Easy Pumpkin Roll Recipe with Cream Cheese Filling
A pumpkin roll sounds like something only a really experienced baker could pull off. That swirled log, those perfect spiral slices — it just looks so impressive on the table.
But here is the thing. It is actually one of the easiest fall desserts you will ever make. The sponge bakes in 18 minutes. The filling is four ingredients stirred together. The only skill involved is rolling the cake up in a towel while it is still warm — and once you do it, you will realize there is nothing to it at all.
This pumpkin roll recipe gives you a soft, moist, lightly spiced pumpkin sponge — no butter, no oil, just eggs, pumpkin, and sugar so it stays perfectly flexible — wrapped around a thick, tangy cream cheese filling that holds its shape and slices cleanly every single time.
Make it the day before. Pull it out of the fridge. Dust it with powdered sugar and slice it into beautiful spirals. Watch every single person at the table ask you for the recipe.
Love all things pumpkin? Do not miss my full collection of the best pumpkin dessert recipes — cheesecakes, bars, cookies, breads, and more all in one place.
Why You Will Love This Recipe
- Soft, moist pumpkin sponge that rolls without cracking — every single time
- No butter or oil in the sponge, which keeps it light and flexible
- Thick, tangy cream cheese filling that does not squish out when you slice it
- Looks incredible, tastes even better, and is way easier than it looks
- Completely make-ahead — keeps in the fridge for 3 days or freezer for 3 months
- Perfect for cozy fall gatherings, potlucks, or any occasion where you want to impress without stress
Ingredients
For the pumpkin sponge:
- 3/4 cup (94g) all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 and 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 3 large eggs, room temperature
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2/3 cup (163g) pure pumpkin puree
- 1 tsp pure vanilla extract
- 3/4 cup (90g) powdered sugar, for the towel
For the cream cheese filling:
- 6 oz (170g) full-fat block cream cheese, softened to room temperature
- 4 tbsp (56g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (180g) powdered sugar, sifted
- 1 tsp pure vanilla extract
Ingredient Notes and Substitutions
Flour — All-purpose flour is the right choice here. The batter is thick and wet, and cake flour would not give the structure the sponge needs to roll cleanly. Spoon it into your measuring cup and level off — do not scoop directly from the bag or you will pack in too much and end up with a dry, crack-prone sponge.
Brown sugar and granulated sugar — Using both is what makes this recipe stand out. The brown sugar adds a gentle warmth and depth that white sugar alone cannot give you. Do not skip either one.
No butter or oil in the sponge — This is intentional and important. Fat makes cakes tender and rich, but it also makes them dense. For a pumpkin roll, you need a light, spongy cake that can flex and bend without cracking. Leaving the fat out is the reason this sponge rolls so beautifully.
Pumpkin puree — Use 100% pure canned pumpkin puree, not pumpkin pie filling. Libby is the most reliable brand. If using fresh homemade puree, blot it with paper towels first to remove excess moisture — it tends to be wetter than canned and can make the sponge too sticky.
Eggs at room temperature — Set them out at least 30 minutes before you start. Room temperature eggs incorporate into the batter more evenly and help create a smoother, more flexible sponge.
Cream cheese — Full-fat block cream cheese only. The tub-style has added moisture that will make your filling soft and runny. Let it soften completely at room temperature before beating — cold cream cheese will leave lumps no matter how long you beat it.
The kitchen towel — Use a thin cotton kitchen towel or a flour sack towel. Not terry cloth — the texture will embed into your sponge. The towel goes flat on the counter, gets dusted generously with powdered sugar, and needs to be ready before the cake comes out of the oven.
Step-by-Step Instructions
Step 1: Prep the Pan and the Towel
Preheat your oven to 350 degrees Fahrenheit.
Grease a 10×15 inch jelly roll pan with butter or nonstick spray. Line it with parchment paper, then grease and lightly flour the parchment too. Two layers of nonstick prep means the sponge will release cleanly when you flip it.
Lay your thin kitchen towel flat on the counter and dust it generously and evenly with the 3/4 cup of powdered sugar. Have this set up and ready before the cake goes into the oven — you will need to move fast the moment it comes out.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt until evenly combined. Set aside.
Step 3: Mix the Wet Ingredients
In a separate medium bowl, whisk together the eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla until smooth and well combined.
Step 4: Combine and Spread
Pour the wet ingredients into the dry ingredients and whisk until just combined — stop as soon as no dry streaks remain. Do not overmix.
Pour the batter into your prepared pan and spread it evenly all the way to the corners with an offset spatula or the back of a spoon. Give the pan a gentle shake to level it out. The layer will be thin — that is exactly right.
Step 5: Bake
Bake for 17 to 18 minutes, until the top of the cake springs back when you press it lightly with a fingertip. Do not overbake — a dry sponge will crack when you roll it.
Step 6: Roll While Hot — This Is the Key Step
The moment the cake comes out of the oven, work quickly.
Run a knife around the edges if needed. Invert the pan directly onto your prepared powdered sugar towel. Peel the parchment paper off the warm sponge carefully.
Starting from the short end, use the towel to help you roll the sponge into a tight log — rolling the cake and the towel together. Work slowly and gently. Place the roll seam-side down on a wire rack.
Rolling the sponge while it is still hot is what trains it into the spiral shape. If you wait until it cools, it will crack when you try to roll it. This step is the whole secret.
Step 7: Cool Completely
Leave the rolled sponge on the rack to cool completely. To speed it up, place it in the refrigerator for about 2 hours. Do not unroll it until it is fully cooled.
Step 8: Make the Cream Cheese Filling
While the sponge cools, beat the softened cream cheese in a large bowl with a hand mixer on high speed for 1 minute until completely smooth and creamy. Add the softened butter and beat until combined. Add the sifted powdered sugar and vanilla and beat on medium-high until smooth, fluffy, and creamy. Set aside.
Step 9: Fill and Re-Roll
Remove the cooled sponge from the fridge and let it sit for a few minutes to soften slightly.
Gently and slowly unroll the sponge, flattening it out on the towel. Spread the cream cheese filling evenly over the surface, leaving about a half-inch border around all edges.
Carefully and tightly roll the sponge back up, without the towel this time. Some filling will press out the sides — that is perfectly fine.
Step 10: Chill and Serve
Loosely wrap the roll in plastic wrap and refrigerate for at least 20 minutes before serving. This firms everything up for clean, beautiful slices.
When ready to serve, dust generously with extra powdered sugar. Use a sharp knife and wipe it clean between each cut for perfect spirals on every slice.
Tips for the Best Results
- Set up the powdered sugar towel before the cake goes in the oven — you will not have time once it comes out
- Use a thin cotton towel, not terry cloth
- Roll the cake while it is still hot from the oven — this is the single most important step
- Do not overbake — the sponge should spring back when pressed, not feel dry
- Cool completely before unrolling — 2 hours in the fridge is the fastest way
- Use room temperature cream cheese and butter — cold ingredients will give you a lumpy filling
- Leave a half-inch border when spreading the filling so it does not overflow when you re-roll
- Refrigerate for at least 20 minutes before slicing for the cleanest cuts
- Wipe your knife between every slice
Variations
- Maple cream cheese filling — replace the vanilla with 1 tbsp of pure maple syrup for a warm, autumnal twist on the filling
- Gingersnap dusting — mix crushed gingersnap crumbs with the powdered sugar on the towel for extra spice and crunch on the outside of the roll
- Extra spice — add a pinch of nutmeg and a pinch of cloves to the sponge alongside the cinnamon and pumpkin pie spice for a deeper spice profile
- Brown butter filling — brown the butter before using it in the cream cheese filling for a nuttier, more complex flavour
- Mini rolls — cut the baked sponge in half before rolling to make two smaller rolls — perfect for gifting or freezing one for later
What to Serve With It
- A dusting of extra powdered sugar right before serving — always
- A dollop of lightly sweetened whipped cream on the side
- A drizzle of salted caramel sauce over each slice
- A cup of hot coffee or spiced apple cider alongside
- Served cold straight from the fridge — honestly the best way
Pumpkin Roll with Cream Cheese Filling
Ingredients
Method
- Preheat oven to 350 degrees Fahrenheit. Grease a 10×15 inch jelly roll pan, line with parchment, grease and flour the parchment. Dust a thin kitchen towel generously with powdered sugar and lay flat on counter.
- Whisk flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a large bowl.
- In a separate bowl, whisk eggs, both sugars, pumpkin puree, and vanilla until combined.
- Pour wet into dry and whisk until just combined. Spread evenly into prepared pan.
- Bake 17 to 18 minutes until top springs back when pressed.
- Immediately invert onto prepared towel. Peel off parchment. Starting from the short end, roll cake and towel together into a log. Place seam-side down on a wire rack.
- Cool completely in the towel — refrigerate for 2 hours to speed it up.
- Beat cream cheese until smooth, 1 minute on high. Beat in butter. Add powdered sugar and vanilla and beat until creamy.
- Gently unroll cooled sponge. Spread filling evenly leaving a half-inch border. Re-roll tightly without the towel.
- Wrap loosely in plastic wrap and refrigerate 20 minutes. Dust with powdered sugar, slice, and serve.
Notes
- Make ahead: prepare through step 7 and refrigerate the rolled towel for up to 1 day before filling.
- Freezing: assembled roll freezes well up to 3 months. Wrap tightly in plastic and foil. Thaw overnight in the refrigerator.
- Storage: keep covered in the fridge for up to 3 days.
- 10×15 inch jelly roll pan only — no other size works for this recipe.
- Pumpkin pie spice substitute: use 1/4 tsp each of ground ginger, nutmeg, cloves, and allspice in addition to the cinnamon.
Once you make a pumpkin roll, you will understand why it shows up on every fall dessert table year after year.
It looks like it took hours. It sounds complicated when you say the words “cake roll.” But you now know the truth — it is just a thin sponge, a towel, and a bowl of cream cheese filling. The whole thing comes together faster than most layer cakes, and it stores beautifully in the fridge or freezer.
Make it once and it becomes your fall signature. The one everyone asks you to bring. The one that disappears before anything else on the table.
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