Name: Classic Pumpkin Roll with Creamy Filling
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1 cup granulated sugar; 2/3 cup pumpkin puree; 3 large eggs; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 8 ounces cream cheese, softened; 1 cup powdered sugar; 4 tablespoons unsalted butter, softened; 1 teaspoon vanilla extract (for filling); Powdered sugar, for dusting

Every fall, I find myself craving the warm spices and cozy flavors that define the season, and nothing captures that better than a Classic Pumpkin Roll with Creamy Filling. This dessert is a beautiful swirl of moist pumpkin sponge cake and luscious cream cheese filling, all wrapped into a festive log that looks impressive but is surprisingly simple to make. It’s the kind of treat that feels like a tradition from the very first bite.

I first made this pumpkin roll on a chilly October afternoon, and it instantly became a staple in my autumn baking lineup. The aroma of cinnamon, nutmeg, and pumpkin filled my kitchen, and I knew something special was happening. Whether you’re hosting a Thanksgiving dinner or just want a cozy dessert with your coffee, this pumpkin roll is the perfect slice of fall comfort.

Why You’ll Love This Classic Pumpkin Roll with Creamy Filling

The texture is the first thing that will win you over—soft, tender cake wrapped around a silky, tangy-sweet cream cheese filling. It looks like it took hours to create, but it actually comes together quickly with just a few simple steps. It’s also ideal for making ahead of time, as it slices even better after chilling. Whether you’re entertaining or treating yourself, this dessert always delivers.

What Kind of Pumpkin Should I Use?

For this recipe, canned pumpkin puree is your best friend. It has the perfect texture and moisture content for baking, unlike pumpkin pie filling, which contains added sugars and spices. If you’re up for a challenge, homemade pumpkin puree can be used too—just make sure it’s thick and not watery.

Options for Substitutions

You can play with a few substitutions without compromising flavor. Swap the all-purpose flour with a gluten-free baking blend if needed. For a dairy-free version, use plant-based cream cheese and butter alternatives. You can also reduce the sugar slightly or use coconut sugar for a more caramel-like sweetness. If you’re out of pumpkin pie spice, a mix of cinnamon, nutmeg, ginger, and cloves will do the trick.

Ingredients for this Classic Pumpkin Roll with Creamy Filling

All-Purpose Flour – Provides the base structure of the sponge cake.
Granulated Sugar – Sweetens the batter and helps with structure.
Pumpkin Puree – Adds moisture, flavor, and that signature fall taste.
Eggs – Essential for structure and binding, creating a light and airy texture.
Baking Powder & Baking Soda – Work together to lift the cake and keep it tender.
Pumpkin Pie Spice – Infuses the cake with warm, cozy fall flavors.
Salt – Balances the sweetness and enhances the spices.
Vanilla Extract – Adds depth and warmth to both the cake and filling.
Cream Cheese – The star of the filling, rich and tangy.
Powdered Sugar – Sweetens the filling and dusts the roll for a finished look.
Butter – Adds richness to the filling and helps it spread smoothly.

Step 1: Preheat and Prepare the Pan

Begin by preheating your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan, line it with parchment paper, and lightly grease the paper. This step is key to ensuring the cake releases cleanly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. This ensures an even distribution of the leavening agents and spices.

Step 3: Whisk the Wet Ingredients

In a large bowl, beat the eggs and sugar together until thick and light in color. Add the pumpkin puree and vanilla extract and mix until well combined.

Step 4: Combine and Pour

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Pour the batter into the prepared pan and spread evenly.

Step 5: Bake the Cake

Bake for 13 to 15 minutes or until the cake springs back when touched. Do not overbake—the cake should be soft but not wet.

Step 6: Roll the Cake

Immediately after baking, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then gently roll the cake up in the towel, starting from the short end. Let it cool completely, seam side down.

Step 7: Make the Creamy Filling

Beat together the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. This filling should be spreadable but not runny.

Step 8: Fill and Re-Roll

Once the cake is fully cooled, gently unroll it and spread the filling evenly over the surface. Carefully re-roll the cake, this time without the towel.

Step 9: Chill and Serve

Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least one hour before slicing. Dust with powdered sugar just before serving for that perfect final touch.

How Long to Prepare the Classic Pumpkin Roll with Creamy Filling

Preparation Time

Getting everything ready takes about 20 minutes. That includes prepping your pan, mixing the batter, and making the cream cheese filling. If you’re organized and have your ingredients pre-measured, you could do it even faster.

Baking and Cooling Time

The cake bakes quickly—just 13 to 15 minutes. But the key is allowing it to cool completely after rolling it in the towel (about 1 hour). Once filled, you’ll want to refrigerate it for at least another hour to firm up, so it slices cleanly.

Tips for Perfect Pumpkin Roll

Use parchment paper and powdered sugar on the towel to prevent sticking when rolling.
Don’t overbake the cake or it can crack when rolling.
Roll the cake while it’s hot to set the shape properly.
Let the cake cool fully before adding filling to avoid melting.
Chill the roll before slicing for the cleanest, most beautiful spirals.

Watch Out for These Mistakes While Cooking

Using pumpkin pie filling instead of puree will ruin the texture.
Skipping the powdered sugar on the towel leads to sticking.
Filling the cake before it’s fully cool results in a runny mess.
Overbeating the batter can make the cake dense.
Storing it at room temp risks the safety of the cream cheese filling.

What to Serve With Classic Pumpkin Roll with Creamy Filling?

Spiced Chai Tea

The warming spices pair beautifully with the flavors of the pumpkin roll.

Whipped Cream or Vanilla Ice Cream

Add a light and creamy touch that complements the roll’s richness.

Salted Caramel Drizzle

Drizzle a bit over each slice for a decadent twist.

Roasted Nuts

A crunchy contrast, especially pecans or walnuts, served on the side.

Fresh Berries

Brighten the dessert plate with tartness and color.

Storage Instructions

Refrigeration

After assembling, wrap the pumpkin roll tightly in plastic wrap and refrigerate. It will keep well for up to 5 days and actually tastes better the next day.

Freezing

To freeze, wrap the roll (whole or sliced) in plastic wrap and then foil. It can be stored for up to 3 months. Thaw in the fridge overnight before serving.

Estimated Nutrition

Per slice (based on 10 servings):

Calories: 270
Fat: 13g
Saturated Fat: 7g
Carbohydrates: 35g
Sugar: 22g
Protein: 3g
Fiber: 1g
Sodium: 180mg
Cholesterol: 60mg

Frequently Asked Questions

How do I keep the cake from cracking?

Roll the cake while it’s hot out of the oven and be gentle when unrolling and re-rolling. Cooling in the towel helps it hold shape.

Can I make this ahead of time?

Yes! In fact, it’s better when made a day ahead. The flavors settle and the texture improves.

Can I freeze a pumpkin roll?

Absolutely. Wrap it well and freeze it for up to 3 months. Just thaw overnight in the fridge before serving.

What’s the best way to slice it cleanly?

Use a sharp serrated knife and wipe it clean between slices. Chilling the roll helps with clean cuts.

Is it okay to use low-fat cream cheese?

You can, but the texture might be slightly less creamy. Full-fat gives the best results for the filling.

Conclusion

A Classic Pumpkin Roll with Creamy Filling is more than just a dessert—it’s a seasonal tradition that brings warmth and delight to any gathering. With the right technique and a few helpful tips, this beautiful dessert is easy to master and even easier to enjoy. Whether you’re new to baking or a seasoned pro, this roll is sure to become a repeat favorite in your fall recipe collection.