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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
Servings 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


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


*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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