Easy Pumpkin Roll Recipe with Cream Cheese Filling

Master This Classic Fall Pumpkin Roll Recipe

The first time I attempted a pumpkin roll, I was a nervous wreck standing over a kitchen towel covered in powdered sugar. I’d heard horror stories about the cake snapping in half like a dry twig, but the aroma of cinnamon and nutmeg hitting the oven heat kept me going.

When I finally peeled back the parchment to see a perfect, swirl of orange and white, I realized it wasn't magic, just a bit of simple physics.

This pumpkin roll recipe is my go to because it skips the fussy steps but keeps the soul warming flavor of a traditional autumn dessert. You get that satisfying, springy cake texture paired with a tangy filling that isn't cloying.

Trust me, once you see those neat spirals on your serving platter, you'll never go back to store-bought versions again.

The Science of the Spiral

Protein Denaturation: The lemon juice slightly acidifies the batter, which helps the egg proteins set quickly, giving the cake enough structure to be rolled without crumbling.

Hygroscopic Moisture: Using granulated sugar helps the sponge retain moisture during the short, over high heat bake, which keeps the fibers flexible enough for the initial hot roll.

Leavening Stability: Baking soda reacts with the acidic pumpkin and lemon juice to create immediate lift, resulting in a light, airy crumb that doesn't feel heavy or rubbery.

Comparing Fresh and Canned Options

Choosing between roasting your own squash or grabbing a can is the first step in this pumpkin roll recipe. While I love the idea of fresh, there are some trade offs you should know before you start cracking eggs.

It is worth noting that canned purée is actually preferred by many pros because the moisture content is standardized. If you go the fresh route, you must strain it through cheesecloth or your sponge might turn out soggy and refuse to roll.

Essential Components for Success

We are focusing on high impact ingredients here. This pumpkin roll recipe relies on the interaction between the moisture in the pumpkin and the structure of the eggs. If your eggs are cold, the batter won't aerate properly, so let them sit on the counter for a bit.

For a slightly different vibe, this flavor profile is very similar to my favorite Classic Pumpkin Pie Recipe, which uses many of the same spices. If you have extra purée left over, it's the perfect way to use it up.

Tools for a Perfect Spiral

To make this pumpkin roll recipe, you don't need a professional kitchen, but a few specific items make the "flip and roll" much less stressful. I always use a 10x15 inch jelly roll pan because a standard cookie sheet is usually too large and will make the cake too thin.

• 3 Large Eggs: The glue that holds our sponge together.
• 1 cup granulated sugar: Sweetens and keeps the crumb soft. (Sub: Light brown sugar for a deeper molasses note).
• 2/3 cup pumpkin purée: The star of the show. (Sub: Sweet potato purée works in a pinch).
• 3/4 cup all purpose flour: Provides the necessary structure. (Sub: 1:1 gluten-free baking flour). Why this? AP flour has the right protein content for a flexible, soft sponge.
• 1 tsp baking soda: Our rising agent.
• 1/2 tsp ground cinnamon: For that classic warmth.
• 1 tsp pumpkin pie spice: A shortcut for ginger, cloves, and nutmeg.
• 1/4 tsp salt: To balance the sugar.
• 1 tsp lemon juice: Helps with the rise and brightness.
• 8 oz cream cheese: The heart of the filling. (Sub: Mascarpone for a richer, less tangy taste).
• 4 tbsp unsalted butter: Adds silkiness to the frosting. (Sub: Salted butter, just skip the extra salt).
• 1 cup powdered sugar: To stiffen the filling.
• 1 tsp pure vanilla extract: For aroma and depth.

step-by-step Assembly Guide

1. Preheat your oven to 375°F (190°C) and grease a 10x15 inch pan, lining it with parchment paper.
2. Beat the 3 large eggs and 1 cup sugar until thick and pale yellow. Note: This takes about 5 minutes with a hand mixer.
3. Fold in 2/3 cup pumpkin purée and 1 tsp lemon juice until completely combined and smooth.
4. Sift 3/4 cup flour, 1 tsp baking soda, and all spices into the wet mix until no white streaks remain.
5. Spread batter evenly into the pan and bake for 15 minutes until the top springs back when touched.
6. Immediately flip the hot cake onto a thin tea towel dusted with powdered sugar.
7. Peel off the parchment and roll the cake and towel together tightly starting from the short end.
8. Let the rolled cake cool completely on a wire rack for about 1 hour.
9. Beat 8 oz cream cheese, 4 tbsp butter, 1 cup powdered sugar, and 1 tsp vanilla until velvety and stiff.
10. Unroll the cake, spread the filling to the edges, and reroll without the towel this time.

Solving Common Baking Hurdles

Why Your Sponge Cracked

This usually happens because the cake sat in the pan too long before rolling. You have to be brave and flip it while it is still steaming hot. If the cake cools even slightly, the sugar and protein structures set in a flat shape, and forcing them to bend later will cause a "shatter" effect.

Quick Fix Guide

• ✓ Flip the cake within 60 seconds of it leaving the oven.
• ✓ Use a thin flour sack towel, not a thick terry cloth one.
• ✓ Sift your powdered sugar for the filling to avoid tiny white lumps.
• ✓ Always use full fat cream cheese for a stable, thick spiral.
• ✓ Let the cake cool 100% before adding the cream cheese filling.

Flavor Variations to Try

If you want a crunchier texture, you can fold half a cup of toasted pecans into the cream cheese filling. This adds a nice contrast to the soft sponge. For those who want a shortcut, using a Libby's Pumpkin Pie recipe inspired spice blend can save you from measuring out individual jars.

• If you want a deeper flavor, use dark brown sugar in the cake batter.
• If you want it boozy, add a tablespoon of bourbon to the cream cheese filling.
• If you want a lighter version, swap half the cream cheese for Greek yogurt (though it will be messier).

Mastering Thermal Memory

A common misconception is that the cake rolls better once it has chilled. In reality, the "memory" of the roll is established while the cake is hot and the starch molecules are still flexible. If you let it cool flat, you've essentially "set" the memory in a straight line.

Another myth is that you need a special silicone mat. While they are nice, a simple piece of parchment or a clean kitchen towel works perfectly and actually absorbs a bit of the excess steam, preventing the cake from becoming gummy.

Storage and Freshness Tips

Store your finished pumpkin roll in the fridge, wrapped tightly in plastic wrap, for up to 5 days. This actually helps the flavors meld and makes the cake easier to slice cleanly. For long term storage, you can freeze the whole roll for up to 3 months. Just thaw it in the fridge overnight before serving.

Don't throw away the "ends" that you trim off to make the roll look neat! I crumble them up and use them as a topping for vanilla ice cream or layer them into parfaits with leftover cream cheese frosting. It is a zero waste way to enjoy the "ugly" but delicious scraps.

Beautiful Serving Suggestions

To get those clean, professional looking slices, use a serrated knife and wipe it clean with a warm, damp cloth between every single cut. This prevents the cream cheese from smearing across the orange sponge.

I like to dust the top with a fresh layer of powdered sugar right before the guests arrive for that "snowy" autumn look.

Chef's Note: If you really want to impress, serve each slice with a dollop of maple flavored whipped cream and a sprinkle of candied ginger. The ginger cuts through the richness of the cream cheese perfectly.

If you find yourself with extra pumpkin after this, you might also enjoy making a Homemade Pumpkin Pie recipe to keep the seasonal vibes going. There is something so satisfying about a dessert table filled with different textures of the same fall fruit. Enjoy the process and don't fear the roll!