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Best Classic Pumpkin Roll with Cream Cheese Filling

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A tender, spiced pumpkin cake rolled with a silky cream cheese filling. This foolproof recipe uses a warm-rolling technique to prevent cracks, making it perfect for fall gatherings and holiday tables.

Ingredients

Scale
  • ¾ cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 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 dusting (about 2 tablespoons)
  • 8 ounces cream cheese (softened to room temperature)
  • 4 tablespoons unsalted butter (softened)
  • 1 cup powdered sugar (sifted if lumpy)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly grease parchment with butter or non-stick spray.
  2. In a small bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for about 3 minutes, until thick and pale (ribbon stage).
  4. Beat in pumpkin puree and vanilla extract until just combined. Do not overmix.
  5. Gently fold dry ingredients into wet mixture using a rubber spatula until no flour streaks remain. Batter will be thick and fluffy.
  6. Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
  7. Bake for 12-15 minutes, until top springs back when lightly touched. Start checking at 12 minutes.
  8. While cake bakes, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
  9. As soon as cake comes out of oven, run a knife around edges to loosen. Invert pan onto prepared towel. Peel off parchment paper carefully.
  10. Starting at a short end, roll cake and towel together into a tight spiral. Place seam-side down on a cooling rack. Let cool completely (about 1 hour).
  11. In a medium bowl, beat softened cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla, beat until combined. Do not overbeat.
  12. Once cake is completely cool, gently unroll. Spread cream cheese filling evenly over cake, leaving a ½-inch border on edges.
  13. Re-roll cake (without towel) tightly. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
  14. Trim ends for clean look, slice into 1-inch rounds. Dust with powdered sugar before serving if desired.

Notes

Roll the cake while it’s warm to prevent cracking. Use a sharp serrated knife and wipe clean between cuts for neat slices. For best results, chill the roll for at least 1 hour before slicing. The cake can be made up to 2 days ahead and stored in the refrigerator. Freeze for up to 3 months (wrap in plastic wrap and foil, thaw overnight in fridge).

Nutrition

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

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