Pumpkin Roll

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This pumpkin roll with cream cheese filling is a thin, warmly spiced pumpkin cake rolled around a creamy vanilla-cream cheese filling. It makes 10 servings and is a good fit for Thanksgiving or any fall gathering where you want dessert ready ahead of time. The key is to roll the cake in a sugared towel while it's warm, let it cool in that shape, then fill and chill it.

The spiral gets the attention, but the timing does the work. Have the towel ready before the cake goes into the oven, and save the filling for a completely cool cake. If you enjoy pumpkin paired with cream cheese, you may also like Easy Pumpkin Bars with Maple Cream Cheese Frosting.

Why You'll Love This Recipe

• Warm spice in every slice: cinnamon, nutmeg, allspice, and cloves season the pumpkin cake.
• A creamy center: block cream cheese, salted butter, and vanilla bean paste make a smooth filling.
• A head start on dessert: the finished roll keeps refrigerated for up to 4 days.
• Freezer-friendly: wrap the whole roll or individual slices for up to 2 months.

Recipe at a Glance

Yield: 10 servings · Prep: 25 minutes · Bake: 13-15 minutes · Cool: about 1 hour · Chill: at least 1 hour. Allow about 2 hours 40 minutes overall, with extra time if the cake needs longer to cool or chill.

Flavor and texture: warmly spiced pumpkin cake with a creamy vanilla swirl. Skill: a little care with rolling. Best for: fall baking and make-ahead Thanksgiving dessert.

A Fall Take on the Rolled Cake

Pumpkin roll uses the rolled-cake format: bake a thin sheet of cake, shape it while warm, then open it to add the filling. Here, pumpkin and four warm spices flavor the cake, and cream cheese replaces the jam you might find in a jelly roll.

Ingredients You'll Need

The cake uses pumpkin puree, eggs, and pantry baking ingredients; the filling starts with softened block cream cheese and salted butter. Full measurements are in the recipe card below.

• All-purpose flour, baking powder, and baking soda: the dry base for the thin cake.
• Cinnamon, nutmeg, allspice, cloves, and kosher salt: the tested spice blend.
• Eggs and granulated sugar: beat together until pale and thick.
• Pumpkin puree: plain puree, not sweetened pumpkin pie filling.
• Block-style cream cheese and salted butter: soften both before mixing.
• Powdered sugar: for the towel, filling, and finishing dusting.
• Vanilla bean paste: flavors the filling; vanilla extract also works.
• Butter or cooking spray and flour: prepare the pan so the cake releases cleanly.

Pumpkin Puree

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All-Purpose Flour

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Baking Powder

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Baking Soda

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Ground Cinnamon

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Nutmeg

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Ground Allspice

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Ground Cloves

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Kosher Salt

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Eggs

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Sugar

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Cream Cheese

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Butter

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Powdered Sugar

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Vanilla Bean Paste

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Ingredient Notes & Substitutions

Use plain pumpkin puree and block-style cream cheese for the intended cake and filling consistency. Pumpkin pie filling is already sweetened and seasoned, so it isn't the substitute to use here.

• Homemade puree: use it only when thick and smooth; drain extra liquid before measuring.
• Vanilla: replace vanilla bean paste with an equal amount of vanilla extract. For another kitchen project, see Homemade Vanilla Bean Paste.
• Butter: the filling uses salted butter, softened enough to blend smoothly.
• Powdered sugar: sift the filling portion before mixing to help avoid lumps.

Tools That Make It Easier

Use a jelly-roll pan with a 15 × 10-inch baking surface, parchment paper, a thin lint-free cotton towel, an electric mixer, mixing bowls, a whisk, a flexible spatula, a wire rack, plastic wrap, and a sharp knife. The tested pan measures 17.75 × 12.75 × 1 inches on the exterior; compare baking-surface measurements when choosing a pan.

Large Mixing Bowl

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Whisk

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Rubber Spatula

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Wire Rack

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How to Make Pumpkin Roll

Bake the cake, roll it warm with the towel, and let it cool before adding the filling. The first roll gives the cake its shape; the second wraps it around the cream cheese.

Step-by-Step Instructions

Step 1 - Prepare the pan and towel. Heat the oven to 375°F; grease, parchment-line, grease again, and lightly flour the 15 × 10-inch baking surface. Spread a thin lint-free cotton towel on the counter, sift the measured powdered sugar over an area slightly larger than the pan, and whisk the dry cake ingredients together.

Step 2 - Mix a light pumpkin batter. Beat the eggs and granulated sugar on medium-high for 3-5 minutes, until pale and thick, then mix in the pumpkin on low. Fold in the dry ingredients just until the last flour streaks disappear.

Step 3 - Spread and bake. Spread the batter evenly into the prepared pan, reaching every corner, and bake for 13-15 minutes until the center springs back with a light touch. Start checking at 11 minutes if your pan is dark metal.

Step 4 - Roll warm, then cool. Loosen the edges, immediately invert the hot cake onto the sugared towel, peel away the parchment, and roll the cake and towel together from a 10-inch end without squeezing. Set the towel-wrapped roll seam-side down on a wire rack until completely cool, about 1 hour.

Step 5 - Beat the cream cheese filling. Beat the softened block cream cheese and salted butter until smooth. Mix in the sifted powdered sugar and vanilla bean paste on low, then beat on medium until creamy and spreadable.

Step 6 - Fill and roll again. Gently open the cool cake, leaving its inner edge slightly curled, and spread the filling evenly with a ½-inch border. Roll it back up while lifting it away from the towel; the towel stays outside the cake this time.

Step 7 - Chill and slice. Wrap the roll in plastic wrap and refrigerate seam-side down for at least 1 hour, until the filling is firm. Unwrap, dust with powdered sugar, and slice with a sharp knife, wiping the blade between cuts.

Tips for a Neat Pumpkin Roll

A prepared towel, gentle handling, and a firm filling make rolling and slicing easier.

• Get ready before baking: this thin cake needs to be rolled while warm, so don't wait until it is out of the oven to sugar the towel.
• Watch the center: use the spring-back cue along with the bake time.
• Keep the curl: open the cooled cake only as far as it comfortably goes instead of pressing the inside edge flat.
• Chill before slicing: let the filling firm up, then wipe the knife between cuts.

A Few Mistakes to Avoid

Cracks, sticking, and filling that squeezes out are reasons to check timing and handling before changing the recipe.

• Cracking: waiting too long to make the first roll, overbaking, or forcing the cooled cake flat can encourage tears. Roll warm, follow the doneness cue, and leave the inner curl alone.
• Sticking to the towel: use the measured powdered sugar evenly over a large enough area, and choose a smooth, lint-free cotton towel.
• Filling slipping out: make sure the cake is completely cool, leave the uncovered border, and roll gently instead of squeezing.
• Messy slices: check that the filling is firm after chilling, and clean the blade after each cut.

A Few Things That Make This Recipe Better

Beating the eggs and sugar until pale and thick gives you a clear checkpoint before adding pumpkin. Fold the dry ingredients only until the flour disappears, then spread the batter evenly so thin corners don't get ahead of the center in the oven.

The filling should be creamy and spreadable before it touches the cake. Smooth cream cheese and butter first, then add the sifted sugar on low speed so it blends without a cloud of sugar over the counter.

Keeping Leftovers Fresh

Refrigerate pumpkin roll tightly wrapped or in an airtight container for up to 4 days. Add the final powdered sugar shortly before serving because it can dissolve in the refrigerator.

Serve chilled, or let individual slices stand at room temperature for 10-15 minutes before serving.

Can You Make Pumpkin Roll Ahead?

Yes. Make the filled roll ahead and keep it wrapped in the refrigerator within the 4-day storage window. Wait until serving time to dust it with powdered sugar.

To freeze: wrap the chilled roll tightly in plastic wrap and then foil; freeze for up to 2 months. You can also wrap and freeze individual slices. Thaw overnight in the refrigerator while still wrapped, then unwrap and dust before serving.

What to Serve with Pumpkin Roll

Coffee, hot tea, or spiced cider pair well with the cake and cream cheese filling. For a little extra, add chopped toasted pecans or a light drizzle of Homemade Salted Caramel Sauce.

A Few Questions Before You Bake

Which way do you roll a pumpkin roll?

Start at a short, 10-inch end. Roll the warm cake and sugared towel together for cooling, then remove the towel as you roll the filled cake back up.

Does the cake have to cool before filling?

Yes. Let it cool completely while rolled in the towel, about 1 hour. Warm cake can soften the filling and make it harder to keep the layers in place.

Can I use vanilla extract instead of vanilla bean paste?

Yes. Use the same amount of vanilla extract as vanilla bean paste in the filling.

Can I use a larger baking sheet?

Use the tested 15 × 10-inch baking surface. A larger baking area spreads the batter more thinly, so the stated bake time and cake thickness may no longer match; exterior dimensions alone don't identify the baking area.

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