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Close-up pumpkin roll recipe with a spiral of cream cheese filling and crumb coating, set on a wooden platter.

Pumpkin Roll Recipe

Moist spiced Pumpkin Roll Recipe around tangy cream cheese filling—crack‑free every time thanks to a warm roll and a spoon of sour cream.
5 from 1 vote
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Course: Breakfast, Dessert
Cuisine: American, Fall Baking
Keyword: Best pumpkin roll recipe, Easy pumpkin roll recipe, Old Fashioned pumpkin roll recipe, Philadelphia cream cheese pumpkin roll recipe, Pumpkin roll cake recipe, Pumpkin roll recipe all recipes, Pumpkin roll recipe with cake mix, Pumpkin roll recipe with lemon juice
Prep Time: 20 minutes
Cook Time: 15 minutes
Cooling & Chilling: 3 hours
Total Time: 3 hours 35 minutes
Servings: 12 slices
Calories: 320kcal
Cost: $8

Equipment

  • 1 15×10 in jelly roll pan (Lined with parchment)
  • 1 Stand or hand mixer (For batter & filling)
  • 1 Large mixing bowls (Wet & dry ingredients)
  • 1 Offset spatula (Spreading batter/filling)
  • 1 Clean cotton kitchen towel (Dust with powdered sugar)
  • 1 Fine sieve (For sugar dusting)
  • 1 Plastic wrap (Tight chilling wrap)
  • 1 Cooling rack (Cool rolled cake)

Ingredients

Cake

  • 3 large eggs room temp - Whip better when warm
  • 1 cup granulated sugar
  • ⅔ cup pure pumpkin purée - Not pumpkin pie filling
  • ¾ cup all‑purpose flour - Spoon & level
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon fine salt
  • 1 tablespoon sour cream optional “anti‑crack” trick - Aunt’s secret

Cream Cheese Filling

  • 8 oz cream cheese - Brick style softened
  • 4 tablespoon unsalted butter - Softened
  • 1 cup powdered sugar - Sifted
  • 1 teaspoon pure vanilla extract
  • 1 pinch fine salt - Balance sweetness

For Rolling & Finishing

  • 1 sheet parchment paper - Line pan
  • 1 clean kitchen towel - Dust with sugar
  • ½ cup powdered sugar - For dusting towel & top

Instructions

  • Heat oven, line jelly roll pan, sugar the towel, warm eggs and cream cheese.
    Glass bowl of pumpkin batter topped with a mound of powdered sugar, photographed from above on marble.
  • Whip eggs and sugar, stir in pumpkin, then gently fold in sifted dry ingredients.
    Fluffy cream cheese frosting in a glass bowl with two mixer beaters resting inside, overhead view.
  • Spread batter evenly and bake 13–15 minutes until the top springs back lightly.
    Pumpkin batter pouring from a bowl onto a parchment‑lined jelly roll pan, sunlight hitting the tray.
  • Flip onto sugared towel, peel parchment, roll loosely while warm, cool completely.
    Overhead pumpkin sheet cake on a towel, spread with an even layer of cream cheese filling, ready to roll.
  • Beat cream cheese filling, unroll, spread, reroll tightly, wrap and chill two hours.
    Close-up pumpkin roll recipe with a spiral of cream cheese filling and crumb coating, set on a wooden platter.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 75g | Calories: 320kcal (16%) | Carbohydrates: 47g (16%) | Protein: 4g (8%) | Fat: 13g (20%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 85mg (28%) | Sodium: 220mg (10%) | Potassium: 140mg (4%) | Fiber: 2g (8%) | Sugar: 34g (38%) | Vitamin A: 4100IU (82%) | Vitamin C: 1mg (1%) | Calcium: 70mg (7%) | Iron: 1.6mg (9%)
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