Perfect Homemade Pumpkin Roll Cake Recipe for Fall Guests

There’s no better season for a pumpkin roll than autumn. As the weather cools and pumpkin-flavored treats appear everywhere, this classic rolled cake delivers both comfort and seasonal flavor.

Pumpkin season unofficially begins when fall menus start to feature pumpkin lattes, and by October the pumpkin patches are full and recipes are in full swing. One family tradition we love is making homemade pumpkin puree from pie pumpkins picked at the patch and turning it into pumpkin rolls to enjoy throughout the season.

We often bake several rolls at once. The first is sliced and eaten immediately, while the rest are wrapped in foil and stored in an airtight container in the freezer. Frozen pumpkin rolls thaw beautifully and make an easy sweet treat or a thoughtful hostess gift during the holidays.

How to Make a Pumpkin Roll

Making a pumpkin roll is straightforward if you follow a few simple steps and use the right technique. The most important tips are to line your pan with parchment for easy removal and to use a clean tea towel dusted with powdered sugar to roll the cake without cracking.

Start by mixing the cake ingredients and pouring the batter into a rimmed baking sheet or jelly roll pan lined with parchment paper. While the cake bakes, combine the filling ingredients and set them aside so they’re ready when the cake cools slightly.

When the cake is done, let it cool for a few minutes before flipping it onto the powdered-sugar-dusted tea towel. Peel away the parchment, then roll the warm cake and towel together from the short end. Cooling the cake rolled up helps prevent cracks when you fill and reroll it.

Once the cake has cooled completely in its rolled shape, unroll it gently and spread the cream cheese filling, leaving a small border at the edges. Lift the cake from the towel and roll it again, this time enclosing the filling. Chill briefly if desired, then slice into 1/2-inch pieces to serve.

A pumpkin roll stores well in the refrigerator for up to a week. For longer storage, wrap the roll tightly in plastic wrap, cover with aluminum foil, and place in an airtight container in the freezer for up to six months. Thaw in the refrigerator before serving.

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Homemade Pumpkin Roll Recipe

A light pumpkin sponge cake filled with sweet cream cheese frosting, rolled into a log for easy slicing and serving.

Ingredients

Cake

• 1 cup sugar
• 1 tsp baking soda
• 3/4 cup flour
• 2/3 cup pure pumpkin puree
• 3 eggs
• 1/2 tsp cinnamon

Filling

• 8 oz block cream cheese, room temperature
• 1 tsp vanilla
• 1 cup powdered sugar, plus more for sprinkling
• 2 tbsp butter, softened

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine sugar, baking soda, flour, pumpkin puree, eggs, and cinnamon until well mixed. Set aside.
3. Line a rimmed baking sheet or jelly roll pan with parchment paper and spray it with non-stick cooking spray.
4. Pour the batter into the pan and spread it evenly. Bake 15 minutes or until golden brown.
5. While the cake bakes, beat the filling ingredients until smooth and creamy.
6. Lay a clean tea towel on a work surface and dust it with powdered sugar.
7. Remove the cake from the oven and let it rest 3 minutes. Loosen the edges and invert the pan onto the towel so the parchment is facing up.
8. Peel off the parchment, then roll the warm cake and towel together starting at the short end.
9. Let the cake cool in the rolled position for 15–20 minutes.
10. Carefully unroll the cake and spread the filling, leaving about an inch around the edges.
11. Lift the cake from the towel and re-roll it, enclosing the filling.
12. Let the roll cool completely, then slice into 1/2-inch slices to serve.

Notes

Store leftovers refrigerated for up to one week. To freeze, wrap the pumpkin roll in plastic wrap, cover with foil, and place in an airtight container for up to six months. Recipe provided by Make Your Meals.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g