Classic Pumpkin Roll with Cream Cheese Filling

You want a dessert that makes people stop mid-sentence, nod slowly, and ask for the recipe like it’s insider stock info.

This is it. A plush, spiced pumpkin cake wrapped around tangy cream cheese frosting—clean swirl, tight roll, total crowd flex.

No, it’s not hard; it just looks like it is. And that’s exactly the point: minimal effort, maximum applause.

What Makes This Special

This pumpkin roll nails the texture trifecta: soft sponge, creamy filling, zero gumminess. The secret?

A thin sheet cake baked fast, flipped hot, and rolled while warm so it “remembers” the shape. The spices are balanced—big pumpkin flavor without tasting like a candle. Plus, it slices like a dream and looks like you paid a pastry chef.

Spoiler: you didn’t.

Classic Pumpkin Roll with Cream Cheese Filling

Recipe by Wendy CarterCourse: Dessert

Servings

10–12 slices

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

270

kcal

Ingredients

• Dry Ingredients:

• /4 cup (95 g) all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine salt

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/8 teaspoon ground cloves (optional for extra warmth)

• Wet Ingredients:

• 3 large eggs, room temperature

• 3/4 cup (150 g) granulated sugar

• 2/3 cup (160 g) canned pumpkin puree (not pie filling)

• 1 teaspoon vanilla extract

• Filling:

• 8 oz (226 g) cream cheese, softened

• 4 tablespoons (56 g) unsalted butter, softened

• 1 cup (120 g) powdered sugar, sifted

• 1 teaspoon vanilla extract

• Pinch of salt

• For Dusting and Rolling:

• 1/4 cup powdered sugar (for towel and finish)

• Clean kitchen towel (thin, non-terrycloth)

• 10×15-inch jelly roll pan (rimmed baking sheet)

• Parchment paper

Step-by-Step Instructions

• Prep the stage: Heat oven to 375ºF (190ºC). Line a 10×15-inch jelly roll pan with parchment, leaving some overhang. Lightly grease the parchment.
• Mix the dry team: Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a bowl until combined.
• Beat the eggs and sugar: In a large bowl, beat eggs and granulated sugar on high for 2–3 minutes until thick and pale. Mix in vanilla and pumpkin until smooth.
• Combine like a pro: Fold dry ingredients into the pumpkin mixture gently until no streaks remain. Don’t overmix unless you enjoy rubbery cake (you don’t).
• Spread and bake: Pour batter into pan, spread evenly to the corners. Bake 13–15 minutes until the top springs back and a toothpick is clean.
• Roll while hot: Dust a clean kitchen towel generously with powdered sugar. Immediately flip the hot cake onto the towel, peel off the parchment, then roll the cake up from the short side with the towel inside. Cool completely on a rack, seam side down.
• Make the filling: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy and spreadable.
• Unroll and fill: Gently unroll the cooled cake. Spread the filling evenly, leaving a 1/2-inch border at the short end to prevent overflow.
• Roll it back: Re-roll the cake (without the towel) firmly but gently. Wrap in plastic and chill at least 30–60 minutes to set the swirl.
• Finish and serve: Dust with powdered sugar. Slice with a sharp serrated knife, wiping between cuts. Accept compliments graciously—or don’t, your call.

Preservation Guide

• Chill: Store tightly wrapped in the fridge for up to 4 days. The texture actually improves on day two.
• Freeze: Wrap the whole roll in plastic, then foil.
  

  Freeze up to 2 months. Thaw overnight in the fridge before slicing.

• Make-Ahead: Bake and roll the cake (no filling) and freeze. Thaw, add filling, reroll, and chill.
  

  Easy flex for holidays, FYI.

Why This is Good for You

• Pumpkin = micronutrient win. Beta-carotene supports eye and skin health. Your dessert is multitasking.
• Reasonable portions. Thin sponge, light filling, and clean slices help with portion control without feeling “diet-y.”
• Better fats. Using real butter and cream cheese means fewer weird additives and great satiety. Quality > quantity.

Nutrition Stats

Per slice (12 slices): ~270 calories; ~12 g fat; ~37 g carbs; ~4 g protein; ~1 g fiber; ~21 g sugar; ~210 mg sodium.

These are estimates, not a court deposition.

Don’t Do This!

• Don’t skip the hot roll. Rolling while warm sets the “muscle memory” and prevents cracks later.
• Don’t use pumpkin pie filling. It’s pre-sweetened and spiced. Your cake will be chaos.
• Don’t overbake. Dry sponge = cracks. Pull it when it springs back, not when it’s brown and sulking.
• Don’t skimp on the powdered sugar towel. It’s your non-stick insurance policy.
• Don’t spread filling edge-to-edge. Leave that border so it doesn’t ooze like a busted burrito.

Recipe Variations

• Maple Cream Cheese Filling: Swap 2–3 tablespoons pure maple syrup for part of the powdered sugar.
  

  Add a pinch of cinnamon.

• Pecan Crunch: Sprinkle 1/2 cup finely chopped toasted pecans over the filling before rolling for texture and nutty depth.
• Lightened-Up: Use Neufchâtel (1/3 less fat) cream cheese and reduce butter to 2 tablespoons. Sweeten to taste.
• Gluten-Free: Replace flour with a 1:1 gluten-free blend that includes xanthan gum. Bake time may vary by 1–2 minutes.
• Spice Swap: Try pumpkin pie spice (2 1/2 teaspoons) in place of the individual spices.
  

  Lazy? Efficient? Both.

• Chocolate Drizzle: Melt 2 oz dark chocolate and zig-zag over the chilled roll.
  

  Looks bakery-level with 60 seconds of effort.

FAQ

How do I prevent cracks?

Don’t overbake, and roll it up in a towel while it’s still hot. That early roll trains the cake to bend without breaking. If a tiny crack happens, powdered sugar is your best PR team.

Can I make it the day before?

Absolutely.

In fact, it slices better the next day after chilling. Keep it wrapped and refrigerated until serving.

What if I don’t have a jelly roll pan?

Use a rimmed baking sheet close to 10×15 inches. Larger pans make a thinner cake and may bake faster; smaller pans risk underbaking and overflow.

Adjust time accordingly.

Can I reduce the sugar?

Yes. The cake can handle a small reduction (try 2–3 tablespoons less). The filling is more sensitive—reduce gradually and taste as you go to keep the texture smooth.

How long should it chill before slicing?

At least 30–60 minutes for clean swirls.

For ultra-neat slices, chill 2–4 hours or overnight. Sharp serrated knife, light sawing motion. No pressing down like you’re cutting lumber.

Is fresh pumpkin better than canned?

Canned puree is consistent and reliable.

Fresh can be wetter and needs draining. If you use fresh, strain it in a cheesecloth until thick like canned.

My Take

This recipe punches way above its weight. It’s fast, flashy, and tastes like autumn wrapped itself in velvet.

If you want a guaranteed win for holidays, office treats, or that “I bake” energy on social media, this is your move.

Honestly, for the effort-to-applause ratio, it’s almost unfair—IMO, that’s the best kind of dessert.