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Easy Pumpkin Roll with Cream Cheese Filling Recipe

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A cozy pumpkin roll with a creamy, tangy filling that started as a happy kitchen accident. This soft, spiced cake is rolled with a luscious cream cheese filling for a showstopping dessert that’s perfect for autumn.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree (not pumpkin pie filling)
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves)
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting the towel
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly-roll pan with parchment paper, leaving overhang on long sides. Lightly grease parchment with butter or non-stick spray.
  2. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 2-3 minutes until thick, pale, and ribbon-like.
  3. Reduce speed to low and mix in pumpkin puree and vanilla extract until just combined.
  4. In a separate small bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add dry ingredients to wet mixture, folding gently with a rubber spatula until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes, until top springs back when lightly touched and edges pull away from pan.
  7. While cake bakes, lay a clean kitchen towel flat on counter and dust generously with powdered sugar through a sifter.
  8. Immediately after baking, flip cake onto prepared towel. Carefully peel off parchment paper. Starting from one short end, roll cake and towel together into a tight log. Cool completely on a wire rack, seam-side down (about 45 minutes to 1 hour).
  9. In a medium bowl, beat softened cream cheese and butter until smooth and fluffy, about 2 minutes. Add sifted powdered sugar, vanilla extract, and pinch of salt. Beat for another 2-3 minutes until light and airy.
  10. Once cake is completely cool, gently unroll. Spread cream cheese filling evenly over surface, leaving a 1/2-inch border around edges.
  11. Carefully re-roll cake without towel, using parchment paper or hands to guide. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before serving.
  12. Just before serving, trim ends for neat appearance, then slice into 1-inch rounds. Dust with extra powdered sugar if desired.

Notes

Roll the cake while it’s still warm to prevent cracking. Use a smooth, lint-free towel generously dusted with powdered sugar. Ensure cream cheese and butter are truly softened for a smooth filling. Chill the rolled cake for at least 1 hour before slicing for clean cuts. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese and vegan butter.

Nutrition

Keywords: pumpkin roll, cream cheese filling, pumpkin dessert, fall dessert, easy pumpkin recipe, pumpkin cake roll

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