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Classic Pumpkin Roll with Cream Cheese Filling

Classic pumpkin roll with cream cheese filling: a thin, tender pumpkin sponge rolled while warm to prevent cracking, then chilled for clean spiral slices. Dust with powdered sugar for a bakery-style swirl that slices into perfect rounds.
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Prep Time 25 minutes
Cook Time 15 minutes
chill 2 hours
Total Time 2 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Sponge
  • 0.75 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 3 eggs, room temperature
  • 1 cup granulated sugar
  • 0.67 cup canned pumpkin purée
  • 1 tsp vanilla extract
Cream Cheese Filling
  • 8 oz cream cheese, softened
  • 6 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch fine salt
For Rolling and Finishing
  • 0.5 cup powdered sugar for the towel
  • 2 tbsp powdered sugar for dusting

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the pumpkin sponge
  1. Heat the oven to 375°F and line a 15x10-inch jelly roll pan with parchment that hangs over the short ends, then grease the parchment well.
  2. Lay a clean thin kitchen towel on the counter and dust it generously with 1/2 cup powdered sugar, rubbing it into the fibers until lightly clinging.
  3. Whisk the all-purpose flour, baking powder, baking soda, fine salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves together until evenly mixed.
  4. Beat the eggs and granulated sugar on high for 4 minutes, until thick, pale, and falling in ribbons from the beater.
  5. Beat in the canned pumpkin purée and vanilla extract on low just until combined, stopping as soon as streaks disappear.
  6. Sift the flour mixture over the top and fold gently until no dry streaks remain, keeping the batter airy.
  7. Spread the batter evenly into the prepared pan, filling into the corners for a thin, uniform layer.
  8. Bake 13–15 minutes at 375°F, until the top springs back when lightly touched and the edges pull slightly from the pan.
  9. Immediately run a knife around the edges and invert the hot cake onto the sugared towel, then peel off the parchment.
  10. Starting from a short end, roll the cake up with the towel inside it and cool completely rolled up, about 1 hour.
Make and fill the cream cheese swirl
  1. Beat the cream cheese and unsalted butter together for 2 minutes, then mix in powdered sugar, vanilla extract, and fine salt until smooth and fluffy.
  2. Gently unroll the cooled cake, spread the filling evenly to within 1/2 inch of the edges, then re-roll without the towel.
  3. Wrap tightly in plastic and chill at least 2 hours so the spiral slices cleanly.
  4. Dust with powdered sugar and slice into 12 rounds using a warm knife, wiping the blade between cuts.

Notes

For the cleanest slices, chill until very firm (at least 2 hours) and warm the knife under hot water, wiping between cuts. Store covered in the refrigerator for up to 4 days; freezing is possible for up to 1 month—thaw overnight in the fridge before serving. If you prefer less sweetness, reduce powdered sugar in the filling by 2–3 tbsp and expect a slightly softer swirl.