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–+ servings
Pumpkin roll sliced on the counter.

Grandma's Pumpkin Roll Cake Recipe

Melissa Norris
Learn how to make this from-scratch pumpkin roll cake recipe straight from Grandma's kitchen (with optional homemade pumpkin puree). Skip the Libby's pumpkin roll recipe and follow this tutorial instead. This is an easy-to-follow recipe that blends tangy cream cheese frosting inside a tightly rolled spiced cake. It marries the flavors of cheesecake and pumpkin spice - aka, the best thing you've ever had.
4.70 from 33 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 276 kcal

Equipment

  • Stand Mixer
  • Whisk
  • Spatula
  • 10"x15" Jelly Roll Pan
  • Parchment Paper
  • Tea Towel
  • Cooling Rack

Ingredients
  

For the Cake

  • 3 whole eggs well beaten (Grandma’s notes-beat for 5 minutes until light and foamy)
  • 1 cup sugar
  • 2/3 cup pumpkin puree see post for homemade option
  • ¾ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger

For the Filling

  • 1 cup powdered sugar +more for dusting the towel
  • 8 ounces cream cheese room temperature
  • ½ cup butter softened
  • 1 teaspoon vanilla extract
  • 2 teaspoons maple syrup optional

Instructions
 

For the Cake

  • Preheat oven to 375ºF.
  • Grease and flour a 10x15 inch jelly roll pan with oil. Or, line pan with parchment paper and spray with avocado oil (that's the easy way!). Remember to be generous with your oil.
  • Mix together flour, baking powder, salt, and spices.
  • In the bowl of your stand mixer with the whisk attachment, beat eggs for 5 minutes (yes, the whole 5 minutes) until light and foamy.
  • Add sugar and stir until creamy, then gently fold in the pumpkin puree.
  • Fold in the dry ingredients and stir until just combined (don't overmix the batter, stir until there is no more visible flour).
  • Pour batter into prepared jelly roll pan and spread until even. Pick up the pan and tap it (the bottom of the pan) against the counter a few times to remove air bubbles. (I jumped when Grandma did this; it makes a bang!)
  • Bake for 13 to 15 minutes, until the cake is done.
  • While the cake is baking, place a clean flour sack or tea towel on the counter and sprinkle with a bit of powdered sugar.
  • As soon as the cake comes out of the oven, run a butter knife around the outside edge of the cake to separate it from the pan. Immediately, using hot pads, turn the pan upside down over the prepared towel. Pat the back of the pan, if needed, but the cake should fall out easily (especially if you used parchment paper).
  • As soon as the cake is out of the pan, place another clean flour sack towel on the short end of the cake and roll it up like a sleeping bag.
  • Cool the cake on a wire rack for about 30 minutes.

For the Filling

  • While the cake is cooling, prepare your filling by creaming together the cream cheese, powdered sugar, softened butter, vanilla, and maple syrup.
  • Unroll the cooled cake and carefully spread the filling evenly over the surface. Reroll the cake (without the towel this time), cover, and allow to chill in the refrigerator for a minimum of 30 minutes.
  • When ready to serve, slice the cake into rounds and dust each piece with powdered sugar.

Notes

Tips for the Best Pumpkin Roll Cake:

  • Use From-Scratch Pumpkin Puree – I’m telling you, if you’ve only ever had pumpkin puree from a can, you’re missing out! The flavor of homemade pumpkin puree is unmatched and really does come through in this recipe. Take the time to make your pumpkin puree. Find my tutorial for pressure canning cubed pumpkin or cooking and freezing pumpkin puree here, or my quick-tip for cooking pumpkin in the instant pot below.
  • Jelly Roll Pan – A jelly roll pan is a must, specifically a 10″x15″ jelly roll pan. If you don’t have a jelly roll pan, grab one now; otherwise, your cake will be too thick or too thin and rolling will be a challenge. Think Goldilocks here; we want the thickness just right.
  • Plan Accordingly – Did you know this cake is actually rolled twice? Once to form the shape we’re after while the cake is still warm. Then again after it’s been chilled, unrolled and filled with frosting. This does take a bit of extra time (though most of it is hands-off time), so plan accordingly.
  • Follow Instructions – It may be tempting to cut corners and skip steps when making this pumpkin roll recipe, but don’t do it! The cooling and resting time is necessary to avoid cracking or crumbling of the cake. Rest-assured, the cake will still taste delicious, but it just won’t have that wow factor.

Nutrition

Serving: 1sliceCalories: 276kcalCarbohydrates: 36gProtein: 2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 40mgSodium: 254mgPotassium: 70mgFiber: 1gSugar: 28gVitamin A: 2611IUVitamin C: 1mgCalcium: 49mgIron: 1mg
Keyword Pumpkin Roll, Pumpkin Roll Cake, Pumpkin Roll Recipe
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