A pumpkin roll is a thin, spiced pumpkin sponge cake rolled up around a sweet cream cheese filling. Sliced, it shows a spiral of orange cake and white filling, and it looks like something from a bakery. The cake is a quick batter of flour, eggs, sugar and canned pumpkin, baked for just 15 minutes. The recipe makes 8 slices and takes 1 hour in all.
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The one trick is the rolling. The warm cake is rolled up in its parchment paper so it learns the shape while it cools, then it is unrolled, filled and rolled again. It can be made ahead, which suits Thanksgiving or a potluck.
What Goes into the Roll
The full amounts are in the recipe card at the bottom.
For the cake
- All-purpose flour (1 cup): gives the cake structure and a tender crumb.
- Baking powder (1 tsp) and baking soda (1 tsp): both help the cake rise.
- Cinnamon (1 tsp), nutmeg (1/2 tsp) and salt (1/4 tsp): the warm spices, with the salt balancing the sweetness.
- Eggs (3 large) and granulated sugar (1 cup): the eggs bind and add moisture, and the sugar sweetens and helps the cake brown.
- Canned pumpkin puree (2/3 cup): the pumpkin flavor, moisture and orange color.
- Vanilla extract (1 tsp).
For the filling
- Cream cheese (8 oz, softened) and butter (1/4 cup, softened): these make a smooth, velvety filling.
- Powdered sugar (1 cup): sweetens the filling without the graininess of granulated sugar.
- Vanilla extract (1 tsp): ties the filling back to the cake.
Baking and Rolling
Watch the oven. Heat it to 375°F (190°C), grease a jelly roll pan and line it with parchment. Check the cake at 15 minutes with a toothpick. If it does not come out clean, give it a couple more minutes, but do not go far past that, because an overbaked roll turns dry.
Roll it while warm. As soon as the cake comes out, roll it up with the parchment still attached. This holds the shape as it cools. Let it cool completely before unrolling, which prevents cracking.
Fill it gently. Spread the filling in an even layer, then roll the cake back up and chill it. Chilling makes the roll easier to slice neatly and lets the flavors meld.
Storing it. Once assembled, wrap the roll in plastic wrap and refrigerate it for up to three days. For longer storage, freeze it, wrapped tightly in foil or plastic wrap to prevent freezer burn.
Ways to Change It
- Chocolate pumpkin roll: add cocoa powder to the batter.
- Nuts: chopped walnuts or pecans go into the filling or the batter for crunch.
- Spiced filling: stir ginger or allspice into the cream cheese filling.
- Gluten-free: use a gluten-free blend in place of the all-purpose flour.
- Cake pops: after chilling and slicing, crumble the cake and mix it with a little frosting, form small balls, dip them in chocolate and decorate them.
Serving the Roll
Dust the top with powdered sugar just before serving. A dollop of whipped cream or a scoop of vanilla ice cream goes well with each slice, and a sprinkle of cinnamon or nutmeg over the whipped cream picks up the spices in the cake. Caramel sauce is another option, and a side of spiced cranberry sauce adds a tangy contrast to the sweet roll. A hot cup of coffee suits it too.
How Long It Takes
Prep takes about 20 minutes for gathering the ingredients, mixing the batter and preparing the pan. Baking takes 15 minutes. The whole recipe, with rolling and chilling, comes to 1 hour.
Nutrition per Slice
One slice has approximately 300 calories, 12g fat (7g saturated), 45g carbohydrates, 2g fiber, 25g sugar, 4g protein and 150mg sodium. These figures are estimates.
FAQ
Can the pumpkin roll be made ahead of time?
Yes. It keeps in the refrigerator for up to three days, which lets the flavors meld and makes it easy to serve.
How should leftovers be stored?
Wrap the roll tightly in plastic wrap or aluminum foil and refrigerate it so it stays fresh and does not dry out. For longer storage it can be frozen, wrapped well to avoid freezer burn.
Can ingredients be substituted?
A gluten-free flour blend can replace the all-purpose flour. For less sugar, you can try a sugar substitute that measures like granulated sugar.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Pumpkin Roll with Cream Cheese
Ingredients
Instructions
Preheat the oven to 375°F (190°C). Grease and line a jelly roll pan with parchment paper.
In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat eggs and sugar until thick, then stir in pumpkin and vanilla.
Gradually add the dry ingredients to the wet ingredients and mix until combined.
Spread the batter evenly in the prepared pan.
Bake for 15 minutes or until a toothpick comes out clean.
Remove from oven and roll the cake with the parchment paper. Let it cool.
In a bowl, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Unroll the cooled cake, spread the cream cheese filling, then roll it back up and chill in the fridge.
Slice and serve the pumpkin roll.
Notes
Use a nice even layer of filling for best results.
Chilling the roll helps in slicing it neatly.
This dessert can be made ahead of time and stored in the fridge.
Nutrition
| Serving Size | 1 slice |
|---|---|
| Calories | 300 calories |
| Sugar Content | 25g |
| Sodium Content | 150mg |
| Fat Content | 12g |
| Saturated Fat Content | 7g |
| Unsaturated Fat Content | 3g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 45g |
| Fiber Content | 2g |
| Protein Content | 4g |
| Cholesterol Content | 75mg |