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Classic Pumpkin Roll with Cream Cheese Filling

Pumpkin roll with cream cheese filling features a tender, cinnamon-spiced pumpkin cake rolled around a smooth, creamy center. Roll the warm cake in a powdered-sugar-dusted towel, cool it, then chill for neat slices.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling and chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 cooking spray nonstick
  • 3 eggs large, at room temperature
  • 1 cup granulated sugar
  • 0.67 cup pumpkin puree canned
  • 0.75 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.25 tsp kosher salt
  • 0.25 cup powdered sugar for dusting the towel
For the filling
  • 1 block (8 oz) cream cheese softened
  • 6 tbsp unsalted butter softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 1 10x15-inch jelly-roll pan

Method
 

Prepare the cake
  1. Heat the oven to 375°F.
  2. Grease a 10x15-inch jelly-roll pan with nonstick cooking spray, line it with parchment paper, and spray the parchment.
  3. In a large bowl, beat the eggs and granulated sugar until thick and pale, about 3 minutes.
  4. Beat in the pumpkin puree.
  5. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  6. Fold the dry mixture into the pumpkin mixture just until no dry streaks remain.
  7. Spread the batter evenly in the prepared pan.
  8. Bake for 13 to 15 minutes, until the top springs back when lightly touched and a toothpick comes out clean.
  9. While the cake bakes, lay a clean, lint-free kitchen towel on the counter and dust it evenly with the powdered sugar.
  10. Immediately invert the hot cake onto the prepared towel and carefully peel off the parchment.
  11. Starting at a 10-inch end, roll the cake up with the towel, place it seam-side down, and cool completely, about 1 hour.
Make the filling and finish
  1. Beat the cream cheese and butter in a medium bowl until smooth.
  2. Beat in the powdered sugar and vanilla until creamy.
  3. Carefully unroll the cooled cake.
  4. Spread the filling evenly over the cake, leaving a 1/2-inch border.
  5. Roll the cake back up without the towel.
  6. Wrap the roll tightly.
  7. Refrigerate for at least 1 hour before slicing and serving.

Notes

For cleaner slices, chill the wrapped roll thoroughly before cutting. Store covered in the refrigerator for up to 3 days; it can be frozen, tightly wrapped, for up to 2 months. A 1:1 gluten-free baking flour can be used as a dietary swap.