Desserts Cakes Pumpkin Cake Recipes Pumpkin Roll Recipes Pumpkin Roll 4.8 (463) 355 Reviews 89 Photos Try this pumpkin roll recipe for a standout holiday dessert! A moist, spiced pumpkin sheet cake is spread with a vanilla cream cheese filling, then rolled up and dusted with powdered sugar for an after-dinner treat that's both elegant and delicious. Submitted by Jackie Updated on September 7, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 89 89 89 89 Prep Time: 20 mins Cook Time: 15 mins Additional Time: 20 mins Total Time: 55 mins Servings: 10 Yield: 1 cake roll Jump to Nutrition Facts Jump to recipe You'll fall in love with this pumpkin roll, the cozy autumnal dessert you'll want to make all season long. Pumpkin Roll Ingredients You likely have most of the ingredients you'll need on hand. If not, here's what to add to your grocery list: For the Cake: eggs, sugar, pumpkin puree, cinnamon, all-purpose flour, and baking sodaFor the Filling: cream cheese, confectioners' sugar, butter, and vanilla extract How to Make a Pumpkin Roll You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated pumpkin roll: Make the cake batter and bake in a prepared jelly roll pan. Invert the cake onto a tea towel, let cool slightly, then roll it up jelly roll-style. Let cool completely.Make the filling. Unroll the cake and evenly spread the filling on top. Roll the cake up again, then dust with confectioners' sugar. Michele Kuch Morelli How to Prevent Cracking Let the cake cool for about 5 minutes after taking it out of the oven, then start rolling ASAP. It's important to roll the cake for the first time while it's still hot and pliable. Also, don't worry if the icing seems a little loose at first — it's less likely to tear while spreading and it'll firm up as it cools. Can You Make a Pumpkin Roll Ahead of Time? Yes, you can prepare this pumpkin roll up to two days in advance. Store it in the refrigerator until you're ready to serve. How to Store a Pumpkin Roll Wrap the pumpkin roll with storage wrap and store in the fridge for up to five days. Slice into 10 even portions before serving. Can You Freeze a Pumpkin Roll? This pumpkin roll freezes well. Wrap tightly in storage wrap, then follow it up with a layer of aluminum foil. Freeze for up to three months. Thaw in the refrigerator overnight. Allrecipes Community Tips and Praise "Incredible recipe, and very easy to make," raves Bex. "I give these pumpkin rolls as gifts. I actually use parchment paper or wax paper to roll the cake part, rather than a dish towel. It works just as well, saves on the messy dish towels." "Perfection," according to seayshore. "I've never made one before and was a little nervous, but the directions were perfect, I didn't have cinnamon so I used pumpkin pie spice!" "Added about 1.5 teaspoons pumpkin pie spice and a little nutmeg to the cake," says RBell. " I have been making pumpkin rolls for years and this is the first recipe that did not crack - it looked beautiful and tasted wonderful." Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings Pumpkin Cake: 1 cup white sugar ⅔ cup pumpkin puree 3 large eggs, beaten ½ teaspoon ground cinnamon ¾ cup all-purpose flour 1 teaspoon baking soda Cream Cheese Filling: 8 ounces cream cheese, softened 1 cup powdered sugar, or more to taste 2 tablespoons butter, softened ¼ teaspoon vanilla extract Directions Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan. Make cake: Blend together sugar, pumpkin puree, eggs, and cinnamon in a mixing bowl. Dotdash Meredith Food Studios Mix flour and baking soda together in a separate bowl. Add flour mixture to pumpkin mixture and blend until smooth. Evenly spread in the prepared pan. Dotdash Meredith Food Studios Dotdash Meredith Food Studios Bake in the preheated oven until cake springs back when lightly touched, 15 to 25 minutes. Remove from the oven and cool for 5 minutes. Dotdash Meredith Food Studios Invert cake onto a cotton (not terry cloth) tea towel. Starting with a short edge, roll up cake in the towel jelly-roll style; place seam-side down to cool, about 15 minutes. Dotdash Meredith Food Studios While the cake is cooling, make filling: Beat cream cheese, powdered sugar, butter, and vanilla in a mixing bowl until smooth. Dotdash Meredith Food Studios When cake has completely cooled, unroll and remove towel. Spread filling over cake, all the way to the edges. Roll cake up again without the towel. Wrap with plastic wrap and refrigerate until ready to serve. Dotdash Meredith Food Studios To serve, sift powdered sugar over the roll and slice into 10 portions. Marie I Made It Print 833 home cooks made it! Nutrition Facts (per serving) 282 Calories 12g Fat 41g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 282 % Daily Value * Total Fat 12g 15% Saturated Fat 7g 33% Cholesterol 85mg 28% Sodium 238mg 10% Total Carbohydrate 41g 15% Dietary Fiber 1g 3% Total Sugars 32g Protein 4g 9% Vitamin C 1mg 1% Calcium 38mg 3% Iron 1mg 5% Potassium 97mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.