in our family make it!
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This looks delish, I think I will make it this year. Is it 2/3 of a 15oz canof pumpkin or the large cans?
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Erin on November 14th, 2012 at 1:21 pm
Oh my. I thought it said 2/3 of the can. I obviously missed the cup! haha
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i was intimidated by the roulades and its also on my bucket list. I absolutely love them but its so delicate and needs so much attention- I would love to try this out soon now. looks so moist and delicious.
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I have always wanted to try to make a pumpkin roll. I actually prefer them to pies!
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I’ve had this on my bucket list too for so long! maybe this is the year. It looks so good and I just love anything with cream cheese.
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I am not a huge pumpkin fan, but this looks incredible. I have a feeling there will be one at my house on Thanksgiving Day! Thanks for the post! Always love your food blog.
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Can’t wait to make mine.
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Oh wow, I’m definitely going to try this for one of the desserts for Turkey Day next week. This seriously looks very delicious and PRETTY!
Thanks so much for sharing!
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Laura @ GotChocolate on November 22nd, 2012 at 9:30 pm
I made this for Thanksgiving tonight and it was FABULOUS!!!!!!!!!!!!! SO MOIST!!!
DE-LICIOUS!!!
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As big of a pumpkin and dessert fan as I am, I’ve.never had a pumpkin roll before. Can’t wait to give it a try!
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Hello! I am a HUGE fan of your blog and have a recipe binder to prove it! The major problem I now face is that my 6 yo daughter has been diagnosed with an allergy to wheat! I am a big baker so this has really thrown me for a loop! Especially when it comes to basic bread recipes (like for sandwiches). I am reaching out to you in the sincere hope you may have some good advice and/or recipes for me. I figured if you don’t have any recipes this would be a great challenge for you to take on for all of us moms who are totally stuck in their tracks without the use of regular (wheat) flour!! Thanks so much!!!
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Michelle on November 15th, 2012 at 6:16 pm
Hi Juli, Unfortunately at the moment, I don’t have any gluten-free recipes. You might want to check out Gluten Free Girl, I have heard fantastic things about her recipes (she also has a cookbook) and I know she does a lot of testing with different wheat substitutes: http://glutenfreegirl.com. Good luck to you and your daughter!
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This is a great recipe! I folded a 3/4 cup of homemade whipped cream to the cream cheese frosting, wow, it was great! Thank for the recipe!
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A roll cake has been on my, want to make list for a while, I haven’t considered pumpkin but this one looks great.
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We’ve never had a pumpkin roll at my Thanksgiving dinner- it’s usually apple, pumpkin, and/or pecan pies all the way for us! This would definitely impress my family
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I adore that top picture! I want to be in that pumpkin roll it looks so good! I’ve never made a roll before, this seems like a great beginning.
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I’ve been waiting to try a pumpkin roll …. I’m so worried the cake will crack! But, yours looks awesome and a slice of it would be fabulous for Thanksgiving.
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I have made hundreds of these and I can add a few suggestions.
Make the filling ahead of time. You want to be prepared.
I would suggest not letting it cool quite to room temperature to prevent cracking/tearing of cake when handling BUT you need to find a middle ground so your icing does not start to melt when applied.
That being said, if your cream cheese filling is to cold (I would keep it room temp) it will tear cake when spreading because of the stiffness.
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YUM, I love this and haven’t made it yet this year!
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This looks wonderful and I’m thiking about making it as a surprise for my husband.
That being said, my jelly roll pan is a tad larger (probably 12X17, it is a sheet pan). Is there any way to convert this recipe to that size? I would think that if I were to use my size pan it would end up being too thin. Any advice?
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Tina on January 23rd, 2013 at 12:35 pm
i have the same problem! did you ever make the roll with your pan?
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So…I made this this weekend, and it (surprisingly to me) came out looking EXACTLY like the picture! AND delicious, too. I’m definitely making this again! Thanks!!
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Any tips for turning out the pumpkin cake when it comes out of the oven? I am making this for Thanksgiving and I had the powdered sugar lined parchment paper on my counter-top. I just flipped the whole hot pan with the pumpkin cake onto the parchment paper on the counter as fast as I could resulting in a dynamite like cloud of powdered sugar all over haha. The cake smells so good I’m sure I will be making this again so maybe next time I can avoid getting powdered sugar all over everything! Thanks for the recipe and Happy Thanksgiving!
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Michelle on November 22nd, 2012 at 8:36 am
Hi Maria, I try to get the pan as close to the counter as possible before I turn, but I do find pumpkin rolls to be one of the messiest things I’ve made
Happy Thanksgiving to you as well!
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I made two of these for thanksgiving. I made them the day before which worked out well. The first one came out perfect. The second one, I undercooked the cake just a touch and the cake cracked (I assume that’s why it cracked because the first one didn’t at all). I was able to fix it and the powdered sugar was a nice camouflage
Thanks so much for this recipe and the confidence – this is my first rolled cake!
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Thank-you so much for this recipe! I made this pumpkin roll, as well as your macaroni and cheese casserole; they were both delicious and easy to make!
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I made my first pumpkin roll today with your recipe, and with a baby in the other arm. It was super easy, thank you! I can’t eat it because of nursing restrictions, but my husband is already salivating and waiting for that hour of refrigeration time to be up
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Hi! I’ve never made roll cakes before so this will be my first attempt! I don’t normally have parchment or wax paper on hand, could I possibly substitute it with something like aluminum foil? Thanks!
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Michelle on January 21st, 2013 at 7:01 pm
Hi Tina, Unfortunately for this application, aluminum foil will not work. You’ll need to use wax or parchment paper.
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hi! sorry for another question! but i just realized (similar to someone who posted above) that my pan is a tad larger (16 x 12) .. would it come out too thin ? or do you have an adapted recipe? thanks so much!
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Michelle on January 24th, 2013 at 3:16 pm
Hi Tina, It may be on the thin size. If you can’t find a standard size jelly roll pan (10×15) I would suggest spreading the batter only over about 3/4 of the pan, which might help.
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