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Easy Pumpkin Roll Recipe with Cream Cheese Filling

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A foolproof pumpkin roll with a perfectly spiced pumpkin cake and tangy cream cheese filling. The warm-rolling technique ensures zero cracks and a beautiful spiral every time.

Ingredients

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

Instructions

  1. Preheat your 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 the parchment with non-stick cooking spray.
  2. In a large mixing bowl, beat the eggs and sugar together on medium-high speed for 3-4 minutes until thick and pale, and ribbons off the beaters.
  3. Add the pumpkin puree and vanilla extract to the egg mixture. Beat on low until just combined.
  4. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until no lumps remain.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Pour the batter into the prepared pan and spread evenly with an offset spatula. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 13-15 minutes, or until the top springs back when lightly touched and edges pull away from the pan.
  8. Let the cake rest in the pan for exactly 2 minutes. Meanwhile, lay a clean kitchen towel flat on the counter and dust generously with powdered sugar.
  9. Carefully invert the warm cake onto the sugared towel and peel off the parchment paper. Starting from a short end, roll the cake up in the towel as tightly as possible without squishing. Let cool completely, seam-side down, on a wire rack (1-2 hours).
  10. While the cake cools, make the filling: Beat softened cream cheese and butter together until smooth and creamy (about 2 minutes). Add sifted powdered sugar and vanilla extract, then beat until light and fluffy. Scrape down the sides of the bowl.
  11. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a ½-inch border on all sides.
  12. Carefully re-roll the cake without the towel. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before slicing.

Notes

Roll the cake while warm (after 2 minutes rest) to prevent cracking. Use full-fat cream cheese for best results. The cake can be made a day ahead and assembled the next day. For clean slices, chill at least 1 hour or freeze for 15 minutes before slicing. Store wrapped in plastic wrap in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://evabake.com/easy-pumpkin-roll-recipe-with-cream-cheese-filling/