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Pumpkin Roll Cake

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  • Level: Easy
  • Total: 4 hr 35 min (includes cooling and chilling times)
  • Active: 20 min
  • Yield: 1 cake
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Butter, for greasing pan

2/3 cup all-purpose flour, plus more for flouring pan

2 teaspoons ground cinnamon 

1 teaspoon baking powder 

1 teaspoon ground ginger 

1/2 teaspoon ground nutmeg 

1/2 teaspoon kosher salt 

1 cup granulated sugar 

3 large eggs 

1/2 cup pumpkin puree 

1/2 cup confectioners' sugar 


1 cup confectioners' sugar

Two 3-ounce packages cream cheese, softened 

4 tablespoons (1/2 stick) unsalted butter, softened 

1/2 teaspoon vanilla extract 

Confectioners' sugar, for dusting


  1. For the cake: Preheat the oven to 375 degrees F. Line a jelly-roll pan with parchment paper. Lightly grease and flour the paper.
  2. In a medium bowl, combine the flour, cinnamon, baking powder, ginger, nutmeg and salt.
  3. In a separate bowl, beat the granulated sugar and eggs until light and fluffy, about 5 minutes. Mix in the pumpkin until combined. Slowly add the dry ingredients to the pumpkin mixture. Pour the batter out onto the prepared jelly-roll pan. Drop the pan twice on the counter to even out the batter and release any bubbles. Bake for 15 minutes.
  4. Meanwhile, dust a dishtowel with the confectioners' sugar. Immediately transfer the cake to the powdered dishtowel and gently roll from one short end to the other. Refrigerate on a pan or plate until completely cool, about 2 hours.
  5. For the filling: Combine the confectioners' sugar, cream cheese, butter and vanilla. Beat until light and fluffy.
  6. Unroll the cake and spread with the filling. Re-roll the cake and wrap with plastic wrap for 1 to 2 hours. Dust with confectioners' sugar before serving.
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