Easy Pumpkin Roll Recipe
You’ve got to try out this easy pumpkin roll recipe for fall. This cake is the perfect recipe to surprise your loved ones with on a cozy day.
If you want a dessert that has all of the warmth of the fall spices but is also easy to put together on a whim, this is a great cake option!
Another huge bonus about this recipe is it’s completely finished in under half an hour!
Are you looking for a cake roll for a birthday? Then check out this birthday cake roll recipe!
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Table of contents
Why you’ll love this recipe
This pumpkin roll from scratch only takes 10 minutes of prep and bakes for 15 minutes, so by the time you’re done cleaning up, it’ll be ready to be served!
A cake roll is also a fun twist off of the usual 2-3 tiered cake making it something different that will definitely wow those you share it with! If you like making cake rolls this swiss roll cake is another dessert that everyone will love.
Ingredients for this recipe
Cake flour: The base of this entire cake.
Pumpkin puree: The pumpkin flavor for the recipe.
White sugar: To sweeten the cake.
Brown sugar: For a deep sweetness.
Eggs: To help bind the ingredients.
Cinnamon: For cozy fall flavors.
Nutmeg: A warm spice to include in the cake.
Ginger: Another warm spice to complete the fall flavoring.
Butter: Adding moisture to the cake.
Cream cheese: For delicious, creamy icing.
Confectioners sugar: For the sweet icing.
Equipment needed for this recipe
For this recipe, you’ll want to use mixing bowls to hold the ingredients and mix them together. Then for the actual mixing, a hand mixer will make things easier for you. Bake the cake mixture in this jelly roll pan on top of some parchment paper and cooking spray. Use a cooling rack to help everything cool off evenly, and store it in an airtight container.
How to make the best pumpkin roll recipe
Step 1: In a medium size bowl, mix together pumpkin, brown and white sugars, cake flour, and spices.
Step 3: Beat egg whites on medium-high for 2-4 minutes. Or until stiff peaks form.
Step 5: Line a jelly roll pan with parchment paper, up over the edges as well, and cover with cooking spray. Bake at 375° for 15 minutes.
Step 7: Remove cake from oven. Lift or slide the parchment-lined cake onto a cooling rack. Allow to cool slightly. Roll the cake inside parchment paper and set aside to cool completely.
Step 9: Re-roll the cake without the parchment paper. Sprinkle with confectioner sugar and store in the fridge until ready to slice and serve.
Step 2: Separate eggs. Add egg yolks to cake mixture.
Step 4: Gently fold egg whites into the cake mixture. Do not over-mix.
Step 6: While the cake is in the oven, beat together cream cheese, butter, and confectioner sugar until creamy and smooth. Set aside.
Step 8: Unroll the cooled cake and spread the cream cheese filling, completely covering
cake.
Enjoy!
Expert Tips
– For best results, allow the cake to set up in the fridge overnight.
– Roll the cake while it’s still warm to prevent cracks.
– Before letting the cake unroll to add the icing, be sure it has cooled completely to help prevent cracks in the cake sponge.
Recipes to try if you like this homemade pumpkin roll recipe
If you like this homemade pumpkin cake recipe, then you’ll likely really enjoy this easy pumpkin cookies recipe which is a great beginner recipe for those wanting to make a nice autumnal dessert. If you like a soft dish for dessert, then you really should try this smooth pumpkin mousse! However, if you’re looking for another easy fall cake recipe, you really can’t go wrong with this pumpkin dump cake. If you’re looking for something to wash the cake down with, then this sweet and creamy Starbucks vanilla frappuccino recipe would be a great addition to your dessert!
Common Questions
How do you make a cake roll without cracking it?
To prevent cracking, roll the cake while it’s still warm and let the cake sponge cool fully before unrolling to add the icing.
Storage suggestions
To keep leftovers of this cake fresh, be sure to keep it in an airtight container at room temperature. Eat within 3 days for the freshest bite.
Easy Pumpkin Roll Recipe
You've got to try out this easy pumpkin roll recipe for fall. This cake is the perfect recipe to surprise your loved ones with on a cozy day.
Ingredients
- 3⁄4 cup cake flour
- 2/3 cup pumpkin puree
- 1⁄2 cup white sugar
- 1⁄2 cup brown sugar
- 3 eggs
- 1 Tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 3 Tbsp butter, softened
- 8 oz cream cheese, softened
- 1 cup confectioners sugar
Instructions
In a medium size bowl, mix together pumpkin, brown and white sugars, cake flour, and spices.
2. Separate eggs. Add egg yolks to cake mixture.
3. Beat egg whites on medium high for 2-4 minutes, or until stiff peaks form.
4. Gently fold egg whites into cake mixture. Do not over mix.
5. Line a jelly roll pan with parchment paper, up over the edges as well, and cover with cooking spray. Bake at 375° for 15 minutes.
6. While cake is in the oven, beat together cream cheese, butter, and
confectioner sugar until creamy and smooth. Set aside.7. Remove cake from oven. Lift or slide parchment lined cake onto a cooling rack. Allow to cool slightly. Roll cake inside parchment paper and set aside to cool completely.
8. Unroll cooled cake and spread cream cheese filling, completely covering cake.
9. Re-roll cake without the parchment paper. Sprinkle with confectioners sugar and store in fridge until ready to slice and serve.
Notes
* For best results, allow the cake to setup in the fridge overnight.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Mixing Bowls with Airtight Lids, 6 piece Stainless Steel Metal Bowls -
KitchenAid Classic Mixing Bowls, Set of 3, Empire Red -
KitchenAid KP26M9XCER 6 quart Bowl-Lift Professional Stand Mixer, Empire Red -
KitchenAid Universal Mixing Bowls, Set Of 3, Aqua sky -
Cuisinart C55-12PCKSAM 12 Piece Color Knife Set -
SMARTAKE 200 Pcs Parchment Paper Baking Sheets
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 294Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 88mgSodium: 124mgCarbohydrates: 41gFiber: 1gSugar: 31gProtein: 4g
I am not a medical expert. These calculations are provided as a courtesy.
Your directions do not explain how to put the batter onto the parchment. Instruction #5 is to line a jelly roll pan with parchment paper and spray with cooking spray. Instruction #6 says to bake at 375 degrees for 15 minutes. These instructions with seem to indicate that the jelly roll pan should be baked.
Thanks for catching that. I’ll get it fixed right up.
Can you freeze this and for how long ?
Yes! We have frozen pumpkin rolls in the past. I’d wrap them very well and imagine they’d be good for up to 3 months. Thaw it in the refrigerator for best results. Thanks!
Sounds delicious, will give it a try for Christmas. Thanks!
I always have problems with rolling the cake. Do you spray the parchment first? How long do you let cake to cool before you roll. Do you let roll cool all the way or till it is just warm before you unroll. Mine always cracks.
Hello – I do not spray the parchment paper. As soon as the cake comes out of the oven, grab the edges of the parchment paper and lift cake from pan.You can lose edges with a knife if needed) Slide the cake to a cooling rack or heatproof surface.
Cool just enough to be able to hold on to the parchment and carefully roll up the cake from the short ends until you have a roll. Place it seam-side down and let cool completely to room temperature before you unroll and spread on cream cheese. Mine craft sometimes too and I’ll just do the best or slice it before serving. Thanks!
@Michele, I’m confused…you say you do not spray the parchment but your recipe says to spray after you line the pan. Just want to be sure before I try it
I just double checked to see what you were referencing but I don’t see where it says not to spray the parchment. Spray the parchment for best results!
This looks so tasty! I need some in my belly asap.
This looks really good , cant wait to try making it. I pinned for later.
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Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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Pumpkin rolls are so good but I have never attempted to make one. Thanks for sharing your secrets to making it so easy. Pinned. #HomeMattersParty
Congratulations! Your post was my feature pick at #OverTheMoon this week. Each Hostess displays their own features so be sure to visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!
I always thought that the first time I made a “roll” cake it would be a jelly-filled one, Michele, but I am definitely rethinking that idea as your Easy Pumpkin Roll looks A-MA-ZING! Congrats for being featured on Inspire Me Monday at Create With Joy this weekend – I can’t wait to try this! 🙂
Yum, this looks delicious!
Have a great day,
Kippi
Congratulations, your awesome post is featured on Full Plate Thursday,506. Thanks so much for sharing with us and hope you will come back soon!
Miz Helen
I have been baking since I was a kid, I have never made a cake/roll of any kind that did not have salt and baking soda, this was a first!
Very quick and easy but the lack of baking soda has me stumped. I read and re-read the recipe multiple times. Have to wait to get everyone’s comments.
Hello Debi,
There is no salt in our recipe, but there is baking soda and it was omitted in a typing error. I have updated the recipe and thanks for catching that! Sometimes copying from your notes to a blog post make us miss something and it’s not a good thing. – Michele