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Best Quick Pumpkin Roll with Cream Cheese Filling

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This quick pumpkin roll with cream cheese filling is a simple, impressive dessert perfect for fall gatherings. Made with pantry staples and a foolproof rolling technique, it delivers a flawless spiral every time.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting (about 2 tablespoons)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center. Line your jelly roll pan with parchment paper, leaving a little overhang on the long sides.
  2. In a large bowl, beat the eggs and granulated sugar together with an electric mixer on medium speed for about 2 minutes until thick and pale yellow. Add the pumpkin puree and vanilla extract, then mix until combined.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Add this to the wet mixture in two additions, mixing on low speed just until combined. Do not overmix.
  4. Pour the batter into the prepared pan and spread it evenly with a spatula. The batter should be about 1/4 inch thick. Tap the pan gently on the counter to release air bubbles.
  5. Bake for 12 to 15 minutes, until the top springs back lightly when touched and the edges start to pull away from the pan. Do not overbake.
  6. While the cake bakes, lay a clean kitchen towel flat on your counter and sprinkle it generously with powdered sugar. When the cake comes out of the oven, let it cool in the pan for exactly 2 minutes. Run a knife around the edges to loosen it.
  7. Invert the cake onto the sugared towel. Carefully peel off the parchment paper. Starting at one of the short ends, roll the cake and towel together into a tight log. Let it cool completely in this rolled state, about 30 minutes.
  8. While the cake cools, beat the softened cream cheese and butter together until smooth and creamy. Add the sifted powdered sugar and vanilla extract, then beat until fluffy.
  9. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the surface, leaving a 1/2-inch border around the edges.
  10. Roll the cake back up without the towel, using the parchment paper to help guide it. Wrap the finished roll tightly in plastic wrap and refrigerate for at least 1 hour before serving.

Notes

Roll the cake while it’s still warm to prevent cracking. Chill the assembled roll for at least 1 hour before slicing for clean cuts. Use a serrated knife and wipe it clean between slices.

Nutrition

Keywords: pumpkin roll, cream cheese filling, quick dessert, fall baking, pumpkin dessert, easy pumpkin roll

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