Classic Pumpkin Roll with Creamy Filling

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If there’s one dessert that feels like a warm hug during fall, it has to be the classic pumpkin roll. With its tender, spiced sponge cake and the dreamy swirl of sweet cream cheese filling, this nostalgic treat always brings comfort and cheer to the table. It slices beautifully, making it a showstopper at holiday dinners, potlucks, or just an afternoon with a warm cup of coffee.

Baking a pumpkin roll may sound intimidating, but once you get the hang of rolling it up while it’s warm and then unrolling to fill, it becomes one of those recipes you come back to every year. The balance between the lightly spiced cake and the rich, tangy filling is absolutely irresistible.

Why You’ll Love This Classic Pumpkin Roll

This dessert hits all the right notes: spiced, sweet, creamy, and soft. It’s perfect for fall baking, yet light enough that it doesn’t feel overly rich. You can make it ahead, store it in the fridge, and slice it as needed. And best of all, it looks as good as it tastes. The swirl effect is elegant and festive, without requiring fancy decorating skills.

What Kind of Pumpkin Should I Use for a Pumpkin Roll?

For the best results, use canned pumpkin puree—not pumpkin pie filling. The puree offers consistent moisture and texture, which is key to getting a soft, flexible sponge. Homemade puree can work too, but be sure to drain excess moisture so the cake doesn’t turn out gummy. Libby’s is a reliable brand that many bakers love for this dessert.

Ingredients for the Classic Pumpkin Roll with Creamy Filling

To make this seasonal delight, you’ll need a few pantry staples and fall spices. Each ingredient plays a specific role in creating the perfect sponge and rich filling.

Pumpkin puree: This gives the roll its signature flavor and moist texture.

Eggs: Essential for structure and flexibility in the sponge cake.

Granulated sugar: Sweetens the cake just enough to balance the tangy filling.

All-purpose flour: Provides the structure for the sponge while keeping it soft.

Baking powder & baking soda: These work together to give the cake lift and softness.

Salt: Enhances all the warm spices.

Cinnamon, nutmeg, cloves: The holy trinity of fall spice brings depth and warmth.

Vanilla extract: Adds a mellow background note to both the cake and filling.

Cream cheese: The star of the filling, giving it a rich and tangy profile.

Powdered sugar: Blends smoothly into the filling for sweetness and a creamy texture.

Butter: Adds richness and helps the filling spread easily.

How To Make the Classic Pumpkin Roll with Creamy Filling

Step 1: Prepare the Pan

Line a jelly roll pan (10×15-inch) with parchment paper and grease it well. This helps release the cake without sticking. Preheat your oven to 375°F.

Step 2: Make the Pumpkin Batter

In a large mixing bowl, beat the eggs and granulated sugar until light and fluffy. Add the pumpkin puree and vanilla extract and mix until combined. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gently fold the dry ingredients into the wet mixture.

Step 3: Bake the Sponge Cake

Spread the batter evenly in the prepared pan and bake for 13 to 15 minutes, or until the cake springs back when touched. While it’s baking, prepare a clean kitchen towel by dusting it with powdered sugar.

Step 4: Roll the Cake

Once baked, immediately turn the cake out onto the prepared towel. Carefully peel off the parchment, then roll the cake up (short end to short end) with the towel inside. Let it cool completely while rolled.

Step 5: Make the Cream Cheese Filling

In a medium bowl, beat the cream cheese, powdered sugar, butter, and a splash of vanilla extract until smooth and creamy.

Step 6: Assemble and Chill

Once the cake is cool, gently unroll it and spread the filling evenly over the surface. Reroll (without the towel), wrap in plastic, and refrigerate for at least 1 hour. Dust with powdered sugar before slicing.

How to Serve and Store Your Pumpkin Roll

This roll is easy to store and tastes even better the next day. Wrap it tightly in plastic wrap and refrigerate for up to 5 days. You can also freeze the roll (wrapped well in foil and plastic) for up to 2 months. Let it thaw in the fridge overnight before serving.

A full pumpkin roll can serve 8 to 10 people, depending on how thick you slice it. It’s great for gatherings, brunches, and dessert tables.

What to Serve With Classic Pumpkin Roll?

A Cup of Spiced Chai

The warmth of chai pairs beautifully with pumpkin and cream cheese.

Salted Caramel Sauce

A drizzle on top takes this dessert to another level of indulgence.

Whipped Cream

A dollop of freshly whipped cream makes each bite feel like a cozy cloud.

Vanilla Ice Cream

Perfect contrast to the cool, creamy filling and spiced sponge.

Toasted Pecans

Add a sprinkle of crunch and nutty warmth.

Apple Cider

Hot or cold, it complements the fall flavors with a crisp finish.

Maple Latte

The maple notes bring out the earthy sweetness of the pumpkin.

Cranberry Compote

Adds a pop of tart brightness to balance the richness.

Want More Dessert Ideas with a Fall Twist?

If you’re into comforting sweets and spiced flavors, here are a few more treats to explore:

• Old-Time Oven Peach Cobbler
• Ooey Gooey Bars
• Best Cheesecake Deviled Strawberries
• Delicious Lemon Cake To Die For
• Cherry-Topped Coconut Macaroons

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you roll it warm enough? Did you switch up the spices?

I love hearing how others make these recipes their own. Questions are welcome too — let’s help each other bake smarter.

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