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Pumpkin Roll

This Pumpkin Roll recipe is one of the best, must-make desserts of Fall and the perfect make ahead dessert for Thanksgiving! A soft, tender, warmly spiced pumpkin cake is slathered in luscious cream cheese frosting OR Nutella cream cheese frosting (both recipes included) then rolled up, chilled and dusted with powdered sugar. The traditional pumpkin roll is an eye-catching crowd pleaser but the Nutella pumpkin roll is beyond delicious! (100% original btw, never been done before – but now you’ll start seeing them everywhere 😉). The pumpkin roll is not only pillowy, flavorful perfection but easy to make with pantry ingredients! 
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour 24 minutes
Servings 8 -10 servings

Ingredients

PUMPKIN ROLL DRY INGREDIENTS

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2-3 teaspoons ground cinnamon 3 if you love cinnamon & recommended for Nutella filling
  • 1/2 tsp EACH ground ginger, ground nutmeg, ground cloves
  • 1/4 teaspoon salt

PUMPKIN ROLL WET INGREDIENTS

  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2/3 cup pumpkin puree

FOR THE ROLL:

  • Parchment paper
  • 15 x 10-inch jelly roll pan
  • 1/4 cup Powdered sugar plus more for dusting at the end

CREAM CHEESE FILLING INGREDIENTS:

  • 6 tablespoons unsalted butter softened at room temperature**
  • 1 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 8 oz. cream cheese cubed at room temperature**

NUTELLA CREAM CHEESE FILLING INGREDIENTS:

  • 4 tablespoons unsalted butter softened at room temperature**
  • 1 1/2 cups powdered sugar sifted
  • 1/4 cup unsweetened cocoa powder
  • 2-3 tablespoons milk
  • 4 oz. cream cheese, cubed softened at room temperature**
  • 1/2 cup Nutella
  • 1 teaspoon vanilla extract

Instructions

PUMPKIN ROLL:

  • Preheat the oven to 375 degrees F.
  • 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.
  • Whisk the dry ingredients together in a mixing bowl.
  • In a separate large bowl, add the wet ingredients. Beat with a handheld mixer on medium-high speed for three minutes.
  • Add the flour mixture to the wet ingredients and fold in with a rubber spatula just until combined.
  • 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.
  • 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.
  • Let the cake cool for 3 minutes. Meanwhile, line a clean, heatproof surface with new parchment paper and dust with ¼ cup powdered sugar.
  • 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.
  • Refrigerate the cake for 1 hour until cool or transfer the cake roll to a wire rack to cool completely, about 2-3 hours.
  • 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

  • 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).
  • 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

  • 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).
  • Add cream cheese, 1 piece at a time, beating thoroughly after each addition. Add Nutella and vanilla and beat to combine.
  • 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.)

FINISIH CAKE

  • 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.
  • 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).
  • 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!).

Video

Notes

*Don’t miss the “how to make a pumpkin roll” video at the top of 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.

HOW TO MAKE AHEAD:

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.