Description
A classic Pumpkin Cream Cheese Roll that’s soft, spiced, and filled with a luscious cream cheese filling the perfect festive dessert for fall or the holidays.
Ingredients
**For the Pumpkin Cake:**
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
3 large eggs
2/3 cup granulated sugar
2/3 cup canned pumpkin puree (not pie filling)
1 tsp vanilla extract
**For the Cream Cheese Filling:**
8 oz cream cheese, softened
1 cup powdered sugar
6 tbsp unsalted butter, softened
1 tsp vanilla extract
**For Dusting:**
Powdered sugar for rolling and serving
Instructions
1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another large bowl, beat eggs and sugar until thick and pale. Add pumpkin puree and vanilla, mixing until smooth.
4. Gradually add the dry ingredients and stir until just combined.
5. Spread the batter evenly into the prepared pan and smooth the top.
6. Bake for 13–15 minutes, or until the cake springs back when lightly touched.
7. While warm, turn the cake out onto a clean kitchen towel dusted generously with powdered sugar.
8. Carefully peel off the parchment and roll the cake up in the towel starting from the short end. Let it cool completely.
9. Meanwhile, beat cream cheese, butter, powdered sugar, and vanilla until creamy and smooth.
10. Unroll the cooled cake, spread the filling evenly over it, and re-roll tightly without the towel.
11. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
12. Dust with powdered sugar before serving.
Notes
Make sure to roll the cake while warm to prevent cracks.
For a lighter version, use reduced-fat cream cheese.
Can be made up to 2 days ahead — store in the refrigerator until ready to serve.
Freezes beautifully for up to 2 months; thaw in the fridge overnight before serving.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: pumpkin roll, pumpkin cream cheese roll, fall dessert, holiday dessert, pumpkin dessert, cream cheese filling