Easy Pumpkin Roll

This Pumpkin Roll Recipe is soft, sweet pumpkin cake, rolled up with cream cheese frosting to create the ULTIMATE pumpkin dessert! While it looks like it came from a bakery, I’m showing you how easy this is to make at home! This will be front and center on your dessert table this holiday season.

Looking for more pumpkin cake recipes? Try my Pumpkin Dump Cake or my Pumpkin Earthquake Cake!

This Pumpkin Roll Recipe is an Easy, Homemade Fall Dessert!

There are a few treats that I have always been nervous about making. Lately I’ve loved tackling these recipes head-on, breaking them down and figuring how to make them less scary! For example, my cheesecake recipe took me a while to perfect, but I figured out how to make it as delicious, and EASY as possible!

Homemade Pumpkin Roll is another one of those recipes that I have always avoided. I had a bad experience once a while back, and I’ve just never wanted to give it another try.

But in the sake of doing hard things, I got back in the kitchen and got to work. AND let me tell you, I’ve come up with a foolproof recipe, that produces the most gorgeous, soft, homemade pumpkin roll recipe, while being ACTUALLY easy…and I mean easy in the way that your kids could help you do this one…easy in the way, you will not get anxiety hoping the cake won’t crack…easy in the way that it will be your go-to fall dessert!

How To Make Homemade Pumpkin Roll

How To Make A Pumpkin Roll

I want you to read through this entire post and recipe before you get to work. This will give you an idea of what to expect, and you won’t be caught skipping a step, or not allowing yourself enough time to prep this.

There aren’t many steps, but there are a few that are essential to Pumpkin Roll success!

Bake Your Pumpkin Cake

The cake recipe itself it super easy. You will need:

  • Eggs
  • Pumpkin – Use Pure Pumpkin Puree for this recipe, not pumpkin pie filling!
  • Brown Sugar
  • Pumpkin Pie Spice
  • Vanilla
  • Baking Soda/Salt/All Purpose Flour

You might notice that there is no “fat” added to the cake…no oil or butter. Don’t worry, I didn’t forget to add it, you really just don’t need it here. The texture of the cake is super important, because you will be rolling it up and you don’t want it to crack, so follow the recipe as written!

Sliced pumpkin roll with powdered sugar

How Do You Prevent Your Pumpkin Roll From Cracking?

Here’s How…

Bake your cake on a jelly roll panwhich is essentially a baking sheet with sides. Line it with parchment paper, leaving some hanging over the edges of the pan, so you can grab it easily and remove it from the pan! (tbh you could even skip this step and do the next step right in the pan, but I like to remove it to give myself a little more room to maneuver.

Roll it while it’s still warm. When the cake comes out of the oven, while it’s still hot, lift it carefully out of the pan using the edges of the parchment and place it on a heat safe counter or work surface. And then…


Ok, so here’s my BIG TIP on making a pumpkin roll! So many recipes I have seen over the years (and tried) have you remove the cake from the pan, put it on a towel and roll it up.


Why would you handle the cake so much, it doesn’t make any sense to me! The one big scary thing when making this is to NOT crack the cake, so handling it as little as possible makes the most sense, doesn’t it? I feel like I might have reached genius status here. (Also – I have not googled this method, just have gone by the many, many pumpkin roll recipes I’ve researched over the years and have never seen this method. So it’s very possible someone else has done it this way, I just haven’t ever come across it).

  • Immediately and carefully roll the cake up starting from the shorter side WITHOUT REMOVING THE PARCHMENT. Rolling the cake warm and allowing it to cool in that shape, trains it into that shape. If you tried to roll up the cake once it had cooled it would most certainly crack.
  • Allow the cake to cool completely in the rolled up shape. You could even refrigerate it at this point to speed the process along.
  • Once it is cooled, carefully unroll it, spread your filling onto the cake and begin to roll it back up and NOW REMOVE THE PARCHMENT!
  • As you are rolling the cake up with the filling inside, carefully pull the parchment paper away from the cake.
  • Place the cake onto a baking sheet or platter and allow it to chill so the filling sets up nicely. This way you will have pretty slices!
Rolled up pumpkin roll with powdered sugar

I REALLY hope you guys this recipe a try this season, you won’t be disappointed!!

Still Looking For Pumpkin Recipes? Here Are a Few More…


Easy Pumpkin Roll

  • Author: Shelly
  • Prep Time Prep Time: 20 minutes
  • Cook Time Cook Time: 15 minutes
  • Total Time Total Time: 35 minutes
  • Yield Yield: serves 10 1x
  • Category Category: Cake
  • Method Method: Oven
  • Cuisine Cuisine: Dessert


This Pumpkin Roll recipe is a classic fall dessert! I’ve simplified the process making it easier than ever!



  • 3 large eggs
  • 2/3 cup pumpkin puree (like Libby’s)
  • 1 cup light brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup all purpose flour


  • 6 ounces cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 1 2/3 cup powdered sugar
  • 1/4 teaspoon vanilla extract


Make the Pumpkin Cake

  1. Preheat oven to 350°F.
  2. Line a 10×15- inch jelly roll pan with parchment paper, leaving about an inch of extra parchment at the ends, for easy removal. Very lightly coat the parchment with nonstick spray. Set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment, add in the eggs and mix on medium until lightly beaten.
  4. Add in the pumpkin, brown sugar, pumpkin pie spice, vanilla, baking soda, and salt and mix for 1 minute until smooth.
  5. Turn mixer to low and add in the flour, mixing for 30 seconds, or until smooth, scraping the sides of the bowl as necessary.
  6. Spread the batter into the prepared pan evenly.
  7. Bake for 15 minutes, or until the cake is set and a toothpick comes out clean. As soon as the cake comes out, while hot, lift the cake out of the pan using the parchment paper and place on a heat safe surface.
  8. Leaving the parchment paper on the cake, roll it up carefully starting with the narrow end, placing it on a wire rack seam-side down to cool completely.

Make the Pumpkin Roll Filling

  1. While the cake is cooling, prepare the filling. In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together for 1 minute on medium speed until smooth.
  2. Add in the powdered sugar and vanilla and mix for another minute until creamy, scraping the sides of the bowl as necessary.

Assemble the Pumpkin Roll

  1. When your cake is cooled, carefully unroll it. Using an offset spatula, spread your cream cheese filling evenly onto the cake, leaving 1- inch around the edges.
  2. Now carefully roll the cake back up tightly, but pull the parchment paper away from the cake as you do so. Once you have it rolled up, place it on a baking sheet or serving dish, cover airtight and place in to the refrigerator for at least 30 minutes, or until ready to serve.
  3. Dust with powdered sugar before slicing and serving.


Store airtight in the refrigerator for up to 3 days. To freeze a pumpkin roll, wrap it tightly in plastic wrap, making sure it’s airtight. Place flat in the freezer for up to 30 days. Allow to thaw at room temperature.

Nutrition Information:

25.2 g
264.9 mg
12.1 g
34 g
4.2 g
85.2 mg

Keywords: cookies and cups, , pumpkin roll recipe, thanksgiving dessert, how to make a pumpkin roll, easy pumpkin roll recipe, easy thanksgiving desserts

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Nov 24, 2021 11:34 am

As soon as I unroll mine to filling in it cracked all over and stuck to the paper is there something I am doing wrong

Whitney P
Nov 18, 2021 9:57 pm

Hello, I’m confused on the part where you unroll the cake, then put the filling in, then take off the paper? Could you please help me understand better! Thank you

Kim Sanders
Nov 9, 2021 6:46 pm

First time trying to make a pumpkin roll & although it didn’t come out perfect (cake cracked in several places but I think that was my fault) it tastes great 🙂 Will definitely be trying it again!

Nov 4, 2021 2:18 pm

Soooo easy! Soooo delicious! The parchment paper definitely works far better than the towel! Added pecans to my filling. Thanks for sharing this wonderful recipe. I will certainly be using it again and again!

Nov 3, 2021 10:29 pm

I used gluten free flour and coconut sugar in place of brown sugar, it tasted so good. I also used blended monk fruit into a powder in place of the powder sugar. This recipe is so easy and tasted so good!

Oct 20, 2020 6:39 pm

How long does roll take to cool completely? Before adding filling, thanks

Melissa Reed
Dec 27, 2019 2:33 pm

I’ve tried to make a pumpkin roll years ago and it was horrible… very time consuming and complicated! This recipe was amazing. It was very easy and simple, my pumpkin roll is perfect!!! I will definitely use this recipe forever!!!

Oct 10, 2019 1:31 pm

WOW. I have always wanted to make pumpkin roll but they always seemed too complicated. This looks SO EASY! Definitely making it for Thanksgiving dessert.

Oct 3, 2019 9:14 am

Such an easy and beautiful recipe. Thanks a lot for sharing this recipe.

Oct 2, 2019 11:12 am

I have been making a pumpkin roll for the holiday’s since about 1985. Never used brown sugar before. I am going to use your recipe for thanksgiving. Sounds like a winner to me.

Oct 2, 2019 10:08 am

You do realize you’re a genius, right?! I have wanted to make pumpkin rolls or the chocolate cake rolls etc, however can’t get past the worry of fuzzy towel residue in the cake. Parchment paper is my friend!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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