Pumpkin Roll Recipe (+ Cream Cheese Filling)

Get ready to fall in love because this pumpkin roll recipe with cream cheese filling is as good as it gets.

It’s the perfect fall dessert recipe for any occasion.

Why You’ll Love This Classic Pumpkin Roll Recipe

You have to admit, there’s something so impressive about this simple pumpkin cream cheese roll. And luckily, it tastes just as good as it looks.

It’s impossibly tender and fully loaded with a sweet cream cheese filling.

The sponge is lightly spiced and brimming with pumpkin goodness. And the tangy filling is the perfect contrast.

And while it might seem intimidating to make, it’s actually very easy! 

Pumpkin Roll Ingredients

Don’t let this lengthy ingredient list intimidate you. Most of what you need are common pantry staples.

For the Sponge:

• All-Purpose Flour – there’s no need for cake flour here. Just the normal AP you have in the pantry.

• Baking Powder and Baking Soda – to help the cake rise.

• Pumpkin Pie Spice, Cinnamon, and Salt – for warmth and a lightly spiced finish. The extra kick of cinnamon makes this insanely fragrant, while the salt helps to balance the sweetness.

• Eggs – they add richness, bind the batter, and help the sponge lift.

• Granulated Sugar – for sweetness and to help the sponge set properly.

• Pumpkin Puree – for color, flavor, and moisture. Be sure to get canned pumpkin puree and not canned pumpkin pie filling.

• Lemon Juice – the acidity reacts with the baking soda and helps the cake rise. Also, the citrus enhances and cuts through all the deep flavors.

For the Filling:

• Cream Cheese – use a block of full-fat cream cheese for the best flavor. And make sure it’s at room temperature so it mixes well.

• Butter – to add richness to the tang and to help the filling set.

• Vanilla Extract – use high-quality, real vanilla extract. It adds a sweet warmth you just can’t beat.

• Powdered Sugar – for sweetness and to help the cream cheese firm up. You’ll also need a small amount for rolling the baked cake.

How to Make a Pumpkin Roll

There are a few key steps to this recipe. So be sure to read through the detailed instructions below before you begin.

1. Preheat the oven to 375 degrees Fahrenheit and lightly grease a 10×15-inch jelly roll pan (or line a cookie sheet with parchment).
2. Mix the dry ingredients in a large bowl to evenly distribute the spices and leavening agents.
3. Whisk the eggs and sugar until thick and pale, then stir in the pumpkin and lemon juice until smooth.
4. Combine the wet and dry ingredients gently until smooth.
5. Pour the pumpkin cake batter into a jelly roll pan and spread it evenly to all the edges.
6. Bake for 12-15 minutes until the sponge springs back when gently pressed.
7. Sift powdered sugar over a clean cloth (kitchen towel) while the cake bakes.
8. Turn the cake out onto the cloth as soon as it comes out of the oven.
9. Gently roll the cake into a log, with the cloth, starting from one of the short ends.
10. Let the cake cool on a wire rack until it’s at room temperature.
11. Beat the filling ingredients until smooth while the cake cools.
12. Gently unroll the cake and remove the cloth, then spread the filling over the surface.
13. Roll the cake back into a log, wrap it with plastic, then pop it in the fridge to set.

After a couple of hours, the cream cheese frosting should be nice and firm so you can slice and serve!

I like it with a simple dusting of powdered sugar. But feel free to add whipped cream or a drizzle of chocolate or caramel.

Tips & Tricks

If this is your first time making a pumpkin roll, don’t let it scare you.

If you follow the instructions and read these tips, it’ll come out perfectly!

• Measure the flour correctly. Spoon the flour into the measuring cup so you don’t pack too much in.

• Use a jelly roll pan. They’re literally made for this, so getting the cake out is much easier. And they’re pretty inexpensive.

• Don’t overbake! Take it out of the oven once the edges are golden. It’s too thin for a toothpick, but if you gently press the center, it should spring back. 

• Make your own pumpkin spice. Try 1 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon ground ginger, and 1/4 teaspoon nutmeg.

• Use a large serrated knife for serving. This will ensure nice and clean cuts and prevent flattened slices.

How to Store

After you’ve rolled it in plastic to chill, you can easily leave your pumpkin cream cheese roll in the fridge for a few days. Or:

To store: Wrap leftovers in plastic or place them in an airtight container. Store them in the fridge for up to 5 days (from the day it was made).

To freeze: Wrap the pumpkin roll or slices in plastic, then place in a freezer-safe bag. Store in the freezer for up to 3 months.

To thaw: Unwrap the pumpkin roll or slices and place them in a container. Put the lid on but do not seal it. Then, let it thaw overnight in the fridge.

Frequently Asked Questions

What is the secret to rolling a pumpkin roll?

• Roll the cake right away. If you let the cake cool, it will more likely crack. So be sure to roll it as soon as it’s out of the oven.
• Be gentle. Roll the cake slowly and use both hands to support the cake as it moves.

Why did my pumpkin roll crack?

• Make sure the cake batter is spread evenly in the pan. If you have lumps and bumps, you might get cracks as it rolls.
• Grease the pan so the cake doesn’t stick. If you can’t get the cake out of the pan, you won’t be able to roll it.
• Keep an eye on it while it bakes. If the edges are hard and the middle is dry, it will probably crack.

Why is my pumpkin roll gummy?

• The batter was over-mixed. This makes dry cakes, and it can also cause gummy cakes. That’s why it’s best to mix this by hand.
• There’s too much moisture in the sponge. It could be that the pumpkin puree was watery, which made the cake batter too wet.
  • If the pumpkin seems watery, drain it through a cheesecloth (or a colander with coffee filters).
• You used a damp cloth to roll it. While that can help prevent cracks, it can also add excess moisture to the sponge. Instead, use a clean, dry cloth with powdered sugar on top.

More Pumpkin Recipes to Try

Double Layer Pumpkin Cheesecake
Impossible Pumpkin Pie
Pumpkin Zucchini Bread
Pumpkin Cobbler