by Diana Rattray
I love to make this pumpkin roll for friends and family, and it’s always a big hit. The pumpkin sponge cake is baked, cooled, and rolled up with a sweetened cream cheese filling. The recipe is surprisingly easy to fix, and it never disappoints. If you take it to a dinner or party, take a few copies of the recipe! The pumpkin roll freezes beautifully, so feel free to make a few. I like to freeze individual slices so I can enjoy them any time.
How To Roll the Pumpkin Cake
You should roll the cake up, parchment paper and all, as soon as it comes out of the oven. This will keep it moist and crack-free after cooling and unrolling. If you let it cool for too long before rolling it in the towel, you could end up with a cracked cake.
What If I Don’t Have Parchment Paper?
I find parchment paper a bit easier and less messy, but I have often made this pumpkin roll in a generously greased and floured pan with a kitchen towel for rolling it up. Here’s how:
While the pumpkin roll is baking, prepare the kitchen towel—it should be a plain, non-textured towel. Spread the towel out on the countertop and sprinkle it generously with confectioners’ sugar.
When the cake comes out of the oven, loosen the sides and invert it onto the towel. Roll it up, towel and all, then let it cool completely and fill as directed.
Ingredients for a Cream Cheese-Filled Pumpkin Roll
Eggs—Large eggs.
Pumpkin—Canned pumpkin puree is what you’ll need, and make sure it is not “pumpkin pie filling,” which typically contains other ingredients. Pumpkin puree is all pumpkin.
Spices—I use a cinnamon, ginger, and nutmeg, but you could replace that combination with 1 1/2 teaspoons of pumpkin pie spice, or use your own favorite blend.
Cream Cheese—Use full-fat for best flavor and texture.
Confectioners’ Sugar—Measured unsifted, but sift it after measuring if it seems clumpy. I find organic powdered sugar is a bit clumpy compared to Domino or similar brands that contain some cornstarch.
Preparation Notes and Photos
Heat the oven and prepare the baking pan.
Beat the eggs and sugar together then add the pumpkin.
Fold the flour mixture into the pumpkin mixture.
Stir the batter until smooth.
Spread the batter in the prepared pan.
Bake the cake then roll it up without removing the parchment paper. Let it cool.
Prepare the cream cheese filling.
Unroll the cooled cake gently and spread with the cream cheese filling.
How To Store Leftover Pumpkin Roll
If you have leftovers, you can wrap and store them in the fridge for up to 4 days, or freeze the entire cake or individual slices.
To freeze a whole or partial pumpkin roll, wrap the cake in plastic wrap and foil, then place it in a freezer bag. Label the bag with the name and date and freeze the pumpkin roll for up to 3 months.
To freeze individual slices, place them on a parchment-paper-lined baking sheet and freeze. When frozen solid, wrap the pumpkin roll slices in plastic wrap and foil and place them in an airtight container or freezer bag. Label the bag with the name and date and freeze the slices for up to 3 months. Defrost the cake in the fridge overnight, or at room temperature for an hour or two.
PrintClassic Pumpkin Roll With Cream Cheese Filling
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!
- Prep Time: 16 minutes
- Cook Time: 14 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Desserts, Cakes
Ingredients
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!
Instructions
- 3 large eggs, room temperature
- 1 cup (200 grams) granulated sugar
- 2/3 cup (155 grams) pumpkin puree
- 1 teaspoon vanilla extract
- 3/4 cup (100 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup finely chopped pecans, optional
- Confectioners’ sugar for sprinkling, optional
For the Filling
- 1 1/2 cups (170 grams) confectioners’ sugar
- 8 ounces cream cheese, room temperature
- 4 tablespoons butter, room temperature
- 3/4 teaspoon vanilla extract
Notes
- 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.
- Store leftovers in the refrigerator or freeze.
