This pumpkin roll is a thin spiced cake — made with pumpkin puree, eggs, sugar, and a touch of pumpkin pie spice — rolled around a cream cheese and butter filling. It looks impressive on a plate, but the total active time is under 35 minutes. The real reason to make it: you can prep it a day or two ahead and just slice when you need it.
Why this recipe works
Two things make this roll succeed. First, beating the eggs and sugar on high speed for a full five minutes builds enough air and structure into the batter that the cake stays flexible — skip that step and the sponge will crack when you roll it. Second, rolling the cake in a powdered-sugar-dusted towel while it’s still hot is what sets the shape. The cake cools in a curved position, so when you unroll it later to add the filling, it doesn’t fight you or split. Both steps are non-negotiable.
Shopping notes
- Pumpkin puree: Use plain canned pumpkin, not pumpkin pie mix. The pie mix already has sugar and spices added, which will throw off the balance of the filling and make the cake too sweet.
- Cream cheese: Full-fat block cream cheese only — the kind in a foil wrapper. Spreadable cream cheese in a tub has added stabilizers and more moisture, and the filling won’t firm up properly.
- Pumpkin pie spice: The pre-mixed jar works fine here. If you’re mixing your own, a blend of cinnamon, nutmeg, ginger, and cloves is standard.
Make-ahead notes
Once filled and re-rolled, wrap the pumpkin roll tightly in plastic wrap and refrigerate for up to three days — it actually slices more cleanly after a night in the fridge because the filling firms up. For longer storage, wrap it in plastic, then a layer of foil, and freeze for up to one month. Thaw overnight in the refrigerator, still wrapped, so condensation doesn’t make the surface sticky. Slice it cold straight from the fridge; it holds its shape much better than at room temperature. Skip the powdered sugar garnish until just before serving — it absorbs into the surface within an hour and disappears anyway, so it’s not worth the extra dish.
If something goes sideways
- The cake cracked when rolling: It was likely overbaked or cooled too long before rolling. Next time, roll it the moment it comes out of the oven. A small crack can often be hidden once the filling is inside and the roll is sliced.
- The filling is runny and won’t hold its shape: Your cream cheese or butter was too warm. Chill the filling in the refrigerator for 20–30 minutes before spreading, and make sure you’re using block cream cheese, not the spreadable kind.
- The cake stuck to the towel: The towel wasn’t dusted generously enough with powdered sugar. Use more than you think you need — a light dusting isn’t sufficient. Peel the towel away slowly and at a low angle if it’s resisting.
- The roll won’t unroll without tearing: It cooled too quickly in a cold room or was left rolled too long before filling. Let it sit at room temperature for five minutes before gently unrolling. If a small section tears, press it back and cover with filling — it won’t show once re-rolled.
- The spiral disappeared after slicing: The filling layer was spread too thin, or the roll wasn’t tight enough. When re-rolling after filling, use the towel to help you roll it snugly, applying gentle, even pressure as you go.
Pumpkin Roll with Cream Cheese Filling
Equipment
- 15×10-inch (38x25cm) jelly roll pan
- Parchment paper
- Electric hand mixer or stand mixer
- Wire cooling rack
- Clean lint-free kitchen towel
- Offset spatula
- Plastic wrap
Ingredients
Cake
- ¾ cup all-purpose flour sifted, 95g
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon pumpkin pie spice preferably freshly mixed
- 3 large eggs room temperature
- 1 cup granulated sugar 200g
- ⅔ cup pumpkin puree not pumpkin pie mix, 160g
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar for dusting the towel, 30g
Filling
- 8 ounces cream cheese softened, 225g
- 1 cup powdered sugar sifted, 120g
- 6 tablespoons butter softened, 85g
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar optional, for topping, 15g
Instructions
- Preheat your oven to 375°F / 190°C (170°C fan-forced). Grease a 15×10-inch (38x25cm) jelly roll pan, then line with parchment paper and grease the paper thoroughly.
- In a small bowl, combine all-purpose flour, baking powder, baking soda, and pumpkin pie spice. Set aside.3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon pumpkin pie spice
- In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Stir in the pumpkin puree and vanilla extract until smooth.3 large eggs, 1 cup granulated sugar, 2/3 cup pumpkin puree, 1 teaspoon vanilla extract
- Gradually add the dry mixture to the pumpkin mixture, mixing until just combined.3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon pumpkin pie spice
- Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 12-14 minutes, or until the top of the cake springs back when touched gently.
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar. As soon as the cake comes out of the oven, immediately invert it onto the sugared towel. Carefully peel away the parchment paper. Work quickly — the cake must be hot for the rolling step to work.1/4 cup powdered sugar
- Starting from one short (narrow) end, gently roll the cake and towel together into a log shape. Place seam-side down on a wire rack and let it cool completely, about 30-45 minutes. Do not unroll until fully cooled.
- While the cake cools, make the filling. Beat the softened cream cheese, sifted powdered sugar, softened butter, and vanilla extract with an electric mixer on medium speed until completely smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl halfway through to ensure even mixing.8 ounces cream cheese, 1 cup powdered sugar, 6 tablespoons butter, 1 teaspoon vanilla extract
- Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, then reroll it without the towel. Wrap the filled cake tightly in plastic wrap and chill in the refrigerator for at least 1 hour before serving.2 tablespoons powdered sugar
Notes
Nutrition
Common questions
Can I make this the night before a party?
Yes — this is actually the best way to do it. A pumpkin roll that has chilled overnight slices cleanly and holds its spiral better than one made the same day. Wrap it tightly in plastic wrap and keep it in the refrigerator until you’re ready to serve.
Do I have to use a jelly roll pan, or can I use a regular baking sheet?
You need a 15×10-inch jelly roll pan with raised sides. A flat baking sheet won’t contain the batter evenly, and a pan that’s too small will give you a thicker cake that’s harder to roll without cracking.
My cream cheese filling has lumps in it. What went wrong?
The cream cheese wasn’t soft enough before mixing. It needs to sit at room temperature for at least 30–45 minutes until it’s genuinely soft, not just slightly less cold. Beat it on its own for a minute before adding the butter and sugar.
Can I add anything to the filling to change the flavor?
A tablespoon of maple syrup stirred into the finished filling works well and doesn’t change the texture. Finely chopped toasted pecans mixed in are also a common addition — just keep the pieces small so the roll still holds together when sliced.
What to cook next
- Warm and Comforting Classic Apple Crumble
- Traditional Homemade Eggnog
- Slow-Cooked Spiced Apple Butter
- Fluffy Cinnamoroll Milk Bread Cinnamon Rolls
