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Easy Pumpkin Roll with Cream Cheese Filling Recipe

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A tender, spiced pumpkin cake rolled with a creamy, tangy cream cheese filling. This quick and easy recipe delivers a showstopper dessert perfect for fall gatherings, with tips to ensure a perfect roll every time.

Ingredients

  • All-purpose flour, ¾ cup (95g)
  • Granulated sugar, 1 cup (200g)
  • Baking powder, 1 teaspoon
  • Baking soda, 1 teaspoon
  • Ground cinnamon, 2 teaspoons
  • Ground ginger, 1 teaspoon
  • Ground nutmeg, ½ teaspoon
  • Salt, ½ teaspoon
  • Pumpkin puree, ⅔ cup (160g)
  • Large eggs, 3, room temperature
  • Vanilla extract, 1 teaspoon
  • Powdered sugar, for dusting the towel
  • Cream cheese, 8 ounces (226g), softened
  • Unsalted butter, ¼ cup (57g), softened
  • Powdered sugar, 1 cup (120g), sifted
  • Vanilla extract, 1 teaspoon

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center. Line your jelly roll pan with parchment paper, leaving a slight overhang on the long sides. Grease the parchment well with butter or non-stick spray.
  2. Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  3. Combine the wet ingredients. In a large bowl, beat the pumpkin puree, eggs, and vanilla extract together until smooth.
  4. Combine wet and dry. Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula until just combined. Do not overmix.
  5. Spread the batter. Pour the batter into the prepared pan and spread it evenly using an offset spatula or the back of a spoon.
  6. Bake for 12-15 minutes. The cake is done when the top springs back lightly when touched and the edges start to pull away from the pan.
  7. Prepare the rolling surface. While the cake bakes, lay a clean kitchen towel flat on your counter. Dust it generously with powdered sugar.
  8. Roll while hot. As soon as the cake comes out of the oven, turn it out onto the sugared towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake and towel together into a tight log.
  9. Cool completely. Place the rolled cake seam-side down on a cooling rack. Let it cool completely, about 30-40 minutes.
  10. Make the filling. While the cake cools, beat the softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Add the sifted powdered sugar and vanilla, and beat until combined.
  11. Unroll and fill. Gently unroll the cooled cake. Spread the cream cheese filling evenly over the cake, leaving a ½-inch border around the edges.
  12. Roll again. Carefully re-roll the cake, this time without the towel. Wrap the finished roll tightly in plastic wrap.
  13. Chill for at least 2 hours. Refrigerate the wrapped roll seam-side down. Overnight is even better.
  14. Slice and serve. Trim the ends for a clean look, then slice into 1-inch rounds. Dust with powdered sugar before serving if desired.

Notes

Roll the cake while it’s still warm to prevent cracking. Use full-fat block-style cream cheese for the best filling. Let the cake cool completely before filling to avoid a runny filling. For clean slices, use a serrated knife and wipe it clean between cuts. The flavors improve after a day in the fridge.

Nutrition

Keywords: pumpkin roll, pumpkin dessert, cream cheese filling, fall dessert, Thanksgiving dessert, easy pumpkin roll

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