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Best Easy Pumpkin Roll with Cream Cheese Filling

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A moist and perfectly spiced pumpkin cake rolled with a tangy cream cheese filling. This impressive dessert is surprisingly simple to make and tastes even better the next day.

Ingredients

Scale
  • ¾ cup (95g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 3 large eggs, at room temperature
  • 1 cup (200g) granulated sugar
  • ⅔ cup (165g) pumpkin puree, blotted dry
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • 8 ounces (226g) cream cheese, softened
  • ¼ 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 15x10x1-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly spray parchment with non-stick cooking spray.
  2. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, 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 fluffy (ribbon stage).
  4. Reduce mixer speed to low and beat in pumpkin puree and vanilla extract until just combined.
  5. Gently fold dry ingredients into wet mixture using a rubber spatula until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 13-15 minutes, until top springs back when touched and edges start to pull away from pan.
  7. As soon as cake comes out of oven, run a knife around edges to loosen. Lay a clean kitchen towel on counter and dust generously with powdered sugar. Carefully lift cake out of pan using parchment overhang and flip onto sugared towel. Gently peel off parchment paper.
  8. While cake is still warm, start at one short end and carefully roll cake and towel together into a tight log. Let cool completely on a wire rack, still rolled up (about 1 hour).
  9. While cake cools, make filling: In a medium bowl, beat softened cream cheese and butter together until smooth and creamy. Add sifted powdered sugar and vanilla extract, beat on low until combined, then increase to high and beat for 2-3 minutes until light and fluffy.
  10. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over entire surface, leaving a small border around edges. Re-roll cake tightly without the towel.
  11. Wrap finished roll tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.
  12. When ready to serve, trim ends for a clean look, dust top with more powdered sugar, and slice into spirals.

Notes

Blot pumpkin puree with paper towels to remove excess moisture. Roll cake while warm to prevent cracking. Chill roll for at least 2 hours for clean slices. Can be made up to 2 days ahead and stored in refrigerator. Freezes well for up to 3 months.

Nutrition

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

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