Pumpkin Roll

This easy Pumpkin Roll recipe is one of the best fall desserts! A pillowy soft and tender pumpkin cake is covered with a rich cream cheese filling then rolled, chilled and sliced for a gorgeous eye catching dessert!

How To Make Pumpkin Roll

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 50 minutes


  • 3 eggs, beaten
  • 1 cup white sugar
  • 2/3 cup pumpkin puree
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons butter
  • 1 (16 ounce) package confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 2 teaspoons confectioners' sugar for dusting, or as needed


  • Preheat oven to 400 degrees F (200 degrees C). Butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. Generously dust a kitchen towel with confectioners' sugar.
  • Beat eggs, white sugar, and pumpkin together in a bowl until creamy.
  • Sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. Stir to combine. Spread batter evenly into the prepared pan.
  • Bake in the preheated oven for exactly 10 minutes.
  • Immediately turn cake onto the prepared kitchen towel. Starting at a long end, roll up pumpkin cake and towel. Let rolled cake rest for 10 minutes.
  • Beat cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans.
  • Unroll cake; spread with the filling. Roll up cake (without towel). Cut off any jagged ends. Cover and refrigerate until chilled. Cut cake in half if desired; sprinkle with confectioners' sugar before serving.
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