Pumpkin Butter & Cream Cheese Filled Pumpkin Roll

Ingredients

• 3eggs
• 200 g (1 cup)sugar
• 160 g (⅔ cup)puréed pumpkin (butternut squash is also used)
• 1 tsp (about 5 g)bicarbonate of soda
• ½ tspground cinnamon
• 90 g (¾ cup)plain flour
• 227 g (8 oz)cream cheese, softened
• 120 g (1 cup)icing sugar
• 1 tsp (5 ml)vanilla
• 2 tsp (10 g)butter
• 57 g (2 oz; about 5 heaped tsp, or to taste)pumpkin butter

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Line the tin

   Cover the base of a 38 × 23 cm (15 × 9 in) Swiss roll tin with baking parchment.

3. 3

   Mix eggs and sugar

   Beat the 3 eggs with 200 g (1 cup) sugar.

4. 4

   Add dry ingredients

   Add 160 g (⅔ cup) pumpkin purée, 1 tsp bicarbonate of soda, ½ tsp cinnamon and 90 g (¾ cup) flour. Mix gently.

5. 5

   Bake the sponge

   Pour the mixture into the prepared tin and bake for 15 minutes, or until done.

6. 6

   Turn out the sponge

   Turn the sponge out onto a linen tea towel or waxed paper dusted with icing sugar.

7. 7

   Roll and cool

   Roll it up straight away as you would a Swiss roll, then leave it to cool.

8. 8

   Mix the filling

   In a bowl, mix 227 g (8 oz) softened cream cheese with 120 g (1 cup) icing sugar, 1 tsp vanilla and 2 tsp butter. Add 5 heaped tsp pumpkin butter, or 57 g (2 oz) or more if desired, and mix well.

9. 9

   Fill and reroll

   When the sponge is completely cool, unroll it, spread over the filling and roll it up again.

10. 10

    Chill before slicing

    Refrigerate the roll and slice it once it has chilled.

What is a pumpkin roll?

A pumpkin roll is a thin, flexible sponge cake rolled around a sweet filling, in the style of a Swiss roll. It is a familiar American-style autumn bake, pairing pumpkin and warm spice with a creamy centre.

This version adds pumpkin butter to the cream cheese filling, echoing the pumpkin flavour in the sponge. Rolling the cake while it is still warm helps it take shape before it is filled.

Nutrition and macros by portion

The nutrition label shows one serving as written: 236 calories, 4g protein, 36g carbs, 9g fat.

The sugar and flour provide most of the carbohydrates, while the cream cheese and butter contribute much of the fat; eggs and cream cheese provide some protein. Pair a slice with fresh fruit or plain yoghurt for a more balanced plate.

Choosing the pumpkin

Pumpkin purée: Use smooth, thick purée rather than pumpkin with excess liquid, which can make the sponge heavy. The recipe also suggests puréed butternut squash as an alternative.

Pumpkin butter: Stir it into the filling to taste; the stated amount is about 57 g, with more allowed if you want a stronger pumpkin flavour.

Get the tin and towel ready

Parchment: Line the base of the 38 × 23 cm tin before mixing the batter so the thin sponge can be turned out promptly.

Dusting: Have a clean tea towel or sheet of waxed paper ready with icing sugar on it. This gives the sponge a surface to roll against and helps reduce sticking.

Roll while warm

First roll: Turn out the sponge and roll it immediately, before it cools and becomes less pliable. Handle it gently so the thin cake keeps together.

Cool completely: Let the rolled sponge cool before unrolling it to add the filling. Spreading cream cheese filling onto a warm cake can soften the filling and make the roll harder to assemble.

Check the sponge for doneness

Bake time: The recipe gives 15 minutes at 175°C (350°F), but also says to bake until done. Start checking around that time; the sponge should look set rather than wet in the centre.

Keep an eye on it: A thin cake can overbake quickly, and a dry sponge is more likely to crack as it is rolled.

Filling texture and flavour

Softened cream cheese: Let it soften before mixing so it blends more easily with the icing sugar, vanilla and butter.

Smooth mixture: Mix in the pumpkin butter thoroughly, then spread the filling in an even layer over the cooled sponge. Leave enough flexibility to reroll without squeezing filling out at the edges.

Serving the roll

Chill: Refrigerate the completed roll before slicing, as directed. Chilling helps the filling firm up and makes neater slices easier.

Pairing: Serve a slice with tea or coffee, or alongside fresh fruit for a simple breakfast or dessert plate.

Recipe notes & tips

• Weigh the flour and pumpkin purée for a more consistent sponge.
• Prepare the lined tin and sugared towel before you begin mixing.
• Roll the sponge as soon as it is turned out, while it is still warm.
• Wait until the sponge has cooled completely before spreading on the filling.
• Chill the assembled roll before cutting it for cleaner slices.

Variations

• Add more pumpkin butter: Increase it to taste for a stronger pumpkin note in the filling.
• Use butternut squash: Replace the pumpkin purée with puréed butternut squash as suggested in the recipe.
• Boost the spice: Add a little extra cinnamon to the sponge for a more pronounced warm-spice flavour.
• Serve with fruit: Add fresh pear or apple alongside each slice for a fruity contrast.
• Dust before serving: Finish the chilled roll with a light dusting of icing sugar.

Common mistakes to avoid

• Overbaking the sponge: Check it at 15 minutes and remove it once it is set so it remains flexible.
• Rolling after cooling: Roll the cake as soon as it is turned out while it is still warm.
• Filling a warm sponge: Let it cool completely first so the cream cheese mixture stays in place.
• Using wet purée: Choose thick, smooth purée to avoid making the sponge heavy.
• Skipping the chill: Refrigerate the finished roll before slicing to help the filling firm up.

How to store

Keep the roll covered in the refrigerator and use within 3 days. Serve chilled; reheating is not recommended because it softens the cream cheese filling.

Frequently asked questions