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Cozy Pumpkin Roll Recipe with Cream Cheese Filling

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A soft, spiced pumpkin roll with a luscious cream cheese filling, perfect for fall gatherings and holiday treats. This easy recipe delivers moist, tender cake with a smooth, tangy filling.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 2/3 cup (160ml) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 2/3 cup (85g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line your jelly roll pan with parchment paper and lightly grease it.
  2. In a medium bowl, sift the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a large bowl, use an electric mixer to beat the granulated sugar and eggs together on high speed for 5 minutes until thick and pale.
  4. Stir in the canned pumpkin and vanilla extract until just combined.
  5. Gently fold the dry ingredients into the wet mixture using a rubber spatula. Be careful not to overmix.
  6. Spread the batter evenly in the prepared pan, smoothing the top lightly.
  7. Bake for 13-15 minutes until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
  8. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
  9. Once out of the oven, immediately loosen the edges with a knife and flip the cake onto the sugared towel. Gently peel off the parchment paper.
  10. Starting from the short end, carefully roll the cake and towel together into a spiral. Let it cool completely rolled up.
  11. In a bowl, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy and spreadable.
  12. Once the cake is cool, gently unroll it and spread the cream cheese filling evenly over the surface, leaving a small margin at the edges.
  13. Carefully roll the cake back up without the towel. Wrap it tightly in plastic wrap and refrigerate for at least an hour to set.
  14. Slice the pumpkin roll into 1-inch thick pieces using a serrated knife for clean cuts.

Notes

Roll the cake while warm but not too hot to prevent cracks. Dust the towel with powdered sugar to avoid sticking. Use softened cream cheese and butter for a smooth filling. If cracks appear, cover with extra cream cheese filling.

Nutrition

Keywords: pumpkin roll, cream cheese filling, fall dessert, holiday dessert, pumpkin dessert, easy pumpkin roll, pumpkin cake, cream cheese frosting

Find it online: https://wigglebite.com/cozy-pumpkin-roll-recipe-with-cream-cheese-filling-easy-step-by-step-guide/