Name: How to Make a Perfect Pumpkin Roll Cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 3/4 cup all-purpose flour; 1/4 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 cup granulated sugar; 3 large eggs; 2/3 cup canned pumpkin; 1 teaspoon vanilla extract; Filling:; 8 ounces cream cheese, softened; 2 Tablespoons butter softened; 1 teaspoon vanilla extract; 1 cup powdered sugar, plus more for dusting

Jump to Recipe Print Recipe

This How to Make a Perfect Pumpkin Roll Cake is an absolute crowd-pleaser and so much easier to make than you'd think. Rich, indulgent, and perfectly sweet, it's the kind of treat that disappears fast. Get ready for everyone to ask you for the recipe!

Did You Know?

The pumpkin roll cake — a thin sponge cake rolled around cream cheese filling — became an iconic American fall dessert after Libby's pumpkin company printed the recipe on their cans in the 1960s. The trick to rolling the cake without cracking is to roll it while still warm (the steam keeps it pliable), let it cool completely in the rolled position, then unroll, fill, and re-roll. Trying to roll a cold cake will always crack it.

Pro Tips

Bring eggs and butter to room temperature before mixing for the smoothest batter. Test doneness with a toothpick in the center. A few moist crumbs clinging to it means it is ready.

Frequently Asked Questions

1. What is a pumpkin roll cake?

A thin pumpkin spice sponge cake rolled around a cream cheese filling, creating a beautiful spiral pattern when sliced. It is a classic fall and Thanksgiving dessert.

2. How do I roll the cake without it cracking?

Roll the cake while it is still hot from the oven — warm cake is pliable and flexible. Roll it up in a clean kitchen towel dusted with powdered sugar and let it cool completely in that shape.

3. Why do I roll the cake in a towel first?

Rolling the hot cake in a towel trains it to hold the spiral shape. When you unroll it later to add the filling, the cake remembers the curve and re-rolls without cracking.

4. What is the filling made of?

Cream cheese, butter, powdered sugar, and vanilla beaten until smooth and fluffy. The tangy cream cheese filling contrasts perfectly with the sweet, spiced pumpkin cake.

5. What temperature and time for the cake?

375 degrees for 13-15 minutes on a parchment-lined jelly roll pan (15x10 inches). The cake should spring back when gently pressed and not look wet. Do not overbake.

6. What pan do I need?

A 15x10-inch jelly roll pan (also called a half sheet pan with a rimmed edge). Regular sheet pans are too large and produce a cake that is too thin to roll.

7. How do I prevent the cake from sticking?

Line the pan with parchment paper greased on both sides. After baking, immediately flip onto a powdered sugar-dusted towel and peel off the parchment before rolling.

8. How far ahead can I make a pumpkin roll?

Make up to 3 days ahead and refrigerate tightly wrapped in plastic. The flavor actually improves overnight as the cream cheese filling sets and the spices meld.

9. Can I freeze pumpkin roll cake?

Yes — wrap the filled and rolled cake tightly in plastic then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and slice cold for the cleanest presentation.

10. How do I slice the roll for the prettiest spirals?

Use a sharp knife dipped in hot water and wiped between each cut. Cut with a gentle sawing motion, not pressing down. Cold cake from the fridge cuts the cleanest.

Watch How to Make This