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Perfect Spiced Pumpkin Roll with Easy Cream Cheese Filling

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A tender spiced pumpkin cake rolled with a tangy cream cheese filling, perfect for fall gatherings. This impressive dessert is surprisingly easy to make and can be prepared ahead of time.

Ingredients

Scale
  • 3/4 cup (95g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 large eggs, at room temperature
  • 1 cup (200g) granulated sugar
  • 2/3 cup (160g) canned pumpkin puree
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • 8 ounces (226g) cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  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 ribbon-like.
  4. Beat in pumpkin puree and vanilla extract until just combined.
  5. Gently fold dry ingredients into wet mixture using a spatula until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared pan and spread into an even layer.
  7. Bake for 10-12 minutes, until top springs back when lightly touched and edges just start to pull away from pan.
  8. While cake bakes, lay a clean kitchen towel flat on counter and dust generously with powdered sugar.
  9. As soon as cake comes out of oven, run a knife around edges to loosen. Invert pan onto prepared towel. Carefully peel off parchment paper.
  10. Starting at one short end, roll cake and towel together into a tight log. Place seam-side down on a wire rack and cool completely, about 45 minutes to 1 hour.
  11. While cake cools, beat softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add sifted powdered sugar and vanilla extract, beat until light and fluffy.
  12. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over cake, leaving a 1/2-inch border around edges.
  13. Carefully reroll cake without the towel. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before serving.

Notes

Roll the cake while it’s still warm to prevent cracking. Use room temperature ingredients for best results. Chill at least 1 hour before slicing for clean cuts. Can be made up to 2 days ahead and stored in refrigerator. Freezes well for up to 3 months.

Nutrition

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

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