Easy Pumpkin Roll

Author: Margo Bennett Published: 08/02/2026

Easy Pumpkin Roll is hands-down one of our favorite fall treats at home. This copycat version of the classic Libby’s recipe features a luscious cream cheese filling that’s just the perfect cozy dessert! We especially love making this for Halloween and Thanksgiving since it looks fancy but is really simple to pull off.

Nothing says fall like a pumpkin roll with those beautiful swirls on the dessert table—but don’t be intimidated, it’s surprisingly easy to make at home! This recipe is our take on the classic Libby’s Pumpkin Roll, featuring a soft, spiced pumpkin cake rolled up with a sweet and creamy cream cheese filling. It’s perfect for Halloween parties, Thanksgiving dinner, or any chilly autumn day when you want a cozy homemade dessert.

You’ll find everything here for success: a detailed ingredients list (with options for both 15×21″ and 10×15″ pans), easy-to-follow steps complete with photos, a simple cream cheese frosting recipe, and handy pro tips for rolling, slicing, and fixing common issues. Plus, I share fun flavor swaps, storage advice, freezing tips, and answers to frequently asked questions.

This pumpkin roll recipe makes about 12 generous slices and takes around 2 hours from start to finish (about 18 minutes of hands-on prep, roughly 12 minutes baking, plus chilling time). It’s super beginner-friendly—just keep an eye on measuring the flour, roll while the cake is still a bit warm, and chill before slicing for that perfect bakery-style finish. Keep scrolling for the full recipe and step photos to get you rolling!

Easy, Impressive Fall Dessert

This pumpkin roll strikes the perfect balance between easy and impressive. It’s made with simple, everyday ingredients (yes, including that beloved Libby’s pumpkin puree) and comes together fast. Plus, those gorgeous cream cheese swirls make it a showstopper on any holiday table or cozy night in. If you love that marbled look in an easy bar dessert, try swirled pumpkin cheesecake bars.

Fast and approachable: The prep clock is just 18 minutes and the bake time is short, around 11–13 minutes. That means you’ll have a stunning dessert without a ton of fuss. Once you get the rolling technique down, it’s a breeze.
Simple pantry staples: Eggs, canned pumpkin, flour, sugar, and cream cheese do all the heavy lifting here. No hard-to-find ingredients or fancy tools needed, so you can whip this up anytime.
Bakery-style presentation: The cream cheese swirl looks fancy but is really simple to achieve. Chill it well and you’ll get perfect, clean slices every time.
Flexible and customizable: Want to mix it up? This recipe welcomes it! Try swapping mascarpone for cream cheese, throwing in some nuts, adding extra spices, or stirring in caramel sauce for a fun twist.
Make-ahead and freezer-friendly: You can bake and roll this cake ahead of time or fully assemble and refrigerate overnight. It freezes wonderfully for up to a month, so it’s great for planning ahead for holiday meals. For a breakfast-friendly option with the same do-ahead flexibility, try Pumpkin Cinnamon Rolls (Make Right Now or Make Ahead).
Reliable every time: Follow a few key tips—like measuring flour properly, rolling the cake while it’s still warm, and chilling the roll before slicing—and you’ll get beautiful results without worries.
Comforting fall flavors: The soft, spiced pumpkin cake paired with sweet cream cheese filling is classic cozy season comfort food. With about 12 slices and around 210 calories each, it’s super easy to serve a crowd.

In short: this pumpkin roll is quick, forgiving, and always impresses. It’s exactly what you want for a fall dessert that feels special but isn’t complicated.

This beloved pumpkin roll is a fall showstopper that never disappoints! With its tender, spiced cake and silky cream cheese filling, it’s ideal for Halloween parties, Thanksgiving dessert tables, or just a cozy treat any time the leaves start turning.

And you don’t have to be a baking pro to get it right. With some simple tips, you’ll feel confident rolling this beauty up and slicing right through those perfect, tender swirls.

Ingredients and Why They Matter

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

How To Bake And Roll

Preheat oven to 375°F and line a 15×21″ jelly roll pan with parchment paper, leaving about 1″ overhang (if using a 10×15″ pan, preheat to 350°F and line that pan).
In a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice.
In a large bowl whisk eggs, sugar, pumpkin puree, and vanilla until smooth.
Add the dry ingredients to the wet mixture and stir just until no flour streaks remain, being careful not to overmix.
Pour the batter into the prepared pan and bake 11–13 minutes, until the cake springs back lightly when pressed (10×15″ pan: 12–15 minutes at 350°F).
Meanwhile, lay a clean tea towel flat and dust it generously with powdered sugar to prepare the rolling station.
Lift the hot cake from the pan using the parchment paper and flip it onto the sugared towel so the cake is upside down.
Carefully peel off the parchment paper.
Roll the cake up from a short edge using the towel (not too tight), set it rolled and let it cool completely.
Beat softened cream cheese and softened butter until smooth and fluffy, add vanilla and powdered sugar, and beat again until light and airy.
When the cake is fully cooled, gently unroll it.
Spread the cream cheese filling evenly over the surface, leaving about a 1/4″ border on the sides and top.
Roll the cake back up from the bottom edge, wrap tightly with plastic wrap, and chill in the refrigerator for at least 1 hour.
Unwrap and slice the chilled pumpkin roll into servings.

Troubleshooting and Pro Tips

Before peeling off the parchment paper, always check that no edges are tucked under, or you risk tearing your beautiful cake! If you’re new to rolling, this step-by-step cake roll tutorial shows how the release and roll should look.

Remember: using too much flour is the top reason pumpkin rolls crack. To avoid this, fluff your flour before measuring or weigh it with a scale. Overmeasuring creates a dry cake that breaks easily when you roll it.

Flavor Twists and Add-Ins

If you want a little twist on the classic pumpkin roll, these changes work wonders without complicating the process.

Add-ins: Fold in ⅓ cup chopped toasted pecans or walnuts into the cream cheese frosting for a delightful crunch (for a tangy-smooth base, see Pumpkin Bars with Cream Cheese Frosting).
Spice adjustments: Increase the cinnamon to 1½ teaspoons or add ½ teaspoon ground ginger for a deeper, warmer spice flavor.
Filling options: Swap half the cream cheese with mascarpone for a lighter, silky filling, or swirl in 2 tablespoons caramel sauce into the frosting for a dreamy caramel twist. For an ultra-smooth, pipeable cream cheese layer, see Cream Cheese-Filled Pumpkin Bread.
Pumpkin flavor tweak: Add 1 teaspoon orange zest to the batter to brighten the pumpkin flavor with a fresh citrus note.
Gluten-free version: Use a 1:1 gluten-free all-purpose flour blend instead of regular flour. The cake may be a bit more delicate, so roll gently.

Make-Ahead and Storage Tips

Here’s how to keep your pumpkin roll fresh and convenient for your busy schedule.

Refrigerate: Wrap tightly with plastic wrap, then foil if you want, and store in the fridge for up to 3–4 days. That cream cheese filling has to stay cold! The same goes for cream-cheese–filled bakes like Pumpkin Cream Cheese Muffins.
Make-ahead: Bake and roll the cake (without frosting) a day ahead. You can fill, re-roll, and chill it for at least an hour before serving. Or fully assemble the pumpkin roll the night before and keep it chilled.
Freeze: For longer storage, wrap your whole pumpkin roll tightly in plastic and foil, then freeze for up to a month for best flavor. When ready to eat, thaw it overnight in the fridge, then let it rest at room temperature for 20–30 minutes before slicing. If you’re stocking the freezer with other fall bakes, Pumpkin Bread also freezes and thaws beautifully.
Serving Temperature: Serve chilled or just slightly below room temp for the best texture. If you like a softer cake, take it out of the fridge about 20–30 minutes before serving. Avoid microwaving slices as the filling can get runny.

Common Baking Questions Answered

Let’s tackle some common pumpkin roll questions so you can go into baking with confidence.

Can I use pumpkin pie filling instead of pumpkin puree? No, don’t do it. Pumpkin pie filling is already sweetened and spiced, which will mess with the flavor balance. Stick with plain canned pumpkin puree, or make your own.
Why did my cake crack when I rolled it? Usually, this happens from overbaking or too much flour. Bake just until the cake springs back, measure flour carefully (fluff and spoon or use a scale), and roll when the cake’s still warm but not hot so it bends easily without breaking.
Why is my filling runny? Make sure cream cheese and butter are softened (room temp), not warm or melted. Use full-fat cream cheese, and beat the filling until fluffy. If it’s still too thin, add a tablespoon more powdered sugar to thicken it up.
Can I make this in a 10×15 jelly roll pan? Yes, absolutely! Bake at 350°F for 12–15 minutes, then follow all other steps the same way.
How do I get clean slices? Chill the fully rolled cake for at least an hour or longer. Use a sharp serrated knife, and wipe the blade between slices to keep clean edges.