Pumpkin Cream Cheese Roll

Pumpkin roll is a classic autumn treat that feels just right for holidays or family gatherings but is simple enough to whip up any time you get a pumpkin craving. The combination of a light spiced pumpkin cake and tangy cream cheese filling is always a hit at our table and people are always surprised how easy it is to achieve that signature swirl at home. I make this all through fall and have even frozen slices for surprise guests.

I learned to make this for Thanksgiving one year and it quickly turned into a family tradition. People always ask for seconds and even the kids love helping with the rolling step.

Gather Your Ingredients

• All purpose flour: gives body and structure be sure to use fresh for the best rise
• Baking soda and baking powder: help the cake rise and stay airy
• Salt: balances the sweetness and sharpens the spice flavors
• Cinnamon and pumpkin spice: add warmth and that classic pumpkin flavor go for a fresh spice blend if you can
• Eggs: provide structure and help the cake set up without cracking
• Sugar: sweetens the cake but also creates the tenderness it needs for rolling
• Vanilla: brings together the flavors choose real extract for best results
• Canned pumpkin puree: makes things foolproof and adds moisture go for 100 percent pumpkin not pie filling
• Cream cheese: forms the creamy tangy base of the filling use block style and let it soften fully
• Butter: makes the filling rich and smooth pick unsalted for best control
• Powdered sugar: sweetens the filling and keeps it fluffy sift before measuring for smooth results

How to Make It

Prepare Your Pan:

Prep your baking sheet by lining it with parchment paper and leaving an inch overhang on every side. This makes it easy to lift the cake out later and keeps the edges clean

Mix the Dry Ingredients:

Whisk together the flour baking soda baking powder salt cinnamon and pumpkin spice in a medium bowl. This ensures even distribution so there are no pockets of spice or leavening

Make the Batter:

In a large bowl whisk eggs sugar pumpkin puree and vanilla until very smooth and slightly lighter in color. Add your dry ingredients and gently fold in just until you see no flour streaks. Try not to overmix to keep the cake tender

Bake the Cake:

Spread the batter evenly in your prepped pan taking it right to the edges for an even sheet. Bake at 375 degrees Fahrenheit for 11 to 13 minutes until the cake springs back when pressed in the center it should look set with just a bit of golden color around the edges

Roll the Warm Cake:

While still warm carefully lift the cake out using the parchment and lay upside down onto a clean tea towel dusted with powdered sugar. Gently peel away the parchment paper. Starting from a short edge slowly and gently roll the cake and towel together creating a spiral log. Let it cool completely in this shape so it holds the curl

Make the Cream Cheese Filling:

Beat together softened cream cheese and butter until very smooth and fluffy then add vanilla and powdered sugar. Beat until light and creamy set aside

Fill and Finish the Roll:

Once the cake has cooled carefully unroll it. Spread the filling evenly over the cake leaving about a quarter inch border around the edges. Slowly and gently roll up the cake again this time without the towel keeping the roll snug but not too tight. Wrap the finished roll in plastic wrap and chill for at least an hour so the filling firms up before slicing and serving

I always use fresh block style cream cheese for the silkiest filling and my youngest daughter loves helping to sprinkle the powdered sugar on our tea towel. We have photos every year of our whole messy process and it is the highlight of pumpkin season.

Flavor Boosters

Gluten free flour blends that contain xanthan gum work well in place of regular flour. Swap in dairy free cream cheese and plant based butter if needed for a vegan option. If you are out of pumpkin pie spice make your own by blending cinnamon ginger nutmeg and cloves to taste

Serving Suggestions

A dusting of extra powdered sugar over the top gives a pretty frosted look. Serve chilled or at room temperature with a cup of coffee or chai tea for the ultimate fall treat. Dress it up for parties with spiced whipped cream or a drizzle of caramel sauce

Creative Twists

Try adding finely chopped pecans or walnuts to the batter for crunch. Spices can be increased for a stronger flavor or swapped out based on your family’s favorite blend. This roll works beautifully with sweet potato puree or even butternut squash for a different twist

Once you master the roll technique you can use this method for so many different flavors but pumpkin is always the crowd favorite around here

Common Questions About This Recipe

→ How do I prevent the cake from cracking while rolling?

Roll the cake gently in a towel sprinkled with powdered sugar while it's still warm. This helps the cake hold its shape and prevents cracks.

→ Can I make the pumpkin roll ahead of time?

Yes, you can prepare the pumpkin roll a day in advance and store it in the refrigerator. Slice just before serving for best results.

→ What's the best way to get a smooth filling?

Use softened cream cheese and butter, and beat thoroughly until the mixture is light and fluffy before spreading on the cooled cake.

→ Can I freeze the pumpkin roll?

Yes, wrap the assembled, uncut roll tightly in plastic wrap and freeze. Thaw in the refrigerator before slicing and serving.

→ How do I get clean slices?

Chill the roll thoroughly before slicing, and use a sharp, serrated knife wiping between cuts for clean, attractive slices.

→ Can I substitute homemade pumpkin puree?

Yes, homemade pumpkin puree can be used as long as it is not too watery. Drain excess liquid before using in the batter.