Published September 19, 2019 · Modified September 11, 2023 by Cindy Gibbs

What would fall be without a Perfect Pumpkin Roll?  This classic fall dessert starts with a warmly spiced spongy cake that is spread with a delicious sweet whipped cream-cream cheese filling. It also freezes beautifully, so why not make two and freeze one!

Today, I’ve decided to repost my Perfect Pumpkin Roll recipe with some newly updated tips and a new improved filling.

Pumpkin Roll is one of those perfect fall desserts and it’s much easier than you might think to make.  It also freezes beautifully so why not make two or three and freeze a couple?  I love to make and freeze a couple before the busy holiday so I can use my time for other recipes that don’t freeze as well.

Mixing the pumpkin roll batter

  1. Preheat oven to 350 degrees.
  2. Lightly grease the bottom of a 10 x 15 inch jelly roll pan. Cut a piece of wax or parchment paper to fit the bottom of the pan. 
  3. In a medium bowl, whisk together the flour and spices, and set aside.
  4. In a large bowl, add the eggs, sugar, vanilla and pumpkin puree. Whisk to combine. Add the dry ingredients and whisk just until incorporated.
  5. Spread batter evenly in prepared pan, using a small offset spatula to spread the batter into corners of the pan. The batter will be thin, but it bakes quickly and puffs up in the oven.

Baking the pumpkin roll

  1. Bake for approximately 14-15 minutes or until a toothpick inserted into the middle of the cake comes out clean or cake springs back when lightly touched.
  2. While the cake bakes dust a thin cotton kitchen towel with powdered sugar. Once you remove the cake from the oven, run a sharp knife around the edges to loosen the cake from the sides of the pan. Gently shake the pan up and down, until you feel the cake give way from the bottom. Hold the pan up on one end towards the end of the towel that’s towards you. Let go of the pan and allow it to fall onto the towel. Lift the pan away and peel the parchment paper from the cake roll, then roll the cake up tightly and place it on a wire rack to cool completely. You can also place it in the refrigerator for a few minutes.

Whipped Cream-Cream Cheese filling (Make ahead)

The original filling for this pumpkin roll was the traditional cream cheese frosting than many use for this cake roll. I always felt there was something missing in the filling. I felt it needed to be more light & whipped, and not so sweet. I wanted a whipped filling, not a frosting, for this cake roll. That’s when I decided to whip up some fresh whipping cream and add it to the mix. Problem solved. It was light, whipped and just sweet enough. I’ve made three of these in the past week, and have another one in the oven now for a friend. That filling is awesome!!

Make the filling before you make the pumpkin roll. I actually make it the day before. It’s best to have chilled filling to spread on the cake roll. That way it doesn’t ooze out as much.

Ingredients

  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream, cold

Slowly and gently unroll the cooled cake roll. Using an offset spatula, spread the whipped cream-cream cheese filling evenly across the top, stopping a tiny bit before the edges. Slowly roll the cake back up, while trying to make the first roll as tight as you can. You don’t want the center to be loose when you finish rolling the cake, or it won’t hold in the filling. Wrap in plastic wrap and chill for at least one to two hours so the filling sets up and the cake and filling meld together. When ready to serve, dust with powdered sugar and slice with a sharp serrated knife.

Pro tips for this recipe

  • The most important thing to remember when making a the perfect Pumpkin Roll is to use the exact size pan that’s called for in the recipe… a 10″ x 15″ jelly roll pan.  Why?  Because jelly roll cakes are meant to be thin but spongy.  If you use a pan any larger than the standard 10″ x 15″ jelly roll pan, the cake batter will be too thin, resulting in a really thin cake that is too thin to be spongy.  If you use a smaller pan, the cake will be too thick and impossible to roll.
  • The second most important thing is making sure to line the jelly roll pan with wax or parchment paper.  That way, when the cake comes out of the oven, you can invert it onto a towel without it sticking to the pan. Then you just peel off the paper.  Easy!
  • Make sure to use 100 percent pure pumpkin puree, not pumpkin pie filling in this recipe. Pumpkin pie filling already has sugar and spices added to it. We want to add our own.
  • I used my favorite spices in this recipe. Feel free to change them up according to your preference. Just keep in mind, that a little bit of cloves goes a long way.
  • Measure your flour correctly. This cake doesn’t call for much flour, 3/4 cup, so measure it as exact as possible. Lightly spoon the flour into the measuring cup, then level off with a knife. I use a 1/4 cup measuring cup and fill it three times. Don’t try using a 1 cup measuring cup and filling it 3/4 full. You’ll end up with too much flour.
  • Make sure your eggs are at room temperature before starting the recipe.
  • Crack prevention: It’s important to invert and roll the cake as soon as it comes out of the oven. The longer you wait, the easier it will crack.
  • Crack prevention: Make sure to allow the rolled cake to cool completely before unrolling and spreading the filling over it. It will also crack if it’s not cool enough when you unroll it.
  • One 15 ounce can of pumpkin puree is the perfect amount for 2 pumpkin rolls, so hey make two and freeze one!

FYI…Rolling technique…lesson learned

This is just an FYI for anyone who has read about other ways of rolling up this cake roll. I recently experimented by rolling this cake roll, not once, but twice, like some people nowadays suggest rolling it. It was a complete failure for me.

The new way suggest the following…

Don’t roll the cake right out of the oven. Allow it to cool completely in the pan, and cover it tightly with foil. Then slide the parchment lined cake out of the pan, spread the filling over it, and roll it up and off the paper.

Sorry! This method did not work, as I was afraid it wouldn’t, but curiosity got the best of me.

The cake sweated and was soggy on top. The cold cake started cracking all over the second I started trying to roll it. If this method has worked for you then I applaud you. I just wanted to share this FYI, since I did try it, and it didn’t work for me. I hate to see someone try this on a holiday and have their cake crack all over. I’m sticking to the tried and true method I’ve used for 45 years.

Make sure you refrigerate the cake roll for at least one to two hours before serving.  If refrigerated overnight, allow it to set out at room temperature for at least 15 to 20 minutes before serving, for best flavor and texture.  Feel free to sprinkle the top of the cake roll with powdered sugar.

How to store pumpkin roll

Once you’ve spread the filling over the cake, roll the cake back up in a fairly tight roll. Wrap it tightly in plastic wrap and refrigerate at least 2 hours before serving. The plastic wrap also helps to keep the cake roll formed into a perfect roll as the filling and cake meld together in the refrigerator. The pumpkin roll will stay fresh in the refrigerator for up to 4 days. The pumpkin roll has to be refrigerated, because the filling is made out of whipped cream and cream cheese.

Can I freeze pumpkin roll?

Yes. Pumpkin rolls freeze wonderfully! I always make and freeze two or three of them ahead of the Thanksgiving holiday. You can freeze them for up to 3 months. Make sure to wrap them securely in plastic wrap. I wrap them twice. I lay them on a flat cookie sheet in my freezer until they’re frozen. Thaw overnight in the refrigerator. Set out on a counter at least 15 minutes before serving, and feel free to sprinkle more powdered sugar over the top. Slice the cake roll with a sharp knife while it’s still cold.

If you love pumpkin desserts, I have an entire section on pumpkin recipes.

If you make this recipe please rate it, and leave a comment below on how you liked it. I love hearing from you!

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Perfect Pumpkin Roll

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 25
  • Cook Time: 15
  • Total Time: 40
  • Yield: 1 pumpkin roll 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: American

Description

This warmly spiced cake is moist and spongy, and tucked inside is a delicious whipped cream- cream cheese filling.  You might wanna make two…they go fast!  Make three and freeze one for later!


Ingredients

Units Scale

FOR THE CAKE

  • 3/4 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2/3 cup pure pumpkin puree, such as Libby’s (not pumpkin pie mix)
  • Powdered sugar for dusting

FOR THE FILLING

  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream, cold
  • Additional powdered sugar for dusting the cake.


Instructions

FOR THE CAKE

  1. Preheat oven to 350 degrees.
  2. Use a 10 x 15 inch jelly roll pan. Cut a piece of wax or parchment paper to fit the bottom of the pan. Set aside.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, cinnamon and cloves and set aside.
  4. In a large bowl, add the eggs, sugar, vanilla and pumpkin puree. Whisk to combine. Add the dry ingredients and whisk just until incorporated.
  5. Spread batter evenly in prepared pan, using a small offset spatula to spread the batter into corners of the pan.
  6. Bake for approximately 15 minutes or until a toothpick inserted into the middle of cake comes out clean or cake springs back when lightly touched.
  7. While the cake is baking, place a linen (lint-free) kitchen towel on a counter and dust generously with powdered sugar. 
  8. Run a sharp knife around the edges of the cake. Holding the cake pan up on one end, over the towel, quickly invert the cake onto the towel. It should fall right out and onto the towel. Set the pan aside, and peel off the parchment paper. Now, gently but tightly, using the towel, roll the cake up into a tight roll in the towel. See pictures above. Allow the cake roll to cool completely.
  9. Gently unroll the cake.  You might see a few slight cracks on the inside of the roll, but don’t worry about them. Spread the filling over the entire surface, stopping about 1/4-inch before the edges. Gently, but as tight as you can, especially on the first roll, roll the cake up into a roll. Some of the filling will ooze out, but that’s normal. The ends will look messy. That’s normal too. Sprinkle more powdered sugar over the top if you want to. Wrap the roll tightly in plastic roll, so it will hold its shape until it has set. Once it’s in the refrigerator the cake and filling will meld together after an hour or so. 
  10. Refrigerate the cake roll for at least an hour or two before serving. Dust the top with more powdered sugar if you prefer. I do. Slice it with a sharp knife and serve. I actually make this a day before serving it, and I set it out of the refrigerator at least 30 minutes before serving. I think the flavor gets better the longer it has time to come to room temperature. 
  11. Cover any leftovers securely with plastic wrap and refrigerate. 

FOR THE FILLING

  1. Place the cream cheese in a large mixing bowl. Using an electric mixer, mix the cream cheese on medium speed until creamy and free of any lumps. Sift in the powdered sugar, add the vanilla, and mix on medium speed for about one minute until well combined. Add the whipping cream and whisk on high speed until the mixture thickens.

Assembling the pumpkin roll:

  1. Remove the foil. Gently run a sharp knife around the edges of the cake. For the next step, you can either leave the cake in the pan or grab it by the corners of the parchment paper and gently slide it out onto a work surface.
  2. Spoon the filling onto the cake roll. Using an offset spatula, spread the filling evenly over the cake, spreading it all the way to the edges.
  3. Beginning with a short end of the cake towards you, lift up the edges of the cake by grabbing hold of the parchment paper under the cake. Start the rolling process by gently folding the end of the cake over itself. It should easily release from the paper. Do this rather tightly. You don’t want the center to be really loose once it’s rolled.
  4. Gently lift the parchment paper up, allowing gravity to let the cake roll off the paper, away from you, and finish rolling into it’s own complete roll.
  5. Generously sprinkle the top and sides with powdered sugar.
  6. Refrigerate the cake roll for at least 1 hour before slicing and serving it, if you want neat slices.
  7. The cake will stay fresh for up to 3 to 4 days if wrapped securely and refrigerated. 

Notes

  • Wrapped and refrigerated cake will stay fresh for up to 3 to 4 days.
  • Cake roll can be frozen for up to two months. Wrap cake roll securely with plastic wrap, then wrap it with heavy foil.
  • One 15-ounce can of pumpkin puree is the perfect amount for 2 pumpkin rolls, so why not make two and freeze one.