Pumpkin Roll With Cream Cheese Filling
4.3
(110)
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 →
Recipe information
Total Time
35 minutes plus cooling
Yield
10–12 servings
Ingredients
Cake
Filling and Assembly
Preparation
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 →
Recipe notes
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