Fall has arrived and this pumpkin roll is screaming “make me!” To me, a pumpkin roll is a rare yet special treat that is to be savored during the most wonderful time of the year. My easy pumpkin roll recipe is delicious and absolutely mouthwatering. If you like this recipe, then you will love my Chocolate Chip Pumpkin Muffins, Buttermilk Pumpkin Biscuits, Christmas Crack, Oreo Truffles, Fudge, 3-Ingredient Rolo Pretzel Holiday Bites, and Caramel Apple Pretzel Bites recipes!
I really like how this recipe uses wax paper for the pumpkin cake. I’ve used dish towels to make pumpkin rolls in the past and must say that the wax paper method is preferred. Once you make a pumpkin roll using this method, you’ll wonder why you ever bothered with the dish towel method! It’s a painful process!
Pumpkin rolls remind me of Christmastime as a kid. My mom made these almost every Christmas and always used the more complicated dish towel method to roll the pumpkin roll. I’ve shared this recipe with her and she was ecstatic to try an easier way to make a not-so-easy dessert.
My insanely delicious pumpkin roll dessert recipe contains granulated sugar, pumpkin puree, vanilla, eggs, all-purpose flour, baking soda, salt, cinnamon, ground nutmeg, ground allspice, cream cheese, powdered sugar, and butter, and takes a little over 30 minutes to prepare.
Tips
Be sure not to use pumpkin pie mix when baking this treat. Use pumpkin puree only as the pumpkin pie mix is a completely different product and if used, this recipe will not work.
Ingredients in Pumpkin Roll
Granulated sugar. Granulated sugar provides a delicious texture to the pumpkin roll.
Pumpkin puree. Be sure to buy pumpkin puree such as this Libby’s pumpkin puree. Avoid using pumpkin pie mix as it will not work.
Vanilla. Vanilla extract provides a sweet flavor in the pumpkin dough as well as in the cream cheese filling.
Eggs. Eggs help bind the other ingredients while also providing flavor and nutrition.
All-purpose flour. You will need all-purpose flour to make this dessert recipe.
Baking soda. Baking soda acts a leavening agent to help the pumpkin dough rise while also producing a light and fluffy texture.
Salt. Salt enhances the flavors of the other ingredients.
Cinnamon. Cinnamon provides spice, nutrition, and flavor.
Ground nutmeg. Nutmeg provides a slightly nutty, warm, and sweet flavor to the pumpkin roll dough.
Ground allspice. Allspice adds flavor and aroma, and when mixed with cinnamon and nutmeg, produces a spicy yet savory flavor.
Cream cheese. Cream cheese is the main ingredient in the filling. Be sure to use full fat cream cheese as this recipe will not taste good with reduced fat or whipped cream cheese.
Powdered sugar. Powdered sugar adds a sweet flavor to the pumpkin roll filling.
Butter. Use salted or unsalted butter in the cream cheese filling.
How to make the best Pumpkin Roll
STEP 1: Preheat your oven to 350° F. Combine the sugar, pumpkin, vanilla, and eggs in a large bowl, mixing well.
STEP 2: In a separate, medium bowl, mix the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and allspice.
STEP 3: Add the dry ingredients to the pumpkin mixture and slowly mix to combine all ingredients. Mix until there is no longer any white powder showing.
STEP 4: Grease a baking sheet with cooking spray, then line it with wax paper—making sure to leave a couple inches on each side as an overhang to be able to grab at both ends to pick up the roll.
STEP 5: Bake at 350° F until thoroughly cooked through the center. Allow to cool.
STEP 6: Use the excess wax paper to remove the pumpkin cake from the baking sheet. Move to a cooling rack to cool.
STEP 7: Roll the pumpkin cake up with the attached wax paper. Let the cake cool completely before proceeding to the next step.
STEP 8: In a large bowl, combine the cream cheese, powdered sugar, butter, and vanilla, and mix until blended.
STEP 9: As soon as the cake has completely cooled, lay it flat. Use a rubber spatula to evenly spread the filling over the surface of the pumpkin cake. Roll the cake back up, but this time, slowly remove the wax paper as you roll. Do this very slowly and carefully, confirming that you’re not tearing the pumpkin cake.
STEP 10: Store in a sealed container in the fridge overnight or for 6-8 hours minimum before serving. Use fresh wax paper and tape to seal it while storing it in the refrigerator.
STEP 11: If you make this recipe, don’t forget to leave a rating and comment to help out other readers!
More recipes you’ll love!
Chocolate Chip Pumpkin Muffins
3-Ingredient Rolo Pretzel Holiday Bites
The Real Jordan Marsh Blueberry Muffin Recipe
Easy 5-Minute Chocolate Pudding Pie
Chocolate Peanut Butter Layered Dessert
Final Thoughts
Finally, if you make this Pumpkin Roll, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Pumpkin Roll
Ingredients
- 1 c granulated sugar
- ⅔ c pumpkin puree make sure to use pumpkin puree and not pumpkin pie mix
- 1 tsp vanilla
- 3 eggs
- ¾ c all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground allspice
Filling
- 8 oz. cream cheese softened to room temperature
- 1 c powdered sugar
- 3 tbsp melted butter
- 1 tsp vanilla
Instructions
- Preheat oven to 350° F.
- Combine the sugar, pumpkin, vanilla, and eggs in a large bowl; mix thoroughly.
- In a separate, medium bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and allspice until thoroughly blended.
- Add the dry ingredients to the pumpkin mixture and slowly mix to combine all ingredients. Mix until there is no longer any white powder showing.
- Grease a baking sheet with cooking spray, then line it with wax paper—making sure to leave a couple inches on each side as an overhang to be able to grab at both ends to pick up the roll.
- Bake at 350° F for 15 minutes, or until thoroughly cooked through the center. Allow to cool for 10-15 minutes.
- After 10-15 minutes, use the excess wax paper to remove the pumpkin cake from the baking sheet. Move to a cooling rack to cool for 10 minutes.
- After 10 minutes have passed, roll the pumpkin cake up with the attached wax paper. Let the cake cool completely before proceeding to the next step.
- In a large bowl, combine the cream cheese, powdered sugar, butter, and vanilla, and mix until blended.
- As soon as the cake has completely cooled, lay it flat. Use a rubber spatula to evenly spread the filling over the surface of the pumpkin cake. Roll the cake back up, but this time, slowly remove the wax paper as you roll. Do this very slowly and carefully, ensuring that you’re not tearing the pumpkin cake.
- Store in a sealed container in the fridge overnight or for 6-8 hours minimum before serving. Use fresh wax paper and tape to seal it while storing it in the refrigerator.
- If you make this dessert recipe, don’t forget to leave a rating and comment!
Nutrition (per serving)
Want to save these directions?
Share this recipe!
Elise’s Kitchen Favorites
