You are currently viewing You’ve Heard of a Jelly Roll – Well a Pumpkin Roll is Even Better!

You’ve Heard of a Jelly Roll – Well a Pumpkin Roll is Even Better!

A pumpkin roll is an amazing dessert to serve for Thanksgiving – and it’s easier to make than you think. Follow the step-by-step instructions with a special trick for pumpkin roll success.

Some find making a roll cake daunting but here’s a special trick from a pro who knows to make it easy so you can get it right the first time. 

Pumpkin Roll Recipe - How to Make a Pumpkin Roll

Pumpkin Roll

Pumpkin Cake

  • ¼ c powdered sugar
  • ¾ c flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp salt
  • 3 eggs (room temperature)
  • 1 c sugar
  • ⅔ c Libby’s 100% Pure Pumpkin


  • 8 oz cream cheese, at room temperature
  • 1 c icing sugar
  • 6 Tbsp butter, softened
  • 1 tsp vanilla extract
  • ⅓ c heavy cream
  1. Preheat oven to 350° F.
  2. Grease a jelly roll pan (or a cookie sheet with sides) and line with parchment. Grease the parchment and sprinkle with flour. This will make it easier to take the cake out of the pan while hot.
  3. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
  4. Separate room temperature eggs. Set aside yolks. Add salt to whites. Whip egg whites on high, adding sugar. Whip to medium peak – foam on beaters have a point that curls. Set aside.
  5. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture.
  6. Put egg yolks and icing sugar in bowl of stand mixer and whip for 4 minutes, until doubled in volume.
  7. Remove yolk mixture from stand mixer. Using a whisk, add vanilla.
  8. Add about a third of the flour to yolk mixture with whisk.
  9. Fold in ½ of the egg whites with the whisk.
  10. Fold in remaining flour with whisk. Then fold in remaining egg whites with a silicone spatula, lifting the batter up to add air. Make sure the egg whites are mixed in.
  11. Pour batter into prepared jelly roll pan. Make sure it is in the corners and spread evenly. Bake for 12 minutes. (Not browned. Test for doneness by pressing with your finger in the center. It should spring back.) Loosen the sides of the cake with a knife.
  12. *While the cake is still hot* generously sprinkle the cake with icing sugar, covering the whole cake. (This keeps it from sticking to the towel.) Lay a clean tea towel over the jelly roll pan. Place the bottom of another jelly roll pan on top of the tea towel (like you’re putting one inside the other). Flip them over and remove the pan the cake was baked in (which is now on top.) Peel off the parchment paper. Generously dust this side of the cake.
  13. Roll the cake in tea towel to cool: take the short end and fold it over the cake and start rolling. Completely roll cake in tea towel. When it cools rolled, it remembers this shape and won’t crack when rolled with a filling. *Cool completely.*
  14. While cake is cooling, prepare the filling. Beat cream cheese and butter on medium speed until creamy, about 2 minutes. Add icing sugar, heavy cream and vanilla extract on low. Increase to high speed and beat for 3 minutes. Should be spreadable. (Add a little icing sugar if frosting is too thin or a tablespoon of cream if too thick.)
  15. When cake has completely cooled, gently unroll it, leaving it on the tea towel. Spread filling evenly on cake.
  16. Fold from short end and roll cake (without tea towel). Cover with plastic wrap and chill until filling is set, about 1 hour.
  17. Sprinkle with icing sugar for a classic roll, or decorate the top with whipped cream and toasted pumpkin seeds just before serving.
  18. Serve immediately, or wrap tightly and refrigerate for up to 1 day.
Pumpkin Desserts

Nestlé USA, Inc. via Family Features

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