This pumpkin roll is a tender spiced pumpkin cake rolled around a sweet maple cream cheese filling. Cinnamon, nutmeg, cloves, allspice, and ginger baked into a thin cake that rolls up without cracking.
It looks fancy but it is not hard. The trick is having everything ready before the cake comes out of the oven.
Why This Pumpkin Roll Works
Powdered sugar on the tea towel is the secret. Dust the towel generously before you invert the cake. The sugar keeps the cake from sticking and adds a thin sweet layer to the outside of the roll.
Roll it while it is hot. The cake has to be rolled the second it comes out of the oven. If it cools even a few minutes, it cracks. Invert it, peel the parchment, roll it up in the towel. Let it cool rolled. This trains the cake to hold its shape.
Maple syrup in the cream cheese frosting makes it different. Most pumpkin roll recipes use plain cream cheese frosting. A teaspoon of maple syrup gives it a subtle warmth that pairs with the cinnamon and nutmeg. Not overpowering. Just enough to notice.
Jelly roll pan size matters. A 10x15-inch pan gives you a thin cake that rolls easily. A larger pan makes the cake too thin and it tears. A smaller pan makes it too thick and it cracks.
Chill before slicing. An hour in the fridge sets the frosting and firms the roll. Clean slices every time.
How to Make a Pumpkin Roll with Maple Cream Cheese Filling
- Preheat the oven to 350°F. Spray a 10x15-inch jelly roll pan with nonstick spray. Line it with parchment paper. Lightly spray the parchment too. This double layer of nonstick makes peeling the paper off effortless.
- Lay a clean tea towel flat on the counter. Dust it generously with the half cup of confectioners sugar.
- In a large bowl, beat the eggs, pumpkin puree, brown sugar, granulated sugar, and vanilla until blended and smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, ginger, and salt.
- Slowly blend the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix.
- Pour the batter into the prepared pan. Shake the pan gently or tilt it to spread the batter into all four corners in an even layer.
- Bake for 17 to 18 minutes, until the cake springs back when touched and feels dry on top.
- The moment the cake comes out of the oven, use the parchment paper to lift it out of the pan. Invert the cake onto the sugared tea towel. Carefully peel the parchment paper off the back of the cake.
- Starting at the short end, gently roll the cake up inside the tea towel using the parchment to tuck and guide it. Let the rolled cake cool on the counter or place it in the fridge to cool faster.
- Make the frosting. Beat the cream cheese until smooth and creamy. Add the softened butter and beat until combined. Beat in the confectioners sugar, vanilla, and maple syrup until the frosting is smooth.
- Once the cake is completely cool, carefully unroll it. Spread the frosting evenly over the cake leaving a half inch bare on all sides.
- Roll the cake back up, peeling the towel away as you go. Wrap the roll tightly in plastic wrap and refrigerate for at least one hour before slicing.
Quick Tips
- Have the tea towel dusted and ready before the cake goes in the oven.
- Roll the cake hot. Do not wait even two minutes.
- Use 100% pure pumpkin puree, not pumpkin pie mix.
- Room temperature eggs blend smoother and give the cake more lift.
- Chill at least one hour. The slices come out clean.
Make Ahead and Storage
The whole pumpkin roll freezes for up to two months. Wrap it tightly in plastic wrap, then foil. To serve, thaw on the counter for one hour before slicing.
Leftover slices keep in the refrigerator for up to three days in an airtight container.
More Fall Desserts
This pumpkin roll is one of my showstopper fall desserts. Find the rest of my fall dessert favorites here, including pumpkin cinnamon rolls, sweet potato pound cake, and more.
📖 Recipe
Pumpkin Roll
Equipment
Ingredients
Pumpkin Roll
- ⅔ cup canned pumpkin puree
- 3 large eggs - room temperature
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¾ cup all purpose flour - spoon & leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup confectioners sugar for rolling on tea towel
Maple Cream Cheese Frosting
- 8 ounces cream cheese - softened
- 4 tablespoons unsalted butter - softened
- 1 ¾ cups confectioners sugar
- 1 teaspoon vanilla extract
- 1 teaspoon maple syrup
Instructions
Pumpkin Roll Directions
- Preheat oven to 350°F.
- 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.
- In a bowl, beat the eggs, pumpkin, brown sugar, granulated sugar, and vanilla together until blended well.
- In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, ground ginger, and salt together in a large bowl.
- Slowly blend the wet ingredients into the dry ingredients and mix until combined.
- 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.
- 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.
- 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.
- 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 placing the pumpkin in the fridge, remove it from the fridge while making the frosting.
- Taking care, unroll the cake being careful when flattening.
- 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.
- Being careful, roll the cake back up peeling the parchment paper as you go.
- Cover with saran wrap and chill in the refrigerator for at least 1 hour before slicing and serving.
Maple Cream Cheese Frosting
- In a large bowl beat the cream cheese smooth and creamy.
- Add the butter and beat until combined and smooth.
- Beat in the confectioners' sugar, vanilla, and maple syrup and beat until the frosting is smooth.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
This pumpkin roll looks absolutely delicious and yummy! The cream cheese frosting makes this overloaded with taste and flavor! I totally loved it!
Oh my gosh, seeing this is making my mouthwatering.
I will definitely make this at home for everyone.
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!
These are so amazing! My kids love them, can't wait to make them again!!
I don’t have any vanilla extract on hand. Could I substitute the vanilla extract for maple syrup?
Hi Kelly! Swapping the vanilla extract for maple syrup should be just fine. I would substitute for the same amount.