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Best Spiced Pumpkin Roll with Cream Cheese Filling

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A tender, perfectly spiced pumpkin cake rolled with a creamy, tangy cream cheese filling. This impressive-looking dessert is surprisingly easy to make and perfect for fall gatherings, Thanksgiving, or any time you crave autumn flavors.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup pumpkin purée (100% pure, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar for rolling
  • 8 ounces cream cheese, softened
  • ¼ 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 the long sides. Lightly spray parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with a hand mixer on medium-high speed for 2-3 minutes until thick, pale, and ribbon-like.
  4. Mix in pumpkin purée and vanilla extract on low speed until just combined.
  5. Fold dry ingredients into wet mixture in two additions, using a rubber spatula. Fold just until no streaks of flour remain. Do not overmix.
  6. Spread batter evenly into prepared pan. Bake for 13-15 minutes, until top springs back when lightly touched and edges start to pull away from pan.
  7. While cake bakes, lay a clean kitchen towel flat on counter and dust generously with powdered sugar.
  8. As soon as cake comes out of oven, run a knife around edges to loosen. Invert cake onto prepared towel. Carefully peel off parchment paper.
  9. Starting from one short end, roll cake and towel together into a tight log. Let cool completely in rolled position, seam side down, about 1 hour.
  10. For filling: Beat softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add sifted powdered sugar, vanilla extract, and pinch of salt. Beat on low until combined, then increase to medium-high and beat 2 minutes until light and fluffy.
  11. Once cake is completely cool, gently unroll. Spread cream cheese filling evenly over cake, leaving a ½-inch border on all sides.
  12. Carefully roll cake back up without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.
  13. Before serving, trim about ½ inch off each end. Slice into 1-inch pieces using a serrated knife. Dust with powdered sugar right before serving.

Notes

Roll the cake while it’s still warm to prevent cracking. If cracks occur, the cream cheese filling will cover them. For best results, chill the roll for at least 2 hours before slicing. The roll can be made up to 2 days ahead and stored in the refrigerator. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin roll, pumpkin dessert, cream cheese filling, fall dessert, Thanksgiving dessert, pumpkin cake roll, spiced pumpkin roll

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