Watch me make this easy pumpkin cake rolls from start to finish!

I  learned how to make cake rolls a year ago and I’ve been in love with them ever since! I keep trying to think of different cakes I can roll-up. One of my favorites is the classic pumpkin cake roll. You can’t go wrong with a pumpkin cake roll on the dessert table for the holidays. They are so delicious and quite impressive looking don’t ya think?

The good part is that they only look complicated to make, once you make this pumpkin cake roll you’re gonna see just how crazy easy they are to make and you’ll be whipping them up left and right. They’re also really fun to make believe it or not.


I HIGHLY recommend making cake rolls the day before you want to serve them. The texture and taste become something amazing once it’s had a chance to sit in the fridge overnight. Below is a photo of the cake rolls the next day. So moist and delicious! Although they were pretty darn good the first day as well.

easy pumpkin cake rolls

How To Get The Best Cake Roll

Pan Sizes Matter: I used a 10 x 15-inch baking pan  (jelly roll pan) in the video and it produced a fluffy, moist cake roll.  I made another one in a 12 X 16-inch pan and it produced a dense cake roll which was thinner but still moist and much easier to roll and unroll without sticking. Both were good so I guess choose how you’d like your finished texture to be like. Moist and dense or moist and fluffy. Hubby thought the thinner one had a slightly rubbery texture though.

Roll Immediately: As soon as the cake comes out of the oven, get those oven mitts on because you’ll want to get it out of the pan and start rolling while it’s hot. If you let it cool down, it will be more likely to tear while rolling. A hot cake rolls much easier.

Choose A Good Cloth: Be sure to use a clean, flat-weave kitchen towel with little to no texture on it. Those fluffy kitchen towels will ruin your cake roll. Make sure that it’s been washed in plain water, no laundry detergent. Also, be sure to cover the cloth with a dusting of powdered sugar to prevent sticking.


This pumpkin cake roll recipe is divine! Super moist and really packs an amazing pumpkin spice flavor. The cinnamon pecan cream cheese filling is simply amazing. These pumpkin cake rolls would make wonderful food gifts.

easy pumpkin cake roll

Get the Recipe: Easy Pumpkin Cake Roll

4.67 from 9 ratings


  • 3 eggs, room temperature
  • 2/3 cup pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 3/4 cup white sugar
  • 1/4 cup brown sugar, packed
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 8 oz cream cheese, room temperature
  • 4 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/2 cup pecan pieces


  • Preheat oven to 375.
  • Grease a 10x15 jelly roll pan, line it with parchment paper and then generously grease the parchment paper. Set aside.
  • In a large bowl beat eggs until foamy, about 5-7 minutes
  • Mix in pumpkin puree and vanilla extract until well combined.
  • Mix in white sugar and brown sugar. Set aside.
  • In a small bowl stir together the flour, cinnamon, pumpkin spice and baking soda.
  • Gradually add the dry mixture into the wet mixture.
  • Stir until well incorporated.
  • Let batter sit for 10 minutes.
  • Pour the batter evenly into the jelly roll pan and spread to an even layer.
  • Bake for 7-10 minutes. (Be extra careful not to over bake. The cake is very thin and will not require much time.)
  • As soon as the cake comes from the oven,dust a kitchen towel with powdered sugar and place it over the pan.
  • Place a large cutting board on top of the towel and flip them both over so that the cake is resting on the kitchen towel.
  • Slowly remove the parchment paper from the cake.
  • Starting at the short end of the cake, begin slowly rolling the cake, keeping it tight. (The towel should be rolled with the cake)
  • Set the cake aside and let it cool.
  • To make the filling, beat the cream cheese and butter until creamy.
  • Beat in the powdered sugar and vanilla extract.
  • Stir in the chopped pecans.
  • Refrigerate for 15-20 minutes to firm up the filling.
  • When cake is cooled, carefully unroll it.
  • Carefully spread on an even layer of filling.
  • Roll the cake back up, slowly peeling away the towel.
  • Wrap in plastic wrap and refrigerate for 3 hours or overnight for best results.
  • Slice into 1-inch slices and serve.
  • Dust with powdered sugar is desired.



Don't overbake! Overbaking will cause a rubbery-like texture. Keep a close eye on the cake as it cooks. This cake is very thin and can get done within 7-12 minutes (depending on how hot your oven tends to run)
Make a day ahead if possible. They taste better the next day.
Author: Divas Can Cook
Tried this recipe?Mention @divascancook on Instagram or tag #divascancook.