Pumpkin Cake Roll With Cream Cheese Filling

The first time I made a pumpkin cake roll, I didn’t plan on it becoming a family tradition. I was simply baking for the season, testing out a recipe I had scribbled in a notebook.

The kitchen smelled of warm spices, and as the cake came out of the oven, I realized I had never tried rolling a sponge before. It felt almost risky—what if it cracked, what if it tore?

But the moment I unrolled it, spread on the cream cheese filling, and rolled it back up, I knew it was worth every ounce of patience.

When the knife cut through that first slice, the swirl revealed itself—golden pumpkin cake wrapped around smooth cream cheese, dusted with a snowfall of powdered sugar.

My family leaned in closer, curious, then quieted down with their first bite. That silence—the kind that only happens when food takes center stage—was the best sign I could have asked for.

Since then, the pumpkin roll has never been just another dessert on the table. It’s the one that people ask about before the season even begins, the one that feels like it belongs at every gathering.

This cake isn’t just about flavor. It’s about texture, balance, and that moment of reveal when the spiral shows itself.

Each slice feels like a small reward for the effort of rolling and chilling, and every bite carries the perfect mix of spiced pumpkin sponge and creamy filling.

It’s the kind of dessert that doesn’t need dressing up, because it already carries its own story on the plate.

Table of Contents

Pumpkin Cake Roll With Cream Cheese Filling Recipe

Ingredients

For The Pumpkin Cake

3 large eggs, room temperature
1 cup granulated sugar
⅔ cup canned pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
¾ cup all-purpose flour, sifted
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ cup chopped walnuts or pecans (optional)
Powdered sugar for dusting (to prevent sticking while rolling)

For The Cream Cheese Filling

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

Instructions

Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan, line it with parchment paper, and lightly grease and flour the paper.
In a large mixing bowl, beat the eggs and sugar together on medium-high speed until thick and pale, about 3 minutes.
Add pumpkin puree and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Gently fold the dry ingredients into the wet mixture until no streaks of flour remain. Do not overmix.
Spread the batter evenly into the prepared pan and smooth the top with a spatula. Sprinkle nuts evenly on top if using.
Bake for 13–15 minutes, or until the cake springs back when lightly touched in the center. Do not overbake.
While the cake is baking, prepare a clean kitchen towel. Lay it flat and dust it generously with powdered sugar.
Once the cake is baked, immediately loosen edges with a knife and carefully invert it onto the prepared towel. Peel off the parchment paper.
Starting from the short end, carefully roll the warm cake together with the towel into a tight spiral. Place on a wire rack to cool completely, seam side down.
While the cake cools, prepare the filling. In a medium bowl, beat the softened cream cheese and butter together until smooth. Add vanilla extract and powdered sugar, mixing until creamy and spreadable.
Once the cake is fully cooled, gently unroll it. Spread the cream cheese filling evenly over the surface, leaving about ½ inch at the edges to prevent overflow.
Roll the cake back up without the towel, this time with the filling inside. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to set.
Before serving, unwrap the cake roll, place it on a serving platter, and dust lightly with powdered sugar. Slice with a sharp knife into even rounds and serve chilled or at room temperature.

What Makes A Pumpkin Cake Roll Special?

A pumpkin cake roll is more than just a dessert—it’s a showstopper. The swirl of spiced pumpkin sponge wrapped around smooth cream cheese filling not only looks impressive but also delivers balanced flavors in every bite.

This combination of soft sponge and creamy filling creates a texture that feels satisfying and memorable. It is the kind of dessert that people notice immediately on the table.

How Do I Prevent The Pumpkin Cake Roll From Cracking?

A common concern when making a cake roll is cracking, but there are a few ways to avoid it.

Roll While Warm: Rolling the cake while it is still warm makes it flexible and helps it take shape without breaking.
Use A Towel With Powdered Sugar: Dusting the towel with sugar prevents sticking and gives the cake a smooth roll.
Do Not Overbake: Overbaking dries out the sponge, making it stiff. Bake until it springs back when touched, then remove immediately.
Handle Gently: Roll and unroll slowly to avoid stressing the sponge.

By following these steps, the cake will remain soft and easy to roll.

What Can I Use If I Don’t Have A Jelly Roll Pan?

Not everyone has a jelly roll pan at home, but you can still make this recipe work.

Quarter Sheet Pan: A 9×13-inch pan can work, but keep in mind the cake will be slightly thicker and may need an extra minute or two in the oven.
Large Baking Tray With Raised Edges: As long as it has a rim and is not too shallow, it can be used for rolling cakes.
Adjust Baking Time: If using a different pan, always check the cake a little earlier than the suggested time to avoid overbaking.

The goal is to have a thin, even sponge that can roll without resistance.

Can I Make The Pumpkin Cake Roll Ahead Of Time?

Yes, this dessert is perfect for preparing in advance, which makes it very practical for gatherings.

Chill Overnight: The flavors become even better after resting in the refrigerator for several hours.
Freeze For Later: Wrap the filled roll tightly in plastic wrap and then in foil before freezing. It can be frozen for up to 2 months.
Thawing: When ready to serve, let it thaw in the refrigerator overnight. Do not leave it at room temperature for too long, as the cream cheese filling needs to stay cool.

This flexibility means you can bake ahead without worrying about last-minute stress.

How Do I Store A Pumpkin Cake Roll Properly?

Storage is very important to keep the cake fresh and safe to eat.

Refrigerator Storage: Always store the pumpkin cake roll in the refrigerator. Keep it wrapped tightly in plastic wrap to prevent it from drying out. It stays fresh for about 4 to 5 days.
Freezer Storage: For longer storage, freeze it whole or sliced. Wrap tightly in plastic wrap and then foil. When storing slices, place parchment paper between each piece so they don’t stick together.
Serving After Storage: Allow the roll to sit for a few minutes at room temperature before slicing to make it easier to cut neatly.

By storing it carefully, you can enjoy fresh slices for days or weeks.

Can I Add Variations To The Filling Or Cake?

Yes, you can adjust the flavors to make the recipe fit different preferences.

Add Citrus Zest: A little orange or lemon zest in the cream cheese filling adds brightness.
Spiced Filling: A pinch of cinnamon or nutmeg in the filling complements the pumpkin flavor.
Nutty Twist: Toasted pecans or walnuts can be mixed into the filling or sprinkled before rolling.
Chocolate Drizzle: Melted chocolate drizzled over the finished roll makes it extra festive.

Small changes allow you to keep the structure of the roll while giving it your own touch.

How Do I Get Neat Slices Of Pumpkin Cake Roll?

Serving the cake roll beautifully is as important as making it taste good.

Chill Before Slicing: A chilled roll holds its shape better and gives clean slices.
Use A Sharp Knife: A long, thin knife works best. Wipe the blade clean after each cut to avoid smearing the filling.
Cut In Even Portions: Aim for slices about 1 inch thick, which hold their shape nicely on a plate.

Neat slices not only look more appealing but also showcase the swirl that makes this dessert special.

Common Mistakes To Avoid When Making Pumpkin Cake Roll

Even though this dessert is not difficult, a few small mistakes can affect the final look and taste. Keeping an eye on these details will save your cake roll from cracking, sticking, or turning soggy.

Overbaking the sponge: Baking even a couple of minutes too long makes the cake dry and fragile, which leads to cracks when rolling. Always test with a light touch—if it springs back, it’s done.
Skipping parchment paper: Without parchment, the cake can stick to the pan and tear. A greased and lined pan is non-negotiable for a smooth release.
Rolling the cake too late: Waiting until the cake has cooled even slightly makes it stiff. It must be rolled straight from the oven while still hot and flexible.
Not using enough powdered sugar on the towel: A light dusting is not enough—the cake will cling to the towel and break apart. Cover the towel generously to prevent sticking.
Spreading filling on a warm cake: If the cake is still warm, the cream cheese filling will melt, turn runny, and create a mess. Always cool the cake fully before unrolling and filling.
Rolling too loosely: A loose roll makes wide gaps between cake and filling instead of a neat spiral. Roll firmly but gently for that bakery-style swirl.
Forgetting to chill before slicing: Cutting too soon will smear the filling and collapse the roll. Let it set in the fridge so each slice comes out clean.

By avoiding these pitfalls, you’ll consistently achieve a soft, flexible sponge with a perfectly defined swirl of cream cheese filling.