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Pumpkin Roll with Cream Cheese Filling

This delightful pumpkin roll features a spiced pumpkin cake rolled around a velvety cream cheese filling, creating a nostalgic dessert perfect for fall celebrations.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 155
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 1/4 cups all-purpose flour
  • 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 is key!
  • 1 cup granulated sugar
  • 3/4 cup pumpkin puree Canned or fresh
For the Filling
  • 8 oz cream cheese Room temperature
  • 6 tablespoons unsalted butter Room temperature
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
For Dusting
  • 1/4 cup powdered sugar

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) while you prep your ingredients.
  2. Grease a 13×18 inch jelly roll pan and line it with parchment paper, leaving some overhang.
  3. Dust a clean tea towel with powdered sugar or flour.
  4. In a medium bowl, sift together all dry ingredients: flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
  5. In a large mixing bowl, beat eggs and granulated sugar together until pale and fluffy (about 3-5 minutes).
  6. Gently fold in the pumpkin puree until combined.
  7. Gradually add the dry ingredients into the wet mixture, folding gently.
Baking
  1. Spread the batter evenly in the prepared pan and bake for 12-14 minutes.
  2. Invert the baked cake onto the powdered sugar-dusted towel and carefully peel away the parchment paper.
  3. Roll the cake tightly while warm and let it cool completely.
Filling and Assembly
  1. While the cake cools, beat cream cheese and butter until smooth; gradually add powdered sugar and vanilla extract.
  2. Unroll the cooled cake gently, spread the filling evenly, and re-roll tightly.
  3. Transfer to a serving platter, dust with powdered sugar, and refrigerate for at least 30 minutes before slicing.

Notes

Always roll the cake while warm to prevent cracks.