This pumpkin roll recipe has been a family favorite for more than 40 years. It’s sure to become a favorite at your table too.
Autumn brings the best flavors, and pumpkin roll is a classic seasonal treat. When made properly, this rolled pumpkin cake with a creamy filling is moist, tender, and delicious — a perfect dessert for holiday dinners, family gatherings, or potlucks.
This easy pumpkin roll recipe has been handed down through generations in our family. I have fond memories of my mother and grandmother baking it, and it always felt special. The recipe is straightforward and forgiving, delivering a beautiful presentation and a rich flavor every time.
Easy Pumpkin Roll Recipe
Ingredients
3 eggs
1 cup white sugar
⅔ cup canned pumpkin
¾ cup all-purpose flour
½ tsp cinnamon
1 tsp baking soda
½ cup walnuts, chopped (optional)
powdered (confectioners) sugar for dusting
For the filling:
1 cup confectioners’ sugar
¾ tsp vanilla extract
2 Tbsp butter, softened
8 oz cream cheese, softened
Instructions
Preheat the oven to 375°F (190°C). Grease a 15 x 10 x 1-inch baking pan and line it with parchment paper. Grease and flour the paper so the cake releases easily.
In a large bowl, beat the eggs on high for five minutes until thick and slightly frothy. Gradually add the white sugar, then mix in the canned pumpkin. Gently fold in the flour, cinnamon, and baking soda until just combined. Spread the batter evenly in the prepared pan. If using, sprinkle chopped walnuts evenly over the top.
Bake at 375°F for about 15 minutes, or until the cake springs back when lightly touched. As soon as it comes out of the oven, turn the cake out onto a clean linen towel generously dusted with confectioners’ sugar. Lay the towel over the cake, hold it taut, and flip the pan to release the cake. Peel off the parchment paper. Starting from a short end, roll the cake up in the towel and let it cool completely while rolled.
To make the filling: Beat the confectioners’ sugar, vanilla, softened butter, and cream cheese together until smooth and creamy.
Once the cake is fully cooled, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving about a 1-inch border around the edges. Re-roll the cake without the towel, wrap it in plastic wrap, and chill until firm. Before serving, dust the top with additional confectioners’ sugar if desired. Slice and serve chilled or at room temperature.
For more pumpkin ideas, explore additional pumpkin recipes in your collection or favorite cookbooks.
This pumpkin roll recipe is included in an early volume of our cookbook collection.
