Classic Pumpkin Roll
Learn how to make an iconic pumpkin roll. With warm spices and a sweet, irresistible cream cheese filling, it’s sure to be a hit with everyone! Make two—they freeze beautifully!
I love to make this pumpkin roll for friends and family, and it’s always a big hit. The tender pumpkin sponge is lightly spiced, thin enough to roll without cracking, and just sturdy enough to hold a thick layer of sweet cream cheese filling. Every slice shows off that beautiful swirl, and it’s just the right balance of cozy fall flavor and creamy richness.
Pumpkin rolls are also wonderfully make-ahead friendly. Chill them overnight for the cleanest slices, or make two and freeze one for later—they thaw beautifully and taste as fresh as the day you made them. Whether you serve it at a holiday gathering or keep it in the fridge for everyday treats, it’s always a crowd-pleaser.
What You’ll Like About This Spectacular Cake
Classic fall flavor. Warm spices and pumpkin make a tender, aromatic sponge.
Beautiful presentation. The cream cheese swirl makes picture-perfect slices every time.
Surprisingly easy. The thin sponge bakes quickly and rolls up without fuss.
Great for make-ahead. Freezes well and slices cleanly after chilling.
Ingredient Notes
- Eggs – Beaten until pale and thick to give the sponge lift.
- Granulated sugar – Sweetens and helps create a pliable cake texture.
- Pumpkin puree – Adds moisture and flavor; use plain puree, not pie filling.
- Vanilla extract – Enhances the warm spice flavor.
- Flour – Creates structure while keeping the sponge tender.
- Baking powder – Provides additional lift.
- Cinnamon, ginger & nutmeg – Classic pumpkin spice mix.
- Salt – Balances sweetness and enhances flavor.
- Pecans – Optional but add texture and a nutty finish.
- Confectioners’ sugar – For dusting the cake and for sweetening the filling.
- Cream cheese & butter – Create a smooth, rich filling.
Steps to Make Classic Pumpkin Roll With Cream Cheese Filling
- Prepare the jelly roll pan with parchment and preheat the oven.
- Mix the dry ingredients in one bowl.
- Beat the eggs and sugar until thick and pale.
- Stir in the pumpkin and vanilla.
- Fold in the dry ingredients until blended.
- Spread the batter in the pan and add nuts if using.
- Bake until the cake is set and springs back lightly.
- Roll the warm cake in parchment and cool completely.
- Unroll gently and prepare the cream cheese filling.
- Spread the filling over the cake and re-roll.
- Chill until firm, then slice and serve.
Tips
Beat the eggs and sugar thoroughly—they provide most of the cake’s lift.
Roll the cake while warm to prevent cracking later.
Let the cake cool completely before adding the filling.
Chill the rolled cake before slicing for the neatest spirals.
Recipe Variations
- Nut-free roll. Omit the pecans for a smoother texture.
- Extra-spiced. Add cloves or allspice for a stronger fall flavor.
- Maple filling. Replace part of the sugar with maple syrup for warmth.
- Chocolate swirl. Add a tablespoon of cocoa powder to the filling.
- Pumpkin-ginger. Fold finely chopped candied ginger into the batter.
Serving Suggestions
- Serve lightly dusted with powdered sugar.
- Add a dollop of whipped cream for extra richness.
- Pair with coffee, hot tea, or spiced cider.
- Garnish with chopped pecans or a drizzle of caramel.
How to Store
Refrigerate the pumpkin roll tightly wrapped for up to 4 days.
For best slices, keep it chilled and use a sharp serrated knife.
Freeze whole rolls or individual slices for up to 3 months. Thaw overnight in the refrigerator.
Classic Pumpkin Roll With Cream Cheese Filling
Ingredients
- 3 large eggs, room temperature
- 1 cup granulated sugar, (200 grams)
- 2/3 cup pumpkin puree, (155 grams )
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour, (100 grams)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pecans, finely chopped, optional
- Confectioners’ sugar for sprinkling, optional
For the Filling
- 1 1/2 cups confectioners’ sugar, (170 grams)
- 8 ounces cream cheese, room temperature
- 4 tablespoons butter, room temperature
- 3/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 F.
- Lightly grease a 10-by-15-by-1-inch jelly roll pan and line it with parchment paper.
- In a medium bowl, combine the flour, baking powder, spices, and salt. Set aside.
- In a mixing bowl with an electric mixer on high speed, beat the eggs; gradually beat in the granulated sugar. Continue beating until thick and pale in color, about 4 to 5 minutes. Stir in the pumpkin and 1 teaspoon of vanilla extract until blended.
- Using a spatula, fold the flour mixture into the pumpkin batter until no traces of flour remain. Spread the batter evenly in the prepared baking pan. Sprinkle the chopped pecans over the batter, if using.
- Bake for 13 to 15 minutes, or until the cake looks set and dry and bounces back when touched lightly with finger.
- Remove the cake from the oven and loosen the sides with a knife. Starting at narrow end, roll the cake and parchment paper up and let the cake cool completely.
- When the cake has cooled, carefully unroll it. It doesn’t have to be perfectly flat, just unroll it in a relaxed way so it will be less likely to crack.
- In a mixing bowl with an electric mixer, beat the cream cheese with the 1 1/2 cups of powdered sugar, the butter, and 3/4 teaspoon of vanilla extract. Beat until smooth.
- Spread the filling over the cooled cake and then gently roll it up. Chill thoroughly before slicing and serving—this will firm up the filling and make slicing neater.
- To serve, slice off any dry ends and sprinkle with more powdered sugar, if desired.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
