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–+ servings
Pumpkin Roll
Pumpkin roll is a beloved dessert that has become a staple of autumn and holiday gatherings in the United States. Its origins are linked to the popularity of rolled sponge cakes in Europe, but the pumpkin variation is distinctly American, combining the warm flavors of fall spices with the creaminess of a sweet cream cheese filling. The beauty of this dessert lies in its presentation, once baked, the tender pumpkin-spiced cake is rolled around the creamy filling to create a swirl that looks as impressive as it tastes. Moist, spiced, and perfectly balanced with tangy cream cheese, it’s a nostalgic treat often enjoyed at Thanksgiving tables. Its blend of spice, pumpkin, and cream makes it a seasonal favorite that stands out among other festive desserts.
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Prep Time 25 minutes
Cook Time 12 minutes
Cooling & Assembly 45 minutes
Total Time 1 hour 22 minutes
Course Dessert
Cuisine American
Servings 10
Calories 320 kcal

Ingredients
  

Cake:

  • 1 cup sugar
  • 3 eggs
  • ⅔ cup pumpkin puree
  • 2 tsp lemon juice
  • ¾ cup flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • ½ tsp salt
  • 1 cup chopped nuts (optional, for topping)

Filling:

  • 8 oz cream cheese (softened)
  • 1 tbsp rum (optional)
  • 1 tsp vanilla
  • 1 ½ cup powdered sugar
  • 1 cup whipping cream

Instructions
 

Step 1: Prepare Batter

  • Beat sugar and eggs for 5 minutes until thick and pale.
  • Stir in pumpkin puree and lemon juice.

Step 2: Mix Dry Ingredients

  • Combine flour, baking powder, cinnamon, ginger, nutmeg, and salt.
  • Fold dry mixture into wet ingredients.

Step 3: Bake the Cake

  • Line a 10x15-inch jelly roll pan (cookie sheet with sides) with greased wax paper.
  • Spread batter evenly in the pan and sprinkle with chopped nuts if desired.
  • Bake at 375°F (190°C) for 12–15 minutes.

Step 4: Roll the Cake

  • Turn cake out immediately onto a clean towel sprinkled with powdered sugar.
  • Peel off wax paper.
  • Roll the cake up in the towel while warm. Let cool completely.

Step 5: Prepare Filling

  • Beat cream cheese until fluffy.
  • Add rum, vanilla, and powdered sugar.
  • In a separate bowl, whip cream until stiff peaks form.
  • Fold whipped cream into the cream cheese mixture.

Step 6: Assemble Roll

  • Unroll cooled cake, spread filling evenly over the surface, then reroll tightly.
  • Chill before serving. Dust with powdered sugar if desired.

Tips

  • Line the pan thoroughly with wax paper or parchment to ensure easy release after baking.
  • Beat the eggs the full 5 minutes for proper volume, this helps the cake roll without cracking.
  • Roll the hot cake in a sugared towel while warm to “train” it into shape before filling.
  • If cracks appear, dust with powdered sugar to disguise imperfections.
  • Chill the filled roll well before slicing for cleaner cuts.
  • Lightly toast chopped nuts before adding to the top for extra flavor.
  • Add orange zest to the filling for a citrus note.
  • Substitute rum with rum extract or omit for an alcohol-free version.
  • Freeze tightly wrapped pumpkin roll for up to 1 to 2 months; thaw in the refrigerator before serving.
  • Dust finished roll with additional powdered sugar just before serving for presentation.

Nutrition

Calories: 320kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 95mgSodium: 210mgPotassium: 170mgFiber: 2gSugar: 29gVitamin A: 6200IUVitamin C: 2mgCalcium: 50mgIron: 1.6mg
Keyword cream cheese filling, fall dessert, holiday baking, pumpkin dessert, rolled cake, sponge cake, thanksgiving dessert, vintage recipe
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