Spiced Pumpkin Roll with Tangy Cream Cheese Filling

Why You’ll Love This Recipe

• Light, flexible pumpkin sponge that rolls without cracking.
• Tangy, creamy filling balanced with warm spices.
• Make-ahead friendly; slices cleanly after chilling.
• Uses pantry ingredients and one sheet pan.

Grocery List

• Produce: 1 small lemon
• Dairy: 3 large eggs; 8 oz cream cheese; 4 Tbsp unsalted butter; 1–2 Tbsp heavy cream or milk (optional)
• Pantry: Pumpkin puree; all-purpose flour; granulated sugar; powdered sugar; baking powder; baking soda; vanilla extract; fine salt; ground cinnamon, ginger, nutmeg, cloves (optional); nonstick spray or butter; parchment paper

Full Ingredients

Pumpkin Sponge

• 3 large eggs, at room temperature
• 2/3 cup (133 g) granulated sugar
• 2/3 cup (160 g) unsweetened pumpkin puree
• 1 tsp vanilla extract
• 3/4 cup (90 g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves (optional)

Cream Cheese Filling

• 8 oz (226 g) cream cheese, softened
• 4 Tbsp (56 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar, sifted
• 1 tsp vanilla extract
• 1–2 tsp fresh lemon juice, to taste
• Pinch fine sea salt
• 1–2 tsp heavy cream or milk, only if needed for spreadability

For Rolling & Finishing

• 1/3 cup (40 g) powdered sugar for the towel, plus more for dusting
• Nonstick spray or butter, for pan
• Parchment paper, to line pan

Step-by-Step Instructions

Step 1: Prep the pan and towel

Heat oven to 375°F (190°C) with a rack in the center. Lightly grease a 15×10-inch jelly roll pan, line with parchment, then lightly grease the parchment. Lay out a clean, lint-free kitchen towel and sift 1/3 cup powdered sugar evenly over it; this prevents sticking when you roll the warm cake.

Step 2: Make the spiced dry mix

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This evenly disperses the spices and leaveners so the sponge rises uniformly.

Step 3: Build the batter

In a large bowl, beat the eggs and granulated sugar with a hand mixer on medium-high for 2–3 minutes until the mixture is thickened, pale, and forms ribbons. Beat in pumpkin puree and vanilla just until smooth. Using a spatula, fold in the dry ingredients in two additions until no dry streaks remain; do not overmix.

Step 4: Bake the sponge

Scrape batter into the prepared pan and spread into an even layer, corner to corner. Bake for 14 minutes, until the cake springs back lightly when touched and edges just begin to pull from the sides.

Step 5: Invert and pre-roll while warm

Immediately run a thin knife around the pan edges. Invert the hot cake onto the sugared towel and gently peel away the parchment. If any crisp edges remain, trim them off. Lightly dust the surface with a bit more powdered sugar, then starting from a short side, roll the cake up with the towel inside. Set seam-side down on a wire rack and cool until barely warm, 30–45 minutes.

Step 6: Make the tangy filling

While the cake cools, beat the softened cream cheese and butter together until creamy, 1–2 minutes. Add powdered sugar, vanilla, lemon juice, and a pinch of salt; beat until smooth and fluffy. If needed, add 1–2 tsp cream or milk to make it spreadable.

Step 7: Fill, roll tight, chill, and slice

Carefully unroll the cooled cake. Spread the filling evenly, leaving a 1/2-inch border on all sides. Re-roll the cake (without the towel) as tightly as you can without squeezing out the filling. Wrap snugly in parchment and then plastic wrap. Chill at least 2 hours (or up to 48 hours) for clean slices. Dust with powdered sugar. Use a sharp serrated knife, wiping between cuts, to slice 10 neat swirls.

Pro Tips

• Room-temperature eggs whip up thicker and give a lighter sponge.
• Do not overbake—pull it as soon as it springs back; an overbaked sponge is prone to cracking.
• Roll while warm so the cake “remembers” its shape; this keeps the final roll smooth.
• Sift powdered sugar onto the towel and the cake to prevent sticking and tearing.
• For ultra-clean slices, warm the serrated knife under hot water, dry, and saw gently.

Variations

• Maple-Pecan: Replace lemon juice with 1 tbsp pure maple syrup; sprinkle 1/3 cup finely chopped toasted pecans over the filling before rolling.
• Chai-Spiced: Swap the spices for 2 tsp chai spice blend; add a pinch of black pepper for warmth.
• Citrus Bright: Add 1 tsp orange zest to the batter and 1 tsp to the filling for a fragrant twist.

Storage & Make-Ahead

Refrigerate the rolled cake (wrapped) for up to 4 days. For longer storage, freeze the wrapped roll for up to 2 months; thaw overnight in the refrigerator before slicing. You can bake the sponge and pre-roll it (in the towel) up to 24 hours ahead; keep wrapped at room temperature, then fill and finish the next day.

Nutrition (per serving)

Approximate: 290 calories; 13 g fat; 37 g carbohydrates; 1 g fiber; 25 g sugars; 4 g protein; 220 mg sodium.