Skip to Content

Pumpkin Roll Recipe

This classic pumpkin roll recipe is one delicious dessert. It’s a wonderful cake filled with the best cream cheese frosting and topped with powdered sugar. The easy pecan-filled recipe is the perfect treat for the fall season (with a lovely pumpkin latte) and the Thanksgiving holiday. 

Pumpkin roll log sitting next to a slice of pumpkin roll on a plate

I worked quite a few years as a payroll clerk for a pipeline contractor and we worked away from home. The office manager’s wife brought us treats on a daily basis and it sure gave us the comforts of home. 

The pumpkin roll cake recipe is one that she brought in several times and I fell in love with it. It’s absolutely delicious, and I feel like the fall season is not complete without making it. 

What do I need to make the easy pumpkin roll recipe? 

  • Oven 
  • Jelly roll pan 10″ x 15″
  • Medium bowl
  • Hand mixer
  • Spatula
  • Large rectangular kitchen towel
  • Eggs
  • Sugar
  • Pumpkin 
  • Lemon juice
  • Self-rising flour
  • Baking soda
  • Cinnamon
  • Ginger
  • Nutmeg
  • Chopped pecans
  • Butter
  • Cream cheese
  • Vanilla extract
  • Powdered sugar
  • Parchment paper
  • Non-stick spray

Pumpkin roll on a plate

How do I make the pumpkin roll recipe?

Pumpkin roll

  1. Spray a jellyroll pan with non-stick spray. Cover with parchment paper and spray with non-stick spray again.
  2. Add the eggs to a medium-sized bowl and whisk.
  3. Next, add the sugar and mix well.
  4. Add the pumpkin, lemon juice, flour, and baking soda and mix well.
  5. Now, add the cinnamon, ginger, and nutmeg and stir.
  6. Next, add the chopped pecans. 
  7. Pour the pumpkin batter into the jelly roll pan and bake for about 15-20 minutes or until a cake tester comes out clean.
  8. Allow the cake to cool for a few minutes.
  9. Sprinkle the powdered sugar over the kitchen towel, then gently flip the cake over onto the towel and roll it up while you make the cream cheese frosting. 

Cream cheese frosting recipe

  1. Add the softened butter, softened cream cheese, and vanilla extract to a bowl. Mix until creamy. 
  2. Next, add the powdered sugar and mix the ingredients well. 
  3. Unroll the pumpkin cake and spread the cream cheese frosting on the inside, making sure to spread to the edges. 
  4. Re-roll the pumpkin roll and place in the refrigerator for about 30 minutes to firm up a little. 

Recipe and printable instructions listed below

Pumpkin Roll

Three eggs in a glass bowl

Start by adding the eggs to a medium-sized bowl.

 

Sugar being poured into a glass bowl with eggs

Next, pour in the sugar and mix the two ingredients together. 

 

Pumpkin, eggs, and sugar in a bowl

Add the pumpkin to the bowl. 

 

Pumpkin, flour, eggs, and sugar in a glass bowl

The self-rising flour and baking soda are the next ingredients on the list. 

 

Pumpkin, flour, pumpkin spices, and eggs in a glass bowl

Add the cinnamon, ginger, and nutmeg to the bowl and mix. 

 

Pumpkin roll ingredients and pecans in a glass bowl

Finally, add the pecans to the batter and mix. I bought a bag of chopped pecans. These pecans were a little large, so you can use them like this, or chop them up smaller–it’s personal preference. 

 

Pumpkin roll batter in a jelly roll pan.

Pour into the jelly roll pan and bake for about 15 to 20 minutes or until a cake tester comes out clean.

Before you add the pumpkin roll batter to the jelly roll pan, spray it with a non-stick spray and cover with some parchment paper. Then spray the parchment paper again, so the pumpkin roll won’t stick when you’re ready to peel off the paper. 

 

Powdered sugar on a cloth

While the pumpkin roll bakes, grab a large rectangular kitchen towel and sprinkle powdered sugar all over it. 

 

Rolling up the pumpkin roll on a towel covered with powdered sugar

Once the cake cools for a few minutes, gently flip it over onto the towel with powdered sugar and roll it up. It doesn’t need to be super tight. 

Now, you can move on to the frosting while the cake cools in the towel.

Cream Cheese Frosting Recipe

Softened butter in a glass bowl

Add the softened butter to the bowl. 

 

Butter and cream cheese in a glass bowl

Next, add the softened cream cheese and vanilla. Mix the ingredients together until they are creamy. 

 

Cream cheese and powdered sugar in a glass bowl

Add the powdered sugar and mix well. 

 

Cream cheese frosting in a glass bowl

 

Spreading cream cheese frosting inside of the pumpkin roll

Now, unroll the cake and spread the cream cheese inside. Be sure to spread to the edges.

Then, roll the pumpkin cream cheese roll back up and refrigerate for about 30 minutes to harden a little before serving. 

But, if you’re like me and can’t wait, slice a piece, but be gentle as the cake will tear more easily while warm. 

Pumpkin roll on a small plate

Why does my pumpkin roll always crack?

Mine will crack sometimes, too (like in the picture above). But, if you roll the pumpkin roll in the towel while it is still warm, it will lessen the chances of cracking. However, if it does crack, do not worry, it will still taste delicious. 

How long does pumpkin roll last?

The pumpkin roll will last for about one week in the refrigerator, or you can store it in the freezer for up to one month. Be sure to wrap the pumpkin cake roll in Saran Wrap and then inside of an airtight bag to keep it as fresh as possible. 

Sliced pumpkin roll with cream cheese frosting on a plate

What can you make with pumpkin?

Oh, the list is endless. Here are a few pumpkin desserts that you can make:

A slice of pumpkin roll cake on a plate

Check out the pumpkin roll with the best cream cheese recipe card below, grab those ingredients, and start baking! This is a great autumn dessert and I think you’ll really love it.

Then, share your comments below and click here to share a picture of your roll on the Pinterest Pin!  If you made any changes or added something different, be sure to share with us so we can try it, too!

Connect with Back To My Southern Roots

Facebook | Pinterest | Twitter | Youtube | Instagram

Yield: 12 pieces

Pumpkin Roll Recipe

Pumpkin roll on a small plate

This classic pumpkin roll recipe is one delicious dessert. It's a wonderful fall cake filled with the best cream cheese frosting and topped with powdered sugar. The easy pecan-filled recipe is the perfect treat for the fall season (with a lovely pumpkin latte) and the Thanksgiving holiday. 

Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour 20 minutes

Ingredients

Pumpkin roll

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • 1 tsp. lemon juice
  • 3/4 cup self-rising flour
  • 1 tsp. baking soda
  • 1-1/2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1 cup chopped pecans

Cream Cheese Frosting

  • 4 Tbsp. butter, softened
  • 8 oz. cream cheese, softened
  • 1 tsp. vanilla
  • 1 cup powdered sugar

Instructions

Preheat oven to 350-degrees. Grease a jelly roll pan and cover with parchment paper. Spray the top of the parchment paper with non-stick spray, as well.

Pumpkin roll cake

  1. Add eggs to a medium-sized bowl and beat.
  2. Next, add the sugar and mix again.
  3. Now, add the pumpkin, lemon juice, self-rising flour, and baking soda and mix well.
  4. Next, add the cinnamon, ginger, and nutmeg and mix.
  5. Add the chopped pecans and mix.
  6. Pour into the jelly roll pan and bake for about 15-20 minutes or until a cake tester comes out clean.
  7. Once the cake bakes, allow it to cool for a few minutes.
  8. Sprinkle a towel with powdered sugar and gently flip the cake over onto the towel. Gently roll the cake up in the towel and set aside while you make the frosting.

Cream cheese frosting

  1. Add the softened butter, cream cheese, and vanilla extract to a bowl and mix until creamy.
  2. Next, add the powdered sugar and mix well.
  3. Unroll the towel with the cake and spread the cream cheese mixture on the cake, making sure to spread to the edges.
  4. Gently roll up the cake again and refrigerate for about 30 minutes to firm up.

Notes

While rolling up the cake, it is not required to roll it tightly.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 314Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 76mgSodium: 306mgCarbohydrates: 35gFiber: 1gSugar: 27gProtein: 4g

Nutrition is approximate

Did you make this recipe?

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

Check out more recipes at:

Southern Plate, Julia’s Simply Southern, Miz Helen’s Country Cottage

Southern Home Express, and South Your Mouth

Cheesy Diced Baked Potatoes go great with any meal, including holiday meals. The potato recipe makes a great side dish at Easter, Christmas, Thanksgiving, or any holiday.
Previous
Cheesy Potato Recipe
Pecan pie on a plate with a dollop of whipped cream
Next
Easy Pecan Pie Recipe


Pumpkin Cheesecake Bars #HalloweenTreatsWeek - Back To My Southern Roots

Monday 5th of October 2020

[…] the pumpkin pie mixture into the square baking dish and bake for about one hour, or until a cake tester comes […]

Pumpkin Spice Cake with Cream Cheese Frosting - Back To My Southern Roots

Monday 5th of October 2020

[…] Pumpkin spice cake with cream cheese frosting was such an easy homemade cake recipe to fix, and it was even easier to devour. […]

Pecan Cinnamon Roll Recipe - Back To My Southern Roots

Friday 27th of September 2019

[…] really are the best cinnamon rolls and they taste better than Cinnabon, plus, they don’t cost much  and are very easy to […]

Best Pumpkin Pie Recipe - Back To My Southern Roots

Sunday 22nd of September 2019

[…] you love this pie, you’ll love this pumpkin pecan pie, and this pumpkin roll that readers have raved […]

Miz Helen

Wednesday 18th of September 2019

Congratulations, your post is featured on Full Plate Thursday,450! Thanks so much for sharinig your talent with us and have a wonderful week. Miz Helen

Julie Pollitt

Thursday 19th of September 2019

Hi Miz Helen! Thank you so much! I sure appreciate it!