Best Ever Pumpkin Roll
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This classic Pumpkin Roll truly is irresistibly delicious, loaded with pumpkin and spices and filled with the best spiced cream cheese filling. It’s so good, it will be gone in seconds!
Simple And Delicious Pumpkin Roll
Swiss Rolls are one of those cakes that after you make it once, you never want to stop. I’m sharing this Pumpkin Roll recipe because the holidays are coming and it couldn’t be a better time to incorporate some pumpkin spice into the mix!
This cake couldn’t get any simpler to make, so don’t be scared. Check out the pictures, read the instructions, watch the video and let’s get baking!
Why Make This Pumpkin Roll
This is called the “Best Ever Pumpkin Roll” and here’s why:
- It’s simple & delicious
- Always a crowd pleaser
- Uses pantry staple ingredients
- Easy to make, yet impressive!
- Perfect for fall
The beauty of this pumpkin roll is that it doesn’t require a lot of skill, but it will surely impress your loved ones. Trust me, this cake is all about the WOW factor! We’re creating a thin layer of cake, baking it and filling it with some luscious cream cheese filling before rolling it up – ready to be sliced and devoured!
Ingredient Notes
Cake
- Salt – Salt is so important in any and all baked goods.
- Sugar – Brown sugar, packed and some white granulated sugar. This will provide some notes of molasses and depth of flavor.
- Pumpkin – Pick up a can of pumpkin – it’s available in the canned aisle year round!
- Spice – Pumpkin pie spice to really tie together that pumpkin pie flavor.
Filling
- Cream cheese – Reduced fat can also be used to cut calories, but I prefer full fat Philadelphia cheese.
- Sugar – Icing sugar is what we’re using to ensure a perfectly smooth filling.
- Butter – Unsalted and softened to be incorporated seamlessly. There are typically soften options on microwaves so check yours!
- Spices – Pumpkin pie spice to tie together all those flavors in our cake with our filling.
- Whipping cream – You can either pick it up pre-made or make your own fresh, it’s totally up to you!
- Vanilla extract – Without this, your dessert may taste a little flat.
How To Make A Pumpkin Roll
Cake
- Preheat your oven to 350 F degrees. Spray a 10×15 inch baking sheet with cooking spray and then line it with parchment paper. This will ensure the parchment paper will stick to the pan. Set aside.
- Combine dry ingredients: In a medium size bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
- Combine wet ingredients: In another medium size bowl whisk the eggs with the sugar and brown sugar until there are no lumps. Add the vanilla and canned pumpkin and whisk until combined.
- Form the batter: Pour the wet ingredients into the bowl with the flour mixture and stir using a spatula. If lumpy switch to a whisk and whisk until smooth. Spread the cake batter evenly into the prepared pan using a spatula. Gently tap the pan a few times on the counter, this will remove any air bubbles.
- Bake for 12 to 14 minutes or until the top of the cake springs back when touched.
- Roll the cake: While the cake is still hot, carefully lift the cake with the parchment paper out of the baking sheet and slowly roll the cake using your hands, rolling from the short end to the other short end. Let the cake cool completely.
Filling
- Combine the filling: In a medium size bowl whisk the cream cheese with the butter first. Add the vanilla, pumpkin pie spice, salt and icing sugar and whisk or beat using a mixer until smooth. Fold in the whipped cream with a spatula.
Assembly
- Spread the filling: Gently unroll the cake. Spread the filling evenly over the cake, leaving about a 1/2 inch border on all sides. This will prevent frosting from squishing out.
- Roll the cake: Tightly re-roll the cake, while gently peeling away the parchment paper as you roll. Tightly wrap the cake in plastic wrap and refrigerate for an hour.
- Serve: Remove the plastic wrap from the pumpkin roll and transfer it to your serving platter. Dust with powdered sugar if preferred. Slice the cake using a serrated knife and serve.
Frequently Asked Questions
What is a Roll Cake?
A roll cake is often called a swiss roll or a jelly roll. It’s a type of sponge cake that is filled with whipped cream, jam or frosting and then rolled into a spiral before serving.
Achieve A Picture Perfect Roll
If you want your pumpkin roll to be pretty at the ends, slice off about 1/2 inch of the cake from both ends before transferring the cake to your serving platter.
Why Do We Roll Our Cake Twice?
Rolling your cake twice is important to ensure our cake doesn’t break when we give it and second and final roll. By removing the cake from it’s pan and rolling it before incorporating the filling we are ensuring it cools in this shape, meaning it will re roll tightly very well later on.
What Cream Cheese Works Best?
I prefer using Philadelphia cream cheese! However, if you can’t find the Philadelphia brand, use a cream cheese that is full fat for best results.
Storing Leftovers
Store your leftover pumpkin roll in an airtight container in the fridge or tightly wrap it in plastic wrap and refrigerate. The cake should last about 5 days in the fridge.
Freezing
If by any miracle you still have any cake left, this pumpkin roll freezes quite nicely, but make sure you wrap it tightly in plastic wrap first. This makes this cake perfect for making ahead of time.
To thaw it out, transfer it to the fridge a day before serving.
More Related Recipes:
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Pumpkin Roll
Video
Ingredients
Cake
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 3 large eggs (at room temperature)
- ¼ cup sugar
- ½ cup brown sugar (packed)
- 2 teaspoon vanilla extract (or paste)
- ⅔ cup canned pumpkin
Filling
- 8 ounce cream cheese (at room temperature)
- 4 tablespoon butter (softened)
- 1 teaspoon vanilla extract (or paste)
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup icing sugar (also known as powdered sugar or confectioners sugar)
- ½ cup whipped cream
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Cake
- Preheat your oven to 350 F degrees. Spray a 10×15 inch baking sheet with cooking spray and then line it with parchment paper. This will ensure the parchment paper will stick to the pan. Set aside.
- In a medium size bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
- In another medium size bowl whisk the eggs with the sugar and brown sugar until there are no lumps. Add the vanilla and canned pumpkin and whisk until combined.
- Pour the wet ingredients into the bowl with the flour mixture and stir using a spatula. If lumpy switch to a whisk and whisk until smooth.
- Spread the cake batter evenly into the prepared pan using a spatula. Gently tap the pan a few times on the counter, this will remove any air bubbles.
- Bake for 12 to 14 minutes or until the top of the cake springs back when touched.
- While the cake is still hot, carefully life the cake with the parchment paper out of the baking sheet and slowly roll the cake using your hands, rolling from the short end to the other short end. Let the cake cool completely.
Filling
- In a medium size bowl whisk the cream cheese with the butter first. Add the vanilla, pumpkin pie spice, salt and icing sugar and whisk or beat using a mixer until smooth. Fold in the whipped cream with a spatula.
Assemble the Pumpkin Roll
- Gently unroll the cake. Spread the filling evenly over the cake, leaving about a 1/2 inch border on all sides. This will prevent frosting from squishing out.
- Tightly re-roll the cake, while gently peeling away the parchment paper as you roll. Tightly wrap the cake in plastic wrap and refrigerate for an hour.
- Remove the plastic wrap from the cake and transfer it to your serving platter. Dust with powdered sugar if preferred. Slice the cake using a serrated knife and serve.
Equipment
Notes
- TIP: If you want the cake to be pretty at the ends, slice off about 1/2 inch of the cake from both ends before transferring the cake to your serving platter.
- STORAGE: Store leftover cake in an airtight container in the fridge or tightly wrap it in plastic wrap and refrigerate. The cake should last about 5 days in the fridge, or up to 3 months in the freezer.
- NUTRITION: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Your recipe was so delicious! This was my first try with a swiss roll cake and it was a complete success! Your directions and video really helped to make this a family favorite! Thanks so much for sharing!
My pleasure, so glad you liked it!
You really miss one crucial step in your recipe. You did not instruct to cool the cake completely before frosting.
Hi Lisa! It’s actually specified in step 7.
This was easy and so delicious. I used only 1/2 tsp. Pumpkin pie spice in the filling for a milder taste, whipped heavy cream to use for the 1/2 cup whipped cream and it was wonderful. It’s made me want to find more cake roll recipes! Thanks for the delicious treat at the end of our Thanksgiving meal.
Love to make this, in Australia we can’t get pumpkin in a tin. Would it be ok to make my own puree and need the same qty?
Yes, absolutely!
Hi would love to try this recipe but I noticed butter is mentioned as part of the cake but it’s not listed in the ingredients.. so I have no idea how much butter to use.
Love your recipes..
Sorry about that, it’s in the filling only, I’ve fixed the ingredient notes.
In the ingredient notes, there is unsalted butter under the cake as well as the filling but in the recipe there is only butter for the filling. Should there be butter in the cake batter as well or am I missing something? Thx.
It’s only in the filling, I’ve fixed the notes. 🙂
I came across the recipe while browsing and because my husband loves pumpkin pie and Swiss rolls, I thought hmm a pumpkin roll why not… Instant favourite with my husband and son. I made it for them and now have had to make it for Thanksgiving and Christmas the last 2 years. I have to make double sometimes three every time I make it. One for the big family dinner(s) and one just for them at home. Everyone who has tried it loves it. I have even taken it for a Christmas treat for my coworkers last year and have gotten asked when I’m bringing another one. Great recipe and super easy to make. So glad I found your site Jo.
Thank you, Lori! You’ve made my day with your comment. 🙂
This cake is the BOMB. I doubled the recipe and used slightly less than double the baking powder and soda (if someone has doubled with a precise measurement please share) and also only five eggs instead of six. It was a huge holiday hit and Jo’s pictures and explanations really helped. I made it on two 10X13 sheet pans it worked fine. The filling is scrumptious. I also made my own pumpkin spice mix from an internet recipe of cinnamon, nutmeg, ginger and ground cloves (from allrecipes.com – very easy.)
So many pumpkin roll recipes and I’ve never made one at all. My loss! Your recipe looks and sounds delicious! A must-try for me! I especially appreciate your photo step guidance. Glad to have found your blog!
Thanks, Roz. Let me know how they turn out for you!
This looks delicous. One question – the recipe calls for 2/3 cup canned pumpkin but how do i use the whole can? is it double the recipe? i’m bad at math 🙂
How many oz are in your can of pumpkin? There are 5 1/3 oz in 2/3 cup.
I’ve got a 16 oz can of pumpkin. Wondering if I can just double this recipe?
If you’re using a 16 oz can of pumpkin, it would require you to triple the recipe as there are 5 1/3 oz in 2/3 cup.
Hi Jo! I always want to try baking cake rolls but i don’t own a baking sheet bigger than 9×13 inches because my oven cannot accommodate bigger pan. Do you think I can use a 9×13 instead of 10×15 inch baking sheet? Thanks in advance for replying & warm regards from the Philippines!
Yes you can! Just make sure to be careful and not over-fill the pan. Your cake will need some room to rise.
Hi Jo, I have made these pumpkin rolls several times now, but I have used whipped topping, such as Cool Whip, instead of the whipped cream. Everyone loves them made this way. I just thought I’d share my comment with you.
Thanks.
Love the no-knead bread recipe. Must the flour be sifted before adding the rest of the ingredients?
We never sift the flour! You can if you wish, but it’s not required.
Is there any way to print the recipes without the pictures and nutritional info.?
Some sites do this. Thank you
Sorry, not right now.
It was delicious! Thank you for the recipe.!