Pumpkin Rolls Recipe

I perfected an Easy Pumpkin Roll with a surprising secret step that keeps the cake from cracking and reveals a flawless cream cheese spiral.

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Every holiday I get sucked into the swirl of pumpkin desserts, but this one actually surprises me. I call it my Cream Cheese Pumpkin Roll because it’s equal parts soft cake and tangy center.

It stars pumpkin puree and cream cheese, and somehow the textures play off each other so good you want another slice. These Pumpkin Rolls With Cream Cheese Filling look elegant but they feel less fussy than you think, and they vanish fast at the table.

I promise there’s a little wink in every bite that makes even skeptics ask for seconds.

Ingredients

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Pumpkin puree: rich in fiber and vitamin A, adds moistness and gentle earthy sweetness.
All purpose flour: mostly carbs, gives structure, can make rolls a bit dense if overmixed.
Granulated sugar: pure sweetener, adds bulk and tender crumb, little to no nutrients.
Eggs: add protein and lift, help bind, give richness and golden color.
Cream cheese: gives tangy creaminess and fat, makes filling smooth and slightly savory sweet.
Unsalted butter: adds mouthfeel and richness, helps frosting set, lots of saturated fat though.
Cinnamon and spices: tiny calories, huge flavor, make it warm cozy and fall like nostalgia.

Ingredient Quantities

For the cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 3 large eggs, room temp
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- Powdered sugar for dusting, about 1/4 cup

For the filling:
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch fine salt

How to Make this

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1. Preheat oven to 375 F and line a 15 by 10 inch jelly roll pan with parchment, lightly spray or oil the paper; lay a clean kitchen towel on the counter and dust it with about 1/4 cup powdered sugar.

2. Whisk together 3/4 cup all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon cloves and 1/2 teaspoon fine salt in a bowl.

3. In a large bowl beat 3 room temp eggs with 1 cup granulated sugar until thick and pale, about 2 to 3 minutes with a mixer; stir in 2/3 cup pumpkin puree and 1 teaspoon vanilla until just combined.

4. Fold the dry ingredients into the pumpkin mixture gently until just mixed, do not overmix or you’ll make the cake tough.

5. Spread the batter evenly in the prepared pan and bake 13 to 15 minutes, or until the cake springs back when lightly touched and a toothpick comes out mostly clean.

6. Right when the cake comes out of the oven loosen the edges with a knife, immediately invert the cake onto the sugared towel, peel off the parchment, then roll the cake up in the towel starting from the short end; let it cool completely rolled for about an hour so it keeps the shape.

7. While it cools make the filling by beating 8 ounces softened cream cheese with 4 tablespoons softened unsalted butter until smooth, then add 1 cup sifted powdered sugar, 1 teaspoon vanilla and a pinch of salt and beat until fluffy; taste and adjust if needed.

8. Unroll the cooled cake carefully, spread the cream cheese filling evenly leaving about a 1/2 inch border, then roll the cake back up without the towel as tightly as you can without squeezing out the filling.

9. Wrap the roll in plastic wrap and chill at least 1 to 2 hours to set; before serving dust with a little extra powdered sugar if you want, slice with a serrated knife and wipe the blade between cuts for neat slices.

Equipment Needed

1. 15 by 10 inch jelly roll pan
2. Parchment paper plus cooking spray or neutral oil to grease it
3. Mixing bowls (one large for the batter, one medium for the dry ingredients)
4. Electric mixer (hand or stand)
5. Whisk
6. Rubber spatula and an offset or small flat spatula for spreading
7. Clean kitchen towel for rolling the cake, plus powdered sugar for dusting
8. Sifter or fine mesh sieve for powdered sugar
9. Serrated knife and plastic wrap for slicing and chilling the roll

FAQ

Can I make the cake or rolls ahead of time? Yes. You can bake the cake a day ahead, keep it tightly wrapped in plastic at room temp or in the fridge, then roll and fill the next day. Fully assembled rolls keep in the fridge for 3 days. If you want longer storage, wrap tightly in plastic and foil and freeze up to 2 months, then thaw overnight in the fridge.

How do I stop the cake from cracking when I roll it? Roll it while it is still warm. Dust a clean kitchen towel with powdered sugar, lift the cake out using the parchment, flip it onto the towel, peel off the parchment, and gently roll the cake and towel together. Let it cool rolled up completely, then unroll, add filling and reroll. Also, dont overbake the cake it should be springy to the touch.

My cream cheese filling is too soft or runny. What now? Chill it for 15 to 30 minutes to firm up. If it is still too soft, beat in more sifted powdered sugar, one tablespoon at a time, until it holds shape but is still spreadable. If it becomes too stiff add a teaspoon of milk or cream and mix until smooth.

Can I swap spices or use a different sugar? Yes, you can use a pumpkin spice blend instead of measuring each spice, and you can swap up to half the granulated sugar for light brown sugar for a deeper flavor. But dont change the pumpkin amount much, that keeps the cake texture right.

What pan should I use and how long do I bake it? Use a 10 by 15 inch jelly roll or rimmed baking sheet lined with parchment. Bake at about 350 degrees F for roughly 12 to 15 minutes until the cake is set and springs back a little when touched. Oven temps vary though so watch it closely, you want it moist not dry.

Best way to slice and serve without making a mess? Chill the filled roll for at least 30 minutes to firm the filling. Use a sharp serrated knife and wipe the blade between cuts. Dust with a little powdered sugar just before serving. Let slices sit a few minutes at room temp if you want them a bit softer.

Pumpkin Rolls Recipe Substitutions and Variations

All-purpose flour
- Substitute: whole wheat pastry flour, 1:1. Gives a nuttier, slightly denser crumb, still tender if you don’t overmix.
- Or: gluten-free 1:1 baking blend (must contain xanthan gum), 1:1. Works fine for folks avoiding gluten, but the roll can tear easier so handle gently.
Eggs
- Substitute: flax “eggs” – 1 tbsp ground flax + 3 tbsp water per egg (for 3 eggs use 3 tbsp flax + 9 tbsp water). Stir, let sit 5 min. Adds moisture and binding, cake is a bit denser.
- Or: unsweetened applesauce – 1/4 cup per egg (3/4 cup for 3 eggs). Makes it very moist, you might need a bit more bake time and the roll will be softer.
Granulated sugar
- Substitute: light brown sugar, 1:1. Adds a touch of molasses flavor and a moister crumb, great with pumpkin spices.
- Or (liquid): pure maple syrup, use 3/4 cup for each 1 cup sugar and reduce another wet ingredient by about 2 tablespoons. The batter will be darker and more tender.
Cream cheese (for filling)
- Substitute: Neufchâtel cheese, 1:1. Lower fat but same tang and texture, barely any noticeable change.
- Or: mascarpone, 1:1. Sweeter, richer and silkier, will make the filling looser so chill briefly before spreading.
- Or: vegan cream cheese, 1:1. Good dairy-free option, may need extra sifted powdered sugar to reach same firmness.

Pro Tips

– Fold, dont beat. Stop folding when you still see a few streaks of flour, overmixing will make the cake dense and tough.

– Use room temp eggs and slightly warmed pumpkin so the batter comes together and whips up easier. If your eggs are cold, pop them in warm water for 5 minutes — it helps a lot.

– Roll it right away while its still hot onto the sugared towel, thats what helps it keep the shape and not crack. If you get a little crack when you unroll, just patch it with extra filling, nobody will notice.

– Chill fully before slicing, it makes neater slices. Run your serrated knife under hot water quick, dry it and wipe between cuts so the filling doesnt smear.