Pumpkin Roll Cake Recipe

9:11 PM

Pumpkin Roll Cake Recipe, the classic cake for a Fall dessert.  A soft, tender pumpkin chiffon cake filled with pillowy cream cheese filling, then rolled up in a jelly roll fashion and chilled before slicing.   

Pumpkin Roll Recipe

Take advantage of serving this eye catching, gorgeous dessert at your next Thanksgiving gathering. The recipe has few ingredients and is simple to make.

Pumpkin Roll Cake is one of my favorite pumpkin desserts.  Although I have not made many of them, I have eaten plenty.  If they are served for dessert, I make sure that I have a slice to enjoy.  

While Pumpkin Roll Cake may seem challenging, I can guarantee they are effortless,  so be confident.

I can give you a tip that has improved how you roll the pumpkin roll.  Roll the pumpkin roll in parchment paper instead of a cool light towel dusted with powdered sugar. Which I used to do years ago, and the new way is much easier.


If you would rather skip all my baking tips, important mixing and baking knowledge for the full recipe, and similar recipe ideas. 

You can go straight to the scrumptious Pumpkin Roll recipe below.  Just scroll down to the bottom, where you will find a full printable recipe card.


  • 10" x 15" rimmed baking sheet pan

  • Parchment paper

  • Mesh sifter (or whisk)

  • Stand mixer (or handheld mixer)

  • Mixing bowl

  • Offset spatula (or the back of a large spoon)

  • Cooling rack (necessary)

  • Nonstick cooking spray

  • All purpose flour

  • Salt

  • Baking powder

  • Baking soda

  • Ground cinnamon

  • Ground nutmeg

  • Ground cloves

  • Ground ginger

  • Granulated sugar

  • Large eggs

  • Canned pumpkin puree (not pie filling)

  • Vanilla

  • Cream cheese

  • Butter

  • Powdered sugar



  • Preheat the oven to 350 degrees F. Spray nonstick cooking spray on a 10" x 15" rimmed baking sheet pan (this will eliminate the parchment paper from moving when adding the cake batter). Line with parchment paper, leaving extra hanging over the sides for easy lift out of the cake after baking.

  • Whisk together the flour, salt, baking soda, baking powder, and spices in a large bowl.

  • Sift dry ingredients, flour, baking soda, baking powder, and spices until light and airy; set aside.

  • Place the eggs, sugar, and vanilla in the bowl of a stand mixer fitted with the paddle attachment (or use a handheld mixer.) Beat on high speed until thick, pale yellow, and fluffy, approximately 5-10 minutes. The mixture will be ready when raising the beaters, slowly making ribbons of the mixture flow back into the bowl. Add the pumpkin puree and mix until well incorporated.

  • Gently fold the flour mixture by hand into the pumpkin mixture. Be sure not to over mix; a little flex of flour is ok.

  • Pour the batter into the prepared pan. Spread the pumpkin batter evenly across the pan with an offset spatula (or the back of the spoon).

  • Bake for about 13-15 minutes or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back. Do not overbake.

  • Immediately turn the cake out on a flat heat safe counter onto a large kitchen towel generously sprinkled with powdered sugar.

  • While the cake is hot, starting at the short end of the cake, gently and slowly roll the cake with the towel to roll it into a roll and roll it all the way to the end along with the towel.

  • Transfer the rolled cake onto a wire cooling rack to cool underneath the roll and keep the cake roll from sweating. (This is optional. If the cake is too fragile, leave it on the counter and do not cover it.

  • While the cake roll is cooling, prepare the cream cheese filling. Mix the cream cheese, butter, vanilla, and powdered sugar with an electric mixer until fluffy and smooth.

  • Once the cake roll is cooled completely, unroll the cake roll on the counter and gently spread the filling evenly across the cake.

  • Roll the cake roll up back up with the cream cheese frosting layer. Lift and transfer the rolled cake to a platter or serving plate. Cover with plastic wrap, close around the cake roll, and place in the refrigerator for at least an hour or overnight before serving.

  • Transfer to a serving plate if needed and generously dust with powdered sugar. Cut in slices and serve.

  • The pumpkin roll cake may be stored in the refrigerator for up to three days.

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Kay Little
Kay Little

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