Easy Pumpkin Roll is a fall favorite in our house. This copycat Libby's recipe is made with cream cheese filling, and it just hits the spot! We love making this around Halloween and Thanksgiving for an elegant yet simple dessert.
Why This Recipe is the Best
This classic pumpkin roll is one of our favorite fall desserts—it’s as beautiful as it is delicious! With its soft, spiced cake and sweet cream cheese filling, it’s the perfect treat for Halloween, Thanksgiving, or any cozy fall gathering.
Even better? It looks like it came from a bakery, but it’s totally doable for beginners. With the right tips, you’ll feel like a pro as you roll it up and slice into those gorgeous swirls.
We also love making Pumpkin Snickerdoodles, Pumpkin Coffee Cake, and Pumpkin Chocolate Chip Cookies.
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Key Ingredients
Pumpkin Roll is a fun and easy homemade cake wrapped around cream cheese frosting, making a fun swirl pattern. We've created a recipe that's both tasty and uses simple ingredients.
- Butter- Be sure to soften the butter beforehand. The frosting will not be smooth if you don't.
- Flour- You want this cake to be moist and flexible. Make sure you don't use too much flour, or it will break easily when you roll it up.
- Spices- To really capture that fall flavor, use both cinnamon and pumpkin spice.
- Eggs- Room temperature eggs are best when baking. You can set refrigerated eggs in warm water for 30 minutes prior to baking.
- Pumpkin Puree- Use Libby's Pumpkin Puree for the best results. Don't use
- Cream Cheese- Softened cream cheese is needed to make a smooth cream cheese frosting.
How to make a Pumpkin Roll
For the best cooking experience, be sure to follow these step-by-step instructions and process photos.
- In a large mixing bowl, mix the wet ingredients and then add the dry ingredients. Fold together with a spatula until a smooth mixture is formed.
- Add the pumpkin cake batter to a parchment paper-lined baking sheet and bake for 11-13 minutes at 375° F.
- When the cake is done, remove it from the oven and then remove the cake from the pan with the parchment paper. Remove the paper and gently roll the cake in a spiral.
- While the cake cools, make the frosting by combining all of the ingredients and mixing with an electric hand mixer until smooth.
- Once cooled, gently unroll the cake. Frost the cake, making sure not to frost it all the way to the edges. Roll up the cake from the bottom to the top, wrap in Saran wrap, then place in the refrigerator for 1 hour or more. Slice and serve!
Hint: You can let the cake cool slightly before pulling it out of the pan. You don't want to burn your fingers.
Common Mistakes
Before peeling the parchment paper off the cake, make sure the edges of the parchment paper aren't tucked in on the edges anywhere. One time, I made this mistake and it ended up tearing the cake!
Top tip
It's important that you don't use too much flour! When you use too much flour, the cake is more likely to break when you start to roll it up. Use a scale or fluff the flour. Don't pack it down.
Recipe
Pumpkin Roll
Ingredients
Cake:
- ¾ cup all purpose flour see note 1
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 3 eggs
- 1 cup sugar
- 2 teaspoons vanilla
- ⅔ cup canned pumpkin puree
Filling:
- 8 oz cream cheese softened
- 4 Tablespoons butter softened
- 1 teaspoon vanilla
- 1 cup powdered sugar
Instructions
- Preheat oven to 375° F. Line a 15x21" baking sheet (see note 2 for 10x15 jelly roll instructions) with parchment paper, leaving 1 inch extra around on all edges.
- Whisk together flour, baking soda, baking powder, salt, cinnamon and pumpkin spice together in a bowl and set aside. In another mixing bowl, whisk together the eggs, sugar, pumpkin and vanilla together in a bowl until smooth. Add dry ingredients to wet ingredients and mix just until combined and no flour streaks remain.
- Place batter in pan and bake for 11-13 minutes until the cake springs back when pressed on.
- While it's baking, prepare your space to make your roll. Place a clean tea towel or other thin towel on a work surface and liberally sprinkle with powdered sugar. After your cake is done, use the parchment paper to lift out the cake and place it upside down on the thin towel. (for another way to do this, see note 5) Remove the parchment paper, then roll up the cake starting with a short end. You want to find a good balance between the roll being tight and not smashing the cake at all. Allow to cool completely and see note 6.
- While the cake is cooling, make your frosting. Beat softened cream cheese and softened butter together in a bowl until smooth and fluffy. Add vanilla and powdered sugar and beat until fluffy and lightened.
- Unroll the cake and spread the filling evenly across the top, leaving a ¼ inch on the sides and ¼ inch at the top (rolling up from the bottom) without filling. Roll up the cake from the bottom to the top, wrap in saran wrap then place in the refrigerator for 1 hour or more. Slice and serve!
Video
Notes
- Make sure you don't get too much flour! The most common mistake is to add too much. We recommend either using a scale or fluffing up the flour, gently spooning it in, then scraping it flat across the top.
- To make in a 10x15 jelly roll pan, heat the oven to 350° and prepare the pan with parchment paper. Then bake for 12-15 minutes until it springs back. All other directions are the same.
- There is no major rush as- fast- as- you- can after the cake comes out of the oven. I like to let mine sit for about a minute, place it on the towel and remove the paper, then let it sit another minute then proceed with rolling it up.
- Before peeling the parchment paper off of the cake, make sure the edges of the parchment paper aren't tucked in on the edges anywhere. One time I made this mistake and it ended up tearing the cake!
- For another way of getting the cake upside down, we recommend placing the tea towel over top of the entire pan. Then grab both the towel and the pan with both hands on each of the short ends of the pan. Flip and gently place on your work surface.
- In order to prevent the cake from becoming a little soft and gummy while it cools, I like to roll it up, set a timer for 15 minutes, unroll it then roll it up from the other end then allow it to cool completely.
Nutrition
Related
Looking for other pumpkin recipes? Try these:
Mini Rolls
Make this a fun mini roll swiss roll by cutting the sheet pan cake into thirds. Follow the instructions as normal to frost and wrap each section.
You can also make this a jelly roll by using a jelly roll pan. You'll have to heat the oven to 350°, but still prepare the pan with parchment paper. Bake for 12-15 minutes until it springs back.
Storing Pumpkin Rolls
Store cooled and frosted pumpkin Swiss roll in the refrigerator, wrapped in plastic wrap. It's important that it's always stored in the refrigerator. It will last 3-4 days.
You can also easily freeze this recipe! Place the plastic-wrapped roll in the freezer for up to 2 months. Enjoy frozen or thaw in the refrigerator and enjoy.
Patti says
I wish there was an accompanying video! How on earth does one flip a sheet pan cake upside down on a tea towel?
Nicole says
Hi Patti, great question! We recommend placing the tea towel over top of the entire pan. Then grab both the towel and the pan with both hands on each of the short ends of the pan. FLip and gently place on your work surface. Hope that helps!
Eva says
Everyone thought I was crazy for making pumpkin recipes in Jan, but these looked too good I had to! The process photos were very helpful too. This was delicious, thank you for the great recipes.