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+ servings

Pumpkin Roll

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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 Time 15 mins
Cook Time 15 mins
Chilling time 1 hr
Total Time 1 hr 30 mins
Servings 8 servings
Calories 406
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


  • 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.
  • 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.



  • 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 10x15-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.
Recipe slightly adapted from Libby's.
Nutritional values are based on one serving


Calories: 406kcal | Carbohydrates: 53g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 115mg | Sodium: 259mg | Potassium: 147mg | Fiber: 1g | Sugar: 41g | Vitamin A: 3910IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg