Pumpkin Roll with Cream Cheese Filling -

Pumpkin Roll with Cream Cheese Filling

This Pumpkin Roll with Cream Cheese Filling is a soft, spiced pumpkin sponge cake rolled up with a smooth, tangy cream cheese frosting — the ultimate festive dessert for fall and the holidays. It’s light, moist, perfectly balanced with warm pumpkin spice, and surprisingly easy to make at home. Whether for Thanksgiving, Christmas, or any cozy autumn evening, this homemade pumpkin roll always impresses.

Prep Time20

Cook Time15

Chilling Time1

Total Time1 35

Servings: 10

Instructions

For the Cake:

¾ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
2 teaspoons pumpkin pie spice
¼ teaspoon salt
3 large eggs, room temperature
1 cup granulated sugar
⅔ cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract

For Rolling:

¼ cup powdered sugar (for dusting towel)
Additional powdered sugar, for garnish

For the Cream Cheese Filling:

8 ounces cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract

Preheat and prep:

Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

Mix the dry ingredients:

In a bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.

Make the pumpkin batter:

In a large bowl, beat eggs and sugar on high speed until thick and pale, about 2–3 minutes. Add pumpkin puree and vanilla extract; mix until smooth.

Combine wet and dry:

Gently fold the dry ingredients into the pumpkin mixture until just combined. Do not overmix — this keeps the cake light.

Bake the cake:

Spread the batter evenly into the prepared pan. Bake for 13–15 minutes, or until the cake springs back when lightly touched.

Roll the cake:

While still warm, turn the cake out onto a clean kitchen towel sprinkled with ¼ cup powdered sugar. Carefully peel off the parchment paper. Starting at the short end, roll the cake and towel together into a log. Cool completely on a wire rack.

Prepare the filling:

Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.

Assemble:

Once the cake is completely cool, unroll it gently. Spread the cream cheese filling evenly over the surface, leaving a small border at the edges.

Roll again:

Re-roll the cake (without the towel) and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour to set.

Serve:

Before serving, dust the top with powdered sugar. Slice with a sharp knife and serve chilled.

Notes

Prevent cracks:
Roll the cake while it’s warm — that’s the secret to a smooth, crack-free swirl.
Make-ahead:
You can make the pumpkin roll up to 2 days ahead. Store in the fridge, tightly wrapped, until ready to serve.
Freezing:
Freeze the roll (without powdered sugar) for up to 2 months. Thaw in the fridge overnight, then dust with sugar before serving.
Flavor variations:
Add chopped pecans, caramel drizzle, or a touch of orange zest in the filling for a festive twist.
Storage:
Keep leftovers refrigerated for up to 5 days.