Pumpkin Roll With Cream Cheese Filling
4.3
(95)
Active Time
20 minutes
Total Time
35 minutes plus cooling
With tender pumpkin cake and a spiral of walnut-studded cream cheese frosting, this classic pumpkin roll recipe is an undeniable showstopper. If you’ve been intimidated by roll cakes (also known as a roulade or Swiss roll), this simple recipe is the perfect place to start—the batter comes together entirely in one mixing bowl. Pumpkin purée keeps the cake extra-moist, which makes for easy rolling; as for the brand, it’s Libby’s or bust. If you have any leftover from the can, put it to use in another of our favorite pumpkin recipes. Want to add an extra dose of fall flavor? Swap the cinnamon for an equal amount of pumpkin pie spice (if you have ground ginger, cinnamon, allspice, nutmeg, and ground cloves, you can make a DIY blend).
Many roll cake recipes call for a jelly roll pan (a rimmed baking sheet measuring 15x10"). This recipe was developed using a standard half-sheet pan (13x9"), which more people will likely have stashed in the cupboard. The size of your pan matters, especially for a roll cake, which must bake to a particular thickness to properly form the roulade. Bake just until the cake springs back when pressed; over-baking will make the sponge brittle and difficult to roll. To achieve a stunning spiral, don’t cool the cake on a wire rack; invert it directly onto a tea towel while warm, roll the cake into a swirled shape, and leave it to cool. This helps the pumpkin cake stay pliable and prevents the final form from cracking.
For a simple finish, dust the top of the cake with powdered sugar. If you want more drama, top with whipped cream, candied pecans, and a dusting of cinnamon. Our best pumpkin roll will look particularly nice on your Thanksgiving table, but pumpkin spice season knows no bounds. It’d be great for Hanukkah or Christmas too.
More pumpkin desserts, including pumpkin-maple cheesecake bars, chocolate chip pumpkin bread, and pumpkin spice cupcakes, right this way →
Ingredients
10–12 servings
Cake
Filling and Assembly
Cake
Step 1
Place rack in middle of oven; preheat oven to 375°. Butter or spray with cooking spray 13x9x⅝” rimmed baking sheet. Line pan with parchment paper; butter paper.
Step 2
Whisk 1 cup (200 g) granulated sugar, ¾ cup (94 g) all-purpose flour, 1 tsp. baking powder, 1 tsp. ground cinnamon and a pinch of kosher salt in a large bowl to combine. Add 3 large eggs, beaten to blend and ⅔ cup canned pumpkin purée to flour mixture and whisk until no streaks remain. Pour cake batter into prepared pan, spreading evenly. Bake until tester inserted into center of cake comes out clean, about 15 minutes.
Step 3
Lay kitchen towel on work surface (not terry cloth); dust with 2 Tbsp. powdered sugar. Run a small offset spatula along edges of pan to release cake from sides. Swiftly, turn warm cake onto sugared towel, parchment side up. Fold 1 side of towel over 1 long side of cake, then roll up cake jelly roll style. Cool cake.
Filling and Assembly
Step 4
With an electric hand mixer, beat 1 8-oz. package cream cheese, room temperature, 1 cup (114 g) powdered sugar, 2 Tbsp. (¼ stick) unsalted butter, room temperature, and 1 tsp. vanilla extract medium bowl on low speed to combine. Increase speed and beat until filling is light and fluffy, about 2 minutes. Fold in ½ cup finely chopped walnuts or pecan, toasted and cooled.
Step 5
Unroll cake; leave on towel. Peel off parchment. Spread cream cheese mixture evenly over cake. Using towel as a guide, roll up cake and place seam side down on platter. Trim ends of cake. Dust cake with powdered sugar. Cut cake crosswise into 1-inch-thick slices and serve.
Do Ahead: Pumpkin roll can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.
Editor’s note: This pumpkin roll recipe was first printed in the July 1995 issue of Bon Appétit. Head this way for more of our best Thanksgiving desserts →
How would you rate Pumpkin Roll With Cream Cheese Filling?
Leave a Review
Reviews (95)
Back to TopI love this recipe and have made it for many years. I use a little less sugar and skip the nuts. For a special occasion, I add chocolate leaves on top around raspberries. It is always the first dessert to get devoured!
pkoh
Bethesda, MD
11/27/2013
I tried this recipe and i was vey disappointed. The cake broke into 3 pieces when i rolled it, but I ignored it. When I tried to put the filling on (which tastes amazing), there was way too much for that cake. The cake broke into pieces of cake and goop and was very chewy. I was very disappointed. I'm looking for better recipes.
kathoang
Tucson, AZ
10/21/2012
This is a family favorite and I've been using this recipe for years now...LOVE it! I make the cake part in a stoneware jelly roll pan and it's always fluffy and moist. The only change I make is excluding the nuts since I'm the only one who likes them with desserts.
MixedMedia
Lexington, KY
12/3/2011
I had one of these the other night at a party and decided to try one for myself. It was good, but not great. When I was getting ready to make my second one, our son said, "hey, whats this recipe on the can?" On the Libbys Pumpkin can it gives a recipe for a pumpkin roll that is similiar to this, but much better. After making that one, I wont be making this one anymore. It really was heads and shoulders better than this recipe.
snibb
draper, utah
11/28/2011
I have made this twice and I have to say that I love love love anything pumpkin: and pumpkin schmeared with sweet cream cheese and (I toasted my) walnuts, what could be better? But my cake on both occasions turned out rubbery and hardly risen. Don't get me wrong, I ate it. I was just hoping for a lighter, less eggy vehicle on which to deliver the yummy filling.
dottz817
Boston, MA
12/24/2010
It doesn't mention in the recipe, but you can sprinkle the chopped walnuts on the cake before baking. I use a jelly roll pan, not a 9x13 pan. Try to make every Thanksgiving.
JanetH
Birdsboro, PA
11/26/2010
I have been making this recipe for 10 years. it is fantastic. I make many for gifts and they FREEZE beautifully. Here are some options. After pouring batter into pan sprinkle with very fine choppped nuts. Also, add a little white chocolate to the filling, a little less butter. Delicious
lthornb
Sewickley, PA
10/28/2010
The frosting was fine, but the roll itself was bland & stiff. No flavor & not nearly moist enough.
ERCantor
Charlottesville
10/25/2010
Second time to make it, and I love this recipe! The second time I only had 2 eggs, so I threw in a bit of oil, and a teeny bit more pumpkin, and can't tell that I'm missing an egg, so that's a relief. The cake has cracked for me both times, even though I definitely let it cool completely. But the cake is so moist, I just sort of pinch the cake together to hide the crack, then sprinkle some powdered sugar all over it, and it still looks purty. This time I left the butter out of the icing to cut down somewhat on calories, and couldn't tell a difference. I've also been using pecans instead of walnuts, because I'm down here in the south. About to move to a place where it's nearly impossible to get canned pumpkin, so I can't wait to try it with my own roasted pumpkin.
peeblesl
Austin, Texas
1/2/2010
I've made this for dinner parties every year for 8 years now and everyone LOVES it. Easy to make, pretty to serve, delicious to eat. I add a pinch of nutmeg and trim the edges before serving.
iqeverything
Columbia, MO
11/26/2009
Super easy recipe that I've used for several years now and it's always delicious. This year I used Domata gluten free flour because my son has Celiac and it turned out great...I noticed no difference.
MixedMedia
Kentucky
11/25/2009
This is such a simple dessert, very quick to make and serve. I've had this recipe in my archives for a while and decided to make it for our Halloween Party and it was a HUGE hit! Although my family and I love nuts, this is not a recipe we add it too. The cream cheese filling is so nice and smooth without it...the pumpkin roll simply melts in your mouth! It's not necessary to add more spice to this delicate dessert.
kfurl34291
Parker, CO
11/2/2009
I make this recipe every year around thanksgiving / christmas holidays and I get requests from family and coworkers every year to make it again and again. It is a hit!
Anonymous
Ottawa
11/14/2008
My MIL used to make this and lost her recipe. It's so close to hers and is amazing. I let it bake about 16 minutes. If you can serve with Graeters Cinnamon Ice Cream (Cincinnati favorite), it's wonderful together.
Anonymous
Loiusville
11/12/2008
i tried this recipe, using a little less sugar, omitting the nuts and a whisked egg method, whisking over a pan of simmering water, (i think swiss rolls or roulades need this to maintain lightness), over simmering water makes the egg more stable, the sugar was also with the egg. the result was a light spong and well tasty.. a good one this and i will definitely be making again, made a change from the usual pie..
carolina3459
grimsby uk
11/2/2008
See Related Recipes and Cooking Tips
The Most-Saved Recipes in the Epicurious App This Week
Find out what your fellow readers are making for dinner tonight.
