This classic pumpkin roll recipe features soft, spiced cake and creamy cream cheese filling, with easy rolling tips and make-ahead options for a perfect dessert.

This is the only pumpkin roll I’ve made for two decades. It is classic, easy to make, and perfect every time!

⭐️⭐️⭐️⭐️⭐️ Just finished making these and they turned out wonderfully. The cake is so moist! I’ve failed at making pumpkin rolls a few times before, and this is by far the best recipe. Thanks so much! -Erin

Pumpkin roll on white tray with one slice cut.

How to Make a Perfect Pumpkin Roll

Rather than turning out the baked pumpkin cake onto a kitchen towel (per the original recipe), using parchment paper makes the process easier, more foolproof, and less messy!

  1. Whisk together the easy pumpkin batter in one bowl.
  2. Spread the batter in a parchment-lined jelly roll pan (don’t use a half sheet pan – it’s too big for this pumpkin roll).
  3. Bake the cake and then turn it out onto a piece of parchment paper or thin kitchen towel dusted with powdered sugar.
Glass bowl with granulated sugar, canned pumpkin and eggs.
Glass bowl with canned pumpkin, flour, cinnamon and baking soda.
Sheet pan with parchment and pumpkin cake batter.
Parchment paper on over turned pumpkin sheet cake.
  1. Starting with one short end, roll the pumpkin cake up with the parchment paper or towel.
  2. Let the cake cool completely rolled up.
  3. Carefully unroll and spread evenly with the cream cheese filling.
  4. Reroll starting from the curved edge of the pumpkin cake.
  5. Refrigerate to let the cake and frosting set up a bit before dusting with powdered sugar, slicing, and serving.
Pumpkin sheet cake starting to be rolled up with cream cheese frosting.
Pumpkin sheet cake starting to be rolled up with cream cheese frosting.

Tips to Keep Your Pumpkin Roll From Cracking

I think a lot of people are intimidated at making a pumpkin roll cake – and I get it! Rolling up a warm cake worrying that it will crack or fall apart doesn’t exactly sound like fun. But I promise, making a pumpkin roll is so easy! And with these tips, you’ll end up with a crack-free, perfect cake roll.

  • Roll up the cake immediately out of the oven. If the cake cools before it is rolled, it will crack more easily.
  • Dust the parchment paper or towel with powdered sugar before turning out the cake from the pan. This prevents the cake from sticking, which will help ensure the cake doesn’t crack.
  • When unrolling the cooled cake roll, do so gently. Don’t force it flat. The cake should naturally curl at one short end (don’t press that edge flat or it can crack).

As with any good cake, take care not to over bake. This cake is spread in a thin layer in the baking pan, so it bakes fast! Keep a close eye on it.

Slice of pumpkin roll on white plate.

Make-Ahead Tips

  • To refrigerate: Chill the assembled pumpkin roll in the refrigerate for up to two days. Wait to dust with powdered sugar until right before slicing and serving.
  • To freeze: Let the assembled pumpkin roll chill in the refrigerator for a couple of hours. This helps it keep it’s shape while being covered to go in the freezer. Cover the pumpkin roll with a layer of saran wrap followed by a layer of aluminum foil. Freeze for several months. Let thaw in the refrigerator. Dust the pumpkin roll with powdered sugar after thawing and right before slicing and serving.
Pumpkin roll on white tray sprinkled with powdered sugar.
Pumpkin roll on white tray sprinkled with powdered sugar.

Perfect Pumpkin Roll

Yield: 14 Slices (1 pumpkin roll)
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
4.81 stars (87 ratings)
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Ingredients

Cake:

  • 1 cup (212 g) granulated sugar
  • ¾ cup (107 g) all-purpose flour
  • ⅔ cup (160 g) canned pumpkin
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup (60 g) chopped walnuts, optional

Filling:

  • 8 ounces (227 g) full-fat cream cheese, softened to cool room temperature (lowfat cream cheese or overly softened cream cheese will make the filling too runny)
  • 1 tablespoon salted butter, melted
  • 1 teaspoon vanilla
  • 1 cup (114 g) powdered sugar
  • Additional powdered sugar for dusting

Instructions 

  • Preheat the oven to 350 degrees. Grease a 10X15-inch jelly roll pan. Line the pan with parchment paper leaving 1-inch overhang on the two long sides. Lightly grease the bottom and sides of the jelly roll pan.
  • For the pumpkin cake batter, in a large bowl, mix the sugar, flour, pumpkin, eggs, vanilla extract, baking soda, cinnamon, and salt until just combined and no dry streaks remain.
  • Spread the batter evenly in the prepared pan. Sprinkle the walnuts, if using, on top of the mixture.
  • Bake for 14 to 15 minutes until the cake is evenly puffed and a toothpick inserted in the center comes out clean.
  • For turning out the cake, lay out a piece of parchment paper or a thin kitchen towel on the counter (use a towel with no texture, like a flour sack towel, don't use a terry cloth towel). Dust the parchment paper or towel liberally with powdered sugar. Immediately out of the oven, turn the cake onto the parchment paper or towel. Carefully peel the parchment paper off the bottom of the warm cake.
  • Starting at one of the short ends, roll the pumpkin cake up with the parchment paper or towel. Let it cool completely while rolled up.
  • For the cream cheese filling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is light and creamy.
  • For assembling, once the cake roll is cooled completely, carefully unroll it (but don't flatten it out; it's ok if it's slightly curved still).
  • With an offset spatula, spread the filling evenly over the cake.
  • Starting with the curved short end, roll up the cake (without the parchment paper). Loosely cover the pumpkin roll and refrigerate for at least an hour to firm up before slicing.
  • For serving, dust the top of the pumpkin roll with powdered sugar and cut into slices.

Notes

Make Ahead:
  • To refrigerate: Chill the assembled pumpkin roll in the refrigerate for up to two days. Wait to dust with powdered sugar until right before slicing and serving.
  • To freeze: Let the assembled pumpkin roll chill in the refrigerator for a couple of hours. This helps it keep it’s shape while being covered to go in the freezer. Cover the pumpkin roll with a layer of saran wrap followed by a layer of aluminum foil. Freeze for several months. Let thaw in the refrigerator. Dust the pumpkin roll with powdered sugar after thawing and right before slicing and serving.
Updated Recipe: After decades of making this pumpkin roll, I’ve updated the recipe just slightly: increased cinnamon from 1/2 teaspoon to 1 teaspoon, added 1 teaspoon vanilla extract, and changed the rolling method to utilize parchment paper rather than a kitchen towel (so much easier and less messy!). 
Author: Mel
Course: Dessert
Cuisine: American
Method: Bake
Serving: 1 Slice, Calories: 194kcal, Carbohydrates: 30g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 55mg, Sodium: 235mg, Fiber: 1g, Sugar: 24g

Recommended Products

Mixing Bowl
Jelly Roll Pan
Parchment Paper

Recipe Source: Aunt Marilyn

This recipe was originally posted October 5, 2009; updated in 2016 and again in 2026 with new commentary, pictures and recipe notes.

Perfect Pumpkin Roll

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