Delicious Pumpkin Roll is the kind of cozy, fall-forward dessert that always steals the spotlight on a dessert table. A soft, spiced pumpkin sponge cake gets rolled around a thick layer of tangy-sweet cream cheese filling, then sliced to reveal a beautiful swirl in every piece. It tastes like pumpkin pie and cheesecake wrapped into one, yet bakes quickly in a jelly roll pan and can be made ahead, making it perfect for holidays, potlucks, or any chilly night when you want something special with your coffee.
Equipment You Will Need
- 10×15-inch jelly roll pan
- Parchment paper
- Clean, thin kitchen towel
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer
- Whisk
- Rubber spatula
- Fine-mesh sieve (for dusting powdered sugar)
Ingredients List
For the pumpkin sponge cake
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 3 large eggs, room temperature
- 1 cup granulated sugar
- ⅔ cup pumpkin puree (not pie filling)
- 1 teaspoon vanilla extract
For the cream cheese filling
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1–1½ cups powdered sugar, sifted
For rolling and finishing
- ¼ cup powdered sugar (for dusting towel and top)
Step-by-Step Instructions
Start with the cake. Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan, then line it with parchment paper, leaving a bit of overhang on the short sides to help lift the cake out later. Lightly grease the parchment as well.
Lay a clean, thin kitchen towel on the counter and dust it generously with powdered sugar; this will be used to roll the hot cake and prevent sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
Set aside. In a large mixing bowl, beat the eggs and granulated sugar with a mixer on medium-high speed until the mixture becomes thick, pale, and slightly foamy, about 3–5 minutes. This step builds volume and helps the sponge stay light and flexible.
Add the pumpkin puree and vanilla to the egg mixture and mix on low just until smooth. Sprinkle the dry ingredient mixture over the top and gently fold it in with a spatula just until no streaks of flour remain. Take care not to deflate the batter too much; a light hand helps the cake bake evenly and roll without cracking.
Pour the batter into the prepared jelly roll pan and spread it evenly into the corners with a spatula. The layer will be thin, which is exactly what you want for a roll cake. Tap the pan lightly on the counter to remove any large air bubbles. Bake for 11–15 minutes, or until the cake springs back lightly when touched in the center and a toothpick comes out clean.
While the cake bakes, make sure your powdered-sugar-dusted towel is ready and laid out flat. As soon as the cake comes out of the oven, run a knife along the edges to loosen if needed, then carefully invert the hot cake onto the towel.
Peel away the parchment paper gently. Starting at a short end, roll the warm cake up with the towel inside, rolling it snugly but not so tight that it squashes. Place the rolled cake seam-side down on a wire rack to cool completely.
While the cake cools, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese and butter together with a mixer until smooth and creamy.
Add the vanilla and mix again. Gradually beat in the powdered sugar until the filling is thick, smooth, and spreadable. Start with 1 cup and add more as needed to reach a consistency that holds soft peaks but is easy to spread.
Once the pumpkin roll is completely cool to the touch, gently unroll it from the towel. It’s fine if it remains slightly curved and doesn’t lie perfectly flat—forcing it flat can cause cracks. Spread the cream cheese filling evenly over the cake, leaving about ½ inch border around the edges to give the filling room to spread as you roll it back up.
Starting again from the same short end, roll the cake back up, this time without the towel, keeping it as tight and even as you comfortably can without squeezing out too much filling. Wrap the finished roll in plastic wrap and refrigerate for at least 1 hour, or up to overnight, to help it firm up and set the swirl.
When ready to serve, unwrap the chilled roll and place it seam-side down on a serving platter. Dust the top generously with powdered sugar. Use a sharp, serrated knife to slice into ½–1 inch thick rounds, wiping the blade between cuts for the cleanest spirals.
Expert Tips for Success
Whipping the eggs and sugar properly is crucial; that thick, pale mixture gives the cake structure and helps it roll without cracking. If the mixture still looks thin and bright yellow after a minute or two, keep beating until it’s lighter and more voluminous.
Gently folding in the dry ingredients keeps that structure intact; vigorous stirring can knock out too much air.
Rolling the cake while it’s hot is the other key step. If you wait until the cake cools in the pan, it will be far more likely to crack when you try to roll it. Dusting the towel generously with powdered sugar prevents sticking and adds a light sweetness to the exterior. If small surface cracks do appear, don’t worry—powdered sugar dusting and clean slices will hide minor imperfections.
Make sure the cake is fully cool before adding the filling so the cream cheese doesn’t melt and become runny. If the filling seems too soft, chill it briefly before spreading. And always leave that small border when adding filling so it doesn’t all squish out the sides as you re-roll.
Variations and Substitutions
You can adjust the spice profile to suit your taste. Use pumpkin pie spice instead of individual spices if you prefer, or increase the cinnamon for a warmer flavor. A pinch of cloves or allspice adds a deeper, more complex autumn note if you enjoy bolder spice.
For extra texture and flavor, sprinkle finely chopped toasted pecans or walnuts over the cream cheese filling before rolling. You can also swirl a little caramel sauce into the filling for a pumpkin caramel roll effect, or add a spoonful of maple syrup and a pinch of cinnamon to give the filling a maple-pumpkin twist.
If you’d like a lighter filling, reduce the butter or use a mix of cream cheese and whipped cream (whip cream separately to soft peaks, then gently fold into a sweetened cream cheese base). Just remember that whipped-cream-based fillings need to stay well chilled and are best served within a day or so for optimal texture.
Serving Suggestions
Delicious Pumpkin Roll is ideal for fall gatherings, Thanksgiving dessert tables, or cozy coffee breaks. Serve slices slightly chilled or at cool room temperature so the cake is soft and the filling creamy but not overly firm.
A drizzle of caramel sauce on the plate or a sprinkle of extra chopped nuts can turn it into a plated dessert worthy of a dinner party.
Pair slices with hot coffee, chai, or spiced tea to echo the warm spices in the cake. For a more indulgent presentation, add a dollop of lightly sweetened whipped cream or a scoop of vanilla or cinnamon ice cream on the side. It also plays nicely alongside other fall desserts like apple crisp or pecan pie as part of a mixed dessert spread.
Storage, Freezing, and Make-Ahead Tips
Pumpkin roll is an excellent make-ahead dessert. Once assembled and chilled, it will keep well, tightly wrapped, in the refrigerator for about 3–4 days. Store leftovers in an airtight container or re-wrap the log in plastic wrap to keep it from drying out and to protect the cream cheese filling.
You can also freeze the roll, either whole or pre-sliced. Wrap the log tightly in plastic wrap and then in foil, or place slices in an airtight container with parchment between layers.
Freeze for up to 2–3 months. To serve, thaw overnight in the refrigerator. Dust with fresh powdered sugar after thawing to refresh the snowy finish, then slice and serve as usual.
