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Easy Pumpkin Roll with Cream Cheese Filling Recipe

Easy Pumpkin Roll with Cream Cheese Filling

A tender, warmly spiced pumpkin cake rolled around a smooth vanilla cream cheese filling. This classic dessert bread is simple to prepare and makes about 10 to 12 attractive slices.
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Prep Time 25 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, not pumpkin pie filling
  • 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 Powdered sugar for towel and finished roll
Cream Cheese Filling
  • 8 ounces Cream cheese, softened
  • 1/4 cup Unsalted butter, softened
  • 1 cup Powdered sugar
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 375°F. Line a 10 x 15-inch jelly-roll pan with parchment paper and lightly grease the parchment.
  2. Beat the eggs and granulated sugar until thick and pale. Mix in the pumpkin purée and lemon juice.
  3. Whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Gently fold the dry mixture into the pumpkin mixture.
  4. Spread the batter evenly in the prepared pan. Bake for 13 to 15 minutes, until the cake springs back lightly when touched.
  5. Immediately turn the hot cake onto a clean kitchen towel generously dusted with powdered sugar. Carefully remove the parchment, then roll the warm cake and towel together from a short end. Cool completely.
  6. Beat the softened cream cheese and butter until smooth. Beat in the powdered sugar and vanilla extract.
  7. Unroll the cooled cake, spread the filling evenly over the surface, and roll it back up without the towel. Wrap and refrigerate for at least 1 hour before slicing.
  8. Dust the chilled pumpkin roll with additional powdered sugar before serving. Slice with a sharp knife for clean spirals.

Notes

Roll the cake while it is still warm so it learns the spiral shape and is less likely to crack. Use a pan close to 10 x 15 inches, spread the batter evenly, fully soften the cream cheese and butter, and avoid overfilling the cake. Refrigerate the wrapped roll for at least 1 hour before slicing.