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Pumpkin Roll with Cream Cheese Filling

A delightful and nostalgic fall dessert, this Pumpkin Roll is filled with creamy goodness and flavored with warm spices, making it the perfect treat for any occasion.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1/4 cup powdered sugar (for dusting)
  • 3/4 cup all-purpose flour (Use a high-quality brand for the best texture) Can substitute with gluten-free flour if needed.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 large eggs (room temperature for fluffiness)
  • 1 cup granulated sugar
  • 3/4 cup pumpkin puree (fresh is best, but canned works too!)
For the Cream Cheese Filling
  • 8 oz cream cheese (room temperature for easy blending) Can substitute with plant-based cream cheese for dairy-free version.
  • 6 tablespoons unsalted butter (room temperature) Can substitute with dairy-free butter alternatives.
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract (pure vanilla gives a richer flavor)

Method
 

Preheating & Preparation
  1. Start by preheating your oven to 375°F (190°C). Grease a 13×18 inch jelly roll pan and line it with parchment paper to prevent sticking.
  2. Dust a clean tea towel with powdered sugar. This will be crucial for rolling your cake without it sticking.
Mixing Dry Ingredients
  1. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt; set aside.
Mixing Wet Ingredients
  1. In a large mixing bowl, beat together the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes, until the mixture turns pale, thick, and fluffy.
  2. Gently fold in the pumpkin puree until just combined.
Combining Mixtures
  1. Gradually add the dry ingredients to the wet mixture, mixing on low speed until smooth.
Baking the Cake
  1. Pour the batter evenly into the prepared jelly roll pan and bake for 12-14 minutes or until the cake springs back when touched.
Assembling the Roll
  1. Once baked, immediately invert the cake onto the powdered sugar-dusted tea towel, peel off the parchment paper, and roll it up while still warm. Allow it to cool completely on a wire rack.
  2. For the cream cheese filling, beat the room temperature cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, mixing until creamy and well combined.
  3. Once the cake is completely cooled, carefully unroll it. Spread the cream cheese mixture evenly over the surface, then re-roll tightly without the towel.
Chilling & Serving
  1. Dust with powdered sugar, refrigerate for at least 30 minutes to firm up, then slice into equal pieces.
  2. Serve chilled or at room temperature.

Notes

For best results, ensure all ingredients are at room temperature before use. Store any leftovers in an airtight container in the refrigerator for up to 5 days. The cake can be frozen for up to 3 months.