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    Home » Recipes » Cake Recipes

    Classic Pumpkin Roll Recipe

    Published: Nov 1, 2022 by Chef Dennis Littley

    2.3K shares
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    4.98 from 90 votes
    Jump to Recipe Print Recipe

    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!
    • Classic Pumpkin Roll
      • Equipment
      • Ingredients
        • Pumpkin Roll
        • Cream Cheese Frosting
      • Instructions
        • Cream Cheese Frosting
      • Nutrition

    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

    Did you make this? Please RATE THE RECIPE below!

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    slice of pumpkin roll with the rest of the roll
    Print Recipe Save Saved!
    4.98 from 90 votes

    Classic Pumpkin Roll

    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.
    Prep Time25 minutes mins
    Cook Time15 minutes mins
    Total Time40 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 12
    Calories: 356kcal
    Author: Chef Dennis Littley

    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
    US Customary – Metric
    Prevent your screen from going dark

    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: 356kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 209mg | Potassium: 91mg | Fiber: 1g | Sugar: 37g | Vitamin A: 2742IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

    Reader Interactions

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    1. Swathi

      November 09, 2020 at 7:58 am

      5 stars
      This Classic pumpkin Roll and Cream Cheese Rolls looks delicious I would love to try it.

      Reply
    2. Debra

      November 09, 2020 at 6:49 am

      5 stars
      Tasty and so pretty too!

      Reply
    3. Natalie

      November 09, 2020 at 3:44 am

      5 stars
      A pumpkin roll is something that my family loves very much. I love your recipe and I will give it a try for sure. That filling with mascarpone sounds so delicious.

      Reply
    4. FOODHEAL

      November 07, 2020 at 2:01 pm

      5 stars
      This pumpkin roll is airly and soft, I can imagine it’s packed with great flavors… Thank you chef for such a great recipe

      Reply
    5. jill

      November 07, 2020 at 9:45 am

      5 stars
      This pumpkin roll will be so impressive on my holiday table! Thanks for sharing!

      Reply
    6. Alexandra

      November 06, 2020 at 10:00 pm

      5 stars
      This is the perfect fall dessert! The cream cheese filling is so delicious!

      Reply
    7. Audrey

      November 06, 2020 at 9:53 pm

      5 stars
      I am loving the pumpkin recipes! This is so delicious and a classic.

      Reply
    8. Ramona

      November 06, 2020 at 5:38 pm

      5 stars
      This pumpkin roll looks absolutely amazing. I have some baked delicious pumpkin and I’ll be making this tomorrow.

      Reply
    9. Amy

      November 06, 2020 at 5:27 pm

      5 stars
      That looks so good! Definitely making it for the cooler weather and xmas!

      Reply
    10. Martha Turek

      November 05, 2020 at 10:21 am

      Just double checking, is it 8oz mascarpone & 8oz cream cheese for the filling ? Or just 8oz of one or the other ? Thanks !

      Reply
      • Chef Dennis Littley

        November 05, 2020 at 10:57 am

        I use 8 ounces of each, because I love the filling. You can use less if you want a lower calorie version.

        Reply
        • Martha Turek

          November 05, 2020 at 11:53 am

          Thank you ! Going to use both…what’s a few more calories on Thanksgiving ?! lol. 😊

    11. www.sufremiz.az

      November 01, 2019 at 8:59 am

      nice recipe mestan

      Reply
    12. www.sufremiz.az

      November 01, 2019 at 8:24 am

      5 stars
      I will prepare it

      Reply
    13. Lindy55

      October 23, 2019 at 4:36 pm

      Using waxed paper makes me nervous…is it necessary or can I use parchment?

      Reply
      • Chef Dennis Littley

        October 23, 2019 at 9:25 pm

        yes you can parchment paper

        Reply
      • Gabriella M Lester

        November 27, 2019 at 5:41 pm

        Where does it say waxed paper????

        Reply
        • Chef Dennis Littley

          November 27, 2019 at 5:43 pm

          I changed it to parchment. You can use either.

    14. Vicki Finn

      October 03, 2019 at 1:42 pm

      I’ve actually never made a pumpkin roll and I grew up and live in New England! I also never would have thought to use mascarpone cheese in the filling.

      Reply
    15. Natalie

      October 01, 2019 at 6:10 am

      5 stars
      This pumpkin roll look so delicious. I love the spices you used here. I never tried adding pumpkin in roll cake. I will definitely give this recipe a try.

      Reply
    16. Michele

      September 30, 2019 at 6:21 am

      I haven’t made a pumpkin roll in ages. You def reminded me how much I love them. Yours came out SO perfect! Perfect recipe for Fall!

      Reply
    17. Jona Shares

      September 30, 2019 at 12:18 am

      I am checking new recipe to try out and I find this interesting. Will try to make this and I hope I can successfully make this.

      Reply
    18. Debbie

      September 29, 2019 at 11:30 pm

      5 stars
      I mean what is Thanksgiving without a pumpkin roll? I’ll be honest I have never made one but looking at your pictures sure makes me want to. I love that your filling has cream cheese and mascarpone cheese , what a divine combination.

      Reply
    19. SHANIKA

      September 29, 2019 at 4:06 pm

      5 stars
      This recipe looks so perfect for the Fall and Holiday season! I so need to give this a try! That cream cheese and mascarpone filling looks amazing!

      Reply
    20. Kim @ Three Olives Branch

      September 29, 2019 at 10:29 am

      5 stars
      This pumpkin roll looks amazing! Such a great idea for fall dessert, especially Thanksgiving. I’ve always worried about it cracking but love your steps and tips!

      Reply
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    My name is Dennis Littley or “Chef Dennis” as I’m known both at work and across the blogosphere. 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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