Pumpkin Roll 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….

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 FAQs

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, Instagram, Facebook, Pinterest,  and YouTube for all the latest updates!

Pumpkin Roll Recipe with Cream Cheese Frosting

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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

Ingredients

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Cake

• 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

Frosting

• 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

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Instructions

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

Nutrition

• 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