This is THE most foolproof pumpkin roll recipe you’ll make! Once you make this simple pumpkin roll, you’ll never go back to store-bought again!
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Finding a recipe for pumpkin roll isn’t difficult if you have access to Pinterest. However, finding a recipe that actually turns out like the picture is a whole different story.
I’ve been using this recipe for years, and the only time I’ve ever screwed it up is when I used the wrong ingredients. I kid you not I re-made it WITH THE WRONG INGREDIENTS three times. And every time I was so frustrated that it didn’t turn out.
What makes this a foolproof Pumpkin Roll recipe?
There are two tricks to making this Foolproof Pumpkin Roll.
1. Wax paper. It’s the key to everything, basically.
2. Pumpkin puree, NOT pumpkin pie mix. Those are two totally different ingredients. If you use pumpkin pie mix in a can, and not plain pumpkin puree, it won’t work. Remember what I said about using the wrong ingredient? Yeah, that was it. Took me making it three times with pumpkin pie mix and it not turning out for me to actually LOOK at the can of pumpkin I was using.
How do you make a foolproof Pumpkin Roll?
The full recipe is below, but I’m gonna show you the step-by-step with pictures here first. If you’ve made this Foolproof Pumpkin Roll before, just skip below to the printable recipe page so it’s easier to read.
Step 1: Make the batter.
Combine the pumpkin, eggs, sugar, and vanilla together in one bowl and mix well. In a separate mixing bowl combine the dry ingredients and mix well.
Slowly add in the dry mixture to the wet pumpkin mixture and mix until it’s completely combined. It will be a wet batter.
Step 2: Pour the batter in the pan.
Lightly spray your cookie sheet with non-stick spray. Then line it with wax paper. Let it overlap on the edges a bit to make it easier to get out of the pan when it’s done baking.
Use a silicone spatula (or four silicone spatulas…I literally lost mine three times while making this recipe…two of them are still MIA) and spread the batter into the cookie sheet.
Smooth it evenly so you don’t have high and low spots. It doesn’t need to be perfect by any means, just try to give is some semblance of being even.
Step 3: Bake it.
Bake it at 350 for 15 minutes exactly. When you take it out of the oven it will look like this. Let it cool for 5-10 minutes, then grab the excess wax paper and lift it out of the pan, and lay it flat on a cooling rack.
Step 4: Roll it up.
Wait ten minutes longer, then roll the pumpkin roll up WITH the wax paper still on it. A ton of recipes will tell you to powder a dish towel and roll it up in that, but that never really works well for me, and makes an ugly nasty dish towel. So, just use the wax paper.
The above picture is what your Foolproof Pumpkin Roll will look like once it’s rolled up in the wax paper. Let it cool completely before unrolling it to spread the cream cheese mixture (it tastes just like cheesecake!!!) on.
Sometimes if I’m in a hurry (no, I didn’t bake this at 1:30 in the morning, why would you ask that?!) I will stick it in the fridge like this for about half an hour and that makes the cooling process go by much quicker.
Step 5: Make the filling.
Mix together the cream cheese, powdered sugar, butter, and vanilla until it’s smooth.
Unroll the pumpkin cake, and spread the icing evenly over the entire surface. Roll the whole pumpkin roll back up now, slowly removing the wax paper as you go.
Step 6: Refrigerate the pumpkin roll.
Your Foolproof Pumpkin Roll needs to sit in the fridge overnight, or for 4-6 hours minimum before serving.
I always wrap mine in a fresh piece of wax paper and seal it with a piece or two of scotch tape. It’s not pretty, but it works. When you’re ready to serve it, put it on a tray and slice it into 1″ pieces and enjoy!
How long does a Pumpkin Roll last in the fridge?
I’ve only ever kept mine in the fridge for a few days (if that long) before my family has gobbled the whole thing. As long as it’s kept in a sealed container, you should be fine to keep it in the fridge for a week.
Want to try some other fall recipes?
- Mama’s Pumpkin Pie – this is the best pumpkin pie recipe I’ve had, and I love it so much!
- Pecan Pie French Toast – this is one of my all-time favorite recipes! It’s so rich and easy to make!
- Traditional Sweet Potato Casserole – this is a simple dump and cook recipe that’s a staple on our Thanksgiving table each year!
I can’t wait for you to make this foolproof pumpkin roll recipe! They’re not difficult to make, but they are absolutely delicious! You’ll never buy another store-bought one again!
Foolproof Pumpkin Roll
Ingredients
- 3/4 cup flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 Tablespoon pumpkin pie spice
- 1 cup sugar
- 2/3 cup pumpkin puree (NOT pumpkin pie mix!!)
- 3 large eggs
- 1 teaspoon vanilla
- FILLING:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 Tablespoons butter, softened
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350.
- Combine the sugar, pumpkin, vanilla, and eggs in a large bowl and mix well.
- In a separate bowl combine the flour, baking soda, salt, and pumpkin pie spice until it's mixed well.
- While mixing, slowly add in the dry ingredients to the pumpkin mixture and mix until you no longer see any white powder mixture.
- Spray a cookie sheet with non-stick spray, then line it with wax paper. Leave a few inches on each side so you have room to remove it from the pan using the wax paper after baking.
- Bake at 350 for 15 minutes.
- Allow it to cool for ten minutes.
- After ten minutes, use the excess wax paper to remove the pumpkin cake from the cookie sheet and place it flat on a cooling rack to cool for ten more minutes.
- After ten minutes, roll the pumpkin cake up with the wax paper still attached.
- Allow the cake to cool completely before moving on to the next step.
- In a large bowl combine the cream cheese, powdered sugar, butter, and vanilla and mix until smooth.
- Once the cake is completely cool, unroll it and lay it flat, and spread the filling evenly over the whole surface of the cake.
- Roll the cake back up, this time slowly removing the wax paper as you roll.
- Store in a sealed container in the fridge overnight or for 4-6 hours minimum before serving. I use a fresh piece of wax paper and a piece or two of scotch tape to seal it.
Notes
- Store this in the fridge for up to a week after making in a sealed container.
- Do NOT use pumpkin pie filling, only use pumpkin puree.
- If you don't have time to let the cake cool completely after removing it from the oven and rolling it up, place it in the fridge for about 30 minutes to achieve the same effect.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 357Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 106mgSodium: 364mgCarbohydrates: 52gFiber: 1gSugar: 40gProtein: 6g
This is happening this weekend! Or maybe just some time this coming week..don’t want to get too ambitious and set myself up for failure lol. Looks AMAZING!! Thanks for sharing the recipe!
Yay! You’re gonna love it!
Hi! This looks amazing, but this there a way for you to edit the ingredient list? It doesn’t look like the filling ingredients are listed.
You’re totally right! This is why you shouldn’t type up the post on 5 hours of sleep! It’s fixed now! =)
Hello! What size cookie sheet did you use? Just a standard one?
Yeah! I can measure one if that makes you feel better – haha! As long as you’re using the wax paper, it’s really not difficult – I promise!
What size is your cookie sheet?
It’s a half sheet 18″ x 13″ =)
I know this is an old post so you may not get this, but could you use parchment paper instead of wax paper?
It’s only about a year old, so it’s not old to me! =) Yes, you probably could as long as it covered all of the pan you were using. Try it out and let me know how it worked for you!
I use parchment paper every time. I have made this recipe for gift giving every year. My friends LOVE it and it’s easy to make.
Made this today and I followed the recipe as written. It turned out wonderful. I used the fridge cooling method after rolling and I am so glad I did as I could get to eating sooner! The wax paper was brilliant. The texture of the pumpkin cake was spongy, moist and delicious. The cream cheese mixture inside was perfect. This really is an awesome recipe and a new family favorite! Thank you!
I’m so glad! It’s a must have around here too!
Love love this recipe this was my first time ever making a pumpkin roll soooo easy thank you
So happy to hear that! 🙂
Worked perfectly so glad I found your blog thank you
I’m so happy to hear that! Glad you found me too!!
Trying this recipe this week, can’t wait!!
Hello! Can this be made ahead and frozen? I like to bake ahead for Christmas, so I don’t have everything to do all at once when the season rolls around. Thanks in advance, looks amazing!
Hey! I’ve never made it and frozen it before.
I absolutely wouldn’t freeze the filling. Maybe make the cake, roll it up in the wax paper, and then put it in a freezer bag and let it freeze that way. Then a couple of days before your holiday get together, put it in the fridge to thaw slowly and then make the filling the day before? You’ll have to tell me how it turns out if you try it!
I make them every year a few weeks before thanksgiving and we always freeze them right away. I wrap them in wax paper and then in foil. I take out of the freezer as needed for gatherings!
I want to make this today but, I want to be able to freeze it. This is my very first one. Someone else asked if it can be frozen and I was wondering if you heard back from them because I would like to freeze it with the filling in it. Please let me know what the outcome of that was. Thank you!
I apologize for the delayed response, I was on vacation with my family. I haven’t tried to freeze them yet, and haven’t heard from anyone who has tried. HOWEVER< I know Walmart freezes their fresh-made pumpkin rolls, so it should work in theory. I just can't tell you for sure!
Can I just wrap it in plastic wrap and put in the fridge?
Yep!