A tender spiced pumpkin cake rolled around a sweet, tangy cream cheese filling. Make-ahead friendly and a guaranteed hit on any fall dessert table — no one ever believes how simple it is.
Why You’ll Love This
This is the kind of recipe that earns a permanent spot in the rotation. It’s approachable enough for a weeknight and impressive enough for company, and it uses ingredients you can find at any grocery store. The technique is straightforward, the timing is forgiving, and the result is the kind of food that gets a quiet round of applause at the table.
I’ve been making versions of this pumpkin roll with cream cheese filling for years, and the recipe I’m sharing here is the one that has earned the most repeat requests. It’s reliable, it’s delicious, and it works exactly the way it says it will. That last part is the most important quality a recipe can have.
What You’ll Need
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree (not pie filling)
- 1/3 cup powdered sugar (for dusting towel)
- 8 oz cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Step by Step
Preheat oven to 375°F. Grease and line a 10×15 jelly roll pan with parchment paper.
In a small bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt.
In a large bowl, beat the eggs and sugar on medium-high until thick, fluffy, and pale — about 2 minutes.
Mix in the pumpkin puree on low speed until just combined.
Add the dry ingredients and mix gently until no streaks of flour remain.
Spread the batter evenly in the prepared pan and bake 14-16 minutes, until the top springs back when lightly touched.
Lay a clean kitchen towel on the counter and dust generously with powdered sugar.
Run a knife around the edges of the pan. Invert the hot cake onto the sugared towel and peel off the parchment paper.
Starting from the short end, roll the cake up in the towel and let it cool completely on a wire rack — about 1 hour.
Beat the cream cheese and butter together until fluffy. Add the powdered sugar and vanilla and beat until smooth and spreadable.
Carefully unroll the cooled cake, spread the filling evenly, and re-roll without the towel.
Wrap in plastic wrap and refrigerate at least 1 hour before slicing. Dust with powdered sugar before serving.
Tips From My Kitchen
Read through the entire recipe before you start cooking. This sounds obvious, but it’s the single biggest difference between a smooth cooking experience and a chaotic one. Knowing what’s coming next means you can have everything prepped and ready to go at the right moment.
Use the best ingredients you can afford. This recipe doesn’t have a long ingredient list, so each one really matters. Good butter, fresh herbs, real vanilla — these small choices add up to a finished dish that tastes noticeably better than the sum of its parts.
How To Store It
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Most versions of this recipe reheat well in the microwave or in a 350°F oven until warmed through. If the dish has been assembled in advance, keep the components separate and assemble just before serving for the best texture.
For longer storage, this recipe freezes beautifully. Wrap tightly in plastic wrap and then foil, or transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
—Elowen Thorn
Pumpkin Roll with Cream Cheese Filling
Description
A tender spiced pumpkin cake rolled around a sweet, tangy cream cheese filling. Make-ahead friendly and a guaranteed hit on any fall dessert table — no one ever believes how simple it is.
Ingredients
Instructions
- Preheat oven to 375°F. Grease and line a 10×15 jelly roll pan with parchment paper.
- In a small bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt.
- In a large bowl, beat the eggs and sugar on medium-high until thick, fluffy, and pale — about 2 minutes.
- Mix in the pumpkin puree on low speed until just combined.
- Add the dry ingredients and mix gently until no streaks of flour remain.
- Spread the batter evenly in the prepared pan and bake 14-16 minutes, until the top springs back when lightly touched.
- Lay a clean kitchen towel on the counter and dust generously with powdered sugar.
- Run a knife around the edges of the pan. Invert the hot cake onto the sugared towel and peel off the parchment paper.
- Starting from the short end, roll the cake up in the towel and let it cool completely on a wire rack — about 1 hour.
- Beat the cream cheese and butter together until fluffy. Add the powdered sugar and vanilla and beat until smooth and spreadable.
- Carefully unroll the cooled cake, spread the filling evenly, and re-roll without the towel.
- Wrap in plastic wrap and refrigerate at least 1 hour before slicing. Dust with powdered sugar before serving.
Notes
- Tested and perfected by Elowen Thorn. Makes a great dessert for any fall gathering.
