Classic Pumpkin Roll - Cinnamon and cloves add the spice to this pumpkin sheet cake, topped with cream cheese frosting and rolled into a festive log.
What readers are saying:
"Delicious!!! Did this as a little cook-off competition and it was a big hit!! Thanks for the recipe!” - Patrick
"I love this recipe! It always works perfectly and is a fall tradition!" - Liz
"I made this for my family last week and they all loved it. Thanks for sharing the recipe!” - Alexis
The Story Behind this Special Cake
Fall is finally in the air and I'm in the mood for pumpkin. Have you been getting some cooler weather in your neck of the woods too? I'm in Georgia and boy has it been a hot summer. The last few days, it's gotten down to the 50s at night and up in the 70s during the day. Just heavenly!
This Classic Pumpkin Roll isn't an original recipe but has been in my recipe box for years, waiting for me to make it. The first time I tried this cake was back in 2010 when I went to an after work-out brunch hosted by my Jazzercise instructor, Cathy. She invited everyone to come over after our Saturday morning class and bring a dish to share.
One of the ladies brought this delicious cake. I asked her for the recipe and she said she got it on the back of the can of Libby's pumpkin. Really? So I went home and looked on my can and sure enough, there it was. It only took me 5 years to actually try the recipe. And I'm so glad I did! Why did I wait so long!
Why Making a Cake Roll is Not Difficult
I'm always hesitant to make any kind of "roll" cake because I think it's going to be difficult and time consuming. It's really not. As long as you grease your pan well, cover with parchment, grease again and dust with flour, the cake comes out easily. Then you immediately turn it out onto a kitchen towel that's been dusted with powdered sugar and roll that baby up until it cools. Not that bad!
Plus, the batter came together rather quickly and what I was surprised about was that there is no oil or butter in the cake. Yet it comes out so moist and tasty!
How to Make a Classic Pumpkin Cake Roll
- The first thing you do before mixing up the batter is prepare the pan. Grease it generously. I used Crisco shortening. Add parchment paper. Then grease the paper and dust with flour. I used this little strainer but you could also just sprinkle it with your fingers.
- Next, beat up the eggs and sugar until thick and pale yellow.
- Combine the dry ingredients in a small bow, then add to the egg mixture, along with the pumpkin. Stir together until smooth.
- Pour batter into your prepared pan.
- Spread a kitchen towel on the counter and sprinkle with powdered sugar. You will use that after it bakes. Bake the cake for just 13-15 minutes at 375°F. As soon as it comes out, turn out onto the prepared towel, then roll up the cake with the towel. Let it cool. (Scroll for more step by step photos.)
Your egg and sugar mixture should look like this after beating them.
It's always best to combine your dry ingredients before adding to the egg and sugar mixture.
This is what your batter should look like when poured into the prepared pan.
Don't forget to sprinkle your kitchen towel with powdered sugar before turning out your cooled cake.
How to Make the Cream Cheese Filling
- Beat the cream cheese and butter in a large bowl with an electric mixer until smooth.
- Gradually add the powdered sugar and vanilla.
- Once combined, turn up speed to medium high and beat for about a minute.
- Spread onto cooled cake (after you unroll it, of course).
I like to use an offset spatula to spread the filling onto the cake.
The Final Roll for Your Pumpkin Cake
- Roll up the cake.
- Wrap in plastic wrap and refrigerate for at least an hour.
- Sprinkle with powdered sugar. Slice and serve.
This cake is so moist and tender. The filling is so sweet and creamy. It reminds me a little of carrot cake. It's so good, y'all!
Fall officially starts in about 5 days which is the perfect reason to whip up this Classic Pumpkin Roll. What are you waiting for, go bake!
Tools for success
Kitchenaid Stand Mixer - 4.5 Quart in White (This is my favorite mixer of all time!)
Kitchen Flour Sack Dish Towels - Set of 12 (For rolling pumpkin cake)
Measuring Cups and Measuring Spoons
Note: The above items are affiliate links.
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Classic Pumpkin Roll
Ingredients
For the cake
- 4 tablespoons powdered sugar
- ¾ cup all-purpose flour 115g
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs, room temperature
- 1 cup granulated sugar 225g
- ⅔ cup canned pumpkin 175g
For the filling
- 8 ounces cream cheese, softened 227g
- 1 cup powdered sugar 125g
- 6 tablespoons butter, softened 84g
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar, for garnish if desired
Instructions
For the cake
- Preheat oven to 375° F. Grease a 13x18-inch half sheet pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with the 3-4 tablespoons of powdered sugar.
- Combine flour, baking powder, baking soda, spices and salt in small bowl. Beat eggs and sugar in larger mixer bowl until thick and pale yellow in color. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
- Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For the filling
- Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
- (Recipe adapted from Libby's brand pumpkin.)
Video
Nutrition
Readers Photos of Classic Pumpkin Roll
Thank you for making this recipe and sharing the photos with us!
Check out these great pumpkin recipes…
Pumpkin Spice Pecan Cake Recipe
Thankful Pumpkin Pie - a Homemade Pie with a Sweet Message
This recipe is featured on Meal Plan Monday #234 over at The Southern Plate.
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.
Yvonne Putt says
Always great reviews!! When made not 1 piece is left!! I had a problem with towel sticking- I was under baking it, so please follow the time on cake bake time! Soo extremely GREAT Pumpkin Roll!!
Mom Loves Baking says
Thank you for you comments and for the helpful tip!
Linda says
How do you keep the powder sugar to stay. Ice on finished product
Mom Loves Baking says
You can sprinkle more on the finished product, if needed. I would use a fine, mesh strainer to sift it directly over the cake.
Kristine says
Interesting that for the filling you add in the sugar & vanilla after beating the butter and cream cheese. I follow the Libby's recipe that says to mix all 4 ingredients all at the same time, always works well for me.
Jacqueline Collett says
I have used this same recipe for several years now and my family LOVES IT! Yes I do have issues once in a while with it cracking as I roll it, but it still tastes the same with or without the cracks. Actually going to be using a sugar substitute for the first time tomorrow for my aunt who is diabetic. Making the original for the rest of the family as well. Delicious😋
Allexis Stirman says
I made this for my family last week and they all loved it. Thanks for sharing the recipe!
LO says
Can waxed paper be used instead of parchment paper? Or are the two the same, just different names?
Amanda says
Waxed paper has a tendency tobsmoke in the oven when baked because of the waxy film. It also loses a bit of its structure and absorbs the moisture which makes it harder to deal with so I would stick to parchment!
Kristine says
Yes you can use wax paper, the actual recipe from Libby's pumpkin says to use wax paper.
Mom Loves Baking says
You can use wax paper, if you wish. Wax paper and parchment paper are two different things though.
Phyllis says
I also make at least 60 of these delicious pumpkin rolls each year! I do use paper towels, but let cake cool before placing paper towel with powdered sugar over top then I roll them and let them cool completely before unrolling and spreading with delicious cream cheese and rerolling them. Wrap them tighly with saran wrap and yes they can be frozen!! Sorry Julie did not like them. Something must have gone wrong as I recieve tons of compliments on these delicous pumpkin rolls!!
Ms Linda says
I have made these for years and lost my recipe but I found yours and it's the same one I have used for years thank you so much for this recipe it is Delicious!!! Ms. Linda
Maud Wilkerson says
I it cook u 4 me to have im in it crack im sorry to say. Pumpkin there is now but cook next is? soupy mushy taste bud this good! teeth? Anyone else have problem this with>?
Thank you much!
p.s. Don't forget ingredietn! 😀
Darlene says
How do you get you roll to not be moist and crack? Mine always sticks to the towel and often cracks when I roll it up after spreading the filling on it.
Mom Loves Baking says
Make sure you generously sprinkle the towel with powdered sugar before placing the baked cake. That way, the cake won't stick.
Adria Childs says
That happens to me sometimes too. Make sure it's not too under-baked. You can kind of pull the towel away before you spread the filing and start to roll. The most helpful thing to me though is to lift the cake when you roll it. If you push down on it when you're rolling it will almost always crack. You have to kind of lift it up and over the filing. I hope that helps!
Sue says
When making the pumpkin roll one time it started to crack, I was going to toss it, then had a idea, I got out a loaf pan , and cut my flat cake into 4sections, I put some filling, then a piece of cake, then filling, cake, and I ended up with a " stack cake" it tasted just the same as roll, just in a different shape!!! Great to know , just in case!!!!!
Jane says
Can I make this ahead of time and freeze it for one week or so?>
Mom Loves Baking says
Yes, I think you could. Make sure to wrap well in plastic wrap. Then wrap with aluminum foil to keep fresh.
Adria Childs says
I freeze them and they always come out great! Like she said, wrap it well in seran wrap first.
Sandra says
I have never made this one, but bought one at an Apple orchard this year that had been frozen. They told me I could even refreshed it if I needed to. It was fantastically delicious. I’m going to try this recipe and see what it’s like also!!
Bev says
I always freeze mine, and I think it's better if you do. It locks in the moisture that is so evident after it thaws.
bonnie f says
Ive used this recipe 4 years it is by far delicious I actually make 30 at a time 4 friends who said it is the best and cant wait for me 2 make at thanksgiving time that lady evidently cant bake or her taste buds are shot. Thanks
Bert says
I think, Julie should learn how to cook.It is a excellent recipe and it taste great.
Vicky says
I'm sorry to say, but your recipe will not print out to make for me. thanks, it sounded real good!! Vicky
Adria Childs says
It's in the back of the pumpkin label for Libbey cans.
Erica says
You can write it down with a pen/pencil.....
Christine says
Can you use a paper towel in place of the kitchen towel? (I have the really thick, almost fabric like Viva paper towels)
Adria Childs says
I make this all the time during the holidays. You can not use paper towel because the heat and moisture from cake will cause it to disintegrate. You want to look for flour sack towel. It's a very thin cotton cloth and they usually come in bundles. I also find it helpful to leave a little space around the edges...which means I don't spread the batter all the way to the sides of the cookie sheet. I always plan on making an extra one because it never fails that one will get stuck on the parchment paper lol. Have fun!
julie says
this recipe was horrible I had to throw it out because it was so bland and the filling so thick it turned my stomach
Kristine says
Really? It's from the Libby's pumpkin website, I make this every year and everyone loves it
Cindy says
I made this and it turned out great. My first pumkin roll ever. Great recipe. Happy holidays!
Mom Loves Baking says
Wow, Cindy! That's awesome! I'm so glad you liked it. Thank you for letting me know. Tag your photo with #momlovesbaking if you want to share a pic to Instagram or Twitter. 🙂
Elle says
I make several of these every Christmas and no matter where I serve pumpkin roll, it’s a crowd pleaser. There is no way this can be described as bland when made properly because it’s packed with all of the classic Christmas spices. The filling is rich and decadent as well so perhaps you should try the recipe again.
Lise Ode says
Thank you for your comments, Elle! I'm so glad you enjoy this recipe!