Pumpkin Roll with Cream Cheese Filling

This pumpkin roll with cream cheese filling is the Thanksgiving dessert that makes guests gasp when you slice it. A soft, warmly spiced pumpkin sponge wraps around a sweet, tangy cream cheese filling, and every slice reveals that perfect bakery swirl. It tastes like pumpkin pie decided to become a cake — lighter than pie, prettier than a sheet cake, and somehow easier than both once you know the one trick that matters: roll it while it is hot.

Why This Recipe Works

Most pumpkin rolls fail for exactly one reason: they crack. This recipe prevents that by training the sponge. The moment the thin cake leaves the oven, it is flipped onto a powdered-sugar-dusted towel and rolled up warm. As it cools in that curled shape, the crumb sets in a curve, so when you unroll it to spread the filling, it relaxes flat — and then re-rolls without a single crack. Skip that step, let the cake cool flat, and you will fight it every time.

The sponge itself is built for rolling. Whipping the eggs and sugar until thick and pale traps air that keeps the cake flexible, and folding (never beating) the flour in at the end keeps it tender instead of tough. The filling is equally deliberate: softened cream cheese beaten with butter and powdered sugar until fluffy, so it spreads like frosting and sets firm in the fridge for clean, photogenic slices.

Ingredients

For the pumpkin sponge

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting the towel and the finished roll

For the cream cheese filling

• 8 ounces cream cheese, softened to room temperature
• 1 cup powdered sugar, plus more for dusting
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly-roll pan with parchment paper, leaving a little overhang, and lightly grease the parchment.
2. Whisk the dry ingredients: in a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. Beat the eggs and sugar: in a large bowl, beat the eggs and granulated sugar with an electric mixer on high for 2 to 3 minutes, until thick, pale, and ribbons off the beaters.
4. Add the pumpkin: beat in the pumpkin puree and vanilla on low just until combined.
5. Fold in the flour: sprinkle the dry ingredients over the batter and fold gently with a spatula just until no flour streaks remain. Do not overmix.
6. Bake: spread the batter evenly into the prepared pan, right into the corners. Bake for 13 to 15 minutes, until the top springs back when lightly touched and a toothpick comes out clean.
7. Roll it warm: while the cake bakes, lay a clean thin kitchen towel on the counter and dust it generously with powdered sugar. As soon as the cake comes out of the oven, flip it onto the towel, peel off the parchment, and — starting from a short end — roll the cake up inside the towel. Let it cool completely in the towel, about 1 hour.
8. Make the filling: beat the cream cheese, powdered sugar, butter, and vanilla together until completely smooth and fluffy, 2 to 3 minutes.
9. Fill and re-roll: carefully unroll the cooled cake, spread the filling evenly over it, leaving a 1/2-inch border, and re-roll it snugly (without the towel this time). Wrap tightly in plastic wrap.
10. Chill and slice: refrigerate for at least 1 hour, or up to 2 days, so the filling sets for clean slices. Dust with powdered sugar, slice with a sharp serrated knife, wiping the blade between cuts, and serve.

Pro Tips

• Roll it hot, or not at all. The warm roll is the whole secret of this pumpkin roll with cream cheese filling. Have the sugared towel ready before the cake goes in the oven, because you have about a minute of working time once it comes out.
• Use pumpkin puree, not pie filling. Pie filling is pre-sweetened and pre-spiced, and it makes the sponge wet and oversweet.
• Room-temperature cream cheese only. Cold cream cheese leaves lumps that no amount of beating fixes. Set it out an hour before you start.
• Spread to the edges, but leave a border. A 1/2-inch bare border at the far end keeps filling from squeezing out as you roll.
• Wipe the knife between slices. A clean, sharp serrated blade is what gives you that sharp swirl in every slice instead of a smear.

Variations

• Chocolate pumpkin roll: Swap 2 tablespoons of the flour for cocoa powder and add 1/2 cup mini chocolate chips to the filling.
• Maple cream cheese: Replace the vanilla in the filling with 2 tablespoons of maple syrup and a pinch of cinnamon.
• Nutty crunch: Sprinkle 1/2 cup finely chopped toasted pecans over the filling before rolling.
• Gingerbread twist: Add 1/4 teaspoon ground cloves and swap the ginger for 1 teaspoon, for a gingerbread-leaning spice profile.
• Mini rolls: Bake the batter in two 9-inch round pans, roll each half separately, and serve two smaller rolls — perfect for gifting.

Storage and Make-Ahead

• Make ahead: This is a dream make-ahead dessert. Assemble it up to 2 days before serving and keep it wrapped in the fridge; the flavor actually improves overnight.
• Fridge: Wrapped tightly, the roll keeps 4 to 5 days in the refrigerator. Slice only what you need and re-wrap the rest.
• Freezer: Wrap the whole roll in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge, dust with fresh powdered sugar, and slice.

Frequently Asked Questions

Why did my pumpkin roll crack?

Almost always because it cooled flat before rolling. Roll the sponge in a sugared towel while it is still hot from the oven, and let it cool completely in that shape before unrolling to fill.

Can I make a pumpkin roll ahead of Thanksgiving?

Yes — it is one of the best make-ahead Thanksgiving desserts. Assemble it up to 2 days ahead, refrigerate wrapped, and slice just before serving.

Can I use canned pumpkin pie filling?

It is not recommended. Pie filling is sweetened and spiced already, which throws off the sponge’s texture and sweetness. Use plain pumpkin puree.

What pan do I need for a pumpkin roll?

A 15×10-inch jelly-roll pan (a rimmed baking sheet of that size). A larger sheet pan makes the sponge too thin and dry; a smaller pan makes it too thick to roll.

How do I get clean swirl slices?

Chill the roll for at least an hour so the filling firms up, then slice with a sharp serrated knife, wiping the blade clean between every cut.