This Classic Pumpkin Roll is delicious, impressive, easy and certainly a must for the holidays but perfect for all year around!
4 from 6 votes

Classic Pumpkin Roll

This Classic Pumpkin Roll is delicious, impressive, easy and certainly a must for the holidays but perfect for all year around!
Course Dessert
Cuisine American
Keyword cake, pumpkin
Prep Time 40 minutes
Cook Time 15 minutes
Cooling Time 4 hours
Total Time 4 hours 55 minutes
Servings 10 servings
Calories 302kcal
Author Dini Kodippili


Pumpkin Roll

  • ¾ tsp baking soda
  • ¾ cup flour
  • 3 eggs
  • ½ cup dark brown sugar
  • ½ cup white sugar
  • ¼ tsp kosher salt
  • cup pumpkin puree NOT pumpkin pie filling
  • 1 tbsp vanilla extract
  • 1 tsp cinnamon
  • ¼ tsp cloves
  • tsp ground nutmeg

Cream Cheese Frosting

  • 8 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • ½ tsp kosher salt
  • 1 ¼ cup confectioner’s sugar
  • 2 tsp vanilla extract
  • Extra confectioner’s sugar to dust on top


Pumpkin Roll

  • Preheat the oven to 350°F. Line a jelly roll pan (10 x 15 inch) with parchment paper.
  • Use butter to make sure the parchment sticks to the jelly roll pan. Make sure that there is about a 2-inch overhang over the cake pan, as well as the long edge of the pan. Do not butter the parchment paper itself, set aside until ready to use.
  • Sift the baking soda and flour together into a bowl. Set aside.
  • In a larger bowl, whisk the eggs, brown sugar, white sugar, and salt together until frothy.
  • Stir in the pumpkin puree, vanilla, cinnamon, cloves, and nutmeg until nice and smooth.
  • Add the flour and baking soda mix and stir until the batter is smooth.
  • Evenly spread the batter in the prepared jelly roll pan. 
  • Bake the cake in the oven for about 15 minutes until the cake is cooked through. A toothpick inserted into the cake layer should come clean when it’s done.
  • Remove the cake pan from the oven.
  • While the cake is hot, lift up the parchment paper (with the cake), and place it on a flat surface that’s heat-proof.
  • Carefully roll up the cake, starting from one of the short ends. Make sure you roll up the cake WITH the parchment paper - this will prevent the cake from sticking to itself.
  • Wrap the rolled up cake with a cloth napkin and set aside on a wire rack to cool completely.
  • While the cake is cooling, make the frosting. OR you can allow the cake to cool overnight (wrapped in a cloth napkin), and make the frosting the following day.

Cream Cheese Frosting

  • Place the room temperature cream cheese, butter, and salt in a bowl. Whisk until nice and smooth and creamy.
  • Add the confectioner’s sugar and vanilla and whisk until the frosting is creamy and smooth. If the frosting is too runny, refrigerate for a few minutes to chill.

Assembling the Pumpkin Roll

  • When the cake has completely cooled, remove the cloth napkin from the rolled up cake, and unroll the cake very carefully. Remove the parchment paper and place the cake on a tray or clean flat surface.
  • Apply an even layer of the cream cheese frosting on the inside surface of the cake, leaving about a 1-inch border at the end. The thickness of the frosting level should be less than the height of the cake (about ½ of the thickness).
  • Carefully roll up the cake again, making sure it rolls up evenly and not too tightly. Place the cake on a serving tray or platter, with the seam side down.
  • Refrigerate for at least 1 - 2 hours.
  • Dust the surface of the cake with extra confectioner’s sugar and cut into ½ inch thick slices and serve.


Calories: 302kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 365mg | Potassium: 107mg | Sugar: 36g | Vitamin A: 2990IU | Vitamin C: 0.7mg | Calcium: 47mg | Iron: 1.1mg