Pumpkin Roll Recipe

This pumpkin roll recipe is made with a moist, pumpkin-spiced cake, then rolled with a light and fluffy cream cheese filling.

This classic pumpkin roll cake recipe is a delicious dessert that’s perfect for the fall season or the holiday season when you’re craving something sweet and comforting.

Want more fall desserts? Check out these fun fall cupcakes and 32 Easy Pumpkin Desserts Made with Canned Pumpkin Purée!

What is a Jelly Roll Cake

A jelly roll, also known as a Swiss roll or a sponge roll, is a type of sponge cake that is rolled with a filling. It’s a delectable dessert that can be made with various flavors of cake and filling, making it a popular choice for different occasions.

Once the cake is baked and still warm, it’s carefully rolled up with a filling of choice. Common fillings include jam, jelly, preserves, whipped cream, or frosting. The rolling process creates a spiral pattern with the filling swirled inside the cake.

After rolling, the jelly roll is often chilled to set the filling and make it easier to slice. It’s then typically served in slices, revealing the beautiful presentation of cake and filling.

Ingredients

• Large Eggs
• Sugar
• Water
• Pumpkin Pie Spice
• Cinnamon
• Nutmeg
• All-Purpose Flour
• Baking Powder
• Salt
• Pumpkin Purée
• Cream Cheese
• Cool Whip
• Powdered Sugar

How to Make A Pumpkin Roll

Pumpkin Roll

• Preheat the oven to 375°F. Line a 15″ x 10″ jelly roll pan with parchment paper or wax paper.
• Beat eggs in a large mixing bowl or electric mixer until thick. Gradually beat in sugar. Add water.
• Whisk or sift flour, baking powder, pumpkin spice, cinnamon, nutmeg, and salt together in a bowl. Slowly add the flour mixture to the bowl of wet ingredients. Mix well.

• Pour the cake batter into the prepared jelly roll pan.
• Bake in the oven for 12-15 minutes. As soon as it sets, remove it from the oven. When the top of the cake springs back when lightly touched, it’s done.

• Lay a thin cotton kitchen towel, flour sack towel, or cheesecloth down and lightly sprinkle it with powdered sugar to prevent sticking. While it’s still warm, carefully flip the pumpkin roll onto the prepared towel. Remove the parchment paper.

• Roll the short end of the pumpkin roll with the towel. Let the cake cool to room temperature while rolled, about 30 minutes.

Filling

• In a medium bowl with a hand mixer or in a stand electric mixer, beat cream cheese and sugar on medium speed until fluffy. Fold in Cool Whip with a spatula until well blended.

• Carefully unfold the pumpkin roll after it’s cooled. Spread the cream cheese mixture to the edges of the pumpkin roll. Reroll the cake back up without the cheesecloth and cover with plastic wrap. Place in the refrigerator to chill for at least 1 hour before slicing and serving.

Storing Leftovers

Refrigeration

Store leftover pumpkin roll cake in an airtight container in the refrigerator for up to 3-5 days. The cream cheese filling makes it so it has to be kept in the refrigerator to prevent spoilage.

Freezing

Can You Freeze a Pumpkin Roll? Absolutely! Cake actually freezes well.

I recommend slicing the pumpkin roll into individual pieces to make it easier to thaw.

Once the pumpkin roll has cooled completely, wrap it tightly in plastic wrap to protect it from freezer burn and moisture loss.

Place the wrapped pumpkin roll in a freezer-safe airtight container or resealable plastic bag.

Store the pumpkin roll in the freezer for up to 2-3 months.

Allow it to thaw in the refrigerator the night before you’re ready to eat it.

A pumpkin roll with cream cheese filling that has gone bad may have texture changes such as excessive dryness, sliminess, or an unpleasant texture. The cream cheese filling may separate or become grainy.

When most food has gone bad, it also develops a sour taste and odor.

More Pumpkin Recipes

• Iced Pumpkin Bread
• Libby’s Pumpkin Bars
• Libby’s Pumpkin Cheesecake Muffins
• Mini Pumpkin Pies
• Pumpkin Cheesecake Bars
• Pumpkin Cupcakes
• Pumpkin Pie Bars
• Pumpkin Spice Cake Balls