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Easy Classic Pumpkin Roll with Cream Cheese Filling

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This classic pumpkin roll with cream cheese filling is everything you want in a fall dessert. It’s light, spiced perfectly, and has that gorgeous swirl that makes everyone think you spent hours on it.

Ingredients

Scale
  • 3/4 cup (95g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 3 large eggs, at room temperature
  • 2/3 cup (165g) canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar (for dusting)
  • 8 ounces (226g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  3. In a large mixing bowl, beat eggs and granulated sugar with an electric mixer on high speed for 3-4 minutes until thick, pale, and ribbon-like.
  4. Reduce mixer speed to low and beat in pumpkin puree and vanilla extract until just combined. Scrape down bowl.
  5. Sprinkle flour mixture over pumpkin batter and gently fold with a rubber spatula until no streaks remain.
  6. Pour batter into prepared pan and spread evenly into a thin layer.
  7. Bake for 12-15 minutes, until top springs back when lightly touched and edges start to pull away from pan.
  8. While cake bakes, lay a clean kitchen towel flat on the counter and sift a generous layer of powdered sugar over it.
  9. As soon as cake comes out of oven, run a knife around edges to loosen. Lift parchment to transfer cake onto the powdered sugar-dusted towel. Peel off parchment paper.
  10. Starting at one short end, roll cake and towel together into a tight log. Place on a cooling rack and cool completely, about 1 hour.
  11. While cake cools, make filling: In a medium bowl, beat softened cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add sifted powdered sugar and vanilla extract. Beat on low until combined, then increase to medium-high and beat for 2-3 minutes until light and fluffy.
  12. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over cake, leaving a 1/2-inch border around edges.
  13. Carefully re-roll cake without the towel, rolling as tightly as possible without squeezing filling out. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  14. When ready to serve, unwrap, trim ends if desired, dust with powdered sugar, and slice into 1-inch rounds with a sharp serrated knife, wiping knife clean between slices.

Notes

Roll the cake while it’s still warm to prevent cracking. Use a thin, lint-free towel dusted generously with powdered sugar. Chill before slicing for clean edges. For best results, make a day ahead.

Nutrition

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

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