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+ servings
5 from 1 vote
Pumpkin roll served on a rectangular white ceramic plate.
Pumpkin Roll Recipe
Prep Time
40 mins
Cook Time
25 mins
Cooling Time:
2 hrs 30 mins
Total Time
3 hrs 35 mins

Try this next-level pumpkin roll recipe- it's like none other! Airy-soft pumpkin spice cake spiraled around a whisper-light cream filling.

Course: Dessert
Cuisine: American
Keyword: easy pumpkin roll recipe, how to make a pumpkin roll, pumpkin roll, pumpkin roll cake, pumpkin roll recipe
Servings: 8
Calories: 459 kcal
For the Pumpkin Spice Cake:
For the Cream Cheese Filling:
To Make the Pumpkin Spice Cake:
  1. Preheat the oven to 325 degrees F, lightly mist the sides of a 10-inch by 15-inch jelly roll pan with non-stick spray, and line it with parchment, allowing a little of the parchment to overhang on one of the short sides.

  2. Place the eggs and sugar in a large mixing bowl and whip on high speed for a full 5 minutes (minimum), until very pale and tripled in volume.

  3. Place the flour, cinnamon, baking powder, salt, nutmeg, and ginger in a medium bowl and whisk to combine.

  4. Place the pumpkin, sour cream, melted butter, milk, and vanilla in a medium bowl and whisk to combine.

  5. When the egg/sugar mixture is very pale and tripled in volume, gently fold in the flour mixture.

  6. Gently fold in the pumpkin mixture, and transfer the batter to the prepared pan, smoothing it out into an even layer.

  7. Bake for 22 to 28 minutes, or until set.

  8. While the cake is still hot, dust it generously with powdered sugar, then lay a clean kitchen towel on top.

  9. Starting at the short side with the parchment overhang, carefully roll the cake and the towel together into a tight cylinder, cinnamon-roll style.

  10. Allow the cake to cool completely, then unroll and spread the filling on in an even layer.

  11. Re-roll the cake and filling together and chill in the refrigerator until set.

  12. Dust with powdered sugar for garnish, slice, and serve.

To Make the Cream Cheese Filling:
  1. Place the cream cheese and powdered sugar in a large mixing bowl and beat together until smooth (about 1 minute on medium speed).

  2. Whisk in the cream on medium speed, a little at a time, stopping frequently to scrape the bottom and sides of the bowl with a silicone spatula.

  3. When all the cream has been added, scrape the bottom and sides of the bowl with a silicone spatula, then whip in the lemon juice and vanilla extract until the mixture looks fluffy and can hold stiff peaks (about 1 minute on high speed).

Recipe Video

Recipe Notes

Use half a batch of this Cream Cheese Frosting, OR half a batch of this Whipped Cream Frosting, in place of the cream cheese filling, if you prefer. 

Nutrition Facts
Pumpkin Roll Recipe
Amount Per Serving
Calories 459 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g100%
Cholesterol 161mg54%
Sodium 288mg13%
Potassium 229mg7%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 30g33%
Protein 8g16%
Vitamin A 4206IU84%
Vitamin C 1mg1%
Calcium 110mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.