Pumpkin Roll


Try this pumpkin roll recipe for a standout holiday dessert! A moist, spiced pumpkin sheet cake is spread with a vanilla cream cheese filling, then rolled up and dusted with powdered sugar for an after-dinner treat that's both elegant and delicious.

Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
20 mins
Total Time:
55 mins
10 slices

You'll fall in love with this pumpkin roll, the cozy autumnal dessert you'll want to make all season long.

Pumpkin Roll Ingredients

You likely have most of the ingredients you'll need on hand. If not, here's what to add to your grocery list:

· For the Cake: eggs, sugar, pumpkin puree, cinnamon, all-purpose flour, and baking soda
· For the Filling: cream cheese, confectioners' sugar, butter, and vanilla extract

How to Make a Pumpkin Roll

pumpkin roll on square white plate with mint garnish

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated pumpkin roll:

1. Bake the Cake: Mix the eggs, sugar, pumpkin, and cinnamon in a bowl. Mix the flour and baking soda in a separate bowl, then add it to the egg mixture. Blend the batter until smooth. Spread the batter in a prepared jelly roll pan. Bake in a preheated oven until the cake springs back when touched.
2. Roll the Cake: Invert the cake onto a cotton tea towel. Let the cake cool for about five minutes. Roll the cake up in the towel jelly-roll style. Place the cake seam-side down and allow it to finish cooling.
3. Make the Filling: Beat the cream cheese, confectioners' sugar, butter, and vanilla in a mixing bowl until smooth.
4. Roll the Cake Again: When the cake is cool, unroll it and evenly spread with the cream cheese mixture. Roll the cake up again without the towel. Dust with confectioners' sugar before serving.

How to Prevent Cracking

Let the cake cool for about 5 minutes after taking it out of the oven, then start rolling ASAP. It's important to roll the cake for the first time while it's still hot and pliable. Also, don't worry if the icing seems a little loose at first — it's less likely to tear while spreading and it'll firm up as it cools.

Can You Make a Pumpkin Roll Ahead of Time?

pumpkin roll on white table with fall decor, like pumpkins and pinecones

Yes, you can prepare this pumpkin roll up to two days in advance. Store it in the refrigerator until you're ready to serve.

How to Store a Pumpkin Roll

Wrap the pumpkin roll with storage wrap and store in the fridge for up to five days. Slice into 10 even portions before serving.

Can You Freeze a Pumpkin Roll?

pumpkin roll on white serving plate on storage wrap
Michele Kuch Morelli

This pumpkin roll freezes well. Wrap tightly in storage wrap, then follow it up with a layer of aluminum foil. Freeze for up to three months. Thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

"Incredible recipe, and very easy to make," raves Bex. "I give these pumpkin rolls as gifts. I actually use parchment paper or wax paper to roll the cake part, rather than a dish towel. It works just as well, saves on the messy dish towels."

"Perfection," according to seayshore. "I've never made one before and was a little nervous, but the directions were perfect, I didn't have cinnamon so I used pumpkin pie spice!"

"Added about 1.5 teaspoons pumpkin pie spice and a little nutmeg to the cake," says RBell. " I have been making pumpkin rolls for years and this is the first recipe that did not crack - it looked beautiful and tasted wonderful."

Editorial contributions by Corey Williams


Pumpkin Cake:

  • 1 cup white sugar

  • cup pumpkin puree

  • 3 large eggs, beaten

  • ½ teaspoon ground cinnamon

  • ¾ cup all-purpose flour

  • 1 teaspoon baking soda

Cream Cheese Filling:

  • 8 ounces cream cheese, softened

  • 1 cup powdered sugar, or more to taste

  • 2 tablespoons butter, softened

  • ¼ teaspoon vanilla extract


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan.

  2. Make cake: Blend together sugar, pumpkin puree, eggs, and cinnamon in a mixing bowl.

  3. Mix flour and baking soda together in a separate bowl. Add flour mixture to pumpkin mixture and blend until smooth. Evenly spread in the prepared pan.

  4. Bake in the preheated oven until cake springs back when lightly touched, 15 to 25 minutes. Remove from the oven and cool for 5 minutes.

  5. Invert cake onto a cotton (not terry cloth) tea towel. Starting with a short edge, roll up cake in the towel jelly-roll style; place seam-side down to cool, about 15 minutes.

  6. While the cake is cooling, make filling: Beat cream cheese, powdered sugar, butter, and vanilla in a mixing bowl until smooth.

  7. When cake has completely cooled, unroll and remove towel. Spread filling over cake, all the way to the edges. Roll cake up again without the towel. Wrap with plastic wrap and refrigerate until ready to serve.

  8. To serve, sift powdered sugar over the roll and slice into 10 portions.

Nutrition Facts (per serving)

289 Calories
12g Fat
42g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 289
% Daily Value *
Total Fat 12g 15%
Saturated Fat 7g 35%
Cholesterol 87mg 29%
Sodium 231mg 10%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 2%
Total Sugars 34g
Protein 5g
Vitamin C 1mg 4%
Calcium 32mg 2%
Iron 1mg 6%
Potassium 97mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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