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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!

There is nothing tastier than pumpkin and then add some cream cheese frosting and you have heaven! Pumpkin Rolls to me are heaven.  

You might think making a pumpkin roll is a little intimidating.  But let me tell you they are easy as can be! 

When Fall comes, there is nothing better than opening up a can of pumpkin, adding some delicious pumpkin spices and baking the day away. 

Pumpkin Rolls are a classic fall dessert. They’re a family favorite on the Thanksgiving table.

How to Make my Pumpkin Roll Recipe: 

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

You will need: 

flour 
baking powder
baking soda
cinnamon
ground cloves
salt
sugar 
eggs 
100% pure pumpkin puree
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 cooking spray. Flour the jelly roll pan lightly. 

Now let’s make the cake!

In a small bowl, mix together flour, baking powder, baking soda, cinnamon, cloves and salt. 

Beat in 3 large eggs and 1 cup of sugar. 

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

Spread your pumpkin roll cake mix into the prepared pan. Bake cake for 13-15 minutes.

Immediately after removing from the oven, loosen the cake onto a kitchen towel sprinkled with generously powdered sugar.  Carefully remove the parchment paper from the back of the cake mix. 

Roll up the pumpkin roll cake and towel together. Start with the narrow end. Let the cake cool on a cooling rack with the seam side down. 

While your cake cools, make your cream cheese frosting! 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.

What you need to make Cream Cheese Frosting: 

1 block of softened cream cheese, 
6 tbsp softened butter 
1 tbsp vanilla 
1 cup of powdered sugar 

Mix together your cream cheese, butter, vanilla and powdered sugar.

Frost your Pumpkin Roll

Carefully and slowly unroll your cake on a flat surface.

Use a spatula, frost the top of the pumpkin roll. 

Roll it right back up and trim off each end to be even. 

Cover your Pumpkin Roll 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. 

Store & Freeze Your Pumpkin Roll:

One of the reasons this Pumpkin Roll recipe is perfect for the holidays is that it refrigerated very well. 

You are wrapping the pumpkin roll in plastic wrap. After doing so, keep the pumpkin roll in the refrigerator 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. 

Looking for more Pumpkin Flavored Desserts?

Pumpkin Crumb Cake
Mini Pumpkin Pies
Pumpkin Spice Frappuccino
No Make Mini Pumpkin Pies
Pumpkin Cobbler

Pumpkin Roll Recipe

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

• 3/4c flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3 large eggs
• 1 cup sugar
• 2/3 cup 100% pure pumpkin puree
• 1 8oz block of softened cream cheese,
• 6 tbsp of softened butter,
• 1 tbsp of vanilla
• 1 cup of powdered sugar

Instructions

1. Preheat the oven to 375 degrees. 
2. Grease a 15x10 inch jelly roll pan. Line it with parchment paper. 
3. Grease the parchment paper with butter or cooking spray. Flour the jelly roll pan lightly. 
4. In a small bowl, mix together flour, baking powder, baking soda, cinnamon, cloves and salt. 
5. Beat in 3 large eggs and 1 cup of sugar. 
6. Fold in the pumpkin. You will want to use pure pumpkin puree versus pumpkin pie mix. Mix until the pumpkin roll cake mix is fully blended. 
7. Spread your pumpkin roll cake mix into the prepared pan. Bake cake for 13-15 minutes.
8. Immediately after removing from the oven, loosen the cake onto a kitchen towel sprinkled with generously powdered sugar.  
9. Carefully remove the parchment paper from the back of the cake mix. 
10. Roll up the pumpkin roll cake and towel together.
11. Start with the narrow end.
12. Let the cake cool on a cooling rack. 
13. While your cake cools, make your cream cheese frosting!
14. Mix together your cream cheese, butter, vanilla and powdered sugar.
15. Carefully unroll your cake and frost. 
16. Roll it right back up and trim off each end to be even. 
17. Refrigerate for a minimum of 1 hour before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Domino Confectioners 10-x Powdered Sugar, 1 Pound Box (Pack of 2)
• 
  KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer, Onyx Black (K45SSOB)
• 
  M KITCHEN WORLD Heat Resistant Silicone Spatulas Set - Rubber Spatula Kitchen Utensils Non-Stick for Cooking, Baking and Mixing - Ergonomic, Dishwasher Safe Bakeware Set of 4, Orange
• 
  Reynolds Kitchens Non-Stick Parchment Paper - 60 Square Feet
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver

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