Pumpkin Roll with Cream Cheese Filling
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
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!
- Whisk together the easy pumpkin batter in one bowl.
- 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).
- Bake the cake and then turn it out onto a piece of parchment paper or thin kitchen towel dusted with powdered sugar.
- Starting with one short end, roll the pumpkin cake up with the parchment paper or towel.
- Let the cake cool completely rolled up.
- Carefully unroll and spread evenly with the cream cheese filling.
- Reroll starting from the curved edge of the pumpkin cake.
- Refrigerate to let the cake and frosting set up a bit before dusting with powdered sugar, slicing, and serving.
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.
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.
Perfect Pumpkin Roll
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.
Serving: 1 Slice, Calories: 194kcal, Carbohydrates: 30g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 55mg, Sodium: 235mg, Fiber: 1g, Sugar: 24g
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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.
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Loved it
Hi Mel,
Just making your pumpkin roll & am wondering if i can use fresh cooked pumpkin instead of canned.
Thanks Kerrie
Yes, but sometimes fresh pumpkin puree is a bit more watery so you might want to cook it down a bit first to get rid of excess moisture.
Made 4 of these, getting ready to make 2 more, I used organic pumkin , delicious. Delicious. ,I used the walnuts with mine!! I’m going to get fatter! Lol, making them for friends!! Thank you for the great recipe!! AWESOME!
This was so so so so good! Thank you Mel!
My tip for a cake roll is using a Silpat mat! No need for a towel. So easy! (It’s almost time for Yule log cakes….)
This was so amazing and super easy!!!! Thank you!
Ok, so my pan is 13 X 18 inches. No wonder! I have to get me a smaller one like your Mel! I was still able to roll it and do everything just fine. Can’t wait to try it again with the right pan!
It turned out delicious, except I think I need to double the cream cheese filling. It was a very thin layer–nothing like the picture! But maybe my cookie sheet was bigger than the one you used. I have to go measure it now! Thanks for the recipe.
This looks amazing! I love pumpkin season! I love your recipes, Mel! I was just wondering if you have ever made a “Pumpkin Tres Leches Cake”? I tried a recipe the other day, but I feel like there must be a better recipe out there.
I haven’t made that but it sounds yummy!
A bit off topic, but just chiming in on the flour sack towels. I use them a LOT and recently found out that they are the best thing for cleaning touch screens: phones, tablets, etc. I’ve tried various micro fiber things and by accident/desperation (in the kitchen after sticky fingers made a mess on my phone) … the flour sack towel did the trick! I cut one up and have pieces in tote bag, desk, kitchen.
Great recipe and very easy to make. This was my first jelly roll cake and it was fabulous! Thanks for good instructions with recipe.
This looks so yummy – I’m not so worried about the rolling part as I am turning the hot pan upside down onto the tea towel without it falling apart as it “drops” onto the towel – any tips??
I set one long edge of the pan on the towel and just kind of tip the pan over onto the towel…I’ve never had it crack or fall apart, so hopefully that will work for you!
Thanks!
I don’t know how I can call myself a blogger when I’ve never made a pumpkin roll! I need to scratch that off the bucket list this weekend!
Paige
http://thehappyflammily.com
I just made this for the second time….a huge hit!!! I just thought I would share that like another commenter, I also didn’t have the proper jelly roll size of a pan. I just have “half sheet” rimmed baking sheets, which are a couple inches bigger. To account for this, I did one and a half of the recipe per pan (if you make two rolls, you can just triple the recipe.) It baked for just a couple more minutes longer, and it came out perfectly!
Hi, I too have been making pumpkin rolls for years…I use the Libby recipe. My pumpkin rolls usually turn out really nice, but as they sit in the refrigerator wrapped in plastic wrap, they get sticky on the outside and actually a little gummy and they don’t have that light airy texture they had when I first made them. I always make sure to cool them several hours in the refrigerator, wrapped in tea towels too, before putting the filling in and rerolling them…so I just can’t figure out how to remedy this problem. Thanks so much in advance for your help
This happens to me too, Laura – I guess I don’t know the solution (if anyone else does, hopefully they’ll chime in!).
When do you add the walnuts?
You sprinkle the walnuts on the cake batter before you bake it. It is in step #2 of the baking instructions. I hope that helps!
I’d like to make this at home before going to Florida for Thanksgiving. How long can this be refrigerated before serving and how should I wrap it? My grandchildren love pumpkin and cheesecake so this will be a hit. BTW, made your “unbelieveable chocolate cake” twice and I’m getting requests to make it! I love how easy it is–everything in the bowl and mix. Thanks
This roll actually freezes great (after it’s been frosted and assembled). I wrap it in plastic wrap a couple times. Once it defrosts/thaws, it still tastes great!
Mel,
I have made pumpkin rolls for years using a more complicated recipe, such as folding beaten egg whites into batter, etc. I tried yours & it is just as good but simpler to make. My younger son especially enjoys pumpkin rolls & he could not tell the difference between the two cakes. To prevent cracking, I always frost the rolls while warm. Thanks for a great recipe.
I’m getting ready to make a large amount of these for a fundraiser, and came across your site while looking for freezing tips. I notice you don’t use baking powder. Do you know what difference that makes in the cake? Thanks!
Hi Susan – baking powder helps cakes to rise but this particular recipe doesn’t use or need it. The cake still bakes up fluffy and moist but doesn’t need the baking powder for a really high rise.
Just made this, yum! My 1st grade son asked for more, saying “it’s so tasty” and my 4th grade daughter gave a big thumbs up. Hubby & Grandma like it too! Very rare for all to love. Thanks!
I love pumpkin rolls. Last year a friend of mine have me a recipe. Very similar to this. One difference I remember is that he’s you added lemon juice. Another great hint was I used cheese cloth to roll it up. The cloth was also a little damp, Then sprinkled powder sugar on it before rolling it up. Mine did not stick. Every year my friend would give me a pumpkin roll for Thanksgiving and Christmas. I couldn’t get enough so I finally asked her for the recipe which had been handed down for years from her family. I was very scared to try and make it. But I figured if I messed it up (cracking while I rolled it) I would just leave it flat and eat it as a bar or layer it and easy it as a cake. It was easy and it did not crack. Directions did call to sprinkle powder sugar on the roll before rolling it to cool. Not sure if yours says that. I would recommend people to try it. Don’t be scared. Was not that hard to make and is so good.
Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/09/i-freakin-love-pumpkin.html
Um, YUM! But you already knew that 🙂 What really surprised me was how easy this was to do. I always thought it would be tricky to do the rolling and unrolling and re-rolling, but it wasn’t at all and what a fancy looking result. A new holiday tradition is born.
way is my pumpin roll is so moist
I followed the directions to a T, and it turned out perfect. And it tasted awesome. Thank you.
Wow was this good. I mean really, really , really good. My husband,after eating this, said he would rather have this than pumpkin pie. It was just that good. A real hit in our home. Have made it twice this week. Thanks again for the great recipe.
So funny my grandmother gave me the same exact recipe literally, and her mother gave it to her. I have been using it for years now. It is a great recipe and is always a hit during the holidays. I actually make and sell mine for people who either do not have time or are too intimidated to try to make it. Love this recipe it is so good !!!
I was just about to comment Katie that people should be aware that these rolls are perfect for freezing. I make them in large quantities and put them in the freezer so that on the holidays I do not have to worry about having to bake the night before or the day of I just pull it out of the freezer and let it thaw. Also they are easier to cut when they are frozen because the do not get squished when you are cutting into them
I had never made any kind of cake roll, but with several cans of pumpkin hanging out in my pantry, I searched the internet over for a pumpkin roll recipe to try. I came across yours and since your recipes have never let me down, I gave it a go. I’m sure glad I did! It was so delicious and the instructions were clear enough to produce a beautiful roll first try. I’m making another one later this week, and am considering making a bunch to freeze for random get-togethers with family and friends (or for me to polish off at a later date:) ) Thanks for truly the “perfect pumpkin roll” recipe!
I just have to say…. this recipe was my very first attempt at making pumpkin roll, and omg… it was delicious! My husband (currently deployed in Afghanistan) got the chance to skype with me so I cut a slice for each kid and I sat (drooling) at the computer with them in my background. They sure were enjoying it lol. When hubs finally had to go I cleaned up the kids plates and went to release them into the backyard so I cut myself a slice of and left the rest of the roll on the countertop. Well, I have a beagle, and a beagle’s nose knows what he needs… so while I didn’t think that beagle could reach the countertop, he sure found a way LOL! My first slice was my last slice. But I’m making more tonight HA! It was THAT good!!! And seriously tooo easy!!!! If you mess it up its because you are stressing over it lol!
Peggy – that is parchment paper rolled over the top and tied with raffia.
I’ve made pumpkin rolls for years, one Thanksgiving I sold 45 of them at my place of work. I enjoy making them. I think your presentation in your picture is great, what have you wrapped around the roll before tying with the raffia? GREAT JOB
Thank you for sharing this recipe. I’ve never attemped a rolled cake before. It turned out perfect and was delicious. It was so quick to make. After I finished rolling up the first one, I baked a second and doubled the frosting. We tested one last night (so yummy) and put the other one in the freezer to take with us when we travel to Arizona for Thanksgiving. I’m certain it will be a big hit.
How do you think this would taste if I added some small chocolate chips to the icing?
Beth – it’s worth a try! If you like the chocolate flavor in cream cheese icing it will probably be great.
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!
I made two of these over the weekend to take to a party and they were amazing. Everyone loved them and was so impressed. Thanks for sharing all these amazing recipes. They’re so inspiring to read through!!
I bake a lot but have never made a jelly roll before. If I don’t own a 15 X 10-inch jelly roll pan can I use a baking sheet instead?
Sofaia – a rimmed baking sheet is generally about 11X17 inches so the size is a bit larger than a jelly roll pan. You could put a tin foil partition a few inches up on the large baking sheet to simulate size or just make a thinner jelly roll by baking the batter in a larger pan. Because I’ve never baked it in the larger pan size you might have to play around with baking times and perhaps even one and a halving the recipe to make more batter.
Brandie – I’m not sure why it is so sticky! Do you bake it in a greased pan or in a pan lined with parchment? I wonder if using parchment peels off the outer layer and keeps it kind of sticky…however, if you aren’t using parchment then that wouldn’t be the issue.
I have made this several times over the last few years and it is nothing short of delicious! The only qualm I have about it is that is super sticky on the outside even after putting powdered sugar on the towel. Anyone else have this problem? Is there something I am doing wrong? Just wondering . . . I will definately make this over and over again though, sticky or not.
Just tried this today for a gathering my SIL was having and it worked GREAT! everyone raved about it! 🙂 thanks for a great recipe!
Hi Melanie & everybody! I’ve been making these pumpkin rolls for years, at least 6 or 8 between every Thanksgiving and Christmas (my Dad has a Thanksgiving birthday, and this is his standard “birthday cake” request). I even have friends who say they hate pumpkin (I know, how could anyone??) but love this cake. After reading the comments, I had some advice for some of the commenters:
Comment #24 by Rookie Cookie, comment #58 by 13girls1boynana, and comment # 58 by Lindsay:
Don’t be afraid of the rolling part. One tip I have to share is to clear your dining room table, and put the powdered-sugar-coated-dishtowel (and yes, don’t use a fluffy terrycloth-y towel, use something that’s sort of flat-textured) in the middle of the table. Take your pumpkin cake out of the oven and let it cool for about five minutes, then take it to the table and lay the long side next to the towel, tilted up at an angle (just rest the long edge of the pan at the edge of the towel) . In one quick motion, flip the pan over onto the towel. The powdered sugar will fly out in about a 6-foot radius. ha ha That’s why I do this step on an empty dining room table — wiping down the table is easier than dragging out the vacuum. 🙂 Roll the towel with the cake on it, and put it on a cooling rack for one hour. You want the cake to be warm, not cool, when you unroll it. Make the frosting while you wait (I also use 1.5 cups of powdered sugar so that the icing is a little thicker). At this point, I have a large piece of foil ready, with wax paper on top of the foil, and I move the roll cake to the wax paper. Unroll the cake, spread it with the frosting, leaving about an inch unfrosted on all sides. Roll up the cake (without the towel). Twist the ends of the foil, and put it in the fridge to cool. You can now put the cake rolls in the freezer for up to six months. I put them in the fridge the day before I need them to thaw, and I’ve never had a problem with this. The wax paper keeps the cake from sticking to the foil. Hope this helps!
Thx!
Mel,
I’ve made pumpkin rolls for years now, but I make them with vanilla (or butter pecan) ice cream as the filling. The other filling is okay, but I prefer a leeeetle less sweet. Making the cake is the same, but then you just slice off thin slices of slightly softened ice cream, spread on the cake, roll up, wrap in plastic wrap, then foil and freeze. My grandma and I made dozens of these one time about 26 years ago to serve at a ward dinner. I have made them many times since and they’ve always been a hit. I also sometimes serve the slice drizzled with chocolate or caramel syrup and a dollop of whipped cream.
I just discovered your blog – found a number of recipes I can’t wait to try! Decided to comment here, because I can answer the question about freezing the pumpkin rolls. The first time I had a pumpkin roll was at a Christmas dinner and each family received a FROZEN pumpkin roll and the recipe to take home! Delish! The trick is to double wrap the pumpkin roll. First wrap in either wax paper, parchment paper, or even plastic wrap. Then wrap securely in aluminum foil. Can freeze for a couple of months – if you can resist them that long, lol. Thaw in the fridge overnight or they can be unwrapped, cut into slices, and they thaw quickly at room temperature. You can also just cut off a slice or two and re-wrap the rest…but knowing that makes them even harder to resist!
What do I do to freeze the rolls for the holidays that are coming up. Anything special I should know about before freezing?
This looks tasty and beautiful. Thanks You for the recipe.
Toni
Toni – I’ve never frozen these pumpkin rolls so you’ll probably have to test it out to see how it will work (and how the filling fares being frozen). I usually just wrap them well and keep them in the refrigerator for up to 3 days. Freezing might work, but again, I’ve never tried it.
so sorry to say, but the icing turned out disasterous for me. it was too runny and when i rolled it up, it went out the sides and created a not so pretty picture. i originally had this in mind to give to my neighbor, but presentation wise it was a complete failure so i had to resort to what i had on hand at the time, which was a betty crocker cookie mix. oh, and my kitchen towel was a complete mess – still covered in more than enough powdered sugar and some cake residue.
Lindsay – sorry this was a disaster!
Hey Mel! I wanted to let you know that trying to find this recipe was a pain in the keester! I tried searching “pumpkin roll” then just “pumpkin” Nothing. Finally I just went in the archives and looked at every post starting in October until I found it. I’m sure it will be worth it but I just wanted to let you know!
Jessica – sorry for the trouble! It is listed in the Recipe Index under “Cakes” just in case you want to find it easier next time.
I made this Pumpkin Roll, last night….PERFECTION!! It IS so good! I didnt have a jelly roll pan, so my cake came out not so pretty, but still SO SO good. I’m not usually a big pumpkin fan, I love the smell, not the taste so much, but this was amazing! Thanks for the recipe and your blog! Love it!
Shea Wade – I’m thrilled you liked this pumpkin roll, which incidentally just might be my favorite fall treat!
Melanie – I promise I’ll try this asap. The plating is what I’m wondering about. Is that roll wrapped in just normal paper? Is that how you delivered it to friends and such? It looks so stinking cute, I’m just wondering if it held up well and if the paper got all sticky and gross. Wouldn’t that make your day to get one of those delivered to your house? Thanks for all the great recipes!
Hey Shell – I wrapped the pumpkin roll in parchment paper and tied it with some natural raffia. It seemed to hold up just fine – I made sure that my parchment paper extended probably 1/4 inch beyond both cut ends of the pumpkin roll so that the ends of the roll weren’t just hanging out in the open. Does that make sense?
Anonymous – yes, unfortunately, the size of the pan, even if it is off by a couple of inches, can make a cake’s texture turn out rubbery or dry. I’m guessing that is why the result wasn’t that great. I’m sorry! I hope it works out next time you try it.