A traditional holiday treat, this Pumpkin Roll is a spiced pumpkin cake roll filled with a sweet cream cheese filling. It’s easy to make ahead and always a hit on your holiday table!

I’m all about trying new and exciting, different recipes. Especially for the holiday season. But sometimes, you just need a classic. Pecan pie, Sweet Potato Casserole, and yes – this Pumpkin Roll.

I’m sure you are like me and have been eating this since you were a child. It’s a classic for a reason – it’s so, so good! Here is the recipe I’ve been using for years, along with some tips and tricks!

How to Make a Pumpkin Roll

This recipe is pretty simple to make, and doesn’t take a lot of hands on time. Here is how I make it:

Start by preparing your pan. For this recipe, you’ll need a jelly roll pan. This is smaller than most cookie sheets you probably use, and has edges that are raised. You’ll want a jelly roll pan that is 10 inches by 15 inches. Line this with a piece of parchment paper. This is one instance where you don’t want to just grease the pan. You’ll be removing a hot cake from the pan, so the parchment paper really is needed here. I also spray the parchment paper with nonstick cooking spray because I want to make sure the cake doesn’t stick at all.
To make the batter, beat the eggs in a stand mixer. If you want to use a hand mixer, you can, but you’ll need to beat the eggs really well so a stand mixer is just easier here. Beat the eggs until they have lightened in color, about 2 minutes.
Once the eggs are beaten, slowly add in the sugar, then beat in the pumpkin puree and the lemon juice.
In another bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg and salt. You’ll want to make sure you whisk these well before adding to the wet ingredients because you won’t want to overstir the batter.
Add the dry ingredients to the wet ingredients and stir just until combined. You can do this in the mixer, but I like to just mix them in by hand with a spatula to avoid over mixing the batter.
Pour the batter into the prepared pan. Use your spatula or an offset spatula to even out the batter as much as possible.
Transfer to the oven and bake until the cake is done. You want to make sure it is baked through, but not overbaked. It’s a fine line (so that you won’t end up with cracking) so I like to keep an eye on it during the last couple minutes of baking.
While the cake is baking, take a tea towel (more on that below) and sprinkle it generously with powdered sugar.
When the cake is done, remove it from the oven and turn it out onto the towel. You need to do this when the cake is hot, because if it cools down, it won’t roll up properly without cracking.
Gently peel off the parchment paper, then roll the cake up in the towel. You don’t want to roll the cake by itself because it will stick together. Let the cake cool completely.
To make the filling, beat the cream cheese and butter, then add in the powdered sugar and vanilla. It will be fairly thick.
When the cake is cool, unroll it and spread the filling over the cake. Roll it back up without the towel. Wrap the whole thing in plastic wrap and refrigerate it until it is chilled through.

Tips and Tricks

One of the most important parts of making a cake roll is rolling the cake while it is hot. My mom always rolled her cake roll in a tea towel, so that is what I have always done. More recently, I’ve seen several recipes that have you roll the cake roll with the parchment, eliminating the towel altogether. I have tried this a few times, and personally, it’s not my favorite method because my cake ended up overly moist and sticky. I’m guessing it’s because the parchment paper holds the heat and moisture in so well that it may affect the cake. This method might totally work for you, and it is less messy this way, but I still prefer the towel.

Speaking of the towel, the kind of towel is very important here. You can’t use just any old kitchen towel. Any sort of terry cloth towel will stick to the cake like crazy. My mom always used flour sack towels. If you can’t find those, make sure you are using a similar type of cotton towel. I have a ton that were super inexpensive at IKEA.

You want the cake to cool off and come to room temperature before you put the filling in and roll it back up. I wouldn’t suggest refrigerating it at this point, though, because if it gets too cold, it might crack when you unroll it. I leave it to cool for about an hour before filling it. You can even fill it when it’s just a tiny bit warm – you just don’t want to have it so warm that it melts or absorbs the filling.

I think that this pumpkin roll is the best when it’s chilled, so I like to thoroughly chill it after it’s been filled. Wrap it in plastic wrap and put it in the fridge until you are ready to serve it. This is another reason this cake is so perfect for the holidays – because you can make it in advance!

How to Freeze a Pumpkin Roll

This pumpkin roll is super easy to freeze, as well. Just wrap it tightly in plastic wrap. I then like to wrap it in a layer of foil. Then transfer to the freezer.

When you are ready to serve it, you can place it in the refrigerator to unthaw overnight or place it on a counter for about an hour. You don’t want to put it in the microwave.

More Fall Holiday Recipes

Quick and Easy Pumpkin Cupcakes
Pumpkin Cheesecake with Caramel Sauce
Pumpkin Pie Cake
Caramel Apple Crisp Recipe
Reese’s Peanut Butter Cheesecake

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