What goes inside a pumpkin roll?

A classic pumpkin roll is made of a thin, spiced pumpkin cake that's rolled around a rich and creamy filling. The filling is typically a blend of cream cheese, powdered sugar, and a little vanilla—it’s pure heaven and the perfect complement to the pumpkin flavor.

How do you make a pumpkin roll that doesn't crack?

The secret to a crack-free pumpkin roll is to roll the cake while it's still hot! Immediately after baking, lift it out of the pan with the parchment paper and roll it up. Letting it cool in this rolled shape trains the cake to hold its form without cracking when you unroll it later to add the filling.

What pan to use for a pumpkin roll?

A 10x15-inch jelly roll pan is the ideal pan for a pumpkin roll . Its size ensures the cake bakes into the perfect thickness—not too thick that it cracks, and not too thin that it can't hold the filling. Using a different size pan will likely throw off the baking time and texture.

Can I use a sheet pan instead of a jelly roll pan?

It depends on the size! Most standard sheet pans are bigger than a jelly roll pan, which would make your cake too thin and difficult to roll without it tearing. If you’re trying to make a pumpkin roll , I highly recommend investing in a proper jelly roll pan—it’s a kitchen workhorse for so many recipes!

Pumpkin Roll: Easy & Flawless Recipe for 10 Delicious Slices

Description

A classic pumpkin roll recipe featuring a moist, spiced pumpkin cake and a creamy, tangy cream cheese filling. This no-fail method ensures a beautiful, crack-free dessert perfect for fall holidays and gatherings.

Ingredients

Scale

Cake:

3/4 cup all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

1 cup granulated sugar

3 large eggs

2/3 cup canned pumpkin (or homemade pumpkin puree)

1 teaspoon vanilla extract

Filling:

8 ounces cream cheese, softened

2 Tablespoons butter, softened

1 teaspoon vanilla extract

1 cup powdered sugar, plus more for dusting

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 10×15-inch jelly roll pan. Line it with parchment paper, leaving an extra inch on both long sides, then lightly grease the parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice.
Mix Wet Ingredients: In a separate bowl, mix the eggs, granulated sugar, vanilla, and pumpkin until smooth.
Combine: Add the dry ingredients to the wet mixture and stir until just combined and no dry streaks remain. Spread the batter evenly in the prepared pan.
Bake: Bake for 12-15 minutes, until a toothpick inserted in the center comes out clean.
Roll: Immediately lift the cake and parchment paper out of the pan. While the cake is still hot, gently and slowly roll the cake (with the parchment paper) from a short end. Allow it to cool completely on a wire rack.
Make Frosting: While the cake cools, use an electric mixer to combine the softened cream cheese, butter, vanilla, and powdered sugar until fluffy and smooth.
Fill & Roll: Once the cake is completely cooled, unroll it carefully. Gently smooth the filling in an even layer over the cake, leaving a 1-inch border. Roll the frosted cake back up without the parchment paper.
Chill: Cover the cake with plastic wrap and refrigerate for at least 1 hour before serving.
Serve: Dust the top with powdered sugar, if desired. Cut into slices and serve.

Notes

For a crack-free roll, the most important step is to roll the cake while it’s still hot. Don’t skip this step!

A jelly roll pan is essential for the correct cake thickness. Using a standard cookie sheet may result in a cake that is too thin and difficult to roll.

Make sure your cream cheese and butter are at room temperature to ensure a smooth, lump-free filling.

The pumpkin roll tastes even better the next day once the flavors have had time to meld.

Nutrition

Serving Size: 1 slice
Calories: 325 kcal
Sugar: 33 g
Sodium: 270 mg
Fat: 17 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0.5 g
Carbohydrates: 42 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 70 mg

Keywords: pumpkin roll, pumpkin roll recipe, pumpkin cake, cream cheese filling, fall dessert, holiday baking, Thanksgiving dessert, homemade pumpkin roll, classic pumpkin roll, easy pumpkin roll