A pumpkin roll cake is a spiced cake rolled together with layers of cream cheese frosting. It's a must for autumn and the Thanksgiving and Christmas season!
My mom has made the best pumpkin roll for as long as I can remember. In fact, I pulled this recipe outta my Longaberger recipe box to share it with you.
But first, I had to quiz my mom on all things pumpkin cake. She's so great at explaining the "why", especially with baking.
She's my Yoda and I am her Jedi.
Or something like that.
Why You'll Love This Recipe
If you could describe the flavors of fall with one recipe, it would be this pumpkin roll recipe. It has cozy and warm autumn spices like cinnamon, vanilla, ginger and nutmeg.
It also looks like a fancy pants cake but it's surprisingly easy (and fun!) to make. Let's make it together!
🛒 Ingredients
You should be able to find everything you need in your fridge, pantry or local grocery store.
- typical cake ingredients - nothing surprising in the list here. We have eggs, sugar, all purpose flour, baking powder and salt.
- pumpkin - be sure to buy pure pumpkin puree at the grocery store - not pumpkin pie filling. The only ingredient in the can should be, well - pumpkin.
- cinnamon, ginger and nutmeg - these are spices found in a traditional pumpkin pie spice.
- vanilla extract
- lemon juice
- powdered sugar - also known as confectioners sugar
- low-fat cream cheese - The low fat variety of cream cheese is sometimes called Neufchâtel. It has a higher moisture content and lower fat content than regular cream cheese.
Tip: Be sure to set your cream cheese out while the cake is baking. We'll want it to be at room temperature for the cream cheese frosting.
🥣 How to make a pumpkin roll cake
Let's be honest, many of us are intimidated by the term "jelly roll". It involves the word technique. Sounds fussy, but don't worry, my friends. I have a fix for that.
Before you start:
Grease a 10 x 15 inch jelly roll pan with some cooking spray. Top the greased pan with a sheet of parchment paper, letting it extend over the edges.
The paper hanging over the edges is important! We want to be able to remove the cake from the pan without it sticking.
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- Step 1: Make the cake. Nothing earth shattering here. Just making a typical cake by mixing the eggs and sugar.
Then the dry ingredients go in until just combined, followed by the pumpkin, vanilla and lemon guide.
- Step 2: Bake the cake. Pour the prepared cake batter into the prepared jelly roll pan. Be sure to spread the batter all the way to the four corners and then make sure the cake batter is evenly distributed throughout the pan.
Bake for 20-25 minutes until the cake springs back when touched.
Tip: We don't want to over bake the cake or it may crack when we roll it.
Remove the pan from the oven and allow to cool for five minutes.
- Step 3: Now, this is when the recipe starts to sound a little wacky. Keep reading and you'll be thinking, "Mom wants me to do WHAT?". But trust me, Mom won't steer us wrong.
While the cake is still warm, get a clean kitchen towel and lay it on the counter. Generously sprinkle it with powdered sugar. The powdered sugar will keep the cake from sticking to the towel. And it tastes pretty darn good 🙂
Turn the still warm, but slightly cooled cake carefully out onto the towel.
Tip: We want the cake to be warm because it prevents cracking (again) and it will be easier to roll back up later.
- Step 4: Get ready to roll! Still with me?
Start rolling the towel away from you with the cake rolling up into the towel.
You'll end up with a fat, towel and cake roll, so you know which way to roll (as opposed to rolling lengthwise which would give you a long, skinny roll).
Now, let the cake cool completely. Rolling the cake while it's warm will keep it from cracking and it'll also have some memory in it to remember how to roll back up.
It's kind of like setting your hair in curlers and letting them cool. Relatable?
- Step 5: Make the cream cheese icing.
Make your cream cheese frosting by beating the cream cheese, sugar and vanilla together until smooth.
- Step 6: Unroll the cooled cake, which we'll lay back on the dish towel.
Spread the cream cheese frosting evenly and generously over the entire cake, taking care to cover the edges, too.
Re-roll the cake. The icing will act like a glue for you as you roll.
Place onto a serving dish.
- Step 7: Now, we wait. I know you're dying to dig in but trust me - we need to give the pumpkin roll cake at least an hour in the fridge so the frosting can firm up, which makes it easier to slice, too.
Cover the cake with plastic wrap to keep it from drying out until you're ready to serve.
Dust with additional powdered sugar before slicing. Note: It's normal if the cake absorbs some of powdered sugar from the first dusting on the dish cloth.
Tip: If there are hardened edges, you may wish to carefully cut those off before serving with a serrated knife.
Storage
Pumpkin roll cake will keep for several days stored in the refrigerator. You may wish to dust it with extra powdered sugar before serving.
FAQS
I have two tips for you to keep your pumpkin roll from cracking. First, be sure to roll it into the kitchen towel while it's still warm. Second, be sure not to over bake your cake. And lastly, be sure to completely cool your cake before you unroll it to add the cream cheese frosting. Enjoy!
A jelly roll pan is similar to a cookie baking sheet, except it has low sides to keep the batter in place. It is shorter in stature than a traditional cake pan.
Chances are you over baked your cake, or you over mixed the batter. Remember to combine the ingredients until just incorporated.
Thanks Mom for sharing this recipe with me and for teaching how to cook and bake. Let's all give her a round of applause!!!! 🥰
Want to make your holiday a little easier? These Make Ahead Thanksgiving Desserts
Looking for other pumpkin recipes like this? Try these:
Recipe
Pumpkin Roll Cake
Send me this recipe!
I'll email it to you, so you can come back to it later!
Ingredients
TO MAKE THE CAKE
- 3 large eggs at room temperature
- 1 cup sugar
- ¾ cup all purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup canned pumpkin
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
TO MAKE THE ICING
- 1 cup powdered sugar
- 8 ounces low-fat cream cheese room temperature
- 1 teaspoon vanilla extract
Instructions
TO MAKE THE CAKE
- Preheat oven to 325° F.Prepare 10" x 15" jelly roll pan my spraying with non-stick cooking spray. Line the pan with a layer of parchment paper, with additional paper hanging over the edges. Spray the parchment paper with cooking spray.
- In a medium sized bowl, beat the 3 large eggs and 1 cup sugar. In a separate bowl, whisk together the ¾ cup all purpose flour, ¾ teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon ginger, 1 teaspoon nutmegand ¼ teaspoon salt.
- Add the flour mixture to the eggs and sugar and stir until just blended. Add ⅔ cup canned pumpkin 1 teaspoon vanilla extract, and 1 teaspoon lemon juice. SEE NOTE.
- Pour batter into prepared pan, spreading evenly and making sure the corners are filled. Bake for 20-25 minutes until the cake springs back when touched. SEE NOTE 2.
- Cool the cake for 5 minute in the pan. After 5 minutes, flip the cake onto a clean kitchen towel sprinkled generously with powdered sugar on it.
- Roll the cake in the towel, jelly roll style. Let cool completely.
TO MAKE CREAM CHEESE FROSTING
- To make icing, beat softened cream cheese, powdered sugar and vanilla until smooth. Unroll the cake cake and spread the cream cheese mixture across the entire cake. Reroll the cake without towel and place on a serving dish.
- Cover with plastic wrap and chill for at least an hour. Dust with additional powdered sugar, then cut into slices to serve.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Erin says
Thanks for sharing at Fabulous Friday Linky Party! We hope to see you again this week 🙂
Mimi says
Can't wait to try this....My family love pumpkin rolls...always have bought them at the grocery store...Thanks to you..I believe I can make one ..
Deanne Frieders says
Yes, you totally can Mimi!
Mimi says
Can't wait to try this....My family love pumpkin rolls...always have bought them at the grocery store...Thanks to you..I believe I can make one ..
Val - Corn, Beans, Pigs & Kids says
I have an aunt that is known for her pumpkin roll but since she moved to Ohio she usually doesn't bring one anymore to our family's Thanksgiving in Iowa. I think this year I should bring back the pumpkin roll!
Kushigalu says
Perfect fall treat. Looks amazingly delicious. Thanks for sharing.
Genevieve says
I love a good pumpkin recipe and this one looks divine!
Vicky says
Have never made a pumpkin roll cake before but this sounds delicious!
Jessica Robinson says
Oh this reminds me of growing up on a small farm and my mom making jelly roll cakes! We love pumpkin so this is perfect for fall!
Sherry Brubaker says
This looks absolutely delicious! I can’t wait to make it this weekend.
Kushigalu says
Perfect fall treat. Looks amazingly delicious. Thanks for sharing.
Genevieve says
I love a good pumpkin recipe and this one looks divine!
Vicky says
Have never made a pumpkin roll cake before but this sounds delicious!
Jessica Robinson says
Oh this reminds me of growing up on a small farm and my mom making jelly roll cakes! We love pumpkin so this is perfect for fall!
Sherry Brubaker says
This looks absolutely delicious! I can’t wait to make it this weekend.