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Easy Pumpkin Roll With Cream Cheese Filling
This pumpkin roll is an elegant, cozy dessert that’s surprisingly simple to make. A light, spiced pumpkin sponge bakes quickly, is rolled while warm to form a tight spiral, and then filled with a silky cream cheese frosting. Chill it for a short time and you’ll have a festive centerpiece that slices beautifully for Thanksgiving or any autumn gathering.
The technique—baking a thin sheet cake, rolling it warm, unrolling to fill, then re-rolling—gives you the classic spiral look and a tender texture. If you enjoy pumpkin baking, this is a terrific way to use leftover pumpkin purée and deliver big flavor with minimal fuss.
Recipe Highlights
- Ideal for fall celebrations — warm spices and pumpkin flavor make this a seasonal favorite.
- Great way to use leftover pumpkin purée — this recipe calls for real pumpkin purée, not canned pie filling.
- Make-ahead friendly — assemble and chill in advance to simplify holiday hosting.
Ingredient Notes
For the pumpkin roll:
- All-purpose flour — gives structure; measure accurately to avoid a heavy cake.
- Salt — balances sweetness and accentuates the spices.
- Baking soda — provides lift so the sponge stays light.
- Pumpkin pie spice — a blend of cinnamon, ginger, nutmeg, and cloves; use the blend or mix your own.
- Granulated sugar — sweetens and tenderizes the crumb.
- Eggs — bring room temperature eggs to the table for better volume and even mixing.
- Pumpkin purée — use plain pumpkin purée, not the sweetened pie filling.
- Vanilla extract — rounds out the flavors.
For the cream cheese filling:
- Butter — softened to room temperature so it blends smooth.
- Powdered sugar — yields a silky, lump-free filling; sift if needed.
- Cream cheese — chilled then beaten until smooth so the filling stays firm.
- Vanilla extract — enhances the sweetness.
- Ground cinnamon — a touch added to the filling echoes the pumpkin spice in the cake.
Handy Tip: Use Good Kitchen Tools!
Using reliable kitchen tools—measuring cups, a good jelly-roll pan, a sturdy spatula and a sharp knife—makes this recipe much easier and produces more consistent results.
How To Make A Pumpkin Roll
See the recipe card below for the full ingredient list and exact measurements.
Step 1 — Preheat the oven to 375°F (190°C). Grease a 10×15-inch jelly-roll pan and line it with parchment paper. Whisk the dry ingredients together in a small bowl and set aside. In a larger bowl, whisk the eggs, pumpkin purée and granulated sugar until well combined.
Step 2 — Add the dry ingredients to the pumpkin mixture gradually, folding or mixing until just combined. Avoid overmixing to keep the cake tender.
Step 3 — Pour the batter into the prepared pan and spread it evenly. Bake for 12–15 minutes, or until the center springs back to the touch.
Step 4 — While the cake is still warm, use the parchment to carefully roll it up from a short end. Let the rolled cake cool completely on a wire rack to set the shape.
Step 5 — Make the filling while the cake cools: beat softened butter with powdered sugar, chilled cream cheese, vanilla and cinnamon until smooth and creamy.
Step 6 — When the cake is completely cool, unroll it and spread the filling evenly, leaving a small border so the filling doesn’t squeeze out.
Step 7 — Carefully re-roll the cake tightly (without the parchment) starting from a short end. Place seam-side down on a platter, wrap, and chill for at least one hour to firm up before slicing.
Step 8 — Dust with powdered sugar just before serving if you like, then slice with a sharp knife for clean rounds that show the spiral filling.
Recipe Notes And Variations
- Roll the cake while warm to reduce cracking; handle carefully to avoid burns.
- Chill after filling so the frosting sets and slices hold their shape.
- Use parchment for rolling to help keep the cake taut and even.
- Trim dry or cracked edges before spreading filling for a neater appearance.
- Do not overmix the batter; mix until just combined to keep the sponge light.
- Sift powdered sugar for a smooth filling and a fine dusting on top.
Prep and Storage
- Prep ahead: The filling can be made up to 3 days ahead and refrigerated in an airtight container. Stir briefly before using.
- Refrigerate leftovers: Wrap tightly or store in an airtight container for up to 3 days.
- Freeze: Wrap the roll tightly and freeze up to 2–3 months. Thaw overnight in the refrigerator before serving.
FAQs
Yes. Wrap the roll tightly in plastic wrap and place in an airtight container. It freezes well for 2–3 months. Thaw in the refrigerator overnight before serving.
Yes. Make the filling up to three days ahead and keep it refrigerated. Give it a quick whisk before spreading if it has stiffened.
Mix your own: about 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, and a pinch of cloves per teaspoon of pumpkin pie spice.
Small cracks are easy to hide with frosting. For larger cracks, trim the edges and rely on the filling to hold the roll together.
Yes—whipped cream or a maple-flavored frosting are delicious alternatives.
Serving Suggestions
- Serve with a dollop of freshly whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Pair with a hot coffee or pumpkin-spiced coffee for a cozy fall treat.
- Offer slices alongside a fresh fruit salad for a lighter plate that balances the richness.
More Recipes You Might Like
- Copycat Starbucks Pumpkin Bread
- Perfect Pumpkin Pie
- Pumpkin Chocolate Chip Cookies
- Air Fryer Apple Pie
- Nutella Pumpkin Cinnamon Rolls
- Air Fryer Sweet Potato Pie
- Crockpot Bread Pudding
- Instant Pot Brownies with Pumpkin
Recommended Tools
- Mixing bowls for combining dry and wet ingredients.
- Measuring cups and spoons to ensure accurate amounts.
- A 10×15-inch jelly-roll pan or rimmed baking sheet lined with parchment.
- A wire rack for cooling and a sharp knife for clean slices.
Thanks for reading. I hope this pumpkin roll becomes a favorite in your fall baking rotation—easy to make, impressive to serve, and wonderfully seasonal.
Get The Pumpkin Roll Recipe
Pumpkin Roll Recipe
A spiced pumpkin sponge rolled with a sweet cream cheese filling—perfect for Thanksgiving and fall get-togethers.
Prep Time: 20 mins Cook Time: 15 mins Chill: 1 hr Total: 1 hr 35 mins
Servings: 12 Calories: 302 kcal
Ingredients
For the pumpkin roll:
- ¾ cup (90g) all-purpose flour
- Pinch of salt
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 cup (250g) granulated sugar
- 3 eggs
- ⅔ cup (160g) pumpkin purée (not pie filling)
- ½ teaspoon vanilla extract
For the cream cheese filling:
- ¾ cup (170g) butter, room temperature
- ½ cup (60g) powdered sugar
- 1 cup (240g) cream cheese, chilled
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Grease and line a 10×15-inch jelly-roll pan with parchment.
- Whisk flour, salt, baking soda and pumpkin pie spice in a small bowl; set aside.
- In a large bowl, beat the eggs, pumpkin purée and granulated sugar until combined.
- Fold the dry ingredients into the pumpkin mixture just until incorporated.
- Pour batter into the prepared pan and spread evenly. Bake 12–15 minutes, until the center springs back.
- While warm, roll the cake in the parchment from a short end and cool completely on a wire rack.
- Prepare the filling by beating butter, powdered sugar, chilled cream cheese, vanilla and cinnamon until smooth.
- Unroll the cooled cake, spread the filling evenly leaving a small border, then re-roll tightly without the parchment.
- Place seam-side down, wrap and refrigerate at least 1 hour. Dust with powdered sugar before serving if desired.
Notes
- Rolling the cake while warm helps prevent major cracks; chill after filling for easier slicing.
- Store in the refrigerator for up to 3 days or freeze for 2–3 months.
Nutrition
Approximate per serving: Calories 302; Carbs 30g; Protein 4g; Fat 19g.