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Perfect Pumpkin Roll with Cream Cheese Filling: Easy Fall Dessert

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This perfect pumpkin roll with cream cheese filling is a little piece of fall magic that you can create in your own kitchen. It’s the dessert that makes people close their eyes after the first bite and say, ‘Wow.’

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ¼ cup powdered sugar (for the towel)
  • 8 ounces cream cheese, softened (full-fat)
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang. Lightly spray parchment with non-stick spray.
  2. In a large bowl, beat eggs and granulated sugar on high speed for 3-4 minutes until thick, pale, and ribbony.
  3. Beat in pumpkin puree and vanilla extract on low speed until just combined.
  4. In a separate small bowl, whisk together flour, baking powder, salt, and pumpkin pie spice.
  5. Gently fold dry ingredients into wet mixture using a spatula until no white streaks remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly with a spatula.
  7. Bake for 12-15 minutes until cake springs back when lightly touched in the center.
  8. While cake bakes, lay a clean kitchen towel on the counter and dust generously with ¼ cup powdered sugar.
  9. As soon as cake comes out of the oven, flip it onto the sugared towel. Carefully peel off parchment paper.
  10. Starting at the short end, roll the cake up in the towel tightly but gently. Place seam-side down on a cooling rack and cool completely (1-2 hours).
  11. While cake cools, beat softened cream cheese and butter together until smooth and fluffy. Add sifted powdered sugar and vanilla, beat until combined.
  12. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border around edges.
  13. Roll cake back up without the towel. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before slicing. Overnight is even better.

Notes

Don’t skip the powdered sugar on the towel—it prevents sticking. If the cake cracks, hide the crack on the inside when rolling. Room temperature ingredients are crucial for best texture. The cake can be made ahead and stored in the fridge for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin roll, cream cheese filling, fall dessert, Thanksgiving dessert, pumpkin dessert, easy pumpkin roll

Find it online: https://sparklechew.com/perfect-pumpkin-roll-with-cream-cheese-filling-easy-fall-dessert/