My amazing pumpkin roll recipe is a quintessential fall dessert for cozy and comforting deliciousness. This roll is surprisingly easy, gorgeous, and exudes incredible fall vibes. So kick off the holidays right with one of these decadent beauties (and a hot cup of coffee ☕️).
Fall means pumpkin and spice! As the weather cools, it’s our family tradition to whip up a pumpkin roll together. We usually make it an all-fall occasion and serve it with a homemade pumpkin spice latte!
I loved Libby’s pumpkin roll recipe, but couldn’t help but make a few tweaks. Brown sugar and nutmeg were my contributions. Plus, I found a little extra powdered sugar on the towel, which kept it from sticking a little better.
Are Pumpkin Roll Cakes Hard to Make?
It does require a technique, but it’s not hard! You can do it even if you’re new to baking. So there’s no need to let the rolling intimidate you. I’ll teach you a few tricks to make a gorgeous roll without cracking or tearing.
How to Make a Pumpkin Roll
Pumpkin Roll Cake Layer
- Preheat oven to 375℉/190℃.
- Grease and line a 15″×10″ jelly roll pan with parchment paper. Generously spray with baking spray or grease it with butter.
- Dry Ingredients – Mix flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt in a medium bowl. (Photos 1-2)
- Wet Ingredients – Beat eggs and granulated and brown sugar in another bowl until thick, 1-2 minutes. (Photo 3)
- Combine – Add the pumpkin puree, then mix in the dry ingredients. Continue mixing until fully incorporated, scraping the sides of the bowl as you go. (Photo 4-5)
- Pour Batter – Spread the cake batter evenly into your prepared pan and sprinkle nuts on top if desired. (Photos 6-8)
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. (Photo 9)
- Prep Towel – While baking the cake, generously sprinkle a thin, cotton kitchen towel with ⅓ cup powdered sugar. (Photo 10)
- Transfer Cake – Remove the cake from the oven. Immediately use a sharp knife to loosen the cake from the sides of the pan, then transfer it to the prepared towel. Carefully remove the parchment paper and trim off the stiff edges of the cake if necessary. (Photo 11)
- Roll the cake using the towel, starting with the narrow end. Set aside to cool. Once cool, you may refrigerate until ready to use. (Photo 12)
Cream Cheese Filling
- Beat the softened cream cheese, butter, and vanilla extract with an electric mixer until thoroughly combined and smooth. Add the powdered sugar ½ cup at a time and mix until smooth. (Photos 13-15)
- Fill – When ready, gently unroll the cake. Evenly spread the filling over the entire cake. (Photos 16-18)
- Re-roll the cake tightly wrapped in plastic and refrigerate it for an hour or more. (Photo 19)
- Serve – Remove the plastic wrap, place the pumpkin roll on a serving tray, and dust it with powdered sugar. Slice and enjoy! (Photo 20)
Tips and Notes
- Add raisins or cranberries along with finely chopped pecans to the filling before spreading it.
- Work quickly to roll the cake in the kitchen towel when it comes out of the oven. The longer it cools, the harder it will be to roll, and the more likely you’ll end up with cracks or tears.
- Cut out shapes from parchment paper and lay them over the pumpkin roll when dusting it with powdered sugar to create patterns.
- Be careful not to add too much flour because it can make rolling difficult. For accurate measuring, fluff the flour with a spoon and sprinkle it gently into your measuring cup, using a knife to level it off.
Make-Ahead and Storage Instructions
This dessert is perfect for making ahead of time. It stores well in the refrigerator for three days before serving or in the freezer for three months!
Serve the pumpkin roll chilled or at room temperature, and cut it into slices. The thickness is up to you! Use a sharp knife to ensure you don’t squash the perfectly swirled inner design as you cut.
Store leftover pumpkin roll slices in the fridge for three days or three months in the freezer.
Grabbing a slice out of the fridge is easy, but if the roll you plan on serving is frozen, thaw it out in your fridge the night before. It should thaw and be ready to slice by lunchtime the next day.
FAQs
Cracks form if the cake is overbaked or cooled too much before rolling. Watch it closely while baking and roll it up as soon as it comes out of the oven.
As long as you dust your towel with powdered sugar, it shouldn’t stick. Also, don’t use plush-textured kitchen towels. A plain cotton one does the trick. You can also roll the cake on non-stick parchment paper instead of a towel.
The first time you roll the cake, you get it in the right shape. Please don’t fill it yet because it’s too warm, and the filling will melt. Once the roll has cooled completely, carefully unroll it, add the filling, and re-roll it. Once again, you’ll need to chill it before serving so it will retain its lovely shape.
What Loves Being Served With Pumpkin Rolls
Pumpkin rolls are the perfect dessert after a Thanksgiving-style meal. Slow-cooker turkey and green bean casserole are the perfect main course to be followed by a sweet pumpkin roll. A hot cup of ginger tea, a pumpkin spice latte, or a chai tea latte with it is so comforting!
More Tasty Pumpkin Recipes to Try
Watch How to Make It
This blog post was originally published in October 2022 and has been updated with additional tips, gorgeous photos, and a video.
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