Pumpkin Roll
Prep Time
Cook Time Passive Time
15minutes 24hours for chilling
Prep Time
Cook Time Passive Time
15minutes 24hours for chilling
Pumpkin Roll (2 Ways!)
  • 3/4cup all-purpose flour
  • 1/2teaspoon baking powder
  • 1/2teaspoon baking soda
  • 2-3teaspoons ground cinnamon3 if you love cinnamon & recommended for Nutella filling
  • 1/2tsp EACH ground ginger, ground nutmeg, ground cloves
  • 1/4teaspoon salt
  • 3 large eggs
  • 1teaspoon vanilla extract
  • 1/2cup granulated sugar
  • 1/2cup packed light brown sugar
  • 2/3cup pumpkin puree
  • Parchment paper
  • 15 x 10-inch jelly roll pan
  • 1/4cup Powdered sugarplus more for dusting at the end
  • 6tablespoons unsalted buttersoftened at room temperature**
  • 1cup Powdered sugarsifted
  • 1teaspoon vanilla extract
  • 8 oz. cream cheesecubed at room temperature**
  • 4tablespoons unsalted buttersoftened at room temperature**
  • 1 1/2cups Powdered sugarsifted
  • 1/4cup unsweetened cocoa powder
  • 2-3tablespoons milk
  • 4oz. cream cheese, cubedsoftened at room temperature**
  • 1/2cup Nutella
  • 1teaspoon vanilla extract
  1. Preheat the oven to 375 degrees F.
  2. Grease a 15 x 10-inch jelly roll pan with nonstick cooking spray then line with parchment paper, leaving about a 1-inch overhang on the short ends. Spray the top of the parchment with cooking spray; set aside.
  3. Whisk the dry ingredients together in a mixing bowl.
  4. In a separate large bowl, add the wet ingredients. Beat with a handheld mixer on medium-high speed for three minutes.
  5. Add the flour mixture to the wet ingredients and fold in with a rubber spatula just until combined.
  6. Pour the batter into the prepared pan and spread into an even layer. Drop the pan on the counter a few times to even and eliminate air bubbles.
  7. Bake at 375 degrees F for 13 to 15 minutes for or until the edges look dry and top of cake springs back when touched.
  8. Let the cake cool for 3 minutes. Meanwhile, line a clean, heatproof surface with new parchment paper and dust with ¼ cup powdered sugar.
  9. Loosen the edges of the cake with a knife. Working quickly, use the parchment overhang to lift the cake out of the pan and flip it over onto the new parchment. Peel off the old parchment paper. If needed, trim the edges of the new parchment on the short sides so they line up with the cake. Slowly, tightly, roll the cake in the parchment paper — working from short end to the short end.
  10. Refrigerate the cake for 1 hour until cool or transfer the cake roll to a wire rack to cool completely, about 2-3 hours.
  11. While the cake is cooling, make the Nutella Filling and refrigerate. For the traditional Cream Cheese Filling, wait until you’re ready to frost the cake to make it:
Option 1: Cream Cheese Filling
  1. Beat the butter and powdered sugar with a handled mixer at medium-high speed until the mixture is smooth (it will take a couple minutes to come together).
  2. Add cream cheese, 1 piece at a time, beating thoroughly after each addition. Add vanilla and beat to combine.
Option 2: Nutella Cream Cheese Filling
  1. Beat the butter, powdered sugar, cocoa powder and 2 tablespoons milk with handled mixer at medium-high speed until the mixture is smooth (it will take a couple minutes to come together).
  2. Add cream cheese, 1 piece at a time, beating thoroughly after each addition. Add Nutella and vanilla and beat to combine.
  3. Refrigerate while your Pumpkin Roll cools. (Note, the Nutella Filling is softer initially than the Cream Cheese Filling so it’s helpful to refrigerate; the Cream Cheese Filling should not be refrigerated before spreading unless it’s runny.)
  1. Once the cake has cooled, transfer it to a flat surface and carefully unroll until it is flat (it’s okay if the edges curl up a bit). Spread the filling evenly over cake, leaving a 1/2-inch border on all sides.
  2. Snuggly re-roll the cake, from short end to short end, gently peeling away the parchment paper as you roll. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least four hours up to two days (best if overnight).
  3. When ready to serve, remove the plastic wrap and slice off the ends (for prettier presentation). Lightly dust the pumpkin roll with powdered sugar (optional). Slice the cake into 1-inch slices with a serrated knife. At this point, I like to let the pumpkin slices sit at room temperature for 30-60 minutes so they aren’t cold (tastes way better!).
Recipe Notes

*Don’t miss the “how to make a pumpkin roll” video in the post!

Tips and Tricks

  • Pumpkin: the most important part of this recipe is to use the right pumpkin!  You will need pure pumpkin puree and NOT pumpkin pie filling. 
  • **Cream cheese and butter: soften them to room temperature at room temperature.  Don’t microwave or your filling will be runny.
  • If your filling is runny: place it in the freezer for 10 minutes or until it thickens up.
  • Use room temperature eggs: for a lighter, fluffier cake.
  • How to quickly bring eggs to room temperature: fill a bowl with warm water (not hot) and add eggs and let sit 10-20 minutes
  • More tips and tricks: see the post for TONS of tips and tricks and step by step photos.


This pumpkin roll recipe is fabulous dessert for stress free entertaining!  Once the pumpkin roll is assembled, wrap it tightly in plastic wrap and refrigerate for up to 2 days before serving. It tastes just as good – or better – than freshly made!

How TO store leftovers:

Line the pumpkin roll slices in a single layer on a plate/tray and cover tightly with plastic wrap.  Refrigerate for up to 5 days.  I like to microwave my slices for 10 seconds for moister leftovers.  

How to Freeze:

You can freeze pumpkin roll slices (leftovers) or the whole pumpkin roll for a make ahead dessert.   In fact, I highly encourage you to make multiple pumpkin rolls and freeze them because one 15-ounce can of pumpkin puree will yield three pumpkin rolls.  So, do the work once and have desserts ready for all your holiday festivities!

To freeze pumpkin roll slices:

  • Line leftover slices on a baking sheet so they aren’t touching.
  • Freeze for 1-2 hours until solid.  Flash freezing prevents them from sticking together.
  • Transfer frozen slices to a freezer safe plastic bag and squeeze out excess air.
  • Label and freeze for up to two months.
  • Thaw the slices (or slice) in the refrigerator overnight.

To freeze whole pumpkin roll:

  • Double wrap the pumpkin roll tightly in plastic wrap, then double wrap in aluminum foil.
  • Freeze for up to 2 months.
  • Thaw overnight in the refrigerator.