Nothing says “Fall” like a Fresh Homemade Pumpkin Roll. Filled with a rich and silky cream cheese frosting, this pumpkin roll is to die for.

What temperature do I bake the pumpkin roll at?

Bake at 375F.

What size pan do I use for this recipe?

Use a 15 in sheet pan or a pan that is close around that measurements.

Why I use wax paper?

Wax paper helps prevent the pumpkin roll from sticking. Since the pumpkin roll haves a puree in it it won’t be like a regular roll, it will contain more moisture.

What size eggs did I use and why it’s important?

Use only large eggs for this recipe. The reason why you want to use large eggs is because your pumpkin roll will come out thiner not fluffier.

Why it’s important to keep your mixer bowl clean?

If your mixer bowl is not clean the eggs won’t double in volume. A trace of oil or if the bowl is wet, it will prevent the eggs to rise in size.

Why do I add half of the sugar at first to the eggs?

Adding your sugar in portions helps the eggs to slowly become stable and stronger to build its structure. When you just add all of at once it will sink and the eggs won’t have the stability to become fluffy. And it can lead to having your sugar not dissolve properly.

What does your egg mixture need to look like when it’s ready?

The egg mixture needs to be light and fluffy.

How long does it take to beat the eggs to get the right consistency?

At least from 10 to 15 minutes.

Why do I add lemon juice to the pumpkin puree?

Adding lemon juice gives flavor to the roll and it helps keep its color.

If your pumpkin puree is not smooth, this is what you should do:

If your pumpkin puree is lumpy just pass through a strainer or sifter to make it smoother, so it’s easier to incorporate into the egg mixture.

Why I fold in the pumpkin puree 1/3 at a time?

You don’t want to add all your pumpkin puree at once since it’s heavy so it will sink to the bottom and can cause your egg mixture to slowly deflate. And it will take a while if you’re do it in one whole portion, which can also cause to over-mixing.

Why it’s important to sift all of your dry ingredients?

Sifting your dry ingredients prevents from lumps that may have formed when it was stored.

Why do I double sift?

Double sifting helps prevents the flour from hiding into air pockets that form in the egg mixture. You don’t want a baked pumpkin roll to have portions of flour left.

When folding in your flour, why do I divide it into 3 steps?

It helps strengthen the batter each time, its just like when you adding sugar to your eggs.

How long does the pumpkin roll bake at?

It bakes for 15 minutes.

How to check for doneness?

Insert a toothpick and if it comes out clean, that means it is ready.

Why do I sprinkle powdered sugar on the pumpkin roll when it comes hot out of the oven?

Sprinkling powdered sugar prevents your roll to be sticking to the wax paper.

Why should you roll up your roll when it’s hot out of the oven?

Rolling up the roll when its hot out of the oven helps keep its shape and will prevent it from cracking, if it’s rolled up when its cool.

Does  the cream cheese need to be room temperature?

Yes, but if it’s cold it still can whip up but it will be longer than usual.

2 ways you can take off your wax paper:

You can unroll your pumpkin roll and flip it over and take the wax paper off or when you are unrolling start to peel it off slowly as you go.

Why your roll may not have an oval shape?

When putting your pumpkin roll into the fridge you wanna make sure that the ending of your roll is on the bottom, so it lays on the part where you finished rolling it up.

How long does it take for the cream to set?

Cream should set around at least 3 hrs to overnight in the fridge.

How long does the pumpkin roll last?

It can last up to 7 days, if refrigerated

Can I freeze the pumpkin roll?

Yes you can, it will last up to 3 months.

Pumpkin Roll

Nothing says “Fall” like a Fresh Homemade Pumpkin Roll. Filled with a rich and silky cream cheese frosting, this pumpkin roll is to die for.


  • Mixer with a whisk and paddle attachment
  • Can opener
  • Oven
  • 15 in sheet pan
  • Icing Spatula
  • Towel
  • Sifter


  • 3 large eggs
  • 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 tsp lemon juice
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp allspice

Frosting Filling

  • 1 8 oz room temperature cream cheese
  • 4 tbsp room temperature unsalted butter
  • 1/2-3/4 powdered sugar
  • 1 1/2 tsp vanilla extract


  • Preheat oven to 375F. In a 15 inch sheet pan, align wax paper and butter the paper.
  • With a whisk attachment on your mixer, add in your eggs. Beat lightly on 4 then add in half of your sugar. Beat for about 2 more minutes and add the rest of your sugar in. Beat until light in color and fluffy. This process will take about 10 to 15 minutes.
  • In a separate bowl, add your pumpkin puree, lemon juice and mix with a spatula.
  • In another bowl, sift all your dry ingredients in except your salt.
  • Once your egg mixture is white and fluffy, fold in your pumpkin puree 1/3 at a time.
  • When adding the flour mixture, first sift through 2 tbsp and fold it in. Then add 1/4 cup of flour, fold and finally add the last 1/2 cup of flour. Folding in flour less in the beginning and more at the end will help straightened your mixture, which will make it more light and fluffy.
  • Pour your mixture onto your sheet pan and spread the mixture out with a icing spatula.
  • Bake in preheated oven at 375F for 15 minutes. You can check with a toothpick for doneness.
  • When it has finished baking, sprinkle or sift about 1-2 tbsp of powdered sugar. It should just cover the top. Sprinkling powdered sugar will prevent it from sticking to the paper when rolling it up.
  • After sprinkling it with powdered sugar, take your roll out of the pan and roll it up while it’s hot. Then place your roll into a towel and let it cool before adding your filling.
  • To make your filling, attach the paddle attachment to your mixer and add in the cream cheese and butter. Beat for about 2 minutes at a low to medium speed. Then add in your powdered sugar and vanilla and beat until the sugar is well combined.
  • Once your pumpkin roll has cooled, flip it over and lightly peel off the wax paper. Then lightly flip it back over and spread your cream cheese filling on it. Roll the pumpkin roll up back up and place it into plastic wrap.
  • Refrigerate for a couple hours to ensure that the cream has set.
  • Once chilled, cut off the sides of the roll and sprinkle with powdered sugar. Then cut the pumpkin roll into pieces and ENJOY!