Pumpkin roll with cream cheese filling sliced and served on a wooden cutting board.

A pumpkin sheet cake rolled with a delicious cream cheese filling, this classic pumpkin roll recipe is an irresistible addition to any autumn menu.

Jump to Recipe

Prep Time15

Cook Time13

Total Time4 28

Servings

Pumpkin roll cake – this is the dessert I bring to every gathering when the leaves start to turn. It’s simple enough to make on a fall weeknight, yet beautiful enough to take center stage at Thanksgiving.

Things To Watch For

The sugar-dusted towel? Don’t skip, it ensures a non-stick.
Roll warm or regret later – That’s how you keep it crack-free.
Fridge time isn’t optional – Cold cake = perfect swirls.

Ingredients You’ll Need

Measured ingredients for pumpkin roll laid out on marble surface including cream cheese, pumpkin puree, flour, sugar, and spices.

For The Pumpkin Cake:

¾ cup all-purpose flour, spooned and leveled
3 teaspoons pumpkin pie spice
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon table salt
3 large eggs, room temperature
1 cup granulated sugar
2 teaspoons pure vanilla extract
⅔ cup pumpkin puree (not pumpkin pie filling)
¼ cup powdered sugar

For The Cream Cheese Filling:

1 (8 ounce) package cream cheese, room temperature
6 tablespoons salted butter, room temperature
1 ½ teaspoons pure vanilla extract
1 ½ cups powdered sugar

Ingredient Change Up

CREAM CHEESE FILLING: Customize your cream cheese filling by adding a teaspoon of pumpkin pie spice for extra seasonal flair. You can also fold in finely chopped pecans or walnuts for a delightful crunch.

Make A Cake Roll With Ease

Once you master the roll, you’ll find yourself making this pumpkin cake year after year—because some traditions are too delicious to let go.

Get the detailed step by step instructions in the printable recipe card at the end of the post.

Pumpkin Cake

1. Pour prepared pumpkin cake batter into a parchment-lined pan. Don’t overmix the batter – Mix until just combined to keep the cake light and tender.

2. Spread batter evenly to the edges using an offset spatula.

Pumpkin roll batter being poured and spread into a baking pan, then baked into a flat cake layer.

3. Bake until the center springs back when lightly touched.

4. Immediately flip the cake out of the pan onto a tea towel dusted with powdered sugar. Carefully peel off the parchment paper.

5. Dust the top of the cake with more powdered sugar. Use enough powdered sugar – It keeps the cake from sticking to the towel.

Pumpkin roll cake layer being turned out onto a powdered sugar-coated towel and rolled up for shaping. — Your cake needs to be rolled into the towel as soon as it comes out of the oven. When the cake is rolled while warm, the heat and moisture will help give you a crack-free cake. Pumpkin rolls are much more likely to crack if it is rolled when cooled.

6. Starting from a short end, roll the cake up in the tea towel.

7. Place the rolled cake on a wire rack to cool completely.

8. Once cooled, gently unroll the cake.

Cream Cheese Filling & Assembly

9. Spoon the cream cheese filling onto the unrolled cake. Cool completely before filling – Warm cake will melt the cream cheese filling and make it messy.

10. Spread evenly over the surface, avoiding the very edges.

Cream cheese frosting being spread on unrolled pumpkin cake and rolled into a swirl.

11. Carefully roll the cake back up without the towel, applying even pressure.

12. Wrap in plastic wrap and refrigerate before slicing. Just before serving, dust with powdered sugar, trim the ends, and slice.

Serving Suggestions

Pumpkin roll is best served chilled so the cake holds its shape and the cream cheese filling stays perfectly creamy. Dust with powdered sugar just before serving, or add a drizzle of caramel sauce for extra flair.

For the cleanest slices – Use a serrated knife and wipe the blade between cuts.

Arrange slices on a platter and garnish with cinnamon sticks, whole nutmeg, or a few autumn leaves for a festive touch.

Storage Instructions

Store your pumpkin roll in the refrigerator, wrapped well, for up to four days. For longer storage, wrap it in plastic and then in foil, and freeze for up to three months. Thaw overnight in the refrigerator before serving.

Pumpkin roll slice on a white plate with a bite taken out, coffee and more slices in background.

Final Thoughts – A pumpkin roll has a way of turning an ordinary fall day into something special. From the first swirl of spiced pumpkin cake to the last bite of tangy cream cheese filling, it’s a dessert that feels both nostalgic and impressive. Whether you make it for a holiday table, a gift for a friend, or just to treat yourself, this recipe delivers every time.

More Pumpkin Recipes

Pumpkin Roll

5 from 7 votes

A pumpkin sheet cake rolled with a delicious cream cheese filling, this classic pumpkin roll recipe is an irresistible addition to any autumn menu.

Prep Time 15

Cook Time 13

Total Time 4 28

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

Pumpkin Cake

¾ cup all purpose flour, spooned and leveled
3 teaspoons pumpkin pie spice
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon table salt
3 large eggs, room temperature
1 cup granulated sugar
2 teaspoons pure vanilla extract
⅔ cup pumpkin puree, not pumpkin pie filling
¼ cup powdered sugar

Cream Cheese Filling

8 ounces cream cheese, room temperature
6 tablespoons salted butter, room temperature
1 ½ teaspoons pure vanilla extract
1 ½ cups powdered sugar

Instructions

Pumpkin Cake

Preheat the oven to 375°F. Line a 10x15x1 pan with parchment paper. Spray with nonstick cooking spray. Set it aside.
Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set it aside.
Using either a stand mixer fitted with a whisk attachment, or a medium size mixing bowl and a handheld mixer on high, beat the eggs, sugar and vanilla for 2 to 2 ½ minutes, until the egg mixture is frothy and a lighter yellow color.
Add the pumpkin puree, and mix just until well incorporated.
Fold in the flour mixture.
Spread the cake batter in the prepared baking pan. Bake for 12 to 14 minutes, or until the middle of the cake springs back when lightly touched.
While the cake is baking, lay out a thin tea towel and dust with 3 tablespoons of powdered sugar. (Use a sifter to dust the powdered sugar over the cake) You will also need a large cutting board for the dusted cake transfer.
Remove the cake from the oven and run the tip of a sharp knife edge of the baked cake in the pan.
Carefully flip the dusted tea towel on top of the baked cake, dusted side against the cake.
Place the large cutting board on top of the tea towel. Remember the cake pan will still be very hot, so protect your hands. Be certain to leave a small tail of the tea towel on the short edge of the cake for rolling the cake.
Quickly flip the baking pan over so that it is now laying on top of the tea towel/cutting board.
Carefully and slowly peel away the parchment paper.
Lightly dust the top of the cake with powdered sugar.
Fold the small tail of the tea towel over the short edge of the cake.
Carefully begin rolling one end toward the other. Once rolled, transfer to a cooling rack to finish cooling completely, this could take up to 2 hours.

Cream Cheese Filling

Using a medium size mixing bowl and a handheld mixer on high, beat together the softened cream cheese, clear vanilla and the softened butter for 1 minute until smooth.
Reduce the mixer speed to low and add the powdered sugar. Increase the mixer speed to medium and continue mixing until completely smooth.

Assemble the Cake

Unroll the cooled cake carefully—it may curl slightly but should not crack if fully cooled and pliable.
Using a silicone spatula or an offset spatula, spread the filling over the surface of the cake, try to avoid the very edges of the cake.
Once filled, slowly and with even pressure, begin to roll the cake back up. Wrap the pumpkin roll in plastic wrap to ensure it holds its shape. Chill in the refrigerator for 2 hours.
Just before serving, unwrap the pumpkin roll and dust with powdered sugar.
Using a sharp knife, slice off the ends of the cake. Slice 12 even servings. Keep covered in the refrigerator before serving.

Video

Notes

You can add chopped nuts just before baking.
Be sure to not use any fabric softener when you wash the tea towel. It will transfer to the cake and make the flavor “off”.
Do not use a terry cloth tea towel. The terry cloth will leave lint that will transfer to the surface of the cake.
Use a serrated knife for the cleanest slices

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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