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Very Best Pumpkin Roll

This classic pumpkin roll is made with a homemade blend of spices that are not only aromatic but absolutely delicious. Filling this easy-to-make pumpkin roll is a maple cream cheese filling that is subtly sweet with the flavors of maple syrup.

Four slices of pumpkin roll filled with maple cream cheese frosting.

Ingredients in a Pumpkin Roll

  • Canned pumpkin puree – not pumpkin pie mix, make sure it is 100% pure pumpkin!
  • Eggs, at room temperature
  • Light brown sugar, packed
  • Granulated sugar
  • Vanilla extract
  • All-purpose flour (spoon & leveled)
  • Baking powder
  • Baking soda
  • Ground cinnamon
  • Ground nutmeg
  • Ground cloves
  • Ground allspice
  • Ground ginger
  • Salt
A pumpkin roll with one piece sliced and dusted with powdered sugar.

RELATED: Pumpkin Sugar Cookies

How to Make a Pumpkin Roll

The first step to making a pumpkin roll is to be prepared. When making cakes that will be rolled up it’s important to have everything ready to go as soon as the cake is out of the oven. For this pumpkin roll, make sure the tea towel is laying flat and is dusted with powdered sugar before the timer is up for the cake to come out of the oven.

Preheat the oven and prepare the jelly roll pan – Preheat oven to 350°F. Spray a jelly roll pan (10×15-inch) with nonstick spray and line it with parchment paper. Once lined, lightly spray the parchment paper as an extra step to make the cake nonstick for easy peeling.

Combine the wet ingredients – In a bowl, beat the eggs, pumpkin, brown sugar, granulated sugar, and vanilla together until blended well.

Combine the dry ingredients – In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, ground ginger, and salt together in a large bowl.

Stir the dry ingredients into the wet ingredients – Slowly blend the wet ingredients into the dry ingredients and mix until combined.

Pour the pumpkin roll batter – Slowly pour the batter evenly into the prepared pan. Give the pan a subtle shake to make sure the batter is spread evenly in the pan. If necessary, tilt the pan to spread the batter to all corners.

Bake – Bake for 18 to 19 minutes, or until the cake with springy to the touch. You want the cake to be dry to the touch and bounce back when touched.

Immediately invert the cake – Immediately after the cake is out of the oven, use the parchment paper to carefully take the cake out of the pan with the parchment paper still attached and invert the cake onto a tea towel that has been dusted with powdered sugar.

Roll – Gently start rolling up the short side using the parchment paper to tuck and roll the cake.
With the cake rolled up, allow the cake to cool on the countertop or place it in the fridge to cool it more quickly.

If chilling in the fridge, remove it from the fridge while making the frosting.

Bird's eye view of powdered sugar dusted pumpkin roll with a slice cut resting on a wire rack.

Ingredients in Cream Cheese Frosting with Maple Syrup

  • Cream cheese – softened
  • Unsalted butter – softened
  • Confectioners sugar
  • Vanilla extract
  • Maple syrup

How to Make Cream Cheese Frosting with Maple Syrup

Start with room temperature ingredients – In a large bowl beat the cream cheese smooth and creamy with a hand mixer.
Add the butter and beat until combined and smooth.

Sliced pumpkin roll dusted with powdered sugar on a stoneware plate.

RELATED: Iced Pumpkin Spice Loaf

Beat in the remaining ingredients – Beat in the confectioners’ sugar, vanilla, and maple syrup and beat until the frosting is smooth.

How to Frost a Pumpkin Roll

Start with a cooled cake. Carefully unroll the pumpkin roll in the tea towel. Make sure the cream cheese frosting is creamy and use an icing spatula to drop large dollops of icing on the pumpkin roll. Using the icing spatula, carefully smooth the icing evenly over the cake leaving a half-inch bare on all sides.

A pumpkin roll swirled with maple cream cheese frosting on a wire rack.

How to Roll a Pumpkin Roll

To roll a pumpkin roll, repeat the process to roll up the cake out of the oven. Gently tuck the pumpkin roll and begin rolling until the other short edge of the cake is tucked under the roll.

Once rolled, wrap in saran wrap and place in the refrigerator for at least 30 minutes until slicing and serving.

Can You Freeze A Pumpkin Roll?

Yes, you can freeze a pumpkin roll. They can be frozen for up to 2 months for best quality in the freezer when stored properly. To do this, wrap the roll tightly in saran wrap and then wrap it again in aluminum foil.

When ready to serve, remove the cake from the freezer and allow it to sit on the countertop for one hour before slicing and serving.

Yield: 8-10 slices

Pumpkin Roll

Pumpkin Roll

This classic pumpkin roll is made with a homemade blend of spices that are not only aromatic but absolutely delicious. Filling this easy-to-make pumpkin roll is a maple cream cheese filling that is subtly sweet with the flavors of maple syrup.

Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 2 hours
Total Time 2 hours 33 minutes

Ingredients

Pumpkin Roll

  • 2/3 cup canned pumpkin puree
  • 3 large eggs - room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour -spoon & leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup confectioners sugar for rolling on tea towel

Maple Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1 3/4 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple syrup

Instructions

    Pumpkin Roll Directions

    1. Preheat oven to 350°F.
    2. Spray a jelly roll pan (10×15-inch) with nonstick spray and line it with parchment paper. Then line it Lightly spray the parchment paper as an extra step to make the cake nonstick.
    3. In a bowl, beat the eggs, pumpkin, brown sugar, granulated sugar, and vanilla together until blended well.
    4. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, ground ginger, and salt together in a large bowl.
    5. Slowly blend the wet ingredients into the dry ingredients and mix until combined.
    6. Slowly pour the batter evenly into the prepared pan. Give the pan a subtle shake to make sure the batter is spread evenly in the pan.
    7. Bake for 17–18 minutes, or until the cake with springy to the touch. You want the cake to be dry to the touch and bounce back when touched.
    8. Immediately after the cake is out of the oven, use the parchment paper to carefully take the cake out of the pan with the parchment paper still attached and invert the cake onto a tea towel that has been dusted with powdered sugar.
    9. Gently start rolling up the short side using the parchment paper to tuck and roll the cake.
      With the cake rolled up, allow the cake to cool on the countertop or place it in the fridge to cool it more quickly.
    10. If placing the pumpkin in the fridge, remove it from the fridge while making the frosting.
    11. Taking care, unroll the cake being careful when flattening.
    12. Using an icing spatula, spread the cream cheese frosting evenly on top of the cake leaving a half inch of the cake exposed on all sides.
    13. Being careful, roll the cake back up peeling the parchment paper as you go.
    14. Cover with saran wrap and chill in the refrigerator for at least 1 hour before slicing and serving.

Maple Cream Cheese Frosting

  1. In a large bowl beat the cream cheese smooth and creamy.
  2. Add the butter and beat until combined and smooth.
  3. Beat in the confectioners’ sugar, vanilla, and maple syrup and beat until the frosting is smooth.

Notes

To freeze, wrap in saran wrap and then wrap again in aluminum foil and freeze for up to 2 months. To thaw, place on the counter for one hour before slicing and serving.

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Nutrition Information:

Yield:

10

Serving Size:

1 slice

Amount Per Serving: Calories: 356Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 91mgSodium: 264mgCarbohydrates: 54gFiber: 1gSugar: 44gProtein: 5g

Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Kelly

Friday 18th of November 2022

I don’t have any vanilla extract on hand. Could I substitute the vanilla extract for maple syrup?

Dana

Friday 18th of November 2022

Hi Kelly! Swapping the vanilla extract for maple syrup should be just fine. I would substitute for the same amount.

Angela

Monday 24th of October 2022

These are so amazing! My kids love them, can't wait to make them again!!

Ann

Saturday 15th of October 2022

Wow, this pumpkin roll looks so delicious! I am all about pumpkin foods and flavoring this time year! Excited to give this one a try!

amy liu dong

Friday 14th of October 2022

Oh my gosh, seeing this is making my mouthwatering. I will definitely make this at home for everyone.

Jamie

Friday 14th of October 2022

This pumpkin roll looks absolutely delicious and yummy! The cream cheese frosting makes this overloaded with taste and flavor! I totally loved it!

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