Pumpkin Roll Cake with Cream Cheese Swirls

Warm cinnamon, earthy pumpkin, and tangy cream cheese meet in a soft spiral with a fine, springy crumb. This pumpkin roll cake balances a moist spiced sponge with a creamy filling that is rich without overwhelming the pumpkin. Each slice reveals a tidy cream cheese swirl, while a light confectioners’ sugar finish keeps the presentation classic rather than fussy.

I build flexibility by whipping whole eggs with sugar until the foam falls in thick ribbons, then folding in thick pumpkin puree, a small amount of oil, and sifted dry ingredients. The cake is ready when its matte surface springs back under a fingertip and the center no longer looks wet. Rolling it while warm sets the cake’s shape before the crumb firms, which is the most important defense against cracking.

Why You’ll Love this Pumpkin Cake

• Whipped whole eggs provide the sponge’s main structure, giving the thin cake enough elasticity to bend without relying on a heavy amount of fat.
• A measured 170 grams of thick canned pumpkin adds flavor and moisture without making the crumb wet, gummy, or too fragile to roll.
• One tablespoon of neutral oil remains fluid after cooling, helping the sponge stay pliable during unrolling, filling, and slicing.
• Rolling the warm cake around parchment trains the crumb into a spiral before it cools and sets, reducing stress during the final roll.
• A modest layer of firm cream cheese filling creates a defined swirl without squeezing out the ends or weighing down the delicate sponge.

Ingredient Notes for Pumpkin Roll Cake with Cream Cheese Swirls

• Pumpkin puree: Use thick, plain canned pumpkin puree, not sweetened pumpkin pie filling. Excess water weakens the egg foam and can leave a tacky, under-structured sponge, so avoid puree that looks loose or separated.
• Eggs: Room-temperature whole eggs whip more readily and hold the dissolved sugar in a stable foam. Their proteins set during baking and provide the flexibility and structure needed for rolling.
• Granulated sugar: Sugar sweetens the sponge, slows egg-protein setting, and keeps the thin cake from becoming dry or rigid. Whipping it thoroughly with the eggs also creates the cake’s fine, even crumb.
• All-purpose flour: The moderate protein level gives the sponge enough strength to hold a spiral without making it chewy. Weigh the flour and sift it with the leaveners and spices to prevent dense pockets.
• Neutral oil: A small amount of canola, vegetable, or grapeseed oil improves flexibility without adding a competing flavor. Mix it completely into the pumpkin before folding.
• Leaveners and spices: Baking powder supports lift while baking soda responds to the mild acidity in pumpkin. Cinnamon, ginger, nutmeg, and cloves provide warmth without masking the pumpkin.
• Full-fat brick cream cheese: Use firm cream cheese sold in a block. Tub-style spread contains more water and can produce a loose filling that squishes out during rolling.
• Unsalted butter: Softened butter stabilizes the filling and rounds out the cream cheese’s tang. It should yield to gentle pressure but remain cool, not shiny or partially melted.
• Confectioners’ sugar: This dissolves smoothly into the filling and also prevents the warm cake from sticking to its rolling parchment. Sift it if it contains hard lumps.

My Best Baking Tips

• Use the specified 10-by-15-inch jelly roll pan. A larger pan makes the sponge too thin and dry, while a smaller pan creates a thick cake that is harder to bend.
• Have the sugared parchment ready before the cake enters the oven. Even a short delay after baking allows the thin edges to cool and become less flexible.
• Roll from a short end for a thicker spiral with more visible cream cheese swirls. Keep the first turn snug, but do not press hard enough to compact the sponge.
• If a small crack appears while rerolling, position it on the underside and continue gently. The chilled filling helps hold the roll together, and trimming the ends cleans up minor damage.
• For neat slices, chill the assembled roll until firm, warm the knife under hot water, dry it completely, and wipe it clean between every cut.

Ingredients for Pumpkin Roll Cake

• 3 large eggs (About 150 g without shells, brought to room temperature)
• 150 g granulated sugar (3/4 cup)
• 170 g plain canned pumpkin puree (About 3/4 cup, thick and well stirred)
• 15 g neutral oil (1 tablespoon, such as canola, vegetable, or grapeseed oil)
• 95 g all-purpose flour (3/4 cup, spooned and leveled if not weighed)
• 1 tsp ground cinnamon (For the pumpkin sponge)
• 1/2 tsp ground ginger (For warm spice)
• 1/4 tsp ground nutmeg (Freshly grated or pre-ground)
• 1/8 tsp ground cloves (Use a level measure because cloves are potent)
• 1/2 tsp baking powder (Check that it is active)
• 1/2 tsp baking soda (Break up any lumps before sifting)
• 1/4 tsp fine salt (Balances the sponge and spices)
• 10 g confectioners’ sugar (About 1 tablespoon, for rolling the warm cake)
• 226 g full-fat brick cream cheese (8 ounces, softened but still cool)
• 57 g unsalted butter (1/4 cup, softened but not melted)
• 120 g confectioners’ sugar (1 cup, sifted if lumpy, for the filling)
• 5 g pure vanilla extract (1 teaspoon)
• 1 pinch fine salt (For the cream cheese filling)
• 10 g confectioners’ sugar (About 1 tablespoon, for finishing)

How to Make Pumpkin Roll Cake

• STEP 1). Prepare the oven, pan, and rolling parchment Heat the oven to 350°F with a rack in the center. Lightly grease a 10-by-15-inch jelly roll pan, line the bottom with parchment, and grease the parchment so the thin sponge releases cleanly. Lay a second sheet of parchment on a heat-safe work surface and sift 10 grams confectioners’ sugar evenly over it. Keep a wire rack and clean towel nearby because the baked cake must be turned out and rolled immediately while its crumb is warm and flexible.
• STEP 2). Whip the eggs and sugar to a thick ribbon Place the room-temperature eggs and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed for 5 to 7 minutes, until the mixture is pale, greatly increased in volume, and thick enough that a ribbon drizzled from the whisk remains visible for about 3 seconds. Scrape the bowl once if needed. This foam supplies the sponge’s structure, so do not stop while the mixture is still thin or visibly grainy.
• STEP 3). Sift the dry ingredients and blend the pumpkin Set a fine-mesh sieve over a medium bowl. Add the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and 1/4 teaspoon salt, then sift them together twice to distribute the potent spices and remove leavener lumps. In a separate small bowl, stir the pumpkin puree and neutral oil until completely smooth and glossy. If the pumpkin has separated liquid, stir it back together before weighing rather than pouring extra moisture into the batter.
• STEP 4). Fold the pumpkin and flour into the egg foam Using a flexible spatula, fold about one-quarter of the whipped egg mixture into the pumpkin mixture to lighten it. Pour this back into the remaining egg foam and fold gently from the bottom of the bowl until mostly combined. Sift half the dry mixture over the batter, fold just until streaky, then repeat with the remainder. Stop when no flour pockets remain and the batter is uniformly orange. Overmixing deflates the foam and produces a compact cake that resists rolling.
• STEP 5). Spread and bake the pumpkin sponge Pour the batter into the prepared pan and spread it promptly with a small offset spatula, taking it fully into the corners without repeatedly working the surface. Bake for 12 to 15 minutes, rotating once only if the oven browns unevenly. The sponge is done when the top looks matte, the center springs back after a light fingertip touch, and the edges have just begun to pull from the pan. Do not bake until deeply browned, which makes the cake dry and crack-prone.
• STEP 6). Turn out and roll the cake while warm Run a thin knife around any exposed cake edges. Wearing oven mitts, invert the hot pan onto the confectioners’ sugar-dusted parchment, lift away the pan, and carefully peel off the baked-on parchment. Starting at a short end, roll the cake and fresh parchment together into a snug but not compressed spiral. Set it seam-side down on a wire rack, cover loosely with the clean towel, and cool for about 60 minutes. The cake must reach room temperature before filling so the cream cheese does not melt.
• STEP 7). Beat the cream cheese filling until smooth Fit the mixer with the paddle attachment. Beat the softened cream cheese and butter on medium speed for 1 to 2 minutes, scraping the bowl, until smooth and fully blended but not warm or aerated. Add the 120 grams confectioners’ sugar in two additions on low speed, then mix in the vanilla and pinch of salt. Beat only until creamy and spreadable. If the filling looks glossy or loose, refrigerate it for 10 to 15 minutes before assembling.
• STEP 8). Fill, reroll, chill, and slice the cake Gently unroll the cooled cake on its parchment, stopping if the tight inner curve resists rather than forcing it flat. Spread the filling evenly over the sponge, leaving a 1/2-inch border around the edges. Reroll from the same short end without enclosing the parchment, using the paper to guide and support the cake. Wrap the roll snugly, place it seam-side down, and refrigerate for at least 90 minutes. Dust with the remaining confectioners’ sugar, trim the ends, and cut 10 slices with a clean, warm knife.

Storage and Freezing

• Refrigeration: Keep the pumpkin roll cake tightly wrapped or in an airtight container for up to 4 days.
• Refrigerate it within 2 hours because the filling contains cream cheese.
• Freezing: Wrap the unsliced, chilled roll in plastic wrap followed by foil and freeze for up to 2 months.
• Freeze without the final confectioners’ sugar because it dissolves during thawing.
• Thawing: Transfer the wrapped roll to the refrigerator and thaw overnight. Unwrap after thawing, then dust and slice while cold.
• Serving: For the cleanest spiral, slice directly from the refrigerator. Let individual slices stand at room temperature for 10 to 15 minutes if you prefer a softer filling.

Frequently Asked Questions

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Pumpkin Roll Cake with Cream Cheese Swirls

A flexible pumpkin roll cake made with a thin cinnamon-spiced sponge, a smooth cream cheese filling, and a light confectioners’ sugar finish. Rolling the cake while warm sets its spiral shape, while a parchment-assisted method makes filling and rerolling more manageable.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 14 minutes mins

Cooling 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 19 minutes mins

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 312

Ingredients Equipment Method Notes

Ingredients

  

• 3 large eggs About 150 g without shells, brought to room temperature
• 150 g granulated sugar 3/4 cup
• 170 g plain canned pumpkin puree About 3/4 cup, thick and well stirred
• 15 g neutral oil 1 tablespoon, such as canola, vegetable, or grapeseed oil
• 95 g all-purpose flour 3/4 cup, spooned and leveled if not weighed
• 1 tsp ground cinnamon For the pumpkin sponge
• 1/2 tsp ground ginger For warm spice
• 1/4 tsp ground nutmeg Freshly grated or pre-ground
• 1/8 tsp ground cloves Use a level measure because cloves are potent
• 1/2 tsp baking powder Check that it is active
• 1/2 tsp baking soda Break up any lumps before sifting
• 1/4 tsp fine salt Balances the sponge and spices
• 10 g confectioners’ sugar About 1 tablespoon, for rolling the warm cake
• 226 g full-fat brick cream cheese 8 ounces, softened but still cool
• 57 g unsalted butter 1/4 cup, softened but not melted
• 120 g confectioners’ sugar 1 cup, sifted if lumpy, for the filling
• 5 g pure vanilla extract 1 teaspoon
• 1 pinch fine salt For the cream cheese filling
• 10 g confectioners’ sugar About 1 tablespoon, for finishing

Equipment

• 10 by 15-inch rimmed jelly roll pan
• Parchment paper
• Nonstick baking spray or softened butter for the pan
• Digital kitchen scale
• Stand mixer with whisk and paddle attachments, or an electric hand mixer
• Large and medium mixing bowls
• Fine-mesh sieve
• Flexible silicone spatula
• Small offset spatula
• Wire cooling rack
• Clean kitchen towel
• Sharp serrated knife or chef’s knife

Method

 

1. Heat the oven to 350°F with a rack in the center. Lightly grease a 10-by-15-inch jelly roll pan, line the bottom with parchment, and grease the parchment so the thin sponge releases cleanly. Lay a second sheet of parchment on a heat-safe work surface and sift 10 grams confectioners’ sugar evenly over it. Keep a wire rack and clean towel nearby because the baked cake must be turned out and rolled immediately while its crumb is warm and flexible.
2. Place the room-temperature eggs and granulated sugar in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed for 5 to 7 minutes, until the mixture is pale, greatly increased in volume, and thick enough that a ribbon drizzled from the whisk remains visible for about 3 seconds. Scrape the bowl once if needed. This foam supplies the sponge’s structure, so do not stop while the mixture is still thin or visibly grainy.
3. Set a fine-mesh sieve over a medium bowl. Add the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and 1/4 teaspoon salt, then sift them together twice to distribute the potent spices and remove leavener lumps. In a separate small bowl, stir the pumpkin puree and neutral oil until completely smooth and glossy. If the pumpkin has separated liquid, stir it back together before weighing rather than pouring extra moisture into the batter.
4. Using a flexible spatula, fold about one-quarter of the whipped egg mixture into the pumpkin mixture to lighten it. Pour this back into the remaining egg foam and fold gently from the bottom of the bowl until mostly combined. Sift half the dry mixture over the batter, fold just until streaky, then repeat with the remainder. Stop when no flour pockets remain and the batter is uniformly orange. Overmixing deflates the foam and produces a compact cake that resists rolling.
5. Pour the batter into the prepared pan and spread it promptly with a small offset spatula, taking it fully into the corners without repeatedly working the surface. Bake for 12 to 15 minutes, rotating once only if the oven browns unevenly. The sponge is done when the top looks matte, the center springs back after a light fingertip touch, and the edges have just begun to pull from the pan. Do not bake until deeply browned, which makes the cake dry and crack-prone.
6. Run a thin knife around any exposed cake edges. Wearing oven mitts, invert the hot pan onto the confectioners’ sugar-dusted parchment, lift away the pan, and carefully peel off the baked-on parchment. Starting at a short end, roll the cake and fresh parchment together into a snug but not compressed spiral. Set it seam-side down on a wire rack, cover loosely with the clean towel, and cool for about 60 minutes. The cake must reach room temperature before filling so the cream cheese does not melt.
7. Fit the mixer with the paddle attachment. Beat the softened cream cheese and butter on medium speed for 1 to 2 minutes, scraping the bowl, until smooth and fully blended but not warm or aerated. Add the 120 grams confectioners’ sugar in two additions on low speed, then mix in the vanilla and pinch of salt. Beat only until creamy and spreadable. If the filling looks glossy or loose, refrigerate it for 10 to 15 minutes before assembling.
8. Gently unroll the cooled cake on its parchment, stopping if the tight inner curve resists rather than forcing it flat. Spread the filling evenly over the sponge, leaving a 1/2-inch border around the edges. Reroll from the same short end without enclosing the parchment, using the paper to guide and support the cake. Wrap the roll snugly, place it seam-side down, and refrigerate for at least 90 minutes. Dust with the remaining confectioners’ sugar, trim the ends, and cut 10 slices with a clean, warm knife.

Notes

• Use the specified 10-by-15-inch jelly roll pan. A larger pan makes the sponge too thin and dry, while a smaller pan creates a thick cake that is harder to bend.
• Have the sugared parchment ready before the cake enters the oven. Even a short delay after baking allows the thin edges to cool and become less flexible.
• Roll from a short end for a thicker spiral with more visible cream cheese swirls. Keep the first turn snug, but do not press hard enough to compact the sponge.
• If a small crack appears while rerolling, position it on the underside and continue gently. The chilled filling helps hold the roll together, and trimming the ends cleans up minor damage.
• For neat slices, chill the assembled roll until firm, warm the knife under hot water, dry it completely, and wipe it clean between every cut.