Pumpkin Roll with Cream Cheese Filling
Get the recipe for a classic, delicious pumpkin roll with cream cheese frosting + two absolutely key tips for a perfect pumpkin roll every time!
This dessert just speaks fall, doesn’t it? A good pumpkin roll is one of my very favorite pumpkin-flavored treats.
I love them. Love them. Looooove them. I don’t know if there is a more beautiful combination than soft, spiced pumpkin cake rolled with a filling of soft, sweet cream cheese.
This is my Aunt Marilyn’s go-to recipe; she sent it to me years ago, and it’s long since become my go-to recipe, too.
Chances are if you’ve been around here for a while, you may have made it as well. I’m bringing it back into the limelight with updated pictures and a few step-by-step pictures below the recipe.
Cake rolls in general can seem intimidating but they are actually super easy if you have a few key tips and tools to aid you.
I have tried over and over to make this recipe work in a 9X13-inch pan or even a larger, rimmed baking sheet. You know that I am the last one to advocate buying a special size of pan for certain recipes.
But, honestly, if you want cake rolls, specifically pumpkin rolls, in your life, I highly, highly recommend biting the bullet and buying a jelly roll pan.
Sometimes the term “jelly roll pan” is used interchangeably for several different pan sizes, but for me, jelly roll pan means the 15- by 10-inch pan.
I have this jelly roll pan and love it. It is nonstick, but it has a light coating so nothing EVER burns, either…sweet.
The other thing that’s key so a cake roll doesn’t give you grief is to use the right kind of towel. I know the whole rolling-up-a-hot-cake-in-a-towel-thing can cause serious anxiety, but it’s not hard.
I’ve included step-by-step pictures below. Make sure you use the right kind of towel.
Avoid using cloth towels with texture and instead go for a thin tea towel or flour sack towel.
I use these flour sack towels. I actually use them every day in my kitchen; they are hands-down my favorite kitchen towels.
The towels work great for this pumpkin roll! They are large, so I fold them in half before using.
The dreamy thing about this fall treat is that it can easily be made ahead of time. It can be refrigerated for several days or even frozen, well wrapped, for a couple months.
And there’s no joy quite like opening your freezer to see a pumpkin roll staring at you in the deep, dark, cold depths of January.
Perfect Pumpkin Roll
Ingredients
Cake:
- 1 cup (212 g) granulated sugar
- ¾ cup (107 g) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 3 large eggs
- ⅔ cup canned pumpkin puree
- ½ cup (60 g) chopped walnuts, optional
Filling:
- 8 ounces (227 g) cream cheese, softened (see note)
- 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 15- by 10-inch jelly roll pan. Cut parchment paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the bottom and sides of the jelly roll pan.
- In a large bowl, mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin 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 14-15 minutes until edges pull away from the sides of the pan and a toothpick inserted in the center comes out clean.
- Lay a large kitchen towel on the counter top (it is best to use a dishtowel without any texture – a tea towel or flour sack towel works best). Spread a dusting of powdered sugar all over the towel.
- When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the cake falls out onto the towel. Peel off the parchment paper, being careful not to tear the cake roll.
- Starting at one of the short ends, roll the pumpkin cake up with the towel and let it cool completely while rolled up.
- While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is light and creamy.
- Once the cake roll is cooled completely, unroll (but don’t flatten out the cake roll; it’s ok if it’s slightly curved still), and with an offset spatula, carefully spread the filling in an even layer over the cake.
- Roll up the cake without the towel and place it in the refrigerator, covered with plastic wrap, to firm up, at least an hour.
- Dust the top with powdered sugar, if desired, and cut into slices.
Notes
Recommended Products
Recipe Source: Aunt Marilyn
This recipe was originally posted October 5, 2009; updated with new commentary, pictures and recipe notes.
Hi! It is my first time baking. I tried the pumpkin roll. But instead of using a 10 x 15 jelly roll pan, I used the 11 x 15 inch because it is what I have at home. Unfortunately, the cake turned out like rubber T_T.. I think I did something wrong somewhere. Does mixing the ingredients have to come in a special sequence? because I just put it all in. Or is it because of hte wrong size of the pan? Anyway I love your recipe. When they ate eat, they said it tastes great. But I wish I could make it perfect like yours next time.
I have been following your blog for some time now, and found many great recipes! I consider myself a very good cook, and have been given the challenge of doing Thanksgiving for my in-laws! That’s enough to make any one climb under a rock! So your thanksgiving posts have been a blessing! My mother-in-law is the perfect hostess, so I’m hoping to wow them this year!
I am not fond of baking but your recipes are converting me already! I can’t wait to try this one, as well as so many of your other recipes. SO GLAD to have found your blog! Thanks for sharing.
Jenni and Christian – I’m glad you are liking the recipes that you have tried! And I’m especially glad this pumpkin roll worked for you. It’s easy to think they are hard to make but they really aren’t – and I’m glad you had great success! Thanks for letting me know.
Anonymous – thanks for the tip!
Just a thought I roll my cake long ways and cut in half to make 2 rolls then I don’t have to make as many when giving away.
I made this pumpkin roll last night, it was the first time I’d ever made one and it turned out great! I love it!! And it was fairly simple too I was surprised! This is probably the 5th recipe I’ve tried from this blog and I love them all!
Hey Stace – fun to get your comment on here. Thanks for the tips on lightening this up. The idea of a fluffier frosting sounds awesome.
Pumpkin roll is a favorite of mine. I vary the frosting just a little bit to make it less fattening. Instead of the butter, I add 2 Tbsp. of cool whip and I use the low fat cream cheese. I don’t think it changes the taste at all it just makes the frosting a little fluffier.
Cousin Stacey
Anonymous – thanks for your comment. I’m glad you liked these festive pumpkin rolls!
I love Pumpkin Rolls, haven’t made them in years but that will soon change. Love your blog!
Pumpkin rolls are such a nice way to enjoy the seasonal pumpkin!
We made and loved these pumpkin rolls this week. Suprisingly moist and delicious and who knew how easy it would be to make a pumpkin roll.
Candace – seriously, I am forever indebted to my Aunt Marilyn. She’s amazing.
Anonymous – thank you for the comment!! I’ll tell my aunt, too. I’m so glad you liked this pumpkin roll. I have one in the fridge as we speak, ready to be eaten!
i came across your blog by accident on monday and just finished making this (the 4th recipe i have made from your blog this week). oh. my. word. thank you melanie and thank you aunt marilyn for the most delish recipe i have ever made.
Who is this Aunt Marilyn? Where did she learn to cook so gloriously!? This peaked my interest and I just spent some time drooling over all her listed recipes! I went to Costco and bought all the ingredients for the pumpkin roll. I’m excited to try this! (sorry, I’m a blog stalker now!)
Cool recipe. It’s all about pumpkin this time of year.
I was just thinking about pumpkin roll!! I love your picture !! I’ll try your recipe!
Oh my. I LOOOOVE pumpkin roll, and it has been WAY too long since I had one. This is definitely going on the autumn to-make list. Thanks!
Oh man. I am totally drooling just looking at the picture!!
Desiree – thanks for your comment! I can almost single-handedly devour one of these pumpkin rolls so don’t feel too badly if there isn’t any left when your husband gets home!
Yum! I just made one last week…although yours sure looks prettier than mine!
oh, i remember my mom making this every year and getting so excited! good memories, your is gorgeous!
YUM! Looks so festive too! I love that you added the freezer tab onto your blog. I’m going to try to make a month’s worth of freezer meals for when I have the baby. I never allow anyone to bring meals (except you) because I just can’t trust that they will be safe for Scott. I’m excited to know I can freeze the sweet and sour meatballs- that’s one of my favorites!
Gorgeous! I’m intimidated to try making a roll, but this looks great. Maybe I’ll just live vicariously through you. 🙂
That is perfect. I LOVE pumpkin. Still a fan of your pumpkin bars, too. 🙂
I so wish you didn’t live so far away so you could show me how to do this right. I love pumpkin rolls, but the thought of it not working makes me chicken out on making one. Thinking about the whole flippy part makes my hands get all clammy.
just made this, and loved it! my husband is begging me to save him a piece….he better get home from work fast or else it will be gone! thanks for all of your awesome and delicious recipes! because of you and your blog my family knows what homemade dinners are! so on behalf of me and my family, i thank you!! 🙂
keep up the great work!
-desiree
This looks absolutely delicious! Hooray for fall and pumpkin desserts!
Delicious! I am going to have to add this to my list of items I want to make!
We used to make pumpkin rolls often for large gatherings at the church in Pennsylvania where I cooked sometimes. I never took the recipe with me and always regretted it! It looks delicious!
megan – you make me smile. Thank you for your comment. I’m thrilled you liked the broccoli soup recipe. It is a favorite of mine!
Kali – the taste of the pumpkin cake in both this recipe and the bars is not terribly different. The only real difference you get in the two recipes is that in the pumpkin bars, you get a much higher ratio of cake to frosting and the presentation is a bit lovelier in the pumpkin roll. Both are delicious in my humble opinion. 🙂
Splendid Things – I promise a cake roll isn’t hard. I was so intimidated by them, too, and couldn’t believe they were this easy. Let me know if you try it! I’m glad that you have found some recipes you like – I hope they work out for you!
Elaine R. – yes, it does mean canned pumpkin – I’ve added that to the recipe to avoid confusion.
Beautiful pumpkin roll..I love the raffia you wrapped around it…very fall
When it calls for “mashed pumpkin”, you mean pumpkin from a can, right?
It does look perfect, especially with your super cute wrapping.
Looks beautiful! I love pumpkin as you know. I’m thinking I better try a chocolate one soon
I have always been intimidated by cake rolls and thus have never tried to make one. Too afraid of them falling apart in the rolling up stage. However, this one looks too yummy to pass up. I plan on trying this during the holiday season. Thanks so much for all your great recipes! I spent about an hour on your site last night writing recipes down for my recipe file.
Love me some pumpkin roll!
I have always, always wanted to make a roll of some sort. The pumpkin roll looks yummy! Great job w/ it 🙂
I love pumpkin roll! I can’t wait to make this one.
This is a perfect pumpkin roll and your photo is beatiful. I’m going to this for sure!
i’ve personally never attempted a cake roll, but you’ve done it masterfully! truly, it couldn’t look more perfect, and although pumpkin desserts aren’t my favorite, i’d give this a go. far be it from me to turn down that much cream cheese frosting. 🙂
I wanted to contact you to ask if I could share this recipe on my blog with family and friends? Of course, I would link back to your blog and credit the sources. Is that something you are comfortable with?
tbmax03@gmail.com
My recipe box is overflowing with your delicious recipes! Guess I better go and make room for another one!
how’s the taste compared to your pumpkin bars?
How is it possible that I want to make every single one of your recipes? haha I can’t get caught up! I just made the broccoli cheese soup and wow – great! Can’t wait to try this – my husband loves pumpkin rolls and I’ve never made one before. Thanks for another great idea!
oooooooooooooooo my gosh…………
g o r g e o u s !!!!!!!!!!!!!!!
In this receipe 1 cup of confectioners sugar is not 4 oz. and no where did it say to sift