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Best Easy Classic Pumpkin Roll with Cream Cheese Filling

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A tender, spiced pumpkin cake rolled around a silky cream cheese filling. This foolproof recipe yields a beautiful spiral every time, perfect for fall gatherings and holiday tables.

Ingredients

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

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.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. 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. Beat in pumpkin puree and 1 teaspoon vanilla extract until just combined.
  5. Gradually fold dry ingredients into wet mixture with a spatula until just combined (a few streaks of flour are okay).
  6. Pour batter into prepared pan and spread evenly with a spatula.
  7. Bake for 13-15 minutes, until cake springs back lightly when touched in the center and edges pull away from pan.
  8. While cake bakes, lay a clean kitchen towel flat on counter and dust generously with powdered sugar.
  9. Immediately after baking, run a knife around edges to loosen. Invert pan onto prepared towel. Carefully peel off parchment paper.
  10. Starting at one short end, roll cake and towel together into a tight log. Cool completely on a wire rack, seam-side down.
  11. For filling: Beat softened cream cheese and butter with electric mixer until smooth. Add sifted powdered sugar and 1 teaspoon vanilla; beat until fully combined. If too soft, refrigerate 10-15 minutes.
  12. Once cake is completely cool, gently unroll. Spread filling evenly over surface, leaving a 1/2-inch border on all sides.
  13. Re-roll cake without towel, using towel to guide if needed. Wrap tightly in plastic wrap and refrigerate at least 1 hour before serving.
  14. Slice with a sharp serrated knife, wiping clean between slices. Dust with powdered sugar before serving.

Notes

Roll the cake while warm to train its shape. Cool completely before filling to prevent melting. Chill at least 1 hour before slicing for clean cuts. For best results, make a day ahead.

Nutrition

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

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