Pumpkin Roll with Cream Cheese Filling

Pumpkin roll is one of America's favourite fall and Thanksgiving desserts, and it's one of those bakes that looks so impressive on the table: a soft, spiced pumpkin sponge rolled around a thick layer of sweet cream cheese filling, with that beautiful swirl in every slice. If you've ever made a Swiss roll or a Yule log, you'll feel right at home. If not, don't worry. I'll walk you through the rolling trick that makes it crack-free.

Why you'll love this pumpkin roll

• A showstopper that's easier than it looks.
• Soft, moist, warmly spiced sponge made with real pumpkin.
• Thick, tangy cream cheese filling, the best part.
• Make-ahead and freezer-friendly, perfect for Thanksgiving.

Ingredients (one 10-inch roll, serves 8–10)

For the pumpkin sponge

• 3 large eggs, at room temperature
• 1 cup (200 g) granulated sugar
• 2/3 cup (160 g) pure pumpkin purée
• 3/4 cup (95 g) all-purpose flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• Powdered sugar, for dusting the towel

For the cream cheese filling

• 8 oz (226 g) full-fat cream cheese, softened
• 6 tbsp (85 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar, plus extra for dusting
• 1 tsp vanilla extract

Instructions

1. Prepare. Preheat the oven to 375°F (190°C). Line a 15x10-inch (38x25 cm) jelly-roll pan with baking paper and grease it.
2. Whip the eggs and sugar for about 5 minutes, until thick and pale. Beat in the pumpkin.
3. Fold in the dry ingredients. Whisk the flour, baking soda, spices and salt, then gently fold them into the pumpkin mixture until no streaks remain.
4. Bake. Spread evenly in the pan and bake for 13–15 minutes, until the top springs back when lightly touched.
5. Roll while hot. Generously dust a clean kitchen towel with powdered sugar. Turn the hot cake out onto it, peel off the paper, and roll the cake up with the towel starting from a short end. Leave it to cool completely, rolled, about 1 hour.
6. Make the filling. Beat the cream cheese and butter until smooth, then beat in the powdered sugar and vanilla until fluffy.
7. Fill. Gently unroll the cooled cake, spread the filling evenly, leaving a 1-inch (2.5 cm) border at the far end, then roll it back up (without the towel).
8. Chill. Wrap in cling film and refrigerate for at least 1 hour. Trim the ends, dust with powdered sugar and slice.

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Alla's tips for a perfect pumpkin roll

• Roll it hot. Always. This is the number one secret. The warm sponge "remembers" the rolled shape, so it won't crack when you fill it.
• Be generous with the powdered sugar on the towel, or the cake will stick.
• Don't overbake. Even 2 extra minutes makes the sponge dry and prone to cracking. Pull it out as soon as it springs back.
• Use pure pumpkin purée, not pumpkin pie filling, which has added sugar and spices.
• Soft cream cheese = smooth filling. Leave it out for an hour first, or you'll get lumps.
• Small cracks are fine! Dust with powdered sugar and nobody will ever know.
• Clean slices: chill well and use a sharp knife wiped clean between cuts.

Make-ahead and storage

• Fridge: keeps for up to 4 days, wrapped.
• Freezer: wrap tightly in cling film and foil, and freeze for up to 3 months. Thaw in the fridge overnight, or slice while partly frozen for very neat slices.
• For Thanksgiving: make it 1–2 days ahead.

Variations

• Gingerbread roll: add 1/2 tsp extra ginger and a pinch of cloves.
• Maple filling: swap the vanilla for 1 tsp maple extract or 1 tbsp maple syrup.
• Nutty crunch: sprinkle 1/2 cup (60 g) finely chopped toasted pecans over the filling before rolling.
• Chocolate drizzle: finish with melted dark or white chocolate.

FAQ

Why did my pumpkin roll crack? It was most likely overbaked, or it cooled flat before rolling. Roll it while it's hot, right out of the oven.

Can I use homemade pumpkin purée? Yes. Drain it in a sieve for an hour first so it isn't watery, or the sponge may turn gummy.

Do I need a jelly-roll pan? It helps, as the size gives the right thickness. A similar-sized rimmed baking sheet works too.

Can I make pumpkin roll ahead for Thanksgiving? Yes. It's perfect made 1–2 days ahead, and you can freeze it for up to 3 months.

Can I use baking paper instead of a kitchen towel? A thin, clean cotton kitchen towel works best. Baking paper dusted with powdered sugar works in a pinch.

Why is my filling runny? The cream cheese or butter was too warm, or you used spreadable cream cheese from a tub. Use full-fat block cream cheese and chill the filling for 15 minutes if needed.

Can I make it gluten-free? Yes. Use a 1:1 gluten-free flour blend.

How do I get neat slices? Chill the roll well (or slice it from frozen) and use a sharp knife wiped clean between each cut.

More fall desserts

• Pumpkin Loaf with Cream Cheese Frosting
• Pumpkin Cheesecake Bars
• Carrot Cake with Cream Cheese Frosting
• Pumpkin Cinnamon Rolls

Hugs, Alla xox

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