A soft, moist pumpkin cake base is wrapped with a swirl of rich cream cheese frosting and optional nuts in this pumpkin cake roll recipe. All the warm fall spices make it all the better!
Why this recipe works
If this pumpkin cake roll isn’t a show stopper, I don’t know what is. There’s a bit more effort that goes into a pretty cake like this as opposed to your classic pumpkin cake, but the extra tender love you add really shows once you slice into it! Swirls of cream cheese frosting peeking between the layers of a spongy, tender pumpkin spiced cake is entirely worth every moment you put in!
I know that the process of a cake roll might seem daunting, but it’s actually really easy to make with a few foolproof tips. No cracking, no crumbling, just an incredible aroma and perfectly swirled cake at your fingertips. This is seriously the best pumpkin roll recipe, and I’ll stand behind that.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CINNAMON – We’re using Saigon cinnamon here, which is known for its stronger, spicier flavor profile compared to regular ground cinnamon. This gives the cake a lot more flavor and warmth! If preferred, you can substitute with ground cinnamon at a 1:1 ratio. Do note that doing so will produce a slightly more subtle flavoring to your cake.
EGGS & BUTTER – Be sure to bring these to room temperature before beginning. This, in turn, traps more air bubbles in the batter while mixing which helps the cake rise evenly.
FROSTING – Just like the butter and eggs, you’ll want to have your cream cheese at room temperature so it’s easier to combine with other ingredients. This also makes it much easier to spread over the cake.
How to Make a Pumpkin Cake Roll
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 375 degrees F. Grease a 15×10 inch jelly roll pan. Line the pan with parchment paper hanging over the edges. Gently flour the parchment paper.
- Lightly sprinkle confectioner’s sugar evenly over a thin kitchen tea towel (at least 15 x 10 inches as well).
- In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, and Kosher salt.
- In a large mixing bowl, beat eggs and granulated sugar until thick and combined. Add the pumpkin puree.
- Stir in the flour mixture until combined. Pour the batter into the prepared pan.
TIP – Fold in nuts at this point if you are using. Alternatively, you can spread the batter into the jelly roll pan and then sprinkle the nuts on top.
- Bake the cake for 13-15 minutes. Do note that dark colored pans cook faster, check at 11 minutes. The cake should spring back when touched when checking for doneness, and you want to make sure it’s not wet.
- When it’s done, turn over onto the confectioner’s sugar-dusted tea towel and remove the parchment paper. Starting at the short end, carefully roll the cake up in the towel and let it cool on a wire rack. You want to do this step while the cake is still warm. This is the point at which the cake is most flexible and easily shapeable!
Cream Cheese Filling
- In a large mixing bowl with an electric mixer, beat cream cheese, confectioner’s sugar, butter, and vanilla until smooth. When the cake is cool, carefully and slowly unroll then spread the frosting on with an offset spatula until even.
- Roll the cake back up (without the towel), wrap in plastic wrap, and refrigerate for at least 1 hour to set before slicing. Dust with confectioner’s sugar before serving.
Frequently Asked Questions & Expert Tips
Absolutely! Add up to 1 cup of chopped walnuts or pecans to the batter, or sprinkle them over the batter in the pan.
Yes, due to the cream cheese frosting, you will want to refrigerate your cake roll. Cover it in an air-tight container or tightly wrap it with plastic wrap. Store in the refrigerator for 4-5 days. I would suggest letting the cake roll rest at room temperature for around 30 minutes before enjoying.
Yes! To freeze, wrap the finished pumpkin roll (completely cooled) in plastic wrap a few times, followed by a layer of aluminum foil. Place the wrapped roll in an air-tight container or large ziptop bag and store in the freezer for up to 3 months. Thaw in the refrigerator overnight. You can also freeze individual slices following the same method.
There are a few common reasons your pumpkin cake rolls might crack. One being that the cake was overbaked, causing it to be dry, crumbly, and not as flexible. Another reason could be that the cake was not rolled while it was still warm. This is key to the rolling process! When you roll it while still warm, the cake conforms to its new shape. Roll the cake gently, without too firm of pressure (which can also cause it to tear).
It’s preferable to use a jelly roll pan when making cake rolls, as its large yet shallow capacity is ideal for the size and thickness cake rolls require. Using a smaller, deeper pan will yield a thicker cake, which makes rolling it more difficult. I highly recommend sticking to a 15×10 jelly roll pan when making your pumpkin roll!
Serving Suggestions
A soft, moisture-rich pumpkin cake roll is one of my favorite additions to the Thanksgiving dessert table! Just before serving, optionally dust the top of your pumpkin cake roll with confectioner’s sugar. Serve at or just above room temperature and enjoy!
More Related Recipes
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Pumpkin Cake Roll
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
Pumpkin Cake
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground Saigon cinnamon or ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon Kosher salt
- 3 large eggs
- 1 cup granulated white sugar
- ⅔ cup pumpkin puree
- 1 cup chopped walnuts or pecans optional
- confectioner’s sugar for dusting optional
Cream Cheese Filling
- 8 ounces cream cheese at room temperature
- 1 cup confectioner’s sugar sift if lumpy
- 6 Tablespoons unsalted butter at room temperature
- 1 teaspoon pure vanilla extract
Things You’ll Need
- Thin kitchen tea towel at least 10×15
Before You Begin
- We’re using Saigon cinnamon here, which is known for its stronger, spicier flavor profile compared to regular ground cinnamon. This gives the cake a lot more flavor and warmth! If preferred, you can substitute with ground cinnamon at a 1:1 ratio. Do note that doing so will produce a slightly more subtle flavoring to your cake.
- Be sure to bring your eggs and butter to room temperature before beginning. This, in turn, traps more air bubbles in the batter while mixing which helps the cake rise evenly. You’ll also want the butter and cream cheese at room temp for the filling so it’s easy to spread.
Instructions
Cake:
- Preheat oven to 375 degrees F. Grease a 15×10 inch jelly roll pan. Line the pan with parchment paper hanging over the edges. Gently flour the parchment paper.
- Lightly sprinkle confectioner's sugar evenly over a thin kitchen tea towel (at least 15 x 10 inches as well).
- In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and Kosher salt.3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground Saigon cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon Kosher salt
- In a large mixing bowl, beat eggs and granulated sugar until thick and combined. Add pumpkin puree.3 large eggs, 1 cup granulated white sugar, 2/3 cup pumpkin puree
- Stir in the flour mixture until combined. Pour the batter into the prepared pan. TIP – Fold in nuts at this point if you are using. Alternatively, you can spread the batter into the jelly roll pan and then sprinkle the nuts on top.
- Bake the cake for 13-15 minutes. Do note that dark colored pans cook faster, check at 11 minutes. The cake should spring back when touched when checking for doneness, and you want to make sure it's not wet.
- When it's done, turn over onto the confectioners sugar-dusted tea towel and remove the parchment paper. Starting at the short end, carefully roll the cake up in the towel and let it cool on a wire rack. You want to do this step while the cake is still warm. This is the point at which the cake is most flexible and easily shapeable!
Cream Cheese Filling
- In a large mixing bowl with an electric mixer, beat cream cheese, confectioner's sugar, butter, and vanilla until smooth. When the cake is cool, carefully and slowly unroll then spread the frosting on with an offset spatula until even. TIP – Spread the filling evenly so you get a nice, round swirl when you slice through and you will be all set!confectioner’s sugar for dusting, 8 ounces cream cheese, 1 cup confectioner’s sugar, 6 Tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Roll the cake back up (without the towel), wrap in plastic wrap, and refrigerate for at least 1 hour to set before slicing. Dust with confectioner's sugar before serving.
Expert Tips & FAQs
- The nutritional values listed here does not include optional chopped walnuts or pecans, or the optional dusting of confectioner’s sugar on top.
- Due to the cream cheese frosting, you will want to refrigerate your cake roll. Cover it in an air-tight container or tightly wrap it with plastic wrap. Store in the refrigerator for 4-5 days. I would suggest letting the cake roll rest at room temperature for around 30 minutes before enjoying.
- To freeze, wrap the finished pumpkin roll (completely cooled) in plastic wrap a few times, followed by a layer of aluminum foil. Place the wrapped roll in an air-tight container or large ziptop bag and store in the freezer for up to 3 months. Thaw in the refrigerator overnight. You can also freeze individual slices following the same method.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Amanda Davis
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Deb says
Great recipes and easy to follow instructions.
Sheila says
This dessert is a joy to make. Even a begginer baker like me had huge sucess w this dish at Thanksgiving. Everyone loved it!!!