This pumpkin cake roll brings together soft pumpkin sponge, warm cinnamon and nutmeg, and a smooth cream cheese filling. Each slice reveals a creamy swirl wrapped in tender cake, with a touch of vanilla. It’s a beautiful dessert for Thanksgiving, a fall gathering, or a cozy afternoon with coffee.
Making a pumpkin cake roll is simpler than it looks. The sponge bakes in just 13-15 minutes, then gets rolled in parchment paper while warm. Once cooled, it’s filled and chilled to help the swirl hold its shape. Prepare it the day before serving for an easy dessert full of comforting fall flavor.
What makes this pumpkin cake roll so inviting is the balance between the gently spiced sponge and the sweet, tangy cream cheese filling. Cinnamon and nutmeg complement the pumpkin without overpowering it, while the creamy center adds richness to every bite. If you enjoy pumpkin desserts, try my Pumpkin Cheesecake for another lovely addition to your fall dessert table.
Start with plain pumpkin purée for this pumpkin cake roll, rather than sweetened pumpkin pie filling. If you’d like to prepare it from scratch, this homemade pumpkin purée guide from Inspired Taste walks you through roasting and blending the pumpkin. Let your purée cool completely, and drain any excess liquid before measuring so the batter stays light and balanced.
Quick Recipe Info
- Prep Time: 20 minutes
- Bake Time: 13-15 minutes
- Cooling Time: About 1 hour
- Chill Time: At least 2 hours or overnight
- Total Time: About 3 hours 35 minutes, including cooling and chilling
- Yield: 1 pumpkin cake roll, approximately 10-12 slices
- Pan Size: 15 × 10-inch jelly roll pan (38 × 25 cm)
- Baking Temperature: 350°F (175°C)
- Flavor: Warm pumpkin spice with sweet, tangy cream cheese filling
- Perfect For: Fall gatherings, Thanksgiving, and make-ahead desserts
Why You’ll Love This Pumpkin Cake Roll
- Soft, tender sponge: Pumpkin purée gives this pumpkin cake roll moisture and a beautiful golden color, while beaten eggs help create a light texture.
- Smooth cream cheese filling: Cream cheese, softened butter, powdered sugar, and vanilla come together in a creamy filling with a gentle tang that balances the sweet sponge.
- Cozy fall spices: Cinnamon and nutmeg add warmth without overwhelming the pumpkin flavor.
- Simple parchment rolling method: Rolling the sponge while it’s warm helps it take shape before you add the filling. No powdered-sugar-covered kitchen towel needed!
- Easy to prepare ahead: Make your pumpkin cake roll the day before and refrigerate it overnight, leaving just the slicing for serving day.
- A beautiful dessert to share: The cream cheese swirl makes every slice look special, whether you’re serving it for Thanksgiving or enjoying it with afternoon coffee.
Ingredients You’ll Need
This pumpkin cake roll uses simple baking staples, warm spices, and a creamy homemade filling. You’ll find the full ingredient list with US and metric measurements in the recipe card below.
For the Pumpkin Sponge
- All-purpose flour: Gives the sponge structure. Spoon it into your measuring cup and level it off to avoid adding too much.
- Baking powder and baking soda: Help the cake rise into a light layer that’s easy to roll.
- Ground cinnamon and nutmeg: Add warm spice that complements the pumpkin.
- Salt: Balances the sweetness and brings out the flavors.
- Eggs and granulated sugar: Beaten together until pale and fluffy, they help create an airy sponge.
- Pumpkin purée: Adds moisture, flavor, and golden color. Use plain purée; homemade purée should be cooled and thick, without excess liquid.
- Vanilla extract: Rounds out the pumpkin and spice flavors.
For the Cream Cheese Filling
- Cream cheese: Use softened, full-fat block cream cheese for a rich, smooth filling.
- Butter: Softened to room temperature so it blends evenly with the cream cheese.
- Powdered sugar: Sweetens and thickens the filling. Sift it first if it’s lumpy.
- Vanilla extract: Adds a gentle vanilla flavor to the creamy swirl.
How to Make Pumpkin Cake Roll
1. Prepare the Pan and Dry Ingredients
Preheat your oven to 350°F (175°C). Line a 15 × 10-inch (38 × 25 cm) jelly roll pan with parchment paper, leaving enough overhang to lift the cake out after baking.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. Make the Pumpkin Batter
In a separate large bowl, beat the eggs and granulated sugar with an electric mixer until pale, thick, and fluffy. Add the pumpkin purée and vanilla extract, then mix until evenly combined.
Gently fold in the dry ingredients just until no streaks of flour remain. Scrape the bottom of the bowl to catch any unmixed flour, and avoid overmixing to keep the sponge tender.
3. Spread and Bake
Pour the batter into the prepared pan and spread it evenly into the corners. An even layer helps your pumpkin cake roll bake consistently and makes rolling easier.
Bake for 13–15 minutes, until the surface springs back when lightly touched and a toothpick inserted into the center comes out clean. Avoid overbaking, which can dry out the sponge and make it more likely to crack.
4. Roll While Warm
Lift the baked cake out of the pan using the parchment overhang. Starting at a short end, carefully roll the cake with the parchment still attached, so the paper separates the layers.
Do this while the sponge is hot and flexible, taking care with the heat. Place the rolled cake seam-side down on a wire rack and let it cool completely, about 1 hour.
5. Prepare the Cream Cheese Filling
Beat the softened cream cheese and room-temperature butter until smooth. Add the vanilla extract and powdered sugar, mixing on low speed at first, then beating until creamy.
Scrape down the sides of the bowl as needed. The filling should be smooth and spreadable, without lumps of butter or cream cheese.
6. Unroll, Fill, and Roll Again
Gently unroll the cooled sponge without forcing the tightly curled center completely flat. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
Roll it up again, carefully peeling away the parchment as you go. The paper should stay outside the finished pumpkin cake roll. Wrap the roll snugly in plastic wrap or parchment paper and place it seam-side down.
7. Chill and Slice
Refrigerate for at least 2 hours or overnight to allow the filling to firm up. When ready to serve, unwrap the pumpkin cake roll and slice with a sharp knife, wiping the blade between cuts for neat cream cheese swirls.
Add a light dusting of powdered sugar if desired, then serve chilled.
How to Store and Freeze
In the refrigerator: Keep your pumpkin cake roll tightly wrapped or in an airtight container for 3-4 days. Refrigerate promptly after serving to keep the cream cheese filling chilled and the sponge moist.
In the freezer: Wrap the chilled roll or individual slices tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 2 months for the best texture. Individual slices make it easy to enjoy a small portion whenever you like.
To serve: Thaw overnight in the refrigerator, keeping the pumpkin cake roll wrapped so it doesn’t dry out. Slice while chilled for neat swirls, and add a fresh dusting of powdered sugar just before serving if desired.
Frequently Asked Questions (FAQ)
Why did my pumpkin cake roll crack?
Overbaking or letting the sponge cool before rolling can cause cracks. Bake just until the cake springs back when lightly touched, then roll it with the parchment while it’s still hot. Unroll it gently once cooled, without forcing the curled center flat.
Can I use homemade pumpkin purée?
Yes! Use smooth, thick pumpkin purée that has cooled completely. If it looks watery, drain the excess liquid before measuring. Avoid sweetened pumpkin pie filling, which contains added sugar and spices.
Do I need a kitchen towel to roll the cake?
No, you don’t need a kitchen towel for this pumpkin cake roll. Roll the warm sponge with the parchment paper still attached and let it cool completely. After adding the filling, roll it again, peeling away the parchment as you go so no paper remains inside.
Why is my cream cheese filling too soft?
Spreadable cream cheese and overly warm ingredients can make the filling loose. Use full-fat block cream cheese and butter that is softened but not melted. If needed, refrigerate the filling briefly until it’s spreadable, and make sure the sponge is completely cool before filling.
Can I make pumpkin cake roll the day before?
Yes! Prepare and fill the roll, wrap it snugly, and refrigerate overnight. This gives the filling time to firm up and makes slicing easier the next day.
How do I cut clean slices?
Chill the pumpkin cake roll for at least 2 hours before slicing. Use a sharp knife and wipe the blade clean between cuts to keep the cream cheese filling from smearing. Cut gently without pressing down too hard to preserve the round shape and neat swirl.
Nutrition per Serving
Estimated nutrition for 1 slice of pumpkin cake roll, based on 12 slices:
- Calories: 255 kcal
- Carbohydrates: 40 g
- Protein: 4 g
- Fat: 10 g
- Saturated Fat: 6 g
- Fiber: 1 g
- Sugar: 33 g
Values are approximate and vary depending on the ingredients used. Optional powdered sugar for dusting is not included.
Conclusion
This pumpkin cake roll brings soft pumpkin sponge, warm spices, and creamy cheesecake-style filling to your fall dessert table. With its pretty swirl and easy make-ahead preparation, it’s a lovely choice for Thanksgiving or an afternoon treat with coffee. Prepare it the day before, let it chill overnight, and enjoy tender slices without any last-minute baking.
If you try this pumpkin cake roll, leave a comment and a recipe rating below-I’d love to hear how it turned out!
Easy Pumpkin Cake Roll with Cream Cheese Filling
Ingredients
Equipment
Method
- Prepare the pan: Preheat the oven to 350°F (175°C). Line a 15 × 10-inch (38 × 25 cm) jelly roll pan with parchment paper, leaving an overhang for lifting out the baked cake.
- Combine the dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Beat the eggs and sugar: In a separate large bowl, beat the eggs and granulated sugar with an electric mixer until pale, thick, and fluffy. Add the pumpkin purée and vanilla extract, mixing until combined.
- Finish the batter: Gently fold the dry ingredients into the pumpkin mixture just until no streaks of flour remain. Spread the batter evenly in the prepared pan, reaching into the corners.
- Bake: Bake for 13-15 minutes, until the surface springs back when lightly touched and a toothpick inserted into the center comes out clean. Avoid overbaking.
- Roll the warm sponge: Carefully lift the cake out using the parchment overhang. Starting at a short end, roll the hot sponge with the parchment still attached, keeping the paper between the layers. Place seam-side down on a wire rack and let cool completely, about 1 hour.
- Make the filling: Beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla extract. Mix on low speed until incorporated, then beat until smooth and creamy, scraping down the bowl as needed.
- Fill and reroll: Gently unroll the cooled sponge without forcing the curled center flat. Spread the filling evenly over the cake, leaving a small border around the edges. Roll it up again, peeling away the parchment as you go so no paper remains inside.
- Chill: Wrap the filled roll snugly in plastic wrap or parchment paper. Refrigerate seam-side down for at least 2 hours or overnight.
- Slice and serve: Unwrap and dust lightly with powdered sugar, if desired. Slice with a sharp knife, wiping the blade between cuts, and serve chilled.
Notes
- Pumpkin purée: Use plain, unsweetened pumpkin purée. Homemade purée should be thick, cooled, and drained of excess liquid before measuring.
- Preventing cracks: Roll the sponge while it is hot and flexible. Let it cool completely before unrolling and filling.
- Cream cheese: Full-fat block cream cheese gives the filling a firmer consistency than spreadable tub cream cheese.
- Make ahead: Prepare the roll the day before serving and refrigerate overnight.
- Storage: Keep tightly wrapped or in an airtight container in the refrigerator for 3-4 days.
- Freezing: Wrap the chilled roll or individual slices in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months for best texture. Thaw overnight in the refrigerator.
- Serving size: Nutrition is estimated for 1 of 12 equal slices and excludes optional powdered sugar for dusting.