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Best Homemade Pumpkin Roll with Cream Cheese Filling

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This homemade pumpkin roll with cream cheese filling is tender, spiced, and rolled into a beautiful spiral. A simple technique of rolling the cake while warm guarantees no cracks, making it the perfect fall dessert for Thanksgiving or any cozy gathering.

Ingredients

Scale
  • 3/4 cup all-purpose flour (120 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 large eggs, room temperature
  • 1 cup granulated sugar (200 grams)
  • 2/3 cup canned pumpkin puree (160 grams)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting the towel (about 2 tablespoons)
  • 8 ounces cream cheese (226 grams), softened
  • 1/4 cup unsalted butter (57 grams), softened
  • 1 cup powdered sugar (120 grams), sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°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 for easy lifting. Lightly spray the parchment with non-stick spray.
  2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  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 2 minutes, until thick and pale yellow. The mixture should fall in ribbons when you lift the beaters.
  4. Add the pumpkin and vanilla. Mix in the pumpkin puree and vanilla extract on low speed until just combined.
  5. Fold in the dry ingredients. Gradually add the flour mixture to the wet ingredients, folding gently with a rubber spatula. Mix until you can’t see any streaks of flour.
  6. Spread the batter evenly. Pour the batter into the prepared pan and use an offset spatula to spread it into an even layer, about 1/4 inch thick.
  7. Bake for 12-14 minutes. The cake is done when it springs back lightly when touched in the center and the edges start pulling away from the pan.
  8. Prepare the rolling station. While the cake bakes, lay your clean kitchen towel flat on the counter and dust it generously with powdered sugar using a fine-mesh sieve.
  9. Roll the cake while hot. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Invert the cake onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake and towel together into a tight spiral. Let it cool completely on a wire rack, seam-side down — about 1 hour.
  10. Make the cream cheese filling. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add the sifted powdered sugar and vanilla extract, then beat on low speed until combined. Increase to medium speed and beat for another minute until light and fluffy.
  11. Unroll and fill. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a 1/2-inch border around the edges.
  12. Roll again. Carefully re-roll the cake, this time without the towel. Use the towel to help guide the roll if needed. Wrap the finished roll tightly in plastic wrap and refrigerate for at least 2 hours before slicing.

Notes

Roll the cake while still warm to prevent cracking. Chill the finished roll for at least 2 hours before slicing for clean slices. The roll can be made a day ahead and refrigerated. For freezing, wrap tightly in plastic wrap and foil, freeze up to 3 months; thaw overnight in the refrigerator.

Nutrition

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

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