Pumpkin Roll Recipe: I am a contributor to Amanda’s Cookin’ and this recipe first appeared on there as Pumpkin Roll.

Estimated reading time: 5 minutes

This Pumpkin Roll Recipe is the perfect recipe to feature on the Thanksgiving or Christmas dessert table! This Pumpkin Roll is a thin, moist pumpkin cake with or without walnuts, filled with a creamy frosting mixture and wrapped into a swirl of sweet heaven! (makes 1 roll, 10 slices)

Pumpkin Roll Recipe

Hey Everyone, how's your November going?

Is it flying by as fast as mine?

It seems like we were just at Halloween.

Can you believe how close we are the Thanksgiving?

Are you looking for a dessert that is a little more special than the usual pumpkin or pecan pie?

Let me be clear - there's nothing wrong with those two dessert choices, by the way, those are some of my favorites but why not try something a little different but just as beloved?

Let's hear it for this Pumpkin Roll Recipe!

This Pumpkin Roll recipe is also a great way to use up an unfinished can of pumpkin puree because it requires only ⅔ cups.

Yes, only ⅔ cup and you get that gorgeous golden pumpkin color.

It seems like this time of year I always have a can of unfinished can of pumpkin puree sitting in the refrigerator and you know the saying, "Waste not want not" 🙂

I will have you know that I do enjoy a slice of this Pumpkin Roll with my morning coffee...why dessert for breakfast?

Because life is too short and fleeting not to and it goes so well with a hot cup of coffee or tea for that matter.

I advise you do the same - at least once in a while!

Ingredients

Cake

• ¾ cup all-purpose or cake flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon cloves
• ¼ teaspoon Kosher salt
• 3 large eggs
• 1 cup granulated white sugar
• ⅔ cup pumpkin puree
• optional: 1 cup chopped walnuts or pecans
• confectioner's sugar for dusting

Filling

• 1 (8 ounces) package of regular cream cheese, room temperature
• 1 cup confectioner's sugar (sift if it's lumpy)
• 6 tablespoon unsalted butter
• 1 teaspoon pure vanilla extract
• orange sugar sprinkles

This post may contain affiliate links that won't change your price but will share some commission.

Kitchen Tools

• 15 x 10-inch jelly roll pan
  
  
  • thin tea towel
  
  
  • parchment paper
  
  
  • measuring spoons and cups
  
  
  • plastic wrap
  
  
  • offset spatula

Web Story

There are some things to remember with this pumpkin roll recipe, you will need a 15 x 10-inch jelly roll pan.

If you already have one, great!

If you need one, why not just get one and try this recipe and then you can make endless jelly roll cakes in the future - hey, it's always good to have options 😉

Be careful when you are rolling and re-rolling the cake being careful not to crack the cake.

You want to make sure that your cake isn't too wet or too dry.

Spread the filling evenly so you get a nice, round swirl when you slice through and you will be all set!

I know you will love this Pumpkin Roll Recipe!

Recipe Attribution

This recipe is inspired by Libby's Pumpkin Roll.

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What's your favorite cake roll recipe?

Please let me know in the comments below!

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Pumpkin Roll Recipe

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

This Pumpkin Roll Recipe is the perfect recipe to feature on the Thanksgiving or Christmas dessert table! This Pumpkin Roll is a thin, moist pumpkin cake with or without walnuts, filled with a creamy frosting mixture and wrapped into a swirl of sweet heaven! (makes 1 roll, 10 slices)

Print

Ingredients

Cake

• ¾ cup all-purpose , or cake flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground Saigon cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon Kosher salt
• 3 large eggs
• 1 cup granulated white sugar
• ⅔ cup pumpkin puree
• 1 cup chopped walnuts or pecans, optional
• confectioner’s sugar for dusting, amount to taste

Cream Cheese Filling:

• 1 (8 ounce) package regular cream cheese, room temperature
• 1 cup confectioner’s sugar, sift if it’s lumpy
• 6 tablespoon unsalted butter
• 1 teaspoon pure vanilla extract
• orange sugar sprinkles, optional, amount to taste

Instructions

For Cake

1. Preheat oven to 375 degrees F. Grease a 15 x 10-inch jelly roll pan. Line with parchment paper going over the edges. Lightly flour the parchment paper. Lightly sprinkle confectioner's sugar evenly over a thin kitchen tea towel (at least 15 x 10 inches as well).
2. In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and Kosher salt.
3. In a large mixing bowl, beat eggs, and granulated white sugar until thick and combined. Add pumpkin puree. Stir in flour mixture until combined. Fold in nuts. Alternately, you can spread the batter into the jelly roll pan and then sprinkle the nuts on top, or omit nuts if you wish.
4. Bake the cake for 13-15 minutes. Please note, that dark pans cook faster, check at 11 minutes. The cake should spring back when touched when checking for doneness and you want to make sure it's not wet. When it's done, turn over onto the tea towel and remove the parchment paper. Starting at the short end, carefully roll the cake up in the towel and let it cool on a wire rack.

Cream Cheese Filling

1. In a large mixing bowl, beat cheese, powdered sugar, butter, and vanilla until smooth. When the cake is cool, carefully and slowly unroll and spread with an offset spatula until even. Add orange sugar sprinkles, if desired. Roll the cake together, wrap it in plastic wrap, and refrigerate for at least 1 hour to set before slicing. For storing the cake, wrap it in plastic wrap and store it in the refrigerator. Sprinkle with confectioner's sugar before serving. Enjoy!

Notes

• You will need a 15 x 10-inch jelly roll pan for this recipe

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 64mgSodium: 127mgCarbohydrates: 50gFiber: 2gSugar: 38gProtein: 5g

Please note that the Calculated Nutrition is an estimate at best.

Did you make this recipe?

Did you make this recipe? If you share it on social media tag us @lifeslittlesweets and hashtag it #lifeslittlesweets - Thank you in advance!

• Published: 12/4/2017
• Updated & republished: 11/3/2023, 10/14/2024

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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