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4.67 from 6 votes

Spiced Pumpkin Roll with White Chocolate Cream Cheese Filling

Perfectly spiced, extra pumpkin-y, and SO. GOOD. This Spiced Pumpkin Roll with White Chocolate Cream Cheese Filling is the simple but delicious dessert you've been searching for this holiday season!
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 344kcal
Author: Traci


Pumpkin Sponge

  • cup all purpose flour
  • 1 Tablespoon corn starch
  • 1 teaspoon pumpkin pie spice
  • 1 cup granulated sugar
  • 5 large eggs, room temperature
  • ¾ cup pumpkin purée
  • ¼ cup vegetable oil
  • powdered sugar, to top

White Chocolate Cream Cheese Filling

  • ¼ cup white chocolate
  • 1 cup cream cheese
  • 1 cup powdered sugar, sifted



  • Heat oven to 375 degrees F.
  • Line a 10"x15" pan with parchment paper.
  • Spray lightly with cooking spray. Set aside.
  • In a small bowl, combine flour, cornstarch, and pumpkin pie spice. Set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat eggs and sugar until light and fluffy, about 10 minutes.
  • Mix in pumpkin.
  • Sift flour mixture over pumpkin mixture.
  • Stir to combine.
  • Remove 1 cup of batter and combine it with vegetable oil, mixing well.
  • Stir back into sponge.
  • Pour into prepared pan, making sure to get batter all the way to edges and in corners.
  • Tap to level and remove air bubbles.
  • Bake for 12 minutes, or until cake is just done.
  • While cake is baking, lay out a clean dish towel and top it with a piece of parchment paper.
  • When cake comes out of the oven, sift powdered sugar over top.
  • Immediately invert it onto parchment paper.
  • Carefully remove pan and peel parchment off of baked cake.
  • Beginning with short end, roll cake and parchment up together jelly roll-style.
  • Set aside to cool for 15 minutes.
  • Carefully unroll.
  • Allow to cool before filling.


  • Melt white chocolate using a bain marie. Set aside.
  • With an electric mixer, beat cream cheese smooth.
  • Mix in white chocolate.
  • Add powdered sugar and beat until smooth.

Putting It Together

  • Spread filling over the top of the unrolled, cooled sponge, leaving 1/2" border around edges.
  • Beginning with short side, carefully roll up, making sure to tuck the cake tightly.
  • Remove from parchment and place on serving platter.
  • Refrigerate until ready to serve.


  • Make sure you have pumpkin purée NOT pumpkin pie filling.
  • When you're baking this sponge, do NOT over bake. Over baking results in a cake that cracks and becomes unroll-able. Take the cake out when it is JUST baked.
  • Do not allow to cool completely before unrolling! If it's too cold when you try to unroll, the cake will crack because, once it's cold, the cake forms into that roll shape and is no longer flexible.
  • Be sure to roll when the cake is just cool enough to not melt the filling.
  • Do not roll parchment up into filled cake!
  • When melting the white chocolate, be careful to not overheat it.
  • The flowers I used for decoration are not meant to be eaten. I used them strictly for the purpose of a pretty picture! Use frosting to decorate or even edible flowers to decorate your roll.


Serving: 1slice | Calories: 344kcal | Carbohydrates: 44g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 113mg | Potassium: 124mg | Fiber: 1g | Sugar: 35g | Vitamin A: 3301IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg