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Best Easy Pumpkin Roll with Cream Cheese Filling

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This foolproof pumpkin roll features a tender, spiced pumpkin cake wrapped around a silky cream cheese filling. No cracks, no sticking, no tears—just a beautiful spiral that looks fancy enough for a holiday table but is surprisingly straightforward to make.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting
  • 8 ounces cream cheese, softened (full-fat, block-style)
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving about an inch of overhang on the long sides. Lightly spray the 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 bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 2-3 minutes until thick, pale, and slightly fluffy.
  4. Mix in pumpkin puree and vanilla extract on low speed until just combined.
  5. Add dry ingredients to wet mixture and fold gently with a rubber spatula until no flour streaks remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly with an offset spatula.
  7. Bake for 13-15 minutes, until top springs back when lightly touched and edges start to pull away from the pan.
  8. While cake bakes, lay a clean kitchen towel flat on the counter and dust generously with powdered sugar using a sifter or fine-mesh strainer.
  9. As soon as cake comes out of the oven, run a knife around edges to loosen. Invert pan onto prepared towel. Peel off parchment paper slowly.
  10. Starting from the short end, roll cake and towel together into a tight log. Let cool completely on a wire rack, seam-side down (about 1 hour).
  11. While cake cools, beat softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Add powdered sugar and vanilla, beat on low until combined, then increase to medium for 1 minute until light and spreadable.
  12. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border around edges.
  13. Carefully re-roll cake without the towel, using the towel to help lift and guide. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  14. When ready to serve, trim ragged ends with a sharp knife and slice into 1-inch rounds. Dust with extra powdered sugar if desired.

Notes

Roll the cake while it’s still warm to prevent cracking. Use room temperature cream cheese and butter for a smooth filling. For best results, chill the finished roll for at least 2 hours before slicing. Store in the refrigerator for up to 5 days or freeze for up to 1 month.

Nutrition

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

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