Classic Pumpkin Roll with Cream Cheese Filling
Say hello to this full-of-tradition, it-wouldn’t-be-Thanksgiving-without-it pumpkin roll. Raise your hand if your family requires at least one (usually more) pumpkin roll on the Thanksgiving dessert table. They are way too easy NOT to make, they satisfy all of those anti-pumpkin pie relatives (I’m one), and who can resist all of that cream cheese filling? (Not me.) Let’s do this!
Welcome to the November BEB Bake-Along! I loved seeing you tackle sticky buns throughout October, and can’t wait for you to dive in on this month’s recipe, which, incidentally, would be a fantastic addition to your Thanksgiving dessert menu.
I love, love, love pumpkin rolls, but I most certainly do not love the heart-pounding anxiety that flipping a hot cake onto a tea towel dusted with powdered sugar incites in me. Then, if the cake flips out and doesn’t break (praise the Lord!), then it gets rolled up and I’m left crossing my fingers for however long it takes to cool that when I go to unroll it there aren’t eleventy bajillion cracks in it. Who’s with me?
I am thrilled to announce that I’ve found a new, BETTER way to tackle these beautiful roll cakes that cuts wayyyyyy down on the anxiety (as in, there was none!) and guarantees an absolutely gorgeous, crack-free pumpkin roll every single time.
Let’s discuss!
I originally shared a pumpkin roll recipe seven (!!) years ago, but have tweaked it a bit into a new and improved recipe here. The ingredients are mostly the same, but I’ve upped the warm spices significantly (if you don’t have pumpkin pie spice, be sure to check the notes for a link on how to make your own!), and added a bit of vanilla because nearly everything is better with vanilla.
The most significant change, however, is the technique used to roll the cake.
Rolling Up a Pumpkin Roll
Traditional roll cakes are made by turning the hot cake onto a powdered sugar-covered tea towel or parchment paper and then rolled up immediately. Rolling up a hot cake will theoretically keep it from cracking and ensures that it’s pliable and can be unrolled, slathered with filling, then rolled back up.
The problem? Flipping out a hot cake is a tiny bit anxiety-producing (understatement there!) and I’ve always found that rolling it up in a tea towel, no matter how well sugared, causes the cake to stick a little bit and gives it a funky texture on top once it’s unrolled.
The solution? Line your jelly roll pan with parchment paper, then once the cake comes out of the oven, simply use the parchment paper to lift the cake out of the pan, and roll it right up in the parchment paper. Simpler, less mess, I find it creates a superior texture to the cake (a tighter, smoother crumb), and the exterior of the cake is smoother and more aesthetically pleasing.
More Pumpkin Roll Tips
Let’s make these the best pumpkin rolls your Thanksgiving has ever seen!
- If you do not have pumpkin pie spice on hand, you can make homemade pumpkin pie spice using cinnamon, ginger, nutmeg, cloves, and allspice.
- This recipe only calls for ⅔ cup pumpkin puree; one 15-ounce can of pumpkin puree will yield three pumpkin rolls, so you may as well bake them up and freeze a couple for holiday festivities.
- If you do not have a jelly roll pan and don’t want to buy one, you can use a half sheet pan; just trace a 10×15-inch rectangle on parchment paper and spread the cake batter in that area only.
- For a super pretty presentation, slice off the ends of the pumpkin roll before serving to showcase the swirl!
- A large serrated knife makes for a nice, clean cut and keeps the pumpkin roll from getting smooshed when sliced.
- Make-Ahead: Once the pumpkin roll is assembled, wrapped in plastic wrap and refrigerated, it can be stored for up to 2 days before serving.
- To Freeze: Wrap the pumpkin roll tightly in plastic wrap, then in aluminum foil and place in a freezer-safe zip-top resealable bag. Freeze for up to 3 months; thaw overnight in the refrigerator.
More Pumpkin Desserts You’ll Love
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Scones with Spiced Glaze
- Pumpkin Bread with Chocolate Chips & Pecans
- Pumpkin Spice Latte Cupcakes
- Pumpkin-Gingerbread Trifle
Watch How to Make an Old-Fashioned Pumpkin Roll:
Pumpkin Roll
Ingredients
For the Cake:
- ¾ cup (93.75 g) all-purpose flour
- 1 tablespoon (0.5 teaspoon) pumpkin pie spice
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- 1 cup (200 g) granulated sugar
- 3 eggs, at room temperature
- 1 teaspoon vanilla extract
- ⅔ cup (163.33 g) canned pure pumpkin
For the Filling:
- 8 ounces (226.8 g) cream cheese, at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 1 cup (120 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
For Garnishing
- Powdered sugar
Instructions
- Make the Cake: Preheat oven to 375 degrees F. Grease a 10×15-inch jelly roll pan with butter or non-stick cooking spray. Line with parchment paper, allowing a 1-inch overhang on the long sides of the pan. Spray the parchment paper with non-stick cooking spray; set aside.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
- In a large bowl, whisk the sugar, eggs, and vanilla vigorously until thick and pale, about 2 minutes. Gently whisk in the pumpkin puree to combine.
- Using a rubber spatula, fold the dry ingredients into the pumpkin mixture until no streaks of flour remain. Pour the batter into the prepared pan and spread into an even layer.
- Bake until the top of the cake springs back when lightly pressed, 13 to 15 minutes.
- Very carefully lift the edges of the parchment paper to lift the cake out of the pan and place on a flat, heatproof surface. Starting on a short end, roll the cake up with the parchment paper until completely rolled, then place on a wire rack to cool completely.
- Make the Cream Cheese Filling: In a large bowl, beat the cream cheese and butter at medium speed until light and fluffy, about 2 minutes. Add the powdered sugar and vanilla and beat on medium-low speed until combined, then scrape down the bowl, increase the speed to medium, and beat for 1 more minute.
- Assemble Pumpkin Roll: Once the cake is completely cool, very slowly unroll it. Spread the cream cheese filling in an even layer, leaving a ½-inch border around all of the edges.
- Gently roll the cake back up without the parchment paper (it can now be discarded), then wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour.
- When ready to serve, remove the plastic wrap, place the pumpkin roll on a serving platter and dust with powdered sugar. Slice and serve. Leftover pumpkin roll can be wrapped in plastic wrap and refrigerated for up to 5 days.
Notes
- If you do not have pumpkin pie spice on hand, you can make homemade pumpkin pie spice using cinnamon, ginger, nutmeg, cloves, and allspice.
- This recipe only calls for ⅔ cup pumpkin puree; one 15-ounce can of pumpkin puree will yield three pumpkin rolls, so you may as well bake them up and freeze a couple for holiday festivities.
- If you do not have a jelly roll pan and don’t want to buy one, you can use a half sheet pan; just trace a 10×15-inch rectangle on parchment paper and spread the cake batter in that area only.
- For a super pretty presentation, slice off the ends of the pumpkin roll before serving to showcase the swirl!
- A large serrated knife makes for a nice, clean cut and keeps the pumpkin roll from getting smooshed when sliced.
- Make-Ahead: Once the pumpkin roll is assembled, wrapped in plastic wrap and refrigerated, it can be stored for up to 2 days before serving.
- To Freeze: Wrap the pumpkin roll tightly in plastic wrap, then in aluminum foil and place in a freezer-safe zip-top resealable bag. Freeze for up to 3 months; thaw overnight in the refrigerator.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Update Notes: This recipe was originally published in November 2012. Updated in November 2019 with an improved recipe, new photos, and a video.
[photos by Ari of Well Seasoned]
I love making roll cakes, but like most, really dislike flipping the cake onto a towel. Do you think this parchment paper method would work for various kinds of cakes…I.e. chocolate or sponge?
Nice Recipe, Love this article . Niranjan
Oh my goodness! Can I give you a giant virtual hug? I am 72 yo and you have made my pumpkin roll life better! Soooo easy! No freaking out when trying to flip that hot cake!!! Thank you so much. I’ve been following you since the beginning and always learning something new…. yes you CAN teach an old dog new tricks!!
I’ve made pumpkin roll since I was 5 at my moms side. Your recipe is really close to mine, yours adds baking soda where mine didn’t and mine has a tsp of lemon juice. I liked the parchment paper roll up verses the flip onto a powdered sugar towel. I did add walnuts to one because my family likes them that way. They’re delicious! I will be making your fudge as soon as December hits. We love your recipes.
Thanks For Sharing
Will Definitely Try
It Just Look like wow.. Keep sharing these amazing recipes.. Love It
I can’t stop making it at home after reading this blog as I just want to relish this one right now. superb blog and i was imagining the same while reading.
After seeing this recipe for years, I finally got around to making it (the classic Libby recipe) for the first time for Christmas 2019. It was so good, I wished I had made it years earlier. I especially loved how clean the spices came through in the cake, I think because there is not fat in the cake, just eggs. And that the cream cheese filling isn’t over sweet.
I saved this recipe a few years ago and have been making it every year but this recipe is not the same as the one I did last year and the year before I never had to use pumpkin spice!!
Hello dear,
This classic pumpkin roll recipe with cream cheese filling is the all-time favorite recipe.
It suits every occasion. Trying to make this by my own without any cracking in rolls with your suggestions.
Can you use fresh pumpkin?
Hi Janice, You can as long as you’re sure to strain it and squeeze out every last drop of moisture.
Pumpkin rolls with cheese filling sounds so fantastic! Thank you for the recipe!
Hi everyone, I’ve been making pumpkin roll for years.
LOVE parchment roll up !! GREAT idea.
Thank you as always for your wonderful ideas and sharing your family with us.
GOD BLESS you all.
That looks delicious!
Delicious Recipe!! I will definitely prepare it this weekend. Thanks for sharing this post.
I hate to be that person what what was the spice ratio used in your original recipe? Was is 1/2 tsp clove and 1 tsp of cinnamon? I make your OG recipe every year for Thanksgiving and my family thinks its perfect!
Not sure of Michelle’s original recipe but I make lots of pumpkin rolls using the Libby can pumpkin recipe and the spices are 1/2 tsp ground cinnamon, 1/2 tsp ground cloves, 1/4 tsp of salt.
Hi Bonnie, Yes, it was ½ teaspoon cloves and ½ teaspoon cinnamon. So thrilled your family has enjoyed it! :)
Thank you so much! I have made it every year since 2012, its not thanksgiving without it!
Hi Michelle,
I have been making pumpkin rolls for years. Sometimes it comes out O.K., sometimes not. Sometimes there are enormous cracks, and I want to throw the whole thing in the trash , but don’t.After all, it tastes good, just looks awful. A couple of weeks ago, I wanted to make one for a family dinner. I tried five times, using different techniques to prevent cracking, but alas, they all cracked. Pumpkin roll has gotten to be a joke in my house. I use a stand alone thermometer, and my oven temp. is correct. I am going to try your recipe and method for rolling.
Keeping my fingers crossed for a pumpkin roll with no cracks!😁
Donna
I like the idea of using parchment to line the baking sheet and then rolling up the cake in it. I’ve never had a problem with my pumpkin roll cake cracking, but I have had small issues with it sticking to the waxed paper as I peel it off before rolling. Plus I’m never a fan of the messy tea towel that’s left at the end, so parchment it is this year. What a great tip! Also, one of the commenters said she adds a bit of homemade whipped cream to her filling. I also like that idea as I do like just a bit lighter filling.
I always sprinkle ~1/4 cup of toffee bits in with the filling. It give a bit of a crunch without being too much.
I made this yesterday and it is delicious. My only problem is that the outside of the roll is a bit sticky and feels a little wet. I dusted the parchment with powdered sugar and it all seemed to get absorbed into the cake. It tastes great but feels a little strange when I cut it and is very sticky to the touch. What did I do wrong?
Can you do a homade Chessecake recipe please
I’ve made pumpkin rolls for years and have found that if you roll the cake while it is warm instead of fully cooled, it does not crack or tear. My younger adult son says this is his favorite dessert. My pan size is 15 x 10, I use wax paper to line the pan and a kitchen towel to place the cake on. I mix homemade whipped cream (about 3/4 cup) into the filling which makes it light and fluffy. Love your blog,
I made the pumpkin roll. It is delicious. I used almond extract as opposed to vanilla. Then I wondered about cinnamon extract…..next time.
Hi, we just had our sunday Kaffeekränzchen with this roll- oh my!! Absolutely love it. Added some lemon juice to the filling. Looking forward to making it again
Hope you enjoy the this
I love your recipes, but they would be so much easier to convert to larger pans if you gave metric measurements.
FANTASTIC RECIPE!! I made 1 on Wednesday for Thanksgiving but the family dug into it as soon as it was cold. I have made 3 more since Wednesday and they are all almost gone.
Think I can make it today (Tuesday) to serve on thanksgiving?
Yes, definitely! Just be sure to wrap it tightly in plastic wrap and refrigerate.
Made this and it was wonderful! Best dessert on the table, thanks for the recipe!
this is the libby’s pumpkin roll recipe…i just made one using that recipe. identical.
Hi Michelle! I made this last year and ADORE this recipe! For this year, I’m trying to sneak in some more pumpkin…how do you think this would do with a cup or more of pumpkin? Thanks! :)
Hi Mary, An entire extra cup of pumpkin will definitely affect the texture of the cake; it will likely be much too moist if you just add an extra cup of pumpkin. You would need to play around with the other ingredients to balance everything out.
Sounds great…but I’m addicted to chocolate – so will be adding mini chocolate chips to the cream cheese mixture…can’t wait to try it!
Michelle,would this become a spice cake roll if I subbed sour cream for the pumpkin? What else could I try? My family does not care for pumpkin, but the flavors in the spices and the filling sound wonderful for this time of year. Thanks for your help.
Hi Shelby, I have not tried to do that, so I’m not sure how the sour cream for pumpkin sub would work out, but if you try it, please let me know how it turns out!
My Episcopal Church Women’s Group is making these this year as a fundraiser. Our recipe is a little different from this one but not by much! We freeze them and they freeze just fine. We have trouble with the roll cracking to some degree- but once they have set for a bit and you cover them with powdered sugar you would never know they had cracked. They are very good.
This has definitely been on both my eating and baking bucket lists. You made it sound easy so I’ll try to make one. Thanks! It looks delicious.
Teresa
Hello Dear, are you really visiting this site regularly, if so after that youwill definitely take nice know-how.
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!
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.
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!
Hi Tina, Unfortunately for this application, aluminum foil will not work. You’ll need to use wax or parchment paper.
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 :)
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!
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!
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!
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!
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!!
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?
i have the same problem! did you ever make the roll with your pan?
YUM, I love this and haven’t made it yet this year!
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.
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.
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.
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 :)
A roll cake has been on my, want to make list for a while, I haven’t considered pumpkin but this one looks great.
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!
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!!!
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! :)
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!
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! :D
I made this for Thanksgiving tonight and it was FABULOUS!!!!!!!!!!!!! SO MOIST!!!
DE-LICIOUS!!!
Can’t wait to make mine.
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.
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.
I have always wanted to try to make a pumpkin roll. I actually prefer them to pies!
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.
This looks delish, I think I will make it this year. Is it 2/3 of a 15oz canof pumpkin or the large cans?
Oh my. I thought it said 2/3 of the can. I obviously missed the cup! haha
UGH please modify the recipe to say 2/3 CUP of pumpkin…… just did everything very carefully and added 2/3 of a can :-(
Hi Nancy, I just double checked the recipe and it DOES say 2/3 CUP. I’m sorry you misread and it didn’t turn out :(
This cake is a must on our Thanksgiving table. All the bakers in our family make it!
Gorgeous! I haven’t made a pumpkin roll in years but I’m thinking I might make one next week.
This is gorgeous!
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 =)
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.
Mmm, I love pumpkin rolls! We use to have these all of the time for Thanksgiving!
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!
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!
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!
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.
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!
I’ve always wanted to make this! It looks and sounds so fabulous.
This recipe is nostalgic for me- my mom made one every year!
Can the pumpkin roll be at all frozen a few days before Thanksgiving?
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.
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!
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!