The Best Pumpkin Roll Recipe Ever!
October 4, 2011 by Heather
When I was at University, I had a roommate who gave me her recipe for a pumpkin roll… I loved it!!! Several times I made it and while it was good, something was off about it. Eventually I figured out that I had written “tbsp” instead of “tsp” for baking soda… oops 
Now that that problem has been solved, I bring you the perfect pumpkin roll recipe! It’s not just me who loves it- we have had bidding wars at church dessert auctions over this thing. Even my husband (who doesn’t like pumpkin) loves it. People are always asking me for it, so I thought it would be an appropriate thing to share with you as we enter this Autumn season.
Here is a visual tutorial of how to make these (see the bottom of post for the recipe)
This is the grease & wax part (wax paper first, then grease). I crease the wax paper around the edges so that it stays in place better, like this:
(which helps the shape of the cake-ish part of the roll)… also, grease it really really well (it’s not cool when the cake won’t come off of the wax paper).
Now pour your mixture onto the pan & smooth it out so that it fills the pan like so:
…and you’re ready for baking. Keep an eye on it near the end of the baking time- you want it a bit brown- if it turns black… you’ve gone too far!
Once you’ve got it out of the oven, you’re at the flip stage. I usually put the pan down first, then a tea towel, then an upside down pan. (I was using my other pan this time, so I used a lunch tray- but you get the idea). Grab hold of the whole thing (with oven mitts on!) and flip it over onto the cool tray.
Congratulations, you pulled off the flip! (are you still with me?) I threw the above picture in for you in case it helps illustrate the order of things (I’ve now removed the pan I cooked it in, and we’re ready to remove the wax paper).
Carefully pull the wax paper away- you really don’t want your cake to stick to the wax paper or start to come apart- this part is really important (that’s why I wanted you to grease your wax paper really well).
…oh, and now you know what my other pan was busy doing (did you notice the tea towel switch?)
I was making 2 rolls when I photographed this (you only need one tea towel ).
Next you’re going to roll up the end of your tea towel (as shown above) and then continue rolling- with the cake and the tea towel. Do this carefully- the cake can crack at this stage if you’re not gentle with it.
Leave your roll sitting like that for 10 minutes so that it’ll cool before you spread your filling in. You can mix your filling during this time.
Unroll (careful that the cake doesn’t stick to the tea towel & get pulled apart). Plop the filling on top.
Spread it around- almost to the edges, but you don’t have to quite go all the way or it’ll just goosh out when you roll it again.
Re-roll it & voila!
Wait ’til you taste it… I’m in love with the filling!
Ingredients
- Pumpkin Roll Recipe
- Roll
- 1 cup sugar
- 1 tsp. soda
- 3/4 cup flour
- 2/3 cup pumpkin (canned- not pie filling, pure pumpkin)
- 3 eggs
- 1/2 tsp. cinnamon
- 1/2 cup walnuts (optional- I exclude them cuz I’m not a fan of walnuts)
- Filling:
- 8 oz. cream cheese (250g)
- 1 tsp. vanilla
- 1 cup powdered sugar
- 2 tbsp. soft butter
Instructions
- Mix the roll ingredients except nuts.
- Grease & wax cookie sheet.
- Pour into pan & sprinkle nuts.
- Bake 15 min. at 375 degrees.
- Roll into T-towel for about 10 minutes.
- Unroll & spread in filling.
Thanks for reading my post today- I really hope you’ll try it!
And I hope you’ll come visit me at my blog, Raising Memories, I just redesigned it & it’s all cute-ified! 
updates and free printables delivered straight to your inbox!
I have been searching for the perfect pumpkin roll for years. Never found it. I am sooo excited to try this recipe. Thanks Heather!
You’re welcome! Hope you love it!
I will have to make this… Last year’s thanksgiving pumpkin roll was a bit on the thin side (used the Libby’s Pumpkin recipe) not sure what I did wrong. It is my hubby’s favorite dessert… need to make it again!
Well I hope you find this recipe an improvement!
I am not a pumpkin pie fan, but my family loves it – this just might be the perfect compromise! Can’t wait to try it. Thanks, Heather!
Thanks for the “blow by blow” pics and instructions on rolling a pumpkin roll. I like your straight-forward, honest way of describing each step. Great post!
Thanks! & you’re welcome!
I’ve always wanted to try making a pumpkin roll, this looks like it would be easy and tasty!!
One question – do you roll the short side or the long side?
Thanks for the “how-to”
you grab hold of the short side and start rolling
When I am rolling up my pumpkin, I use powdered sugar on the pumpkin, so it won’t stick to the towel.
Great idea! I think I’m going to make another roll tomorrow- I look forward to trying that! (I made one today & it stuck to the towel just a little & I got an unwanted crack- I think I didn’t quite bake it long enough- I was baking in someone else’s oven, so it was a little different than what I’m used to!)
What is “Soda” not a soda drink? I don’t cook that much but the recipe looks easy enough.
Baking Soda!
Good point- no soda pop involved!!
Thank you for making this step-by-step “How To”!!! I can’t wait to make this and I’m already looking forward to rave reviews!! =))
Great pictures and page! Looking forward to more yummy desserts in this awesome easy to follow form!!
Thanks Heather!!
(gonna go bookmark the page now! ; )
You’re so welcome! I’m glad you found it helpful & I hope you’ll try it!
Thanks for sharing your recipe. I also sprinkle some powdered sugar on top of mine when done to make it look pretty.
That’s a good idea! I’m planning to make a roll tomorrow- I’m going to try that!
Oh I definitely have to make this! I make a French Yule log every Christmas since 7th grade when my French teacher gave me an incredible recipe. My family goes nuts over it.
This looks like a very similar process.
mmmm that sounds good! What kind of flavour is this french yule log?
This is one of my family’s favorites!! As others mentioned, I sprinkle the towel w/powdered sugar before rolling, too. Did you leave out the walnuts on purpose? I’ve actually forgotten them before. They make it look really pretty though.
I’m going to try that powdered sugar tip next time I make one, for sure! I left out the walnuts because I’m not a fan of them and because when I take it to events, I am often with friends who have severe nut allergies in their families. Someone recommended sprinkling powdered sugar on top to make it look pretty as well- I’ll be trying that, too!
This looks delicious!
Now, I may be a bit on the slow side (it’s typically the case) but why the need to roll the towel and the cake before only to unroll it, fill it, and roll it again? It seems like the first roll is an unnecessary step to me, but then again – I’m always looking for ways to skip steps.
Rolling it warm first, sort of gives it the ‘log’ shape.
If you don’t roll it when it’s warm, it will crack/break when you try to roll it cool….trust me lol
Glad I asked!
I have about 3 differnt size cookie sheets, what size do you use? This looks soooo good and easy. Thank you sharing it.
10×15″ You’re welcome!
hi what size cookie sheet do you use… can’t wait to try it.
10″ x 15″ Enjoy!
Thank you for such an awesome recipe!! Tried it last night for a family gathering and it was a big hit!! I’m going to make another one for a work luncheon this week. Super easy, super delicious! Thanks again, Heather!!
I’m glad you tried it! You’re welcome!
I have made this recipe 3 times, the first time it worked out perfectly…but the next two times it has been rather frustrating! it comes our of the oven perfectly, the wax paper comes of perfectly, and it rolls up perfectly, but when I unroll it it splits. I unroll it VERY slow… am I not letting it cool enough? HELP! I love it too much for it only to work the one time!
hmmm… my only guess is that maybe it needed to bake just a little longer. I know what you mean- I have made several pumpkin rolls this year & I had 2 that cracked a bit (I was able to hide the cracks on the inside of the roll luckily though). I find that when they stick too much to the towel, it’s usually because I could’ve left it in the oven a little longer.
Tried it && absolutely love it!!! Thanks for sharing!
Yay, I’m glad you love it!
You’re welcome!
Yum! I wanted to let you know that I featured this recipe on my “What I Bookmarked This Week” post – stop by and see!
Is a “tea towel” the same thing as a “dish towel”?
I’m not sure what the technical definition is, but I use one of the ones that is more flat & less “towel-y”… so less ‘fluffy’… does that even make sense? There’s got to be a better way to explain that!
Perfectly understandable! Thanks!
You’re welcome!
Tea towel & dish towel are indeed the same thing….think it’s just a matter of where you live, as to which term you use lol
I found this recipe today…made 2 rolls loved it…very easy and yummy…for the towel I use flour bags…they are just thin cotton fairly inexpensive!! This wad my first time making pumpkin rolls but definatrly not my lest especially with thus recipe
Hi, This looks absolutley delish, I have a question though,What is canned pumpkin, I am in Australia,we dont seem to have this on our supermarket shelves, can I cook and puree some pumpkin to make 3/4 of a cup?
That is a good question… to which I am not sure of an answer, but after a little googling, it looks to me like you could do that. If you do it, let us know how it works out!
this is absolutely wonderful-my daughter makes it often..
I made this last night and replaced the pumpkin with a can of sweet potato and it was delicious! The icing in the middle is so good and not too sweet. Will definitely try this with pumpkin the next time I find a smaller can of pumpkin puree – unless someone can help me think of how to use the leftover pumpkin as I could only find one of the massive cans and didn’t want to waste it so hence substituting the sweet potato which I could find in a smaller can and was exactly the amount I needed! Regardless, I would make this recipe again with both delicious flavours!
That is an interesting idea! Good to know it worked- I’ll have to try that sometime! I know what you mean about leftovers. This recipe has become popular with my family & friends so now I end up making a lot of rolls around this season & use a lot of the pumpkin, but I am still on the hunt for other good pumpkin recipes for all of the extra pumpkin!
Mix leftover pumpkin in pancake batter. Yummy!
This is the recipe that I use and everyone always loves it! I was just thinking about pumpkin rolls today and then here you are posting about them
What do you grease the pan/ wax paper with?
Butter
My stomach is now growling! This looks so good. I posted it on Pinterest so I wouldn’t lose the recipe.
Blessings,
Debbie
hmmmm – this looks almost easy enough that I can even handle it – wish me luck!
Good luck! You’ll be fine!
I finaly got up enough courage to make this today and it turned out delish!
mine also stuck to the towel a bit, still looks great but a little powder sugar on top and its flawless and taste wonderful!I wasn’t sure what size pan to use so I used a 17×11 pan and cooked 10 minutes. Thank you for sharing with us.
Good to know that that size works too! My pan is 10×15 that I usually use.
So glad you tried it!
I make a similar recipe. I make 3-5 rolls all at one time. Once cooled you can wrap in saran wrap & foil and freeze. Pull out of freezer a few hours before a pot luck and roll is thawed by the time you get to your event. Great when you need a last minute item to bring. And it’s easy to do all the cooking on one day.
Such a good idea- I need to declare a day pumpkin roll day & make & freeze a bunch!
Everything happens for a reason. My seemingly healthy grandfather was admitted to the hospital for a minor infection and somehow 2 weeks later is in ICU. My mother is beside herself and just yesterday said she was craving pumpkin roll. Today I saw this on pinterest. I think it’s a sign. I need to make my mama this pumpkin roll. Thanks for the rolling tutorial. I have no doubt I would have screwed that part up.
You’re welcome- I’m glad the tutorial helped!
So glad the timing was good for you- hope your grandfather gets well soon!
I read this email today so decided to go ahead and make one. Easy peasy and it is delicious. I cut the long roll into 3 sections and froze them separately. I snuck a taste and it’s AWESOME!! Thanks for the tutorial pix.
Good idea to freeze them- if I can ever make enough that everyone around me doesn’t eat it before I can get it in the freezer!
I made the pumpkin roll today – YUMMY !!!!! I added the walnuts on the top after pulverizing them in a processor, so it was more like crumbs. Don’t care for large chunks of nuts in things, but it does really add great flavor!
Then I got to thinking, I have quite a few well ripened bananas in the freezer! How would a banana roll be?! I used the same recipe, but left out the pumpkin and put two well ripened (black) bananas in it. I also left out the cinnamon. The walnuts (again pulverized) I just added into the mixture. Same amount of time, and same yummy filling/frosting!! It turned out fabulous! Like a banana bread with frosting!
Heck, you could put that frosting on anything and it would taste good!
Thanks you so much for sharing the recipe. Now I have two wonderful varieties of dessert rolls!!!!
Oh! That sounds delicious! I will have to try a banana roll next time! Thanks for sharing that! (You are right- the filling is so good!)
Pumpkin rolls are sooo yummy! If you lay the wax paper in the pan after you have greased it, lining it up with the two sides, and cut off the other two sides, you won’t have to deal with the wax paper hanging over. It comes out just fine.
Thanks for the tutorial! I;m making my 2nd one now. I spray my parchment paper with Pam baking spray and it plops right off.
I made my first pumpki roll last night and let it cook rolled up in the towel for the 10 minutes,but when I enrolled it, it cracked badly and was so hot the filling melted and when I rolled it up again it was not round but very oval and flat looking.
Today I cooked it a couple more minutes and let them cool (2 of them) for one hours and had much better success. How do your get your to cool so fast in 10 minutes.
The first one looked funny but tasted good. The other 2 are in the freezer for a bake off at work, will find out about the taste then.
thanks for the recipe and helpful hints, I am going to make this for our family Thanksgiving.
I made my very first pumpkin roll a couple of days ago and I must say it was really good. A couple of questions though. Does anyone have any tips to get the cake to release from the towel without sticking? The powdered sugar did not do the trick. I actually was thinking of trying parchment paper instead. Glad I actually made two as the first one is gone and we are wanting more. Best part I have never been a pumpkin fan until I tried the pumpkin roll and now I am hooked.
I pretty much use the same recipe except I add .5 tsp of nutmeg and .25 of pumpkin spice..it is delicious. Also I’ve found it to be just as easy to pick up the edges of the wax paper-bc its not really hot when it comes out of the oven and just flipping it over quickly onto the powdered towel. I also butter my pan and then put wax paper on top so it stays and then i grease the wax paper. Have a Happy Thanksgiving everyone! Enjoy your pumpkin roll!
This looks very similar to the version I use – from my hometown’s PTA cookbook, except they sprinkle 1/2 cup of toasted pecans on top of the batter. The pecan side then becomes the outside of the cake roll. After filling and rolling sprinkle with powdered sugar for a beautiful presentation!
Oh, and if you sprinkle the tea towel with powdered sugar before rolling, the cake roll will not stick as badly. The trick is too not leave it too long!
this is my all time favorite autumn treat. I add almond flavoring instead of vanilla. It is heavenly!!!
Never done a roll before. The step by step directions and pictures really gave me the confidence to try it. And by the way, it came out perfect. Yummy!
I found your recipe on Pinterest and had to try it. I used a jelly roll pan instead of a cookie sheet and sprinkled the roll with powdered sugar afterwards. I snuck a little taste…it’s yummy. Can’t wait to share it with my family.
Mmmm… I am so excited to try this! Looks delicious.
I made 3 of these last week! My husband and those whom we shared with said it was the best pumpkin roll they have ever had! I didnt do this but next time will sprinkle powdered sugar on the tea towel. Also gives a great look and wont stick to the wrap.. if it makes in wrapping that is
Thanks so much for sharing! I am making 6-8 more for gifts this week! I love how simple of a recipe it is as well. Thanks again!!
Just a tip….if you use parchment paper instead of wax, you don’t have to grease it….I use parchment paper for everything now & it’s just great! It can also be used over & over (the same piece) for such things as cookies….thanks for sharing the recipe, this is truly delish!!
I think I’m in love with you! LOL On my way to the store for ingredients…… Thanks for publishing this – it looks amazing – can’t wait to make it!
Well, as I suspected………..this was AWESOME! Will be part of my Thanksgiving dinner this year – thanks again!
Yay!
You’re so welcome!
how big is the cookie sheet you used here?
10ish by 15ish inches
This was soooooooo delicious and even better was super easy!
This is pretty much identical to the Libby’s recipe
AKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY’S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
I am looking for a pumpkin roll recipe that will produce a pumpkin roll I can ship (overnight) to a friend’s young son. Do you think if I wrap this properly I could do that?
Did you ship one already? I would like to know how you did it – any tips would be appreciated!
I make cake rolls (Red Velvet & Pumpkin) every year. I like to freeze the cake rolls because they slice easier when they are still slightly frozen. To keep the cake rolls from breaking apart while in the freezer and/or being moved about, I take a cake board that is used for a sheet cake and cut it into strips (approx 4″x12″). I place the cake roll on this strip and then wrap it well with plastic wrap.
Would you share you velvet cake recipe? I would like to try one!
I HAVE USED THIS RECIPE FOR 2 YEARS NOW, AND HAVE GOT NOTHING BUT COMPLIMENTS!
IT REALLY IS THE BEST RECIPE THERE IS!
LAST YEAR, JUST FOR FUN I TOOK ORDERS FROM MY HUSBANDS PLACE OF WORK. ENDED UP MAKING AT LEAST 45 OF THEM FOR HIS EMPLOYEES THANKSGIVING DINNERS!
DIDN’T KNOW IT WOULD BE SUCH A HIT.
THANKS SO MUCH FOR THIS EASY STEP BY STEP RECIPE!
I whipped this up this morning (yes, on thanksgiving…) because i forgot to tell someone to bring dessert (my dessert junkie friend almost cried!). and I’ve never made it before but it really was quite simple! The tips & pics were very helpful! Thanks!!
Made 2 Pumpkin, and 2 banana rolls today and they all turned out fantastic! Thanks for the recipes and different ideas(bananas instead of pumpkin), This is a great site! Thanks again!