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!

Nothing says fall like pumpkin. The smell, the color, and of course the flavor!

If you are a pumpkin lover and looking for an easy fall dessert recipe that’s perfect for any celebration this season, then look no further than this pumpkin roll recipe made with a boxed cake mix. 

Pumpkin roll is the perfect fall dessert. It’s got all of the flavors that scream “fall” – spice, cinnamon, nutmeg, brown sugar and pumpkin puree. 

This easy recipe uses a cake mix so you don’t have to worry about baking skills or complicated ingredients. Just follow these simple instructions and enjoy one heck of a tasty treat!

The pumpkin roll is a treat that melts in your mouth and tastes like heaven. The sweetness of the cream cheese frosting complements its moist, spiced cake layer perfectly to create this fall favorite dessert!

A classic fall dessert, pumpkin rolls are a family favorite on the Thanksgiving table.

How to Make this Easy Pumpkin Roll Recipe: 

Be sure to scroll down to get the full printable recipe!

You will need: 

• ½ box of yellow cake mix
• 3 eggs
• ⅔ cup canned pumpkin puree
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• (or 1 tsp pumpkin pie spice)
• 1 tsp vanilla extract
• Ingredients for Cream Cheese Frosting
• a 15×10 Jelly Roll Pan and parchment paper 

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. 

Now let’s make the cake!

In a large mixing bowl, mix 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 the pumpkin mixture on low speed until the pumpkin roll cake mix is fully blended. 

Spread your pumpkin cake batter into the prepared pan using a rubber spatula.

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 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 heavenly cream cheese filling! This is my go-to cream cheese frosting recipe and besides using it for the Pumpkin Roll Recipe, I also use it on my carrot cake and red velvet cakes.

Frost your Pumpkin Roll

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. 

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. 

This will become your favorite fall treat — and we won’t blame you for wanting them all year round.

What do YOU think? Will YOU make this Classic Pumpkin Roll Recipe?

Looking for more Classic Pumpkin Recipes?

• Pumpkin Dump Cake
• Pumpkin Bread
• Pumpkin Spice Cake
• Pumpkin Crumb Cake
• No Make Mini Pumpkin Pies

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