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Best Homemade Cinnamon Pumpkin Roll with Cream Cheese Filling

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A tender pumpkin cake rolled with a thick, tangy cream cheese filling, creating a beautiful spiral that’s perfect for fall gatherings. This foolproof recipe guarantees no cracks and a perfectly balanced flavor.

Ingredients

Scale
  • 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
  • ¼ teaspoon ground cloves
  • 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 towel)
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar
  • 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 long sides. Lightly spray parchment with non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for about 2 minutes until thick, pale yellow, and ribbon-like.
  4. Reduce mixer speed to low and beat in pumpkin puree and vanilla extract until just combined.
  5. Fold dry ingredients into wet ingredients in two additions using a rubber spatula, mixing until no streaks of flour remain.
  6. Pour batter into prepared pan and spread evenly with an offset spatula. Tap pan gently on counter to pop air bubbles.
  7. Bake for 12-14 minutes, until top springs back when lightly touched and edges pull away from pan.
  8. While cake bakes, lay a clean kitchen towel flat on counter and sift a generous layer of powdered sugar over the entire surface.
  9. Immediately after baking, run a knife around edges of cake. Invert pan onto prepared towel. Carefully peel off parchment paper.
  10. Starting from a short end, roll cake and towel together into a tight log. Place seam-side down on a wire rack and cool completely (about 1 hour).
  11. For filling: Beat softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add powdered sugar, vanilla extract, and salt; beat for 2-3 minutes until light and fluffy.
  12. Gently unroll cooled cake. Spread cream cheese filling evenly over entire surface, leaving a ½-inch border on all sides.
  13. Re-roll cake without towel, starting from the same short end. Roll tightly but gently. Place seam-side down on serving platter or plastic wrap.
  14. Wrap roll tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  15. Just before serving, trim ragged ends, slice into ¾-inch to 1-inch slices, and dust with powdered sugar.

Notes

Roll the cake while it’s still warm to prevent cracking. Chill overnight for best flavor and clean slices. Use full-fat block cream cheese, not spreadable. If cake cracks, don’t worry—filling acts as glue and powdered sugar hides imperfections.

Nutrition

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

Find it online: https://evabake.com/best-homemade-cinnamon-pumpkin-roll-with-cream-cheese-filling/