This pumpkin roll is a timeless dessert that deserves a place in your repertoire. Simple to prepare and made from a handful of familiar ingredients, it delivers the warm flavors of pumpkin and spices wrapped around a creamy filling.
I made this for the first time this year and immediately returned to it—I’ve already baked it three more times and plan to make it again before the holidays end. It’s the kind of treat that travels well, slices beautifully for gatherings, and pairs perfectly with a cup of coffee or tea.
Below is a concise recipe adapted for clarity and reliability. It emphasizes a tender pumpkin sponge and a smooth cream cheese filling so you get consistent results every time.
Ingredients
- 1 cup granulated sugar
- 3/4 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup powdered sugar (for dusting the towel)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar, sifted (for filling)
- 1 teaspoon vanilla extract (for filling)
Method
- Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease the paper.
- In a bowl, beat the eggs and granulated sugar until light and thick. Stir in the pumpkin puree and vanilla until combined.
- In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, and salt. Gently fold the dry ingredients into the pumpkin mixture until just combined—do not overmix.
- Spread the batter evenly in the prepared pan. Bake 12–15 minutes, or until the top springs back when lightly touched and a toothpick in the center comes out clean.
- While the cake bakes, dust a clean kitchen towel generously with the 1/3 cup powdered sugar.
- As soon as the cake comes out of the oven, carefully loosen the edges with a spatula and invert the cake onto the sugared towel. Peel off the parchment paper. Starting at a short end, roll the cake and towel together into a spiral. Allow the rolled cake to cool completely on a wire rack.
- Prepare the filling by beating the softened cream cheese and butter until smooth. Add the sifted powdered sugar and vanilla extract, and beat until the filling is creamy and spreadable. Adjust sweetness to taste.
- Once the cake has cooled, unroll it gently and remove the towel. Spread the cream cheese filling in an even layer, leaving a small border at the edges. Re-roll the cake without the towel, wrap it in plastic wrap, and chill for at least one hour to set.
- Before serving, dust the roll with additional powdered sugar if desired and slice with a sharp knife for clean pieces.
Tips for Success
- Do not overbake the sponge; it should remain moist and flexible so it rolls without cracking.
- Roll the cake while it’s still warm to form the shape—cooling while rolled helps prevent cracks.
- Use room-temperature cream cheese and butter for a smooth, lump-free filling.
- For best flavor, make the roll a few hours or a day ahead to allow flavors to meld.
This pumpkin roll is an approachable, crowd-pleasing dessert—perfect for holiday parties, potlucks, or a cozy family treat. Enjoy the balance of spiced pumpkin cake and tangy cream cheese in every slice.