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The Perfect Cream Cheese Pumpkin Roll Recipe

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A tender pumpkin cake rolled with a luscious cream cheese filling, this foolproof recipe yields a stunning dessert that’s perfect for fall gatherings. The secret technique of rolling the cake while warm ensures no cracks, making it a reliable showstopper every time.

Ingredients

Scale
  • ¾ cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (100% pure pumpkin)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar, sifted

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with non-stick 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 an electric mixer on medium-high speed for 2-3 minutes until thick, pale, and ribbon-like.
  4. Reduce mixer speed to low and beat in pumpkin puree and vanilla extract until just combined.
  5. Gently fold the flour mixture into the pumpkin mixture using a rubber spatula until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly with an offset spatula to about ¼-inch thickness.
  7. Bake for 12-15 minutes, until top springs back when lightly touched and edges start to pull away from pan. Do not overbake.
  8. While cake bakes, lay a clean kitchen towel flat on counter and dust generously with powdered sugar.
  9. As soon as cake comes out of oven, run a knife around edges to loosen. Invert cake onto sugared towel. Carefully peel off parchment paper.
  10. Starting at a short end, roll cake and towel together into a tight log. Place rolled cake (still in towel) on a cooling rack and cool completely, about 1 hour.
  11. While cake cools, beat softened cream cheese and butter together until smooth and creamy. Beat in vanilla extract. Gradually add sifted powdered sugar, beating on low until combined, then increase to medium and beat for 2 minutes until fluffy.
  12. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border around edges.
  13. Carefully re-roll cake (without towel) into a tight log. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  14. Before serving, trim ends for a clean look, dust generously with powdered sugar, and slice into 1-inch rounds.

Notes

Roll the cake while it’s still warm to prevent cracking. Use 100% pure pumpkin puree, not pumpkin pie filling. Chill before slicing for clean cuts. Can be made 1-2 days ahead and stored in refrigerator. Freezes well for up to 3 months.

Nutrition

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

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