Easy Pumpkin Roll

There’s something magical about the cozy spices in pumpkin combined with a luscious cream cheese filling that instantly brings on those fall vibes. This easy pumpkin roll recipe is our take on the classic Libby’s version — a super soft, spiced sheet cake rolled around a smooth, creamy filling. It feels special enough for Thanksgiving but is quick enough for a weeknight treat or a Halloween party dessert.

In this post, I’ll guide you through a beginner-friendly, step-by-step pumpkin roll recipe complete with helpful photos, timing tips, and troubleshooting advice. Plus, I’ll share simple variations, storage hacks, and freezing tricks so you can make this ahead or fit it into your busy schedule.

• Hands-on time: About 18 minutes to prep plus 12 minutes baking — just set aside around 90 minutes for chilling and refrigerating.
• Yield: Roughly 12 delicious slices.
• Ingredients needed: Just basics like pantry staples and canned pumpkin puree (I always recommend Libby’s). Equipment-wise, you’ll need a 15×21″ sheet pan or a 10×15″ jelly roll pan, parchment paper, and a clean kitchen towel — no fancy gadgets required.

Stick around for the full ingredients list, clear photos, and some simple tricks I’ve picked up to make rolling the cake easy-peasy without too much flour mishaps.

This pumpkin roll is fall in dessert form — fragrant spices, soft cake, and a creamy swirl. It looks like something you’d pick up at a bakery, but it’s very doable in your own kitchen. Inspired by Libby’s famous pumpkin roll, it’s a spiced sheet cake that you roll with sweet cream cheese frosting — perfect for Halloween, Thanksgiving, or any cozy autumn day.

I’ll walk you through the recipe step-by-step with photos to make it fuss-free, plus share tips and variations for mini rolls or jelly roll pans. Here’s what to expect:

• Hands-on time: Around 18 minutes to prep, 12 minutes to bake, plus about 90 minutes to chill the finished roll.
• Yields about 12 tasty slices.
• Made with simple pantry staples, and featuring an easy jelly-roll technique — no special equipment or baking skills needed.

Keep scrolling for all the ingredients, easy instructions, and notes on storing and freezing so you can make this pumpkin roll recipe fit your schedule perfectly.

What Makes It Special

This pumpkin roll recipe is one of my absolute favorite fall desserts — it’s just as lovely to look at as it is to eat! The soft, spiced cake wrapped in a sweet, tangy cream cheese filling hits all the right notes for holiday dinners or a simple cozy night dessert — and if you love that pumpkin-and-cream-cheese pairing, you’ll also enjoy my Pumpkin Cheesecake (no water bath!).

Here’s the best part: it looks like it came from a bakery but anyone can do it. With the tips I share, rolling up that cake for picture-perfect swirls will give you all the confidence of a pro baker.

What You’ll Need

• ¾ cup all purpose flour (see note 1)
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin spice
• 3 eggs
• 1 cup sugar
• 2 teaspoons vanilla
• ⅔ cup canned pumpkin puree
• 8 oz cream cheese (softened)
• 4 Tablespoons butter (softened)
• 1 teaspoon vanilla
• 1 cup powdered sugar

Baking and Rolling Instructions

1. Soften cream cheese and butter; bring eggs to room temperature (or place eggs in warm water for 30 minutes if cold).
2. Measure flour carefully (use a scale or fluff, spoon, and level) and gather remaining ingredients.
3. Preheat oven to 375°F and line a 15×21-inch baking sheet with parchment paper, leaving about a 1-inch overhang on all sides.
4. In a medium bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice until evenly combined.
5. In a separate large bowl whisk the eggs, sugar, canned pumpkin puree, and vanilla until smooth.
6. Gradually add the dry ingredient mixture to the wet ingredients and gently fold with a spatula until just combined and no flour streaks remain.
7. Pour the batter into the prepared pan and spread it evenly.
8. Bake 11–13 minutes (for a 15×21 sheet) until the cake springs back lightly when pressed.
9. While the cake bakes, sprinkle a clean, thin kitchen towel generously with powdered sugar.
10. Lift the hot cake from the pan using the parchment overhang and invert it onto the sugared towel; gently peel off the parchment.

11. Roll the cake up from a short edge into a tight spiral while it’s warm (tight enough to hold shape but not so tight it squishes the cake) and let it cool (option: set a 15-minute timer, then unroll and re-roll from the opposite side to prevent sogginess).

    

12. Beat the softened cream cheese and butter until creamy and fluffy, then add vanilla and powdered sugar and mix until the frosting is smooth and light.
13. When the cake is fully cooled, gently unroll it and spread the frosting evenly over the cake, leaving about a 1/4-inch border.
14. Roll the cake back up from the bottom to the top, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to set before slicing.

Pro Tips for a Perfect Roll

Before peeling off the parchment paper, double-check that none of the edges are tucked under the cake. I learned this the hard way once—it caused the cake to tear, and trust me, it’s so frustrating! Taking this extra step keeps the cake intact and makes rolling much easier. If you want a low-pressure way to practice that rolling motion, try The Best Fluffy and Soft Pumpkin Cinnamon Rolls.

Top tip

Flour is your friend but it’s important not to go overboard here. Too much flour makes the cake dry and brittle, so it cracks when you roll it up. I highly recommend using a kitchen scale or fluffing the flour before measuring—scoop lightly then level with a knife rather than packing it down.

Flour is your friend but it’s important not to go overboard here. Too much flour makes the cake dry and brittle, so it cracks when you roll it up. I highly recommend using a kitchen scale or fluffing the flour before measuring—scoop lightly then level with a knife rather than packing it down.

Fun Variations and Add-Ins

Want to make things fun and perfectly portioned? Try creating mini pumpkin rolls by slicing the sheet cake into thirds after baking. Then frost and roll each section individually just like the full roll. For a flavor twist, try a cheesecake-style swirl in the filling, inspired by these Swirled Pumpkin Cheesecake Bars.

Or use a jelly roll pan if you want smaller rolls — just bake at 350°F for 12–15 minutes until the cake springs back. The rest of the steps are exactly the same.

Storage and Make-Ahead Tips

Once the pumpkin roll is fully cooled and frosted, wrap it well with plastic wrap and keep it in the refrigerator. Keeping it chilled is key to maintaining the roll’s shape and freshness. It will stay good for 3 to 4 days.

Freezing this pumpkin roll recipe works great too! Wrap it tightly in plastic and freeze for up to 2 months. You can slice and enjoy it still frozen or thaw it overnight in the refrigerator. For another make-ahead pumpkin bake, try our Pumpkin Bread.

Common Questions Answered

Q: Can I use fresh pumpkin instead of canned pumpkin puree?
Canned pumpkin puree, especially Libby’s, provides consistent moisture and texture that works great in this pumpkin roll recipe. If you want to use fresh pumpkin, make sure it’s cooked, well-drained, and thoroughly strained to avoid adding extra water. Avoid using pumpkin pie filling since it’s already seasoned and sweetened, which can throw off the recipe. If you have leftover puree, put it to use in these Pumpkin Chocolate Chip Cookies.

Q: My cake cracked when I rolled it — what can I do?
Small cracks can happen and the frosting hides them nicely. To minimize cracking, don’t overbake (time is 11–13 minutes at 375°F for the 15×21 sheet). Roll the cake while it’s still warm as shown. Be gentle when you unroll and re-roll. If cracks form, spread a little extra frosting on those spots before rolling for a smooth swirl.

Q: What if my cake feels too soft or gummy as it cools?
Try my cooling method in the notes: roll the cake as soon as it’s warm, wait 15 minutes, then unroll and re-roll from the opposite side before letting it cool fully. This helps the cake stay firm and not get soggy.

Q: Can I make mini rolls or use a jelly roll pan?
Definitely! Slice the baked cake into three for mini rolls and follow the same frosting and rolling steps. To bake in a 10×15 jelly roll pan, bake at 350°F for 12–15 minutes. Everything else stays the same.

Q: How do I soften eggs, cream cheese, or butter quickly?
Ingredients at room temperature combine better and give a smoother texture. For eggs, put refrigerated eggs in warm water for about 30 minutes. Cream cheese or butter can sit on the counter until soft or microwave in short bursts (5-10 seconds), checking so they don’t melt.

Q: Can I halve or double this pumpkin roll recipe?
Yes! Pay attention to your pan size and bake times if adjusting batch size. Halving is great for smaller pans, doubling might mean two pans or batches. Adjust baking carefully; the cake should spring back when pressed.

Q: How do I store or freeze the pumpkin roll?
Wrap the cooled, frosted roll tightly in plastic wrap and refrigerate for 3–4 days. For freezing, wrap securely and freeze for up to 2 months. Thaw in the fridge before serving for best results.

Q: Any tips for getting clean slices?
Chill the roll for at least an hour so the frosting firms up. Use a sharp knife and wipe it clean between cuts for nice, neat slices.

Q: Can I make substitutions like gluten-free or less sugar?
Substituting ingredients may change the texture of your pumpkin roll. Gluten-free flours and sugar swaps can affect how it bakes and rolls. We haven’t tested alternatives, so if you try, expect some tweaking and keep an eye on baking times and consistency.