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.
Table of contents
- What is the Difference Between Pumpkin Puree and Pumpkin Pie Filling?
- How to Make a Perfect Pumpkin Roll Cake
- What Size Baking Sheet is Best for Pumpkin Roll?
- What is the Secret to Rolling a Pumpkin Roll Cake?
- How to Prevent Cracks in a Pumpkin Roll
- Filling the Pumpkin Roll
- Refrigerate the Pumpkin Roll
- Garnish and Slice the Pumpkin Roll Cake
- Make Ahead Instructions
- Freezing Pumpkin Roll
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
Making pumpkin roll is fun and it will turn out great if you follow a few simple steps – I promise!
For ingredient amounts and other details, see the recipe card at the end of this post.
- Combine the flour, granulated sugar, baking soda, and pumpkin pie spice in a mixing bowl.
- 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.
- 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.
- 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.
- Fold the end of the dish towel over the narrow end of the cake.
- 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
- 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.
- 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
- 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.
- 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
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Pumpkin Roll Cake
Equipment
Ingredients
Pumpkin Cake
- ¾ cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree, (not pie filling)
- 3 large eggs
- 1 teaspoon fresh lemon juice
- 3 to 4 tablespoons powdered sugar
Cream Cheese Walnut Filling
- 8 ounces cream cheese (regular or ⅓ less fat Neufchatel), softened
- ¼ cup butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 teaspoon fresh lemon juice
- ½ cup finely chopped walnuts
Instructions
For the Pumpkin Cake
- Preheat oven to 375 F degrees . Cut a piece of parchment paper to fit a 10- by 15-inch jelly roll pan. Spray the edges of the parchment paper and any exposed edges of the pan with nonstick cooking spray.
- In a large bowl, mix together flour, granulated sugar, baking soda, and pumpkin pie spice. Whisk in pumpkin puree, eggs, and lemon juice. Pour the mixture on to the prepared pan and smooth it out evenly over the parchment paper with a rubber spatula or the back of a spoon.
- Bake for 12 to 15 minutes just until the center is set and edges are beginning to pull away from the pan. Watch closely and do not overbake. Remove from the oven and allow it to cool in the pan for about 10 minutes.
- Spread a clean kitchen towel on the counter, sprinkle it generously with powdered sugar, and turn the cake onto the towel parchment paper side up. Peel the parchment paper off. Turn the edge of the towel over the narrow end of the cake. Carefully roll the towel up from the narrow end (lengthwise) with the cake in it. Let the cake rest in the towel for at least 30 minutes or more.
For the Cream Cheese Walnut Filling
- In a medium bowl, blend cream cheese, butter, vanilla, powdered sugar, and lemon juice with an electric mixer. Set aside.
Assemble the Pumpkin Roll
- Unroll the cake and spread the filling evenly over the surface. Sprinkle chopped walnuts over the filling. Roll the cake again, this time without the towel. Wrap the roll in heavy duty foil and refrigerate for at least an hour or more.
Garnish and Serve
- When ready to serve, move the cake to a cutting board and sprinkle with powdered sugar. Slice into 1-inch slices, sprinkle with additional powdered sugar, if desired, and serve.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on October 18, 2011. It has been updated with new text and images.
More Fall Cake Recipes
Very easy and very good. It was cracking as I rolled it but after covering tightly in tinfoil and refrigerating overnight everything is good. I rolled it in finely chopped walnuts for a simple covering because it is so moist.
I made this pumpkin roll for the first time and it tasted great. When we took it out of the foil it was sticky and moist is there something I did wrong?
It is a very moist cake and completely normal for it to be a bit sticky. A dusting of powdered sugar should resolve that issue.
Can’t wait to try this pumpkin roll! Thanks Valerie!
You’re welcome, Mary. Enjoy!
i noticed you used a regular kitchen terry cloth towel – someone at another site said don’t use terry cloth use a flour sack or something on that order to keep it from cracking, but yours looks wonderful. Is that just a regular dish towel
Hi, Pat! I have always used just a regular old dish towel with no issues. Whatever you use, just be sure to sprinkle it generously with powdered sugar to prevent the cake from sticking. Good luck 🙂
Iam making this rite now for the second time it is so delicious put pecans in it the first time , first time I ever made one and ate one,thank you so much for the recipe!!!!
You’re very welcome, Mitzi! Thanks for stopping by. I’m so glad you are enjoying the recipe 🙂
This looks really good. Can I make pumpkin puree instead of buying it? If so, how do you suggest I do it?
Thank you and really looking forward to trying and sharing this recipe.
You can absolutely use your own pumpkin puree. Pioneer Woman has good instructions on how to make your own. Click HERE to check them out.
I just made this cake. I made it into 4 4″ wide layers instead of the roll thinking it would save time – but I think the roll would have been easier! Haha! Either way, it is delicious. Only thing I did different was to add lemon zest to the frosting – I love lemon. Thanks for the great recipe and pictures.
WOW..I have never heard of pumpkin roll…I will definitely be trying this
Cheers from down under 🙂
gotta question, do you let the cake cool in the jelly pan for 20 minutes and then another 30 when you roll it in the towel? I just wanna make sure since I’ve not made these before. Thanks!
Yes, you’ve got it right. The cake should cool a bit before you try to remove it from the pan. Then let it sit for about 30 minutes after you roll it in the towel so it will remember that shape. It makes it far easier to roll it again once you’ve added the filling.
thanks soo much, my hubby loves pumpkin rolls and it’s the one thing I’ve not tried before