Pumpkin Roll for Thanksgiving: Cream Cheese Filling, No Cracks

A pumpkin roll is a thin, tender spice cake rolled around a sweet cream cheese filling and sliced into pretty spirals. It tastes like pumpkin pie meets cinnamon cake, it is a classic on American Thanksgiving tables, and it looks far more impressive than the effort it takes. Better still, it must be made ahead, which makes it ideal for a busy holiday week.

Why it works

The cake is a sponge made mostly from whipped eggs, so it stays flexible enough to roll without cracking. Canned pumpkin purée (plain, not pie filling) gives moisture and colour, and a little cinnamon, ginger and nutmeg give the familiar warm flavour. If you cannot find canned pumpkin, use well-drained, thick homemade purée or roasted butternut squash purée.

Tips for a roll that does not crack

• Line the pan fully. Use parchment on the bottom and sides of a 15 x 10 inch (38 x 25 cm) jelly roll pan, and grease the paper well.
• Roll the cake while it is hot. Turn it out onto a clean tea towel dusted with powdered sugar, peel off the paper and roll the towel and cake together from the short end. Cooling it in the roll teaches the cake its shape.
• Cool completely before filling. A warm cake melts the filling. Give it at least 45 minutes.
• Soften the cream cheese. Cold cream cheese gives a lumpy filling; let it sit out for 30 minutes first.
• Chill before slicing. Two hours in the fridge firms the filling so the slices come out clean. Use a serrated knife and wipe it between cuts.

Variations

• Add a handful of finely chopped pecans or walnuts to the filling.
• Swap the vanilla in the filling for a little orange zest or maple syrup.
• Replace half the cinnamon with pumpkin pie spice for a stronger spiced flavour.
• For a Persian-inspired twist, add a pinch of ground cardamom to the cake and top with chopped pistachios and a few dried rose petals.

Serving ideas for Thanksgiving

Dust the roll with powdered sugar just before serving and set it on a long platter with fresh cranberries or sugared pecans. It pairs well with coffee, spiced apple cider or chai, and sits nicely beside a pumpkin pie or pecan pie on a dessert table because it is lighter than either.

Make-ahead and storage

Keep the filled roll tightly wrapped in the fridge for up to 4 days. It freezes beautifully for up to 2 months: wrap it in plastic and foil, then thaw overnight in the fridge. Slice just before serving.

Note for allergies: this recipe contains eggs, wheat and dairy.

Planning the whole meal? See our complete Thanksgiving dinner guide with a make-ahead timeline and every recipe in one place.