This pumpkin roll cake has been a fall ritual in my kitchen for years. I first made it on a crisp October afternoon when I wanted something special for a small harvest gathering; the batter filled the house with warm spice aromas and the finished roll disappeared so quickly I barely had time for a photo. Its tender, spiced sponge and silky cream cheese center combine into a dessert that tastes like autumn wrapped in a bite. The texture is airy yet moist, the filling tangy and sweet, and every slice looks like a small, handcrafted celebration.

I discovered a few technique tricks the hard way: rolling the cake while it is still hot prevents cracks, chilling fully keeps clean slices, and using canned pumpkin puree ensures consistent moisture. Over the years I have served this for family dinners, potlucks, and holiday brunches — it always prompts requests for the recipe. The simplicity of pantry-friendly ingredients and the showstopping presentation make this a dish I return to whenever I want to impress without stress.

Ingredients

• All-purpose flour: Use 3/4 cup spooned and leveled. The correct amount keeps the sponge light. King Arthur or Gold Medal are reliable brands that give a consistent crumb.
• Baking powder and baking soda: 1/2 teaspoon baking powder and 1/2 teaspoon baking soda give lift and the right oven spring without making the cake cake-like.
• Warm spices: 1 1/4 teaspoons ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Freshly toasted and ground spices deepen flavor, but store-bought is perfectly fine.
• Eggs: 3 large eggs at room temperature. Room temperature eggs whip more easily and trap air for a springy sponge.
• Sugar: 1 cup granulated sugar for sweetness and structure.
• Pumpkin puree: 2/3 cup canned pumpkin puree (not pie filling). Libby’s or store-brand 100 percent pumpkin yield consistent moisture and flavor.
• Vanilla extract: 1/2 teaspoon to round out the flavors.
• Cream cheese filling: 8 ounces cream cheese softened, 6 tablespoons unsalted butter softened, 1 cup confectioners sugar, and 1 teaspoon vanilla for a silky, slightly tangy center that balances the spiced cake.

Instructions

Preheat and prepare the pan:Preheat the oven to 375 degrees F. Spray a 10x15-inch jelly roll or rimmed baking sheet with nonstick spray and line it with parchment paper, leaving a one-inch overhang along the short side. This overhang helps you lift the cake out after baking. Use a light spray of nonstick on the parchment so it doesn’t shift when you pour in the batter.Combine dry ingredients:In a medium bowl, whisk together 3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 1/4 teaspoons cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves until evenly distributed. Whisking aerates and ensures even spice distribution so every bite tastes balanced.Beat eggs and sugar:In a large bowl, use a hand mixer to beat 3 large room-temperature eggs and 1 cup granulated sugar on medium-high speed until thick, pale, and creamy — about 3 to 4 minutes. This step creates lift and a tender crumb. Scrape the bowl once to ensure even mixing.Add pumpkin and vanilla:Mix in 2/3 cup canned pumpkin puree and 1/2 teaspoon vanilla on low just until combined. Overmixing will deflate the eggs, so stop when ingredients are uniform.Fold in dry ingredients:Using a spatula or wooden spoon, gently fold the dry mixture into the wet mixture until just combined. Look for no streaks of flour. The batter should be smooth and pourable but not runny.Bake the sponge:Pour the batter evenly into the prepared pan and smooth the top with an offset spatula. Bake 13 to 15 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out mostly clean. Keep a close eye; overbaking dries the sponge.Roll the cake while hot:Immediately after removing from the oven, loosen the edges, lift the parchment with the cake, and place the cake top-side down onto a clean dish towel dusted with confectioners sugar. Starting at a short end, roll the cake and towel together into a tight spiral. Rolling while hot prevents cracks. Let cool completely rolled up, about 2 hours.Make the filling:In a medium bowl, beat one 8-ounce block of softened cream cheese and 6 tablespoons softened unsalted butter until smooth. Add 1 cup confectioners sugar and 1 teaspoon vanilla and beat until silky and lump-free. Chill briefly if the filling seems too soft to spread.Fill and re-roll:Carefully unroll the cooled cake, remove the towel, and spread the filling evenly over the sponge, leaving a small border. Re-roll the cake without the towel into a tight spiral. Wrap in plastic wrap and chill at least 1 hour or overnight to set the filling for clean slicing. Dust lightly with confectioners sugar before slicing.

Storage Tips

Store the roll wrapped tightly in plastic wrap in the refrigerator for up to 5 days; chilling firms the filling and makes slicing neater. For longer storage, wrap the roll first in parchment, then in plastic, and freeze for up to 3 months. To thaw, move it to the refrigerator overnight before slicing. When reheating individual slices, warm briefly in a 300 degree F oven for 5 minutes to slightly revive the sponge without melting the filling.

Ingredient Substitutions

For a dairy-free version, use dairy-free cream cheese and vegan butter alternatives, though the texture will be slightly different. You can swap half the all-purpose flour for whole wheat pastry flour for a nuttier flavor, but reduce baking time slightly and expect a denser crumb. If you prefer less sugar, reduce granulated sugar by 1/8 cup in the sponge and cut confectioners sugar in the filling by 1/4 cup, tasting as you go to maintain balance.

Serving Suggestions

Serve slices at room temperature for the softest texture, or slightly chilled for cleaner presentation. Pair with lightly whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream. Garnish with toasted pepitas or a sprinkle of extra cinnamon for visual contrast. This roll is perfect for holiday dessert trays, brunch spreads, or as a plated dessert after a cozy autumn dinner.

Cultural Background

The rolled sponge with filling is a classic technique found across many culinary traditions, from European jelly rolls to Eastern European honey cakes. This pumpkin variation blends American fall flavors with the old-world roulade technique, honoring seasonal ingredients while using a method that dates back centuries. The use of cream cheese in the filling gives it a distinctly American twist that became popular in the 20th century.

Seasonal Adaptations

In winter, swap pumpkin for sweet potato puree and add a pinch of cardamom. For spring, use lemon zest in the filling and fold mashed strawberries into the sponge for a lighter feel. At Thanksgiving, pipe small rosettes of extra filling on top and scatter toasted pecans for crunch. Small switches to spices and garnishes can adapt this cake to any season without changing the core technique.

Meal Prep Tips

Make the sponge a day ahead and keep it rolled and wrapped in the refrigerator. Prepare the filling the same day and assemble a few hours before serving. For easy transport, chill the assembled roll fully, then place it in a shallow dish lined with parchment and secure in a cake carrier. Slicing is easiest with a long serrated knife wiped between cuts to keep edges clean.

This roll is more than a dessert; it’s a ritual that invites people to slow down, share, and savor the season. Make it your own by experimenting with spices, garnishes, and accompaniments, and you’ll find it earns a permanent place in your fall repertoire.