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.
