The ultimate homemade Pumpkin Roll Cake Recipe is so easy to make! Soft, fluffy, and moist pumpkin roll cake with a sweetened cream cheese frosting filling topped with powdered sugar. This cake roll is the perfect fall dessert, especially during pumpkin spice season!

Roulades are the perfect dessert if you’re looking for a cake that is just a little bit elevated. Our berry meringue roulade and coffee cake roulade are just some more of the incredible roll cakes that we’ve fallen in love with.

Pumpkin roll with slices on a platter topped with powdered sugar.

One of the highlights of the fall season is all the pumpkin recipes. From pumpkin pancakes to pumpkin bread and even pumpkin latte, you can’t go wrong with pumpkin flavor.


We love this EASY pumpkin roll recipe! The combination of taste and texture from the moist and fluffy pumpkin roll cake and the cream cheese frosting is truly amazing! The entire family will love this cake roll, and you will love its simplicity.

Sliced pieces of pumpkin roll cake powdered with sugar.


The pumpkin roll cake ingredients are simple and basic.

  • Dry ingredients – this recipe uses all-purpose flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice.
  • Sugar – you want to use granulated sugar for this recipe.
  • Eggs – the recipe calls for three large eggs.
  • Oil – adds moisture to the cake. You can use extra light olive oil or canola oil for the recipe.
  • Pumpkin flavor – The main flavor component of this cake roll.
  • Nuts – you can use crushed walnuts, pecans, or both.
  • Cream cheese frosting – we use cream cheese, unsalted butter, powdered sugar, vanilla, and pumpkin pie spice seasoning.
Step by step collage of how to make homemade pumpkin roll.


You will love how quick and easy it is to make this classic roll.

  1. Start by preheating your oven and greasing a 15×10 inch jelly roll pan (you can also use parchment paper; we love this method most).
  2. Dry ingredients – Sift the flour, baking soda, baking powder, cinnamon, salt, and pumpkin pie spice.
  3. Wet ingredients – Whisk the eggs and sugar in a large bowl until creamy. Add in the vanilla, oil, and pumpkin puree and mix well. Add the dry ingredients with the nuts and fold with a spatula until well combined. Spread the pumpkin cake batter on the prepared pan.
  4. Bake – Bake in the oven until cooked, about 12-14 minutes. Roll the cake roll tightly into a kitchen towel and allow it to cool completely on a wire rack.
  5. Filling – Cream together the cream cheese with the butter. Add the powdered sugar, vanilla, and pumpkin pie spice and beat until creamy.
  6. Assemble – Unroll the cake, spread the frosting over the cake, and roll it back up. Dust with powdered sugar and refrigerate.
  7. Slice and enjoy!
Sliced pumpkin roll laid on and stacked on top of each other topped with powdered sugar.


How do you store pumpkin roll cake?

Once assembled, wrap it tightly with plastic wrap and store it in the fridge.

How long will this cake roll last?

If stored correctly, this pumpkin roll will last up to 3 days in the refrigerator.

Can I freeze this pumpkin roll cake?

Yes! Once the cake roll is assembled, tightly wrap the pumpkin roll, add to a freezer bag and freeze for up to 3 months.
When ready to enjoy, thaw in the fridge. We like to thaw overnight.

What kind of nuts can I add?

You can use chopped walnuts or pecans. You can also combine and do a mixture of pecans and walnuts or just opt out of the nut completely.

How do you keep a pumpkin roll from sticking to the towel?

You can sprinkle some powdered sugar all over the towel or line with parchment paper before rolling the cake roll.

Why does my pumpkin roll crack?

You want to make sure you roll the pumpkin cake roll right away after baking, that makes it easier to roll. The cooler it gets, the harder it is to bend the cake and then it will crack.

Moist pumpkin cake roll laid out on a cutting board topped with powdered sugar.


Pumpkin Roll Cake Recipe

Author: Valentina
5 from 3 votes
The ULTIMATE homemade Pumpkin Roll Cake Recipe that is so easy to make! Soft, fluffy and moist pumpkin roll cake with a sweetened cream cheese frosting filling topped with powdered sugar.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 servings


Pumpkin Roll Cake-

Cream Cheese Frosting-


Pumpkin Roll Cake-

  • Preheat the oven to 375F. Line a 10”x15” inch jelly-roll pan with parchment paper.
  • In a large bowl, sift together flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice.
  • In a separate bowl, with a mixer mix the eggs and sugar. Once combined, 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 in.
  • Pour the batter into the prepared baking sheet.
  • Bake at 375F for about 12-14 minutes, or until a toothpick comes out clean.
  • Allow the pumpkin roll cake to cool and flip the roll onto parchment paper or kitchen towel. Start rolling with the shorter end in a tight cake roll. Allow to cool completely.

Cream Cheese Frosting-

  • In a large bowl or in the kitchen aid mixer, cream together the cream cheese and butter until smooth. Add in the powdered sugar, vanilla, and pumpkin spice and mix until creamy.
  • Unroll the cake, carefully not to tear. Spread the cream cheese frosting over the cake and reroll the cake tightly.
  • Dust with powdered sugar and refrigerate until ready to serve.


478kcal Calories46g Carbs8g Protein30g Fat13g Saturated Fat7g Polyunsaturated Fat7g Monounsaturated Fat1g Trans Fat123mg Cholesterol304mg Sodium231mg Potassium2g Fiber34g Sugar4017IU Vitamin A1mg Vitamin C93mg Calcium2mg Iron
Nutrition Facts
Pumpkin Roll Cake Recipe
Amount Per Serving
Calories 478 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 7g
Cholesterol 123mg41%
Sodium 304mg13%
Potassium 231mg7%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 34g38%
Protein 8g16%
Vitamin A 4017IU80%
Vitamin C 1mg1%
Calcium 93mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)