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Best Pumpkin Roll with Cream Cheese Filling

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A foolproof pumpkin roll with a tender, crack-free sponge and a perfectly creamy filling. This recipe delivers beautiful spirals every time, making it the ultimate fall dessert.

Ingredients

Scale
  • 3/4 cup all-purpose flour (90g)
  • 1 teaspoon baking powder
  • 1/2 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 (200g)
  • 2/3 cup pumpkin puree (160g)
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar for dusting
  • 8 ounces cream cheese, softened (226g)
  • 1/4 cup unsalted butter, softened (57g)
  • 1 cup powdered sugar (120g)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment with cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with a hand mixer on medium-high speed for 3-4 minutes until thick and pale, and the mixture falls in ribbons.
  4. Reduce mixer speed to low and add pumpkin puree and vanilla extract. Mix just until combined.
  5. Add dry ingredients in two additions, folding gently with a rubber spatula using a cut-and-fold motion until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes, until the cake springs back when touched and edges pull away from parchment.
  7. While cake bakes, lay a clean kitchen towel flat and dust generously with powdered sugar. As soon as cake is out of the oven, loosen edges, invert onto the sugared towel, and peel off parchment. Starting from a short end, roll cake and towel together into a tight log. Cool completely on a wire rack, seam side down (about 45 minutes to 1 hour).
  8. For the filling: In a medium bowl, beat softened cream cheese and butter until smooth and creamy, about 2 minutes. Add powdered sugar, vanilla extract, and pinch of salt. Beat on low until combined, then on medium for 1 minute until fluffy. Do not overbeat. Cover and refrigerate until cake is cool.
  9. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a 1/2-inch border around edges. Using the towel, roll cake back up tightly but gently. Wrap in plastic wrap and refrigerate for at least 1 hour (overnight is better).
  10. To serve, unwrap roll, trim ends, and slice into 1-inch rounds with a sharp serrated knife. Wipe knife clean between slices. Dust with powdered sugar before serving.

Notes

Roll the cake while it is warm to prevent cracking. Do not skip the powdered sugar on the towel. Use room temperature dairy for the filling. For best results, refrigerate overnight before slicing.

Nutrition

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

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