This easy pumpkin roll recipe is a classic made with moist pumpkin cake wrapped around a sweet cream cheese filling. It looks impressive yet is simpler than you think to make!

Sliced pumpkin roll with moist pumpkin cake and sweet cream cheese filling on counter.

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Easy Pumpkin Roll Recipe

This easy pumpkin roll (a copycat of the classic Libby’s recipe) is one of my favorite pumpkin desserts to make for Thanksgiving or any fall gathering. Sometimes I’ll serve it instead of pumpkin pie, or alongside other favorites like pumpkin bars with cream cheese frosting.

It’s also a practical holiday dessert since you can make it weeks in advance and store it in the freezer. The swirl of moist pumpkin cake and sweet cream cheese filling is always a showstopper, just like the combo in my pumpkin cream cheese muffins or pumpkin cream cheese bread.

Ingredient Notes

Pumpkin roll ingredients on the counter including pumpkin puree, flour, sugar, cream cheese, butter, eggs, warm spices and baking staples.

Find the full printable recipe with specific measurements below.

  • Eggs: Whipping the eggs first gives the cake a light and airy texture.
  • Sugar: Granulated sugar adds just the right amount of sweetness to balance the savory pumpkin.
  • Pumpkin puree: I like to use Libby’s in a pinch, but I prefer to make my own pumpkin puree if I have time to spare. Don’t use pumpkin pie filling, it’s too sweet
  • Spices: To get the perfect fall flavor, I like to use a mix of pumpkin pie spice, cinnamon, and salt.
  • Flour: All-purpose flour gives the pumpkin roll cake its gluten and helps it hold its structure when rolling.
  • Baking soda: This leavening agent keeps the cake from being too dense.
  • Filling: The filling is made with a fluffy cream cheese frosting made from beating together cream cheese, butter, powdered sugar, and vanilla.

How to Make a Pumpkin Roll

Follow these easy steps to make the perfect pumpkin roll recipe!

Showing how to make a pumpkin roll in a 6 step collage.
  1. Mix cake batter. Beat eggs in a large bowl and then mix in sugar, pumpkin, pumpkin pie spice, cinnamon and salt. Add dry ingredients to the bowl and mix just until combined.
  2. Bake. Pour batter into a greased 10×15-inch parchment paper lined jelly roll pan. Tap the bottom of the pan on the counter until the batter spreads evenly. Then bake in oven at 375°F for 15 to 20 minutes, or until a toothpick comes clean.
  3. Roll. Place a cotton tea towel on the counter and evenly sprinkle with about 3 Tablespoons of powdered sugar. Once the cake is done cooking, flip it onto the towel while it’s still warm (remove the parchment paper). Then gently roll up the cake inside the towel, starting at the narrow end. Place in the refrigerator with the seam down and let cool completely.
  4. Fill. Beat cream cheese, butter, powdered sugar and vanilla in a bowl until smooth. Once the cake is cool, unroll it and then spread with the cream cheese filling. I like to spread the filling on thick (leaving about 1/2″ from the edge). Don’t worry if it comes out a little, you can always wipe off the edges. Then roll up again without the towel and wrap with plastic wrap. Refrigerate or freeze until ready to slice.
  5. Slice. Before slicing the pumpkin roll, place in the freezer for 15 minutes. This allows for easy, clean cuts. Dust the top with powdered sugar, then slice using a sharp knife.
Sliced pumpkin roll on plate showing the moist pumpkin cake and sweet cream cheese filling.

Recipe Tips

  • Tea towel vs. parchment paper. I prefer using a cotton tea towel when rolling this cake and my yule log. A tea towel helps prevent sticking, while parchment paper can sometimes leave the cake a bit tacky. Some bakers find parchment easier since the cake already bakes on it and does not need to be transferred. If you use parchment, leave 1–2 inches hanging over the sides of the pan. It will make it easier to lift and roll.
  • Cooling time. After rolling the cake, let it chill in the refrigerator for 30–60 minutes. Once filled with the cream cheese mixture, refrigerate it again for at least 30 minutes, or longer if you can. Before serving, place the pumpkin roll in the freezer for about 15 minutes. This helps it firm up and makes slicing cleaner.
  • Preventing cracks. Roll the cake while it is still warm. The heat and moisture keep it pliable and help prevent cracking. Once it has cooled, you can gently unroll it, spread on the cream cheese filling, and roll it back up.
  • Pan size. Use a 10 x 15-inch jelly roll pan, which is a small baking sheet with 1-inch sides. The rim helps the pumpkin roll bake evenly and keeps the batter from spilling.
Close up showing sliced pumpkin roll on the counter.

More pumpkin recipes include soft pumpkin cookies with cream cheese frosting, pumpkin spice cupcakes and this Pumpkin Cheesecake Bars

More Pumpkin Recipes

easy pumpkin roll recipe

Pumpkin Roll Recipe

5 from 44 votes
Recipe by: Jamielyn Nye
Prep Time: 25 minutes
Cook Time: 15 minutes
Cool Time: 1 hour
Total Time: 40 minutes
Servings: 12
This pumpkin roll recipe is a classic at Thanksgiving with a cream cheese filling and pumpkin sponge cake. It's an impressive homemade dessert yet so easy to make!
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Ingredients 

  • 3 large eggs
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon Kosher salt
  • ¾ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 (8-ounce) package cream cheese , softened
  • ¼ cup unsalted butter , softened
  • 1 ¼ cups powdered sugar , plus more for rolling and topping
  • 1 teaspoon vanilla extract

Instructions

  • Prep. Preheat the oven to 375°F. Spray a 10×15-inch jelly roll pan with nonstick cooking spray. Line with parchment paper and spray the top with nonstick spray. 
  • Make cake batter. In a large bowl of a stand mixer fitted with the paddle attachment, beat 3 eggs until frothy. Mix in 1 cup sugar, 2/3 cup pumpkin puree, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
  • Bake. Add 3/4 cup flour and 1 teaspoon baking soda and mix just until combined. Pour into the pan and tap until the mixture spreads evenly. Bake 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. 
  • Prep counter for rolling. While the cake is baking, place a cotton tea towel on the counter. Sprinkle with powdered sugar (about 3 Tablespoons). 
  • Roll cake and chill. Once the cake is done cooking, carefully flip onto the towel while it's still warm and remove the parchment paper. Gently roll up the cake inside the towel, starting at the narrow end. Chill in the refrigerator with the seam down until cooled completely. 
  • Make cream cheese filling. In a medium bowl, beat 8 ounce cream cheese, 1/4 cup unsalted butter, 1 1/4 cups powdered sugar, and 1 teaspoon vanilla with an electric mixer until smooth. 
  • Spread cake with filling. Once the cake is cool, unroll the cake and spread with the cream cheese filling. Roll up again without the towel and wrap with plastic wrap.
  • Freeze and then slice. Freeze 15 minutes before slicing for clean cuts, using a sharp knife only. Sprinkle the top with powdered sugar just before slicing.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Rolling: Alternatively, you can remove the cake with the parchment paper from the pan and roll it up in the parchment paper.
Freeze: Prepare as instructed, then let cool completely. Wrap tightly in plastic wrap and place in a freezer bag. Freeze up to 3 months. To thaw, place in the refrigerator overnight before serving. Don’t try to warm it up in the oven or microwave to thaw faster or it will dry out!
Storage: It will keep tightly wrapped in plastic wrap in the refrigerator up to 5 days.
Recipe Credit: Adapted from Libby’s. 

Nutrition

Calories: 262kcal, Carbohydrates: 37g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 71mg, Sodium: 251mg, Potassium: 77mg, Sugar: 30g, Vitamin A: 2550IU, Vitamin C: 0.6mg, Calcium: 32mg, Iron: 0.8mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

What if I don’t have pumpkin pie spice on hand?

Don’t worry! You can always make your own pumpkin pie spice with just cinnamon, ginger, nutmeg, allspice, and cloves.

How to store a pumpkin roll?

Wrap the cooled roll tightly in plastic wrap. Store in the refrigerator for up to 5 days.

Can I freeze a pumpkin roll?

Yes. Wrap tightly in plastic wrap, then place in a freezer bag for extra freshness. Freeze for up to 3 months.

How to thaw a frozen pumpkin roll?

Place it in the refrigerator overnight. Avoid thawing in the oven or microwave, as this can dry out the cake and melt the cream cheese filling.