Yummy Fall Goodness | Beth’s Pumpkin Roll Recipe

Empty Nest Blessed by Suzy Mighell
pumpkin roll sitting on a white plate

I was so excited when Suzy asked me if I had a fall recipe that I wanted to share! I have enjoyed working for Empty Nest Blessed and learning all about what goes on behind the scenes. Let me tell you, it’s a lot! I have been following ENB since my youngest went to college, and I love that the blog post Finding Your Purpose in the Empty Nest had me evaluate what I wanted to do next. Ultimately, that led me to Suzy! I’ve had so much fun flexing my creative muscles, and putting together the ENB Guide to Fall was one of my favorite projects so far. Be sure to check it out!

We’re about to get our first cold front in Florida! (I use that term loosely as that means the high will be in the low 80s. 😂) This classic pumpkin roll is something I always make at the beginning of the fall season. My family knows that when October rolls around, the baking will start! My adult kids love to come home and help bake the pumpkin rolls. We set up an assembly line, and it’s an afternoon of baking, laughing, and talking!

Beth’s Pumpkin Roll Recipe



¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice
¼ teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 cup granulated sugar
⅔ cup pure pumpkin
optional: powdered sugar (to sprinkle on at the end!)


1 8oz. brick cream cheese, room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract

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Preheat oven to 375 degrees. Grease a 10×15-inch jelly roll pan with butter or non-stick cooking spray. Line with parchment paper, allowing a 1-inch overhang on the long sides of the pan. I love these pre-cut parchment sheets. Spray the parchment paper with non-stick cooking spray.

Whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt in a large mixing bowl until combined.

In another bowl, vigorously whisk together eggs and granulated sugar for about a minute until the mixture thickens. Incorporate the vanilla and pumpkin, whisking until they are just blended. Gently fold in the flour mixture using a rubber spatula, stirring until everything is just combined.

Evenly distribute the batter into the prepared pan. Bake for approximately 13 to 15 minutes or until the top of the cake bounces back when touched. Gently lift the parchment paper along with the cake and place it on a flat, heat-resistant surface. Gradually roll the cake from one short end to the other until it is completely rolled up. Transfer the rolled cake to a wire rack and allow it to cool to room temperature.

Beth’s Pro Tip: Roll the cake as soon as you can after it comes out of the oven. Use oven mitts and roll it directly on the parchment paper. Rolling it while it is still warm helps it not crack when you unroll it to spread with filling.

For the filling: Whisk together cream cheese, powdered sugar, butter, and vanilla extract in a mixing bowl until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water.  (You want a medium consistency so that the filling is easy to spread and does not ooze out of the cake when you’re rolling it up.)


Once the cake has cooled, it’s time for the fun part! Carefully unroll the cake. Set the cake on a level surface and gently unroll it to flatten it out again, taking your time to prevent any potential breakage. Spread on the cream cheese filling and reroll the cake. Wrap the finished pumpkin roll in plastic wrap and refrigerate for at least an hour.

Beth’s Pro Tip: Before serving, trim a small slice from the ends to show off the lovely swirls!

Pumpkin rolls can be stored in both the refrigerator and freezer, making them an ideal dessert to make in advance. To preserve your pumpkin roll, tightly wrap it in plastic wrap. You can keep it in the refrigerator for up to 5 days or freeze it for up to 3 months. If you opt for freezing, remember to thaw the pumpkin roll in the refrigerator for a full day before serving.

Beth’s Pro Tip: You might have noticed that this pumpkin roll recipe uses only ⅔ cup of canned pure pumpkin, but a typical can of pure pumpkin contains almost 2 cups. This is a great reason to make multiple pumpkin rolls! They’re a great hostess gift idea!

I hope you try out this pumpkin roll recipe, gather your family, and create warm, lasting memories! Cheers to fall and cherished fall moments with loved ones!

A NOTE FROM SUZY: Beth is a gem, and, even though we’ve never met in person, she and I have become such good friends! I’m grateful for her joyful spirit and the creativity she brings to ENB!

So much of what she does is behind the scenes, and you probably aren’t even aware of it. She makes most of the collages you see, totally handles my Pinterest page, creates some of the fun and creative Stories you see on Instagram and Facebook, and helps me “shop” for posts like the Fall Fashion Trends, Fall Shoe Trends, and Fall Accessories Trends posts. Right now, we’re both about to dive into the Holiday Gift Guide in a big way! Won’t you give her a shout-out in the comments and thank her for this post? It would mean a lot to her!

If you’ve got a great gift idea to share with us, please feel free to email me and let me in on it, okay?

Thank you for sharing my content!
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  1. Hi Ladies! Thanks for chiming in on this one, Beth! It’s nice to get to know you a bit better through these posts and know exactly what you do. I know Suzy is a powerhouse, but everybody needs a hand from time to time! 😉
    The pumpkin roll looks delicious! Thanks for sharing.
    Hope you feel better soon, Suzy, but enjoy the slowdown while you can! I agree that the LORD gives us what we need, but not always what we think we want, so I appreciate your encouraging words!
    Enjoy your weekend!

    1. Betsie,

      You are always such an encouragement to my heart! I don’t think I’m a powerhouse, but I can definitely use as much of Beth’s help as I can get! Have a great weekend, my friend!


    2. Hi Betsie,

      I am so glad to hear you enjoyed this post. I love working for Suzy and learning all I can from her. She is a powerhouse!


  2. Beth, the pumpkin roll looks delicious. I’ve never attempted one. Do you leave the parchment paper roll up within the pumpkin roll while cooking before you add the cream cheese spread? Thanks for all your behind the scenes work! It shows. My favorite have to make Fall tradition is homemade caramel popcorn. Happy Fall!

    1. Sherry,

      Thanks for leaving a comment for Beth! Ohhh, your caramel popcorn sounds so fabulous! That is one of my favorite sweet treats, but I always order from Garrett’s, and it’s expensive! I need your recipe!

      Have a great weekend!


    2. Hi Sherry,

      I do leave the parchment paper on it when I roll it up right out of the oven. Homemade caramel popcorn sounds very yummy! Thank you for the kind words.


  3. Oh my goodness, Suzy and Beth, you are a formidable and phenomenal team!! Kudos for ALL of your diligence and hard work!
    Beth, your pumpkin roll looks so yummy and scrumptious; I look forward to trying it and appreciate your pro tips to make me feel like you are in the kitchen with us! What a neat activity to do with your adult kids!! Thank you for all you do for ENB! You and Suzy are an awesome team and I love your content!
    Suzy, I am very, very sorry about your ankle sprain and I hope you feel 110% very soon with no painful after effects at all! I am sorry you missed your daughter’s NYC apartment move-in but hopefully you can visit soon and marvel at all of your Bob’s handiwork!
    My goodness, I want most everything I see on ENB—it is such a wonderful and helpful website!! The fashion, accessories and decor are beautiful!! Loved all of the brooches you featured a few posts ago—I sometimes wear one of my Talbots brooches on my jeans up high on the leg since the pin won’t flop around like on a sweater or lapel—just an idea. Thanks a million for all of your great ideas!!!!! 💐💐💐💖

    PS—I hope you and Beth can meet in person soon!! Maybe a Christmas present to yourselves—a girls’ weekend?!

    1. Rita,

      Well, you are just the cutest! Thank you for all of your kind words. They mean the world to me! Yes! I’m not where I want to be, but I trust Him to know better than I what I need! (And there is something to be said for a forced slow down!)

      Thanks again for your sweet encouragement and I love your tip about the brooch on the pants! Darling!


    2. Hi Rita,

      Your words are so kind. I really appreciate it. I can’t wait to hear how the pumpkin roll baking goes. It truly is such a blessing to make these with my adult kids. Great idea for a girls weekend 😊

  4. So sorry about your sprain, Suzy! Those unexpected hard stops really rearrange our schedule. Praying for complete healing.

    1. Cathy,

      So kind of you! It’s a forced slowdown for sure, but I trust Him to know what I need even better than I do myself! Thank you so much for your prayers!


  5. Les,

    Aw, you are so welcome! She is a treasure! Praying for continued healing for you! My husband had the same surgery, and it’s a journey, for sure. You can do it! Beth says you’re a dynamo so I believe her! You raised an amazing daughter, for sure!

    Thanks for your sweet comment!


  6. I’m sure looking forward to trying out this recipe. Thanks for sharing, Beth!
    Suzy, I hope recovery continues to go well for you. It sounds like you are taking advantage of the down time. Blessings!

    1. Hi Carol,

      I am so glad you enjoyed this post. Please let me know how the baking goes 🎃


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