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Creamy Pumpkin Roll Recipe with Luscious Cream Cheese Filling

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A tender, spiced pumpkin cake rolled around a silky cream cheese filling and dusted with powdered sugar. This nostalgic fall dessert is easy to make, visually stunning, and perfect for gatherings or cozy nights in.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 2/3 cup pumpkin purée (canned or homemade)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, full-fat, softened
  • 4 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract (for filling)
  • Pinch of salt (for filling)
  • Powdered sugar, for dusting
  • Parchment paper
  • Clean kitchen towel (lint-free and thin)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving overhang for easy lifting. Lightly grease or spray. Sprinkle a clean kitchen towel generously with powdered sugar and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large mixing bowl, beat eggs and granulated sugar until thick and pale, about 2-3 minutes. Add pumpkin purée and vanilla extract, mixing until just combined.
  4. Gently fold dry ingredients into wet mixture with a spatula until smooth and no streaks of flour remain.
  5. Pour batter into prepared pan and spread evenly. Tap pan gently to release air bubbles. Bake for 13-15 minutes, until cake springs back when lightly pressed and edges pull away from pan.
  6. Immediately lift cake (with parchment) onto the prepared sugared towel. Starting at a short end, roll cake up in the towel (parchment still attached) into a tight spiral. Cool completely on a wire rack.
  7. In a medium bowl, beat cream cheese, butter, powdered sugar, vanilla extract, and pinch of salt until smooth and fluffy.
  8. Once cake is cool, gently unroll and peel off parchment. Spread cream cheese filling evenly over cake, leaving a 1/2 inch border.
  9. Re-roll cake (without towel), wrap tightly in plastic wrap, and refrigerate at least 1 hour or overnight.
  10. Dust with extra powdered sugar before serving. Slice with a sharp, serrated knife, wiping blade between cuts for clean slices. Serve chilled or at cool room temperature.

Notes

Roll the cake while warm to prevent cracks. Use plenty of powdered sugar on the towel to avoid sticking. Room temperature cream cheese and butter ensure a smooth filling. Chill the roll for neat slices. For gluten-free, use a 1:1 baking blend. For dairy-free, substitute vegan cream cheese and butter. Add orange zest or maple syrup for flavor variations.

Nutrition

Keywords: pumpkin roll, cream cheese filling, fall dessert, autumn baking, Thanksgiving dessert, easy pumpkin roll, jelly roll cake, spiced pumpkin cake

Find it online: https://yumyep.com/creamy-pumpkin-roll-recipe-with-luscious-cream-cheese-filling/