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Best Easy Pumpkin Roll with Cream Cheese Filling

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A tender pumpkin cake rolled with a silky cream cheese filling, perfect for fall gatherings. This reliable recipe comes together in under an hour and always gets a ‘wow’ reaction when sliced.

Ingredients

Scale
  • 3 large eggs, at room temperature
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 3/4 cup all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, softened to room temperature (block kind)
  • 1 cup powdered sugar, sifted if lumpy
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract (pure vanilla extract)
  • Pinch of salt
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 375°F (190°C). Line your jelly roll pan with parchment paper, leaving a little overhang on the long sides. Lightly spray the parchment with non-stick spray.
  2. In a large bowl, beat the eggs and sugar together with an electric mixer on medium-high speed for 2-3 minutes until thick and pale. Add the pumpkin puree and mix until combined (it may look curdled).
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Add to the wet mixture and mix on low speed just until no flour streaks remain. Do not overmix.
  4. Spread the batter evenly into the prepared pan, pushing it into all four corners. It should be about 1/4 inch thick.
  5. Bake for 13-15 minutes, or until the top springs back when gently touched. Do not overbake.
  6. While the cake bakes, lay a clean kitchen towel flat on the counter and dust it generously with powdered sugar.
  7. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Invert the cake onto the sugared towel. Carefully peel off the parchment paper. Starting at one short end, roll the cake and towel together into a tight log while the cake is still warm.
  8. Let the rolled cake cool completely on a wire rack, about 30-40 minutes.
  9. While the cake cools, make the cream cheese filling: Beat the softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Add the powdered sugar, vanilla, and pinch of salt, then beat on low until combined, then medium speed for another minute until silky. Do not overbeat.
  10. Unroll the cooled cake carefully. Spread the filling evenly over the cake, leaving a 1/2-inch border on all sides. Roll the cake back up (without the towel), using the towel to help lift and guide it. Wrap the finished roll tightly in plastic wrap.
  11. Refrigerate for at least 1 hour before serving (overnight is best).
  12. To serve: Unwrap, dust with fresh powdered sugar, and slice into 1-inch rounds with a sharp serrated knife. Wipe the knife clean between slices.

Notes

Roll the cake while it’s still warm to prevent cracking. Use a thin, smooth kitchen towel dusted with powdered sugar to avoid texture imprints. If the cake cracks, press edges together gently after rolling—the filling acts as glue. For best results, chill overnight before serving.

Nutrition

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

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