Pumpkin Cake Roll

A soft, moist pumpkin cake base is wrapped with a swirl of rich cream cheese frosting and optional nuts in this pumpkin cake roll recipe. All the warm fall spices make it all the better!

Why this recipe works

If this pumpkin cake roll isn’t a show stopper, I don’t know what is. There’s a bit more effort that goes into a pretty cake like this as opposed to your classic pumpkin cake, but the extra tender love you add really shows once you slice into it! Swirls of cream cheese frosting peeking between the layers of a spongy, tender pumpkin spiced cake is entirely worth every moment you put in!

I know that the process of a cake roll might seem daunting, but it’s actually really easy to make with a few foolproof tips. No cracking, no crumbling, just an incredible aroma and perfectly swirled cake at your fingertips. This is seriously the best pumpkin roll recipe, and I’ll stand behind that.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CINNAMON – We’re using Saigon cinnamon here, which is known for its stronger, spicier flavor profile compared to regular ground cinnamon. This gives the cake a lot more flavor and warmth! If preferred, you can substitute with ground cinnamon at a 1:1 ratio. Do note that doing so will produce a slightly more subtle flavoring to your cake.

EGGS & BUTTER – Be sure to bring these to room temperature before beginning. This, in turn, traps more air bubbles in the batter while mixing which helps the cake rise evenly.

FROSTING – Just like the butter and eggs, you’ll want to have your cream cheese at room temperature so it’s easier to combine with other ingredients. This also makes it much easier to spread over the cake.

How to Make a Pumpkin Cake Roll

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 375 degrees F. Grease a 15×10 inch jelly roll pan. Line the pan with parchment paper hanging over the edges. Gently flour the parchment paper.
2. Lightly sprinkle confectioner’s sugar evenly over a thin kitchen tea towel (at least 15 x 10 inches as well).
3. In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, and Kosher salt.
4. In a large mixing bowl, beat eggs and granulated sugar until thick and combined. Add the pumpkin puree.
5. Stir in the flour mixture until combined. Pour the batter into the prepared pan.
   
   TIP – Fold in nuts at this point if you are using. Alternatively, you can spread the batter into the jelly roll pan and then sprinkle the nuts on top.
   
   
6. Bake the cake for 13-15 minutes. Do note that dark colored pans cook faster, check at 11 minutes. The cake should spring back when touched when checking for doneness, and you want to make sure it’s not wet.
7. When it’s done, turn over onto the confectioner’s sugar-dusted tea towel and remove the parchment paper. Starting at the short end, carefully roll the cake up in the towel and let it cool on a wire rack. You want to do this step while the cake is still warm. This is the point at which the cake is most flexible and easily shapeable!

Cream Cheese Filling

1. In a large mixing bowl with an electric mixer, beat cream cheese, confectioner’s sugar, butter, and vanilla until smooth. When the cake is cool, carefully and slowly unroll then spread the frosting on with an offset spatula until even.
2. Roll the cake back up (without the towel), wrap in plastic wrap, and refrigerate for at least 1 hour to set before slicing. Dust with confectioner’s sugar before serving.

Frequently Asked Questions & Expert Tips

Absolutely! Add up to 1 cup of chopped walnuts or pecans to the batter, or sprinkle them over the batter in the pan.

Yes, due to the cream cheese frosting, you will want to refrigerate your cake roll. Cover it in an air-tight container or tightly wrap it with plastic wrap. Store in the refrigerator for 4-5 days. I would suggest letting the cake roll rest at room temperature for around 30 minutes before enjoying.

Yes! To freeze, wrap the finished pumpkin roll (completely cooled) in plastic wrap a few times, followed by a layer of aluminum foil. Place the wrapped roll in an air-tight container or large ziptop bag and store in the freezer for up to 3 months. Thaw in the refrigerator overnight. You can also freeze individual slices following the same method.

There are a few common reasons your pumpkin cake rolls might crack. One being that the cake was overbaked, causing it to be dry, crumbly, and not as flexible. Another reason could be that the cake was not rolled while it was still warm. This is key to the rolling process! When you roll it while still warm, the cake conforms to its new shape. Roll the cake gently, without too firm of pressure (which can also cause it to tear).

It’s preferable to use a jelly roll pan when making cake rolls, as its large yet shallow capacity is ideal for the size and thickness cake rolls require. Using a smaller, deeper pan will yield a thicker cake, which makes rolling it more difficult. I highly recommend sticking to a 15×10 jelly roll pan when making your pumpkin roll!

Serving Suggestions

A soft, moisture-rich pumpkin cake roll is one of my favorite additions to the Thanksgiving dessert table! Just before serving, optionally dust the top of your pumpkin cake roll with confectioner’s sugar. Serve at or just above room temperature and enjoy!

More Related Recipes

• Chocolate Cake Roll
• Carrot Cake Roll
• Pumpkin Magic Cake
• Pumpkin Cheesecake Brownies

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!