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Easy Homemade Pumpkin Cream Cheese Roll: Best Fall Dessert

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This pumpkin cream cheese roll is a forgiving, impressive fall dessert that comes together in about an hour. With a tender spiced cake and creamy filling, it’s perfect for bake sales, Thanksgiving, or any autumn gathering.

Ingredients

Scale
  • ¾ cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • 8 ounces cream cheese, softened to room temperature
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line your jelly roll pan with parchment paper, leaving a slight overhang on the long sides. Lightly spray the parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, beat the eggs and sugar together with your electric mixer on medium-high speed for about 2-3 minutes until thick, pale, and slightly ribbon-like.
  4. Add the pumpkin puree and vanilla extract to the egg mixture. Beat on low speed until just combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Use a rubber spatula to scrape down the sides and fold any remaining flour into the batter.
  6. Spread the batter evenly into the prepared pan. Use an offset spatula or the back of a spoon to smooth it all the way to the edges.
  7. Bake for 13-15 minutes. The cake is done when it springs back lightly when touched in the center and the edges start pulling away from the pan.
  8. While the cake bakes, prepare your rolling setup. Lay a clean kitchen towel flat on your counter. Dust it generously with powdered sugar.
  9. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Immediately invert the cake onto the prepared towel. Carefully peel off the parchment paper.
  10. Starting at one short end, roll the cake up tightly in the towel. Roll it while it’s still warm. Let it cool completely on a wire rack, still rolled up, for about 30-40 minutes.
  11. While the cake cools, make the filling. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add the sifted powdered sugar and vanilla extract, then beat until well combined.
  12. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a ½-inch border on all sides.
  13. Re-roll the cake, this time without the towel. Roll it as tightly as you can without squeezing the filling out the sides. Wrap the finished roll tightly in plastic wrap and refrigerate for at least 2 hours. Overnight is even better.
  14. Before serving, unwrap the roll and dust the top with powdered sugar. Use a serrated knife to slice into 1-inch rounds, wiping the knife clean between cuts for neat slices.

Notes

Roll the cake while it’s still warm to prevent cracking. Use 100% pumpkin puree, not pumpkin pie filling. For best results, chill overnight before serving. The roll can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin roll, cream cheese roll, pumpkin dessert, fall dessert, pumpkin cake, Thanksgiving dessert, easy pumpkin recipe

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