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Pumpkin Roll Cake

Perfect Pumpkin Roll Cake with Cream Cheese Filling

This stunning pumpkin roll cake features a soft, spiced pumpkin sponge wrapped around rich cream cheese filling. Perfect for fall gatherings and Thanksgiving, this impressive dessert can be made ahead and gets better with time.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling & Assembly Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Amount: 3/4 | Unit: cup | Name: all-purpose flour | Notes:
Amount: 1/2 | Unit: teaspoon | Name: baking powder | Notes:
Amount: 1/2 | Unit: teaspoon | Name: baking soda | Notes:
Amount: 1/2 | Unit: teaspoon | Name: ground cinnamon | Notes:
Amount: 1/2 | Unit: teaspoon | Name: ground cloves | Notes:
Amount: 1/4 | Unit: teaspoon | Name: ground nutmeg | Notes:
Amount: 1/4 | Unit: teaspoon | Name: salt | Notes:
Amount: 3 | Unit: large | Name: eggs | Notes:
Amount: 1 | Unit: cup | Name: granulated sugar | Notes:
Amount: 2/3 | Unit: cup | Name: pumpkin puree | Notes: Not pumpkin pie filling
Amount: 1 | Unit: teaspoon | Name: vanilla extract | Notes:
For the Cream Cheese Filling:
Amount: 8 | Unit: oz | Name: cream cheese | Notes: Softened to room temperature
Amount: 1 | Unit: cup | Name: powdered sugar | Notes: Sifted
Amount: 6 | Unit: tablespoons | Name: butter | Notes: Softened
Amount: 1 | Unit: teaspoon | Name: vanilla extract | Notes:
Amount: 1/4 | Unit: teaspoon | Name: salt | Notes:
Amount: 1/4 | Unit: cup | Name: powdered sugar | Notes: For dusting towel

Equipment

  • 1 Name: 15x10-inch jelly roll pan Essential for proper cake thickness
  • 1 Electric mixer Stand or hand mixer works
  • 1 Clean kitchen towel Notes: For rolling the cake
  • 1 Wire cooling rack
  • 1 Rubber spatula For gentle mixing

Method
 

Preheat oven to 375°F. Line 15x10-inch jelly roll pan with parchment paper and grease lightly.
    Dust clean kitchen towel generously with powdered sugar.
      In medium bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.
        In large bowl, beat eggs and granulated sugar until light and fluffy, 2-3 minutes.
          Beat in pumpkin puree and vanilla until combined.
            Gently fold in dry ingredients just until flour disappears.
              Spread batter evenly in prepared pan. Bake 13-15 minutes until cake springs back when lightly touched.
                Immediately turn hot cake onto powdered sugar-dusted towel. Remove parchment paper.
                  Starting from short end, roll cake up in towel while warm. Cool completely on wire rack, about 1 hour.
                    For filling: Beat cream cheese until smooth. Add butter and beat until combined.
                      Gradually beat in powdered sugar, vanilla, and salt until smooth.
                        Carefully unroll cooled cake. Spread filling evenly, leaving 1/2-inch border on short ends.
                          Roll cake back up without towel. Place seam-side down on serving plate.
                            Wrap in plastic wrap and refrigerate at least 2 hours before serving.
                              Nutrition:
                                Calories: 280 per slice

                                  Notes

                                  • Roll the cake while still warm to prevent cracking
                                  • Can be made up to 5 days ahead and refrigerated
                                  • Freezes well for up to 1 month
                                  • Use pure pumpkin puree, not pumpkin pie filling
                                  • Ensure cream cheese and butter are completely softened for smooth filling
                                  • Clean knife between cuts for neat slices