Description
This easy pumpkin roll features a moist, spiced pumpkin cake rolled around a sweet cream cheese filling. It’s the perfect make-ahead fall dessert that looks impressive but is surprisingly simple to make. The tender cake stays soft for days, making it ideal for Thanksgiving or any autumn celebration.
Ingredients
Scale
For the Pumpkin Cake:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 large eggs, room temperature
- 1 cup granulated sugar
- ⅔ cup pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
For the Cream Cheese Filling:
- 8 ounces (1 package) cream cheese, softened to room temperature
- 6 tablespoons unsalted butter, softened to room temperature
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, letting it hang over the edges by about 1 inch on each side. Lightly spray the parchment with non-stick cooking spray. This double preparation ensures easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside. This distributes the spices evenly throughout your cake.
- Beat eggs and sugar: In a large bowl using an electric mixer, beat the eggs on high speed for about 3-4 minutes until they’re thick, pale yellow, and have increased in volume significantly. Gradually add the granulated sugar while continuing to beat. This step incorporates air that helps the cake rise and creates the right texture.
- Add pumpkin mixture: Beat in the pumpkin puree and vanilla extract on medium speed until fully combined and smooth. The mixture should be uniform in color with no streaks.
- Fold in dry ingredients: Using a rubber spatula, gently fold the flour mixture into the wet ingredients. Fold just until no streaks of flour remain – don’t overmix or your cake will be tough. The batter should be smooth and slightly thick.
- Bake: Pour the batter into your prepared pan and spread it evenly to all corners using an offset spatula. Make sure the thickness is uniform. Bake for 13-15 minutes, until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. Don’t overbake or the cake will crack when rolled.
- Prepare the rolling towel: While the cake bakes, lay out a clean kitchen towel (not terry cloth) on your counter and generously dust it with powdered sugar. Use about ¼ cup of powdered sugar and spread it over an area slightly larger than your pan size.
- Roll the hot cake: The moment the cake comes out of the oven, run a knife around the edges to loosen it. Flip the hot cake onto the prepared towel and carefully peel off the parchment paper. Starting from the short end, roll the cake up with the towel inside (the towel will be rolled up inside the cake). This creates the “memory” that prevents cracking when you add the filling later.
- Cool completely: Place the rolled cake (still in the towel) on a wire rack seam-side down and let it cool completely to room temperature, about 1 hour. Don’t rush this step – trying to fill a warm cake will melt your filling.
- Make the filling: While the cake cools, beat the softened cream cheese and butter together with an electric mixer on medium-high speed for 2-3 minutes until light and fluffy. Add the powdered sugar, vanilla, and salt, then beat for another 2 minutes until smooth and creamy. If the filling seems too soft, refrigerate it for 15-20 minutes to firm up slightly.
- Unroll and fill: Once the cake is completely cool, carefully unroll it (it will want to stay in a curl shape – that’s perfect). Spread the cream cheese filling evenly over the entire surface of the cake, leaving about a ½-inch border around the edges. Use an offset spatula for the smoothest application.
- Re-roll: Starting from the same short end, gently roll the cake back up (this time without the towel). Roll slowly and evenly, using the edge of the filling as your guide. If a small crack appears, don’t panic – you’ll dust it with powdered sugar later and no one will notice.
- Chill: Wrap the pumpkin roll tightly in plastic wrap and refrigerate seam-side down for at least 1-2 hours before slicing. This firms up the filling and makes slicing much cleaner.
- Serve: Before serving, dust the entire roll generously with powdered sugar. Use a sharp serrated knife and clean it between each slice for the prettiest presentation. Slice into 10-12 pieces.
Notes
- Room temperature matters – Make sure your eggs, cream cheese, and butter are at room temperature for the best texture.
- Don’t overbake – An overbaked cake will crack when rolled. Check at 13 minutes.
- Roll while hot – This is crucial! The cake must be hot when you do the initial roll to set the shape.
- Smooth kitchen towel – Don’t use terry cloth or towels with texture, as they’ll leave imprints on your cake.
- Chilling is essential – The pumpkin roll must be chilled before slicing or it will be messy.
- Clean your knife – Wipe the knife clean between each slice for perfect swirls.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of roll)
- Calories: 285
- Sugar: 28g
- Sodium: 245mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg