This easy pumpkin roll recipe is always a crowd-pleaser. It’s a moist sponge-like cake that’s slathered with a heavenly cream cheese filling that’s rolled up to create the perfect pumpkin roll. With my Step-by-Step recipe and guide you’ll be making it every year for the holidays too!
I grew up eating Swiss rolls from the little Debbie packages. I know, two different types of cake rolls were talking about here but still, it’s the same overall idea of eating a rolled-up cake.
But the first time I had a rolled cake I was astounded by the beauty of it. Just like how I was amazed at the Swiss roll. And of course, the first cake roll I’ve ever had was the pumpkin cake roll. It’s the famous recipe on the back label of the Libby’s canned pumpkin filling. But over the years and many baking experiences later I’ve tweaked it to my own recipe that I love!
Why You Shouldn’t make this Pumpkin Roll:
Because you simply will be asked to make it every year!
Why You Should Make Pumpkin Rolls:
- Quick Baking Time, It takes only 10 minutes in the oven!
- It’s a beautiful Cake Roll that will WOW your guest! You’ll be so proud of yourself for making something this beautiful
- So Delicious! The combination of the tender pumpkin cake with the lightly sweetened cream cheese frosting is the perfect dessert after a Thanksgiving meal.
- Perfect for Potluck
Pumpkin Roll Ingredients:
- All Purpose Flour
- Spices: I used a simple blend of cinnamon and pumpkin pie spice
- Eggs: A little different than the Libby’s pumpkin roll Recipe, I use 4 large eggs instead of 3. Adding an extra cake aerates the cake and results in a thicker batter.
- Cream Cheese: There’s no skipping this ingredient here!
- Dark Brown Sugar: Using dark brown sugar vs light brown sugar creates a darker brown color on the cake. I prefer to use dark brown sugar because of the flavor and color I want to achieve.
- Pumpkin Puree: I use Libby’s Pumpkin Puree, never use pumpkin pie filling.
- Pecans: This is an optional ingredient, but I love the look of the pumpkin roll and the texture it gives.
Step-by-Step Pumpkin Roll Cake:
Pumpkin Roll Prep:
Spray Jelly Roll Pan with Cooking spray and then a piece of parchment paper over it. (Never use wax paper) Pressing in on the corners and sides and then spray it again with cooking spray.
Measure all the ingredients and have them ready. This recipe is best baked right away because of the aerated batter, and everything comes together quickly.
Pumpkin Roll Batter:
In a large stand mixer with a whisk attachment or a large mixing bowl with an electric mixer add in the eggs, and sugar and whip on high until it doubles, and the mixture is lighter in color.
Add in the pumpkin puree and mix on medium for 15 seconds and then add the dry ingredients into the wet ingredients and mix on high speed for 20 to 30 seconds.
Pour the cake batter into the prepared pan and spread evenly with an offset spatula. Spread the chopped pecan pieces or walnuts if preferred and then bake at 350 degrees for 10 to 11 minutes.
While the cake is baking prepare the next step.
Pumpkin Cake Rolling:
Gather 2 parchment paper sheets, a kitchen towel, and a half sheet pan, or a large cutting board. Spray one side of the parchment paper with cooking spray and set aside until needed.
Once the cake roll has finished baking place the sprayed side-down parchment paper on top of the roll and then place a cookie sheet over and flip the whole thing.
Take off the jelly roll pan and peel the parchment paper off carefully. Place the other parchment paper sprayed side-down on the cake roll and then transfer to the prepared towel. Now you should have the kitchen towel on the bottom. parchment paper, pumpkin roll, and then parchment paper again. With the kitchen towel push, curl and roll the cake until it reaches the end. Set aside and allow the cake roll to cool down.
Pumpkin Roll Icing:
In a large bowl add the room temperature butter and whip for 1 minute, and then add in the softened cream cheese. Continue to beat for 1 minute and then add in the confectioners’ sugar, and vanilla extract mixing for an additional 2 to 3 minutes.
Pumpkin Roll Assembly:
Once the cake roll has cooled, carefully unroll the cake, and then peal the top parchment paper. Pour the cream cheese mixture on top of the cake roll and spread with an offset spatula to create an even layer, leaving a quarter of an inch unfrosted on the edges. Gently and slowly roll the pumpkin roll, lifting the parchment paper slowly away from you to allow the pumpkin roll to curl and roll. Take off the parchment paper and wrap the pumpkin roll in plastic wrap shaping and tightening the shape into a cylinder shape. Refrigerate the pumpkin roll for at least 1 hour before cutting and enjoying.
Frequently Asked Questions:
Does my pumpkin roll need to be refrigerated?
- Yes! Because the filling contains cream cheese it does need to be refrigerated.
Can I freeze my pumpkin roll?
- Wrap in plastic wrap and then in a freeze-safe storage bag and freeze for up to 3 months. Thaw out, slice, and enjoy! One of my favorite things to do is to slice and wrap them up individually and thaw slices as needed.
Why does my pumpkin roll keep cracking?
Cracking can happen for several reasons but here are some simple tips:
- Overbaking: The cake will look shiny still but won’t look like it’s fully cooked, but the cake will continue to internally cook even when you take it out of the oven, my sweet spot with my oven is 10 minutes.
- Working Fast: As soon as the cake is out of the oven flip the cake over and roll as soon and as carefully as you can.
- Spray the parchment paper with cooking spray to prevent the pumpkin roll from sticking to the parchment paper.
- Kitchen Towel: Using a kitchen towel as your guide to roll the cakes in will help you roll faster and better due to the heat.
- Whip the eggs and sugar: I find that this is a crucial step. When I don’t aerate my eggs and sugar enough my cake roll tends to crack more. And then another crucial step is whipping the entire batter on high again after the flour is added. DON’T SKIP THIS STEP!
My pumpkin roll cracked how do I fix it?
- Tip #1: Figure out where it cracked at. If it cracked at one end and not the other roll the cracked side inside first. This way the cracked cake is on the inside of the cake roll and not on the outside.
- Tip #2: Use the cream cheese frosting as a glue. If the cracked part of the cake is in the middle or the edge then I push the cake pieces together to remold and then will place cream cheese frosting over it and quickly roll up to amend the cracked part.
- Tip #3: It takes time to perfect. But I promise it’ll be just as delicious as an uncracked one.
How can I prep this pumpkin roll in advance?
- One: Make the entire recipe and fill it with cream cheese and then wrap it in plastic wrap and then again with a layer of foil.
- Two: Bake the cake rolls only and either refrigerate or freeze them until needed.
When I used to prep and bake pumpkin rolls to sell, I would bake the cake rolls all in one day, plastic wrap them well, and then on the next day, I would fill and package them.
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If you liked this pumpkin roll recipe you will love my other pumpkin recipes:
- The Most Wonderful Pumpkin Cake Recipe
- The Best Pumpkin Chocolate Chip Cookie Bars
- Pumpkin Bread with Cinnamon Swirl
My favorite fall desserts:
- Chewy Brown Sugar Ginger Maple Cookies
- No Bake Apple Cheesecake Bars with Biscoff
- Pumpkin Spice Oatmeal Cream Pies
Easy Pumpkin Roll with Cream Cheese filling
Equipment
- 15in x 10in Jelly Roll Pan
Ingredients
Pumpkin Roll
- 4 large eggs room temperature
- 1/2 cup dark brown sugar
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2/3 cup pumpkin puree
- 3/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup pecans chopped
Cream Cheese Icing:
- 8 oz cream cheese frosting room temp
- 4 tbsp butter temp
- 1 cup powdered sugar
Instructions
Pumpkin Roll Prep:
- Spray Jelly Roll Pan with Cooking spray and then a piece of parchment paper over it. (Never use wax paper) Pressing in on the corners and sides and then spray it again with cooking spray.
- Measure all the ingredients and have them ready. This recipe is best baked right away because of the aerated batter, and everything comes together quickly.
Pumpkin Roll Batter:
- In a large stand mixer with a whisk attachment or a large mixing bowl with an electric mixer add in the eggs, and sugar and whip on high until it doubles, and the mixture is lighter in color.
- Add in the pumpkin puree and mix on medium for 15 seconds and then add the dry ingredients into the wet ingredients and mix on high speed for 20 to 30 seconds.
- Pour the cake batter into the prepared pan and spread evenly with an offset spatula. Spread the chopped pecan pieces and then bake at 350 degrees for 10 to 11 minutes.
- While the cake is baking prepare the next step.
Pumpkin Cake Rolling:
- Gather 2 parchment paper sheets, a kitchen towel, and a half sheet pan, or a large cutting board. Spray one side of the parchment paper with cooking spray and set aside until needed.
- Once the cake roll has finished baking place the sprayed side-down parchment paper on top of the roll and then place a cookie sheet over and flip the whole thing.
- Take off the jelly roll pan and peel the parchment paper off carefully. Place the other parchment paper sprayed side-down on the cake roll and then transfer to the prepared towel. Now you should have the kitchen towel on the bottom. parchment paper, pumpkin roll, and then parchment paper again. With the kitchen towel push, curl roll the cake until it reaches the end. Set aside and allow the cake roll to cool down.
Pumpkin Roll Icing:
- In a large bowl add the room temperature butter and whip for 1 minute, and then add in the softened cream cheese. Continue to beat for 1 minute and then add in the confectioners’ sugar, and vanilla extract mixing for an additional 2 to 3 minutes.
Pumpkin Roll Assembly:
- Once the cake roll has cooled, carefully unroll the cake, and then peal the top parchment paper. Pour the cream cheese mixture on top of the cake roll and spread with an offset spatula to create an even layer, leaving a quarter of an inch unfrosted on the edges. Gently and slowly roll the pumpkin roll, lifting the parchment paper slowly away from you to allow the pumpkin roll to curl and roll. Take off the parchment paper and wrap the pumpkin roll in plastic wrap shaping and tightening the shape into a cylinder shape. Refrigerate the pumpkin roll for at least 1 hour before cutting and enjoying.
