Pumpkin Roll Recipe No-Towel Parchment Method

JUMP TO RECIPE

Foolproof pumpkin roll with cream cheese filling, rolled warm in parchment, not a towel, plus crack-proof tips, freezing, and make-ahead instructions.

pumpkin roll parchment method rolled and sliced

Why You’ll Love This Pumpkin Roll

This no-towel pumpkin roll uses a simple parchment-paper method for a clean, crack-resistant swirl and the classic cream cheese filling everyone loves. The batter bakes in a 10×15-inch jelly roll pan, then while still warm, you roll it right in the parchment for a tidy, mess-free wrap. I’ve been making pumpkin rolls for 30+ years, and this is the most reliable method I’ve tried. It’s make-ahead friendly, freezes beautifully, and slices picture-perfect for Thanksgiving or Christmas. (Retested and updated September 2025 with the parchment-paper rolling method.)

pumpkin roll recipe no towel parchment paper method ingredients

Recipe Ingredients

For The Cake
- Eggs: the binding that holds the pumpkin cake together.
- Sugar: the perfect amount of sweetness.
- Pure vanilla extract: delicious flavoring used in both the cake + the frosting.
- Fresh lemon juice: brightens the taste of the pumpkin.
- Canned pure pumpkin puree: make sure to use pure pumpkin and not pumpkin pie filling.
- All-purpose flour: the base to any baked item.
- Baking powder: use one teaspoon so your pumpkin cake will rise. It’s also fine to use half baking powder and half baking soda, as long as the leavening equals one teaspoon.
- Cinnamon: a must-have for any pumpkin recipe.
- Nutmeg: adds a bit more spicy flavor.
- Salt: balances the sweetness.
For The Filling
- Butter: helps the filling spread evenly.
- Cream Cheese: the quintessential filling ingredient.
- Powdered Sugar: holds the butter and cream cheese together.
- Vanilla

pumpkin roll recipe cream cheese filling

Variations + Tips

Spice & Flavor Swaps: an equal amount of pumpkin pie spice can be substituted for the cinnamon/nutmeg. Ground ginger, ground cloves, or allspice can also be added in addition to the cinnamon and nutmeg.
Frosting Options: for a fluffier cream cheese frosting, fold in some whipped cream or ready-made whipped topping right before you are ready to apply it to the cake.
Add-Ins: finely chopped pecans or walnuts can be sprinkled on the cake batter before baking.
Fresh pumpkin puree can be substituted for the canned variety.
Make sure to set out your butter and cream cheese for the filling. It needs to be room temperature to mix properly.
Love pumpkin + cinnamon? Try my Pumpkin Snickerdoodle Cupcakes for a fun and easy treat.

pumpkin roll recipe collage batter in bowl batter in pan

How to Make a Pumpkin Roll (Step-by-Step)

Preheat oven to 375 degrees F.
Line a 10×15-inch jelly roll pan with parchment paper. The paper should hang over the long sides about 2 inches. Lightly apply cooking spray to the paper. Set aside.
In the bowl of a stand mixer with the whisk attachment, or large bowl with a hand mixer, beat the eggs on high for 2 minutes.
Stir in sugar, pumpkin, vanilla, and lemon juice.
In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
Add dry ingredients to pumpkin mixture. Mix well.
Pour cake batter onto parchment lined jelly roll pan and spread to the sides.
Bake for 15 minutes.
When cake is done, remove from oven and cool for 5 minutes.
Place a cooling rack right beside your jelly roll pan. Carefully lift the cake out of the pan by holding the sides of the parchment paper. Transfer it to the cooling rack.
Starting with the narrow end, begin rolling the cake. Roll the parchment paper right along with the cake. Loosely twist the ends of the parchment paper (like a Tootsie Roll) as you go. (Your roll will be 10 inches long.)
Cool rolled cake completely on wire rack.
While cake is cooling, prepare the frosting.
Beat together the powdered sugar, butter, cream cheese, and vanilla. Set aside.

pumpkin roll parchment method: fill and final roll

When cool, unroll the cake. Spread the cake with the cream cheese filling. Roll the cake back up, peeling back the parchment paper as you roll. DO NOT INCLUDE THE PARCHMENT PAPER ON THE SECOND ROLL.
Liberally dust the pumpkin roll with powdered sugar. This is optional but very pretty.
Wrap the pumpkin roll in plastic wrap and chill in refrigerator at least an hour. Overnight is better.
Slice and serve. Additional powdered sugar can be sprinkled before serving.

pumpkin roll sliced on plate with wood tray

DON’T FORGET TO PIN THIS!

How to Store a Pumpkin Roll

This pumpkin roll recipe is a great make-ahead dessert. After rolling the second time, wrap the filled cake tightly in plastic wrap or wax paper and store it in the refrigerator. Slice it with a very sharp knife when you are ready to serve.

slices of pumpkin roll with cream cheese filling on rectangular plate

How to Freeze a Pumpkin Roll

The unsliced pumpkin roll can also be stored in the freezer for up to 3 months. Make sure to thaw it in the refrigerator, and not at room temperature.

slices of pumpkin roll with cream cheese filling

Secrets for Rolling Without Cracks

Roll very slowly.
Roll while the cake is still hot. Set the timer for the five-minute cooling period. Do not wait longer to remove the cake from the pan. The cake is pliable when it’s hot, and that makes rolling so much easier. (If you’d like another simple, foolproof fall bake, my Pumpkin Bread is a reader favorite.)
If the cake clings to the parchment, re-warm on the pan for 60–90 seconds and try again.
The last secret is when you are rolling up the cake the final time (after the filling is on) roll it as tight as you can. The tighter the roll, the more perfect the slices.

Frequently Asked Questions

A prepared pan is the key to removing the cake without cracking. I have used two methods to make this recipe. The first is to dump the cake out on a thin towel sprinkled with powdered sugar. You then roll up the cake inside the towel.
The second method is to line the pan with parchment paper, using the ends of the paper to lift the cake out of the pan. Having tried both methods, the parchment paper is the clear winner. See my detailed instructions in the recipe card at the end of the post.

Pumpkin rolls usually crack if the cake cools too long before rolling or if it’s slightly overbaked. For best results, roll the cake while it’s still warm and pliable, then let it cool completely in the rolled shape.

Yes. Wrap the unsliced pumpkin roll tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Wrap the filled pumpkin roll tightly in plastic wrap and refrigerate. It will keep well for 2-3 days. Slice just before serving for the cleanest presentation.

A 10×15-inch jelly roll pan works best, but you can use an 11×17 half sheet pan. If you do, build a parchment paper “dam” along the edges so the batter doesn’t spread too thin.

Yes. Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. For best texture, let the batter rest for about 10 minutes before baking, and roll the cake gently while warm.

Yes. You can prepare a pumpkin roll 2 to 3 days in advance and store it tightly wrapped in the refrigerator. For longer storage, freeze it up to 3 months and thaw in the fridge overnight before serving. (For more holiday prep help, grab my Thanksgiving Planner.)

If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!

SHOP + SOURCE

*As an Amazon Associate, I earn from qualifying purchases.

Fall baking is one of my favorite ways to welcome the season. Take a look at my collection of fall recipes for more ideas that are easy, comforting, and perfect for sharing.

JOIN THE OSP COMMUNITY

Sign up to get uncomplicated recipes, unlimited seasonal decor, and
understated ways to refresh your home sent straight to your email inbox!

19 Comments

Jan says:

at

Thank you for this version with useful notes and precise instructions on baking and cooling times. Using parchment paper is a game changer! I had given up on making pumpkin rolls years ago because the experience never went well for me, in spite of being a favorite of my husband’s. I made it using your instructions for his birthday last week, and it turned out perfectly and without the powdered sugar/towel mess. I will now look forward to making it more frequently!

1. Ann Drake says:
  
  at
  
  I am so happy to hear this! Thank you very much for taking the time to come back and leave a comment. I’m also so thankful for the rating. Happy Fall!
  
Diann says:

at

Do you have a chocolate roll receipe?

Diann K says:

at

Perfect and precise instructions. Very easy to make (construct)

1. Ann Drake says:
  
  at
  
  Hi Diann…thank you so much for letting me know, and a special thank you for the rating. I really appreciate that you took the time to come back and leave a comment/rating. Glad you enjoyed the pumpkin roll!
  
Cynthia says:

at

I need to be clear on steps 9 and 10. Does the baked cake cool in the pan for five minutes or on the rack for 5 minutes before rolling it out?

1. Ann Drake says:
  
  at
  
  Hi Cynthia…the cake cools in the pan for 5 minutes. You then lift it out of the pan, using the parchment paper that’s hanging over the edge, and place it on a cooling rack. You need a cooling rack big enough to hold a 10×15 cake. The next step is rolling while the cake is still hot. Enjoy!
  
Shonda Jo says:

at

Thank you for the pumpkin roll recipe with the detailed instructions! I have an old church cookbook that has the same recipe but with basic instructions. We love the pumpkin roll and have put up with whatever happens during the rolling process. I look forward to using your instructions to make a much prettier roll!

Claudia says:

at

I love pumpkin roll, I have tried so many times, too many to count, and have failed every time. I get to the part to roll it and that’s when it all comes apart. I don’t know what goes wrong but I have tried.

Martha says:

at

I make several pumpkin rolls each Christmas as gifts and will try your recipe this year. Also using the parchment paper is something I will try this year as well. A question for you: How do you keep the powdered sugar from soaking into the pumpkin roll? I always dust it and then when you store it till the gift giving day, it does not look as nice as it did when I wrapped it for storage. Thanks and will try this recipe soon!!!

1. Ann Drake says:
  
  at
  
  Hi Martha…I know exactly what you mean. In my experience, there isn’t much you can do about that. I have never wrapped one to give away, but I have taken them to dinners and potlucks. I just wrap the roll up and hope for the best!
  
Shirley says:

at

Looks as if we have the same recipes except for the lemon where I could see would add a bit more flavor, so that I will have to try. I’ve been making these for well over 30 years and each year the amounts grew. I made 52 one holiday season and kind of got burned out..lol. My niece even asks every year for one for her birthday! I’ve given up making them as age and health has affected me but I do occasionally make one or two for the family now. I’ve always used parchment paper but I’ve never put spray on it. I could see where that would help, if nothing else but on the corners of the cake. I seriously should have gone into business with these all those years ago..lol. I will have to make one or two this year now that you’ve got me craving them! Yours look very nice especially without the cracks!

Janey Wright says:

at

Thank you for the helpful hint on the parchment paper because I have used the dish towel trick for years and doesn’t do as well . I have been making this for years at Thanksgiving to. My family loves it.

MARY-ANN (FROM CANADA!) says:

at

Thanks for this wonderful recipe! I will be making this next weekend for company. Your recipes are always great, Ann!

Jeannie says:

at

It’s been a few years since I’ve made a pumpkin roll! Thanks for the idea of the parchment paper…..this makes me want to do one soon!

Jane says:

at

I will have to try the parchment paper method as I have always used a towel. Looks way easier!

Nancy says:

at

Always love a good pumpkin roll! My friend made 25 & put them in her freezer for Christmas gifts close to 15 yrs ago & I have loved and made them too ever since! My mom, 97 now has always made Buche de Noel and so I had experience with rolls! My Birthday(Dec) cake was alway a Buche!!! Thx for sharing!

Nikoletta says:

at

I make them every year around Thanksgiving, it is a family tradition of sorts. I look forward trying the parchment paper method and your recipe this year.

Edy says:

at

I’ve never made one before …however your clear instructions are a winner… as soon as heat… 113′ goes away
Looks delish

Pumpkin Roll Recipe (No-Towel Parchment Method)