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Pumpkin Roll

This classic Pumpkin Roll is a simple spiced pumpkin cake rolled up with the BEST cream cheese frosting inside. Use parchment paper for easy rolling -- no towel needed.

Course Dessert
Cuisine American
Keyword cake
Prep Time 15 minutes
Cook Time 13 minutes
Chill Time 1 hour
Total Time 1 hour 28 minutes
Yield 12 to 14 slices (1 cake roll)
Author Amber | Dessert Now Dinner Later


Pumpkin Cake:

  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp pumpkin pie spice*
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin pureé (not pie filling)

The BEST Cream Cheese Frosting:

  • 8 oz cream cheese
  • 1/2 cup butter, room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract


  1. Preheat oven to 375 degrees Fahrenheit. Line a 18x13 half sheet pan or 15x10 jelly roll pan with parchment paper that is slightly longer than both ends for easy lifting and rolling.

  2. Combine the flour, baking powder, baking soda, salt, and pumpkin pie spice* in a bowl.

  3. Beat eggs and sugar in a large bowl until thick. Beat in pumpkin. Stir in flour mixture. Use an offset spatula to spread the batter evenly across the parchment lined tray.

  4. Bake for 13-15 minutes or until the top of the cake springs back when touched. Carefully roll up cake inside of parchment paper while still hot. (Short edge to short edge.) Cool on a wire rack.

  5. Prepare the cream cheese frosting. In a large bowl with a hand mixer, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla all at once. Mix until incorporated.

  6. Once completely cooled, carefully unroll the cake. Evenly spread the cream cheese frosting over the cake. Re-roll the cake, loosening and removing the parchment paper as you go. Discard the parchment paper.

  7. Wrap cake in plastic wrap and REFRIGERATE at least 1 hour. Use a serrated knife and cut the pumpkin roll like you would bread, so you don’t smash the cake. Store leftovers covered in the refrigerator.

Recipe Notes

*For Homemade Pumpkin Pie Spice: 1 & 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/8 tsp EACH ground cloves and ground allspice.


*To Freeze: Double wrap the pumpkin roll in plastic wrap, or do one layer of plastic wrap and one layer of foil. Freeze up to 2-3 months.


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