Pumpkin Roll Cake Recipe - Fun, Festive Fall Dessert (2024)

3.82 from 11 votes

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Rolling a cake requires some practice and finesse, but it also adds an element of fun to the recipe, which is part of the reasons that kids enjoy making this pumpkin roll.

1. Spread the cake batter into a baking sheet lined with parchment paper.

• Bake for 12-15 minutes in a pre-heated oven at 375°.
  • The cake is done with it is light and springy to the touch.
  • It is better to err on the side of less time in the oven rather than more time in the oven. I’ve tossed out more than one roll cake because I baked it too long and was unable to roll the cardboard-like cake.
• Allow to the pumpkin cake to cool for five minutes.

2. Invert cake onto a kitchen towel that is dusted with powdered sugar.

• Gently peel the parchment paper off the cake
• If you have some crispy edges, simply trim them off with a paring knife.
  • The cake has to be soft and pliable to roll well.
• Roll the pumpkin cake in the towel, jelly roll-style.

3. Place the towel-wrapped roll cake on a wire rack and allow it to cool completely.

• It is critical that the cake is completely cooled before unrolling.

4. When the cake is completely cool, unroll it and spread the cream cheese filling on evenly on top of the pumpkin cake.

• Leave a border of at least 1/2 an inch.
• Reroll the cake, starting at one end.

Admittedly, I’ve never used a pumpkin from the garden or market for anything other than carving it for Halloween.

In fairness, this is probably the second or third time I’ve ever made pumpkin-anything in the kitchen.

My previous experience with pumpkin recipes was pumpkin pie, probably my favorite pie in the world.

How to Store a Roll Cake

If you are making this pumpkin roll a day or two in advance, put it in an air-tight container and refrigerate until you are ready to serve it.

• You can freeze a roll cake for up to three months in your freezer with good results.
• Use kitchen wrap for an air-tight seal before freezing.
• Allow it to thaw in the refrigerator overnight before serving it.

I suppose that using the real thing is a goal that I will consider for some future creation.

My mom always used pumpkins out of her big garden on our farm; to be sure there were always plenty to be picked.

I’m still a sucker for convenience in the kitchen, especially when trying something new and unfamiliar to me.

The work is a bit less, and the risk seems a bit lower as well.

This was a fun pumpkin cake to put together, similar to our Buche de Noel (Christmas log), another cake roll recipe of ours.

This pumpkin roll is fun, it’s great looking, and it was a hit among everyone who tried it. Give this easy pumpkin roll a try; it’s a sure bet to please!