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Perfect Pumpkin Roll with Cream Cheese Filling

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A tender pumpkin cake rolled with a silky cream cheese filling, this pumpkin roll is a fall showstopper that tastes like autumn in every bite. No cracking guaranteed with the step-by-step rolling technique.

Ingredients

Scale
  • 3/4 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar (for dusting the towel)
  • 8 ounces cream cheese, softened (block kind)
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line your jelly roll pan with parchment paper, leaving a little overhang on the long sides. Spray the parchment lightly with non-stick spray.
  2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. Beat the eggs and sugar. In a large bowl, beat the eggs and granulated sugar together on high speed for about 2-3 minutes until thick, pale, and fluffy.
  4. Add the pumpkin and vanilla. Beat in the pumpkin puree and vanilla extract until just combined. Don’t overmix.
  5. Fold in the dry ingredients. Gently fold the flour mixture into the pumpkin mixture using a rubber spatula until no white streaks remain.
  6. Spread the batter. Pour the batter into the prepared pan and spread it evenly with an offset spatula. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 12-14 minutes until the cake springs back lightly when touched and edges start to pull away from the pan. While it bakes, lay out a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
  8. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Immediately invert the cake onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting at one of the short ends, roll the cake up in the towel, rolling it tightly but gently. Let it cool completely, seam-side down, on a wire rack (about 1-2 hours).
  9. Make the filling. While the cake cools, beat the softened cream cheese and butter together until smooth and creamy—about 2 minutes. Add the sifted powdered sugar, vanilla, and salt, and beat until combined. Don’t overbeat.
  10. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a 1/2-inch border around the edges.
  11. Using the towel to help you, reroll the cake tightly, this time without the towel. Wrap the finished roll tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.
  12. Slice and serve. Trim the ends for a clean look, then slice into 1-inch rounds. Dust with powdered sugar just before serving.

Notes

Roll the cake while it’s still hot to prevent cracking. Use room temperature ingredients for best results. Chill the rolled cake for at least 2 hours before slicing for clean cuts. The cake can be made 1-2 days in advance and stored in the refrigerator. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For dairy-free, use dairy-free cream cheese and vegan butter.

Nutrition

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

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