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Best Homemade Pumpkin Roll with Cream Cheese Filling

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A foolproof pumpkin roll with a tender, spiced cake and a creamy, not-too-sweet cream cheese filling. Perfect for fall gatherings or a cozy treat any day.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for rolling
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

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 grease the parchment with cooking spray.
  2. In a small bowl, whisk together flour, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed for 3-4 minutes until thick, pale, and ribbon-like.
  4. Beat in pumpkin puree and vanilla extract on low speed until just combined.
  5. Gently fold the flour mixture into the wet ingredients with a rubber spatula until no streaks remain. Do not overmix.
  6. Pour batter into the prepared pan and spread evenly with an offset spatula.
  7. Bake for 13-15 minutes, until the top springs back when lightly touched and edges just start to pull away from the pan.
  8. While the cake bakes, lay a clean kitchen towel flat on the counter and dust generously with powdered sugar.
  9. As soon as the cake comes out of the oven, run a knife around the edges. Invert the cake onto the prepared towel. Carefully peel off the parchment paper. Starting at a short end, roll the cake and towel together into a tight log. Let cool completely on a wire rack.
  10. In a medium bowl, beat softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add sifted powdered sugar and vanilla, and beat until fluffy.
  11. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a ½-inch border on all sides. Re-roll the cake (without the towel) as tightly as possible. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
  12. Slice with a serrated knife, wiping the knife clean between cuts.

Notes

Roll the cake while it’s still warm to prevent cracking. Use room temperature ingredients for best results. For clean slices, chill the roll for at least 1 hour and use a serrated knife wiped clean between cuts. The roll can be made up to 2 days ahead and stored in the refrigerator, or frozen for up to 3 months.

Nutrition

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

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