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Perfect Classic Pumpkin Roll with Cream Cheese Filling

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A tender, spiced pumpkin cake rolled with a tangy cream cheese filling. This classic fall dessert looks impressive but is surprisingly simple with a few key techniques.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. In a small bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for about 2 minutes until thick and pale.
  4. Mix in pumpkin puree and vanilla extract on low speed until combined.
  5. Gently fold the flour mixture into the wet ingredients using a rubber spatula until just combined. Do not overmix.
  6. Pour batter into prepared pan and spread evenly with an offset spatula.
  7. Bake for 12-15 minutes, until the top springs back when lightly touched and edges start pulling away from the pan. A toothpick inserted in the center should come out clean.
  8. While cake bakes, lay a clean kitchen towel on the counter and dust generously with powdered sugar using a fine-mesh sieve.
  9. As soon as the cake comes out of the oven, run a knife around the edges to loosen. Invert the pan onto the prepared towel, peel off parchment paper, and trim the crispy edges with a sharp knife.
  10. Starting at a short end, roll the cake and towel together into a tight log. Let cool completely on a wire rack, seam-side down (about 45 minutes to 1 hour).
  11. While cake cools, beat softened cream cheese and butter together until smooth and creamy. Add sifted powdered sugar, vanilla, and salt, and beat until fluffy.
  12. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over the cake, leaving a ½-inch border on the short ends.
  13. Re-roll the cake tightly without the towel, using the towel to help lift and guide. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before serving. Overnight is even better.

Notes

Roll the cake while it’s still warm (but not hot) using a powdered sugar-dusted towel to prevent cracking. Chill the filled roll for at least 1 hour before slicing for clean cuts. The flavors improve after a day in the refrigerator.

Nutrition

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

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