My Classic Pumpkin roll is a timeless fall dessert that is guaranteed to bring smiles to your dinner table. It’s one of those desserts that everyone thinks is too difficult to make, but honestly, it’s not that hard to make and is well worth the effort.
This perfectly moist spiced pumpkin cake filled with a luscious layer of cream cheese frosting is a delicious addition to any fall table. I’ve never been a fan of pumpkin recipes, but I do make an exception for this classic pumpkin dessert.
My other pumpkin season favorite is my Pumpkin Crunch Cake.
If this is your first time making a (Swiss Rolls) pumpkin cake, don’t be intimidated by the process. Making the sponge cake isn’t difficult. It’s a combination of simple pantry ingredients including, pumpkin puree, flour, pumpkin pie spice, eggs and sugar.
If you need a Gluten-Free version of this delicious cake roll, you can find it here, Gluten Free Pumpkin Roll.
Ingredients
Let’s start by gathering the ingredients we need to make a Classic Pumpkin Roll. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Make sure to use 100% pure pumpkin, not pumpkin pie mix.
How to make a pumpkin roll?
Preheat oven to 375 degrees
- Mix flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Set aside the dry ingredients until needed.
- Add eggs and sugar to a large mixing bowl.
- Beat the eggs and sugar on medium-high speed until thick.
- Add the pumpkin puree to the egg mixture.
- Mix the pumpkin in until well blended and creamy.
- Add the flour mixture to the wet ingredients.
Make sure to use 100% pure pumpkin, not pumpkin pie mix.
Mix until the flour is just combined. Don’t over-mix.
Sprinkle a dish towel with powdered sugar.
- Grease a 15 x 10-inch jelly-roll pan; line the pan with parchment paper. Grease and flour the parchment paper.
- Spread the pumpkin cake batter evenly into the prepared pan. *using an offset spatula will make spreading the cake better easy.
- Bake for 13 to 15 minutes or until the top of the cake springs back when touched.
- Turn out the cake onto the prepared dish towel
*Alternatively you can skip the dish towel step and simply roll up the sponge cake in the parchment paper it was baked in.
Cream Cheese Frosting
While the cake is baking make the cream cheese frosting. I like using part mascarpone cheese (Italian cream cheese) when making cream cheese frosting. I like how it makes the cream cheese frosting extra smooth and silky.
You can use all cream cheese to make the frosting and it will still be delicious!
- Add the cream cheese, mascarpone, powdered sugar, butter and vanilla extract to a small mixing bowl.
- Whip ingredients on high speed until smooth and creamy
Assembling Pumpkin Roll
- Roll up the cake and towel together, starting with the narrow end. It’s important to work quickly once the cake comes out of the oven. You want to get it rolled while it’s still hot to prevent any cracking.
- Let the wrapped cake cool on a wire rack.
- Carefully unroll the cake; remove the towel.
- Spread the cream cheese mixture over the cake.
Carefully re-roll the pumpkin cake.
Wrap the pumpkin roll in plastic wrap and refrigerate for at least one hour; overnight is best.
Sprinkle the roll with powdered sugar.
Your friends and family are going to love this classic pumpkin roll, and after one bite you’ll agree this is the Best Pumpkin Roll Recipe!
Recipe FAQ’s
Once filled and rolled, wrap the finished pumpkin roll tightly in a piece of plastic wrap and then again in a layer of foil. Make sure that the ends are sealed well; this is important.
After properly wrapping the pumpkin roll you can keep them in the refrigerator for 2-3 days or you can freeze them for up to a month.
When ready to serve the pumpkin roll, remove it from the freezer or refrigerator and allow the roll to come to room temperature before serving.
No, you don’t. The newest technique for an easy and mess-free pumpkin roll is to roll the pumpkin cake up inside the parchment paper that it was baked on. No dish towel is necessary.
Allow the cake to cool in the parchment paper, then unroll the cake and spread the cream cheese frosting over the cake. Re-roll the cake, without the parchment paper, wrap in plastic wrap and refrigerate.
No, you can’t. Don’t try it won’t come out well, since the pie mix is diluted and not pure pumpkin.
More Holiday Desserts You’ll Love!
Classic Pumpkin Roll
Equipment
- jelly roll pan
Ingredients
Pumpkin Roll
- ¼ cup powdered sugar to sprinkle on towel
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon *
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup LIBBY’S® 100% Pure Pumpkin
Cream Cheese Frosting
- 8 ounce package cream cheese softened
- 4 ounces mascarpone Cheese or cream cheese
- 1½ cup powdered sugar
- 6 tablespoons butter softened
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar for dusting
Instructions
- Preheat oven to 375 degrees
- Grease 15 x 10-inch jelly-roll pan; line with parchment. Grease and flour the parchment paper.
- Mix flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. and set aside until needed.
- Beat the eggs and sugar in a large mixing bowl until thick.
- Add the pumpkin puree into the egg mixture. Mixing until well blended and creamy.
- Add the flour mixture to the pumpkin mixture and mix until just combined. Don't over-mix.
- Sprinkle a dish towel with powdered sugar.*Alternatively you can skip this step and simply roll up the sponge cake in the parchment paper it was baked in.
- Spread the cake batter evenly into the prepared pan.
- Bake for 13 to 15 minutes or until the top of the cake springs back when touched.
- Roll up the cake and towel together, starting with the narrow end.It’s important to work quickly once the cake comes out of the oven. You want to get it rolled while it’s still hot to prevent any cracking.
- Cool on a wire rack.
Cream Cheese Frosting
- Whip cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
- Carefully unroll the cake; remove the towel and spread the cream cheese frosting over the cake
- Re-roll the cake, then wrap it in plastic wrap and refrigerate for at least one hour, over night is best.
- Sprinkle with powdered sugar before serving.
Lisa Favre says
Lately I’ve been obsessed with all-things-pumpkin and now, I am totally craving this Pumpkin Roll! Awesome recipe! I’ll have to try it out.
Lynndee says
I bought a pumpkin roll at the grocery store last year and it was really good. Haven’t thought of making my own, but after seeing your recipe, I might make one this fall. Yum!
Catalina says
This pumpkin roll is so perfect for autumn! It looks like heaven!
Brandy says
I love the idea of making a pumpkin roll, seems to me like a delicious option to make up this holiday season. When we get a home again, I am going to try your recipe.
Tammy says
I have to admit that I have never made or ate one of these rolls. But that recipe looks so good and I love the pumpkin taste.
Amber Myers says
Yes please! I just love pumpkin rolls. I admit, I’ve never made one myself. I just buy from the store. But maybe one day I’ll try to make one at home since I love them so much.
Jeanette says
Pumpkin is my favorite type of dessert. I love pumpkin pie or really anything pumpkin. This pumpkin roll is probably at the very top of what I like to make every year. I can’t wait to make this.
Sarah Bailey says
OK now this is a mist for thise time of year, what a delicious idea to have a treat on your table. I am going to have to try and make it myself.
Sylvia Seats says
Hello Dennis
I have been looking for a great pumpkin roll recipe for a while. I want to make one for my family this Thanksgiving. I do have a question regarding the Icing. So should you choose either the regular cream cheese or the mascarpone cream cheese for this recipe? How about mixing 4 oz of each? I’ve never tasted mascarpone cheese before. Sounds great though!
Lisa says
Hi,
This looks so delicious. I have lost my recipe for this cake and was trying to find another to make for this Thanksgiving and happened upon yours.
I have a question about your icing though. Would it be a total of 9 ounces of cream cheese? I don’t understand
the first ingredient. I know there is 8 ounces for the second ingredient but what is the 8 on the first referring to??
Thank you so much!
Chef Dennis Littley says
Thanks for catching that Lisa. It should be 8 ounces of cream cheese total.
Let me know how it turns out.
Christine says
My first-ever attempt at a pumpkin roll, I made one gluten-free and one regular, and while they didn’t come out as beautiful as yours, they tasted great and were a hit! I made 2 cake parts, but only 1 1/2 the frosting recipe and it worked out great! I will make again for Thanksgiving!
Chef Dennis Littley says
I’m happy to hear you made them both Christine. I’m sure your next attempt will be even better!
Maria says
Loving the addition of mascarpone to your filling! The best! And your pumpkin cake looks so perfectly spongy and light!! I need to try your recipe. Mine never turns out looking this beautiful!
Chef Dennis Littley says
thanks Maria, I was surprised how easy it was to make this roll my first time. I hope you enjoy it as much as we did
Megan @ Pip and Ebby says
I’ve always been afraid of attempting rolls like this one, but you just gave me the nudge to try. Yummy, I’m salivating over here!
Jean | DelightfulRepast.com says
Chef Dennis, I just posted about blogging and tech challenges yesterday and would love to have you read that post and comment on it. I love the look of your pumpkin roll and must try it.
Debi Davis says
I’ve been eyeing this since you first posted it, and I just printed it and set out all the ingredients. It will be on my table tomorrow. Happy Thanksgiving.