Pumpkin Roll with Cream Cheese Filling Recipe
This Pumpkin Roll is a fall favorite—a soft, spiced pumpkin sponge cake rolled up with a sweet and tangy cream cheese filling. It’s beautiful, delicious, and surprisingly easy to make!
Equipment
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer
- Whisk
- Rubber spatula
- Measuring Cups and Spoons
- Jelly roll pan (10x15 inches)
- Parchment paper
- Clean kitchen towel
- Wire rack
- Sifter or fine mesh strainer
Ingredients
For the Pumpkin Cake:
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Powdered sugar for dusting the towel
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Prepare the Pan and Oven
- Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
Make the Pumpkin Cake Batter
- In a large mixing bowl, beat the eggs and granulated sugar until thick and pale (about 2–3 minutes). Add in the pumpkin puree and vanilla; mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
Bake the Cake
- Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 13–15 minutes, or until the cake springs back when gently touched and a toothpick comes out clean.
Roll the Cake
- While the cake is baking, lay a clean kitchen towel on the counter and generously dust it with powdered sugar.
- As soon as the cake is done, loosen the edges and carefully turn it out onto the prepared towel. Peel off the parchment paper, then gently roll the cake up in the towel starting from the short end. Let it cool completely while rolled—about 1 hour.
Make the Cream Cheese Filling
- Beat the softened cream cheese, butter, powdered sugar, and vanilla together until smooth and creamy.
Fill and Reroll the Cake
- Once the cake is completely cool, unroll it gently. Spread the cream cheese filling evenly over the surface, then roll it back up tightly (without the towel this time).
Chill and Serve
- Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour for easy slicing. Dust with powdered sugar before serving.