This pumpkin roll is a thin, soft pumpkin spice sponge wrapped around a thick layer of sweet cream cheese filling, so every slice shows a clean orange and white spiral. The cake bakes in a 15×10-inch (38×25 cm) jelly roll pan for 13 to 15 minutes at 375°F (190°C). The step that keeps it from cracking is rolling the sponge up in a powdered-sugar towel while it is still hot, then letting it cool in that shape for 1 hour.
Plan on about 25 minutes of hands-on work and 2 hours of cooling and chilling. It is an easy pumpkin roll for Thanksgiving because it slices best the day after you make it, and it freezes well for up to 3 months.
At a Glance
- Yield: 1 roll, about 10 slices 1 inch (2.5 cm) thick
- Pan: 15x10x1-inch (38×25 cm) jelly roll pan, greased and lined with parchment
- Time: 25 minutes prep, 13 to 15 minutes baking, 1 hour cooling, 1 hour chilling
- Difficulty: easy to medium; the only tricky part is the warm roll
- Key technique: roll the hot sponge in a sugared towel so it sets in a curve
Why Rolling It Warm Stops the Cracks
A pumpkin roll cracks when a cooled, set sponge is forced into a tight curve. Right out of the oven the cake is still flexible, because the egg proteins and starch are soft and full of steam. If you roll it within 1 minute, it cools and sets in the curved shape, so when you unroll it later to fill it, it already “remembers” the spiral and rolls back up without splitting.
The batter helps too. There is no butter or oil in the cake, only 3 eggs whipped with 1 cup (200 g) of sugar until thick and pale, plus 2/3 cup (163 g) of pumpkin. The whipped eggs give a light, springy sponge that bends. Too much flour or an extra 2 to 3 minutes in the oven makes it dry, and a dry sponge cracks no matter how you roll it.
Ingredient Notes
The recipe card has the full list and amounts. These are the ingredients that change how the roll turns out:
- Pumpkin puree: 2/3 cup (163 g) plain canned pumpkin, not pumpkin pie filling, which already has sugar and spice. Homemade pumpkin puree works if it is thick; blot watery puree with paper towels first.
- Eggs: 3 large eggs at room temperature. Cold eggs do not whip as high, and the sponge comes out denser and less flexible.
- Flour: 3/4 cup (94 g) all-purpose flour, spooned and leveled. Packing the cup can add 20 g, which is enough to make the cake stiff.
- Leavening: 1 teaspoon baking powder and 1/2 teaspoon baking soda give an even, fine crumb that rolls cleanly.
- Spice: 2 teaspoons pumpkin pie spice. Or use 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger and a pinch each of nutmeg and cloves.
- Cream cheese: 8 oz (226 g) full-fat block cream cheese, softened. Tub-style spread is too soft and squeezes out of the ends.
- Butter and powdered sugar: 6 tablespoons (85 g) softened butter and 1 cup (120 g) powdered sugar give a filling that is firm enough to slice but still creamy.
Making the Pumpkin Sponge
Beat the eggs and sugar on medium-high speed for 4 to 5 minutes, until the mixture is pale, thick and falls from the beaters in a ribbon that sits on the surface for a second. Beat in the pumpkin, then fold in the flour, baking powder, baking soda, spice and salt by hand until no dry flour shows. Folding by hand keeps the air you just whipped in.
Spread the batter into the lined pan in an even layer about 1/2 inch (1 cm) deep and push it into the corners. Even thickness matters more than a smooth top: thin corners overbake and crack first.
The Towel Roll
While the cake bakes, lay a thin, lint-free cotton kitchen towel on the counter and sift about 1/4 cup (30 g) of powdered sugar over it in an even layer. The sugar stops the warm cake from sticking to the towel. Terry cloth leaves fibers in the cake, so use a flat-weave towel.
As soon as the cake comes out, run a knife around the edges, flip the pan over onto the towel, and peel off the parchment. Starting at a short end, roll the cake and towel up together into a log. Set it seam side down on a wire rack and leave it for 1 hour, until it is completely cool to the touch.
How to Tell the Cake Is Done
The sponge is done when the top springs back when you press it lightly in the center and the edges just start to pull away from the parchment, usually at 13 to 15 minutes. A toothpick in the center should come out clean. If the top looks wet or your finger leaves a dent, give it 1 more minute.
Do not wait for the edges to brown. A brown, crisp edge is already overbaked and is the first place a crack starts when you roll.
Filling and Rolling It Back Up
Beat the softened cream cheese and butter until smooth, then beat in the powdered sugar and vanilla for about 1 minute. Gently unroll the cooled cake; it will keep a slight curl. Spread the filling evenly to about 1/4 inch (6 mm) thick, leaving a 1-inch (2.5 cm) border along the far short end so the filling has room to move as you roll.
Roll the cake back up without the towel, pressing lightly as you go. Wrap it tightly in plastic wrap, seam side down, and chill for at least 1 hour so the filling firms up before slicing. For a sweet Thanksgiving table, it sits well next to a classic pumpkin pie or a baked pumpkin cheesecake.
Pumpkin Roll Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Cake cracked when rolled | Overbaked, or rolled after it cooled | Bake 13 to 15 minutes only; roll in the towel within 1 minute |
| Cake stuck to the towel | Too little powdered sugar on the towel | Sift an even 1/4 cup (30 g) over the whole towel |
| Filling squeezed out the ends | Filling too soft or no border left | Use block cream cheese; leave a 1-inch (2.5 cm) border; chill 1 hour |
| Dense, flat sponge | Eggs underwhipped or flour stirred hard | Whip 4 to 5 minutes to a ribbon; fold the flour by hand |
| Gummy layer at the bottom | Watery pumpkin or underbaked center | Blot the puree; bake until the center springs back |
Swaps and Variations
- Walnuts or pecans: sprinkle 3/4 cup (85 g) finely chopped nuts over the batter before baking. They stick to the outside of the roll after it is turned out.
- Maple filling: replace the vanilla with 1 teaspoon maple extract, or fill it with this maple frosting.
- Gluten-free: use a 1:1 gluten-free baking flour by weight (94 g). The sponge is a little more fragile, so roll it right away.
- Lighter filling: use 1/3-less-fat cream cheese and cut the butter to 4 tablespoons (57 g). It is softer, so chill the roll 2 hours before slicing.
- Spice cake roll: add 1/4 teaspoon ground cloves and 1/2 teaspoon ground ginger for a darker, gingerbread-like flavor.
Make Ahead, Storing and Freezing
Wrapped tightly, the filled pumpkin roll keeps in the fridge for up to 5 days. It slices more neatly on day 2, because the cake absorbs a little moisture from the filling. Slice with a serrated knife and wipe the blade between cuts for a clean spiral.
To freeze it, wrap the whole roll in plastic wrap and then foil and freeze for up to 3 months. Thaw it in the fridge overnight, still wrapped, then dust with powdered sugar before serving. If you have leftover slices, cube them into a layered dessert like this pumpkin bread trifle. For more make-ahead ideas, see these easy Thanksgiving desserts, or bake a pumpkin dump cake when you need to feed a crowd from one pan.
Pumpkin Roll Questions
Why did my pumpkin roll crack?
Most cracks come from an overbaked sponge or from waiting too long to roll it. Bake it until it just springs back, then roll it in the sugared towel right away.
Can I make a pumpkin roll the day before?
Yes. It is best made 1 day ahead, so the filling sets and the slices hold a clean spiral.
Do I need parchment paper?
Yes. Grease the pan, line it with parchment and grease the parchment, or the thin sponge will tear when you turn it out.
Should a pumpkin roll be refrigerated?
Yes. The cream cheese filling needs the fridge; it can sit out for up to 2 hours while you serve.
Save It for Thanksgiving
Pin this pumpkin roll to your Thanksgiving desserts board so it is ready when you plan the holiday menu.
Pumpkin Roll with Cream Cheese Filling
This pumpkin roll has a soft, spiced pumpkin sponge and a thick cream cheese filling that shows a clean spiral in every slice. The cake bakes in a 15x10-inch jelly roll pan for 13 to 15 minutes at 375°F, then you roll it up warm in a powdered-sugar towel so it sets in a curve and does not crack. Fill it with cream cheese, butter and powdered sugar, roll it back up and chill for 1 hour. An easy pumpkin roll recipe for Thanksgiving that you can make a day ahead or freeze for up to 3 months.
Ingredients
Pumpkin Cake
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 2/3 cup (163 g) pumpkin puree
- 3/4 cup (94 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon fine salt
- 1/4 cup (30 g) powdered sugar, for the towel
Cream Cheese Filling
- 8 oz (226 g) block cream cheese, softened
- 6 tablespoons (85 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- PREP: Heat the oven to 375°F (190°C). Grease a 15x10x1-inch jelly roll pan, line it with parchment and grease the parchment. Lay a thin cotton kitchen towel on the counter and sift the 1/4 cup powdered sugar evenly over it.
- WHIP THE EGGS: Beat the eggs and granulated sugar on medium-high speed for 4 to 5 minutes, until pale, thick and ribbony. Beat in the pumpkin puree.
- FOLD IN THE DRY INGREDIENTS: Add the flour, baking powder, baking soda, pumpkin pie spice and salt and fold by hand just until no dry flour shows.
- BAKE: Spread the batter evenly in the pan, into the corners. Bake 13 to 15 minutes, until the top springs back when pressed.
- ROLL WARM: Immediately loosen the edges, turn the cake out onto the sugared towel and peel off the parchment. Starting at a short end, roll the cake up with the towel. Cool seam side down on a rack for 1 hour.
- MAKE THE FILLING: Beat the cream cheese and butter until smooth, then beat in the powdered sugar and vanilla.
- FILL AND ROLL: Unroll the cake, spread the filling evenly, leaving a 1-inch border on the far end, and roll it back up without the towel.
- CHILL: Wrap tightly in plastic wrap and refrigerate at least 1 hour. Dust with powdered sugar, trim the ends and slice with a serrated knife.
Notes
- Roll it warm: roll the cake in the sugared towel within 1 minute of leaving the oven, then cool it rolled for 1 hour. A cold sponge cracks.
- Doneness: bake 13 to 15 minutes, until the top springs back and the edges just pull away. Brown, crisp edges mean it is overbaked.
- Use a flat-weave cotton towel dusted evenly with powdered sugar, not terry cloth.
- Leave a 1-inch border on the far end when spreading the filling, and chill 1 hour before slicing.
- Storage: wrapped in the fridge up to 5 days, or freeze up to 3 months and thaw overnight in the fridge.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 337Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 97mgSodium: 264mgCarbohydrates: 44gFiber: 1gSugar: 36gProtein: 5g
