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Best Pumpkin Roll Recipe with Cream Cheese Filling

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A foolproof pumpkin roll with a perfectly spiced cake and tangy cream cheese filling. This impressive dessert is surprisingly easy to make and always a crowd-pleaser at fall gatherings.

Ingredients

Scale
  • ¾ cup (95g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 3 large eggs, at room temperature
  • ⅔ cup (160g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar (for dusting towel)
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract

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 small bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  3. In a large mixing bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 3-4 minutes until thick, pale, and ribbon-like.
  4. Reduce mixer speed to low and beat in pumpkin puree and vanilla extract until just combined.
  5. Add dry ingredients in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 12-14 minutes until top springs back when touched and edges pull away from pan.
  7. While cake bakes, lay a clean kitchen towel flat on the counter and dust generously with powdered sugar.
  8. Immediately after baking, run a knife around edges of pan. Invert cake onto prepared towel. Carefully peel off parchment paper.
  9. Starting at a short end, roll cake and towel together into a tight log. Let cool completely on a wire rack, seam-side down (about 45 minutes to 1 hour).
  10. While cake cools, make filling: Beat softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add sifted powdered sugar and vanilla, beat on low until combined, then increase to medium and beat 1 minute until light and fluffy.
  11. Once cake is completely cool, carefully unroll it. Spread filling evenly over cake, leaving a ½-inch border on all sides.
  12. Gently re-roll cake without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  13. When ready to serve, trim uneven ends with a sharp knife. Slice into ¾-inch thick rounds, wiping knife clean between slices.

Notes

Roll the cake while it’s still warm to prevent cracking. Chill overnight for best texture and flavor. Use 100% pure pumpkin puree, not pumpkin pie filling. For clean slices, use a sharp knife and wipe it clean between each cut.

Nutrition

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

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