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Perfect Pumpkin Roll with Cream Cheese Filling

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A perfectly spiced pumpkin cake rolled with a thick, luscious cream cheese filling. This foolproof recipe yields a crack-free roll every time, making it an impressive yet surprisingly easy fall dessert.

Ingredients

Scale
  • ¾ cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon (preferably Saigon cinnamon)
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 3 large eggs (room temperature)
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (100% pumpkin, not pumpkin pie filling)
  • 1 teaspoon vanilla extract (pure)
  • Powdered sugar for dusting
  • 8 ounces cream cheese (full-fat, softened to room temperature)
  • ¼ cup unsalted butter (softened)
  • 1 cup powdered sugar (sifted if lumpy)
  • 1 teaspoon vanilla extract (pure)
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. 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. Whisk the dry ingredients together: In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until evenly distributed.
  3. Beat the eggs and sugar: In a large bowl, beat the eggs and granulated sugar together with an electric mixer on medium-high speed for about 3 minutes until thick, pale, and doubled in volume (ribbon stage).
  4. Add the pumpkin and vanilla: Reduce the mixer speed to low and add the pumpkin puree and vanilla extract. Mix just until combined.
  5. Fold in the dry ingredients: Sprinkle the flour mixture over the wet ingredients in three additions, folding gently with a rubber spatula after each addition until no streaks of flour remain.
  6. Spread the batter in the pan: Pour the batter into the prepared pan and spread it evenly all the way to the corners (about ¼ inch thick). Give the pan a gentle tap on the counter to pop any air bubbles.
  7. Bake for 12-14 minutes until the top springs back when lightly touched and the edges just start to pull away from the parchment.
  8. Prepare your rolling station: Lay a clean kitchen towel flat on your counter and dust it generously with powdered sugar (about 2 tablespoons through a fine-mesh sieve).
  9. Release the cake immediately: As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Invert the cake onto the prepared towel. Carefully peel off the parchment paper.
  10. Roll the cake while it’s hot: Starting from one of the short ends, roll the cake and towel together into a tight spiral. Place seam-side down on a cooling rack and let cool completely (about 1 hour).
  11. 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 extract, and salt, and beat on low until combined, then increase to medium and beat for another 2 minutes until light and creamy.
  12. Unroll the cooled cake: Gently unroll the cake. Spread the cream cheese filling evenly over the cake, leaving a ½-inch border on all sides (about ¼ inch thick).
  13. Roll the cake again: Starting from the same short end, roll the cake back up without the towel. Place seam-side down on a piece of plastic wrap.
  14. Wrap and chill: Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.
  15. Slice and serve: Just before serving, unwrap the roll and trim off the ends. Slice into 1-inch rounds using a sharp serrated knife, wiping the blade clean between cuts. Dust with powdered sugar before serving.

Notes

Roll the cake while it’s still warm to prevent cracking. Chill the assembled roll for at least 2 hours before slicing for clean cuts. The roll tastes even better after a day in the fridge. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use dairy-free cream cheese and vegan butter.

Nutrition

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

Find it online: https://cookluma.com/perfect-pumpkin-roll-with-cream-cheese-filling/