Whip out your baking tools and give this Easy Pumpkin Roll a try. Made with the best pumpkin ingredients, your entire family will love this sweet autumn treat!

A Quick Look

Recipe Name: Easy Pumpkin Roll
Ready In: 80 minutes
Serves: 10 slices
Main Ingredients: Roll, all purpose flour, baking soda, baking powder, cinnamon, pumpkin pie spice, salt, eggs
Why You'll Love It: Whip out your baking tools and give this Easy Pumpkin Roll a try. Made with the best pumpkin ingredients, your entire family will love this sweet autumn treat!

Enjoy this classic pumpkin roll recipe this autumn

Are you ready to enjoy the best pumpkin roll you've ever tried? You're in luck, because this Easy Pumpkin Roll recipe is sure to do the trick.

This delicious dessert recipe is perfect for the fall season ahead. Made with ingredients like pumpkin pie spice, cinnamon, pumpkin puree, vanilla, and cream cheese, it's savory yet sweet and tastes incredible!

Though this makes a wonderful dessert option for Thanksgiving or Christmas, this easy pumpkin roll is so tasty that you'll want to enjoy it multiple times this fall!

Ingredients for a pumpkin roll

This classic pumpkin roll uses one set of ingredients for the roll, and another for the cream cheese filling. By using pumpkin pie spice in both parts as well as pumpkin puree and cinnamon in the roll, we're loading up this recipe with all of the fall flavors!

Roll

Flour: To create the best pumpkin roll, you will begin with 1 cup of all purpose flour. Any brand is fine.
Baking soda: Next, add ½ teaspoon of baking soda. This will help the texture.
Baking powder: Follow the baking soda with ½ teaspoon of baking powder.
Cinnamon: Next, add flavor to the pumpkin roll by including 1 teaspoon of cinnamon.
Pumpkin pie spice: In this recipe, pumpkin pie spice is a must! Use 1 tsp.
Salt: Don't forget the salt! Use ¼ tsp.
Eggs: Then, throw in 3 large eggs. These will help all of the ingredients bind together. They will also contribute to the pumpkin roll's texture.
Pumpkin puree: Thicken up the roll and contribute to the pumpkin flavor by including ¾ cup of pumpkin puree.
White sugar: Then, sweeten things up with 1 cup of white sugar.
Vanilla: Last but not least, finish off the pumpkin roll base with 1 teaspoon of vanilla extract.

Filling

Cream cheese: For the filling, start with 8oz of softened cream cheese. You can use full or reduced fat, but I recommend full fat for the most flavor.
Butter: 4 tablespoon of softened butter will make the filling taste extra delicious.
Pumpkin pie spice: Add a bit of pumpkin flavor by including ½ teaspoon of pumpkin pie spice in the filling mixture.
Vanilla: Then, include 1 teaspoon of vanilla extract.
Powdered sugar: This recipe is complete with the addition of 1 cup of powdered sugar.

Photo of ingredients for Easy Pumpkin Roll with labels.

Tools required to make this easy pumpkin roll recipe

To make this homemade pumpkin roll, you will need a variety of kitchen tools and measuring cup sizes. Everything is listed below! I recommend gathering everything before you begin.

Baking sheet
Parchment paper
Nonstick spray
Medium mixing bowl
Whisk
Large mixing bowl
Hand mixer
Spatula
Toothpick
Frosting knife
Kitchen towel

For measuring out ingredients, you will need ¼ tsp, ½ tsp, 1 tsp, ¾ cup, and 1 cup sized measuring cups.

How to make this simple pumpkin roll recipe

Ready to get started? You can expect this pumpkin roll to require around 30 minutes of prep and baking time.

To begin, preheat the oven to 350°F and line a baking sheet with a large piece of parchment paper. Spray the parchment paper with nonstick spray. I used an 11 x 15 baking sheet, but you can use a bigger sheet if needed. If that's the case, do not spread the batter all the way to the edges. You want a little parchment paper sticking up at the ends so you can lift it once cooked.

Using a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.

Then, grab a large bowl and a hand mixer. Beat together the eggs and pumpkin, and then add the sugar and vanilla and beat until creamy. Slowly add the dry flour mixture to the wet ingredients until everything is combined.

Next, pour the batter into the greased and parchment lined baking sheet. Spread evenly into all corners.

Bake for 12-14 minutes, or until a toothpick inserted comes out clean.

Immediately lift the parchment paper and cake out of the pan and lay it on a heat-safe surface. Begin rolling from the narrow shorter side, including the parchment paper. It will be hot, so use a towel to help roll if necessary. Roll until the cake and parchment paper are in a log.

Then, move the log to a cookie cooling rack and let it cool completely.

Once the cake has cooled, unroll slowly. Add the frosting evenly to the cake using a frosting knife. Re-roll the cake tightly without the parchment paper this time, using a towel to aid if necessary. You want to keep it as tight as possible! Trim the edges for a better presentation,

Transfer the roll to fridge for an hour to cool before slicing. Dust with powdered sugar and slice. Enjoy!

Storing leftovers

Any leftover pumpkin roll should be stored in the refrigerator, as it can't be left at room temperature due to the cream cheese filling. Store in an airtight container and enjoy within 3-4 days.

You may also freeze the pumpkin roll. Store in a freezer bag or airtight container and enjoy within 1-2 months. Be sure to thaw before digging in.

Recipe Tips

What is the secret to rolling a pumpkin roll?

The first tip is to line the baking sheet in parchment paper! Once baked, the roll can be lifted off the pan using the edges of the paper. Then, you'll begin rolling while it's hot. The sooner you do this, the less likely the roll is to crack. Allow the roll to cool. Once cooled, unroll it to add the filling. Rerolling should be easy since it cooled in that shape!

For complete directions, see the recipe card below.

What is pumpkin roll filling made of?

Recipes vary, but this pumpkin pie roll filling is made with cream cheese, butter, pumpkin pie spice, vanilla, and powdered sugar.

Why does my pumpkin roll crack when I roll it up?

An overbaked pumpkin roll can crack when rolled. To avoid this, be sure to keep an eye on the roll as it bakes, and remove from the oven after no more than 14 minutes. Roll right away.

Why is my pumpkin roll tough?

When mixing the ingredients, be sure not to overmix! Doing so can cause a tougher roll.

If you liked this recipe, you'll want to try these!

Craving some more pumpkin recipes? We have so many where this one came from. There's even a recipe for a pumpkin espresso martini and an iced pumpkin spice latte! For our pumpkin favorites, check out the list below:

Recipe by Erin Morrissey and Photos by The Mindful Hapa

Erin Antoniak