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Perfect Pumpkin Roll: Best Easy Cream Cheese Filled Dessert

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A tender, spiced pumpkin cake rolled with a silky cream cheese filling—this impressive dessert is surprisingly easy to make and perfect for fall gatherings.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang. Lightly spray parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large mixing bowl, beat eggs and granulated sugar on high speed for 3-4 minutes until thick, pale, and ribbon-like.
  4. Reduce mixer speed to low and add pumpkin puree and vanilla extract. Mix just until combined.
  5. Gently fold dry ingredients into wet mixture using a rubber spatula until no flour streaks remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles. Bake for 12-15 minutes until top springs back when lightly touched.
  7. While cake bakes, lay a clean kitchen towel flat and dust generously with powdered sugar. As soon as cake comes out of oven, run a knife around edges to loosen. Invert cake onto prepared towel. Gently peel off parchment paper.
  8. Starting at one short end, roll cake and towel together into a tight log. Let cool completely on a wire rack, about 30-40 minutes.
  9. For filling: In a medium bowl, beat softened cream cheese and butter until smooth and creamy, about 2 minutes. Add sifted powdered sugar and vanilla extract; beat until light and fluffy. If too soft, refrigerate 10 minutes.
  10. Once cake is completely cool, carefully unroll. Spread cream cheese filling evenly over cake, leaving a ½-inch border. Using towel to help, gently re-roll cake (without towel). Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight.
  11. To serve: Unwrap, dust with powdered sugar, and slice into 1-inch rounds.

Notes

Roll the cake while it’s still warm to prevent cracking. Use room temperature ingredients for best results. Chill fully before slicing for clean cuts. Can be made a day ahead.

Nutrition

Keywords: pumpkin roll, cream cheese filling, pumpkin dessert, fall dessert, Thanksgiving dessert, easy pumpkin roll

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