Classic Cream Cheese Pumpkin Roll Recipe

About This Easy Fall Pumpkin Roll Recipe

• Simple to make. You’ll bake a thin pumpkin cake, spread it with cream cheese filling, and roll it to create a stunning layered dessert. Once you have the rolling technique down, you can adapt it for other flavors and holidays.
• Bakery quality. The finished roll looks and tastes like something from a bakery—moist cake, rich filling, and a beautiful swirl when sliced.
• Perfect for fall. Warm spices, pumpkin, and brown sugar deliver the cozy, seasonal flavors everyone loves.

Gather Your Ingredients

Below are the ingredients needed for the cake and the cream cheese filling. Exact measurements and step-by-step directions appear in the recipe card further down.

For the Pumpkin Cake

• Eggs – Use large eggs. They give the thin cake structure and make it easy to roll.
• Pumpkin puree – Use plain, unsweetened pumpkin puree (do not use pumpkin pie filling).
• Brown sugar – Light brown sugar adds warmth and depth; white sugar can be used in a pinch.
• Pumpkin pie spice – Or a mix of cinnamon, nutmeg, ginger, and cloves.
• Vanilla extract – Use pure vanilla for best flavor.
• Dry ingredients – All-purpose flour, baking soda, and salt. Measure flour accurately for consistent texture.

Cream Cheese Frosting Filling

• Cream cheese – Softened to room temperature for a smooth filling.
• Butter – Also softened.
• Powdered sugar – For a silky, lump-free frosting. Regular sugar can be ground to a powder if needed.
• Vanilla extract – A touch to brighten the filling.

How to Make a Pumpkin Roll Cake

A rolled pumpkin cake looks impressive but is straightforward to prepare. Because the cake is thin, it bakes quickly. Follow these key stages so the roll comes out clean and neat:

1. Make the batter. Beat the eggs until light, then add pumpkin puree, brown sugar, spices, vanilla, baking soda, and salt. Fold in the flour until smooth.
2. Bake in a jelly roll pan. Spread the batter in a parchment-lined 10×15-inch pan and bake at 350°F for about 15 minutes, until set and a toothpick comes out clean.
3. Roll while warm. As soon as the cake comes out of the oven, lift it from the pan using the parchment and roll it up gently from the short side, parchment and all. Let it cool completely rolled—this prevents cracks and helps it keep its shape.

Add the Cream Cheese Filling

1. Make the filling. Beat room-temperature cream cheese and butter until smooth, then add powdered sugar and vanilla until creamy.
2. Fill and re-roll. Carefully unroll the cooled cake, spread the filling evenly leaving an inch border around the edges, then roll the cake again (this time without parchment) to enclose the filling.
3. Chill before slicing. Chill the assembled roll for at least 30 minutes so it firms up, then dust with powdered sugar and slice to serve.

Tips for Success

• Roll while warm. The cake is flexible when warm; rolling it immediately helps form the spiral and prevents cracking.
• Keep the parchment on for the first roll. Rolling the cake with the parchment makes the initial roll easier. Remove the parchment only when filling and re-rolling.
• Watch baking time. Remove the cake as soon as a toothpick comes out clean. Overbaking causes dryness and cracking.
• Use room-temperature eggs. Room-temperature eggs incorporate more smoothly, producing a tender, uniform cake that rolls without breaking.

How to Store a Pumpkin Roll

• Refrigerate. Store the roll in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Flavor often improves after a day.
• Freeze. Wrap tightly in plastic wrap and freeze on a flat surface for up to 1 month. Thaw at room temperature before serving.

Recipe