Easy Pumpkin Roll with Cream Cheese filling
This Easy Pumpkin Roll Cake is made with a soft, fluffy pumpkin sponge cake rolled with a lightly sweetened cream cheese frosting. It's full of warm fall spices and makes the perfect dessert for Thanksgiving or any holiday gathering!
Jump to Recipe
Growing up, I loved eating those Little Debbie Swiss Rolls. I know, they're not exactly the same as a homemade cake roll, but the idea of a rolled-up cake with a creamy filling was always something I loved.
I still remember how amazed I was when I first saw a homemade cake roll. It was so beautiful, and I couldn't believe you could roll a cake without breaking it!
Of course, the first homemade cake roll I ever tried was the classic pumpkin roll from the back of the Libby's canned pumpkin label. Over the years, and after lots of baking, I've made a few changes to create my own version that I absolutely love.
And if you've never made a pumpkin roll before, don't let the rolling part intimidate you. I'll walk you through everything, including my favorite tips to help prevent cracking.
Why You'll Love This Pumpkin Roll Cake
- Quick to bake: The cake takes only 10–11 minutes in the oven!
- Beautiful presentation: Those swirls of pumpkin cake and cream cheese frosting make an impressive dessert for any gathering.
- Soft and delicious: The light, fluffy pumpkin cake pairs perfectly with the sweet and tangy cream cheese filling.
- Perfect for the holidays: This is one of my favorite desserts to serve after Thanksgiving dinner or bring to a potluck.
- Make ahead: Prepare the pumpkin roll in advance and keep it refrigerated until you're ready to serve.
One reason you shouldn't make this pumpkin roll? Because once everyone tries it, you'll probably be asked to make it every year!
Pumpkin Roll Ingredients & Substitutions:
- All-Purpose Flour: Gives the cake structure while keeping it soft and tender. Make sure to measure your flour correctly to avoid a dry cake.
- Spices: I use a simple combination of cinnamon and pumpkin pie spice for that warm fall flavor.
- Eggs: Unlike the original Libby's recipe, I use four large eggs instead of three. The extra egg provides more structure, while whipping the eggs and sugar adds air to create a light, fluffy cake.
- Dark Brown Sugar: I prefer dark brown sugar because it gives the cake a deeper molasses flavor and a richer brown color. You can use light brown sugar for a milder flavor.
- Pumpkin Puree: I use Libby's 100% pure pumpkin. Make sure you're using pumpkin puree and not pumpkin pie filling, which already contains added sugar and spices.
- Cream Cheese: The star of the frosting! Use full-fat, brick-style cream cheese for the best texture. Make sure it's softened before mixing.
- Pecans: These are optional, but I love the extra texture and appearance they give the pumpkin roll. You can also substitute walnuts or leave the nuts out completely.
Step-by-Step Pumpkin Roll Cake:
Prepare the Jelly Roll Pan
Start by spraying your jelly roll pan with cooking spray. Line it with parchment paper, pressing it into the corners and along the sides of the pan. Lightly spray the parchment paper again to prevent sticking. Never use wax paper for baking.
Measure all your ingredients before starting. Since we're whipping the eggs and sugar to create an airy batter, you'll want to bake the cake right after mixing.
Make the Pumpkin Cake Batter
In a stand mixer fitted with the whisk attachment, combine the eggs and sugar. Whip on high speed until the mixture doubles in volume and becomes light and fluffy. You can also use an electric hand mixer.
Add the pumpkin puree and mix on medium speed for about 15 seconds. Add the dry ingredients and mix on high speed for another 20–30 seconds until everything is well combined.
Pour the batter into the prepared jelly roll pan and spread it evenly with an offset spatula. Sprinkle chopped pecans or walnuts over the top, if using.
Bake at 350°F for 10–11 minutes, or until the cake is set. While the cake bakes, prepare your parchment paper and kitchen towel for rolling.
How to Roll the Pumpkin Cake
This is probably the most important part of making a pumpkin roll! You'll want to work quickly while the cake is still hot to help prevent cracking.
Prepare two sheets of parchment paper, a clean kitchen towel, and a half-sheet pan or large cutting board. Lightly spray one side of each parchment sheet with cooking spray.
As soon as the cake comes out of the oven, place one sheet of parchment paper, sprayed side down, over the cake. Place a baking sheet or cutting board on top and carefully flip everything over.
Remove the jelly roll pan and gently peel away the parchment paper the cake baked on.
Place the second sheet of parchment paper, sprayed side down, over the exposed cake. With the towel underneath to help guide and protect your hands, carefully roll the warm cake with the parchment paper, starting at one of the short ends.
Leave the cake rolled up and allow it to cool completely before adding the cream cheese frosting.
Make the Cream Cheese Frosting
In a large mixing bowl, beat the softened butter for about 1 minute until smooth and creamy. Add the softened cream cheese and continue mixing for another minute.
Add the powdered sugar and vanilla extract, then beat for 2–3 minutes until the frosting is smooth and fluffy.
Assemble the Pumpkin Roll
Once the cake has cooled completely, carefully unroll it and remove the parchment paper from the inside.
Spread the cream cheese frosting evenly over the cake using an offset spatula, leaving about ¼ inch of space around the edges.
Gently roll the cake back up, using the parchment paper underneath to help guide it into a tight, even roll. Slowly peel the parchment away as you roll.
Wrap the pumpkin roll tightly in plastic wrap, gently shaping it into an even cylinder. Refrigerate for at least 1 hour before slicing and serving.
Tips for the Perfect Pumpkin Roll
Over the years, I've made plenty of pumpkin rolls, and I've learned a few tricks along the way. Here are my best tips to help you make a beautiful cake roll without cracking.
Don't overbake the cake. This is one of the biggest reasons pumpkin rolls crack. The cake may still look slightly shiny when it's ready, but it will continue to cook from the remaining heat after leaving the oven. In my oven, 10 minutes is the sweet spot.
Work quickly. As soon as the cake comes out of the oven, flip and roll it while it's still hot. Waiting too long can make the cake more likely to crack.
Spray the parchment paper. Lightly spraying the parchment paper helps prevent the cake from sticking, making it easier to roll and unroll.
Use a kitchen towel. The towel helps protect your hands from the heat and gives you more control when rolling the cake.
Whip the eggs and sugar properly. This is one of my most important tips! Whipping the eggs and sugar until light and fluffy creates an airy batter. I've noticed that when I don't whip them enough, my pumpkin roll is more likely to crack. I also briefly whip the batter again after adding the flour, using my recipe's mixing method. Don't skip these steps!
Frequently Asked Questions
Why Does My Pumpkin Roll Keep Cracking?
Pumpkin rolls can crack for several reasons, but the most common are overbaking, not whipping the eggs and sugar enough, or waiting too long to roll the cake.
Make sure you whip the eggs and sugar until light and fluffy, avoid overbaking, and roll the cake while it's still hot.
My Pumpkin Roll Cracked. How Can I Fix It?
Don't worry! I've had my fair share of cracked pumpkin rolls, and there are a few ways to save them.
Tip 1: Hide the crack inside the roll. If the cake cracks near one end, try rolling that end inward first. This helps hide the crack inside rather than leaving it visible on the outside.
Tip 2: Use the cream cheese frosting as glue. If the cake cracks in the middle or along the edges, gently push the pieces back together and spread some cream cheese frosting over the cracked area. Carefully roll the cake back up to help hold everything together.
Tip 3: Keep practicing! Making a beautiful pumpkin roll takes practice. Even if yours cracks, I promise it'll still taste just as delicious!
Does Pumpkin Roll Need to Be Refrigerated?
Yes! Since the filling contains cream cheese, the pumpkin roll needs to be refrigerated. Keep it tightly wrapped or stored in an airtight container until you're ready to serve.
Can I Freeze Pumpkin Roll?
Absolutely! Wrap the pumpkin roll tightly in plastic wrap, then place it in a freezer-safe storage bag or wrap it with an additional layer of foil. Freeze for up to 3 months.
Thaw the pumpkin roll overnight in the refrigerator before slicing and serving.
One of my favorite things to do is slice the pumpkin roll and wrap each piece individually. This way, I can take out a slice whenever I'm craving something sweet!
Can I Make Pumpkin Roll Ahead of Time?
Yes! Pumpkin rolls are perfect for making ahead, especially during the busy holiday season.
There are two ways I like to prepare them in advance.
Option 1: Make the entire pumpkin roll. Bake the cake, add the cream cheese frosting, and roll it up. Wrap it tightly in plastic wrap and an additional layer of foil if freezing. Keep refrigerated until you're ready to serve, or freeze for longer storage.
Option 2: Prepare the cake ahead of time. Bake and roll the pumpkin cake without the frosting. Let it cool completely, then wrap it well and refrigerate overnight or freeze until needed. Thaw in the refrigerator before unrolling and filling.
When I used to bake pumpkin rolls to sell, I would bake all the cakes in one day and wrap them tightly in plastic wrap. The following day, I would prepare the cream cheese filling, assemble the rolls, and package everything.
It made the whole process so much easier, especially when making multiple pumpkin rolls at once!
More Fall Desserts to Try
If you love this pumpkin roll cake, here are a few more fall desserts to add to your baking list!
- Pumpkin Cheesecake Cupcakes
- Pumpkin Chai Caramel Cinnamon Rolls
- Pumpkin Donuts with Brown Butter Maple Glaze
- Apple Crumble Cinnamon Rolls
Whether you're making this pumpkin roll for Thanksgiving, a holiday party, or just because you're craving something pumpkin, I hope you enjoy it as much as I do. And remember, even if your first roll isn't perfect, it'll still be delicious!
Easy Pumpkin Roll with Cream Cheese filling
Equipment
- 15in x 10in Jelly Roll Pan
Ingredients
Pumpkin Roll
- 4 large eggs room temperature
- ½ cup dark brown sugar
- ½ cup sugar
- 1 teaspoon vanilla extract
- ⅔ cup pumpkin puree
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup pecans chopped
Cream Cheese Icing:
- 8 oz cream cheese frosting room temp
- 4 tablespoon 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.
4 responses to “Easy Pumpkin Roll with Cream Cheese filling”
-
Be nice to actually have a recipe instead of all the fluff, no interest in having to search for the actual recipe.-
There are reasons why the fluff exists. Without the fluff you might wonder why didn't my pumpkin roll turn out right? I wonder what I did wrong. The fluff might not be essential for you but it is for some people.
-
-
Leave a Reply