Pumpkin Roll with Cream Cheese Filling

This Classic Pumpkin Roll is the quintessential autumn dessert, featuring a moist, tender, and perfectly spiced pumpkin cake rolled up with a sweet and tangy cream cheese filling. With its beautiful pinwheel swirl, this impressive-looking dessert is a show-stopping centerpiece for any Thanksgiving table, holiday party, or fall gathering. It’s a taste of pure, nostalgic comfort.

While it may look complicated, this recipe breaks down the process into simple, easy-to-follow steps. The secret to a perfect, crack-free roll lies in rolling the warm cake in a powdered sugar-dusted towel right out of the oven. It’s a classic baking project that is incredibly rewarding and absolutely delicious.

this recipe

Why You’ll Love This Recipe

• The Ultimate Fall Dessert: The perfect combination of warm pumpkin spice and tangy cream cheese.
• Impressive & Beautiful: The pinwheel design makes it a stunning centerpiece for any dessert table.
• Incredibly Moist Cake: This recipe guarantees a tender, moist, and flexible cake that won’t crack.
• Perfect for a Crowd: A fantastic make-ahead dessert that serves a group and travels well.

Ingredients

For the Pumpkin Cake:

• 3/4 cup All-Purpose Flour
• 1 cup Granulated Sugar
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Ginger
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Salt
• 2/3 cup 100% Pure Pumpkin Purée
• 3 large Eggs
• 1/2 cup Powdered Sugar, for dusting

For the Cream Cheese Filling:

• 8 oz Cream Cheese, softened to room temperature
• 1 cup Powdered Sugar
• 6 tablespoons Unsalted Butter, softened
• 1 teaspoon Vanilla Extract

Step-by-Step Instructions

1. Prep: Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly-roll pan, line it with parchment paper, and then grease and flour the parchment paper.
2. Make the Cake Batter: In a medium bowl, whisk together the flour, granulated sugar, baking soda, spices, and salt. In a large bowl, beat the eggs and pumpkin purée with an electric mixer until well combined. Gradually beat the dry ingredients into the wet ingredients until the batter is smooth.
3. Bake the Cake: Spread the batter evenly into the prepared jelly-roll pan. Bake for 13-15 minutes, or until the top of the cake springs back when touched.
4. Roll the Cake (The Most Important Step): While the cake is baking, generously dust a clean, thin kitchen towel (not terrycloth) with the 1/2 cup of powdered sugar. As soon as the cake comes out of the oven, immediately flip the hot pan over onto the prepared towel. Carefully peel off the parchment paper.
5. Cool the Roll: While the cake is still hot, gently roll it up, along with the towel, from one of the short ends. Place the rolled-up cake and towel on a wire rack to cool completely, at least 1 hour.
6. Make the Filling: In a medium bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy. Beat in the powdered sugar and vanilla extract until smooth.
7. Fill and Re-roll: Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges. Gently re-roll the cake (without the towel this time).
8. Chill and Serve: Wrap the finished pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour to allow the filling to set. To serve, unwrap and slice into 1-inch thick pieces.

Tips & Variations

• Pro Tip: Do not skip the step of rolling the cake while it’s hot. This is the absolute key to preventing the cake from cracking when you fill and re-roll it later.
• Add Nuts: For a crunchy texture, fold 1/2 cup of finely chopped, toasted pecans or walnuts into the cream cheese filling.
• Chocolate Chip Filling: Add 1/2 cup of mini chocolate chips to the filling for a delicious twist.
• Don’t Overbake: Keep a close eye on the cake. Overbaking can cause it to become dry and more prone to cracking.

Frequently Asked Questions (FAQ)

• Why did my pumpkin roll crack?
  • Cracking is almost always caused by one of two things: the cake was overbaked, or it was not rolled up while it was still hot from the oven.
• How do I store a pumpkin roll?
  • It must be stored in the refrigerator because of the cream cheese filling. Keep it tightly wrapped in plastic wrap for up to 5 days.
• Can I freeze a pumpkin roll?
  • Yes, it freezes beautifully. Wrap the whole roll tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before slicing and serving.

Serving Suggestions

• This pumpkin roll is a perfect standalone dessert. Serve chilled slices on a platter, dusted with a little extra powdered sugar for a beautiful presentation. It’s a wonderful treat with a cup of coffee or a glass of cold milk.

Abby

Pumpkin Roll

A moist and spiced pumpkin roll cake filled with creamy cream cheese frosting. Perfect for fall gatherings, holidays, or when you’re craving a cozy dessert.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 18 minutes mins

Total Time 3 hours hrs 45 minutes mins

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 3/4 cup (94g) all-purpose flour (spooned & leveled)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 3 large eggs, at room temperature
• 2/3 cup (150g) canned pumpkin puree
• 1/2 cup (100g) packed brown sugar
• 1/2 cup (100g) granulated sugar
• 1 tsp pure vanilla extract
• 3/4 cup (90g) confectioners’ sugar, for rolling
• 6 oz (170g) full-fat brick cream cheese, softened
• 1/4 cup (56g) unsalted butter, softened
• 1 1/2 cups (180g) confectioners’ sugar, for frosting
• 1 tsp pure vanilla extract (for frosting)

Equipment

• 10×15-inch baking pan
• Parchment Paper
• Mixing Bowls
• Whisk
• Rubber spatula
• towel
• electric mixer

Method

 

1. Preheat oven to 350°F (177°C). Grease a 10×15-inch baking pan, line with parchment, and grease the parchment.
2. Whisk flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together in a bowl.
3. In another bowl, whisk eggs, pumpkin puree, brown sugar, granulated sugar, and vanilla until combined.
4. Add wet mixture to dry and whisk until smooth. Spread batter evenly into pan and bake 17–18 minutes.
5. Invert hot cake onto a sugar-dusted towel, peel parchment, and roll up tightly from the narrow end. Cool completely.
6. Beat cream cheese until smooth, add butter, then mix in confectioners’ sugar and vanilla until creamy.
7. Unroll cooled cake, spread frosting evenly, leaving 1/2-inch border, then reroll tightly without towel.
8. Refrigerate covered for 20 minutes before slicing. Dust with confectioners’ sugar if desired.

Notes

You can prepare the cake up to step 7 a day ahead and chill before frosting. The filled roll also freezes beautifully for 2–3 months. Use homemade pumpkin pie spice if store-bought isn’t available.