Classic Pumpkin Roll - Cinnamon and cloves add the spice to this pumpkin sheet cake, topped with cream cheese frosting and rolled into a festive log.
What readers are saying:
"Delicious!!! Did this as a little cook-off competition and it was a big hit!! Thanks for the recipe!” - Patrick
"I love this recipe! It always works perfectly and is a fall tradition!" - Liz
"I made this for my family last week and they all loved it. Thanks for sharing the recipe!” - Alexis
The Story Behind this Special Cake
Fall is finally in the air and I'm in the mood for pumpkin. Have you been getting some cooler weather in your neck of the woods too? I'm in Georgia and boy has it been a hot summer. The last few days, it's gotten down to the 50s at night and up in the 70s during the day. Just heavenly!
This Classic Pumpkin Roll isn't an original recipe but has been in my recipe box for years, waiting for me to make it. The first time I tried this cake was back in 2010 when I went to an after work-out brunch hosted by my Jazzercise instructor, Cathy. She invited everyone to come over after our Saturday morning class and bring a dish to share.
One of the ladies brought this delicious cake. I asked her for the recipe and she said she got it on the back of the can of Libby's pumpkin. Really? So I went home and looked on my can and sure enough, there it was. It only took me 5 years to actually try the recipe. And I'm so glad I did! Why did I wait so long!
Why Making a Cake Roll is Not Difficult
I'm always hesitant to make any kind of "roll" cake because I think it's going to be difficult and time consuming. It's really not. As long as you grease your pan well, cover with parchment, grease again and dust with flour, the cake comes out easily. Then you immediately turn it out onto a kitchen towel that's been dusted with powdered sugar and roll that baby up until it cools. Not that bad!
Plus, the batter came together rather quickly and what I was surprised about was that there is no oil or butter in the cake. Yet it comes out so moist and tasty!
How to Make a Classic Pumpkin Cake Roll
- The first thing you do before mixing up the batter is prepare the pan. Grease it generously. I used Crisco shortening. Add parchment paper. Then grease the paper and dust with flour. I used this little strainer but you could also just sprinkle it with your fingers.
- Next, beat up the eggs and sugar until thick and pale yellow.
- Combine the dry ingredients in a small bow, then add to the egg mixture, along with the pumpkin. Stir together until smooth.
- Pour batter into your prepared pan.
- Spread a kitchen towel on the counter and sprinkle with powdered sugar. You will use that after it bakes. Bake the cake for just 13-15 minutes at 375°F. As soon as it comes out, turn out onto the prepared towel, then roll up the cake with the towel. Let it cool. (Scroll for more step by step photos.)
Your egg and sugar mixture should look like this after beating them.
It's always best to combine your dry ingredients before adding to the egg and sugar mixture.
This is what your batter should look like when poured into the prepared pan.
Don't forget to sprinkle your kitchen towel with powdered sugar before turning out your cooled cake.
How to Make the Cream Cheese Filling
- Beat the cream cheese and butter in a large bowl with an electric mixer until smooth.
- Gradually add the powdered sugar and vanilla.
- Once combined, turn up speed to medium high and beat for about a minute.
- Spread onto cooled cake (after you unroll it, of course).
I like to use an offset spatula to spread the filling onto the cake.
The Final Roll for Your Pumpkin Cake
- Roll up the cake.
- Wrap in plastic wrap and refrigerate for at least an hour.
- Sprinkle with powdered sugar. Slice and serve.
This cake is so moist and tender. The filling is so sweet and creamy. It reminds me a little of carrot cake. It's so good, y'all!
Fall officially starts in about 5 days which is the perfect reason to whip up this Classic Pumpkin Roll. What are you waiting for, go bake!
Tools for success
Kitchenaid Stand Mixer - 4.5 Quart in White (This is my favorite mixer of all time!)
Kitchen Flour Sack Dish Towels - Set of 12 (For rolling pumpkin cake)
Measuring Cups and Measuring Spoons
Note: The above items are affiliate links.
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Classic Pumpkin Roll
Ingredients
For the cake
- 4 tablespoons powdered sugar
- ¾ cup all-purpose flour 115g
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs, room temperature
- 1 cup granulated sugar 225g
- ⅔ cup canned pumpkin 175g
For the filling
- 8 ounces cream cheese, softened 227g
- 1 cup powdered sugar 125g
- 6 tablespoons butter, softened 84g
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar, for garnish if desired
Instructions
For the cake
- Preheat oven to 375° F. Grease a 13x18-inch half sheet pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with the 3-4 tablespoons of powdered sugar.
- Combine flour, baking powder, baking soda, spices and salt in small bowl. Beat eggs and sugar in larger mixer bowl until thick and pale yellow in color. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
- Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For the filling
- Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
- (Recipe adapted from Libby's brand pumpkin.)
Video
Nutrition
Readers Photos of Classic Pumpkin Roll
Thank you for making this recipe and sharing the photos with us!
Check out these great pumpkin recipes…
Pumpkin Spice Pecan Cake Recipe
Thankful Pumpkin Pie - a Homemade Pie with a Sweet Message
This recipe is featured on Meal Plan Monday #234 over at The Southern Plate.
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.
Beth says
Can I use pumpkin purée instead of canned pumpkin? Thank you.
Sarah says
I use home made pumpkin puree and it turns out perfectly. Just let your puree sit in a fine mesh sieve over a bowl to let extra liquid drop out for an hour or two after you puree it. Otherwise there's too much moisture in the home made puree.
Lise Ode says
Sounds delicious!
Lise Ode says
Yes you can. 🙂
Lyne says
How far ahead can I make this? I’ve made it before but we had it right away. Thanks in advance
Lise Ode says
Maybe the day before. As always, baked items are always best the first and second day.
Nancy says
I’ve made this many times and it is delicious! I was wondering if it freezes well?
Sarah says
Hi, Can you please verify the amount of flour? One cup of flour is 120 grams. 3/4 cup is 96 grams. So should I measure 96 grams or go with 115 grams instead? Just want to make sure I get my ratios of dry to wet ingredients correct. Thank you so much! Making several of these for the teachers lunch at my daughter's school!
Lise Ode says
Hi Sarah, The original recipe is from Libby's pumpkin. It's actually on the can. It calls for 3/4 cup of flour. When I measured out the 3/4 cup of flour in my home kitchen, and weighed it on my food scale, it read 115 grams. As you might know, there is a slight difference in weight of different brands of flours. And it also depends on how you scoop your flour into your measuring cup. I made it using 115 grams and it came out great. If you're worried about it, just split the difference and use 105 grams. Happy Baking! 🙂 Lise
Bonnie C. says
I love this recipe! I use it all year long and bake for my friends!! I usually triple the batch and I can get 4-5 rolls out of it. I use 10x14 pans and one a little larger. Great recipe and also can be made GF easily too! Thank you !!
Lise Ode says
Hi Bonnie, I'm so glad to hear that you're loving this recipe! I think it's so cool that you make 4-5 rolls. You have lucky friends indeed!
Paila says
Hello, I used a 12x17” cake pan and when I spread the mixture in, it barely covered half the pan so I ended up making a double batch to fill the pan. Did you maybe mean 8x13” instead of 18x13”??
Lise Ode says
Hi Paila, The pan size you need for this cake is 18" x 13". The recipe is correct as written. You can see the pan in the photos on the blog post and see that the batter fits.
Martha says
I live in an RV I was wondering if this could be made into two separate rolls. My oven would only accommodate a max pan of 12x15 which I don't have of course. Thank you for your help
Lise Ode says
I think that would work!
Martha says
Thank you!
Martha says
I made two and they turned out perfectly. Thank you!
Lise Ode says
So happy you enjoyed this recipe!
Christina says
My first pumpkin roll and this turned out brilliantly. The taste was really amazing. Not too sweet, just right…thank you!
Lise Ode says
Oh yay! So happy to hear!
Lauren says
Hi there! I tried the recipe. It looked amazing, and rolled easily without cracking, but the texture was rubbery. I was hoping for light and cakey. Did I do something wrong?
Lise Ode says
Hmmmm, it shouldn't be rubbery. It should definitely be light and cakey.
Liz says
I love this recipe! It always works perfectly and is a fall tradition!
Lise Ode says
Hi Liz! So glad to hear! I love this recipe too!