Pumpkin Roll Recipe

(1 vote)
5 minutes
November 3, 2022
Carole JonesJump to Recipe

This pumpkin roll recipe is one of my best fall recipes! A light and fluffy pumpkin sheet cake rolls around an amazing cream cheese frosting that has whipped cream folded into it. The frosting is heavenly! This fall dessert is a show-stopper and perfect for a dinner party or company. I loved making this cream cheese pumpkin roll but you won’t believe what happened when I showed up to my party with it….

Pumpkin roll recipe with cream cheese frosting

Why I Love This Pumpkin Roll Recipe

Last weekend, my family showed up for a party but no one was there. Like, not another sole to be seen. Did I write down the wrong date? Time? Location? Did they cancel and not tell us? I know the Jones clan is quite overwhelming as a family because there are so many of us, but come on! I’m not quite sure what happened, but there was one positive result: we didn’t have to share this amazing pumpkin roll recipe with anyone else! In fact, I’m headed to the fridge for a late-night snack once I’ve finished this post…

Honestly, this is the ONLY pumpkin dessert that I personally enjoy. Pumpkin recipes just aren’t my thing. Don’t even get me started on pumpkin pie for Thanksgiving. They are a big nope! But, this pumpkin roll recipe is a fall dessert staple in Casa Jones. I love that the cream cheese frosting has whipped cream folded into it so it is super light and fluffy.

Pumpkin Roll Ingredients

  • All-purpose flour
  • Granulated sugar
  • Pumpkin pie spice
  • Baking soda
  • Kosher salt
  • Pumpkin puree
  • Eggs
  • Lemon juice
  • Cream cheese
  • Butter
  • Powdered sugar
  • Vanilla extract
  • Whipped cream
Pumpkin roll recipe

Pumpkin Roll Recipe FAQs

Why does my pumpkin roll crack?

There are two reasons your pumpkin roll cracks. First, you have over-baked the cake and it has dried out. Second, you let the cake cool too much before rolling it in a towel.

To keep the cake from drying out in the oven, watch it closely and take it out as soon as the inside of the cake is set. Because the batter is very smooth, it will bake very quickly so start checking it with 5 minutes left on the time.

The cake needs to be turned out onto a clean, powdered sugared towel immediately after it comes out of the oven. If you wait to roll it up, it will crack because it isn’t as flexible as it cools.

Do you have to use a jelly roll pan for pumpkin roll?

Yes! In fact, this type of rolled-up cake is where the term “jelly roll pan” came from. You need a quality half-sheet pan with sides to make a pumpkin roll.

Recipe Variations

Being a home cook provides endless opportunities to experiment with recipes, personalizing them to your tastes and creativity. Any of the following variations would be great spin-offs of this pumpkin roll recipe.

There are quite a few variations you can try for this pumpkin roll cake.

  • If you like nuts, sprinkle some chopped, toasted pecans or walnuts over the frosting before you re-roll the cake.  
  • If you want a bigger roll with more layers, double the recipe, and prepare them in two sheet pans. When they come out of the oven hot, use two towels and butt the short ends together to roll the two cakes into one. Just be warned, it is a BIG pumpkin cake roll but maybe you like that kind of thing.  
  • Add some fruit on top of the cream cheese frosting before rolling it up. Some diced, sauteéd apples would be really good inside this pumpkin roll cake.

Recipe Equipment

To make this amazing pumpkin roll recipe, you need to have the following pieces of equipment in your kitchen:

  1. Quality aluminum half-sheet pan with sides
  2. Parchment paper or a silicone sheet pan liner
  3. Large cotton kitchen towel
  4. Powdered sugar duster or small mesh strainer
  5. Mixing bowls
  6. Measuring cups and spoons
  7. Wire whisk
  8. Rubber spatula

Watch How to Make Pumpkin Rolls

I know this looks a bit intimidating having to take a long, thin cake and then roll it up into this beauty, but trust me when I say it really couldn’t be more simple so don’t be afraid.  Just follow the step-by-step video instructions and you will be wondering why you have never made this before!

Looking for More Great Pumpkin Recipes?

If you love this pumpkin roll recipe, be sure to check out my other yummy pumpkin desserts! Grab them now before you forget 🙂

Craving more than pumpkin recipes? Subscribe to My Kitchen Escapades to get new recipes delivered straight to your inbox! You can also stay in touch on TikTok, InstagramFacebookPinterest,  and YouTube for all the latest updates!

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Pumpkin roll cake recipe cream cheese frosting

Pumpkin Roll Recipe with Cream Cheese Frosting

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5 from 1 review

This cream cheese pumpkin roll makes a stunning fall dessert or perfect for Thanksgiving dinner as well.

  • Total Time: 30 minutes
  • Yield: 1 roll 1x




  • 3/4 C flour
  • 1 C sugar
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/4 tsp kosher salt
  • 1 C pumpkin  puree
  • 3 eggs
  • 1 tsp lemon juice


  • 8 oz cream cheese, room temperature
  • 1/4 C butter, room temperature
  • 1 tsp vanilla
  • 1/4 tsp kosher salt
  • 1 1/2 C powdered sugar
  • 2 C whipped cream


  1. Preheat oven to 375 degrees.  Line a half sheet pan with parchment, wax paper or a silpat liner.  Spray along the edges of pan with non-stick spray.
  2. In a medium bowl, whisk together the dry ingredients for the cake.  Add the pumpkin, eggs and lemon juice.  Mix until dry ingredients are incorporated.  Pour into prepared pan and evenly distribute.  Bake for 15 minutes.
  3. While cake is baking, generously dust a clean kitchen towel with powdered sugar.  To make frosting, cream together the butter and cream cheese in a medium bowl until smooth then add the vanilla and powdered sugar.  Beat well.  Once this part is completely smooth, gently fold in the whipped cream.
  4. As soon as cake is baked, run a knife along the edges of the pan then invert cake onto the dusted kitchen towel.  Remove pan liner from the cake, then roll up the cake beginning with one of the short ends.  Allow to cool for 20 minutes.
  5. Unroll the cake and frost with the frosting.  Reroll, wrap tightly in plastic wrap and store in the fridge.  Cake is best if it can sit overnight in the fridge.
  • Author: Carole Jones
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


  • Serving Size: 1/9th
  • Calories: 366
  • Sugar: 39g
  • Sodium: 202mg
  • Fat: 17g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 101mg

**My friend, this post contains Amazon affiliate links which means I receive a small compensation if you make a purchase using my link, at no additional cost to you.   And no worries….I only link to products that I both use and love! ~Carole 

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


15 years ago

This looks yummy – I’ll have to try it out this week. Did you ever find out what happened with the party? Wish you could have partied with us this weekend!

3 years ago

I was wanting a recipe for a pumpkin roll and found yours. what size of pan do you use? Can’t wait to make it

3 years ago

Hi Sharon! I use a half-sheet pan size, which is 13×18 inches

Liam Calvin
2 years ago

this was perfection!

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