This pumpkin roll is one of those recipes that lives somewhere between a treasured family tradition and an easy, show-stopping dessert for guests. I first made it on a cool October afternoon when I wanted something festive that still felt homemade and unfussy. The thin, tender pumpkin sponge soaks up warm spices and holds together beautifully when rolled; the tangy-sweet cream cheese filling provides the perfect contrast in both flavor and texture. Every bite is a delicate balance of soft cake, creamy filling, and the cozy aroma of cinnamon and pumpkin spice.

What I love most is how this recipe always makes the kitchen feel like a gathering place. I discovered the technique of rolling the cake while it was still warm many years ago, and it made all the difference: the sponge becomes pliable enough to roll without cracking, and the final slice keeps a beautiful spiral. It’s a dessert that’s as much about the ritual—rolling, chilling, slicing—as it is about the taste. Serve it slightly chilled so the filling holds shape, and you’ll get perfectly neat spirals that disappear fast at any holiday table.

Ingredients

• All-purpose flour: 3/4 cup. Use a spoon-and-level method for accuracy (I like King Arthur or Gold Medal). The flour provides structure but we keep it minimal to keep the sponge tender.
• Baking soda: 3/4 teaspoon. Gives just enough lift to keep the cake airy without over-rising and cracking.
• Baking powder: 1/2 teaspoon. Works with the soda to create a light crumb.
• Salt: 1/4 teaspoon. Small but essential to balance sweetness and enhance spice flavors.
• Cinnamon: 1 teaspoon. Go for freshly ground if you can; it brightens the pumpkin notes.
• Pumpkin spice: 1 teaspoon. A standard blend of cinnamon, nutmeg, ginger, and cloves—use a quality jarred blend or make your own.
• Eggs: 3 large. Room temperature eggs incorporate more air, giving the sponge lift and elasticity for rolling.
• Granulated sugar: 1 cup. Provides sweetness and tenderizes the cake; you can reduce slightly if you prefer less sweet.
• Vanilla extract: 2 teaspoons. Use pure vanilla for the best aroma—Nielsen-Massey or McCormick pure are reliable.
• Canned pumpkin puree: 2/3 cup. Not pumpkin pie mix—pure pumpkin adds moisture and deep autumn flavor.
• Cream cheese, softened: 8 ounces. Full-fat cream cheese lends creaminess and structure to the filling.
• Unsalted butter, softened: 4 tablespoons. Adds richness to the filling; keep both cream cheese and butter at room temp for a lump-free frosting.
• Powdered sugar: 1 cup. Sift if you can to avoid any grit in the filling.

Instructions

Preheat and prepare pan: Preheat the oven to 375°F. Line a 15 x 21-inch baking sheet with parchment paper, leaving about 1 inch of overhang on all sides to lift the cake out easily. For a smaller 10 x 15-inch jelly roll pan, reduce batter slightly and adjust baking time—see notes. Mix dry ingredients: Whisk together 3/4 cup all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon cinnamon and 1 teaspoon pumpkin spice in a bowl until evenly combined. This ensures even distribution of leavening and spices. Combine wet ingredients: In a separate bowl, whisk together 3 large eggs, 1 cup granulated sugar, 2 teaspoons vanilla extract and 2/3 cup canned pumpkin puree until smooth and slightly frothy. Beating the eggs and sugar helps incorporate air for a lighter sponge. Fold and bake: Gently fold the dry ingredients into the wet just until no streaks of flour remain; overmixing develops gluten and will make the cake tougher. Spread the batter evenly in the prepared pan and bake 11–13 minutes, or until the cake springs back when lightly pressed and a toothpick comes out clean. Prepare to roll: While the cake bakes, lay a clean thin tea towel on the counter and dust liberally with powdered sugar. This prevents sticking and adds a slight protective layer while rolling. Invert and roll warm: As soon as the cake is out of the oven, use the parchment overhang to lift it and place the cake upside down onto the sugared towel. Peel off the parchment paper, then, starting at a short end, roll the cake with the towel inside the roll. A warm roll is more pliable and less likely to crack. Allow to cool completely while rolled; this sets the shape. Make the filling: Beat 8 ounces softened cream cheese and 4 tablespoons softened unsalted butter until smooth and fluffy. Add 1 teaspoon vanilla and 1 cup powdered sugar, beating until the filling is light and spreadable. Taste and adjust sweetness if needed. Assemble and chill: Unroll the cooled cake carefully, spread the filling evenly across the surface leaving a 1/4-inch border at the top and sides. Re-roll the cake from the bottom to the top without the towel, wrap tightly in plastic wrap, and refrigerate at least 1 hour to firm up before slicing. Slice and serve: Unwrap, trim the ends for neat slices if desired, and cut into 1/2- to 3/4-inch slices with a sharp serrated knife. Serve slightly chilled for clean slices and the best contrast between sponge and filling.

Storage Tips

Wrap the roll tightly in plastic to prevent the sponge from drying out and refrigerate for up to 4–5 days. For longer storage, freeze the whole roll wrapped first in plastic and then in foil for up to 3 months; thaw in the refrigerator overnight before slicing. When storing slices, layer parchment between slices to prevent sticking. To reheat slightly, let chilled slices sit at room temperature for 10–15 minutes—this brings the filling to its most luxurious texture without melting it.

Ingredient Substitutions

For a dairy-free version, use a plant-based cream cheese and vegan buttery spread for the filling—note that texture will be slightly softer and chilling time may need to increase. To make it gluten-free, swap the all-purpose flour for a 1:1 gluten-free baking blend (make sure it contains xanthan gum) and keep an eye on bake time. If you’re out of canned pumpkin, 2/3 cup cooked and strained butternut squash puree works well, though flavor will be milder. For reduced sugar, lower the granulated sugar by 2–3 tablespoons and taste the filling before adding the full cup of powdered sugar.

Serving Suggestions

Serve slices with a dollop of lightly whipped cream or a drizzle of salted caramel for an indulgent finish. For a brunch buffet, present 1/2-inch slices on a platter garnished with toasted pecans and a sprinkle of cinnamon. Pair with coffee or a spiced tea—Chai’s aromatic spices complement the pumpkin profile beautifully. For holiday menus, accompany with a scoop of vanilla bean ice cream and candied orange peel to add both texture and bright citrus notes.

Cultural Background

Rolled sponge desserts have roots in European jelly rolls and roulades; the pumpkin roll is an American adaptation that became popular with mid-century home cooks who embraced pumpkin as a seasonal staple. Combining pumpkin with cream cheese filling mirrors the flavor pairing familiar from pumpkin pie with cream-based desserts. Over decades, the technique of rolling the warm sponge has been passed down through community cookbooks and church basements, making it a nostalgic centerpiece at fall and winter gatherings.

Seasonal Adaptations

In fall, emphasize spice by increasing pumpkin spice to 1 1/4 teaspoons and adding a pinch of ground cloves. For winter holidays, fold finely chopped toasted pecans into the filling or swap the cream cheese filling for a maple buttercream. In spring, lighten the filling with whipped mascarpone and a touch of lemon zest for a fresher finish. Small tweaks keep the same method but tailor the dessert to seasonal produce and flavor preferences.

Meal Prep Tips

Make the sponge one day and the filling the next to spread work across two sessions—wrap the cooled rolled sponge well and keep refrigerated. When ready to serve, unroll, fill, re-roll and chill for at least an hour. For individual servings at events, slice in advance and plate each portion with a garnish; chilled slices retain shape well for a couple of hours out of the fridge in a cool setting.

This pumpkin roll is a comforting, approachable dessert that rewards simple technique and produces beautiful results. Whether you’re baking for a crowd or making a quiet autumn treat for your family, it’s one of those dishes that makes a moment feel special—give it a try and make the small adjustments that make it yours.