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Perfect Pumpkin Roll with Cream Cheese Filling

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A foolproof pumpkin roll with a creamy, tangy filling that rolls without cracking. This tested recipe uses a parchment paper rolling method for a clean release and a beautiful spiral every time.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 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
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar (for dusting)
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • Pinch of salt (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on the short sides. Lightly spray parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly distributed.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 2-3 minutes until thick, pale, and fluffy (ribbon stage).
  4. Add pumpkin puree and vanilla extract to the egg mixture. Beat on low speed until just combined. Scrape down the bowl.
  5. Fold dry ingredients into wet mixture in two additions using a rubber spatula, mixing until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 13-15 minutes until the top springs back when lightly touched and edges pull away from the pan.
  7. Immediately run a knife around the edges. Lay a clean kitchen towel on the counter with a large sheet of parchment paper on top. Dust parchment generously with powdered sugar. Invert cake onto parchment, peel off baking parchment. Starting at a short end, roll cake up in parchment and towel together. Cool completely in rolled position (45-60 minutes).
  8. While cake cools, beat softened cream cheese and butter together until smooth and fluffy (about 2 minutes). Add vanilla and salt, then gradually beat in powdered sugar until smooth. Refrigerate if too soft.
  9. Once cake is completely cool, carefully unroll. Spread cream cheese filling evenly over cake, leaving a ½-inch border on all sides. Roll cake back up (without towel or parchment) gently but firmly. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before slicing.
  10. To serve, unwrap roll, trim ends, and slice into 1-inch pieces using a sharp serrated knife, wiping knife clean between cuts. Dust with powdered sugar just before serving.

Notes

Roll the cake while it’s warm to prevent cracking. Cool completely before filling to avoid melting the cream cheese. For best results, refrigerate overnight before slicing. If cracks appear, spread filling generously over them—they’ll disappear when rolled. Wipe knife clean between slices for perfect spirals.

Nutrition

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

Find it online: https://avabowls.com/perfect-pumpkin-roll-with-cream-cheese-filling/