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5 from 3 votes

Pumpkin Roll Recipe

This classic Pumpkin Roll is made with a soft and tender pumpkin cake filled with a silky smooth cream cheese filling.  It’s an easy, beautiful and delicious fall dessert that is perfect for serving at Thanksgiving, Christmas or anytime in between.
Prep Time20 mins
Cook Time15 mins
Chilling Time1 hr
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 323kcal
Author: The Carefree Kitchen


  • 1 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 cup Pumpkin Puree
  • 1 teaspoon Lemon Juice
  • 3 large Eggs
  • 1 cup Sugar
  • ¼ cup Powdered Sugar to sprinkle on the towel

Cream Cheese Filling

  • 1 8 ounce package Cream Cheese room temperature
  • 2 Tablespoons Butter room temperature
  • 2 ½ cups Powdered Sugar plus extra for decorating the finished cake
  • 1 teaspoon Vanilla Extract


  • Preheat oven to 350 degrees.
  • Line a 15"x10" jellyroll pan with parchment paper, then spray the edges and parchment lightly with nonstick cooking spray. Set aside.
  • In a large mixing bowl, combine the flour, baking powder, salt, and pumpkin pie spice. Whisk together.
  • In a separate mixing bowl, combine the pumpkin puree, lemon juice, eggs and sugar and whisk together. Combine the dry ingredients with the pumpkin mixture and stir until combined. Use an offset spatula to spread the batter evenly into the bottom of the prepared pan.
  • Bake in a preheated oven for 13-15 minutes, or until the top of the cake springs back when touched and the edges start to pull away from the pan.
  • Remove from the oven and let cool for 5 minutes. Meanwhile, sprinkle a clean kitchen towel with the powdered sugar.
  • After 5 minutes, loosen the edges of the cake with a knife if needed and turn onto the prepared towel. Gently remove the parchment paper.
  • Start rolling the pumpkin roll up into the towel. If you want smaller rolls, roll it lengthwise and if you want larger rolls, roll it up widthwise. Allow to cool completely on a wire rack.

Cream Cheese Filling

  • In the bowl of a stand mixer, add the room temperature cream cheese, powdered sugar, softened butter and vanilla extract and beat with the paddle attachment until smooth and creamy, or about 3 minutes.


  • Carefully unroll the cake and spread the cream cheese frosting evenly over the entire thing. Re-roll the cake and wrap in plastic wrap.
  • Refrigerate for at least 1 hour, or up to 24 hours. Before serving, remove the plastic wrap and sprinkle with powdered sugar. Slice and serve. Enjoy!


Calories: 323kcal | Carbohydrates: 57g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 133mg | Potassium: 144mg | Fiber: 1g | Sugar: 47g | Vitamin A: 953IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg