Easy Pumpkin Roll with Cream Cheese Filling 🎃🍂

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Hi, I’m Raya, welcome back to my kitchen! 👋 Today I’m sharing the fall dessert that always gets the most compliments, my pumpkin roll. A soft, spiced pumpkin sponge is rolled around a sweet, tangy cream cheese filling, and when you slice it, you reveal the prettiest spiral. It looks like it came from a fancy bakery, but it is actually very doable, especially once you know the one trick: rolling the cake while it is still warm. I will walk you through every step so your roll turns out smooth, moist, and crack-free. Grab your jelly roll pan and a clean kitchen towel, and let us roll into fall together!

Why You’ll Love This Recipe 💕

• Beautiful Spiral: Every slice shows off the swirl of orange cake and white filling, which makes it a showstopper for holidays.
• Soft and Moist: Pumpkin keeps the thin sponge tender and flexible, so it rolls without breaking.
• Creamy Cheesecake-Style Filling: Cream cheese, butter, and powdered sugar make a smooth, tangy filling.
• Make-Ahead Friendly: It needs to chill, so you can make it a day or two before your party.
• Warm Fall Spices: Cinnamon, ginger, nutmeg, and cloves make it taste like autumn.

Key Ingredients for Pumpkin Roll 🛒

For the Pumpkin Cake

• All-Purpose Flour (3/4 cup / 90g): Keeps the sponge light and flexible.
• Baking Powder (1 tsp), Baking Soda (1/2 tsp), Fine Sea Salt (1/2 tsp): For lift and balance.
• Ground Cinnamon (2 tsp), Ground Ginger (1 tsp), Ground Nutmeg (1/2 tsp), Ground Cloves (1/4 tsp): The warm spice blend.
• Large Eggs (3, room temperature): Create the airy structure of the sponge.
• Granulated Sugar (1 cup / 200g): Sweetens the cake.
• Pure Pumpkin Purée (2/3 cup / 160g): Make sure it is pure pumpkin, not pie filling.
• Pure Vanilla Extract (1 tsp): Rounds out the flavor.
• Powdered Sugar (1/4 cup / 30g): For dusting the towel so the cake does not stick.

For the Cream Cheese Filling

• Full-Fat Cream Cheese (8 oz / 225g, softened): The tangy base.
• Unsalted Butter (6 tbsp / 85g, softened): Makes the filling rich and stable.
• Powdered Sugar (1 cup / 120g, sifted): Sweetens and thickens.
• Pure Vanilla Extract (1 tsp): For flavor.

Baker’s Note: The towel trick is the secret. Rolling the warm cake up in a powdered sugar-dusted towel trains it into a spiral shape, which means it will not crack when you unroll it to add the filling. If you love fall desserts, check out my Pumpkin Cheesecake and my Apple Cider Donut Cake!

Step-by-Step Instructions 👩‍🍳

Step 1: Prepare the Pan and Towel

Preheat your oven to 375°F (190°C). Grease a 15×10-inch (38×25 cm) jelly roll pan, line it with parchment paper, and grease the parchment. Lay a clean, thin kitchen towel on the counter and dust it generously with the powdered sugar.

Step 2: Mix the Dry Ingredients

Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a small bowl.

Step 3: Make the Batter

Beat the eggs and sugar for 3 to 4 minutes until thick and pale. Mix in the pumpkin and vanilla. Gently fold in the dry ingredients until just combined.

Step 4: Bake the Cake

Spread the batter evenly in the prepared pan and bake for 12 to 14 minutes, until the cake springs back when lightly pressed. Do not overbake, or it will crack when rolled.

Step 5: Roll the Warm Cake

Immediately run a knife around the edge and flip the hot cake onto the powdered sugar towel. Peel off the parchment, then roll the cake up in the towel, starting from the short end. Let it cool completely, rolled up, for about 1 hour.

Step 6: Make the Filling

Beat the butter and cream cheese until smooth and fluffy. Add the powdered sugar and vanilla and beat until creamy.

Step 7: Fill and Re-Roll

Carefully unroll the cooled cake. Spread the filling evenly over it, leaving a 3/4-inch (2 cm) border on all sides. Re-roll the cake without the towel, starting from the same short end.

Step 8: Chill and Serve

Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour. Dust with powdered sugar and slice with a serrated knife.

Baker’s Tips for Success 💡

• Roll the Cake Warm: A hot cake is flexible, but a cold one will crack, so roll it right away.
• Do Not Overbake: Even 2 extra minutes can dry out the thin cake, so pull it out as soon as it springs back.
• Use a Thin Towel: A flour sack towel or thin cotton towel works best, since terry cloth leaves marks.
• Cool Completely Before Filling: Warm cake will melt the filling and make a mess.
• Slice with a Serrated Knife: Use a gentle sawing motion for clean, neat slices.

Want to see another take? 🎃 King Arthur Baking shares a pumpkin cream cheese roll with a step-by-step photo tutorial that is a great visual guide for rolling.

How to Serve Pumpkin Roll 🍽️

Serve the roll chilled, cut into thick slices, with a dusting of powdered sugar. Add a spoonful of whipped cream and a sprinkle of cinnamon for a pretty finish.

How to Store Pumpkin Roll 🧊

• In the Refrigerator: Keep the roll wrapped tightly for up to 5 days because of the cream cheese filling.
• In the Freezer: Wrap the whole roll or individual slices tightly and freeze for up to 2 months. Thaw in the fridge overnight.
• At Room Temperature: Leave it out for no more than 2 hours when serving.

Frequently Asked Questions ❓

Why did my pumpkin roll crack?

The cake was probably overbaked or cooled before it was rolled. Bake just until it springs back and roll it up in the towel while it is still hot.

Can I use pumpkin pie filling instead of purée?

No. Pie filling has added sugar and spices that change the texture and sweetness. Use pure pumpkin purée.

Do I have to use a towel?

You can roll the warm cake in parchment paper instead, but a dusted towel works best for the shape and stops sticking.

Can I make pumpkin roll ahead of time?

Yes. Make it up to 2 days ahead, wrap it tightly, and keep it in the fridge. Dust it with powdered sugar just before serving.