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A pumpkin roll on a cutting board with vibrant pumpkins, fall leaves, and candlelit ambiance in the background.

Pumpkin Roll with Cream Cheese Filling

Make this classic Pumpkin Roll with Cream Cheese Filling, a perfect fall dessert featuring spiced pumpkin cake rolled around a creamy filling. This easy-to-follow recipe is ideal for Thanksgiving or any holiday gathering. Get step-by-step instructions, tips, and variations to create a show-stopping dessert your family will love!
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Prep Time 25 minutes
Cook Time 15 minutes
Cooling Time: 2 hours
Course Dessert
Servings 8
Calories 320 kcal

Equipment

  • Jelly Roll Pan (10x15 inches): Essential for baking the thin, even layer of cake required for rolling.
  • Parchment Paper: Prevents the cake from sticking to the pan and makes it easier to remove.
  • Mixing Bowls: At least two—one for dry ingredients and one for wet ingredients.
  • Whisk or Electric Mixer: For blending ingredients smoothly. An electric mixer works best for whipping eggs and sugar.
  • Rubber Spatula: Ideal for folding the dry ingredients into the wet mixture and spreading the cream cheese filling.
  • Clean Kitchen Towel: Used to roll the cake while it’s still warm. Dust it generously with powdered sugar to prevent sticking.
  • Cooling Rack: Allows the rolled cake to cool evenly.
  • Knife or Offset Spatula: For spreading the cream cheese filling smoothly over the unrolled cake.
  • Plastic Wrap: To wrap the finished roll and let it chill before serving.
  • Serrated Knife: For slicing the roll into clean, even pieces.

Ingredients
  

For the Pumpkin Roll:

  • 3/4 Cup All-purpose flour
  • 1/2 Tsp Baking powder
  • 1/2 Tsp Baking soda
  • 1/4 Tsp Salt
  • 1/2 Tsp Ground cinnamon
  • 1/2 Tsp Ground nutmeg
  • 1/2 Tsp Ground ginger
  • 3 Large eggs
  • 1 Cup Granulated sugar
  • 2/3 Cup Pumpkin puree (not pumpkin pie filling)
  • 1 Tsp Vanilla extract
  • Powdered sugar

For the Cream Cheese Filling:

  • 8 Oz Cream cheese (softened)
  • 1 Cup Powdered sugar
  • 6 Tsp Unsalted butter (softened)
  • 1 Tsp Vanilla extract

Instructions
 

  • Step 1: Prepare Your Pan
    Preheat your oven to 375°F (190°C).
    Line a 10x15-inch jelly roll pan with parchment paper. Grease the paper lightly to prevent sticking.
  • Step 2: Make the Batter
    In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
    In a large mixing bowl, beat the eggs and sugar until thick and pale. Stir in pumpkin puree and vanilla extract.
    Gradually fold the dry ingredients into the wet ingredients, mixing just until combined.
  • Step 3: Bake the Cake
    Pour the batter evenly into the prepared pan. Spread it gently to create an even layer.
    Bake for 13-15 minutes, or until the cake springs back when touched.
  • Step 4: Roll the Cake
    While the cake is still hot, sprinkle a clean kitchen towel generously with powdered sugar.
    Carefully invert the cake onto the towel and peel off the parchment paper.
    Starting at the short end, roll the cake (with the towel) into a tight spiral. Let it cool completely.
  • Step 5: Prepare the Cream Cheese Filling
    Beat the cream cheese, powdered sugar, butter, and vanilla extract together until smooth and fluffy.
  • Step 6: Assemble the Pumpkin Roll
    Gently unroll the cooled cake and spread the cream cheese filling evenly over the surface.
    Re-roll the cake (without the towel) tightly. Wrap the roll in plastic wrap and refrigerate for at least 1 hour.
  • Step 7: Serve and Enjoy
    Dust the roll with powdered sugar before slicing.
    Slice with a serrated knife for clean, picture-perfect spirals.
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