This Pumpkin Cake Roll is made with a thin, spiced pumpkin sponge cake rolled around a sweetened cream cheese filling, then sliced into pinwheels.

Pumpkin Cake Roll With Cream Cheese Filling

The cake bakes fast in a thin layer, which is what lets it roll without cracking once it cools.

I make this for fall gatherings when I want a dessert that looks more impressive than the effort it actually takes.

It’s also a good one to make a day ahead, since it chills and slices better after resting overnight. If you like fall-spiced desserts like this one, these are worth trying too:

Ingredients You’ll Need

Rolling the warm cake right after baking, before it has a chance to cool and set, is the step that prevents cracking later.

Full-fat cream cheese gives the filling the sturdiest texture once chilled.

Ingredients

3/4 cup all-purpose flour
1 tsp baking powder
2 tsp pumpkin pie spice
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
Powdered sugar, for rolling
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract

Directions

Preheat your oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper, greasing the paper lightly.
In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
Set the dry mixture aside.
In a large bowl, beat the eggs and granulated sugar together for 3 to 4 minutes, until pale and thickened.
Beat in the pumpkin puree until combined.
Fold in the dry ingredients with a spatula just until no streaks of flour remain.
Spread the batter evenly into the prepared pan, smoothing it into an even layer with an offset spatula.
Bake for 12 to 14 minutes, until the cake springs back when touched lightly.
Keep a close eye near the end – this thin cake goes from perfect to overbaked fast.
While the cake bakes, lay a clean kitchen towel out on the counter and dust it generously with powdered sugar.
As soon as the cake comes out of the oven, run a knife around the edges and invert it onto the sugared towel.
Peel off the parchment paper carefully.
Starting from one short end, roll the warm cake up together with the towel into a log.
This one takes a bit of nerve the first time, just so you know, but rolling it while warm is exactly what prevents cracking later.
Let the rolled cake cool completely on a wire rack, seam-side down, for at least 1 hour.
While the cake cools, beat the cream cheese and butter together until smooth.
Add the powdered sugar and vanilla and beat until fluffy.
Once the cake is fully cooled, carefully unroll it, spread the filling evenly over the surface, and roll it back up without the towel. Chill for at least 1 hour before slicing and enjoy!

Important Recipe Notes

Roll the cake while it’s still warm. This is the step that trains the cake to hold a rolled shape without cracking. A cake rolled cold almost always cracks when you try to shape it.
Don’t overbake this thin cake. It bakes fast, usually in about 13 minutes, and a couple of extra minutes can dry it out enough to crack when rolled.

Cool the cake completely before unrolling to fill it. Spreading filling on a warm cake melts it and makes the whole roll slide apart instead of holding together.
This dessert tastes even better the next day, once it’s had time to chill and the flavors settle. Make it a day ahead if you can.
Store leftovers wrapped tightly in plastic wrap in the fridge for up to 4 days. This cake also freezes well, wrapped tightly, for up to 2 months.
Trim the ends before serving for a cleaner presentation. The edges tend to look a little rough compared to the rest of the slices.

How to Serve, Store & Customize This Recipe

Serving:

Serve chilled, sliced into rounds about 1 inch thick, dusted with a little extra powdered sugar. This works well as a fall dessert table centerpiece or a make-ahead option for a holiday gathering.

Storage:

Keep the rolled cake wrapped tightly in plastic wrap in the fridge for up to 4 days. For longer storage, freeze wrapped tightly for up to 2 months and thaw overnight in the fridge before slicing.

Customization:

Add a handful of chopped toasted pecans to the filling for extra crunch, or swap the plain cream cheese filling for a maple cream cheese version by adding a tablespoon of maple syrup. A drizzle of caramel sauce over each slice adds a nice finishing touch for serving.