Easy Pumpkin Roll Recipe: Moist Pumpkin Cake with Cream Cheese Filling

This classic, easy Pumpkin Roll captures all the cozy flavors of autumn. A light, tender pumpkin-spice sponge is rolled around a silky cream cheese filling to create a show-stopping swirl and a delicious seasonal dessert.

Made with simple pantry ingredients and pumpkin purée (not pumpkin pie filling), this pumpkin roll delivers moist cake, warm spices, and a tangy-sweet filling that’s like an elevated buttercream. The technique of rolling the cake twice — once while warm to set the shape, then again after filling — ensures a neat spiral every time. Don’t be intimidated: jelly roll cakes are straightforward and very rewarding.

Why I Love This Pumpkin Roll Recipe

• Flavorful: Warm pumpkin spice in the cake pairs perfectly with the tang of cream cheese in the filling.
• Moist & Tender: The sponge is soft and delicate, while the filling is creamy and smooth.
• Simple Technique: Rolling the cake while it’s hot helps it hold its shape; then you unroll, fill, and re-roll for a perfect spiral.

Recipe Ingredients

Use canned 100% pumpkin purée for the best texture and flavor. Measure carefully and avoid overmixing the batter to keep the sponge light.

For the Pumpkin Roll

• 3 eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin purée
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup chopped walnuts (or pecans)

For the Filling

• 6 ounces cream cheese, softened
• 1 cup confectioners’ sugar, plus extra for dusting
• 1/4 cup softened butter
• 1/2 teaspoon pure vanilla extract

How to Make a Pumpkin Roll

Follow these steps for a successful pumpkin roll. Timing is key: roll the cake while hot, then cool, unroll, fill, and re-roll.

Make the Pumpkin Cake

1. Preheat and beat: Preheat the oven to 375°F. In a medium bowl, beat the eggs about 5 minutes until thick and slightly pale. Gradually add the granulated sugar and continue beating until the mixture is thick.
2. Add pumpkin: Fold in the pumpkin purée and lemon juice until combined.
3. Combine dry ingredients: In a separate bowl, whisk together the flour, cinnamon, baking powder, salt, and nutmeg.
4. Combine batter: Gently fold the dry ingredients into the wet mixture until just combined. Stir in the chopped walnuts. Avoid overmixing to keep the sponge light.
5. Bake: Grease a 15 x 10-inch jelly roll pan and line it with parchment paper. Grease and lightly flour the parchment. Spread the batter evenly and bake 15 minutes, or until the cake springs back when touched. Do not overbake.
6. Pre-roll: Remove the cake from the oven and immediately invert it onto a clean linen or tea towel generously dusted with confectioners’ sugar. Peel off the parchment and, starting at the short end, gently roll the cake in the towel. Let cool rolled up.

Make the Filling

1. Prepare filling: While the cake cools, beat together the softened cream cheese, 1 cup confectioners’ sugar, softened butter, and vanilla until smooth and fluffy.
2. Fill and re-roll: Carefully unroll the cooled cake and spread the filling evenly, leaving a 1-inch border on all sides. Re-roll the cake without the towel, wrap, and chill until ready to serve.
3. Finish: Dust with extra confectioners’ sugar before serving.

Serving Suggestions

Serve slices with a spiced coffee or pumpkin cold brew for a seasonal pairing. The pumpkin roll also makes a lovely addition to a holiday dessert table alongside pies and bars.

How to Store Leftover Cake

• Refrigerate: Store the covered pumpkin roll in the refrigerator for up to four days. Wrap tightly in plastic wrap for best results.
• Freeze: Wrap the roll in two layers of plastic wrap and freeze for up to one month. Thaw in the refrigerator before slicing.

More Pumpkin Recipes

• Pumpkin Bars
• Pumpkin Swirl Bread
• Pumpkin Pie
• Pumpkin Cheesecake Crescent Rolls
• Instant Pot Pumpkin Cheesecake
• Pumpkin Cream Cheese Muffins

Pumpkin Roll

This classic yet easy Pumpkin Roll features a moist pumpkin-spice cake wrapped around a homemade cream cheese filling.

Prep Time: 15 minutes

Cook Time: 15 minutes

Cooling and Frosting Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 12

Ingredients

For the Pumpkin Cake:

• 3 eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin purée
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup chopped walnuts or pecans

For the Cream Cheese Filling:

• 6 ounces cream cheese, softened
• 1 cup confectioners’ sugar, plus extra for dusting
• 1/4 cup butter, softened
• 1/2 teaspoon pure vanilla extract

Instructions

• Preheat oven to 375°F.
• Beat the eggs about 5 minutes until thick. Gradually add granulated sugar and continue beating until the mixture is thick.
• Fold in the pumpkin purée and lemon juice.
• Whisk together flour, cinnamon, baking powder, salt, and nutmeg. Gently fold into the pumpkin mixture and stir in the chopped nuts. Do not overmix.
• Grease a 15 x 10-inch jelly roll pan and line with parchment. Grease and lightly flour the parchment. Spread the batter evenly and bake 15 minutes, or until the cake springs back when touched.
• Immediately turn the cake out onto a linen or tea towel dusted with confectioners’ sugar. Peel off the parchment and roll the cake in the towel from the short end. Let cool rolled up.
• While the cake cools, beat together cream cheese, 1 cup confectioners’ sugar, butter, and vanilla until light and fluffy.
• Carefully unroll the cooled cake, spread the filling leaving a 1-inch border, then re-roll the cake. Cover and chill until ready to serve. Dust with extra confectioners’ sugar before serving.

Nutrition

Calories: 229 kcal | Carbohydrates: 36 g | Protein: 4 g | Fat: 13 g | Saturated Fat: 6 g | Cholesterol: 67 mg | Sodium: 228 mg | Fiber: 1 g | Sugar: 18 g

Nutritional info is an estimate and provided as a courtesy. Values may vary with ingredients and preparation.

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• Chocolate Zucchini Cake
• Fresh Strawberry Pie
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