Soft, spiced pumpkin cake rolled around a smooth cream cheese filling makes a stunning and delicious fall dessert everyone will love. This pumpkin roll with cream cheese frosting is easier than it looks, and clear step-by-step instructions will help you get a beautiful, perfectly rolled result.
This classic pumpkin roll is a must-bake for autumn. The cake is light yet full of warm flavor thanks to pumpkin pie spice, brown sugar, and vanilla, and the tangy cream cheese filling balances the sweetness perfectly. While the process may seem involved, it’s straightforward for bakers of all levels — and with the right pacing you’ll have a gorgeous spiral cake to serve at gatherings or holiday tables.
Serve slices plain or dress them up with powdered sugar and chopped candied pecans for extra texture and seasonal flair. The pumpkin roll is ideal for Thanksgiving, holiday parties, or any cozy fall dessert spread.
Table of Contents
- What is a swiss roll cake?
- Ingredients you’ll need
- How to make this pumpkin roll, step-by-step
- Serving suggestions
- Tips for success
- More pumpkin recipes
- Get the recipe
What is a swiss roll cake?
A pumpkin roll is a type of swiss roll (also called a jelly roll or cream roll). It’s a thin rectangular sponge baked flat, spread with a creamy filling, and rolled into a log so each slice reveals a pretty spiral of cake and filling.
Ingredients you’ll need
Below are the ingredients for the pumpkin roll cake and the cream cheese filling. Quantities and full instructions are provided in the recipe section.
- All-purpose flour
- Pumpkin pie spice
- Baking powder, baking soda, and salt
- Brown sugar
- Canned pumpkin puree
- Eggs
- Butter
- Vanilla extract
- Cream cheese
- Powdered sugar
- Candied pecans (optional, for garnish)
How to make this pumpkin roll, step-by-step
- Make the pumpkin cake batter. Whisk the dry ingredients in one bowl and combine the wet ingredients in another. Stir together until smooth.
- Bake in a jelly roll pan. Spread the batter into a prepared 10×15-inch pan and bake at 350–375°F until the cake springs back and pulls away slightly from the edges (about 10–12 minutes). Ensure an even layer for consistent baking.
- Roll the cake while hot, then cool. Immediately place a second sheet of parchment on top, cover with a thin towel, and roll from a short end into a loose log. Let it cool completely rolled up so it holds the shape.
- Make the cream cheese filling. Beat room-temperature cream cheese and butter with powdered sugar, vanilla, and a pinch of salt until smooth and fluffy.
- Unroll and add filling. Unroll the cooled cake, remove the top parchment and towel, and spread the filling, leaving a small border around the edges.
- Re-roll and chill. Re-roll the cake carefully into a log, wrap tightly in plastic, and chill at least 2 hours so the filling firms for clean slicing.
- Slice and serve. Trim the ends for neat presentation, cut into 1-inch slices, and garnish as desired.
Serving suggestions
Place the chilled pumpkin roll on a platter and dust with powdered sugar if you like. For clean slices, trim the ends before cutting. Serve with chopped candied pecans for crunch, or a light drizzle of caramel for extra indulgence. This cake is lovely on its own and also pairs well with coffee or spiced tea.
Tips for success
- Read the recipe first. Have your parchment, towels, and workspace ready so you can work quickly when the cake comes out of the oven.
- Use a proper jelly roll pan. A rimmed 10×15-inch pan is the ideal size; a larger pan will make the cake too thin and a smaller pan will make it too thick to roll.
- Measure flour correctly. Too much flour yields a dense cake that can crack. Use the scoop-and-level method or weigh flour for best results.
- Roll while warm. Rolling the cake right away while it’s pliable prevents cracking and helps it hold the spiral shape after cooling.
- Slice cleanly. Use a serrated knife and wipe the blade between cuts for neat swirls.
- Make ahead. The unfilled rolled cake can sit at room temperature up to 24 hours. Once filled, the cake keeps wrapped in the fridge up to 5 days, best within 2 days.
baking tip: Why did my cake crack while rolling?
More pumpkin recipes
- Pumpkin Cinnamon Rolls
- Classic Pumpkin Pie
- Pumpkin Caramel Poke Cake
- Pumpkin Cheesecake Swirl Brownies
Get the recipe
Pumpkin Roll
Ingredients
For the pumpkin cake:
- ¾ cup (105 grams) all-purpose flour
- 1 ½ tsp pumpkin pie spice
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (213 grams) light or dark brown sugar
- ⅔ cup (180 grams) canned pumpkin puree
- 2 large eggs
- 2 tablespoon (28 grams) salted butter , melted
- 1 teaspoon vanilla extract
For the cream cheese filling:
- 4 oz (113 grams) cream cheese , at room temperature
- 4 tablespoons (56 grams) salted butter , at room temperature
- 2 cups (205 grams) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Equipment
Instructions
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Preheat oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper; grease the pan. Cut a second piece of parchment the same size and set aside.
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In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. In another bowl, whisk brown sugar, pumpkin puree, eggs, melted butter, and vanilla. Add the dry ingredients to the wet mixture and whisk until no streaks of flour remain.
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Pour batter into the prepared pan and spread in an even layer to the edges. Bake until the cake appears dry, pulls slightly from the edges, and springs back when pressed, about 10–12 minutes.
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Right after removing from the oven, run a spatula around the edges and transfer the cake to a clean surface. Spray the second parchment with nonstick spray and place it, spray-side down, on top of the cake. Cover with a thin towel to prevent rolling too tight. Starting at a short end, carefully roll the hot cake into a log. It will resist at first but becomes easier as you go.
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Let the cake cool on a wire rack until it reaches room temperature, about 30–45 minutes.
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Meanwhile, prepare the cream cheese frosting. Beat cream cheese, butter, powdered sugar, vanilla, and salt on low until combined, then increase speed and beat 3–4 minutes until light and fluffy, scraping the bowl once.
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When the cake is cool, unroll it carefully, removing the towel and top parchment. If the parchment sticks a little, use a spatula to ease it off. Spread the frosting evenly, leaving a ½-inch border around the edges.
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Starting at the same short end, roll the cake back up into a log, removing the bottom parchment as you go. Wrap tightly in plastic and chill at least 2 hours so the filling firms for slicing.
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When ready to serve, unwrap, slice, and dust with powdered sugar if desired. Top slices with chopped candied pecans for crunch.
Notes
- Make your own pumpkin pie spice: ½ teaspoon ground cinnamon and ¼ teaspoon each ground ginger, nutmeg, cloves, and allspice.
- Make ahead: The unfilled rolled cake can be stored at room temperature up to 24 hours. The filled cake keeps wrapped in the refrigerator for up to 5 days and is best within 2 days.