Easy Pumpkin Roll Recipe with Cream Cheese Filling

Master the Best Easy Pumpkin Roll Recipe

The kitchen smells like a spiced dream right now. There is this specific moment when the earthy pumpkin hits the warm cinnamon in the oven, and suddenly, it feels like peak autumn. I remember the first time I tried this recipe.

I was hovering over the oven door, terrified the sponge would snap like a dry twig when I tried to roll it.

I had made the mistake of letting it cool too long on the counter before that first roll. It cracked right down the middle, looking more like a canyon than a cake. But I learned the trick, and now, when I peel back that kitchen towel and see a perfectly spiraled, velvety cake, it is the most satisfying feeling in the world.

This easy pumpkin roll recipe is all about timing and moisture. We are aiming for a sponge that is light but strong enough to hold that luscious cream cheese filling. You do not need to be a professional pastry chef to get this right.

We are going to walk through the sensory cues, like that specific "springy" feel of the cake, so you can bake with total confidence.

The Science of the Roll

Protein Denaturation: The large eggs provide the structural "net" that traps air and moisture, allowing the thin cake to remain flexible instead of brittle. This network is what prevents the cake from shattering when bent.

Starch Gelatinization: As the flour and pumpkin puree heat up, the starches swell and create a stable, moist crumb. This high moisture content acts as a lubricant between the cake layers during the rolling process.

Choosing the right pumpkin is the first step toward success. While fresh is often better, for this specific roll recipe, the consistent moisture of canned puree helps prevent the sponge from becoming too gummy or too dry. If you have extra pumpkin, you might want to try my Homemade Pumpkin Butter Recipe to use up the leftovers.

Essential Recipe Details

This recipe is designed for a standard jelly roll pan. It makes exactly 12 thick, beautiful slices.

A quick note on the sugar: we are using 200g of granulated sugar in the cake. This does more than sweeten; it keeps the cake tender by holding onto moisture. Without enough sugar, the cake would dry out and crack instantly upon rolling.

Key Ingredients and Substitutes

To get that classic flavor, stick to these measurements. I have included swaps in case you are missing something in your pantry.

• 3 large eggs: Why this? Provides the lift and elasticity needed for the roll. Substitute with 3/4 cup liquid egg whites for a lighter but less rich sponge.
• 200g granulated sugar: Why this? Tenderizes the crumb and aids in browning. Substitute with coconut sugar for a deeper, caramel like flavor.
• 160g pure pumpkin puree: Why this? Adds moisture, color, and that iconic fall flavor. Substitute with roasted mashed sweet potato for a similar texture.
• 95g all purpose flour: Why this? The foundation that gives the cake its shape. Substitute with a 1:1 gluten-free baking flour if necessary.
• 1 tsp pumpkin pie spice: Why this? Provides the warm, aromatic depth we crave. Substitute with extra cinnamon and a pinch of ground cloves.
• 225g brick style cream cheese: Why this? Creates a dense, velvety filling that does not run. Substitute with mascarpone for a milder, creamier taste.
• 60g unsalted butter: Why this? Adds richness and stability to the frosting. Substitute with vegan butter sticks if avoiding dairy.

Chef's Tip: Freeze your butter for 10 minutes, then grate it into your mixing bowl. It softens much faster and more evenly, which helps you get a perfectly smooth, lump free filling without over whisking.

Necessary Kitchen Tools

You do not need a lot of fancy gear, but a few specific items make this easy pumpkin roll recipe much smoother. First, a 10x15 inch jelly roll pan is non negotiable. A regular cookie sheet has sides that are too low, and the cake will spill.

You will also need parchment paper. This is the barrier that prevents the cake from sticking to the pan. A clean, lint free kitchen towel is your best friend for the rolling process. Make sure it is thin; a bulky terry cloth towel will make it harder to get a tight spiral.

Finally, a stand mixer or hand mixer is essential for whipping the eggs and the cream cheese filling until they are perfectly silky.

step-by-step Method

Preparing the Pan and Batter

Preheat your oven to 190°C. Grease your jelly roll pan and line it with parchment paper, leaving a bit of overhang on the sides. In a large bowl, whisk the 3 large eggs and 200g sugar for 5 minutes until the mixture is thick and pale yellow.

This aeration is what makes the cake light.

Creating the Spiced Sponge

Gently fold in the 160g pumpkin puree and 1 tsp vanilla extract. In a separate bowl, whisk together the 95g flour, 1/2 tsp baking soda, 1 tsp cinnamon, 1 tsp pumpkin pie spice, and 1/4 tsp salt. Sift the dry ingredients into the wet mixture.

Note: Sifting prevents flour clumps that could cause the cake to tear.

Baking for the Perfect Spring

Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes until the top springs back when touched. You should smell the warm spices fill the room. Do not overbake, or the edges will become brittle and shatter during the roll.

Executing the Warm Roll

Immediately turn the hot cake onto a kitchen towel generously dusted with powdered sugar. Peel off the parchment paper carefully. While the cake is still piping hot, roll it up with the towel, starting from the short end. Note: Rolling while hot trains the cake fibers to hold the shape.

Whisking the Cream Cheese Filling

While the cake cools completely in the towel, beat the 225g cream cheese, 60g softened butter, 120g sifted powdered sugar, and a splash of vanilla. Beat until the mixture is velvety and holds its shape. If it feels too soft, chill it for 10 minutes.

Filling and Chilling for Success

Unroll the cooled cake gently. Spread the cream cheese filling over the cake, leaving a 1 cm border at the edges. Roll the cake back up (without the towel this time!). Wrap it tightly in plastic wrap and refrigerate for at least 1 hour until the filling is set and firm.

Solving Common Baking Issues

Even with an easy pumpkin roll recipe, things can get tricky. The most common heartbreak is the "big crack." This usually happens because the cake was too dry or it cooled down too much before the first roll.

Fixing a Cracked Sponge

If your cake cracks, do not panic. It still tastes amazing. You can often "glue" small cracks back together with a bit of the cream cheese filling. If the crack is large, simply cover the entire outside of the roll with a thin layer of extra frosting or a heavy dusting of powdered sugar.

No one will ever know it isn't supposed to look like that.

Another issue is a "rubbery" texture. This happens if you over mix the flour. Once you add the dry ingredients, fold them in by hand just until the white streaks disappear. This keeps the gluten relaxed.

Common Mistakes Checklist: ✓ Always roll the cake while it is still steaming hot from the oven. ✓ Use a lint free towel (flour sack towels are best) to avoid fuzzy cake. ✓ Sift your powdered sugar for the filling to prevent tiny white lumps.

✓ Don't skip the refrigeration step; it is vital for clean slices. ✓ Measure your flour by weight (grams) rather than volume for accuracy.

Creative Flavor Alternatives

If you want to move away from the traditional easy pumpkin roll recipe, there are plenty of ways to mix it up. You can add 1/2 cup of finely chopped pecans to the top of the batter before baking for a "shatter" crunch on the outside of the roll.

If you are in the mood for something different, try my Artisan Sourdough Hoagie recipe for your next dinner, or use the "Fresh vs Shortcut" logic below to decide how to handle your pumpkin.

Swapping for a Cake Mix Shortcut

You can use a box of spice cake mix as a base. Use 2 cups of the mix, 3 eggs, and the pumpkin puree. The result will be slightly sweeter and more "cake like" than the old-fashioned version, but it saves time on measuring individual spices.

Adding Crunch or Depth

For a sophisticated twist, add a teaspoon of espresso powder to the cake batter. It does not make it taste like coffee; it just deepens the earthiness of the pumpkin and the warmth of the cinnamon.

Storing Your Sweet Treat

One of the best things about this roll recipe is how well it holds up. You can actually make this entire dessert a day in advance, which is a lifesaver for holiday planning.

Fridge Storage: Keep the roll wrapped tightly in plastic wrap in the refrigerator for up to 5 days. The moisture from the pumpkin and the fat in the cream cheese keep it from drying out.

Freezer Instructions: This cake freezes beautifully. Wrap the finished roll in plastic wrap, then a layer of aluminum foil. It will stay fresh for up to 3 months. To serve, thaw it in the fridge overnight. Do not thaw it on the counter, or the cream cheese might weep and make the sponge soggy.

Zero Waste Tip: If you have leftover cream cheese filling, do not toss it! It makes an incredible spread for toast or a dip for apple slices. If you find yourself with extra pumpkin, you can also learn How to Roast recipe for the seeds so nothing goes to waste.

The Truth About Temperature

A common myth is that you can roll the cake whenever you want as long as it is "warm." The truth is that the cake needs to be at its maximum flexibility, which happens the second it leaves the oven. If it drops below a certain temperature, the structure sets, and any movement will cause a break.

Another myth is that you need a special "jelly roll towel." Any clean, thin kitchen towel works. I have even used a large piece of parchment paper in a pinch, though the towel is better for absorbing excess steam so the cake doesn't become sticky.

Beautiful Serving Ideas

To get those perfect, clean slices you see in magazines, use a serrated knife. Wipe the blade clean with a warm, damp cloth between every single cut. This prevents the cream cheese filling from smudging onto the orange sponge.

For a final touch, I love to serve a slice with a dollop of my Heavenly Homemade Fraiche recipe. The slight tang of the fraiche cuts through the sweetness of the powdered sugar. You can also garnish the plate with a few candied pecans or a light dusting of extra cinnamon. It transforms a simple slice into a masterpiece.

Trust me on this: once you master the roll, this easy pumpkin roll recipe will become your most requested dessert every single year. It is mindful baking at its best, turning simple pantry staples into something truly special to share with the people you love.