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Best Pumpkin Roll with Cream Cheese Filling – Easy 30-Min Recipe

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This tender, spiced pumpkin cake is rolled with a creamy, tangy cream cheese filling for a showstopper dessert that’s surprisingly easy to make. Perfect for holidays or any fall gathering, it comes together in just 30 minutes of active time.

Ingredients

Scale
  • 3 large eggs (room temperature)
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup powdered sugar (for dusting towel, plus more for garnish)
  • 8 ounces cream cheese (full-fat, softened)
  • 1/4 cup 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 15x10x1-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with non-stick cooking spray.
  2. In a large bowl, beat eggs and sugar with an electric mixer on high speed for 3-4 minutes until thick, pale yellow, and ribbon-like.
  3. Beat in pumpkin puree and vanilla extract on low speed until just combined (mixture may look curdled).
  4. In a separate bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed just until flour disappears. Scrape bottom of bowl to ensure even mixing.
  6. Spread batter evenly into prepared pan, about 1/4 inch thick. Use a spatula to push into corners.
  7. Bake for 12-14 minutes, until cake springs back when lightly touched in center and edges start to pull away from pan. Do not overbake.
  8. While cake bakes, lay a clean kitchen towel on counter and dust generously with about 1/4 cup powdered sugar.
  9. As soon as cake comes out of oven, run a knife around edges to loosen. Immediately invert cake onto prepared towel. Carefully peel off parchment paper.
  10. Starting at one short end, roll cake up tightly in towel (towel inside the roll). Place seam-side down on a cooling rack and cool completely, about 45 minutes to 1 hour.
  11. While cake cools, make filling: In a medium bowl, beat softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add powdered sugar and vanilla extract, beat on low until combined, then increase to medium and beat for 1 minute until fluffy.
  12. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a 1/2-inch border around edges.
  13. Roll cake back up without the towel, using towel to help guide if needed. Roll as tightly as possible without squeezing filling out ends.
  14. Wrap finished roll tightly in plastic wrap and refrigerate for at least 1 hour before serving.

Notes

Roll the cake while it’s still warm to prevent cracking. Use room temperature ingredients for best results. Chill the finished roll before slicing for clean cuts. The roll can be made ahead and refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition

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

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