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Best Homemade Pumpkin Roll Recipe with Cream Cheese Filling

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This foolproof pumpkin roll features a spiced pumpkin cake rolled with a creamy, tangy cream cheese filling. It’s the perfect make-ahead dessert for fall gatherings, with tips to prevent cracking and ensure a beautiful spiral every time.

Ingredients

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  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar (for dusting)
  • 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 350°F (175°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, cinnamon, ginger, nutmeg, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 2-3 minutes until thick and pale yellow.
  4. Beat in pumpkin puree and vanilla extract until just combined.
  5. Fold in the flour mixture with a rubber spatula until no streaks remain. Batter will be thick.
  6. Spread batter evenly into prepared pan, about ¼-inch thick.
  7. Bake for 13-15 minutes, until top springs back when lightly touched and edges pull away from pan. Do not overbake.
  8. While cake bakes, lay a clean kitchen towel on a flat surface and generously dust with powdered sugar.
  9. Immediately after baking, run a knife around edges, invert cake onto prepared towel, and carefully peel off parchment paper.
  10. Starting from a short end, roll cake and towel together into a tight spiral. Cool completely on a wire rack, about 1 hour.
  11. For filling: Beat softened cream cheese and butter together until smooth, about 2 minutes. Add sifted powdered sugar, vanilla, and salt; beat until combined. Do not overbeat.
  12. Once cake is cool, gently unroll. Spread filling evenly over cake, leaving a ½-inch border on all sides.
  13. Re-roll cake without the towel, rolling tightly but gently. Wrap in plastic wrap and refrigerate at least 2 hours or overnight.
  14. To serve, trim ends, slice into 1-inch rounds, and dust with powdered sugar if desired.

Notes

Roll the cake while it’s still warm to prevent cracking. Use 100% pure pumpkin puree, not pumpkin pie filling. For best results, chill the rolled cake completely before adding filling. If cake cracks slightly, the filling will hide imperfections.

Nutrition

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

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