Pumpkin Roll with Cream Cheese Filling Recipe

Ingredients

• 3 largeeggs
• 200 g (1 cup)white sugar
• 163 g (⅔ cup)pumpkin purée
• 15 ml (1 tablespoon)pumpkin pie spice
• 94 g (¾ cup)plain flour
• 5 ml (1 teaspoon)bicarbonate of soda
• 227 g (8 oz)softened cream cheese
• 43 g (3 tablespoons)softened butter
• 5 ml (1 teaspoon)vanilla paste
• 120 g (1 cup), plus extra for dustingicing sugar

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Beat the wet ingredients

   In a large bowl, beat the eggs with the white sugar and pumpkin purée.

3. 3

   Mix the dry ingredients

   In a separate bowl, stir together the plain flour, pumpkin pie spice and bicarbonate of soda.

4. 4

   Combine the mixtures

   Gradually add the dry mixture to the beaten egg mixture, mixing until smooth.

5. 5

   Prepare the tray

   Line a 44.5 × 33 × 2.5 cm (17½ × 13 × 1 in) baking tray with baking parchment, letting it overhang the sides by about 2.5 cm (1 in). Spread the batter evenly over the parchment with an offset spatula. The tray need not be exactly this size, but it should be at least 2.5 cm (1 in) deep.

6. 6

   Bake the sponge

   Bake for 15 minutes, or until the top springs back when touched. Take the tray out and let the cake cool just enough to handle, then lift it out using the overhanging parchment.

7. 7

   Roll while warm

   Starting at a short end, gently roll up the cake with the parchment inside. Leave it to cool completely on a wire rack.

8. 8

   Make the filling

   Beat the cream cheese, butter and icing sugar until smooth.

9. 9

   Fill the cake

   Unroll the cooled cake and spread the cream cheese mixture over it with an offset spatula, leaving a 6 mm (¼ in) border so the filling is less likely to squeeze out.

10. 10

    Chill the roll

    Roll the cake up again, this time without the parchment. Cover it in cling film and chill for at least 2 hours before serving.

11. 11

    Dust and serve

    Dust the roll with icing sugar just before serving.

What is a pumpkin roll?

A pumpkin roll is an American rolled sponge cake filled with sweetened cream cheese. It is often served in autumn and around the holidays, when pumpkin and warming spices are popular baking flavours.

This version uses a thin pumpkin sponge and a simple cream cheese filling. Rolling the sponge while it is still warm helps it take shape before it cools.

Nutrition and macros by portion

The nutrition label shows one serving as written: 299 calories, 5g protein, 43g carbs, 13g fat.

The sponge gets most of its carbohydrates from the flour and sugar, while the cream cheese and butter contribute much of the fat and some of the protein. Serve a slice with fresh fruit for a simple contrast alongside the rich filling.

Getting the sponge right

Wet mixture: Beat the eggs, sugar and pumpkin purée together before adding the dry ingredients. Mix the flour, spice and bicarbonate of soda separately so they are distributed evenly.

Even layer: Spread the batter across the lined tray in a level layer. An offset spatula helps reach the corners and keeps the sponge thickness consistent.

The first roll

Warm cake: Let the baked sponge cool only until it is manageable, then roll it around the parchment from a short end. The parchment separates the layers and gives the cake a shape to follow as it cools.

Gentle handling: Lift the sponge using the parchment overhang and roll without pulling or pressing hard. If it cools completely flat, it may be more prone to cracking when shaped.

Making a smooth filling

Softened ingredients: Use softened cream cheese and butter so they beat together smoothly with the icing sugar. Beat until the mixture is even, with no obvious lumps.

Neat border: Leave a 6 mm (¼ in) gap at the edges when spreading the filling. This gives it room to shift as the cake is rolled.

How to tell when it is done

Sponge cue: The top should spring back when gently touched after 15 minutes in the oven. Avoid relying on colour alone, as the pumpkin and spices can make the surface look quite dark.

Cooling cue: Let the rolled sponge cool completely before unrolling it to add the filling. Chilling the finished roll for at least 2 hours helps it firm up for slicing.

Serving and timing

Chill time: The method includes at least 2 hours of chilling after the cake is assembled, in addition to baking and cooling. Plan for that resting time even though the listed total time is 30 minutes.

To serve: Dust the roll with icing sugar just before slicing. Serve it on its own or alongside fresh fruit or a hot drink.

Recipe notes & tips

• Line the tray with enough parchment overhang to lift the sponge out easily.
• Spread the batter right to the edges so the baked sponge is an even thickness.
• Roll the cake while it is warm enough to shape but cool enough to handle.
• Let the sponge cool completely before adding the cream cheese filling.
• Keep the filling just inside the edges to reduce squeeze-out as you roll.
• Chill the wrapped roll for at least 2 hours before slicing.

Variations

• Adjust the spice: Use a pumpkin pie spice blend you enjoy while keeping the stated amount.
• Add citrus: Mix a little finely grated orange zest into the cream cheese filling.
• Add nuts: Scatter finely chopped pecans over the filling before rolling.
• Finish simply: Leave off the icing sugar dusting for a less sweet-looking finish.
• Make smaller slices: Cut the roll into thinner portions for a lighter serving.

Common mistakes to avoid

• Overbaking the sponge: Check at 15 minutes and take it out when the top springs back.
• Rolling it cold: Shape the sponge while it is still warm enough to bend, using the parchment.
• Unrolling too soon: Let the rolled cake cool completely before opening it to add the filling.
• Spreading filling to the edge: Leave a 6 mm (¼ in) border to limit spill-out.
• Skipping the chill: Refrigerate the covered roll for at least 2 hours so it firms before serving.

How to store

Keep the roll covered in the refrigerator and use within 3 days. Serve chilled; if you prefer it less cold, let a slice stand briefly at room temperature rather than reheating the whole roll.

Frequently asked questions