Home » Cakes » Pumpkin Roll Recipe
posted by Liz Berg
on September 5, 2017 (updated 1/2/24)
This classic Pumpkin Roll Recipe with a heavenly cream cheese filling is the perfect way to usher in pumpkin season! Libby‘s Pumpkin Roll has been around for decades and is a perfect autumn or Thanksgiving dessert!
Impress your guests by baking up this autumnal Pumpkin Roll Cake. Step-by-step instructions will guide you through the process.
Table of Contents hide
1 Why You’ll Love
2 Expert Tips
3 Frequently Asked Questions
4 You May Also Like:
5 Pumpkin Roll Recipe
Why You’ll Love
- Pumpkin Cake plus Cream Cheese Filling is an irresistible combination!!
- It’s perfect for any fall gathering!
- If you haven’t made a cake roll before, this is the recipe to try. Even if it’s not magazine worthy, it will still be delicious!
Expert Tips
As in the past, I used the classic Libby’s pumpkin roll recipe with a delectable cream cheese filling as a guide. Only tweaking the recipe slightly, I added ginger and decreased the amount of ground cloves, and also eliminated the nuts. If you’ve never made a cake roll, it can be kind of daunting. But with a few simple tips and some practice, you’ll be acing this recipe time and time again.
- PRO-Tip: Make sure to line your jelly roll pan withparchment paper. The top must be greased so you can peel it off easily.
- PRO-Tip: Make sure your baking powder is fresh before starting this recipe. Baking powder isn’t used as often as baking soda and also has a shorter life span. Check the date on your tin and if you’re still unsure, put a spoonful in a cup of hot water. If the baking powder is still active, it will bubble vigorously. If it doesn’t, replace it before mixing the batter.
- PRO-Tip: Dust a non-terrycloth towel with powdered sugar. This will be used to help roll up the cake. The powdered sugar will help prevent the cake from sticking to the towel.
- Immediately after the pumpkin roll comes out of the oven, run a knife or small metal spatula around the perimeter of the cake and flip it out of the pan and onto the prepared towel. Just do it carefully and use your spare hand to guide the cake so it doesn’t flop out of the pan too quickly.
- Peel off the paper carefully.
- While the cake is still warm, roll it up from one short side to the other. You will be rolling the towel up with the cake to cool.
- Let the rolled cake cool on a wire rack.
- After the cake is cool, unroll, remove the towel, spread the filling over the surface, and reroll sans the towel. Wrap in plastic and chill.
- To serve, remove the plastic wrap and place the cake on a serving dish. Dust with powdered sugar and slice.
Frequently Asked Questions
Can You Freeze This Roulade?
Yes, a pumpkin roll recipe freezes well. Just wrap well in plastic and make sure to defrost in the refrigerator overnight before serving. It will keep for about 3 months in the freezer and 4 to 5 days in the refrigerator.
What Kind of Towel Is Used to Roll a Pumpkin Cake?
Do not use a terry cloth towel or a towel with any sort of texture as the cake is bound to stick when it’s unrolled. PRO-Tip: Use a fine-woven, thin kitchen or tea towel instead, and make sure to dust it with powdered sugar to help prevent sticking. You can also roll your cake in parchment paper, but I’ve always used a towel.
How Do You Prevent a Cake Roll From Cracking?
The most common cause of a cake roll cracking is when it’s rolled when it’s cooled off too much. PRO-Tip: The cake needs to be rolled right when it comes out of the oven, when it’s most pliable. Turn it out onto a towel well dusted with powdered sugar, roll it, then let the cake cool in the towel on a cooling rack.
You May Also Like:
- Lemon Cake Roll from Big Bear’s Wife
- Recipe for German Chocolate Cake
- Best Carrot Cake
- Cocoa Layer Cake
- Tres Leches Cake Recipe
- Killer Pumpkin Bars with Cream Cheese Frosting
- More Cake Recipes
- More of the Best Dessert Recipes
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The Recipe:
Pumpkin Roll Recipe
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Yield10 servings
A classic Pumpkin Roll slightly adapted from Libby's
Ingredients
Cake:
- ¼ cup powdered sugar (to sprinkle on towel)
- ¾ cup flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin (not pumpkin pie filling)
Filling:
- 8 ounces cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter, at room temperature
- 1 teaspoon vanilla
- Powdered sugar, to garnish
Instructions
- Preheat oven to 375º. Grease a 15 x 10-inch jelly-roll pan; line with wax or parchment paper. Grease and flour paper. Sprinkle a thin kitchen towel with the ¼ cup of powdered sugar.
- Combine flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt in a small bowl.
- Beat eggs and granulated sugar in a large mixer bowl until thick. Beat in pumpkin.
- Stir in the flour mixture. Spread evenly into the prepared pan.
- Bake for 13 to 15 minutes or until the top of the cake pops back when gently pressed with a finger.
- Immediately loosen and turn the cake out onto the prepared towel. Carefully peel off the paper.
- Roll up the cake and towel together, starting with the narrow end. Cool on a wire rack.
- Beat cream cheese, remaining powdered sugar, butter, and vanilla until smooth.
- Carefully unroll the cake. Spread filling over cake. Reroll cake.
- Wrap in plastic wrap and refrigerate for at least one hour.
- Sprinkle with powdered sugar before serving, if desired.
Notes
Roll up the cake while it is warm as it won't be pliable if it cools down too much.
Make sure your baking powder is fresh so the cake rises properly.
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Nutrition Information:
Yield:
12Serving Size:
1
Amount Per Serving:Calories: 318Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 81mgSodium: 241mgCarbohydrates: 47gFiber: 1gSugar: 39gProtein: 4g
HOW MUCH DID YOU LOVE THIS RECIPE?
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Cakes Desserts Fall Food Gifts Holidays Popular Thanksgiving
posted by Liz Berg on September 5, 2017
52 Comments // Leave a Comment »
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Cassandra Murphy — Reply
Can I substitute granulated stevia for regular sugar
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Liz Berg — Reply
Hi, Cassandra, I have never used Stevia and reading about substitions in cake recipes, the small amount used will decrease the bulk of the cake batter. If you’re willing to experiment, you can try it, but I’m not sure if you want to during the holidays without knowing for sure. Sorry I’m not more help!
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Jessica — Reply
I made this roll fifteen times or more if I am not mistaken since learned about this recipe last year. Tomorrow, I am making five rolls in time for the Canadian Thanksgiving as gifts. Friends who don’t like any baked goods with pumpkin are loving this roll. They always request this whenever we have gatherings even if it’s not Thanksgiving Day. Thank you Liz for sharing this wonderful recipe.
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Liz Berg — Reply
Oh, that’s wonderful, Jessica!! You are such a thoughtful and generous friend. Have a terrific Thanksgiving!
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Lise Ode — Reply
Everything you bake looks so perfect. And this pumpkin roll is no exception. Looks amazing!
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Karia — Reply
I loveeee this recipe and used it a few time, but I always get thrown off with how long does it take for the cake when rolled up to cool. Lol Also, what’s “reroll sans the towel” mean ?
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Liz Berg — Reply
Hi, Karla,
Yeah, me, too! It’s a thin cake, but I’d start checking at 1-2 hour mark to see if it feels cool enough. “Sans” is French for without. It’s about all I remember from my junior high French 🙂
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Angela Alexander Whitmire — Reply
Amazing! This is definitely the best revipe! Everyone loves it every time! Thanks!
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Liz Berg — Reply
I’m so glad, Angela!! Thanks for taking the time to let me know!
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Julie Blanner — Reply
Yum! This recipe had our whole house ready for fall and cooler temps!
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Toni — Reply
This was really good! Everyone at my house enjoyed it!
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Katie — Reply
This is truly one of my favorite Thanksgiving desserts, and this recipe gets is just right!
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lisa — Reply
i always make one of these at Christmas, but I’ve never even considered making a fall version. this is such a good idea!
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Jennifer Fronk — Reply
Made this perfectly for the first time last night. It was easy and tasted just like I remember when my granny made it.
The scent and the taste took me back!
I very much enjoyed the whole experience, and even planning to have a girls family night to bake and eat out family’s recipes for the holidays. Thanks Skinny Chic! You may have started a new tradition in my family!-
Liz Berg — Reply
Oh, Jennifer, I love this! It’s a great recipe and so glad it brought back such wonderful memories! Happy baking! xo
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Heidi Allen — Reply
Add a bit of orange zest and juice to the mix from a fresh orange it well.put this recipe over the top ????
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Liz Berg — Reply
Sounds delicious, Heidi! Thanks for the suggestion!!
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James F. — Reply
To be honest, I was intimidated at making this. It was much easier than I thought and boy was it delicious!
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patrick@looneyforfood.com — Reply
A Roll cake is always impressive looking Liz and this is no exception! Love that cream cheese filling.
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Diane Shultz — Reply
I made this today for my family and they devoured it!
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Katerina Delidimou — Reply
Perfectly executed roll! I wish i had a bite right now!
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2pots2cook — Reply
Respect for perfect rolling ! Keeping this one to practice 🙂
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Katherine | Love In My Oven — Reply
This roll would definitely impress! Bring on the pumpkin!!
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Eva Taylor — Reply
What a lovely recipe to take to tailgating. I’ve only ever been tailgating once, it was so interesting — so many people. And they go all out (it was at a Bears game in Chicago). Your yearly get-together looks fantastic, so nice to have a group of friends from college. I only see one friend from University but we have been best friends since (38 years).
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handmade by amalia — Reply
I’ve never made a cake roll but I’m tempted to try. Yours looks both yummy and elegant.
Amalia
xo -
Jane W. — Reply
I was always intimidated by cake rolls, but this is easy! I also love to eat pumpkin year round! I love this recipe!
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Char — Reply
Hello, love the recipe! Wanted to mention real quick,wax and parchment aren’t interchangeable. Wax is dangerous to cook with and parchment is oven safe.
Happy and safe holiday baking! Thanks for sharing this wonderful recipe 🙂-
Liz Berg — Reply
Gosh, I haven’t used waxed paper in years! I need to edit this recipe 🙂 Glad you enjoyed!
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Sandra L Garth — Reply
My first cake roll was a bit of a disaster but I’m no quitter and I’ll try it again!
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Emma @ Bake Then Eat — Reply
This is certainly a great way to usher in this years pumpkin season, I’d love a slice, it’s so pretty.
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The Ninja Baker — Reply
Love this post and grateful for the tips, Liz…Sounds too like your time in Chicago was wonderful! Do believe the Drake is one of the best in town, right?
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Eva — Reply
What a great recipe Liz! It looks so good and you and your friends seems had a nice time!
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Diane Zwang — Reply
Sounds like you had a fun weekend. I am looking forward to pumpkin season but I am waiting for the weather to cool more. We had record heat in California this past weekend.
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Thao @ In Good Flavor — Reply
I love that you go to bed at 9:00, Liz. If I went to bed at that time, I would be wide awake at 12:30 am. Then it would go downhill from there. This pumpkin roll looks gorgeous!! Your tailgating friends must have been happy that they put in the request. 🙂
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Evelyne CulturEatz — Reply
Sounds like you had a blast…staying up past 9 pm 🙂 Love this roll, got to but it on my fall dessert lists to make. Very retro but really hits the spot.
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allie @ Through Her Looking Glass — Reply
What a great post Liz – I’ve not made a pumpkin roll for a few years. Yours looks perfect. Sounds like a delightful gathering with your friends at the Drake. Cheers to fall!
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John/Kitchen Riffs — Reply
It’s fun revisiting recipes you haven’t made for awhile, isn’t it? And this one is SO worth making! Looks gorgeous, and I’ll bet the flavor is heavenly. This should become a yearly tradition! Good stuff — thanks.
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Katerina Delidimou — Reply
Liz this roll looks like coming from a pro! Fantastic!
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Jeff — Reply
Oh my God, it’s pumpkin spice season again. So soon! This sounds like a good place to start.
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Katherine | Love In My Oven — Reply
Looks like you had a great time!! And you’re not old, I go to bed at 9pm most nights too 😉 This looks so delish, that filling has me swooning!
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Karly — Reply
Oh yesss child! This is a must-try this fall. Looks so perfect for breakfast or dessert!
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Rosella — Reply
Oh wow Liz – that is a beautiful roll. You make it sound so easy. I have never tried making a “jelly” roll dessert. Pumpkin and cream cheese is such a fantastic combo – I might just have to give this a try. So awesome that you still get together with your college girlfriends – sounds like such a blast even if the nights are shorter now.
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Laura | Tutti Dolci — Reply
Dreamy! You can never go wrong with a pumpkin roll and yours is perfection!
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Cakelaw — Reply
Gorgeous! I’d love to try this.
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GiGi Eats — Reply
I have already decided I am going to try my hand at making a pumpkin roll this season and I am PUMPED! 😉 I WONDER if it will look as good as yours LOL!
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Eva Taylor — Reply
My dear Mom was a expert at making these rolled cakes (usually genoise) but I’ve never seen a little heart made with the filling! Nicely done. Not a huge fan of pumpkin (I know, blasphemy!) I’d still have a slice just because of the filling!
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Claudia Lamascolo — Reply
these are so pretty especially to serve at thanksgiving!
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manu — Reply
Is it already pumpkin time? 🙂
Love your roll!
Have a great day -
Cali — Reply
So glad that pumpkin season is upon us! Your pumpkin roll looks quite impressive – I have been thinking about what ‘pumpkin’ treat I would be making this coming weekend and this looks like it would be perfect!
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Angie@Angie's Recipes — Reply
This reminds me that I haven’t baked a pumpkin roulade in years…yours looks perfect with cream cheese filling.
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gloria — Reply
Absolutely beautiful Lizzy !!
I love pumpkin <3 -
Sandra — Reply
This is one recipe that has escaped me over the years. Since I have some pumpkin and cream cheese it’s time to try it.
