Spiced Pumpkin Cream Roll

Spiced Pumpkin Cream Roll is a classic fall dessert that feels both cozy and refined. From the first slice, the soft pumpkin sponge and smooth cream filling create a perfect balance of warmth and richness. While the spices bring familiar autumn flavor, the texture stays light, tender, and never heavy. As a result, each bite feels comforting without being overly sweet.

Because this cake is baked thin and rolled while warm, it stays flexible and crack-free. Meanwhile, the cream cheese filling adds just enough tang to complement the pumpkin and spice. Together, they create a clean swirl that slices beautifully and looks elegant on any table.

Pumpkin roll cakes became popular in American home baking during the mid-20th century, especially around the holidays. Over time, they earned their place as a seasonal favorite thanks to their simplicity and striking presentation. Today, this Spiced Pumpkin Cream Roll keeps that tradition alive with a well-balanced flavor and a polished, modern finish.

Recipe Yield: 10 servings

INGREDIENTS

¾ cup pumpkin purée (not pumpkin pie filling)
¾ cup granulated sugar
3 large eggs, room temperature
1 tsp pure vanilla extract
¾ cup all-purpose flour
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 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 12–14 minutes, until the cake springs back lightly when touched.

6. Roll while warm:
Immediately dust a large sheet of parchment paper with powdered sugar. Invert the hot cake onto the parchment, peel off the baking parchment, then gently roll the cake from the short end using the parchment to guide it. Allow it to cool completely.

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. Spread filling evenly, leaving a ½-inch border. Re-roll tightly without the parchment paper.

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: Rolling the sponge immediately prevents cracking later. Because the cake is flexible at this stage, it holds its shape once cooled.
• Use room-temperature filling ingredients: Soft cream cheese and butter blend smoothly, ensuring an even layer and a clean swirl throughout the roll.
• Chill before slicing: Although tempting to cut right away, chilling firms the filling and helps create bakery-style slices with sharp definition.