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Best Easy Pumpkin Roll with Cream Cheese Filling

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This best easy pumpkin roll with cream cheese filling is the result of about seven slightly lopsided attempts and one spectacular kitchen meltdown involving a cracked spatula. But it works—the cake rolls without breaking, the filling stays creamy without sliding out, and the whole thing tastes like autumn wrapped in a hug.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line your jelly roll pan with parchment paper, leaving a slight overhang on the long sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large bowl, beat the eggs and sugar together with an electric mixer on medium-high speed for about 2 minutes until thick, pale, and slightly frothy.
  4. Add the pumpkin puree and vanilla extract to the egg mixture. Beat on low speed until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no streaks of flour remain. The batter will be thick and slightly sticky.
  6. Spread the batter evenly into the prepared pan, about ¼ inch thick.
  7. Bake for 12 to 15 minutes until the cake springs back lightly when touched in the center and the edges are slightly golden.
  8. While the cake bakes, lay a clean kitchen towel flat on the counter and generously dust it with powdered sugar.
  9. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Invert the cake onto the prepared towel and carefully peel off the parchment paper.
  10. Starting at one of the short ends, gently roll the cake and towel together. Place seam-side down on a cooling rack and let cool completely, about 1 hour.
  11. While the cake cools, make the filling: In a medium bowl, beat the softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Sift in the powdered sugar and add the vanilla. Beat until combined and silky.
  12. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a ½-inch border around the edges.
  13. Re-roll the cake without the towel, as tightly as possible without forcing it. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
  14. When ready to serve, trim the ends for a clean look. Slice into 1-inch rounds and dust with extra powdered sugar just before serving.

Notes

Don’t skip the powdered sugar on the towel—it creates a non-stick barrier. Roll the cake while it’s still warm; warm cake is pliable, cold cake is brittle. Use room temperature ingredients for the filling to avoid lumps. Watch your baking time carefully; overbaking is the number one reason pumpkin rolls crack. Let the cake cool completely before adding the filling. For best results, chill the roll for at least 2 hours before slicing.

Nutrition

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

Find it online: https://forkmila.com/best-easy-pumpkin-roll-with-cream-cheese-filling/