This classic Pumpkin Roll features a lightly spiced pumpkin cake rolled around a smooth, tangy cream cheese frosting. Rolling the cake in parchment paper makes the process easy and tidy—no towel required.
Trick for Making Cake Rolls
Parchment paper is the key to success with cake rolls. Instead of flipping the cake onto a powdered sugar-dusted towel, bake on parchment and roll the cake inside it while warm. This saves time, reduces mess, and prevents the delicate cake from tearing. When cooled, the parchment peels away easily so you can fill and re-roll the cake.
How Do You Make a Pumpkin Roll?
The process is straightforward:
- Mix a simple spiced pumpkin cake batter and spread it evenly on a parchment-lined half sheet or jelly roll pan.
- Bake briefly, then roll the warm cake up inside the parchment to set the shape.
- Allow the cake to cool completely, unroll it, and spread with a generous layer of cream cheese frosting.
- Re-roll the cake with the frosting inside, chill to firm up, then slice and serve.
Jelly Roll Pan or Half Sheet Pan?
You can use either an 18×13-inch half sheet pan or a slightly smaller 15×10-inch jelly roll pan. The jelly roll pan produces a slightly thicker cake, while the half sheet pan makes a thinner, more delicate layer. Both work well and yield about 12–14 slices, making the pumpkin roll ideal for holiday gatherings.
Can You Freeze a Pumpkin Roll?
Yes. After filling and rolling, double-wrap the cake in plastic wrap (or wrap in plastic then foil) and freeze. Frozen pumpkin rolls are easier to slice cleanly, but you can also refrigerate and slice when chilled. For best results, chill the roll at least an hour before slicing.
Tip: Use a serrated knife and saw gently, as you would when slicing bread, to avoid compressing the cake.
The cake is warmly spiced—adjust the pumpkin pie spice to taste or use a homemade blend. The bright, creamy frosting balances the spiced cake perfectly. Below is the complete recipe with ingredients and step-by-step instructions.
Pumpkin Roll
Ingredients
Pumpkin Cake:
- ¾ cup (90 g) all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 Tbsp pumpkin pie spice*
- 3 large eggs
- 1 cup (200 g) granulated sugar
- ⅔ cup (161 g) pumpkin purée (not pie filling)
The BEST Cream Cheese Frosting:
- 8 oz (226 g) block-style cream cheese, cold
- ½ cup (113 g) butter (1 stick), room temperature
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F. Line an 18×13-inch half sheet pan or a 15×10-inch jelly roll pan with parchment paper, leaving extra over the short ends for lifting.
- Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a large bowl, beat the eggs and sugar until thick. Beat in the pumpkin purée. Fold in the flour mixture and spread the batter evenly across the parchment-lined pan—this batter will be thin.
- Bake 13–15 minutes, until the cake springs back when touched. Let the cake rest in the pan 2–3 minutes to release steam, then carefully roll the cake inside the parchment from short edge to short edge while still warm. Cool on a wire rack.
- Prepare the frosting: beat the cold cream cheese and room-temperature butter until smooth. Add the powdered sugar and vanilla, then mix until combined.
- When the cake is completely cool, unroll it gently. Spread the cream cheese frosting evenly over the cake, then re-roll the cake, removing the parchment as you go. Discard the parchment.
- Wrap the roll in plastic wrap and refrigerate at least 1 hour to firm. Slice with a serrated knife, using a gentle sawing motion to avoid squashing the roll. Store leftovers covered in the refrigerator.
Notes
- Homemade pumpkin pie spice: 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/8 tsp each ground cloves and ground allspice.
- To freeze: double wrap the pumpkin roll in plastic wrap (or plastic then foil). Freeze up to 2–3 months. Thaw in the refrigerator before slicing.
Did you make this?
Leave a rating or comment below to share how it turned out. Enjoy!