Classic Pumpkin Roll with Cream Cheese Filling

Why You'll Love This Pumpkin Roll

• It has a tender, warmly spiced pumpkin cake with just the right sweetness.
• The smooth cream cheese filling makes every slice rich and creamy.
• Rolling the cake while it is warm helps create that lovely spiral shape.
• It can be made ahead, making dessert time easy and relaxed.
• A snowy dusting of powdered sugar gives it a charming Grandma kitchen finish.

Ingredients

Gather these simple pantry staples and a few cool, creamy ingredients for a pumpkin roll that tastes like a treasured autumn classic.

• Large eggs - 3
• Granulated sugar - 1 cup
• Pumpkin puree - 2/3 cup
• Vanilla extract - 1 teaspoon
• All-purpose flour - 3/4 cup
• Baking soda - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Ground ginger - 1/2 teaspoon
• Ground nutmeg - 1/4 teaspoon
• Salt - 1/4 teaspoon
• Powdered sugar - 1 cup, for dusting and filling
• Cream cheese - 8 ounces, softened
• Unsalted butter - 4 tablespoons, softened
• Vanilla extract - 1 teaspoon, for filling

How to Make Pumpkin Roll

Plan on 25 minutes of prep, 13 to 15 minutes of baking, and at least 1 hour of chilling time. The gentle rolling and cooling steps help the cake keep its beautiful shape.

Step 1: Preheat the Oven

Preheat the oven to 375°F so it is fully ready when the batter is spread in the pan.

Step 2: Prepare the Pan

Line a 10x15-inch jelly roll pan with parchment paper. Smooth the paper flat so the thin cake releases easily.

Step 3: Beat the Eggs and Sugar

Beat the eggs and granulated sugar until the mixture is thick and pale. This adds lightness to the cake.

Step 4: Add Pumpkin and Vanilla

Mix in the pumpkin puree and vanilla extract until evenly combined. Scrape the bowl as needed for a smooth mixture.

Step 5: Whisk the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. A thorough mix helps distribute the spices evenly.

Step 6: Fold the Batter

Fold the dry ingredients into the pumpkin mixture just until no streaks of flour remain. Take care not to overmix.

Step 7: Spread the Batter

Spread the batter evenly in the prepared pan. Nudge it gently into the corners for a cake of even thickness.

Step 8: Bake the Cake

Bake for 13 to 15 minutes, until the center springs back lightly when touched. Avoid overbaking, since a soft cake rolls most easily.

Step 9: Prepare the Towel

Dust a clean kitchen towel generously with powdered sugar. Cover an area at least as large as the warm cake.

Step 10: Invert the Cake

Invert the hot cake onto the prepared towel and carefully peel away the parchment. Work gently while the cake is still warm.

Step 11: Roll the Warm Cake

Roll the cake tightly in the towel from the short end. The towel will help guide the first roll and prevent the cake from sticking to itself.

Step 12: Cool Completely

Place the rolled cake on a wire rack and let it cool completely. Do not add the filling while the cake is warm, or it may soften and slide.

Step 13: Make the Filling

Beat the cream cheese, butter, powdered sugar, and vanilla until smooth. The softened ingredients should blend into a creamy, spreadable filling.

Step 14: Fill the Cake

Unroll the cooled cake and spread the filling evenly over the surface. Leave a small border around the edges to help limit overflow as you roll.

Step 15: Roll the Pumpkin Cake

Roll the cake back up without the towel. Use a gentle, steady motion to keep the filling tucked inside.

Step 16: Chill the Roll

Wrap the pumpkin roll in plastic wrap and chill it for at least 1 hour. Chilling firms the filling and makes neat slicing easier.

Step 17: Dust and Slice

Dust the chilled roll with powdered sugar before slicing. Use a sharp knife and wipe it clean between cuts for tidy spirals.

Recipe Snapshot

Pro Tips for Making Pumpkin Roll

• Use plain pumpkin puree rather than pumpkin pie filling, since the recipe already includes the spices and sugar.
• Dust the towel generously with powdered sugar so the warm cake does not stick.
• Roll the cake while it is hot, then let it cool completely before unrolling and filling.
• Soften the cream cheese and butter at room temperature for a smooth filling.
• Chill the finished roll thoroughly before slicing for the cleanest spiral.

How to Serve Pumpkin Roll

• Serve thin slices with coffee, tea, or a glass of cold milk.
• Add a little extra powdered sugar just before bringing the roll to the table.
• Pair each slice with a spoonful of whipped cream for a festive dessert.
• Arrange the slices on a pretty platter for an autumn gathering or family dinner.

Make Ahead and Storage

Storing Leftovers

• Keep leftover pumpkin roll covered in the refrigerator for up to 4 days.
• Store slices in a sealed container with parchment between layers if needed.
• Dust with a little more powdered sugar just before serving if the original dusting has softened.

Freezing

• Wrap the whole chilled roll or individual slices tightly in plastic wrap, then place them in a freezer-safe container.
• Freeze for up to 1 month for the best texture.
• Thaw the roll overnight in the refrigerator before unwrapping and slicing.

Reheating

• This dessert is best served chilled or at cool room temperature, so reheating is not needed.
• Let refrigerated slices stand at room temperature for about 10 minutes before serving if you prefer a softer filling.
• Avoid warming the roll, as heat can soften the cream cheese filling and make the slices difficult to handle.

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Final Thoughts

This classic pumpkin roll brings a little old-fashioned comfort to every table, with a tender cake and creamy filling that make each slice feel special.

FAQs

Here are a few helpful answers for making and serving this cozy pumpkin dessert.

Can I use pumpkin pie filling instead of pumpkin puree?

Use plain pumpkin puree for this recipe. Pumpkin pie filling already contains sugar and spices, which would change the flavor and texture.

Why did my pumpkin roll crack?

Cracking can happen if the cake is overbaked, rolled after it has cooled, or rolled too loosely. Roll it gently while it is hot, and be sure not to bake it longer than needed.

Can I make this pumpkin roll the day before?

Yes. Prepare the roll, wrap it well, and refrigerate it overnight. Add the final dusting of powdered sugar shortly before serving.

How do I get neat slices?

Chill the roll completely, then use a sharp knife with a gentle sawing motion. Wipe the blade clean between slices for a tidy presentation.