Name: Classic Pumpkin Roll with Creamy Filling
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 3 large eggs; 1 cup granulated sugar; ⅔ cup pumpkin puree; 1 teaspoon vanilla extract; ¾ cup all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ⅛ teaspoon ground cloves; 8 ounces cream cheese, softened; 4 tablespoons unsalted butter, softened; 1 cup powdered sugar; ½ teaspoon vanilla extract; ¼ cup powdered sugar (for dusting towel and top)

Sweet, spiced, and stunning, this Classic Pumpkin Roll with Creamy Filling is an iconic fall dessert that brings both flavor and flair to the table. With its rich pumpkin sponge cake rolled around a tangy-sweet cream cheese filling, this showstopper dessert is easier to make than it looks—and always impresses.

Each bite delivers the comforting taste of cinnamon, nutmeg, and pumpkin, followed by a smooth, creamy swirl that practically melts in your mouth. Whether you’re making it for a Thanksgiving spread or simply cozying up on a chilly weekend, this pumpkin roll is destined to become a seasonal favorite.

Why You’ll Love This Classic Pumpkin Roll

This recipe checks all the boxes: it’s easy to make, beautiful to serve, and rich with festive flavor. The sponge cake is light but moist thanks to the pumpkin, and the cream cheese filling adds a creamy tang that perfectly balances the spices. Best of all, it slices cleanly and holds up beautifully for presentation, making it ideal for entertaining.

What Kind of Pumpkin Should I Use?

For the best texture and flavor, canned pumpkin puree (not pumpkin pie filling) is key. It has the perfect consistency and concentrated pumpkin taste that blends seamlessly into the sponge. Homemade pumpkin puree can work in a pinch, but be sure it’s strained well to avoid excess moisture that could cause the cake to crack.

Ingredients for the Classic Pumpkin Roll

This dessert requires a few pantry staples, plus that essential pumpkin puree.

Pumpkin Puree: Adds moisture, flavor, and vibrant color to the cake.
All-Purpose Flour: Provides the structure of the sponge.
Granulated Sugar: Sweetens the cake while helping to achieve a soft crumb.
Eggs: Whip to create volume and help the cake stay airy and flexible.
Baking Powder & Baking Soda: Both leavening agents give the cake lift.
Cinnamon, Nutmeg & Clove: These spices create the warm, cozy pumpkin spice flavor.
Salt: Enhances the sweetness and spices.
Vanilla Extract: Adds depth to both the cake and the filling.
Cream Cheese: The rich base of the filling that brings tang and smooth texture.
Powdered Sugar: Sweetens the filling and helps create that classic dusted finish.
Butter: Softened for a creamy, spreadable filling.

How To Make the Classic Pumpkin Roll

Step 1: Prepare the Jelly Roll Pan

Line a 10×15-inch jelly roll pan with parchment paper and lightly grease. Preheat your oven to 375°F.

Step 2: Make the Pumpkin Batter

In a large bowl, whisk eggs and sugar until light and fluffy. Mix in the pumpkin puree and vanilla extract. In a separate bowl, combine flour, baking soda, baking powder, salt, and spices. Gently fold the dry ingredients into the wet until just combined.

Step 3: Bake the Cake

Spread the batter evenly into the prepared pan. Bake for 13-15 minutes or until the top springs back when lightly pressed.

Step 4: Roll the Cake

Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper, then carefully roll the cake up (with the towel) starting from the short end. Cool completely.

Step 5: Make the Cream Cheese Filling

Beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.

Step 6: Fill and Reroll

Unroll the cooled cake, spread with filling, and gently reroll. Wrap in plastic wrap and chill for at least 1 hour.

Step 7: Serve

Dust with powdered sugar before slicing and serving. Enjoy!

How to Serve and Store This Classic Pumpkin Roll

This pumpkin roll serves 8 to 10 slices and makes for a stunning dessert centerpiece. Serve it chilled for cleaner slices and a firmer texture.

To store, wrap tightly in plastic wrap and refrigerate for up to 5 days. It also freezes beautifully—just wrap in plastic and foil, then thaw overnight in the fridge when ready to serve.