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Perfect Baked Pumpkin Roll with Cream Cheese Filling

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This foolproof pumpkin roll features a tender spiced cake rolled around a creamy, tangy-sweet cream cheese filling. With a perfect spiral every time, it’s the fall dessert that converts even pumpkin skeptics.

Ingredients

Scale
  • 3/4 cup all-purpose flour (105 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1 cup granulated sugar (200 grams)
  • 2/3 cup pumpkin puree (160 grams)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (about 1/4 cup)
  • 8 ounces cream cheese, softened (226 grams)
  • 1/4 cup unsalted butter, softened (56 grams)
  • 1 cup powdered sugar (120 grams), sifted
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 10×15-inch jelly roll pan with parchment paper, leaving a little overhang on the long sides. Lightly spray the parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 3-4 minutes until thick, pale, and ribbon-like.
  4. Beat in the pumpkin puree and vanilla extract on low speed until just combined. Scrape down the sides and bottom of the bowl.
  5. Sprinkle the dry ingredients over the pumpkin mixture and fold gently with a rubber spatula until no streaks of flour remain (about 10-12 folds).
  6. Pour the batter into the prepared pan and spread it evenly with an offset spatula. The batter should be about 1/4 inch thick. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 12-15 minutes, or until the top springs back when lightly touched. Start checking at 12 minutes.
  8. While the cake bakes, lay a clean kitchen towel flat on the counter and dust it generously with powdered sugar using a sifter.
  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 from one short end, roll the cake up in the towel tightly but gently. Place seam-side down on a cooling rack and let cool completely (about 1 hour).
  11. While the cake cools, make the cream cheese filling: In a medium bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes. Add the sifted powdered sugar and vanilla extract, then beat on low until combined. Increase to medium-high and beat for another 2 minutes until light and fluffy.
  12. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a 1/2-inch border on all sides.
  13. Re-roll the cake without the towel, as tightly as possible without squeezing out the filling. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.
  14. To serve, trim the ends with a sharp knife, then slice into 1-inch rounds. Dust with powdered sugar just before serving.

Notes

For best results, use full-fat cream cheese and 100% pumpkin puree (not pumpkin pie filling). The cake must cool completely in the rolled towel shape to prevent cracking. If the filling is too soft, chill for 15-20 minutes before spreading. The pumpkin roll can be made up to 5 days ahead and stored in the refrigerator, or frozen for up to 3 months.

Nutrition

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

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