Classic Pumpkin Roll (Not Too Sweet!)

There's something about a homemade pumpkin roll with cream cheese filling that makes it a fall favorite. A soft, pumpkin-spiced cake wrapped around a smooth, creamy filling, finished with a dusting of powdered sugar. It's a beautiful dessert to bring to Thanksgiving or a holiday gathering, and despite that impressive swirl, it's easier to make than you might think!

I've always liked this version because it isn't overly sweet. The pumpkin cake has plenty of warm cinnamon and spice, while the cream cheese filling is rich without being overloaded with sugar. This is one of those recipes I look forward to making every fall, and the trickiest part—rolling the cake—is actually pretty simple once you know how to do it.

A Few Ingredients Worth Mentioning

There aren't many ingredients in this classic pumpkin roll, but a few are worth a closer look.

• White whole wheat flour: This gives the cake a slightly heartier texture while keeping the flavor mild. If you don't have it, regular all-purpose flour is a good alternative. The texture may be a little softer.
• Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. The filling already has sugar and spices, which would change the recipe.
• Pumpkin pie spice, cinnamon, and nutmeg: These bring out the pumpkin flavor without making the cake overly sweet.
• Cream cheese: Full-fat, brick-style cream cheese works best for the filling. Make sure it's softened before mixing so the filling turns out smooth.

The Trick to Rolling a Pumpkin Roll Without Cracking

If there's one thing that makes people nervous about pumpkin rolls, it's getting the cake into that beautiful spiral without breaking it. But here's the trick: roll the cake while it's still warm, before adding the filling.

As soon as the cake comes out of the oven, carefully lift it from the pan using the parchment paper. Starting at one of the short ends, gently roll the warm cake up with the parchment paper inside. The paper keeps the layers separated so they don't stick together.

Let the cake cool completely in its rolled shape. This helps it hold that curve when you carefully unroll it to add the filling.

Once cooled, spread the cream cheese mixture evenly over the cake, leaving a little room around the edges. Then roll it up again, this time peeling away the parchment paper as you go.

One reader told us the parchment-paper trick worked perfectly for her pumpkin roll. It's a simple step, but it makes the whole process a lot less intimidating!

The Cream Cheese Filling Makes It

A classic pumpkin roll wouldn't be the same without its cream cheese filling. It's that combination of tangy cream cheese, butter, vanilla, and powdered sugar that makes every slice so good.

What sets this filling apart is that it uses just ¾ cup of powdered sugar and 2 tablespoons of butter. Many traditional pumpkin rolls use more of both, but I like the balance here. The filling is creamy and rich without being overwhelmingly sweet.

For the smoothest filling, make sure the cream cheese and butter are softened before mixing. And don't spread it over the cake until the cake is completely cool, or the filling can soften and become messy.

Make It Ahead and Store the Leftovers

Pumpkin roll is a great make-ahead dessert, especially when you're preparing several dishes for Thanksgiving. Once assembled, wrap it tightly in plastic wrap and refrigerate for at least 1 hour before slicing. Making it the day before gives the filling even more time to firm up.

Refrigerator: Keep the pumpkin roll tightly wrapped or stored in an airtight container in the refrigerator for up to 4–5 days.

Freezer: This pumpkin roll also freezes well. Wrap the finished roll tightly in plastic wrap, followed by foil, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before slicing.

Dust with powdered sugar just before serving for a beautiful finishing touch.

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Explore More Classic Fall Recipes

• How to Make a Fall Charcuterie Board: an irresistible assortment of smoky meats, velvety cheeses, tangy pickles, sliced bread and autumnal delights.
• Pumpkin French Toast with Whipped Cinnamon Butter: Fluffy and savory french toast with the amazing pumpkin spice you are looking for.
• Cheesecake Swirl Banana Bread: freshly baked banana bread with an amazing cream cheese swirl surprise baked into it.
• Carrot Cake Muffins: These are a year-round classic but I love them in Fall.

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