Pumpkin Roll

I’ve always seen those perfectly rolled cakes in the grocery store and thought they were too advanced for my kitchen. Let me tell you, this fall dessert is not only easy, but inexpensive, fun to make, and delicious. Sure, it takes a little finesse (and a quick roll right out of the oven), but I promise you’ve got this.

This pumpkin roll is cozy, impressive, and best of all…you can tell everyone you made it yourself! All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

Easy Pumpkin Cream Cheese Roll

Imagine a soft, spongy Swiss roll cake infused with cozy pumpkin pie spice, wrapped around a dreamy cream cheese frosting, and finished with a delicate dusting of powdered sugar.

That’s exactly what my homemade pumpkin roll delivers. Slice it up and watch those gorgeous swirls appear!

This pumpkin roll cake is a stunning but totally doable dessert for fall, Thanksgiving, and the holidays!

Recipe Tips & Suggestions

- Roll your cake in the parchment paper while it’s still warm from the oven to help form its shape.

I used the edges of the parchment to roll it carefully. You can use oven mitts or a towel to protect your fingers, but I found them a little bulky. Take your time to ensure you don’t burn yourself!

- Keep your cake rolled up until fully cooled! This sets the shape and helps the cake not to break or crack.

Once cooled, take your time unrolling the cake. It can stick a little bit to the parchment, and you don’t want the cake to tear if you can avoid it.

- Bring your cream cheese and butter to room temperature before mixing to get a smooth, velvety cream cheese frosting. - Pumpkin pie spice is a mix of warming spices like cinnamon, ginger, and clove. You can use a store-bought or homemade pumpkin spice mix in this recipe!

- Don’t test the cake for doneness with a toothpick. The first time I tested this recipe for pumpkin roll, the cake cracked during rolling where I had inserted the toothpick.

Instead, to check for doneness, the cake should feel firm but spring back when you lightly press the center. - After spreading the cream cheese filling and rolling the cake back up, I like to wrap the whole cake in plastic wrap to help keep its cylinder shape. Then I refrigerate it for at least an hour, or even overnight, so the cream cheese filling can firm up (this helps create that beautiful swirl once sliced!)

Cake Ingredients

- non-stick preparation spray ($0.01)

- ¾ cup all-purpose flour (110g, $0.09) - 1 tsp baking soda ($0.01) - 2 tsp pumpkin pie spice ($0.16)

- ½ cup granulated sugar (115g, $0.19) - ½ cup brown sugar (115g ($0.28)*)

- ⅔ cup pure pumpkin puree (canned, (150g) $0.41**) - 1 Tbsp powdered sugar (for dusting, $0.02)

Cream Cheese Frosting Ingredients

- 8 oz. cream cheese (room temperature, $1.68) - 2 Tbsp butter (softened, $0.23)

- 1 cup powdered sugar (115g, $0.28) - 1 tsp vanilla extract ($0.44)

- Gather and prepare all ingredients. Preheat your oven to 350°F.

Lightly grease a 10×15 sheet tray***. Line it with parchment paper, pressing in the sides. As well, lightly grease the top of the parchment.

- To make the cake, in a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. - In another medium bowl, whisk together the sugar, brown sugar, eggs, and canned pumpkin.

- Pour the dry components into the bowl and whisk until combined. - Carefully pour the batter on the lined sheet tray, spreading evenly with a rubber spatula. Gently tap the tray to even it out.

- Place the tray in the oven and bake for 13-15 minutes, until the center springs back when lightly pressed. - Remove the tray from the oven.

With oven mitts or a towel (I grabbed the excess parchment paper hanging off), immediately lift the parchment with the cake still on it. Then, carefully and slowly roll the cake with the parchment all the way up into a roll. Set it on a rack to cool completely, for about an hour.

- While cooling, make the cream cheese frosting. In a medium bowl, use a hand mixer on low speed to beat together the softened cream cheese and butter.

Once combined, add the powdered sugar and vanilla. Continue beating until it’s smooth. - Once the cake is cooled, carefully unroll it and lay it flat.

Scoop out the cream cheese frosting and gently and evenly spread it over the cake, leaving a ½-inch border. - Discard the parchment paper.

Gently roll the frosted cake back and wrap the whole cake with plastic wrap. This will help it keep its shape while the cream cheese hardens.

Refrigerate the pumpkin roll for at least an hour, or overnight. - Dust with powdered sugar, cut into 1-inch slices, and enjoy.

Nutrition Information

how to make pumpkin roll step-by-step photos

Gather all of your components and preheat your oven to 350°F. Prep the baking sheet: Lightly grease a 10×15 sheet tray and line it with parchment paper, pressing in the sides. You should also lightly grease the top of the parchment paper with non-stick preparation spray.

Mix the dry components: Add ¾ cup flour, 1 tsp baking soda, ¼ tsp salt, and 2 tsp pumpkin pie spice to a medium-sized bowl. Mix the wet ingredients: In a separate medium-sized mixing bowl, combine ½ cup granulated sugar, ½ cup brown sugar, 3 eggs, and ⅔ cup canned pure pumpkin puree.

Make the cake batter: Pour the flour mixture into the wet elements and whisk until combined. Add to the baking tray: Carefully pour the batter on the lined sheet tray, spreading evenly with a rubber spatula.

Gently tap the tray to even out the batter. Bake the cake: Place the baking tray into your preheated oven and bake for 13-15 minutes.

Once baked, the center of the cake should spring back when lightly pressed. Don’t check your cake for doneness with a toothpick, as this can encourage cracks when you roll it in the next step. Roll the cake: Remove the cake from the oven.

With oven mitts or a towel (I grabbed the excess parchment paper hanging off), immediately lift the parchment with the cake still on it. While still hot from the oven, carefully and slowly roll the cake, starting with the short end, using the parchment paper until fully rolled.

Cool the cake: Place the roll onto a wire rack and allow it to completely cool for an hour. Make the cream cheese frosting: Meanwhile, add 8 oz. room temperature cream cheese and 2 Tbsp butter to a medium bowl.

Use a hand mixer on low to beat them together. Once combined, add 1 cup powdered sugar and 1 tsp vanilla to the cream cheese-butter mix.

Continue beating with the hand mixer on low until smooth. Make the pumpkin Swiss roll: Once the cake is cooled, very carefully unroll it and lay it flat.

Scoop out the cream cheese frosting and gently and evenly spread it over the cake, leaving a ½-inch border. Gently roll the frosted cake back in the same direction as you earlier on rolled it. Now wrap the cake tightly with plastic wrap to help it keep its shape while it chills.

Refrigerate your pumpkin spice roll for at least an hour, or overnight. Serve: Once chilled, dust with 1 Tbsp powdered sugar and enjoy!

Serving Suggestions

I like to keep my pumpkin roll classic with a dusting of powdered sugar, but if you want to take it up a notch, drizzle on some caramel sauce, a powdered sugar glaze, or chocolate syrup! When it’s time to slice, wipe your knife clean between cuts so each piece looks neat and picture-perfect.

And if, despite your best efforts, your roll ends up with a few cracks (it happens to the best of us!), don’t worry. A generous dusting of powdered sugar or a smooth layer of melted chocolate can work wonders at camouflaging any imperfections.

How to Store Leftovers

If you have any leftovers, store them in an airtight container in the fridge for 3-4 days, or freeze the sliced roll for up to 3 months.

Wrap each slice tightly in plastic wrap before freezing, and let them thaw in the fridge overnight before enjoying again.