You'll fall in love with this pumpkin roll, the cozy autumnal dessert you'll want to make all season long.
Pumpkin Roll Ingredients
You likely have most of the ingredients you'll need on hand. If not, here's what to add to your grocery list:
- For the Cake: eggs, sugar, pumpkin puree, cinnamon, all-purpose flour, and baking soda
- For the Filling: cream cheese, confectioners' sugar, butter, and vanilla extract
How to Make a Pumpkin Roll
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated pumpkin roll:
- Make the cake batter and bake in a prepared jelly roll pan.
- Invert the cake onto a tea towel, let cool slightly, then roll it up jelly roll-style. Let cool completely.
- Make the filling.
- Unroll the cake and evenly spread the filling on top.
- Roll the cake up again, then dust with confectioners' sugar.
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How to Prevent Cracking
Let the cake cool for about 5 minutes after taking it out of the oven, then start rolling ASAP. It's important to roll the cake for the first time while it's still hot and pliable. Also, don't worry if the icing seems a little loose at first — it's less likely to tear while spreading and it'll firm up as it cools.
Can You Make a Pumpkin Roll Ahead of Time?
Yes, you can prepare this pumpkin roll up to two days in advance. Store it in the refrigerator until you're ready to serve.
How to Store a Pumpkin Roll
Wrap the pumpkin roll with storage wrap and store in the fridge for up to five days. Slice into 10 even portions before serving.
Can You Freeze a Pumpkin Roll?
This pumpkin roll freezes well. Wrap tightly in storage wrap, then follow it up with a layer of aluminum foil. Freeze for up to three months. Thaw in the refrigerator overnight.
Allrecipes Community Tips and Praise
"Incredible recipe, and very easy to make," raves Bex. "I give these pumpkin rolls as gifts. I actually use parchment paper or wax paper to roll the cake part, rather than a dish towel. It works just as well, saves on the messy dish towels."
"Perfection," according to seayshore. "I've never made one before and was a little nervous, but the directions were perfect, I didn't have cinnamon so I used pumpkin pie spice!"
"Added about 1.5 teaspoons pumpkin pie spice and a little nutmeg to the cake," says RBell. " I have been making pumpkin rolls for years and this is the first recipe that did not crack - it looked beautiful and tasted wonderful."
Editorial contributions by Corey Williams
