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Perfect Pumpkin Roll: Best Cream Cheese Filled Dessert

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A foolproof pumpkin roll with a tangy cream cheese filling that’s impressively beautiful yet surprisingly simple to make. This make-ahead dessert features a light, tender, perfectly spiced cake rolled into a stunning spiral.

Ingredients

Scale
  • ¾ cup all-purpose flour (spooned and leveled)
  • 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
  • ¾ cup granulated sugar
  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting the towel
  • 8 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with nonstick spray.
  2. Lay a clean kitchen towel flat on the counter and dust generously with powdered sugar using a sifter.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  4. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high for 2-3 minutes until thick, pale, and ribbon-like.
  5. Reduce mixer speed to low and add pumpkin puree and vanilla extract. Mix until just combined.
  6. Add dry ingredients to wet mixture in two additions, folding gently with a rubber spatula until no streaks of flour remain. Do not overmix.
  7. Pour batter into prepared pan and spread evenly. Bake for 12-14 minutes until cake springs back when lightly touched and edges pull away from pan.
  8. Immediately run a knife around edges to loosen. Invert cake onto the powdered sugar-dusted towel. Carefully peel off parchment paper.
  9. Starting at one short end, roll cake and towel together into a tight log. Cool completely on a wire rack, seam-side down (30-40 minutes).
  10. While cake cools, beat softened cream cheese and butter until smooth and fluffy, about 2 minutes. Add sifted powdered sugar, vanilla extract, and pinch of salt. Beat on low until combined, then medium-high for 1 minute until light and spreadable.
  11. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border on all sides.
  12. Using the towel to help, gently re-roll cake without the towel. Roll tightly but not so tight that filling squeezes out.
  13. Wrap rolled cake tightly in plastic wrap and refrigerate for at least 1 hour before slicing. For best results, chill overnight.
  14. Before serving, trim ends for a clean look and dust with powdered sugar.

Notes

Do not overbake the cake; use the touch test (springs back when pressed). Dust the towel generously with powdered sugar to prevent sticking. Roll the cake while still warm to train it to hold the spiral shape. For best results, chill overnight before slicing. Use a sharp serrated knife and wipe clean between cuts for neat slices.

Nutrition

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

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