This easy pumpkin roll recipe using a cake mix is a classic fall dessert. With the convenience of a cake mix, you can whip up a delicious pumpkin roll in no time, making it an ideal treat for busy holiday seasons or any cozy autumn evening. 

The rich pumpkin flavor combined with a creamy filling creates a dessert that will quickly become a family favorite this time of year. 

Check out our full collection of classic pumpkin recipes for more ways to enjoy the warm, spiced flavors of fall. 

Whether you’re an experienced baker or just starting out, this pumpkin roll recipe is sure to impress with its perfect balance of sweetness and spice.

Can you make a pumpkin roll with a cake mix?

Yes, you can! Using a cake mix simplifies the process, ensuring that the cake comes out moist and flavorful. Just combine the cake mix with pumpkin puree and spices, bake it in a jelly roll pan, and then roll it up with a delicious cream cheese filling. It’s an easy way to enjoy a classic pumpkin roll without the hassle of making the cake batter from scratch.

What is pumpkin roll filling made of?

Pumpkin roll filling is typically made of a sweet, creamy mixture of cream cheese, powdered sugar, butter, and vanilla extract. The cream cheese provides a rich and tangy flavor that perfectly complements the spiced pumpkin cake, while the powdered sugar adds sweetness and helps create a smooth, spreadable consistency. Butter adds a bit of richness, and the vanilla extract enhances the overall flavor. This cream cheese filling is spread over the pumpkin cake before it’s rolled up to create the classic spiral shape.

How to Make a Pumpkin Roll with a Box Cake Mix

Preheat the oven to 375 degrees. 

Grease a 15×10 inch jelly roll pan. Line it with parchment paper. 

Grease the parchment paper with butter or non stick cooking spray. Flour the jelly roll pan lightly. 

In a large mixing bowl, mix together the dry ingredients: cake mix, cinnamon, and cloves.

Beat in the wet ingredients: 3 large eggs and the pumpkin. 

Mix the pumpkin mixture on low speed until the pumpkin cake batter is fully blended. 

Pour batter into the prepared pan using a rubber spatula, spread evenly. 

Bake cake for 13-15 minutes, until a toothpick pressed into the center of the cake comes out clean and the top of cake springs back.

Immediately after removing from the oven, loosen the moist pumpkin cake onto a kitchen towel or tea towel sprinkled with generously powdered sugar. 

Starting with the narrow end, roll the hot cake up with the towel.

Let the cake cool to room temperature on a wire rack, seam side down. 

While your cake cools, make the cream cheese filling! 

Carefully and slowly unroll your cake on a flat surface.

Use an offset spatula, frost the top of the pumpkin roll with your cream cheese mixture.

Reroll cake and trim off each end to be even. 

Cover your rolled cake tightly in plastic wrap and refrigerate for a minimum of 1 hour before serving.

Before serving, dust the top of the cake with powdered sugar. 

Be Sure to Try These Recipes: 

• Pumpkin Dump Cake 
• Pumpkin Bread 
• What to do with Leftover Pumpkin Pie Filling 

Pumpkin Roll Using A Cake Mix FAQs

What is the secret to rolling a pumpkin roll?

The secret to successfully rolling a pumpkin roll is to do it while the cake is still warm.

• Right after baking, turn the cake out onto a clean kitchen towel that has been generously dusted with powdered sugar.
• Gently peel off the parchment paper, and then, using the towel, roll the cake up from one short end to the other, keeping the towel rolled inside the cake. This helps the cake maintain its shape and prevents cracking.
• Once the cake has cooled completely in its rolled form, you can carefully unroll it, spread the filling, and then re-roll it without the towel to create that perfect swirl.

Can You Freeze Pumpkin Roll?

Yes, you can freeze a pumpkin roll! Freezing is a great way to prepare this dessert ahead of time or store leftovers for later. Here’s how: 

• After filling and rolling the pumpkin roll, let it chill in the refrigerator until it’s firm.
• Wrap the pumpkin roll tightly in plastic wrap, ensuring there are no exposed areas. For added protection, you can wrap it in aluminum foil or place it in a freezer-safe bag.
• Freeze for up to 3 months. 
• To serve, thaw the pumpkin roll in the refrigerator overnight. Once thawed, slice and serve as usual. 

Pumpkin Roll Supply List

*Contains affiliate links. See disclosure policy.

Preview	Product	Price
	Nordic Ware Natural Jelly Roll Pan	$15.29	Buy on Amazon

Preview	Product	Price
	PUCKWAY Angled Icing Spatula, Stainless Steel Offset Spatula, Cake Spatula Set of 2 Black 6, 8 inch…	$9.69	Buy on Amazon

Preview	Product	Price
	Reynolds Kitchens Unbleached Parchment Paper Roll, 45 Square Feet	$3.29	Buy on Amazon

Preview	Product	Price
	Proctor Silex Easy Mix 5-Speed Electric Hand Mixer with Bowl Rest, Compact and Lightweight, 100…	$15.99	Buy on Amazon

RIFMEAE 12″ x 4″ x 3.5″ Roll Cake Boxes, Loaf…

$18.98

Buy on Amazon

50 Pcs Transparent Cake Swiss Roll Container Food…

$19.99

Buy on Amazon

pizety 9 x 5 Dessert cake roll container Clear…

$23.99

Buy on Amazon

UPware 15 Inch Melamine Rectangle Serving Tray,…

$18.99

Buy on Amazon

Sale

Boston International Thanksgiving Fall Autumn…

$14.97

Buy on Amazon

Continue to Content

How to Make a Pumpkin Roll Using a Cake Mix

Yield: 8-10 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 25 minutes

This Pumpkin Roll Recipe is a family favorite every fall! You are going to love the pairing of the pumpkin cake & cream cheese filling. Pumpkin Rolls are super easy to assemble, you'll see!

Print

Ingredients

• ½ box of yellow cake mix
• 3 eggs
• ⅔ cup canned pumpkin puree
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1 tsp vanilla extract
• a 15x10 Jelly Roll Pan and parchment paper

Instructions

Preheat the oven to 375 degrees. 

Grease a 15x10 inch jelly roll pan. Line it with parchment paper. 

Grease the parchment paper with butter or non stick cooking spray. Flour the jelly roll pan lightly. In a large mixing bowl, mix together the dry ingredients: cake mix, cinnamon, and cloves.

Beat in the wet ingredients: 3 large eggs and the pumpkin. 

You will want to use pure pumpkin puree versus pumpkin pie filling. Mix until the pumpkin roll cake mix is fully blended. 

Spread your pumpkin cake batter into the prepared pan. Bake cake for 13-15 minutes, until a toothpick pressed into the center of the cake comes out clean and the top of cake springs back.

Immediately after removing from the oven, loosen the moist pumpkin cake onto a kitchen towel sprinkled with generously powdered sugar. 

Starting with the short end, roll the hot cake up with the towel.

Let the cake cool to room temperature on a wire rack, seam side down. 

While your cake cools, make the cream cheese filling!

Carefully and slowly unroll your cake on a flat surface.

Use an offset spatula, frost the top of the pumpkin roll with your cream cheese mixture.

Reroll cake and trim off each end to be even. 

Cover your rolled cake tightly in plastic wrap and refrigerate for a minimum of 1 hour before serving.

Display your delicious pumpkin roll on a serving platter perfect for the holiday season.

Before serving, dust the top of the cake with powdered sugar. 

Notes

Store & Freeze Your Pumpkin Roll:

One of the reasons easy pumpkin cake rolls are perfect for this time of year, is that it refrigerates very well. 

To store, wrap the pumpkin roll in plastic wrap and refrigerate for up to 5 days or put it in the freezer for up to a month. 

All your pumpkin roll needs to dethaw is to sit in the fridge for a day. 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Sharing is caring!