Valentina Ablaev
A soft, cinnamon pumpkin cake paired with a rich cream cheese filling, layers in every bite. That’s what this pumpkin roll cake is all about! This delicate dessert makes its return every fall and for a good reason; it’s delicious and so easy to make!
A roll cake, also known as a roulade is a fun cake variation and it’s always a crowd favorite! Our berry roulade cake is made of meringue and our coffee cake roulade is a delicious espresso-infused roll.
This pumpkin roll recipe is the perfect fall dessert that combines classic pumpkin spice with a rich cream cheese frosting. The rolling creates beautiful layers that look good and also allow you to have layers in every bite. All you need is one cake layer and little to no assembly!
Pumpkin makes incredible desserts, and this cake is a fan favorite! If you love pumpkin dessert, be sure to try our pumpkin cheesecake muffins and our easy pumpkin cheesecake bars.
Why You’ll Love This Recipe
- Easy to make. A roulade is easier to make than a cake, but just as gorgeous.
- Fall classic. Indulge in fall flavors with this pumpkin spice cake.
- Perfect baking introduction. Learn new baking techniques that will take you from a beginner to beyond.
Ingredients for a Pumpkin Roll Cake
- Dry ingredients – a combination of flour, baking powder, and baking soda.
- Spices – cinnamon and pumpkin pie spice bring so much flavor to the pumpkin cake.
- Eggs – bring a great texture to the cake.
- Sugar – cane sugar brings sweetness to the cake.
- Pumpkin puree and pumpkin pie spice- canned pumpkin and pie spice gives the roll it’s key flavoring.
- Walnuts – bring a great crunch to this cake.
- Cream cheese – softened to room temperature creates a great base for this frosting.
- Butter – unsalted room temperature butter.
- Powdered sugar – sifted give this frosting a light and airy texture.
See the recipe card below for a full list of ingredients and quantities.
Substitutions and Variations
Customize the flavors of this cake to make it your own!
- Cake flavor: Once you master this simple cake, you can play around with the flavors! Add chai flavoring to make a chai latte cake or even add nutmeg to deepen the autumn flavor.
- Frosting: We use a delicious cream cheese buttercream with the addition of pumpkin spice.
How to Make a Pumpkin Roll Cake
cake –
- Sift together dry ingredients, cinnamon, pumpkin spice, and salt into a large mixing bowl.
- In a separate bowl, use a mixer to beat together the eggs and sugar. Once incorporated, whisk in the vanilla, oil, and pumpkin puree.
- Using a rubber spatula, fold the dry ingredients into the wet ingredients. Stir chopped nuts into the mixture.
- Pour the batter into a baking sheet lined with parchment paper.
- Bake for 12-14 minutes at 375°F.
- Once the cake is done, remove it from the oven and put it on top of a clean kitchen towel. Roll the cake onto itself and allow it to cool completely.
frosting –
- In a large bowl, cream together cream cheese and butter until smooth.
- Slow add in the powdered sugar and continue to beat. Add the vanilla and pumpkin pie spice.
- Carefully unroll the cake and spread the frosting onto the cake in a generous layer.
- Roll tha cake back up and dust with powdered sugar. Refrigerate until ready to serve!
Expert Tips:
- Get the perfect roll: For the easiest rolling, use a clean kitchen towel to roll the cake on itself right after baking. Leave it to cool completely before unrolling and frosting. This will help prevent tearing and unrolling.
Serving Suggestions
Breakfast: There’s no shame in a coffee cake for breakfast and this pumpkin cake is perfect for that! Pair with a hot cup of pumpkin spice coffee or a homemade cold brew for something less sweet.
Recipe FAQs
A cracked cake is the result of rolling the cake when it has cooled. Make sure to roll the cake right after baking.
You can use a kitchen towel or parchment paper to roll the cake.
Yes, you can make the frosting 2 days in advance and store in the fridge before use.
Store & Reheat
- Storage. Tightly wrap the cake in plastic wrap and store in the refrigerator for up to 3 days.
- Freeze. This is a great cake to freeze and enjoy throughout the next few months! You can store the cake whole or cut into slices and freeze. Simply wrap tightly or add to a freezer-safe container and store for up to 3 months. Thaw: Add to the fridge overnight to enjoy cake the next day! It also tastes incredible slightly cold!
More Easy Baking Recipes
If you enjoyed this pumpkin roll cake recipe, be sure to try our other popular baking recipes; here are some of our favorites:
If you tried this classic pumpkin roll recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Pumpkin Roll Cake Recipe
Ingredients
Pumpkin Roll Cake-
- 3/4 cup all-purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 2 tsp pumpkin pie spice
- 3 large eggs
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 tsp oil
- 2/3 cup pumpkin puree
- 3/4 cup walnuts chopped (optional)
Cream Cheese Frosting-
- 12 oz cream cheese room temp (1 ½ packs)
- 4 Tbsps unsalted butter softened
- 1 cup powdered sugar
- 1 tsp vanilla
- ½ tsp pumpkin pie spice
Instructions
- Line a 10”x15” inch jelly-roll pan with parchment paper.
- Sift together flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice into a large mixing bowl.
- In a separate bowl, beat the eggs and sugar using a hand mixer. Once light and fluffy, add in the vanilla, oil, and pumpkin puree and mix until combined.
- Fold in the dry ingredients and gently mix with a spatula until combined. Add in the chopped nuts and fold them in.
- Pour the batter into the prepared baking sheet.
- Bake at 375°F for about 12-14 minutes or until a toothpick comes out clean.
- Lift the cake with parchment paper and add on top of a clean kitchen towel. Roll the cake onto itself and allow it to cool completely.
Cream Cheese Frosting-
- In a large bowl or in the kitchen aid mixer, beat together the cream cheese and butter until smooth and fluffy. Add in the powdered sugar, vanilla, and pumpkin spice and mix until creamy.
- Unroll the cake slowly, being careful not to tear it. Spread the cream cheese frosting over the cake and reroll the cake tightly. Wrap in plastic wrap if necessary.
- Dust with powdered sugar and refrigerate until ready to serve.
Notes
- Get the perfect roll: For the easiest rolling, use a clean kitchen towel to roll the cake on itself right after baking. Leave it to cool completely before unrolling and frosting. This will help prevent tearing and unrolling.
- Storage. Tightly wrap the cake in plastic wrap and store it in the refrigerator for up to 3 days.
- Freeze. This is a great cake to freeze and enjoy throughout the next few months! You can store the cake whole or cut into slices and freeze. Simply wrap tightly or add to a freezer-safe container and store for up to 3 months. Thaw: Add to the fridge overnight to enjoy cake the next day! It also tastes incredibly slightly cold!
