This easy pumpkin roll recipe is the perfect fall dessert! Soft and moist pumpkin cake and sweet cream cheese frosting wrapped into a beautiful roulade.
Pumpkin season calls for pumpkin rolls, pumpkin pancakes and pumpkin spice lattes! LINK
EASY PUMPKIN ROLL RECIPE
Skip the processed store-bought pumpkin roll and make this easy pumpkin roll recipe instead! Soft, spiced pumpkin cake wrapped around a sweet cream cheese filling makes the perfect treat for holidays, gatherings, or just a cozy night in. This pumpkin roll recipe is so easy to make and a great make ahead dessert!
WHAT YOU NEED-
- Flour– For the best results you want to make sure you are using good quality all-purpose flour. I love using Bob’s Red Mill All-Purpose Flour.
- Baking Soda & Powder– To help the cake roulade rise, you want to use fresh baking soda and baking powder.
- Flavor– For the perfect spiced fall flavors, you want to use cinnamon, pumpkin pie spice and a dash or salt.
- Eggs– Adding the eggs to the cake batter helps bind all the ingredients together.
- Sugar– You want to use granulated sugar to sweeten the cake roulade.
- Pumpkin– Be sure you use canned pumpkin puree NOT canned pumpkin pie! My go-to is Libby’s pumpkin puree.
- Nuts– For a nutty and crunchy pumpkin roll, add nuts to the pumpkin cake batter! Chopped hazelnuts, pecans or walnuts work great.
- Cream Cheese– Softened cream cheese is the key ingredient to the filling! You can use low-fat cream cheese if you prefer.
- Butter– You want to use room temperature unsalted butter for the frosting.
- Sugar– For the frosting, you want to use powdered sugar, also known as confectioner sugar.
- Vanilla– Adding vanilla extract to the cream cheese frosting adds extra flavors.
HOW TO MAKE PUMPKIN ROLL
With just a few steps, this beautiful pumpkin roll will be ready to enjoy!
- Preheat the oven and line a 15×10 jelly roll pan with parchment paper. (You want to allow the parchment paper to overflow a little bit so that it’s easier to take out the cake after it bakes.)
- In a bowl, sift together the dry ingredients for the pumpkin roll.
- Whisk together the wet ingredients until combined. Gently fold in the dry ingredients until combined.
- Pour the batter into the lined pan, spreading evenly across the entire pan. Top with chopped nuts if desired.
- Bake until the top of the cake springs back when touched. Remove from the oven.
- Immediately, remove the parchment paper with the cake from the pan. Starting at one of the short ends, start slowly rolling the cake until full rolled, WITH the parchment paper still on! (The parchment paper helps the cake from sticking together. You can also use a towel instead.)
- Allow to fully cool wrapped on a cooling rack. Meanwhile, prepare the cream cheese filling.
- Once the cake is completely cooled, gently unroll. Spread the cream cheese filling all over the cake, evenly.
- Roll the cake back up, this time without the parchment paper. Add to a tray or platter and refrigerate for at least 1-2 hours before serving.
- Dust the pumpkin roll with powdered sugar, slice and serve.
MAKING AHEAD & FREEZING
This pumpkin roulade is perfect for making ahead of time and it freezes great!
- Making Ahead– You can make this pumpkin roll up to 1-2 days ahead of time. Wrap and store it in the fridge.
- Freezing– I love freezing this pumpkin roll! Wrap the pumpkin roll (sliced or unsliced) in parchment paper and add to a freezer safe container or bag and freeze for 3-4 months! Thaw and enjoy, it is also delicious, slightly frozen!
QUESTIONS YOU MIGHT HAVE:
You want to store the pumpkin roll in the fridge, covered. Take out of the fridge for about 30-40 minutes before serving to soften the frosting, if preferred.
Yes! This is the key, when the cake is still hot it is easier to work with, and it helps avoid the cake from cracking and ripping when rolling.
No, you can totally leave out the nuts!
For a prettier look, we recommend trimming about 1/2 inch from both sides of the roulade before serving.
No! The filling only goes on the inside of the dessert roulade.
OTHER PUMPKIN RECIPES
Looking for some more pumpkin recipes?! Here are some of our delicious pumpkin recipes:
- Pumpkin Cheesecake Brownies
- No Bake Pumpkin Tiramisu
- Pumpkin Cheesecake Bars
- Pumpkin Banana Bread
- Chocolate Chip Pumpkin Muffins
- No Bake Pumpkin Dip
| Check out our pumpkin series on our Youtube channel! |
Easy Pumpkin Roll Recipe
Ingredients
- 3/4 cups all-purpose flour sifted
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp cinnamon
- ½ tsp pumpkin seasoning
- ¼ tsp salt
- 3 eggs
- 3/4 cup granulated sugar
- 2/3 cup pumpkin puree
- walnuts or pecans optional
Filling-
- 8 oz cream cheese softened
- 3/4 cup powdered sugar
- 4 Tbsp unsalted butter softened
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375℉ and line 15×10 jelly roll pan with parchment paper. (I recommend having some parchment paper overflow, so that you can take out the cake roll easier.)
- In a bowl, sift together the flour, baking powder, baking soda, cinnamon, pumpkin spice seasoning, and salt. Set aside.
- Whisk together the eggs, granulated sugar and pumpkin puree. Gently fold in the dry ingredients until combined.
- Pour the batter to the lined baking sheet, spreading evenly across the entire pan. Top with crushed nuts, if desired. (Do not be worried if it seems like there isn't enough cake, the roulade will rise!)
- Bake at 375℉ for 10-12 minutes, or until the cake bounces at the touch.
- Immediately, remove the parchment paper with the cake from the pan. Starting at one of the short ends, start slowly rolling the cake until full rolled, WITH the parchment paper still on!
- Allow to fully cool on a wire rack. Meanwhile, prepare the cream cheese filling.
- Mix the cream cheese and butter until smooth. Add in the powdered sugar and vanilla and mix until combined.
- Once the cake is completely cooled, gently unroll. Spread the cream cheese filling all over the cake, evenly.
- Roll the cake back up, this time without the parchment paper. Add to a tray or platter and refrigerate for at least 1-2 hours before serving.
- Dust the pumpkin roll with powdered sugar, slice and serve.
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