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pumpkin roll with cream cheese filling - featured image

Best Easy Pumpkin Roll with Cream Cheese Filling

  • Author: Sarah Wasserman
  • Total Time: 1 hour 35 minutes (includes cooling and chilling)
  • Yield: 10 servings 1x

Description

A tender, spiced pumpkin cake rolled with a creamy, tangy cream cheese filling. This foolproof recipe yields a perfect spiral every time, making it an impressive yet easy dessert for fall gatherings.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 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, sifted
  • 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. Lightly spray with non-stick spray.
  2. Lay a clean kitchen towel flat on the counter and dust generously with ¼ cup powdered sugar using a sifter.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  4. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium speed for about 2 minutes until thick, pale, and ribbony.
  5. Add pumpkin puree and 1 teaspoon vanilla extract; beat until combined.
  6. Gradually add dry ingredients to wet ingredients, mixing on low speed just until combined. Do not overmix.
  7. Spread batter evenly into prepared pan, smoothing to about ¼ inch thick. Tap pan gently on counter to release air bubbles.
  8. Bake for 12 to 15 minutes, until cake springs back when touched and edges pull away from pan. Do not overbake.
  9. Immediately run a knife around edges to loosen. Invert cake onto prepared towel. Carefully peel off parchment paper.
  10. Starting at one short end, roll cake and towel together into a tight spiral. Place seam-side down on a cooling rack and cool completely (about 30 minutes).
  11. While cake cools, make filling: In a medium bowl, beat softened cream cheese and butter until smooth and creamy (about 2 minutes).
  12. Add sifted powdered sugar, 1 teaspoon vanilla extract, and pinch of salt. Beat on low until combined, then on medium for 1 minute until light and fluffy.
  13. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border around edges.
  14. Gently re-roll cake without the towel, using towel to help lift and guide. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (overnight preferred).
  15. To serve, unwrap, trim ragged ends, and slice into 1-inch pieces with a sharp serrated knife. Dust with powdered sugar if desired.

Notes

Roll the cake while it’s still warm to prevent cracking. Use full-fat cream cheese for the best texture. Chill the roll for at least 1 hour before slicing for clean pieces. The cake can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 2 months.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 27
  • Sodium: 220
  • Fat: 14
  • Saturated Fat: 8
  • Carbohydrates: 36
  • Fiber: 1
  • Protein: 5

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

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