Home Desserts Pumpkin Roll Recipe (+ Cream Cheese Filling)

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.

Homemade Pumpkin Roll
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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! 

Sliced Pumpkin Roll with Cream Cheese Filling

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.

Pumpkin Roll sliced on a plate

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.
Pumpkin Roll with Cream Cheese Filling

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.

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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

Pumpkin Roll Recipe

Servings

10

servings
Prep time

20

minutes
Cooking time

15

minutes
Calories

314

kcal

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 for any occasion.

Ingredients

  • For the Pumpkin Roll
  • 3/4 cup all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 2 teaspoons pumpkin pie spice

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 3 large eggs

  • 1 cup granulated sugar

  • 2/3 cups pumpkin puree

  • 1 teaspoon lemon juice

  • 1/4 cup powdered sugar (for rolling)

  • For the Cream Cheese Filling
  • 1 package cream cheese, softened

  • 1/4 cup butter

  • 1 teaspoon vanilla extract

  • 1 cup confectioners’ sugar

Instructions

  • Preheat the oven to 375 degrees Fahrenheit and lightly grease a 10×15-inch jelly roll pan (or line a cookie sheet with parchment paper and spray it lightly with cooking spray).
  • In a large bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  • In a separate large bowl, whisk the eggs and sugar until thick and pale. Add the pumpkin and lemon juice to the egg mixture, then gently stir.
  • Add the dry ingredients to the wet and stir with a spatula until smooth.
  • Pour the mixture into the prepared pan and spread it evenly with a spatula so it reaches all four corners.
  • Bake for 12-15 minutes, until the edges are golden and the middle springs back when gently pressed.
  • While the cake bakes, lay a clean kitchen towel on the counter and sprinkle over 1/4 cup of powdered sugar.
  • Take the cake out of the oven and immediately invert it onto the sugar-covered towel.
  • Remove the jelly roll pan and roll the cake with the towel. Start from one of the short ends, and be sure to roll the cake with the towel on the inside.
  • Let the cake cool for at least 60 minutes. While the cake cools, make the filling.
  • In a medium bowl, beat the cream cheese and butter until smooth.
  • Add the vanilla extract and half of the powdered sugar. Mix gently to incorporate the sugar, then add the rest.
  • Mix slowly at first, then beat until smooth. Cover the bowl and keep the filling in the fridge until ready to use.
  • When the cake is cool, carefully unroll it so it’s flat, then spread the filling evenly over the surface. Leave a slight border around the edge.
  • Gently roll the cake back up, leaving the towel on the counter this time.
  • Wrap the pumpkin roll in plastic, then refrigerate for 30-60 minutes.
  • When the filling is firm, lightly dust the roll with powdered sugar. Then slice, serve, and enjoy.

Notes

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

Nutrition

  • Calories: 314kcal
  • Carbohydrates: 44.1g
  • Protein: 4.8g
  • Fat: 14.2g
  • Saturated Fat: 8.4g
  • Cholesterol: 93mg
  • Sodium: 122mg
  • Potassium: 92mg
  • Fiber: 0.7g
  • Sugar: 35.4g
  • Calcium: 33mg
  • Iron: 1mg
Pumpkin Roll Recipe

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

2 thoughts on “Pumpkin Roll Recipe (+ Cream Cheese Filling)”

    • Hi Pikka. Sorry to hear this didn’t work out for you.
      I’ve never come across this issue, but after your feedback, I’ve added a note to the recipe.
      Hopefully you give it another try.
      I recommend investing in a silicone jelly roll pan for this kind of cake (if you think you’ll want to make them more often). They’re inexpensive and flexible, which is great for thin sponges!

      Reply

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