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Best Easy Cinnamon Pumpkin Roll with Cream Cheese Filling

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This tender pumpkin cake is rolled with a creamy, tangy cream cheese filling and dusted with cinnamon sugar. It’s a perfect fall dessert that’s surprisingly easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon cloves)
  • 1/2 teaspoon cinnamon
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons cinnamon sugar (mix 2 tablespoons sugar with 1 teaspoon cinnamon)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly spray parchment with non-stick spray.
  2. In a large bowl, beat eggs and sugar on high speed for 2-3 minutes until thick and pale yellow. Add pumpkin puree and lemon juice; mix on low until combined.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and extra cinnamon. Gradually add to wet mixture, mixing on low just until incorporated. Do not overmix.
  4. Pour batter into prepared pan and spread evenly. Bake for 13-15 minutes, until top springs back when lightly touched and edges pull away from pan.
  5. While cake is hot, run a knife around edges to loosen. Dust a clean kitchen towel generously with powdered sugar. Invert cake onto towel and carefully peel off parchment paper. Starting at one short end, roll cake tightly in towel. Cool completely on a wire rack (about 45 minutes to 1 hour).
  6. For filling: Beat softened cream cheese and butter together until smooth and fluffy (about 2 minutes). Add sifted powdered sugar and vanilla; beat on low until combined, then on medium for 1 minute until light and airy.
  7. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over surface, leaving a 1-inch border around edges. Carefully re-roll cake without towel.
  8. Wrap roll tightly in plastic wrap and refrigerate for at least 2 hours or overnight. Before serving, unwrap and sprinkle generously with cinnamon sugar. Dust with powdered sugar if desired.

Notes

Roll the cake while it’s still hot to prevent cracking. Use room temperature ingredients for best results. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For dairy-free, use dairy-free cream cheese and vegan butter. The roll can be made ahead: bake and roll in towel a day ahead, then fill and coat the next day. Store in refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://perkypan.com/best-easy-cinnamon-pumpkin-roll-with-cream-cheese-filling/