Pumpkin Roll With Cream Cheese Filling

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 →