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Best Easy Pumpkin Roll Recipe with Cream Cheese Filling

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A perfectly tender pumpkin cake rolled with a luscious cream cheese filling and coated in cinnamon sugar. This cozy dessert is a crowd-pleaser that looks impressive but comes together with simple ingredients.

Ingredients

Scale
  • 3/4 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (freshly grated if possible)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened to room temperature (full-fat)
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly spray parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 3-4 minutes until thick, pale, and fluffy (ribbon stage).
  4. Reduce mixer speed to low and add pumpkin puree and vanilla extract. Mix just until combined.
  5. Add dry ingredients to wet mixture and fold gently with a rubber spatula until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 13-15 minutes, until cake springs back when lightly touched and edges pull away from pan.
  7. While cake bakes, lay a clean kitchen towel flat on a work surface and dust generously with powdered sugar.
  8. As soon as cake comes out of oven, run a knife around edges to loosen. Invert cake onto prepared towel. Carefully peel off parchment paper. Starting from one short end, roll cake and towel together into a tight log. Let cool completely on a wire rack, seam-side down (30-40 minutes).
  9. While cake cools, beat softened cream cheese and butter together until smooth and creamy. Add sifted powdered sugar and vanilla extract, beat until well combined.
  10. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over cake, leaving a 1/2-inch border around edges.
  11. Reroll cake without the towel, using towel to guide if needed. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, up to 24 hours.
  12. Just before serving, mix granulated sugar and cinnamon together. Unwrap chilled pumpkin roll, brush off excess powdered sugar, and roll in cinnamon sugar mixture until coated. Slice off ends for clean look, then cut into 8-10 slices.

Notes

Don’t overbake the cake—it’s the number one cause of cracking. Roll the cake while it’s still warm from the oven. Use room temperature ingredients for best results. Chill the roll for at least 1 hour before slicing for clean cuts. The flavors deepen after a day or two, making this a great make-ahead dessert.

Nutrition

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

Find it online: https://breezybake.com/best-easy-pumpkin-roll-recipe-with-cream-cheese-filling/