There’s something irresistible about a pumpkin roll. One look at that beautiful spiral of creamy frosting wrapped in a soft, spiced sponge cake — and everyone at the table suddenly wants dessert now.
This Pumpkin Roll is pure autumn comfort. It’s light, moist, and filled with a silky cream cheese swirl that melts in your mouth. Even better? It looks fancy but comes together easily, with simple ingredients and a few little tricks to keep it picture-perfect.
Perfect for Thanksgiving dinners, Friendsgiving brunches, or any cozy fall moment when you want something impressive (but secretly easy).
🍁 Why You’ll Love It
- Classic pumpkin spice flavor with a soft, tender texture.
- Sweet, tangy cream cheese filling that balances every bite.
- Step-by-step method ensures no cracks — just a perfect swirl.
- Freezer-friendly and make-ahead approved for stress-free holidays.
🧂 Ingredients
For the Pumpkin Sponge:
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin purée (not pumpkin pie filling)
- Powdered sugar, for dusting towel and finished roll
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
👩🍳 Instructions
Step 1 – Prep the pan & oven
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Lay out a clean kitchen towel and dust it generously with powdered sugar — this will help prevent sticking later.
Step 2 – Make the pumpkin sponge
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, beat eggs and sugar until thick and pale. Add pumpkin purée and mix until smooth. Gently fold in the dry ingredients just until combined.
Step 3 – Bake
Pour batter into the prepared pan, spreading evenly. Bake 12–14 minutes, or until the cake springs back when lightly touched.
Step 4 – Roll it up
While the cake is still warm, invert it onto the sugared towel. Peel off the parchment paper, then gently roll it up with the towel inside starting from the short end. Allow to cool completely.
Step 5 – Make the filling
Beat cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
Step 6 – Assemble the roll
Carefully unroll the cooled cake. Spread the filling evenly over the surface, leaving a small border around the edges. Roll it back up tightly (without the towel). Wrap in plastic wrap and chill for at least 1 hour.
Step 7 – Slice & serve
Dust with powdered sugar, slice, and serve. Each piece will reveal that beautiful spiral of creamy filling.
🧁 Serving Ideas
- Garnish with candied pecans or a sprinkle of cinnamon sugar.
- Serve on a white platter with fall leaves or a linen napkin for a Thanksgiving showpiece.
- Wrap individual slices in parchment and tie with twine for a thoughtful edible gift.
🌰 Creative Variations
- Add chopped toasted pecans or walnuts to the filling for crunch.
- Make it chocolatey by swapping 2 tbsp flour for cocoa powder.
- Add maple extract or a drizzle of maple syrup to the filling for extra fall flavor.
💡 Baking Tips & Troubleshooting
- Roll the cake while it’s warm — that’s the secret to preventing cracks.
- Filling too soft? Chill for 15 minutes before spreading.
- Got cracks anyway? Dust with powdered sugar and call it “rustic chic.” 😉
- Always use room temperature ingredients for the filling to get that smooth swirl.
🧊 Storage
- Keep tightly wrapped in the refrigerator for up to 4 days.
- Freeze whole or sliced for up to 2 months; thaw overnight in the fridge.
- This dessert actually tastes better the next day as the flavors meld.
Pumpkin Roll
For the Pumpkin Sponge:
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin purée (not pumpkin pie filling)
- Powdered sugar (for dusting towel and finished roll)
For the Cream Cheese Filling:
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 6 tbsp unsalted butter (softened)
- 1 tsp vanilla extract
1️⃣ Prep the pan & oven: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Lay out a clean kitchen towel and dust it generously with powdered sugar.
2️⃣ Make the sponge: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. In another bowl, beat eggs and sugar until thick and pale. Mix in pumpkin purée until smooth. Gently fold in the dry ingredients just until combined.
3️⃣ Bake: Spread the batter evenly in the prepared pan. Bake for 12–14 minutes, or until the cake springs back when lightly touched.
4️⃣ Roll while warm: Invert the warm cake onto the sugared towel. Peel off the parchment. Starting from the short end, roll up the cake with the towel inside. Let it cool completely.
5️⃣ Prepare the filling: Beat cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
6️⃣ Assemble: Carefully unroll the cooled cake. Spread filling evenly over the surface, leaving a small border. Roll it back up tightly (without the towel). Wrap in plastic wrap and refrigerate for at least 1 hour.
7️⃣ Serve: Dust with powdered sugar, slice, and enjoy those perfect swirls.
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Make ahead — it tastes even better the next day.
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No jelly roll pan? A rimmed baking sheet works; adjust baking time slightly.
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Room-temperature ingredients make the filling smooth and spreadable.
