This classic pumpkin roll recipe has tender, spiced pumpkin cake wrapped around a sweet cream cheese filling. It looks beautiful on a serving plate, but it is much easier to make than you might think. With simple steps and a few tips, you can bake, roll, and fill this dessert so it turns out just right. Perfect for Thanksgiving, Christmas, or any time you want a cozy fall treat.
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This recipe is adapted from the classic Libby’s Pumpkin Roll, the version so many of us have baked and loved over the years. I’ve kept the familiar flavors but added just a touch of nutmeg and ginger along with the cinnamon and cloves. These extra spices deepen the flavor and make the cake even more fragrant and delicious — a small change that makes a big difference.
Why you will love this pumpkin roll
- A favorite holiday dessert that never goes out of style
- Easy to roll when you follow the steps
- Freezes well so you can make it ahead
- Pretty enough for a celebration but simple enough for everyday baking
Tips for success
- Roll the cake while it is still warm to keep it from cracking
- Dust the towel generously with powdered sugar so the cake will not stick
- Chill before slicing for neat, even slices
- Freeze for up to one month, wrapped well in plastic wrap and foil
Storage
- Refrigerator: Store tightly wrapped for up to four days
- Freezer: Freeze whole or in slices, wrapped well
Serving ideas
- A light dusting of powdered sugar and a sprig of mint make a pretty presentation
- Add a dollop of whipped cream or drizzle with caramel sauce
- Serve with coffee, tea, or spiced cider
Frequently asked questions
Why did my pumpkin roll crack?
This usually happens if the cake is rolled after it has cooled too much. Roll it as soon as it comes out of the oven.
Can I make pumpkin roll ahead?
Yes, and the flavor is even better the next day.
Can I freeze pumpkin roll?
Yes. Wrap tightly and freeze for up to one month. Thaw overnight in the refrigerator before serving.
How to make the classic pumpkin roll recipe
Line a 15 x 10 x 1-inch jelly-roll pan with parchment paper. Grease lightly.
Fold in the flour mixture.
Spread the batter evenly.
Bake at 375°F for 13 to 15 minutes, until the cake springs back when touched.
Make the Pumpkin Roll Cream Cheese Filling
Add the softened cream cheese, powdered sugar, butter, and vanilla to mixer bowl.
Fill and re-roll
Unroll the cooled cake carefully. Spread the filling evenly over the cake. Roll it back up, this time without the towel. Wrap in plastic wrap and refrigerate at least 1 hour.
Classic Pumpkin Roll Recipe | Cream Cheese Filled
Equipment
- Preheat oven to 375°F. Line a 15x10x1-inch jelly roll pan with parchment paper. Grease lightly.
Ingredients
Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin not pumpkin pie filling
- 1 cup chopped walnuts optional
Filling
- 8 ounces cream cheese softened
- 1 cup powdered sugar sifted
- 6 tablespoons butter softened
- 1 teaspoon vanilla extract
Instructions
Cake
- In a small bowl combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.
- In a large bowl beat eggs and sugar until thick. Stir in pumpkin. Fold in flour mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts.
- Bake for 13 to 15 minutes, or until cake springs back when lightly touched.
- Turn out onto a kitchen towel dusted with powdered sugar. Peel off paper; roll up cake and towel starting with the short side. Cool completely.
Filling
- Beat cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll cooled cake carefully. Spread filling evenly over cake. Reroll without towel. Wrap in plastic wrap and refrigerate at least 1 hour.
More pumpkin recipes you might like…
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I've never made this, but you have convinced me to give it a try! Thanks for the step by step photos. That is super helpful! Happy Thanksgiving!
This roll looks sooooooooooooo GOOD !!
I've never tasted pumpkin roll and I so wish I could have a slice now
Oh, these are so good. I will try this! Thank you!
This looks wonderful!!
Blessings
Mrs. White in Vermont
My husband loves this, but I have never had the guts to try it. I am today, though. His birthday is Monday, so this will be his birthday cake for the early birthday meal I am making him.
Ummm……. Mrs. H, this looks SCRUMPTIOUS!!!
That looks SO YUMMY! Your photos make it look relatively easy to make ~ I might just try it. Thanks for sharing!
Wow that looks fabulous. I have always wanted to make a roll but it looks so hard I may try this thought.~Thanks for sharing ~Blessings 😀
Oh that looks delish. I have a recipe for a pumpkin roll that is made partly in the bread maker. I am going to try yours as well though. I know my husband really loves these kinds of things.