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Easy Pumpkin Roll with Cream Cheese Filling

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A tender, springy pumpkin cake wrapped around a silky cream cheese filling, perfect for fall gatherings and Thanksgiving. This foolproof recipe includes tips to prevent cracking and ensure a beautiful spiral every time.

Ingredients

Scale
  • ¾ cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 3 large eggs, at room temperature
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • 8 ounces cream cheese, softened (full-fat block)
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line your jelly roll pan with parchment paper, leaving a little overhang on the long sides. Spray the parchment lightly with nonstick cooking spray.
  2. Whisk the dry ingredients together: In a medium bowl, combine the flour, baking powder, pumpkin pie spice, cinnamon, and salt. Whisk until evenly distributed. Set aside.
  3. Beat the eggs and sugar: In a large bowl, beat the eggs with an electric mixer on medium-high speed for about 3 minutes, until thick and pale yellow. Gradually add the sugar and beat for another 2 minutes.
  4. Add the pumpkin and vanilla: Reduce the mixer speed to low and beat in the pumpkin puree and vanilla extract until just combined.
  5. Fold in the dry ingredients: Add the flour mixture to the wet ingredients in two additions, folding gently with a rubber spatula. Stop as soon as no white streaks remain.
  6. Spread the batter evenly into the prepared pan using an offset spatula or the back of a spoon.
  7. Bake for 12-14 minutes, until the top springs back when lightly touched and the edges start pulling away from the pan. Do not overbake.
  8. While the cake bakes, lay a clean kitchen towel flat on the counter and dust it generously with powdered sugar.
  9. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Carefully flip the pan onto the sugared towel. Peel off the parchment paper slowly.
  10. Starting at a short end, roll the cake up in the towel gently but firmly. Place seam-side down on a cooling rack and let cool completely (about 1 hour).
  11. Make the cream cheese filling: Beat the softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Add the sifted powdered sugar and vanilla, then beat on low until incorporated. Increase speed to medium and beat for another minute until light and creamy.
  12. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a ½-inch border on the edges.
  13. Roll the cake back up without the towel, gently but firmly. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before slicing. Overnight is best.

Notes

Don’t overbake the cake—a dry cake will crack. Use a thin towel for rolling and dust generously with powdered sugar. Let the cake cool completely before filling. Chill before slicing for clean cuts. The roll tastes even better the next day.

Nutrition

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

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