There’s something undeniably comforting about a homemade Pumpkin Roll—a soft, spiced pumpkin cake wrapped around a luscious cream cheese filling. It’s a dessert that perfectly captures the essence of fall, combining warm spices, rich flavor, and a beautiful presentation. I tried this recipe using freshly roasted pumpkin purée, and the result was incredibly moist and fragrant. Whether served at Thanksgiving, a holiday gathering, or simply with a cup of coffee on a chilly afternoon, this dessert never fails to impress.
Why You’ll Love This Recipe
This Pumpkin Roll is a showstopper that’s surprisingly easy to make. The sponge cake is light, tender, and infused with cinnamon, nutmeg, and cloves. Once baked, it’s filled with smooth cream cheese frosting and rolled into a stunning spiral that looks as good as it tastes. It’s an ideal make-ahead dessert since it tastes even better the next day after chilling. You’ll love how the tangy cream cheese balances the sweet, spiced cake—every bite feels like a taste of autumn wrapped in perfection.
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Pumpkin Roll – A Classic Spiced Dessert with Cream Cheese Filling
- Total Time: 1 hr 35 mins
- Yield: 10 servings
- Diet: Vegetarian
Description
Pumpkin Roll is a classic fall dessert featuring a light and fluffy pumpkin-spiced sponge cake rolled around a luscious cream cheese filling. It’s beautifully swirled, perfectly spiced, and ideal for holidays, potlucks, or any time you crave a festive treat.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- Powdered sugar (for dusting towel and rolling)
- For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large mixing bowl, beat eggs and sugar until thick and pale, about 2–3 minutes. Add pumpkin puree and vanilla extract and mix until combined.
- Fold in the dry ingredients just until no streaks remain — do not overmix.
- Spread batter evenly in the prepared pan. Bake for 13–15 minutes, or until the cake springs back when lightly touched.
- While the cake bakes, lay a clean kitchen towel on a flat surface and sprinkle generously with powdered sugar.
- Immediately after removing cake from oven, loosen edges and carefully invert it onto the towel. Peel off parchment paper, then gently roll up the cake and towel together, starting from the short end. Let cool completely (about 1 hour).
- For the filling: beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
- Unroll cooled cake and spread the cream cheese filling evenly over the surface. Gently re-roll the cake (without the towel).
- Wrap tightly in plastic wrap and refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving.
Notes
- Use room temperature ingredients for the best texture and even mixing.
- The cake can be made 1–2 days ahead — store refrigerated and dust with powdered sugar before serving.
- Freezes beautifully! Wrap tightly and freeze for up to 2 months.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour: Provides structure while keeping the cake tender.
Pumpkin Puree: Adds moisture and rich pumpkin flavor—use 100% pure pumpkin, not pumpkin pie filling.
Eggs: Give the cake lightness and help it roll without cracking.
Granulated Sugar: Sweetens the cake while keeping the texture soft.
Baking Powder and Baking Soda: Help the cake rise and stay fluffy.
Cinnamon, Nutmeg, and Cloves: Warm spices that make the cake deeply aromatic.
Salt: Balances the sweetness and enhances the flavor of the spices.
Vanilla Extract: Adds depth and warmth to both the cake and the frosting.
Powdered Sugar: Used for dusting the towel and sweetening the filling.
Cream Cheese: The star of the filling—smooth, tangy, and creamy.
Butter: Adds richness and a silky texture to the filling.
Directions
Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a large bowl, whisk together eggs and sugar until thick and pale. Add pumpkin purée and vanilla, mixing until smooth. In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gently fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared pan and spread it evenly. Bake for 13–15 minutes, or until the cake springs back when lightly touched.
While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar. Once the cake is done, carefully invert it onto the towel, peel off the parchment paper, and immediately roll the cake (with the towel inside) from the short end. Allow it to cool completely while rolled—this helps the cake “remember” its shape and prevents cracking.
Make the Filling
Beat together softened cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Once the cake is cool, gently unroll it and spread the filling evenly over the surface. Re-roll the cake (without the towel), wrap it in plastic wrap, and refrigerate for at least 1 hour to set.
Before serving, dust with powdered sugar for a festive touch. Slice and enjoy!
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 8–10 servings.
Prep time: 20 minutes
Cook time: 15 minutes
Chill time: 1 hour
Total time: 1 hour 35 minutes
Perfect for serving 8–10 people as a dessert or holiday treat.
Storage/reheating
Store the pumpkin roll tightly wrapped in plastic wrap in the refrigerator for up to 4 days. It can also be frozen for up to 2 months—just wrap in plastic and foil, then thaw in the fridge overnight before serving. Serve chilled for the best texture and flavor.
Variations and Customizations
Maple Cream Cheese Filling: Add a tablespoon of maple syrup to the frosting for a warm, sweet twist.
Nutty Pumpkin Roll: Sprinkle chopped pecans or walnuts on top of the batter before baking for crunch.
Chocolate Drizzle: Drizzle melted chocolate over the top before serving for a decadent finish.
Pumpkin Spice Latte Version: Add a teaspoon of espresso powder to the batter for a coffee-infused flavor.
Cinnamon Swirl: Mix a little cinnamon sugar into the cream cheese filling for extra warmth.
Vegan Pumpkin Roll: Use dairy-free cream cheese, vegan butter, and flax eggs.
Gluten-Free Option: Substitute the flour with a 1:1 gluten-free baking blend.
Extra Creamy Filling: Double the filling for a thicker, richer layer.
Coconut Twist: Add shredded coconut to the filling for texture and tropical sweetness.
Holiday Touch: Top with sugared cranberries or candied pecans for festive flair.
FAQs
1. How do I keep the pumpkin roll from cracking?
Roll it in a towel while it’s still warm to help it hold its shape.
2. Can I make the pumpkin roll ahead of time?
Yes, it actually tastes better after chilling overnight.
3. What if I don’t have a jelly roll pan?
Use a rimmed baking sheet—just make sure it’s similar in size.
4. Can I freeze the pumpkin roll?
Yes, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months.
5. Do I need to peel off the towel before filling?
Yes, unroll gently and remove the towel completely before spreading the filling.
6. Can I use store-bought pumpkin pie filling?
No, it’s too sweet and spiced—use pure pumpkin puree instead.
7. How do I prevent sticking when rolling?
Dust the towel generously with powdered sugar before rolling.
8. What’s the best way to slice it neatly?
Use a sharp serrated knife and wipe it clean between cuts.
9. Can I make it without nuts?
Yes, simply leave them out or add extra filling for texture.
10. How long should it chill before serving?
At least one hour for the filling to firm up and flavors to blend.
Conclusion
This Pumpkin Roll is the ultimate fall dessert—soft, spiced, creamy, and perfectly rolled. With its light pumpkin sponge and tangy cream cheese filling, it’s a dessert that looks impressive yet is surprisingly easy to make. Whether you’re celebrating the holidays or just craving something cozy and sweet, this classic treat never fails to delight. Make it once, and it’s sure to become a yearly tradition in your kitchen.