The Best Classic Pumpkin Roll (A Perfect Fall Dessert!)

Hello, my friends, and welcome to one of the most iconic, beloved, and beautiful desserts of the fall season. Today, we are mastering the art of the perfect Pumpkin Roll! This isn’t just a cake; it’s a stunning, spiraled masterpiece of moist, pumpkin-spiced cake and a luscious, tangy cream cheese frosting that is guaranteed to be the star of your Thanksgiving table or any autumn gathering.

If you’ve ever been intimidated by the idea of making a cake roll, I am here to tell you that you can absolutely do this! This recipe is completely foolproof, and I’ll walk you through every simple step, from baking the light and flexible sponge to the magical technique of rolling it up in a towel. The result is a beautiful, impressive, and unbelievably delicious dessert that is so rewarding to make.

Why This is The Ultimate Pumpkin Roll Recipe

This is the only pumpkin roll recipe you will ever need. It’s a true classic, perfected.

• Incredibly Moist & Spongy Cake: The cake is specifically designed to be light, flexible, and packed with pumpkin spice flavor, making it the perfect texture for rolling without cracking.
• The Dreamiest Cream Cheese Frosting: This is the classic pairing for a reason! Our simple, 4-ingredient cream cheese frosting is perfectly tangy, sweet, and creamy, and it’s the ideal complement to the spiced pumpkin cake.
• A True Showstopping Presentation: The beautiful, tight spiral of the cake and the creamy white filling is a stunning visual. It looks so impressive and professional, but it’s so easy to achieve.
• The Perfect Make-Ahead Dessert: This is a fantastic dessert for the holidays because it needs to be made ahead of time and chilled, which frees you up on the big day. It also freezes beautifully!

Gather Your Classic Fall Ingredients: What You’ll Need

This impressive dessert is broken down into two delicious components: the spiced pumpkin cake and the tangy cream cheese frosting.

For the Pumpkin Cake:

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder & 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 3 large eggs, at room temperature
• 2/3 cup canned pumpkin puree
• 1/2 cup packed light or dark brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 3/4 cup confectioners’ sugar, for rolling

For the Cream Cheese Frosting:

• 6 ounces full-fat brick cream cheese, softened
• 1/4 cup (4 Tbsp) unsalted butter, softened
• 1 1/2 cups confectioners’ sugar
• 1 teaspoon pure vanilla extract

Crafting Your Pumpkin Roll: Step-by-Step Guide

Let’s build this beautiful, spiraled masterpiece. Read the steps ahead of time so you’re ready for the quick rolling action!

1. Prep the Oven and Pan: First, preheat your oven to 350°F (177°C). Grease a 10×15-inch jelly-roll pan, line it with parchment paper, and then grease the parchment paper as well. This double-greasing is crucial for a clean release! In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
2. Make the Cake Batter: In a separate medium bowl, whisk the eggs, pumpkin puree, both sugars, and the vanilla together until combined. Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms.
3. Bake the Cake: Spread the batter evenly into your prepared pan. Bake for 17–18 minutes, or until the cake springs back when you gently poke it.
4. The Magic Roll (Work Fast!): This is the most important step! While the cake is baking, lay a thin, clean kitchen towel flat on your counter and generously sprinkle it with the 3/4 cup of confectioners’ sugar. As soon as the cake comes out of the oven, immediately invert the hot cake onto the sugar-dusted towel. Carefully peel off the parchment paper. Then, starting with one of the narrow ends, slowly and gently roll the warm cake up with the towel inside.

1. Cool the Cake Roll: Allow the cake to cool completely while it’s rolled up in the towel. To speed this up, you can place the entire rolled-up cake and towel in the refrigerator for about 2 hours.
2. Make the Frosting and Fill: Make the frosting by beating the softened cream cheese and butter together until smooth and creamy. Beat in the confectioners’ sugar and vanilla until smooth. Gently and slowly unroll your cooled cake. Spread the cream cheese frosting evenly over the top, leaving a small border around the edges.

1. The Final Roll and Chill: Gently and slowly re-roll the cake, this time without the towel, creating a tight spiral. Some frosting may spill out the sides, which is perfectly okay! Loosely cover the finished roll with plastic wrap and refrigerate it for at least 20 minutes before slicing and serving. This helps the frosting to set for clean slices.

Wise Tips for the Perfect Pumpkin Roll

• Roll it While It’s HOT: You must roll the cake up in the towel the second it comes out of the oven. This “trains” the cake to hold the rolled shape as it cools, which is the absolute secret to preventing it from cracking.
• Be Generous with the Sugar: Don’t be shy with the confectioners’ sugar on the towel. It’s what prevents the warm cake from sticking to the towel as it cools.
• Room Temperature is a Must: For the smoothest, creamiest, lump-free cream cheese frosting, your cream cheese and butter absolutely must be softened to room temperature.
• The Gentle Unroll: When you’re unrolling the cooled cake, do it slowly and gently. It will be delicate, but it should unroll beautifully if it was rolled while hot.

Frequently Asked Questions (FAQ) – Pumpkin Roll Recipe

Can I make this ahead of time?
Yes! This is a perfect make-ahead dessert. You can prepare the cake through step 7 (rolled and chilled in the towel) and keep it in the fridge for up to a day. The fully assembled and frosted pumpkin roll also freezes beautifully for up to 3 months. Just thaw it overnight in the refrigerator before slicing.

What kind of pumpkin should I use?
Canned 100% pure pumpkin puree is best for this recipe for the most consistent results. Do not use pumpkin pie filling, which is already sweetened and spiced.

My cake cracked! What did I do wrong?
Cracking usually happens for one of two reasons: the cake was slightly overbaked and became too dry, or it wasn’t rolled up immediately while it was still hot and pliable. Don’t worry if it cracks a little—the delicious cream cheese frosting can cover up any imperfections!

Conclusion

This classic Pumpkin Roll is a true celebration of all the best flavors of fall. It’s a wonderfully rewarding dessert to make, and the stunning presentation and incredible taste are sure to make it a new holiday tradition for your family. Enjoy!