The World’s Best Pumpkin Roll
This really is the world’s best pumpkin roll! Soft, moist pumpkin cake wrapped around a sweet cream cheese filling and finished with a dusting of powdered sugar, it’s pure fall magic. The best part? It’s surprisingly easy to make.
A Reader’s Review
I made this Pumpkin Roll yesterday and it was an absolute hit!
Excellent taste and texture and the best part was that it is so easy to make!!
LOVE, LOVE, LOVE IT!
Pumpkin Roll Secrets I Swear By
No-Crack Confidence: Say goodbye to the messy towel method. With parchment, this roll lifts, rolls, and slices beautifully every time.
Perfect Texture: Rolling the cake while warm sets the curve, chilling locks it in, and my timing tricks keep it fluffy, not dry.
Pro Secrets Built In: From pure pumpkin purée (not pie filling!) to the right pan size, I’ve tested it all so you don’t have to.
Ingredients Needed
Pumpkin Purée: Use pure pumpkin purée, not pie filling. If you use homemade, squeeze in cheesecloth to remove excess water.
Spices: Substitute with 2 teaspoons of pumpkin pie spice if preferred.
How to Make the BEST Pumpkin Roll
Get ready to see how EASY it is to make this pumpkin roll! Seriously, you’ll want to make this all year long after trying it!
Prep & Parchment: Preheat oven to 375°F. Line a 10×15-inch jelly roll pan with parchment, leaving a 1-inch overhang, and lightly spray with cooking spray. *Parchment prevents sticking, makes lifting easy, and helps roll the cake without cracks. In a large bowl, beat eggs, sugar, pumpkin, vanilla, cinnamon, nutmeg, and cloves until combined.
Whisk & Mix: In a separate bowl, whisk together the flour, baking soda, and salt. Then, add the flour mixture to the egg mixture until just barely combined, and no streaks of flour remain.
Bake: Pour and spread the batter evenly in the prepared pan. Bake for 13-16 minutes, until the center of the cake springs back when gently pressed. *Start checking at 11 minutes.
Cool Rolled Up: Remove and allow it to cool until it’s cool enough to touch. Use the parchment to lift the cake out of the pan before gently rolling it up from one short end, rolling the parchment up inside. Keeping the cake in a roll, let it cool completely on a wire rack. *This sets the curve so it rolls back easily with filling.
Make Filling: While the cake cools, add the cream cheese, butter, powdered sugar, and vanilla to a large bowl and beat with a hand mixer until smooth.
Fill & Roll: Once the cake has cooled completely, carefully unroll it. Spread the cream cheese filling over the cake, leaving a ¼-inch border around the edges. Tightly roll the cake back up from the short side, removing the parchment paper as you go. Chill the cake for at least an hour, then sprinkle with powdered sugar and serve.
Alyssa’s Pro Pumpkin Roll Tips
If this is your first time making a roll cake, don’t worry, I’ve got you covered. Pay attention to the details in the instructions and follow these helpful tips.
Pan Size: A 10×15-inch jelly roll pan is ideal, but a 12×17-inch works, just reduce baking time by 2–3 minutes.
Filling: Don’t overfill. Leave a ¼–½ inch border to keep it from oozing.
Rolling: Roll snugly using the parchment, but not so tight that it cracks. Peel parchment slowly for a clean roll.
Chill Before Cutting: Refrigerate for at least 1 hour (or overnight) for clean, even slices. Use a sharp knife or unflavored dental floss.
Pumpkin Roll Cake
Equipment
Ingredients
Cream Cheese Filling
1 (8-ounce) package softened cream cheese3 tablespoons softened salted butter1 cup powdered sugar plus more for dusting ½ teaspoon vanilla extract
Instructions
Cream Cheese Filling
Notes
Make Ahead and Storage Instructions
Make Ahead: Keep the rolled cake (unfilled) in the fridge for up to 2 days, then bring it to room temperature before filling. Or fully assemble with filling and refrigerate up to 4 days. Always wrap well in plastic.
Storing: Wrap the cake in plastic wrap and refrigerate for up to 5 days.
Freezing: Best frozen fully assembled. Wrap the chilled cake in several layers of plastic wrap plus foil, then place it in a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge before slicing. You can also slice, wrap, and freeze individual pieces for up to 3 months.
Nutrition
More Pumpkin Favorites
If you love pumpkin rolls just as much as I do, then you should also try these Pumpkin Roll Bars, Pumpkin Cinnamon Roll Cake, and these amazing Pumpkin Cinnamon Rolls! Here are some more pumpkin favorites!