Pumpkin Roll

A classic pumpkin roll recipe with cream cheese filling - turns out perfectly every time and NO flipping a cake onto a tea towel!

Course Dessert
Cuisine American
Prep 15 minutes
Cook 15 minutes
Chilling time 1 hour
Total 1 hour 30 minutes
Servings 8 servings
Calories 406 kcal
Author Michelle


For the Cake:

  • ¾ cup all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 3 eggs at room temperature
  • 1 teaspoon vanilla extract
  • cup canned pure pumpkin

For the Filling:

  • 8 ounces cream cheese at room temperature
  • 6 tablespoons unsalted butter at room temperature
  • 1 cup powdered sugar sifted
  • 1 teaspoon vanilla extract

For Garnishing

  • Powdered sugar
US Customary - Metric


  1. Make the Cake: Preheat oven to 375 degrees F. Grease a 10x15-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.

  2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.

  3. 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.

  4. 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.

  5. Bake until the top of the cake springs back when lightly pressed, 13 to 15 minutes.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

Recipe Notes

Recipe slightly adapted from Libby's.

Nutritional values are based on one serving

Nutrition Facts
Pumpkin Roll
Amount Per Serving
Calories 406 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Cholesterol 115mg38%
Sodium 259mg11%
Potassium 147mg4%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 41g46%
Protein 5g10%
Vitamin A 3910IU78%
Vitamin C 1mg1%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.