Welcome to the ultimate autumn baking experience! Prepare yourself for a dessert that marries the comforting embrace of fall spices with an unexpectedly delightful twist: a luscious **Pumpkin Cake Roll with Cookie Butter Filling**. This isn’t just any pumpkin cake roll; it’s a culinary masterpiece that will elevate your dessert game and leave everyone asking for the recipe. Forget everything you thought you knew about traditional pumpkin rolls; this version, with its rich, creamy, and undeniably addictive cookie butter filling, is truly in a league of its own. It’s the BEST pumpkin cake roll you’ll ever have, promise!

If you’re already a fan of the unique, spiced caramel notes of cookie butter, you know its magic. For another exceptional cookie butter creation, you absolutely must try this Cookie Butter Coffee Cake. It’s an outstanding way to enjoy this beloved spread!

Contents

Conquering the Cake Roll: Your Step-by-Step Guide to Perfection

Are cake rolls intimidating? Many home bakers shy away from them, fearing cracks, sticking, or a messy filling disaster. I completely understand that hesitation. The idea of baking a thin cake, rolling it while warm, unrolling it later, filling it just right, and then rerolling it neatly can seem like a daunting task. However, I promise that by the end of this comprehensive guide, you’ll not only overcome that fear but become a confident cake roll pro! We’re going to walk through each step with clarity and ease, ensuring your baking journey is smooth and successful. The secret lies in a few simple techniques and a bit of patience, which I’ll share in detail.

Therefore, behold! Prepare to bake and savor the absolute BEST Pumpkin Cake Roll with Cookie Butter Filling you’ve ever tasted. This recipe is designed for success, transforming a potentially tricky dessert into a triumphant autumn treat.

A Legacy of Flavor: My Grandmother’s Beloved Pumpkin Roll, Reimagined

The story behind this particular pumpkin cake roll recipe is deeply personal and holds a special place in my heart. Ever since I ventured into the world of food blogging back in 2015, I’ve harbored a desire to recreate and share my grandmother’s classic pumpkin roll. This wasn’t just any recipe; it was a cherished, hand-written note tucked inside a special recipe book she was lovingly compiling for all of her grandchildren. Each faded word on the card held a piece of her warmth and culinary wisdom.

For a while, the pumpkin cake roll slipped my mind as I explored other family treasures. I previously opted to make these Pumpkin Nut Cookies, also her recipe, for a “Cookbook Revival” post. Those cookies were a hit, reminding me of the timeless appeal of her cooking.

As I mentioned with the Pumpkin Nut Cookies, I often enjoy putting my own spin on my grandmother’s recipes. While her traditional methods are impeccable, a little modern creativity can sometimes bring a beloved classic to new heights. And indeed, her recipes truly do stand the test of time. However, when I rediscovered her pumpkin cake roll, I couldn’t resist a small, yet significant, enhancement. I decided to swap out the standard cream cheese filling for something truly extraordinary: a rich, velvety cookie butter frosting. Because, well, that’s just how I roll – adding an extra layer of deliciousness to an already perfect foundation.

Essential Ingredients for Your Perfect Pumpkin Cake Roll with Cookie Butter Filling

Crafting this delightful dessert requires a balanced selection of pantry staples and a few star ingredients that truly make it shine. Here’s what you’ll need to gather:

Eggs: Provide structure and richness to the cake.
Granulated Sugar: Sweetens the cake and helps achieve a tender crumb.
Pure Pumpkin Puree: Ensure you’re using 100% pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
Lemon Juice: A surprising but essential ingredient that brightens the pumpkin flavor and helps maintain the cake’s vibrant color.
All-Purpose Flour: The foundational dry ingredient for the cake’s structure.
Ground Cinnamon: A classic warm spice that pairs perfectly with pumpkin.
Baking Powder: The leavening agent that helps the cake rise and achieve its light texture.
Ground Ginger: Adds a subtle, peppery warmth that complements the pumpkin.
Salt: Enhances all the other flavors in the cake.
Ground Nutmeg: Another key pumpkin spice, adding depth and aromatic complexity.
Powdered Sugar (Confectioners’ Sugar): Crucial for both dusting the towel for rolling and for the frosting, ensuring a smooth finish.
Cream Cheese: The base for a classic, tangy frosting, providing a delightful contrast to the sweet pumpkin. Make sure it’s softened to room temperature for a smooth blend.
Cookie Butter: The star of our filling! This spiced shortbread spread adds an unparalleled depth of flavor and creamy texture.
Unsalted Butter: Essential for a rich, smooth, and spreadable frosting. Softened butter creamed with cream cheese forms the perfect base.
Vanilla Extract: Enhances the sweetness and rounds out the flavors in the frosting.

Crafting the Moist Pumpkin Cake: Step-by-Step Instructions

Follow these steps carefully to ensure a perfectly baked and pliable pumpkin cake, ready for rolling:

Prepare Your Pan: Preheat your oven to 375 degrees F (190 degrees C). This ensures even baking from the moment the pan enters the oven. To prevent sticking, generously spray a 10×15-inch jelly roll pan with a non-stick baking spray (like one that contains flour). Next, line the pan with parchment paper, leaving an overhang on the short sides for easy lifting. Crucially, spray the top of the parchment paper with cooking spray as well. This double layer of protection is key to preventing the delicate cake from adhering to the pan or paper.
Whip the Eggs: In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on high speed for a full 5 minutes. This step is vital for incorporating air, which contributes to the cake’s light and airy texture. Gradually, add the granulated sugar, continuing to beat until the mixture is thick, pale yellow, and has increased significantly in volume.
Add Wet Ingredients: Gently fold in the pure pumpkin puree and lemon juice. The lemon juice is a secret ingredient; it subtly brightens the pumpkin flavor and helps to activate the baking powder later on. Mix just until combined; do not overmix at this stage.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, ground ginger, salt, and ground nutmeg. Sifting these ingredients ensures they are evenly distributed and prevents lumps in the final batter.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet pumpkin mixture. Fold gently with a spatula until just combined, being careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake. A few small streaks of flour are acceptable.
Bake the Cake: Evenly spread the batter into the prepared jelly roll pan, using an offset spatula to ensure a smooth, uniform layer. Bake for 15 minutes, or until the cake springs back lightly when touched and the edges begin to pull away slightly from the pan.
Prepare for Rolling: While the cake is baking, lay out a clean, lint-free kitchen towel on a flat surface (like your countertop). Generously sprinkle the towel with powdered sugar. This layer of powdered sugar is essential to prevent the warm cake from sticking to the towel and aids in the rolling process.
Invert and Cool Briefly: As soon as the cake comes out of the oven, allow it to cool in the pan for only 2-3 minutes. This brief cooling period helps the cake to set slightly, making it less fragile. Then, carefully invert the warm cake onto the powdered sugar-dusted kitchen towel. Gently peel off the parchment paper.
Roll While Warm: Immediately sprinkle more powdered sugar over the top of the cake. Starting from one of the short ends, begin to gently roll the cake up with the towel inside it. Roll it tightly but without squishing. This initial warm roll is critical as it teaches the cake its “memory structure” and prevents cracking when you unroll it later.
Cool Completely: Allow the rolled cake to cool completely, seam-side down, for about 1 hour at room temperature. This cooling period is important for the cake to fully set its rolled shape and for the filling to maintain its consistency once applied.

*The powdered sugar on both the top and the bottom of the cake roll acts as a non-stick agent, preventing the warm cake from adhering to the kitchen towel during the crucial initial roll. It also adds a lovely subtle sweetness.

The Irresistible Cookie Butter Frosting: Simple Steps

This frosting is the heart of our unique cake roll, adding a creamy, spiced sweetness that perfectly complements the pumpkin.

Cream the Base: Into the bowl of your stand mixer, fitted with the paddle attachment, add the softened cream cheese, cookie butter, and softened butter. Beat on medium speed for 2-3 minutes until the mixture is light, fluffy, and well combined. Scrape down the sides of the bowl as needed. Stir in the vanilla extract, beating for another 30 seconds to incorporate its aromatic essence.
Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated and the frosting is smooth and creamy. Increase speed to medium-high and beat for another minute to ensure a light and airy consistency. If the frosting seems too thick, you can add a tablespoon of milk or cream until it reaches your desired spreading consistency.
Fill and Reroll: Once the cake is completely cooled, gently unroll it from the kitchen towel. The cake should now hold its rolled shape. Evenly spread the cookie butter frosting over the entire surface of the cake, leaving about a 1/2-inch border bare at the end. This bare edge helps prevent the frosting from squeezing out excessively when you reroll. Carefully reroll the cake, starting from the end with the frosting, applying gentle pressure. Lay the rerolled cake seam side down on a serving platter or cutting board.
Chill, Slice, and Serve: For best results, chill the pumpkin cake roll in the refrigerator for at least 30 minutes to allow the frosting to set, making for cleaner slices. Slice with a sharp knife and serve immediately.

**You may not need all of the frosting, depending on how thickly you prefer it. Don’t be afraid to adjust to your taste!

Expert Tips for Cake Roll Success

Don’t Rush the Roll: The most crucial step is rolling the warm cake. The warmth provides flexibility. Rolling it too late (after it cools completely unrolled) will inevitably lead to cracks.
Powdered Sugar is Your Friend: Don’t skimp on the powdered sugar when dusting the towel. It creates a non-stick barrier and adds to the final presentation.
Room Temperature Ingredients: For the frosting, ensure your cream cheese and butter are properly softened. This is key for a smooth, lump-free filling.
Even Spreading: When spreading the cake batter in the jelly roll pan, aim for an even thickness. This ensures consistent baking and prevents thin spots that might crack.
Patience is Key for Cooling: While the initial roll is done warm, the cake needs to cool completely before unrolling and frosting. A warm cake will melt the frosting and create a mess.

Frequently Asked Questions (FAQ) About Pumpkin Cake Rolls

Can I skip the cookie butter?
- While I don’t know why anyone would want to miss out on the incredible flavor of cookie butter, absolutely! You can certainly make this a classic pumpkin spice roll with a traditional cream cheese frosting. It will still taste wonderful and be a delightful fall dessert.
Why did my cake roll crack?
- Cake rolls often crack if they are allowed to cool unrolled for too long. The key is to roll the cake with the towel almost immediately after removing it from the oven (after a 2-3 minute cool-down in the pan). This gives the cake a “memory structure” and maintains its flexibility, making it much less prone to cracking when you unroll it later to add the frosting. Think of it as training the cake to hold its shape.
  - If your cake does happen to crack, don’t worry! This is a common occurrence even for experienced bakers. Simply proceed with the recipe. Once frosted, you can often cover any visible cracks with extra frosting, a dusting of powdered sugar, or a festive garnish like chopped nuts or chocolate shavings. No one will ever know!
How should I store leftover pumpkin cake roll?
- This pumpkin cake roll should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. For the best taste and texture, allow slices to come to room temperature for about 15-20 minutes before serving.
Can I make this cake roll ahead of time?
- Yes, this is a fantastic make-ahead dessert! You can bake and roll the cake, then let it cool completely. Once cooled, wrap it tightly in plastic wrap (while still rolled in the towel, or remove the towel and wrap the cake itself) and refrigerate for up to 24 hours before unrolling and frosting. Once frosted, it can be refrigerated for 1-2 days before serving.

Why This Pumpkin Cake Roll with Cookie Butter Filling is a Must-Try Fall Dessert

This pumpkin cake roll recipe truly embodies absolute perfection. The cake itself is incredibly soft, wonderfully moist, and bursting with authentic pumpkin flavor, beautifully complemented by a symphony of warm spices. My grandmother’s original directions for the cake were spot-on, and with the simple addition of the cookie butter filling, this baby rolled up like a dream. The combination of the tender pumpkin cake and the rich, spiced cookie butter frosting creates a dessert that is both comforting and extraordinarily decadent.

I have 100% faith in you—you too can master this pumpkin cake roll with cookie butter frosting! It’s a delicious showstopper that will be the star of any autumn gathering, from a casual family dinner to a festive holiday celebration. Everyone will absolutely love it, even those who claim not to be fans of pumpkin. So, all you pumpkin skeptics, take note: this cake roll is a pure delight!

The truth is in the incredible flavor of this **Pumpkin Cake Roll with Cookie Butter Frosting**, people. So get to baking!

Discover More Autumnal Delights

If you can’t get enough of pumpkin, here are more irresistible recipes to savor this season:

Pumpkin Spice Latte Whoopie Pies

Pumpkin Cupcakes with Marshmallow Frosting

Chocolate Swirled Pumpkin Bars

Snickerdoodle Pumpkin Bread

Pumpkin Spice Cream Cheese Muffins

Pumpkin Chocolate Chip Muffins

Pumpkin Cake Roll with Cookie Butter Filling

Yield:
12 servings

Prep Time:
15 minutes

Cook Time:
15 minutes

Additional Time:
1 hour

Total Time:
1 hour 30 minutes

This Pumpkin Cake Roll with Cookie Butter Filling is a classic pumpkin cake roll but with an extra special filling. It’s the BEST pumpkin cake roll you’ll ever have, promise!

Ingredients

3 eggs
1 cup sugar
2/3 cup pure pumpkin
1 teaspoon lemon juice
3/4 cup flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup powdered sugar
8 ounces cream cheese, softened to room temperature
1/2 cup cookie butter
1/4 cup butter, softened to room temperature
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 375 degrees. Spray a jelly roll pan with cookie spray and line with parchment paper. Spray top of parchment paper with cooking spray as well.
Into the bowl of a stand mixer, beat eggs for 5 minutes. Gradually beat in sugar.
Stir in pumpkin and lemon juice.
Into a separate bowl, mix together flour, cinnamon, baking powder, ginger, salt and nutmeg.
Fold dry ingredients into the wet ingredients until just combined.
Spread into jelly roll pan and bake for 15 minutes.
Lay out a clean kitchen towel.
Remove jelly pan from oven and allow to cool for 2-3 minutes. Then invert onto the clean kitchen towel sprinkled with powdered sugar.*
Sprinkle more powdered sugar on top of the cake and begin to gently roll up.
Allow to cool about 1 hour.

*The powdered sugar on both the top and the bottom of the cake prevent the cake from sticking to the kitchen towel.

Cookie Butter Frosting

Into the bowl of your stand mixer, add cream cheese, cookie butter and butter and beat to combine, about 2-3 minutes. Add in vanilla.
Gradually add in powdered sugar and beat until fully combined.
When the cake is cooled, gently unroll and spread frosting** over cake, leaving 1/2″ bare at the end. Reroll cake and lay seam side down.
Slice and serve.

**You may not need all of the frosting depending on how thick you want it.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Thank you for supporting my

KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Calphalon Classic Bakeware 12-by-17-Inch Rectangular Nonstick Jelly Roll Pans, Set of 2
Reynolds Kitchens Parchment Paper Roll, 60 Square Feet

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 313Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 76mgSodium: 263mgCarbohydrates: 39gFiber: 1gSugar: 29gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on strawberryblondiekitchen.com should only be used as a general guideline.

I will be making this Pumpkin Cake Roll with Cookie Butter Filling for every event from here until December. It’s a delicious showstopper and you’ll want to make it over and over again. Get ready for compliments!

I’ve got another pumpkin recipe coming up tomorrow, and it’s a savory one that I think you’re going to love. It also contains a lot of cheese, so it’s already a winner in my book!

Explore More #PumpkinWeek Recipes

Join the #PumpkinWeek celebration and discover a fantastic array of pumpkin-inspired dishes from fellow bloggers:

Beverages:

Pumpkin Hot Chocolate from Sweet Beginnings

Savory:

Pumpkin Alfredo Stuffed Shells from The Crumby Kitchen
Pumpkin Joes from A Day in the Life on the Farm
Pumpkin Mashed Potatoes from Rants From My Crazy Kitchen
Roasted Pumpkin Queso from Culinary Adventures with Camilla
Spicy Pumpkin Soup from Cindy’s Recipes and Writings

Baked Goods & Desserts:

No Churn Pumpkin Pie Ice Cream from Daily Dish Recipes
Pumpkin Cake Roll with Cookie Butter Filling from Strawberry Blondie Kitchen
Pumpkin Cheddar Biscuits from A Kitchen Hoor’s Adventures
Pumpkin Cream Cheese Muffins from Family Around the Table
Pumpkin Crumb Bread from The Nifty Foodie
Pumpkin Cupcakes with Maple Buttercream from The Redhead Baker
Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pudding with Sour Cream Vanilla Topping from Karen’s Kitchen Stories
Pumpkin Spice Dessert Hummus from For the Love of Food
Pumpkin Whoopie Pie Recipe from April Golightly

Pumpkin Spice Roll with Biscoff Cream