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Perfect Pumpkin Roll with Cream Cheese Filling: Easy 30-Minute Dessert

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A tender, spiced pumpkin cake rolled around a creamy, tangy cream cheese filling. This foolproof recipe delivers a beautiful spiral without cracks, perfect for fall gatherings or a cozy weeknight treat.

Ingredients

Scale
  • ¾ cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract (pure vanilla preferred)
  • Powdered sugar for dusting
  • 8 ounces cream cheese, softened to room temperature (full-fat)
  • 1 cup powdered sugar, sifted
  • 6 tablespoons unsalted butter, softened
  • 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 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, cinnamon, ginger, nutmeg, cloves, and salt. 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. Reduce mixer speed to low and add pumpkin puree and vanilla extract. Mix until just combined.
  5. Add dry ingredients to wet mixture in two additions, folding gently with a rubber spatula until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes, until top springs back when lightly touched and edges start to pull away from pan. Do not overbake.
  7. While cake is hot, run a knife around edges to loosen. Lay a clean kitchen towel flat on counter and dust generously with powdered sugar. Invert cake onto towel (parchment facing up). Carefully peel off parchment paper.
  8. Starting from one short end, gently roll cake and towel together into a tight log. Let rolled cake cool completely on a wire rack, about 30-40 minutes.
  9. While cake cools, make filling: In a medium bowl, beat softened cream cheese, sifted powdered sugar, butter, and vanilla extract until smooth and creamy, about 2-3 minutes. Set aside at room temperature.
  10. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border around edges. Using the towel to help, gently re-roll cake (without towel) tightly but gently.
  11. Wrap rolled cake tightly in plastic wrap and refrigerate for at least 1 hour before slicing.
  12. To serve, trim ends, slice into 1-inch rounds with a sharp knife, and dust with powdered sugar.

Notes

Roll the cake while it’s still warm to prevent cracking. Use room temperature ingredients for best results. If cake cracks, cream cheese filling acts as glue. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. For dairy-free, use block-style plant-based cream cheese. Store in refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://elvafood.com/perfect-pumpkin-roll-with-cream-cheese-filling-easy-30-minute-dessert/