Pumpkin Roll Cake + Video

Pumpkin Roll Cake is a showstopper for any holiday meal… or just when you want something different from the usual fall desserts. With a gorgeous spiral shape and plenty of cream cheese frosting throughout, you get a perfectly balanced bite no matter where you dig in!

 

Pumpkin Roll Cake

A pumpkin spice roll cake is a wonderful alternative to a traditional pie. It has all the classic flavors you love, but it’s wrapped around a rich cream cheese filling too!

You may be nervous to take on this kind of dessert, but it’s really quite simple. All you need are the right tools and a little bit of patience.

Does autumn mean “pumpkin spice everything” to you?

Then you’ll love the seasonal flavors incorporated in these snickerdoodle cookies, no bake pumpkin cheesecake, or ooey gooey bombs.

I even have a New York cheesecake recipe if you’re craving something truly decadent!

Ingredient Notes and Substitutions

• All-purpose Flour – Nothing fancy for this pumpkin roll cake recipe! Feel free to use your favorite 1:1 GF blend instead.
  
• Sugar – Use granulated sugar in the batter and powdered sugar in the filling, plus extra for dusting on top.
  
• Pumpkin Purée – Read that label carefully! You want plain, mashed pumpkin — not pie filling with extra sweeteners and spices.
  
  And if you’ve got pie pumpkins hanging around, feel free to make homemade purée from scratch!
  
• Baking Soda – Be sure it’s active so your cake rises properly. Add some to a small bowl, then pour in a few drops of vinegar.
  
  If it bubbles and fizzes right away, you’re good to go! If not, you’ll need to grab a new box.
  
• Spices – Ground cinnamon, nutmeg, and ginger add plenty of warm fall flavor to your pumpkin spice roll cake. In a pinch, swap all three for 1 teaspoon pumpkin pie spice.
  
• Cream Cheese & Butter – Use both to make the cream cheese filling. The butter gives it a more spreadable consistency so you don’t tear the cake while smoothing it out.

Tips and Tricks to Make a Perfect Pumpkin Swiss Roll

• Spray the pan first.

This prevents the parchment paper from sliding around when you pour in the pumpkin swill roll batter.

• Use room temperature ingredients.

Allow the eggs to rest on the counter for about 30 minutes before you get started. They’ll incorporate more evenly into the batter and give the cake a fluffier texture.

You’ll also want to soften the cream cheese and butter — that takes about the same amount of time, depending on how warm your kitchen is.

• Take your time when rolling and watch the edges so they stay even. 

The cake is more pliable when hot, so you’ll need to shape it right out of the oven. Be sure to use a clean towel or parchment so the cake doesn’t stick to itself.

Once it cools in this shape, you can unroll it to add the filling and reshape it without any breaks!

• Create perfect slices.

Unflavored dental floss glides cleanly through the pumpkin roll cake without squishing like a knife might.

If you don’t have any, be sure to use a large knife that is very sharp — you want to press down in one motion, not saw back and forth.

Prep Ahead

• Soften butter and cream cheese
• Bring eggs to room temp
• Preheat oven to 375°F
• Line pan with parchment

Kitchen Tools You Will Need

• Jelly Roll Pan – I use a 15×10, which is typically the standard size, to make this pumpkin roll cake recipe.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Wire Rack – Great for cooling all kinds of baked goods.
• Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.
• Offset Spatula – This spatula has so many uses and is perfect for smoothing the filling onto the cake.

Serving Suggestions

I like to dust my pumpkin roll cake with powdered sugar, but you could serve it plain or add some more decadent garnishes.

Make extra frosting to pipe around the sides, or drizzle with melted chocolate or caramel sauce.

You could even sprinkle the top with toasted nuts or candy pieces, or make decorations to really put it over the top!

Storing and Freezing Pumpkin Spice Roll Cake

Once sliced, pumpkin roll cake will last for up to 5 days in the refrigerator.

You can also freeze the dessert whole for up to a month, then thaw it in the refrigerator overnight. Wrap it tightly in multiple layers of plastic to prevent it from drying out.

Pumpkin Roll Cake Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours.

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Other Cake Recipes

Pumpkin Roll Cake + Video

Donna Elick

A classic pumpkin roll cake will never go out of style – it’s easy, tasty, and fun! Make this stunning dessert to serve after a holiday meal.

5 stars from 4 reviews

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Tried this recipe?Please comment and review!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

cooling and chilling time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Method Oven

Servings 12

Ingredients

 

1x2x3x

• ▢ 3 large eggs
• ▢ 1 cup granulated sugar
• ▢ 3/4 cup all-purpose flour
• ▢ 2/3 cup pumpkin puree, not pumpkin pie filling
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1/4 teaspoon ground nutmeg
• ▢ 1/4 teaspoon ground ginger
• ▢ powdered sugar for dusting

Filling

• ▢ 8 ounces cream cheese, softened
• ▢ 2 tablespoons butter, softened
• ▢ 1 cup powdered sugar
• ▢ 1 teaspoon pure vanilla extract

Instructions

 

• Preheat oven to 375°F.
• Line a 15”x10” jelly roll pan with parchment paper, set aside.
• In a medium bowl whisk together your eggs, sugar, flour, pumpkin, baking soda, cinnamon, nutmeg, and ginger until no lumps remain.
• Pour the batter into your prepared baking pan and spread it out to the sides.
• Bake for about 10-15 minutes or until the top springs back when touched, remove from oven.
• Liberally sprinkle the hot cake with powdered sugar. Place a tea towel that is slightly larger than your cake over top. Top with a cooling rack or larger baking sheet on top of that. Hold the stack together firmly and flip the cake over onto the cooling rack. Remove the parchment paper.
• While the cake is still hot, fold the towel over the short edge of the cake. Slowly roll up your cake (with the tea towel inside) and leave it rolled until it is completely cooled about 1-1 1/2 hours.
• Meanwhile to make your filling beat your cream cheese in a medium bowl until it is light and fluffy.
• Add your butter, powdered sugar and vanilla and continue to beat until smooth, set aside.
• Carefully unroll your cooled cake roll, remove the towel and spread your filling all over the surface of the cake. Then roll the cake back up tightly. Wrap the cake in plastic wrap and refrigerate until chilled, about 1 hour.

Video

Nutrition

Serving: 1 | Calories: 238cal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 185mg | Sugar: 28g | Fiber: 1g | Calcium: 32mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published November 2017, updated and republished August 2024

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