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Best Pumpkin Roll with Cream Cheese Filling (Easy Recipe)

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A foolproof pumpkin roll with a tender, spiced cake and creamy cream cheese filling. This recipe includes a reliable rolling method and make-ahead tips for perfect slices every time.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper, leaving a little overhang on the two long sides. Lightly spray the parchment with non-stick spray.
  2. Whisk the dry ingredients together: flour, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. Beat the eggs and granulated sugar together on medium-high speed for about 2 minutes until thick, pale, and ribbon-like.
  4. Reduce mixer speed to low and add the pumpkin puree and vanilla extract. Mix until just combined.
  5. Fold in the flour mixture in two additions, using a rubber spatula. Stop as soon as no streaks of flour remain.
  6. Pour the batter into the prepared pan and spread evenly. Tap the pan gently to pop any air bubbles.
  7. Bake for 13-15 minutes, until the top springs back lightly when touched and edges start to pull away from the pan.
  8. While the cake bakes, lay a clean kitchen towel flat on the counter and dust generously with powdered sugar.
  9. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Invert the cake onto the prepared towel. Carefully peel off the parchment paper. Starting at one short end, roll the cake and towel together into a tight log. Let cool completely in this rolled position, seam-side down (about 1 hour).
  10. Make the filling: Beat softened cream cheese and butter together on medium speed until smooth and creamy (about 2 minutes). Add sifted powdered sugar, vanilla extract, and salt. Beat on low until combined, then increase to medium and beat for another minute until light and fluffy.
  11. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the entire surface, leaving a ½-inch border on all sides.
  12. Starting at the same short end, roll the cake back up without the towel. Roll as tightly as possible without squeezing out the filling. Place seam-side down on a serving platter or plastic wrap.
  13. Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 2 hours, or overnight, before serving.

Notes

Roll the cake while it’s still hot to prevent cracking. Use room temperature ingredients for the best texture. Chill the roll for at least 4 hours (overnight is better) for clean slices. If the cake cracks, spread a thin layer of filling over the crack and continue rolling.

Nutrition

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

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