Pumpkin Roll Cake

This photo tutorial will teach you how to make the best Pumpkin Roll Cake stuffed with a luscious cream cheese filling and chopped walnuts. You’ll feel like a pro baker after you’ve created this pumpkin roll from scratch!

This recipe is part of my collection of tried and true Thanksgiving dessert recipes including my Classic Pumpkin Pie and Creamy Layered Pumpkin Dessert.

Pumpkin roll is one of my all-time favorite things to bake as soon as that first crisp feeling of fall is in the air.

If you’re not feeling the fall vibe just yet, this cozy cake will do it for you. The flavors of pumpkin and cream cheese with the crunch of the finely chopped walnuts is out of this world . This is an irresistible fall dessert that tastes like the holidays.

What is the Difference Between Pumpkin Puree and Pumpkin Pie Filling?

Canned pumpkin pie filling has seasoning and sweeteners added that we don’t need since we’ll be creating our own delicious flavors with this recipe. Pumpkin puree is just the squash, man. It’s 100% pure pumpkin and that’s all we need.

The cans for the pie filling and puree look almost identical so be sure you’ve got the correct one before starting.

How to Make a Perfect Pumpkin Roll Cake

1. Combine the flour, granulated sugar, baking soda, and pumpkin pie spice in a mixing bowl.
2. Whisk in the pumpkin puree, eggs, and a little fresh lemon juice until smooth.

What Size Baking Sheet is Best for Pumpkin Roll?

Use a 10- x 15-inch rimmed baking sheet for the best result. This is a standard size jelly roll pan and the appropriate pan to use for making pumpkin roll. Using a larger rimmed baking sheet will result in a thinner cake that will be more difficult to roll. Cut a piece of parchment paper to fit your jelly roll pan. Spray the edges of the paper and any exposed edges of the pan with cooking spray so the cake will lift out easily after baking.

1. Pour the pumpkin cake batter on to the center of the parchment paper and use a rubber spatula or back of a spoon to spread it out into an even layer, right up to the edges of the pan. Bake the cake just until the edges appear to be pulling away from the pan a bit and a toothpick inserted in the center of the cake comes out clean. Don’t overbake. You want the cake to be very moist.
2. Dust a clean kitchen cloth generously with powdered sugar. After cooling for about 10 minutes, carefully turn the cake out on to the prepared dish towel, parchment paper side up then peel the parchment paper off.

Dusting the kitchen cloth generously with powdered sugar is a vital step that will ensure the cake does not stick to the cloth.

What is the Secret to Rolling a Pumpkin Roll Cake?

You want to roll the pumpkin cake while it is still a little warm from the oven. A slightly warm cake will roll much easier than one that has completely cooled.

1. Fold the end of the dish towel over the narrow end of the cake.
2. Roll the cake from the narrow end with the dish towel inside.

How to Prevent Cracks in a Pumpkin Roll

Allow the rolled pumpkin cake to rest in the kitchen cloth for about 30 minutes or more to cool completely. This will help the pumpkin roll to keep its form and prevent it from cracking when it is filled and rolled a final time.

Filling the Pumpkin Roll

1. After the rolled cake has been resting for at least 30 minutes, unroll it and use a rubber spatula or metal offset spatula to spread the cream cheese frosting evenly over the surface.
2. Sprinkle the frosting with finely chopped walnuts.

A little fresh lemon juice helps cut the sweetness and adds a nice balance to the flavor of cream cheese frosting. Have it mixed and ready to go before unrolling your cake.

Refrigerate the Pumpkin Roll

1. Roll the cake again from the narrow end once more without the cloth. If you see a few small cracks in the cake, worry not! The whole thing will be dusted in powdered sugar before serving which will hide any small imperfections.
2. Wrap it tightly in heavy duty foil, twisting the ends. Refrigerate at least one hour or more. This will ensure the roll will stay rolled.

Garnish and Slice the Pumpkin Roll Cake

• When ready to serve, transfer the cake to a cutting board and sprinkle it generously with powdered sugar. 
• Using a sharp knife, slice into 1-inch slices. Sprinkle the slices with additional powdered sugar before serving for a pretty touch.

Make Ahead Instructions

I recommend making the Pumpkin Roll the day before you plan to serve it and chilling the foil wrapped roll overnight. A longer refrigeration time will make it even easier to slice. Dust it with powdered sugar just before serving, for the best result.

Freezing Pumpkin Roll

• Whole Pumpkin Roll – A whole pumpkin roll can be made ahead and frozen for up to one month. To help prevent freezer burn, wrap it in plastic wrap and a second layer of heavy duty foil.
• Individual Slices – To freeze individual slices, place them on a baking sheet and freeze until solid. Then, transfer the slices to a freezer-safe plastic storage bag and freeze for up to one month. Thaw frozen pumpkin roll completely in the refrigerator overnight before serving.

More Thanksgiving Desserts You’ll Love

• Sweet Potato Pie
• Pumpkin Chocolate Chip Cake
• Bourbon Pecan Pie
• Pumpkin Gingerbread
• Praline Pumpkin Pie

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This post was originally published on October 18, 2011. It has been updated with new text and images.