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Perfect Creamy Pumpkin Roll with Cream Cheese Filling

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A tender pumpkin cake rolled with a luscious cream cheese filling, born from a happy accident in the kitchen. This foolproof recipe yields a showstopper dessert perfect for holidays and fall gatherings.

Ingredients

Scale
  • ¾ cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ 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, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15x10x1-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly grease parchment with cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium speed for about 2 minutes until thick and pale yellow (ribbon stage).
  4. Add pumpkin puree and vanilla extract to egg mixture; beat on low until combined.
  5. Gradually add dry ingredients to wet ingredients, mixing on low just until incorporated. Do not overmix.
  6. Pour batter into prepared pan and spread evenly with an offset spatula. Tap pan gently on counter to release air bubbles.
  7. Bake for 13-15 minutes, until cake springs back when lightly touched in center. Do not overbake.
  8. While cake bakes, lay a clean kitchen towel flat on counter and dust generously with powdered sugar.
  9. As soon as cake comes out of oven, run a knife around edges. Immediately invert cake onto prepared towel. Carefully peel off parchment paper.
  10. Starting at one short end, roll cake and towel together tightly into a log. Place seam-side down on a wire rack to cool completely (30-40 minutes).
  11. While cake cools, make filling: In a medium bowl, beat softened cream cheese and butter until smooth and creamy, about 2 minutes. Add sifted powdered sugar and vanilla; beat on low until combined, then increase to medium and beat for 1 minute until fluffy.
  12. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border on all sides.
  13. Re-roll cake gently but firmly without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.

Notes

Room temperature ingredients are crucial for best texture. Do not overbake the cake—it should be just set. Roll the cake while warm to train it to hold shape. Chill completely before slicing for clean edges. If cake cracks, dust with powdered sugar to hide imperfections.

Nutrition

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

Find it online: https://novanosh.com/perfect-creamy-pumpkin-roll-with-cream-cheese-filling/