Pumpkin Roll

Pumpkin Roll

Omgosh I’ve always loved cake rolls or jelly rolls, even as a kid I was enchanted with them! I started learning to make them when I was 12 or 13, and my mom helped me make a chocolate cake roll. This Pumpkin Roll is basic and perfect in my opinion.

Pumpkin Roll

Moist pumpkin cake wrapped around cream cheese filling? What’s better?? Nothing!

Easy Swiss Roll

This Pumpkin Roll is a really easy Swiss Roll to make because it uses canned pumpkin from the pantry. No need to cook, puree and strain a fresh pumpkin. Just grab your pantry ingredients and get baking!

Although you can ABSOLUTELY cook and strain a pumpkin if you like. Or if you want to. Or if you have pumpkins to use up.

A Thanksgiving Dessert

A Pumpkin Roll is a lovely Thanksgiving Dessert a potluck or party. Anywhere you want to impress people with your cooking prowess and look good while doing it, make a Pumpkin Roll.

Don’t be scared off by the rolling of a Swiss Roll. It’s simple, and I walk you through it in the recipe directions. The hardest is not overcooking the cake so that it rolls nicely and doesn’t split. Other than that, you’re just following instructions.

Freeze a Pumpkin Roll

YOU TOTALLY CAN! In fact I think they slice so much easier when they’ve been frozen. If you can leave it in the freezer until you slice it all the better. And you can also leave it in the freezer, slice off the pieces you need and then put it back in while it’s still frozen!

It’s kind of nice to have that tucked away in the freezer too, You never know when a cake slice emergency is going to happen.

Pumpkin Roll

If you like THIS Pumpkin recipe you might like my other pumpkin recipes as well:

Steamed Pumpkin Pudding with Vanilla Hard Sauce

Pumpkin Spice Latte Cake Roll

Pumpkin Spice Hot Cocoa Mix

Make Ahead Pumpkin Spice Latte Mix

Money/Calories/Time Saved by Making PSL at Home

Pumpkin Spice Latte at Home

Pumpkin Cake Jars

Pumpkin Roll
Yield: 8 servings

Pumpkin Roll

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Omgosh I've always loved cake rolls or jelly rolls, even as a kid I was enchanted with them! This Pumpkin Roll may be plain and simple but it's perfect for guests.


Pumpkin Roll

  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin

Cream Cheese Filling

  • 6 Tablespoons butter, softened
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla


  1. heat oven to 375°
  2. grease 15 x 10-inch jelly-roll pan, line with wax paper
  3. grease and flour paper
  4. sprinkle a thin, cotton kitchen towel with powdered sugar and set aside stir together flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl
  5. beat eggs and granulated sugar in large mixer bowl until thick
  6. beat in pumpkin
  7. stir in flour mixture
  8. spread evenly into prepared pan
  9. bake for 13 to 15 minutes or until top of cake springs back when touched
  10. immediately loosen and turn cake onto prepared towel
  11. carefully peel off paper, roll up cake and towel together, starting with narrow end
  12. cool on wire rack
  13. while the cake cools make your frosting: beat cream cheese, powdered sugar, granulated sugar, butter and vanilla extract until smooth
  14. carefully unroll cake
  15. spread frosting over cake
  16. reroll cake then wrap in plastic wrap and freeze
  17. when ready to serve remove from the freezer let sit for 10 minutes then slice and serve
  18. you can also slice the whole roll and quickly freeze slices flat on a cookie sheet, then slip them into a freezer bag for school lunch treats (or mommy snacks during "rest time")

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