Pumpkin Roll with Cream Cheese

Pumpkin roll is one of those classic autumn desserts that manages to feel nostalgic and impressive all in one bite. Each slice is tender and gently spiced, with that creamy swirl of tangy filling that everyone rushes for at family gatherings. If you have ever wanted to master a bakery-worthy roll at home, this recipe will walk you through every detail to make sure your results are cafe beautiful and delicious.

This became my family’s official Thanksgiving dessert after I brought it once years ago. Now every fall, my sister always texts to make sure I am making the pumpkin roll again.

Gather Your Ingredients

• All purpose flour: Essential base for the cake structure. Look for unbleached for best texture.
• Baking soda: Helps the roll rise and remain fluffy. Freshness matters so check the date.
• Baking powder: Another lift for a soft tender bite. Aluminum free options taste best.
• Salt: Balances sweetness and brings out the spices. Use fine sea salt for even mixing.
• Cinnamon: The signature warm note. Use Saigon for extra aroma.
• Pumpkin spice: Adds complexity with cloves, nutmeg, ginger. Opt for fresh blends or grind your own.
• Eggs: Give structure, richness and flexibility. Large eggs work best for consistent results.
• Sugar: Sweetens and helps the cake caramelize. Fine granulated is easiest to mix in.
• Vanilla: Deepens flavor with a creamy finish. Pure extract creates better flavor than imitation.
• Canned pumpkin puree: The star for moisture and pumpkin flavor. Choose pure pumpkin, not pumpkin pie filling.
• Cream cheese: The creamy tang of the swirl. Use full fat and let it soften fully.
• Butter: Gives the filling a light texture. Real unsalted butter is best.
• Powdered sugar: Sweetens the filling and helps set texture. Sift for a smooth lump free result.

How to Make It

Prepare the Cake Batter:

Whisk together flour, baking soda, baking powder, salt, cinnamon and pumpkin spice in a large bowl. Make sure every bit is evenly blended to avoid pockets of baking soda or spice.

Mix Wet Ingredients:

In another bowl, vigorously whisk together eggs, sugar, pumpkin puree and vanilla until no streaks of egg remain and the mixture is fluffy and smooth. This step builds air into the batter for a tender crumb.

Combine Wet and Dry:

Gently fold the dry mixture into the wet with a spatula, mixing just until you see no visible flour. Overmixing can make the cake tough so stop as soon as it comes together.

Bake the Cake:

Line a 15 by 21 inch baking sheet with parchment paper, leaving extra to lift later. Spread batter evenly edge to edge and smooth the top. Bake at 375 F for 11 to 13 minutes. The cake should spring back lightly when touched in the center.

Prepare the Towel:

While cake bakes, lay out a clean thin tea towel on your work surface. Generously dust the towel with powdered sugar so the cake will not stick.

Roll the Cake:

Carefully lift the hot cake with parchment and flip onto the prepared towel. Remove the parchment paper and immediately roll the cake from a short end, rolling towel inside the cake. Allow the rolled cake to cool completely in this shape. It helps set the structure for filling later.

Make the Cream Cheese Filling:

Beat softened cream cheese and butter together until very smooth and fluffy. Add vanilla and powdered sugar, then whip the mixture until light and airy. Scrape down the bowl to avoid any lumps.

Fill and Re Roll:

Unroll the cooled cake gently. Spread the prepared filling evenly to within a quarter inch of the edges so it does not spill out as you roll. Carefully re roll the cake (without towel), wrapping it up tightly but not so tight that the filling squeezes out.

Chill and Serve:

Wrap the filled roll in plastic wrap and refrigerate for at least one hour. This sets the texture for clean beautiful slices. Cut with a sharp serrated knife, dust lightly with more powdered sugar and enjoy.

My personal favorite part is the rich swirl of cream cheese filling with spices that screams autumn. I remember making this for the first time with my niece who insisted on rolling the cake herself and it became an instant tradition.

Flavor Boosters

If you only have pie pumpkin instead of canned puree, roast then puree and strain before using. Substitute gluten free flour blend if you need a wheat free option—just make sure the blend contains xanthan gum or a binder so the cake still holds its shape. Dairy free cream cheese and plant-based butter work well for a lighter roll. Swap maple syrup for half the sugar for a deeper autumnal flavor.

Serving Suggestions

Pumpkin roll shines on a simple platter with a dusting of extra powdered sugar. For a festive touch, pair each slice with whipped cream and a sprinkle of cinnamon. Pumpkin roll also loves fresh berries or a hot mug of coffee at brunch. Try serving chilled or letting it warm slightly to room temperature so the filling softens and the flavors are more pronounced. When making it for a crowd I like to cut off the uneven ends for pretty slices and save those bits as baker’s treats.

Creative Twists

Pumpkin roll is an American spin on the traditional jelly roll or Swiss roll. It soared in popularity during the mid century boom of cake rolls in the US and is now an autumn staple from church suppers to Thanksgiving tables. Use fresh pumpkin in the height of autumn for maximum flavor. Add candied pecans or walnuts to the filling for crunch. Spice with extra nutmeg or cardamom for a holiday twist. A little orange zest in the cream cheese gives a bright lift for springtime entertaining.

Every time I make this, I am reminded that patience and gentleness create the most beautiful swirls. The pumpkin roll tradition brings everyone together for one truly memorable autumn dessert.

Common Questions About This Recipe

→ How do I prevent my pumpkin roll from cracking?

Roll the cake while it’s still warm in a sugared towel, then cool completely before adding the filling. This helps maintain flexibility and prevents cracks.

→ Can I make a pumpkin roll ahead of time?

Yes, it can be prepared and chilled for up to two days before serving. Wrap it tightly in plastic wrap to keep it moist.

→ What’s the best way to spread the filling?

Evenly spread the cream cheese mixture over the cooled cake, leaving a small border to avoid overflow when rolling up.

→ How do I get a neat swirl in the roll?

Roll from the short end of the cake tightly but gently, avoiding excess pressure to keep the swirl even and prevent the cake from flattening.

→ Can I freeze a pumpkin roll?

Yes, wrap it well in plastic and foil, then freeze for up to one month. Thaw in the fridge before slicing and serving.