Easy Thanksgiving Cake Roll Holiday Dessert Everyone Loves

Soft, spiced pumpkin cake rolled around a luscious cream cheese filling, creating beautiful swirls that scream holiday elegance. This thanksgiving cake roll is the showstopper your dessert table needs this season!

It’s surprisingly simple to make, taking just 30 minutes of hands-on time, and delivers that wow-factor presentation your guests will remember. Fun fact: cake rolls became popular in America during the 1950s when home bakers discovered the joy of Swiss roll techniques.

If you loved our classic pumpkin pie bars, you’ll absolutely adore this thanksgiving cake roll—it captures all those beloved fall flavors in a stunning, slice-able format that’s perfect for feeding a crowd.

What is a Thanksgiving Cake Roll?

Ever wonder why we call it a “roll” when it’s really more of an edible work of art? This thanksgiving cake roll is essentially autumn perfection wrapped up in a tender sponge cake embrace. It’s like giving traditional pumpkin pie a glamorous makeover—same cozy spices, same creamy filling, but dressed to impress!

As they say, the way to a man’s heart is through his stomach, and this dessert takes that shortcut straight to everyone’s heart. Ready to roll with me on this baking adventure?

Why You’ll Love This Thanksgiving Cake Roll

The Perfect Holiday Centerpiece

This thanksgiving cake roll isn’t just dessert—it’s a conversation starter. The gorgeous spiral design looks like something from a fancy bakery, but you’ll create it right in your own kitchen. Each slice reveals those picture-perfect swirls of spiced cake and velvety cream cheese filling that make everyone reach for seconds.

The cake itself is wonderfully moist and tender, infused with warm cinnamon, nutmeg, and ginger that fill your home with the most inviting aromas. The cream cheese filling is sweet, tangy, and impossibly smooth, creating a perfect balance with the pumpkin-spiced cake.

Save Money While Impressing Everyone

Making this thanksgiving cake roll at home costs a fraction of what you’d pay at a bakery—we’re talking $8-10 in ingredients versus $30-40 for a store-bought version. Plus, you control the quality of every ingredient and can adjust sweetness levels to your family’s preferences.

You’ll use simple pantry staples like flour, sugar, eggs, and pumpkin puree, combined with a few special touches that elevate this dessert to something truly memorable. The cream cheese filling requires just four ingredients: cream cheese, butter, powdered sugar, and vanilla extract.

Versatile and Make-Ahead Friendly

This recipe is incredibly forgiving for busy holiday schedules. You can bake the cake a day ahead, fill it the morning of your gathering, and have one less thing to worry about when guests arrive. It also travels beautifully to potlucks and family dinners.

The flavor profile is customizable too—add a splash of maple syrup to the filling, sprinkle chopped pecans throughout, or dust with cinnamon sugar for extra sweetness. If you enjoy versatile desserts like our chocolate Swiss roll, this thanksgiving cake roll offers similar flexibility with seasonal flair.

Ready to create a dessert that’ll have your family asking you to make it every year? Let’s dive into this foolproof recipe!

How to Make Thanksgiving Cake Roll

Quick Overview

This thanksgiving cake roll comes together easier than you might think! The sponge cake bakes in just 12-15 minutes, creating a tender base that rolls without cracking.

The secret is rolling it while warm—this trains the cake to hold its spiral shape. Then you’ll unroll it, spread that dreamy cream cheese filling, and roll it back up for a stunning presentation.

Time Breakdown:

• Prep Time: 20 minutes
• Baking Time: 12-15 minutes
• Cooling Time: 30 minutes
• Assembly Time: 10 minutes
• Total Time: About 1 hour 15 minutes

Key Ingredients for Thanksgiving Cake Roll

For the Pumpkin Cake:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 large eggs (room temperature)
• 1 cup granulated sugar
• 2/3 cup pure pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

For the Cream Cheese Filling:

• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon (optional)

For Garnish:

• Additional powdered sugar for dusting
• Cinnamon stick for decoration
• Fresh cranberries (optional)
• Caramel sauce drizzle (optional)

Step-by-Step Instructions

Prepare Your Pan

Start by preheating your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, making sure the paper extends slightly over the edges for easy removal. Spray the parchment lightly with non-stick cooking spray and set aside. This preparation step is crucial for preventing sticking.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisking thoroughly ensures all the spices are evenly distributed, so every bite has that perfect autumn flavor. Set this mixture aside while you work on the wet ingredients.

Beat the Eggs and Sugar

Using a stand mixer or electric hand mixer, beat the eggs on high speed for about 5 minutes until they become thick, pale yellow, and tripled in volume. This step is essential—you’re incorporating air that makes the cake light and rollable. Gradually add the granulated sugar while continuing to beat, ensuring it’s fully dissolved into the eggs.

Add Pumpkin and Vanilla

Reduce the mixer speed to low and gently fold in the pumpkin puree and vanilla extract. Mix just until combined—overmixing at this stage can deflate those precious air bubbles you worked hard to create. The mixture should look smooth and evenly colored.

Combine Wet and Dry Ingredients

Gently fold the flour mixture into the pumpkin mixture using a rubber spatula. Use a folding motion rather than stirring—this preserves the airiness of the batter. Fold just until no flour streaks remain. The batter will be thick but pourable.

Bake the Cake

Pour the batter into your prepared pan and spread it evenly into all corners using an offset spatula. The batter should be about 1/4 inch thick throughout. Bake for 12-15 minutes, or until the top springs back when lightly touched. Watch carefully—overbaking makes the cake crack when rolling.

The Critical Rolling Step

The moment the cake comes out of the oven, dust a clean kitchen towel generously with powdered sugar. Immediately invert the hot cake onto the towel and carefully peel off the parchment paper. Starting from the short end, roll the cake up with the towel inside. This creates the cake’s “memory” of being rolled. Let it cool completely in this rolled position, about 30 minutes.

Prepare the Cream Cheese Filling

While the cake cools, beat the softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Add the powdered sugar and vanilla extract, beating until completely smooth and creamy. If the filling seems too thick, add a tablespoon of heavy cream. If it’s too thin, refrigerate for 15 minutes.

Assemble Your Thanksgiving Cake Roll

Carefully unroll the cooled cake—it should unroll easily without cracking. Spread the cream cheese filling evenly over the entire surface, leaving a 1/2-inch border along one short end. This prevents the filling from squeezing out. Roll the cake back up gently but firmly, without the towel this time. Place it seam-side down on a serving platter.

Finishing Touches

Cover the roll with plastic wrap and refrigerate for at least 1 hour before serving. This chilling time firms up the filling and makes slicing much cleaner. Just before serving, dust generously with powdered sugar. For extra elegance, add a cinnamon stick, fresh cranberries, or a drizzle of caramel sauce.

What to Serve Thanksgiving Cake Roll With

This thanksgiving cake roll is versatile enough to pair with various accompaniments that enhance its flavors:

Hot Beverages: Serve alongside freshly brewed coffee, spiced chai lattes, or hot apple cider. The warm drinks complement the cool, creamy filling perfectly.

Whipped Cream: Add a dollop of vanilla whipped cream or maple whipped cream on each slice for extra indulgence.

Ice Cream: A scoop of vanilla bean or cinnamon ice cream turns this into an over-the-top dessert experience.

Caramel or Chocolate Sauce: Drizzle warm caramel sauce or chocolate ganache over individual slices for added richness.

Fresh Fruit: Sliced apples, pears, or a handful of sugared cranberries add freshness and color to the plate.

Nuts: Toasted pecans or candied walnuts sprinkled on top add delightful crunch and nutty flavor.

Dessert Wine: For adult gatherings, pair with a sweet dessert wine like Moscato or late-harvest Riesling.

Top Tips for Perfecting Thanksgiving Cake Roll

Preventing Cracks

The most common issue with cake rolls is cracking. To prevent this, avoid overbaking—the cake should be moist and springy. Roll it while still warm, and roll it tightly but gently. If you see small cracks forming, don’t worry—the powdered sugar dusting covers minor imperfections beautifully.

Room Temperature Ingredients

Using room temperature eggs helps them whip up to maximum volume. Cold eggs won’t incorporate as much air, resulting in a denser cake. Let eggs sit on the counter for 30 minutes before starting, or place them in warm water for 5 minutes.

Pumpkin Puree vs. Pumpkin Pie Filling

Always use pure pumpkin puree, not pumpkin pie filling. Pie filling contains added sugars and spices that will throw off the recipe’s balance. Check the label carefully—the only ingredient should be pumpkin.

The Perfect Roll

When rolling the cake with the towel, start from the short end and roll tightly. This creates tighter, prettier swirls. If rolling from the long end, you’ll get more spiral layers but a thinner roll.

Cream Cheese Filling Consistency

Your cream cheese and butter must be truly softened—leave them out for at least an hour. Cold cream cheese creates lumps that won’t smooth out. If you’re in a rush, cut the cream cheese into cubes and microwave for 10 seconds.

Make-Ahead Strategy

You can bake the cake layer up to 2 days ahead. Keep it rolled in the towel, wrapped in plastic wrap, and refrigerated. Bring to room temperature before unrolling and filling. The filled roll keeps beautifully for up to 3 days refrigerated.

Flavor Variations

Add 1/4 cup mini chocolate chips to the filling for a chocolate-pumpkin version. Or fold in 2 tablespoons of maple syrup for a maple-cream cheese filling. A tablespoon of bourbon or rum in the filling adds sophisticated depth for adult gatherings.

Slicing Like a Pro

Use a sharp, thin knife and wipe it clean between each slice. This prevents dragging filling and creates clean, beautiful spirals. For the cleanest cuts, chill the roll thoroughly before slicing.

Storing and Reheating Tips

Refrigerator Storage

Store your thanksgiving cake roll covered in the refrigerator for up to 4 days. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out and absorbing other flavors. The cream cheese filling requires refrigeration, so never leave this dessert at room temperature for more than 2 hours.

For the best texture and flavor, remove the cake roll from the refrigerator 15-20 minutes before serving. This takes the chill off and allows the flavors to fully bloom.

Freezing Instructions

This thanksgiving cake roll freezes beautifully for up to 2 months. Wrap the entire roll (without powdered sugar garnish) tightly in plastic wrap, then wrap again in aluminum foil. Label with the date and freeze.

To thaw, transfer the wrapped roll to the refrigerator overnight. Never thaw at room temperature, as this can cause condensation that makes the cake soggy. Once thawed, dust with fresh powdered sugar before serving.

You can also freeze individual slices for quick single servings. Wrap each slice separately in plastic wrap, then place all slices in a freezer bag. Thaw individual slices in the refrigerator for 2-3 hours.

Reheating

This dessert is meant to be served cold or at room temperature, so reheating isn’t recommended. The cream cheese filling doesn’t respond well to heat and can become runny. If you prefer your desserts less cold, simply let slices sit at room temperature for 20-30 minutes before enjoying.

Frequently Asked Questions

Why did my cake roll crack when I rolled it?

Cracking usually happens when the cake is overbaked or rolled when too cool. The cake must be rolled while still warm and pliable. If you let it cool completely before the first roll, it will crack. Also, ensure you’re not overbaking—the cake should still be moist and springy to the touch.

Can I make this thanksgiving cake roll ahead of time?

Absolutely! This is actually one of the best make-ahead desserts. You can bake and fill it up to 2 days before serving. Keep it wrapped and refrigerated until ready to serve. The flavors often improve after a day as they meld together.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is pure pumpkin with no additives. Pumpkin pie filling contains added sugar, spices, and sometimes other thickeners. For this recipe, you must use pure pumpkin puree to control the sweetness and spice levels. Check the can label—the only ingredient should be pumpkin.

Can I use a different filling instead of cream cheese?

Yes! You can use mascarpone cheese for a lighter, less tangy filling. Whipped cream stabilized with gelatin also works, though it won’t be as rich. Some people enjoy a maple buttercream or even a chocolate ganache filling for variation.

How do I prevent the filling from squeezing out the ends?

Leave a 1/2-inch border of unfilled cake along one short end. Don’t overfill—too much filling will squeeze out. Roll firmly but not too tightly. If some filling does squeeze out, simply wipe it away and cover that end with extra powdered sugar or garnish.

Can I make this gluten-free?

Yes, you can substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. Make sure it contains xanthan gum. The texture might be slightly different, but it still works well. Avoid almond flour or coconut flour, as these require recipe adjustments.

My filling is too runny—what went wrong?

This usually means your cream cheese or butter was too warm. Refrigerate the filling for 30 minutes to firm it up. Next time, ensure your cream cheese is softened but still cool to the touch, not warm or melty.

How thin should I spread the batter in the pan?

Aim for an even 1/4-inch thickness throughout. Use an offset spatula to spread it into all corners. If the batter is too thick in spots, those areas will be harder to roll. Too thin, and the cake might tear.

Can I add nuts to this recipe?

Definitely! Fold 1/2 cup of finely chopped pecans or walnuts into the batter, or sprinkle them over the filling before rolling. Toasted nuts add the best flavor. Just chop them fine so they don’t interfere with rolling.

What size pan do I need for this recipe?

A 15x10x1-inch jelly roll pan (also called a half-sheet pan) is essential. A 9×13-inch pan is too small and will make the cake too thick to roll properly. Don’t skip this—the pan size directly affects the outcome.

Nutrition Information

Nutrient	Per Slice (1/10 of roll)
Calories	285
Total Fat	12g
Saturated Fat	7g
Cholesterol	85mg
Sodium	180mg
Total Carbohydrates	42g
Dietary Fiber	1g
Sugars	32g
Protein	4g
Vitamin A	45% DV
Calcium	6% DV
Iron	8% DV

Nutrition information is approximate and based on 10 serving

Final Thoughts

This thanksgiving cake roll deserves a permanent spot on your holiday dessert rotation. It combines everything we love about Thanksgiving—warm spices, pumpkin, cream cheese, and a presentation that makes everyone feel special.

The best part? Once you master the rolling technique (which is easier than it sounds), you’ll find yourself making this for every fall gathering. It’s elegant enough for formal dinners yet simple enough for casual family meals.

Don’t be intimidated by the rolling process. Take your time, follow the steps carefully, and remember that even if it’s not picture-perfect, it will taste absolutely amazing. Your family will appreciate the effort and love you put into creating this beautiful dessert.

Ready to start your own thanksgiving cake roll tradition? Grab your ingredients, set aside an hour, and get ready to impress everyone at your table. Happy baking, and may your holiday season be filled with delicious memories!

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