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Pumpkin Roll

Pumpkin Roll with Cream Cheese Filling

This pumpkin roll is soft, spiced, and creamy all in one bite. It’s a holiday favorite that always impresses with cozy flavors and a pretty, swirled look.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American
Servings 10
Calories 320 kcal

Ingredients
  

For the Pumpkin Cake:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1/2 tsp vanilla extract

For the Cream Cheese Filling:

  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 6 tablespoons unsalted butter softened
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat and Prepare: Get your oven preheating to 375°F (190°C) and line a 15x10-inch jelly roll pan with parchment paper. This will make your life so much easier!
  • Mix Dry Ingredients: In a bowl, whisk together the ¾ cup flour, ½ tsp baking powder, ½ tsp baking soda, spices, and ¼ tsp salt.
  • Mix Wet Ingredients: Beat 3 eggs and 1 cup sugar on high for 5 minutes until fluffy. Then, mix in the ⅔ cup pumpkin puree and ½ tsp vanilla.
  • Combine and Bake: Gently fold your dry ingredients into the wet ones. Spread the batter in your pan and bake for 13-15 minutes.
  • Roll and Cool: Flip the hot cake onto a towel dusted with powdered sugar. Peel off the paper and roll the cake up with the towel. Let it cool for 1 hour.
  • Make the Filling: Beat the 8 oz cream cheese and 6 tbsp butter until smooth. Add 1 cup powdered sugar and 1 tsp vanilla and mix until creamy.
  • Fill and Chill: Unroll the cake, spread the filling on top, and roll it back up. Wrap it in plastic and chill for at least 1 hour before you slice and serve!

Notes

  • Make sure your eggs, cream cheese, and butter are at room temperature. It really helps everything mix together better.
  • Try not to overmix your batter after you add the flour. Just mix until it's combined for a soft cake.
  • Be generous with the powdered sugar on your towel! This is the secret to a cake that doesn't stick.
  • When you spread the filling, leave a little empty space around the edges so it doesn't all squish out.
  • Use a sharp knife to cut your slices. Wiping it clean between cuts will give you a really pretty look.