Tender, delicately spiced, and wrapped around a rich cream cheese filling, this classic pumpkin roll is the ultimate cozy autumn treat. With its stunning spiral slice and warm hint of cinnamon, it makes a showstopping centerpiece for any holiday gathering or fall dessert spread.
Prep time: 15 minutes
Bake time: 7–10 minutes at 400°F (200°C)
Chilling time: At least 1 hour
Difficulty: Easy
Yield: 8–10 servings
Ingredients
For the Pumpkin Sponge Cake
- 3 large eggs, room temperature
- ½ cup minus 1 tbsp (90 g) granulated sugar
- ⅔ cup (150 g) pure pumpkin purée (canned or fresh, drained of excess liquid)
- ¾ cup (90 g) all-purpose flour
- 1 pinch fine salt
- (Optional: ½ tsp pumpkin pie spice or ground cinnamon)
For the Cream Cheese Filling & Frosting
- 8 oz (227 g / 1 brick) cream cheese, softened to room temperature
- ⅔ cup (150 g / 150 ml) cold heavy whipping cream (30–35% milk fat)
- ¼ cup (50 g) granulated sugar (or powdered sugar)
- 1 pinch ground cinnamon
Garnish
- Powdered sugar and ground cinnamon, for dusting
Instructions
Prep the Oven & Sheet Pan: Preheat your oven to 400°F (200°C). Line a 10×15-inch jelly roll pan or rimmed baking sheet with parchment paper.
Beat the Eggs & Sugar: In a large bowl using an electric stand mixer fitted with the whisk attachment, beat the whole eggs and granulated sugar on high speed for 8 to 10 minutes until thick, pale, and ribbons form when lifted. (Or run in a heated thermo-cooker bowl with butterfly whisk: 6 min at 37°C / speed 4, followed by 6 min unheated at speed 4).
Fold in Pumpkin & Flour: Sift in the all-purpose flour and salt (and optional spices). Add the pumpkin purée. Gently fold everything together with a rubber spatula using broad, sweeping strokes just until incorporated, being careful not to deflate the batter.
Bake: Spread the batter evenly across the prepared baking sheet.
Bake immediately for 7 to 10 minutes at 400°F (200°C) until the top springs back when lightly pressed.
Roll While Warm: Invert the hot sponge cake onto a second sheet of parchment paper lightly dusted with powdered sugar.
Peel off the original baking paper from the back.
Starting from the short side, roll the cake up tightly inside the fresh paper sheet. Let it cool completely to room temperature while rolled up to build “cake memory.”
Whip the Filling: In a chilled mixing bowl, whip the softened cream cheese, cold heavy cream, sugar, and ground cinnamon until thick, smooth, and firm peaks form.
Assemble: Gently unroll the cooled sponge cake. Spread about two-thirds (⅔) of the cream cheese filling evenly across the surface.
Reroll the cake tightly without the paper.
Frost the exterior top and sides with the remaining one-third (⅓) of cream.
Chill & Serve: Refrigerate for at least 1 hour before slicing. Dust the top with a sprinkle of powdered sugar and ground cinnamon just before serving.
