Easy Pumpkin Roll

This easy pumpkin roll is a classic fall dessert made with moist pumpkin cake and a sweet cream cheese filling rolling to perfection. With simple ingredients and step-by-step directions, you’ll have a homemade pumpkin roll that’s festive, delicious, and perfect for holidays or gatherings.

Easy Pumpkin Roll Recipe

We love a good pumpkin roll recipe at our house. It’s a great fall dessert or even breakfast that is surprisingly easy to make and stores well in the fridge. The first time I tried making a pumpkin roll, I was a bit intimidated. It seemed harder than it was, but I quickly found that it’s not hard at all! So, if you’re new to making a pumpkin roll, don’t worry, I have easy directions that will help you make the most delicious and impressive pumpkin roll.

This easy pumpkin roll is a fall favorite that looks impressive but comes together with minimal effort. It’s a spiced pumpkin cake rolled in a cylinder shape and filled with a delicious cream cheese frosting. It looks beautiful and festive! Perfect for Thanksgiving, holiday parties, or simply treating your family, this pumpkin roll is a crowd-pleasing dessert that always disappears quickly.

The Cowboys’ Rating: 10/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients are in Pumpkin Roll?

• Pumpkin Puree
• Eggs
• Sugar
• Flour – All-purpose flour is what I use for this recipe. You could also substitute Cup4Cup Gluten Free Flour to make this recipe gluten free.
• Baking Soda
• Baking Powder
• Cinnamon
• Ground Cloves
• Nutmeg
• Salt

Cream cheese frosting

• Cream Cheese – I use the full fat cream cheese. We’re not going for diet food here friends.
• Powdered Sugar
• Butter
• Vanilla

Tools You’ll Need

• Measuring Cups and Spoons
• Mixing Bowl
• Hand Mixer
• Spatula
• Large Baking Sheet Pan (13″x18″)
• Parchment Paper

How to Make Easy Pumpkin Roll

1. Preheat oven to 375 degrees F.
2. Line a baking sheet with parchment paper and generously spray with cooking spray. (13″x18″).
3. In a mixing bowl, combine all wet ingredients and mix well.
4. Add in dry ingredients and mix until well incorporated.
5. Pour pumpkin mixture into greased baking sheet and spread evenly.
6. Transfer to oven and bake for 18-20 minutes until the top of the pumpkin cake is lightly golden and a toothpick inserted in the center comes out clean.
7. Remove from heat and let cool for about 10 minutes until it’s able to be handled. (do not remove the parchment paper from underneath the pumpkin roll.)
8. Cut a piece of parchment paper large enough to cover the pumpkin cake and spray it generously with cooking spray. Lay it greased side down over the top of the cake.
9. Starting at the short end, roll the cake and parchment paper together into a tight cylinder shape. (Rolling it helps the cake hold its shape without cracking later.)
10. Let the pumpkin roll cool completely keeping the roll wrapped in the cylinder shape until its fully cooled.
11. In a separate mixing bowl, combine softened cream cheese and butter. Beat together until creamy and lump free.
12. Gradually add powdered sugar, mixing on low at first, then increase the speed and beat until light and fluffy.
13. Scrape the sides and add in vanilla and whip for an additional 1-2 minutes to achieve that extra silky texture.
14. When pumpkin roll has cooled completely, unroll, remove the parchment paper on top and spread cream cheese frosting evenly over top.
15. Reroll the pumpkin roll into the cylinder shape again, removing the parchment paper underneath carefully as you go.
16. Wrap the pumpkin roll in plastic wrap and refrigerate for at least an hour before serving. (This allows the frosting to set and makes it easier to slice.)
17. Serve and enjoy!

Make Ahead Directions and Storage

This is a recipe I love to make for parties and get togethers. You can completely assemble this pumpkin roll up to a day ahead of time and store it in the refrigerator. It stores beautifully in the fridge for up to a week.