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Home » Recipes » Cake Recipes

Classic Pumpkin Roll Recipe

Published: Nov 1, 2022 by Chef Dennis Littley

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My Classic Pumpkin roll is a timeless fall dessert that is guaranteed to bring smiles to your dinner table. It’s one of those desserts that everyone thinks is too difficult to make, but honestly, it’s not that hard to make and is well worth the effort.

slice of pumpkin roll in front of the roll on a white platter


 

This perfectly moist spiced pumpkin cake filled with a luscious layer of cream cheese frosting is a delicious addition to any fall table. I’ve never been a fan of pumpkin recipes, but I do make an exception for this classic pumpkin dessert.

My other pumpkin season favorite is my Pumpkin Crunch Cake.

two slices of pumpkin roll on a white plate

If this is your first time making a (Swiss Rolls) pumpkin cake, don’t be intimidated by the process. Making the sponge cake isn’t difficult. It’s a combination of simple pantry ingredients including, pumpkin puree, flour, pumpkin pie spice, eggs and sugar.

If you need a Gluten-Free version of this delicious cake roll, you can find it here, Gluten Free Pumpkin Roll.

Table of Contents:
  • Ingredients
  • How to make a pumpkin roll?
  • Cream Cheese Frosting
  • Assembling Pumpkin Roll
  • Recipe FAQ’s
  • More Holiday Desserts You’ll Love!
  • Recipe: Classic Pumpkin Roll

Ingredients

ingredients to make recipe.

Let’s start by gathering the ingredients we need to make a Classic Pumpkin Roll. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

Make sure to use 100% pure pumpkin, not pumpkin pie mix.

How to make a pumpkin roll?

Preheat oven to 375 degrees

collage showing steps to make cake
  • Mix flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Set aside the dry ingredients until needed.
  • Add eggs and sugar to a large mixing bowl.
  • Beat the eggs and sugar on medium-high speed until thick.
  • Add the pumpkin puree to the egg mixture.
  • Mix the pumpkin in until well blended and creamy.
  • Add the flour mixture to the wet ingredients.

Make sure to use 100% pure pumpkin, not pumpkin pie mix.

flour mixed in cake batter in mixing bowl

Mix until the flour is just combined. Don’t over-mix.

Sprinkle a dish towel with powdered sugar.

collage showing how to bake cake roll
  • Grease a 15 x 10-inch jelly-roll pan; line the pan with parchment paper. Grease and flour the parchment paper.
  • Spread the pumpkin cake batter evenly into the prepared pan. *using an offset spatula will make spreading the cake better easy.
  • Bake for 13 to 15 minutes or until the top of the cake springs back when touched.
  • Turn out the cake onto the prepared dish towel

*Alternatively you can skip the dish towel step and simply roll up the sponge cake in the parchment paper it was baked in.

Cream Cheese Frosting

While the cake is baking make the cream cheese frosting. I like using part mascarpone cheese (Italian cream cheese) when making cream cheese frosting. I like how it makes the cream cheese frosting extra smooth and silky.

You can use all cream cheese to make the frosting and it will still be delicious!

collage showing how to make cream cheese frosting
  • Add the cream cheese, mascarpone, powdered sugar, butter and vanilla extract to a small mixing bowl.
  • Whip ingredients on high speed until smooth and creamy

Assembling Pumpkin Roll

collage showing step to assemble pumpkin roll
  • Roll up the cake and towel together, starting with the narrow end. It’s important to work quickly once the cake comes out of the oven. You want to get it rolled while it’s still hot to prevent any cracking.
  • Let the wrapped cake cool on a wire rack.
  • Carefully unroll the cake; remove the towel.
  • Spread the cream cheese mixture over the cake.
finished rolled pumpkin roll

Carefully re-roll the pumpkin cake.

Wrap the pumpkin roll in plastic wrap and refrigerate for at least one hour; overnight is best.

pumpkin roll on a white platter topped with powdered sugar

Sprinkle the roll with powdered sugar.

slice of pumpkin roll with the rest of the roll

Your friends and family are going to love this classic pumpkin roll, and after one bite you’ll agree this is the Best Pumpkin Roll Recipe!

Recipe FAQ’s

How do I store a finished pumpkin roll?

Once filled and rolled, wrap the finished pumpkin roll tightly in a piece of plastic wrap and then again in a layer of foil. Make sure that the ends are sealed well; this is important.
After properly wrapping the pumpkin roll you can keep them in the refrigerator for 2-3 days or you can freeze them for up to a month.
When ready to serve the pumpkin roll, remove it from the freezer or refrigerator and allow the roll to come to room temperature before serving.

Do I have to use a towel to roll the pumpkin roll?

No, you don’t. The newest technique for an easy and mess-free pumpkin roll is to roll the pumpkin cake up inside the parchment paper that it was baked on. No dish towel is necessary.
Allow the cake to cool in the parchment paper, then unroll the cake and spread the cream cheese frosting over the cake. Re-roll the cake, without the parchment paper, wrap in plastic wrap and refrigerate.

Can I use pumpkin pie mix to make a pumpkin roll?

No, you can’t. Don’t try it won’t come out well, since the pie mix is diluted and not pure pumpkin.

More Holiday Desserts You’ll Love!

  • pumpkin pie with whipped cream on a white plate with reminder of pie in tin
    Classic Pumpkin Pie Recipe
  • slice of pumpkin praline cheesecake on a white plate in front of the whole cheesecake on a white platter
    Pumpkin Cheesecake with Pecan Praline Recipe
  • pumpkin crunch cake slice on a white platter with a fork
    Original Pumpkin Crunch Cake
  • slice of pecan pie on a white plate with more in the background
    Bourbon Pecan Pie with Chocolate Ganache

slice of pumpkin roll with the rest of the roll

Classic Pumpkin Roll

Chef Dennis Littley
Since my first taste of Pumpkin Roll its been one of my favorite desserts.  The light and tender pumpkin cake along with the cream cheese frosting is the perfect after dinner (or breakfast) treat.
4.98 from 102 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine American
Servings 12
Calories 356 kcal

Equipment

  • jelly roll pan

Ingredients
 
 

Pumpkin Roll

  • ¼ cup powdered sugar to sprinkle on towel
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon *
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • ⅔ cup LIBBY’S® 100% Pure Pumpkin

Cream Cheese Frosting

  • 8 ounce package cream cheese softened
  • 4 ounces mascarpone Cheese or cream cheese
  • 1½ cup powdered sugar
  • 6 tablespoons butter softened
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar for dusting

Instructions
 

  • Preheat oven to 375 degrees
  • Grease 15 x 10-inch jelly-roll pan; line with parchment. Grease and flour the parchment paper.
  • Mix flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. and set aside until needed.
  • Beat the eggs and sugar in a large mixing bowl until thick.
  • Add the pumpkin puree into the egg mixture. Mixing until well blended and creamy.
  • Add the flour mixture to the pumpkin mixture and mix until just combined. Don't over-mix.
  • Sprinkle a dish towel with powdered sugar.
    *Alternatively you can skip this step and simply roll up the sponge cake in the parchment paper it was baked in.
  • Spread the cake batter evenly into the prepared pan.
  • Bake for 13 to 15 minutes or until the top of the cake springs back when touched.
  • Roll up the cake and towel together, starting with the narrow end.
    It’s important to work quickly once the cake comes out of the oven. You want to get it rolled while it’s still hot to prevent any cracking.
  • Cool on a wire rack.

Cream Cheese Frosting

  • Whip cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
  • Carefully unroll the cake; remove the towel and spread the cream cheese frosting over the cake
  • Re-roll the cake, then wrap it in plastic wrap and refrigerate for at least one hour, over night is best.
  • Sprinkle with powdered sugar before serving.

Nutrition

Calories: 356kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 84mgSodium: 209mgPotassium: 91mgFiber: 1gSugar: 37gVitamin A: 2742IUVitamin C: 1mgCalcium: 55mgIron: 1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.98 from 102 votes (44 ratings without comment)

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    Recipe Rating




  1. alex says

    November 07, 2011 at 5:39 pm

    congrats on your Foodbuzz award, and this great recipe! I love the memories attached to it and I would love to make it!

    Reply
  2. Grubarazzi (@Grubarazzi) says

    November 07, 2011 at 4:55 pm

    This is really beautiful. I love vintage recipes like this. This post also reminds me that I need to add “tablet” to my christmas wish list. I can’t go another day without one.

    Reply
  3. Cassie @ bake your day says

    November 07, 2011 at 4:43 pm

    Such a great post, Dennis! I have only been blogging since February but I, too, say it with pride and conviction. I love this community!

    Reply
  4. Jacqueline - The Dusty Baker says

    November 07, 2011 at 3:46 pm

    Welcome home Chef Dennis! Can’t wait to hear all about your FoodBuzz Fest adventures : thanks for the constant tweeting! I’d say you’re doing pretty darned well with all this technology, and I for one am psyched that you’ve taken it all up with such gusto! This recipe is beautiful, definitely Rockwellian, which is my new favorite word.

    Reply
  5. Carolyn says

    November 07, 2011 at 3:16 pm

    Love your vintage recipe swap, you all come up with such great variations.

    Reply
  6. Julia says

    November 07, 2011 at 12:28 pm

    Yes, I love that you combined pumpkin and maple too! AND I love that you conquered the roll cake. Looks real good!

    Reply
  7. Mary says

    November 07, 2011 at 12:19 pm

    Congratulations on the award. I hope you’ve had a fantastic trip! The cake looks terrific and the crunch layer sounds like the perfect addition.

    Reply
  8. Rachel says

    November 07, 2011 at 12:17 pm

    I’ll take a slice or four of your cake! I love how maple syrup sent you on a nostalgic trip though past holiday seasons and led to something that actually challenged your chef skills.
    Congratulations again on the award! I really enjoyed meeting you at the festival!

    Reply
  9. Amy's Cooking Adventures says

    November 07, 2011 at 11:58 am

    I always love seeing the recipe in your vintage recipe swap! It makes me want to raid my grandma’s old cookbooks and go to town!

    Congrats and being named most valuable foodie! You certainly do a lot for those us us newer bloggers–thank you 🙂

    Reply
  10. Kristen says

    November 07, 2011 at 10:34 am

    Congratulations on your award. You definitely have done more for foodbuzz members than anyone else I know. I am looking forward to hearing about your weekend.

    The crunch is a delightful addition to pumpkin roll. I know I’d certainly line up for a slice!!

    Reply
  11. Burwell General Store says

    November 07, 2011 at 10:29 am

    Dennis… so many things to say about this post, first of which is that it’s genius!!! A pumpkin roll was one of my favorite recipes to make as a kid, so I’m nostalgic already. Thanks for participating, as always, in the swap, and a HUGE congratulations to you for the FoodBuzz award!!! I’m honored to know you and inspired by every post. 🙂

    Reply
  12. kateiscooking says

    November 07, 2011 at 10:09 am

    Congratulations! And, well deserved!!! This is a dessert I’ve only had a couple of times in my life – but I certainly wish it was more since it’s fantastic. I love what you’ve done with the crunch layer!

    Reply
  13. Megan @ Pip and Ebby says

    November 07, 2011 at 9:11 am

    Isn’t it crazy how food blogging can change lives and open eyes? It’s such an amazing hobby! Glad to have you as a food blogging friend!

    I think I salivated on my keyboard a bit upon first opening this post. WOW! This looks amazing. The crunch layer sealed the deal for me. 🙂

    Reply
  14. Liz says

    November 07, 2011 at 9:06 am

    What a delicious pumpkin roll! My family would adore this one…I need to break out the pumpkin a couple more times before I start the Christmas baking.

    And congratulations on your Most Valuable Foodie Award!!! You have been such a great asset to us all!!

    Reply
  15. Kath says

    November 07, 2011 at 8:46 am

    What a gorgeous cake, Dennis!

    Congrats on your well-deserved award! I actually would have been shocked if you hadn’t gotten that one. I’m looking forward to hearing about your news later this week!

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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