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.
Patrick Berzins says
Delicious!!! Did this as a little cook-off competition and it was a big hit!! Thanks for the recipe!
Lise Ode says
So glad you enjoyed it!
Lise Ode says
Sounds like fun! Enjoy!
Liz says
One of my favorite autumn desserts! And it works perfectly every time!!
Kim | Shiplap and Shells says
This looks absolutely amazing! I will need to try this for the holidays. Thank you for sharing!
Nina says
Hi. I was wondering if you could make two mini rolls in quarter-sheet pans using the same recipe?
Lise Ode says
I think that would work. That's a good idea. Let me know if you try it and take photos. I'll share it on Instagram. Tag #momlovesbaking or email it to me at lise@momlovesbaking.com :-))
Elaine Sperduti says
Just wondering if you can freeze the Classic Pumpkin Roll.
Thanks,
Lise Ode says
I've never freezed it myself but I think you could. Make sure to wrap it well with saran wrap and then aluminum foil. When you take it out to serve, unwrap, then let come to room temperature and sprinkle with more powdered sugar.
Araceli says
Can you use silicone pumpkin roll pan and cheese cloth to roll?
Audrey says
I use Linen or lint- free towels! Also I sprinkle powdered sugar ON the cake, put the towel over it, holding tight on the ends, then flip. Works great! (Make sure cake is loose- can loosen with a knife around edges, or use spatula under to make sure it will come off easily... esp if you don’t use parchment paper.)I also use coconut oil to line pan or parchment paper.
Don’t worry about cracks! 1) you can reform cake with your fingers, and 2) you will cover the roll with powdered sugar anyway! Pumpkin is so moist!
Vanessa says
THanks for sharing! How far ahead of time can I make it?
Lise Ode says
As in anything baked, it's always best the first day. But you could freeze the cake if you needed to make it in advance. Make sure to wrap the cake roll well in plastic wrap and then put into a sealed container. Thaw it out before serving and dust with powdered sugar.
Suzanne says
This looks so good! What a beautiful dessert to serve company in the fall!
Cindy Larkin says
I just made this recipe for the first time tonight! It's National Pumpkin day!! This recipe is delicious! My pumpkin roll turned out perfectly! Not only is it pretty, it tastes amazing! Thank you for sharing the Libby's recipe! I wonder how long it would've taken me to try the recipe on the can! 😂😂
Amberly says
Hello! Making this for an event at my sons school. I need to turn it in Friday and the event isn’t until Sunday..does it have to be refrigerated? Every time I’ve made it I have refrigerated it...
Lise Ode says
Yes, I would refrigerate it.
Shirley Gartland says
My pumpkin rolls are absolutely delicious my only problem is they keep breaking . Instead of using butter can I use oil ?
Lise Ode says
Hi Shirley, I'm sorry you're having trouble. Please note that there's no butter OR oil in the cake batter of this recipe. The butter is only in the filling. So if you're putting butter in the cake, then that might be your problem. Good luck!
Nancy says
I've made this recipe for years.I just roll it in chopped walnuts...it's wonderful. Thanks for posting it...Will make it again soon...good dessert in any season!
Sally says
I have been making this recipe for at least 20 years and never had one that wasn't devoured as soon as I put it out. I have used parchment paper, paper towels, tea towels, and most lately, pieces of old sheets that I cut to fit which I like best bc they are nice and thin and don't absorb as much powdered sugar. It doesn't really matter if the cake cracks when you roll it up, it still tastes good but lifting as you roll was a very good suggestion to keep it from doing so. The only variation I do sometimes is add an additional 3 or 4 oz of cream cheese and maybe 3/4 C of powdered sugar to my filling bc we love it very thick. I also may sprinkle chopped toasted pecans or walnuts to a couple since I always make at least 3 or 4 of these at one time.
Mom Loves Baking says
Hi Sally, Thank you for your comments. Wow! You've been making this for 20 years. That's awesome. I agree, it's a wonderful recipe!
Mary says
I had an issue with getting the cake on the towel. When I tried to flip it onto the towel it separated from the parchment paper and folded on itself :-/. Thoughts?
Mom Loves Baking says
Hi Mary, I don't know for sure, but maybe you just have to flip it quickly. I used Reynolds brand parchment. Maybe you could spray the parchment with non-stick cooking spray next time.