Best Pumpkin Roll Recipe (Make Ahead & Freezer-Friendly)

If you’ve ever wanted to try a pumpkin roll but felt nervous about the swirl, this is the recipe to start with. The cake bakes up soft, the buttercream filling is simple and creamy, and the step-by-step method makes it feel totally doable, even if it’s your first time. This is a cozy, homemade pumpkin cake roll you’ll want to bake again and again.

And yes, if you’re wondering “can you freeze pumpkin rolls?”—you absolutely can. I’ll share simple tips on freezing and storing so you can bake ahead for the holidays.

Why You’ll Love This Pumpkin Roll Cake

• Beginner-friendly: Making a jelly roll cake is easier than you think.
• Perfectly spiced: Classic flavors of pumpkin pie spice make this feel like fall in every bite.
• Easy storage: I’ll show you how to bake, roll and freeze your roll for best results without fear of freezer burn.

Key Ingredients

Here is a rundown of the ingredients you'll need to make a pumpkin roll cake.

• Pumpkin puree: The key ingredient for that moist pumpkin cake texture.
• Eggs: Whipped eggs gives your cake the light and airy texture of a pumpkin sponge cake.
• Flour + leaveners: All-purpose flour with a touch of baking soda and baking powder for lift.
• Pumpkin pie spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves.
• Buttercream filling: Filled with a simple buttercream frosting for the perfect amount of sweetness.

Step-By-Step Recipe

Follow these easy instructions and the step-by-step photos to make a perfect pumpkin roll each and every time!

1. Spray a jelly roll pan (10×15 inches) with cooking spray, line it with parchment paper, and spray again. This helps the cake release easily from the sheet pan.

2. In a large mixing bowl, beat eggs and sugar with a hand mixer or stand mixer until thick and pale.

3. Gently fold the dry ingredients into the wet ingredients until you have a smooth pumpkin cake batter.

4. Spread batter evenly into prepared pan with an offset spatula. Bake at 375°F for 12–15 minutes, until the cake springs back when lightly touched.

5. While the cake is baking, mix the buttercream and set aside. For a shelf-stable version, use this frosting recipe.
   

6. Immediately remove the hot cake from the oven, and dust with powdered sugar.

5.  Invert onto a clean kitchen towel and roll the cake starting on the short end and rolling to the other short end. Place the rolled cake on a wire rack and let the cake cool completely.
   

6. Unroll the cooled cake gently. Spread buttercream evenly across the surface. Re-roll and place seam-side down, and wrap tightly in plastic wrap and chill for at least 1 hour before slicing. You can freeze pumpkin rolls like this for up to 3 months.

Can You Freeze Pumpkin Rolls?

I get asked all the time...can you freeze pumpkin rolls? The answer is yes, and it’s actually one of the best ways to get ahead if you’re baking in bulk or even selling rolls this season.

This delicious pumpkin cake freezes beautifully, and the filling freezes just as well when wrapped properly. That means you can prep now and serve your roll at a later date without sacrificing flavor or presentation.

How to Prep and Freeze a Pumpkin Roll

1. Cool completely. Once your roll is filled and chilled, make sure it’s set before wrapping. A warm roll will sweat, and nobody wants soggy pumpkin cake.
2. Wrap tightly. First, wrap the whole pumpkin roll in plastic wrap or wax paper, then add a layer of aluminum foil for extra protection against freezer burn.
3. Use a container. For best results, place the wrapped roll inside an airtight container or freezer bag. This keeps your swirl intact and the cake fresh.
4. Individual slices. Want grab-and-go portions? Slice your roll first, wrap each slice in wax paper, and freeze. This trick is especially handy for quick snacks or gifting.

How Long Do Pumpkin Rolls Last in the Freezer?

Properly wrapped, a roll will keep for 2–3 months.

You can also prep and freeze buttercream. I share my tips for freezing buttercream in more detail here.

Thawing Instructions

• Move the roll (still wrapped) from the freezer to the fridge.
• Let it thaw overnight for the cleanest swirl and smoothest edges.
• In a pinch, you can thaw at room temperature for 2–3 hours, but refrigerating first gives better texture.

Finishing After Thawing

When you’re ready to serve, carefully unwrap the roll. For that bakery-fresh look, dust with a little powdered sugar just before slicing. If the roll feels too soft after thawing, let it chill for 30 minutes in the fridge before cutting.

Allyson’s Tips: Freezing Pumpkin Rolls

Freeze the roll whole if you plan to serve it at an event, but freeze slices if you’d like to enjoy a piece here and there. Either way, this incredible recipe stays just as good as the day you baked it.

Pumpkin Roll Variations

This is a classic pumpkin roll recipe, but there are so many delicious ways to change it up. Try one of these variations for your next time baking project:

• Pumpkin Cream Cheese Roll:  Try it with my dairy free cream cheese frosting recipe for an extra-delicious taste.
• Maple Glazed Pumpkin Roll: For more maple flavor, drizzle with my cozy maple glaze.
• Pumpkin Bar Roll: Short on time? This recipe also makes delicious pumpkin bars. Use the same batter but bake in a 10' x 10' square baking dish and top with frosting instead of rolling.
  

Selling Pumpkin Rolls

• Cottage food friendly: Many states don’t allow home bakers to sell pumpkin pie, but pumpkin rolls are the perfect alternative.
• Flexible sales: Offer them whole for gatherings or by the slice at markets and pop-ups.
• Packaging idea: I use these trays lined with this cute fall vibe checkered wax paper to give everything a cozy autumn look.

Easy Pumpkin Roll Recipe with Buttercream Filling

This soft, spiced pumpkin sponge cake rolls up beautifully with a creamy buttercream swirl. It’s beginner-friendly, freezer-friendly, and a fall baking favorite.

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Ingredients

For the Pumpkin Cake

• ▢ 3 large eggs room temperature
• ▢ 1 cup sugar
• ▢ ⅔ cup pumpkin puree not pumpkin pie filling
• ▢ ¾ cup all-purpose flour
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ 1 teaspoon pumpkin pie spice
• ▢ ¼ teaspoon salt
• ▢ Powdered sugar for dusting towel and finished roll

For the Buttercream Filling

• ▢ ½ cup butter softened
• ▢ 2 cups powdered sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 2 tablespoons milk or half and half
• ▢ 1 pinch salt

Instructions

Make the Cake

• Prepare the pan. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, then lightly coat with cooking spray.
• Beat the eggs and sugar. In a large mixing bowl, use a hand mixer or stand mixer to beat eggs and sugar until thick, pale, and fluffy (about 2–3 minutes).
• Add the pumpkin. Mix in pumpkin puree until smooth.
• Combine dry ingredients. In a small bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
• Make the batter. Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
• Bake. Spread the batter evenly into the prepared jelly roll pan. Bake 12–15 minutes, or until the cake springs back when lightly touched.
• Roll the warm cake. Immediately invert the hot cake onto a clean kitchen towel dusted generously with powdered sugar. Peel away parchment paper. Starting at the short end, roll the cake up with the towel inside. Place seam-side down on a wire rack and let cool completely.

Make the Buttercream Filling

• In a large bowl, beat softened butter until smooth and creamy.
• Add powdered sugar, vanilla, salt, and milk and mix until smooth

Fill and Assemble

• Once the rolled cake has cooled, carefully unroll it. Spread buttercream evenly over the surface with an offset spatula.
• Roll the cake back up (without the towel), placing the seam side down. Wrap tightly in plastic wrap and refrigerate at least 1 hour to set.
• Before serving, dust with powdered sugar. Slice with a sharp serrated knife for the cleanest swirl.

Notes

Pan size matters: Use a 10×15-inch jelly roll pan for best results. A larger pan makes the cake too thin, and a smaller pan won’t bake evenly. This is the jelly roll pan I use and recommend .

Line with parchment: Don’t skip this step! Grease the pan, line with parchment paper, then grease again so the cake releases easily.

Roll while warm: The trick to preventing cracks is rolling the hot cake right out of the oven in a powdered-sugar towel. Let it cool completely in the rolled shape before filling.

Filling options: This recipe uses a simple buttercream. If you’d like a shelf-stable version, try my cottage food–friendly dairy-free cream cheese frosting recipe.

Make ahead & freezing: Pumpkin rolls can be made up to 2 days ahead and stored tightly wrapped in the refrigerator. For longer storage, wrap in plastic wrap and foil and freeze for up to 2–3 months. Thaw overnight in the fridge before slicing and dusting with powdered sugar.

Serving tip: Use a serrated knife to slice cleanly and wipe between cuts for picture-perfect swirls.

Troubleshooting Pumpkin Rolls

Even the best pumpkin roll bakers sometimes run into hiccups. Here are some simple tips to save your roll this time (and make it even better next time).

• Why did my pumpkin cake roll crack?
  Cracks happen when the cake isn’t rolled quickly enough. Always roll the warm cake right out of the oven. Don’t wait until you have a completely cooled cake—that’s when breaks occur.
• Why does my filling leak out?
  If your filling feels too soft, your butter may have been too warm. Next time, chill the buttercream briefly before spreading.
• Why is my cake flat or gummy?
  Under-beaten eggs (or just skipping the whip entirely) are the culprit. For the fluffiest pumpkin sponge cake, whip eggs until thick and pale before adding the pumpkin puree. This step adds air and gives you a sponge-like texture that rolls beautifully.
• Why did my swirl squish out?
  Too much filling or rolling too loosely can push everything forward. Use an offset spatula to spread just the right layer of buttercream, leaving a small border around the edges. That way, when you roll from the short side, it doesn’t all escape.

More Pumpkin Recipes You’ll Love

If this pumpkin roll cake has you hooked on fall baking, don’t stop here. I’ve got a couple more pumpkin desserts you’ll want to try next:

• Mini Pumpkin Muffin Recipe
• How to Make Costco’s Famous Pumpkin Pie Recipe at Home