Go Back
Easy Pumpkin Roll Recipe with Cream Cheese Filling

Easy Pumpkin Roll Recipe

A tender spiced pumpkin jelly-roll cake wrapped around a creamy vanilla cream-cheese filling. This classic autumn dessert is easy to prepare and makes 10–12 generous slices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Pumpkin Cake
  • 3 Large eggs
  • 1 cup Granulated sugar
  • 2/3 cup Canned pumpkin purée
  • 1 teaspoon Lemon juice
  • 3/4 cup All-purpose flour
  • 1 teaspoon Baking powder
  • 2 teaspoons Ground cinnamon
  • 1 teaspoon Ground ginger
  • 1/2 teaspoon Ground nutmeg
  • 1/2 teaspoon Salt
  • As needed Confectioners’ sugar for dusting and rolling
Cream-Cheese Filling
  • 8 ounces Cream cheese, softened
  • 1 cup Confectioners’ sugar
  • 6 tablespoons Unsalted butter, softened
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Grease a 10 x 15-inch jelly-roll pan, line it with parchment paper, and lightly grease the parchment.
  2. Beat the eggs and granulated sugar for about 5 minutes, or until the mixture is thick and pale. Mix in the pumpkin purée and lemon juice.
  3. Whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold the dry mixture into the pumpkin mixture just until combined.
  4. Spread the batter evenly in the prepared pan. Bake for 13–15 minutes, until the cake springs back lightly when touched; do not overbake.
  5. Immediately turn the hot cake onto a clean kitchen towel generously dusted with confectioners’ sugar. Peel away the parchment paper.
  6. Starting at a short end, roll the cake up in the towel. Let it cool completely while rolled.
  7. Beat the softened cream cheese, butter, confectioners’ sugar, and vanilla extract until smooth and spreadable.
  8. Carefully unroll the cooled cake and spread the filling evenly over the surface. Roll it back up without the towel.
  9. Wrap the pumpkin roll and refrigerate for at least 30–60 minutes before slicing. Dust with additional confectioners’ sugar before serving.

Notes

Roll the cake while it is still hot to train it to hold its shape and help prevent cracking. Remove it from the oven as soon as it is baked through because an overbaked cake can become dry and split. Room-temperature cream cheese and butter produce the smoothest filling.