Spiced Pumpkin Cream Roll

Spiced Pumpkin Cream Roll is a cozy fall dessert with a soft pumpkin sponge, warm spices, and a smooth cream cheese filling. Each slice has a beautiful swirl, but the flavor is what makes it worth coming back to: gently spiced pumpkin cake, a little tang from the cream cheese, and just enough sweetness to keep everything balanced.

The cake bakes in a thin layer, then gets rolled while warm so it can cool in that shape and roll back up more easily after filling. Once chilled, it slices cleanly and feels light rather than heavy. It looks special enough for a fall gathering, yet the method is straightforward once the cake is ready to roll. A light dusting of powdered sugar is all it needs before serving.

Recipe Yield: 10 servings

INGREDIENTS

¾ cup pumpkin purée (not pumpkin pie filling)
3 large eggs, room temperature
1 tsp pure vanilla extract
¾ cup all-purpose flour
¾ cup granulated sugar
1 tsp baking powder
½ tsp baking soda
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp fine sea salt
⅓ cup powdered sugar (for rolling)

Cream Filling:
8 oz full-fat brick cream cheese, softened
4 tbsp unsalted butter, softened
1 cup powdered sugar
1 tsp pure vanilla extract
Pinch of salt

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang. Lightly grease the parchment.

2. Mix wet ingredients:
In a large bowl, whisk pumpkin purée, granulated sugar, eggs, and vanilla until smooth and glossy.

3. Combine dry ingredients:
In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

4. Create the batter:
Gradually fold the dry ingredients into the pumpkin mixture. Mix just until combined to keep the sponge tender.

5. Bake the cake:
Spread batter evenly in the prepared pan. Bake for 12–15 minutes, beginning to check at 12 minutes, until the center springs back lightly when touched.

6. Roll while warm:
Immediately dust a large sheet of parchment paper with powdered sugar. Invert the warm cake onto the parchment and carefully peel off the baking parchment. Starting from a short end, use the fresh parchment to gently roll the cake into a log. Place seam-side down on a wire rack and cool completely while rolled.

7. Make the filling:
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, then beat until creamy and spreadable.

8. Fill and re-roll:
Carefully unroll the cooled cake and remove the parchment. Spread filling evenly, leaving a ½-inch border. Gently re-roll the cake snugly without the parchment and place seam-side down.

9. Chill and slice:
Refrigerate for at least 1 hour before slicing to achieve clean, defined swirls.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Roll the cake while warm: Roll it immediately after baking, then let it cool completely while rolled. This sets the sponge in its curved shape and helps prevent cracking when it is filled.
• Watch the bake closely: Remove the cake once the center springs back lightly. Overbaking can dry the thin sponge and make it more likely to crack when rolled.
• Use softened filling ingredients: Room-temperature brick cream cheese and butter blend smoothly and create a stable, even filling without lumps.
• Chill before slicing: Refrigerating the finished roll firms the filling and makes it much easier to cut clean slices with a defined spiral.