Introduction

Few desserts capture the essence of fall quite like a pumpkin roll cake. It’s a show-stopping dessert featuring a moist, spiced pumpkin sponge cake rolled up with a luscious, tangy cream cheese filling. Each slice reveals a beautiful spiral, making it not only delicious but also visually impressive.

The light yet flavorful pumpkin sponge is delicately spiced with cinnamon and nutmeg, while the cream cheese filling balances it perfectly with smooth richness. Unlike layer cakes that require stacking and frosting, a pumpkin roll offers the beauty of a cake with a much simpler presentation. It’s festive, comforting, and perfect for Thanksgiving, Halloween gatherings, or any fall celebration.

Why I Love This Recipe

I love this recipe because it’s both elegant and approachable. The pumpkin cake itself is soft and moist, and when paired with the creamy filling, it feels indulgent without being overly heavy. Rolling the cake may seem intimidating, but with a little care, it’s surprisingly easy—and the result is so rewarding.

It’s also a dessert that gets better as it chills, so it’s fantastic for making ahead. Whenever I serve this, people are impressed by the presentation and delighted by the flavor. It’s a recipe that never fails to bring compliments and smiles.

Why It’s a Must-Try Dish

• Perfect for fall and holidays – Brimming with pumpkin and warm spices.
• Beautiful presentation – The swirl of filling makes every slice Instagram-worthy.
• Make-ahead friendly – Tastes even better after chilling overnight.
• Balanced flavors – Sweet, spiced cake meets tangy cream cheese.
• Impressive yet simple – A dessert that looks like it took hours but doesn’t.

Preparation and Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 13–15 minutes (baking) + 1 hour chilling
• Total Time: ~1 hour 45 minutes (including cooling & chilling)

Servings and Nutrition

• Servings: 10 slices
• Calories per Serving: ~320 kcal
• Course: Dessert
• Cuisine: American

Ingredients

For the Pumpkin Cake:

• ¾ cup all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup canned pumpkin puree (not pumpkin pie filling)
• 1 tsp vanilla extract
• Powdered sugar (for dusting towel and rolling)

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 6 tbsp unsalted butter, softened
• 1 tsp vanilla extract

Cooking Directions

Step-by-Step Preparation Method

1. Preheat Oven
   • Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
2. Prepare Cake Batter
   • In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
   • In another bowl, beat eggs and sugar until thick and pale.
   • Mix in pumpkin puree and vanilla.
   • Gently fold in dry ingredients until just combined.
3. Bake the Cake
   • Spread batter evenly into prepared pan.
   • Bake for 13–15 minutes, or until cake springs back when lightly touched.
4. Prepare for Rolling
   • While cake bakes, lay a clean kitchen towel flat and dust generously with powdered sugar.
   • Once cake is done, immediately invert it onto the prepared towel.
   • Carefully peel off parchment paper.
   • Starting at the short end, roll the cake up inside the towel. Let cool completely on a wire rack.
5. Make the Filling
   • Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
6. Assemble the Roll
   • Gently unroll cooled cake. Spread filling evenly over cake, leaving a small border around edges.
   • Re-roll the cake (without the towel) and wrap tightly in plastic wrap.
7. Chill and Serve
   • Refrigerate at least 1 hour before slicing for clean cuts.
   • Dust with powdered sugar before serving.

How to Serve

• Slice into ½-inch thick rounds and arrange on a serving platter.
• Serve chilled, dusted with extra powdered sugar or topped with whipped cream.
• Pair with coffee, tea, or hot apple cider for a cozy dessert experience.

Recipe Tips

• Roll the cake while it’s still warm to prevent cracking.
• Use plenty of powdered sugar on the towel so the cake doesn’t stick.
• Chill before slicing—this ensures neat swirls.
• If cracks form, don’t worry—powdered sugar dusting hides them beautifully.

Variations

• Pumpkin Spice Roll: Add cloves and ginger for a stronger spice flavor.
• Nutty Version: Sprinkle chopped pecans or walnuts on the cake before baking.
• Chocolate Pumpkin Roll: Replace ¼ cup flour with cocoa powder.
• Maple Cream Filling: Swap vanilla with maple extract for a fall twist.
• Gluten-Free: Use a gluten-free flour blend.

Freezing and Storage

• Refrigerator: Store covered in the fridge for up to 4 days.
• Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.

Special Equipment Needed

• 15×10-inch jelly roll pan
• Parchment paper
• Electric mixer (hand or stand)
• Clean kitchen towel
• Plastic wrap

FAQ

Q: Can I make this ahead?
Yes—make 1–2 days ahead. It tastes even better chilled.

Q: What if my cake cracks?
Don’t stress! Just dust with powdered sugar or top with whipped cream—it will still look and taste amazing.

Q: Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s cooked, pureed, and well-drained to avoid excess moisture.

Q: Can I freeze individual slices?
Yes—wrap slices individually and freeze. Perfect for quick treats.

Conclusion

Pumpkin Roll Cake with Cream Cheese Filling is the epitome of a festive fall dessert. Moist, spiced pumpkin cake rolled with a rich cream cheese filling creates a perfect harmony of flavors. Its presentation wows guests, while its taste guarantees that it will become a yearly tradition in your home. Whether for Thanksgiving dinner or a cozy weekend dessert, this pumpkin roll is a must-bake treat that brings seasonal joy in every bite.