A pumpkin roll is one of those desserts people remember. It shows up at church suppers, Thanksgiving tables and bake sales every fall, sliced into pretty swirls of orange cake and white cream cheese filling, dusted with powdered sugar.
It looks like something from a bakery, but the secret is a simple kitchen towel. You roll the warm cake up in the towel, let it cool in that shape, then unroll it, spread the filling and roll it up again. No cracks, no stress.
Why You’ll Love This Pumpkin Roll
- It looks impressive. Every slice shows a pretty spiral.
- The towel trick works. Rolling the cake while it’s warm “trains” it, so it won’t crack later.
- Make it ahead. It keeps in the fridge for 5 days and freezes for months.
- Feeds a crowd. One roll gives about 10 slices.
What You’ll Need
For the cake:
- Eggs. Three large eggs give the thin cake its spring.
- Sugar. One cup of granulated sugar.
- Pumpkin puree. Two-thirds of a cup of plain canned pumpkin.
- Flour. Three-quarters of a cup of all-purpose flour.
- Baking soda, salt and spices. Cinnamon, plus a little ginger and nutmeg if you like.
For the filling:
- Cream cheese. One 8-ounce block, softened. Use the block, not the tub.
- Butter. Six tablespoons, softened.
- Powdered sugar. One cup, plus more for the towel and for dusting.
- Vanilla extract. One teaspoon.
You’ll also need: a 15×10-inch jelly roll pan (a rimmed baking sheet), parchment paper and a thin, clean kitchen towel.
How to Make a Pumpkin Roll
1. Prep the pan. Preheat the oven to 375°F. Grease the jelly roll pan, line it with parchment, then grease and lightly flour the parchment.
2. Prep the towel. Lay a clean, thin kitchen towel flat on the counter and dust it generously with powdered sugar. This keeps the cake from sticking.
3. Make the batter. In a bowl, beat the eggs and sugar until thick and pale, about 2 minutes. Beat in the pumpkin. Stir in the flour, baking soda, salt and spices just until combined.
4. Bake. Spread the batter evenly in the pan, all the way into the corners. Bake for 13 to 15 minutes, until the top springs back when you touch it.
5. Roll it warm. Right away, run a knife around the edges and turn the cake out onto the sugared towel. Peel off the parchment. Starting at a short end, roll the cake up together with the towel. Set it seam-side down on a rack and let it cool completely, about 1 hour.
6. Make the filling. Beat the cream cheese, butter, powdered sugar and vanilla until smooth and fluffy.
7. Fill and roll. Gently unroll the cooled cake. Spread the filling evenly, leaving a 1/2-inch border at the far end. Roll the cake back up, this time without the towel.
8. Chill and serve. Wrap the roll in plastic wrap and chill for at least 1 hour. Trim the ends, dust with powdered sugar and slice.
Tips for a Perfect Pumpkin Roll
- Roll it while it’s hot. This is the most important step. A cooled cake cracks when you roll it.
- Use a thin towel. A flour-sack or thin cotton towel works best. A thick terry towel leaves texture on the cake.
- Don’t overbake. An overbaked cake is dry and brittle. Pull it as soon as the top springs back.
- Soften the cream cheese fully. Cold cream cheese makes a lumpy filling.
- Small cracks are fine. The powdered sugar on top hides them, and they taste just as good.
Variations
- Pecan pumpkin roll: Sprinkle 1/2 cup finely chopped pecans over the batter before baking.
- Spiced filling: Add 1/2 teaspoon of cinnamon to the cream cheese filling.
- Gingerbread roll: Use 1 teaspoon ginger and a pinch of cloves in the cake.
Make Ahead and Storage
Fridge: Keep the roll wrapped in plastic wrap in the fridge for up to 5 days.
Freezer: Wrap tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw in the fridge overnight. It slices beautifully when it’s still slightly cold.
Frequently Asked Questions
Why did my pumpkin roll crack?
Usually the cake cooled before it was rolled, or it baked a few minutes too long. Roll it the moment it comes out of the oven.
Can I use a 9×13 pan?
Not for this one. The cake needs to be thin to roll, and a 9×13 pan makes it too thick.
Can I make it without a towel?
You can roll it in a sheet of parchment dusted with powdered sugar instead.
How far ahead can I make it for Thanksgiving?
Up to 5 days ahead in the fridge, or weeks ahead in the freezer.
Slice it, set it on your prettiest plate, and wait for someone to ask where you bought it.
Pumpkin Roll with Cream Cheese Filling
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger optional
- 1/4 tsp ground nutmeg optional
- 8 oz cream cheese softened
- 6 tbsp butter softened
- 1 cup powdered sugar plus more for the towel and dusting
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F. Grease a 15x10-inch jelly roll pan, line with parchment, then grease and flour the parchment. Dust a thin kitchen towel with powdered sugar.
- Beat the eggs and sugar until thick and pale. Beat in the pumpkin, then stir in the flour, baking soda, salt and spices.
- Spread in the pan and bake 13 to 15 minutes, until the top springs back.
- Turn the hot cake onto the towel, peel off the parchment and roll it up with the towel from a short end. Cool completely, about 1 hour.
- Beat the cream cheese, butter, powdered sugar and vanilla until smooth.
- Unroll the cake, spread the filling leaving a 1/2-inch border, and roll it back up without the towel.
- Wrap and chill at least 1 hour. Trim the ends, dust with powdered sugar and slice.
