I just nailed a Pumpkin Roll Recipe Easy with silky cream cheese filling and a perfectly tender cake that somehow stays ridiculously moist for days, and I’m not giving away the little trick here.

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I’m obsessed with this Pumpkin Roll Recipe Easy because it tastes like fall in a slightly dangerous way. I love the tang of cream cheese paired with real canned pumpkin puree and a punch of cinnamon that makes me forget I have a diet.

It’s messy to eat, flaking sugar and filling, and I don’t care. But the thing is, this is the Pumpkin Spice Desserts energy I want year-round.

I make it when I need something impressive without trying too hard. Soft cake, gooey filling, slices gone in minutes.

Try not to inhale the whole thing so worth it.

Ingredients

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All purpose flour: Gives the roll structure and soft, cake-like crumb.
Baking powder: Basically helps it puff up light and airy.
Baking soda: Reacts with pumpkin for lift and slight browning.
Ground cinnamon: Warm spice note, smells like fall in your kitchen.
Ground ginger: Adds gentle heat and a little zing.
Ground cloves: Tiny pinprick of deep, cozy spice.
Ground nutmeg: Subtle warm background, kinda comforting.
Salt: Balances sweetness and brings out the spices.
Granulated sugar: Sweetness and a bit of texture in the cake.
Eggs: Basically give structure and richness, help it set.
Pumpkin puree: Moisture, pumpkin flavor, and that seasonal orange hue.
Vanilla extract (batter): Adds roundness and a warm scent.
Powdered sugar (towel): Plus keeps the cake from sticking when you roll.
Cream cheese: Tangy, creamy base for the fluffy filling.
Unsalted butter: Makes the filling silky and a bit richer.
Powdered sugar (filling): Sweetens smoothly without grainy texture.
Vanilla extract (filling): Basically brightens the cream cheese flavor.

Ingredient Quantities

3/4 cup all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

3/4 cup granulated sugar

2 large eggs (room temp)

2/3 cup canned pumpkin puree

1 teaspoon vanilla extract

1/4 cup powdered sugar (for dusting the towel)

8 ounces cream cheese, softened

6 tablespoons unsalted butter, softened

1 cup powdered sugar, sifted (for the filling)

1 teaspoon vanilla extract (for the filling)

How to Make this

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1. Preheat oven to 375°F and line a 10×15 inch jelly roll pan with parchment, spray lightly with nonstick spray so it stays put.

2. Whisk together 3/4 cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg and 1/4 teaspoon salt in a bowl; set aside.

3. In a large bowl beat 3/4 cup granulated sugar and 2 large room temp eggs until thick and pale, about 3 minutes; then mix in 2/3 cup canned pumpkin puree and 1 teaspoon vanilla extract until smooth.

4. Fold the dry ingredients into the pumpkin mixture gently until just combined; do not overmix or the cake will be dense.

5. Sprinkle a clean kitchen towel with 1/4 cup powdered sugar and reserve. Spread the batter evenly into the prepared pan and bake 12 to 15 minutes, or until the top springs back when lightly touched and a toothpick comes out clean.

6. As soon as the cake is out of the oven, run a knife around the edges to loosen, then turn the cake out onto the sugared towel, peel off the parchment, and starting from the short end roll the cake and towel together while still warm; let cool completely rolled up on a wire rack (rolling while warm prevents cracking).

7. Meanwhile make the filling by beating 8 ounces softened cream cheese with 6 tablespoons softened unsalted butter until smooth, then add 1 cup sifted powdered sugar and 1 teaspoon vanilla extract and beat until fluffy; taste and adjust sweetness if needed.

8. Once the cake is completely cool, unroll gently, remove the towel, spread the cream cheese filling evenly over the cake leaving about 1/2 inch border, and re-roll snugly without the towel.

9. Wrap the rolled cake in plastic wrap and chill at least 1 hour to set; chilling makes cleaner slices.

10. Before serving dust with extra powdered sugar if you want, slice with a serrated knife using a gentle sawing motion, wiping the knife between slices for tidy pieces.

Equipment Needed

1. Jelly roll pan (10×15 inch) lined with parchment and sprayed so it won’t slide
2. Mixing bowls: one large for wet ingredients and one medium for dry
3. Whisk and rubber spatula for mixing and folding
4. Electric hand mixer or stand mixer for beating eggs, sugar and the filling
5. Kitchen towel and a sifter for powdered sugar on the towel
6. Wire rack for cooling the rolled cake
7. Serrated knife and a small offset spatula or butter knife for spreading the filling
8. Plastic wrap for chilling the roll so slices come out clean

FAQ

Q: Can I make the batter ahead of time?

A: You can mix the dry ingredients ahead, but I do not recommend mixing eggs and pumpkin more than a few hours before baking. The batter rises best when baked soon after mixing. If you must wait, cover and chill up to 24 hours, then let sit at room temp 30 minutes before baking.

Q: Why did my cake crack when I rolled it?

A: Usually that means it baked a little too long or cooled completely before rolling. Roll it warm in the towel dusted with powdered sugar, let it cool rolled, then unroll to fill. If cracks happen, press the edges together gently when you re-roll and the cream cheese will hide small flaws.

Q: Can I use fresh pumpkin instead of canned?

A: Yes, but you need to roast and puree it first and drain any extra water. Use the same amount by volume. Fresh pumpkin may be a bit more moist so pat it with a paper towel if it seems watery.

Q: How do I prevent the filling from being runny?

A: Make sure the cream cheese and butter are fully softened so sugar blends smooth. If filling seems loose, chill it 15 to 30 minutes before spreading. Also don't add extra liquid and sift powdered sugar to avoid lumps.

Q: Can I freeze the pumpkin roll?

A: Yes. Wrap tightly in plastic wrap then foil and freeze up to 2 months. Thaw in the fridge overnight, then bring to room temp 30 to 60 minutes before serving so the filling softens.

Q: Any tips for an even roll and neat slices?

A: Use the towel dusted with powdered sugar so cake doesn't stick. Roll while warm and let cool rolled for an hour. When filling and re-rolling, spread an even thin layer of filling and chill 20 minutes before slicing with a serrated knife. Clean the knife between cuts for pretty slices.

Pumpkin Roll Recipe With Cream Cheese Filling Substitutions and Variations

All purpose flour: swap with equal parts whole wheat pastry flour for nuttier flavor and similar texture; or use 3/4 cup white whole wheat flour plus 1 tbsp extra liquid since it absorbs more; or try 1:1 gluten free baking blend if you need it gluten free (make sure it contains xanthan gum).
Granulated sugar: use the same amount of coconut sugar for a deeper, caramel note (color will be darker); or use 3/4 cup brown sugar packed for a moister, slightly tangy crumb; or use 2/3 cup honey but reduce other liquids by 2 tbsp and lower oven temp by 25°F.
Cream cheese: swap with equal parts mascarpone for a silkier, milder filling; or use chilled Neufchatel cheese to cut fat but keep texture similar; or use an equal mix of ricotta and a bit of powdered sugar if you want a lighter, grainier filling.
Unsalted butter: use equal amount of salted butter and omit added salt in the recipe; or use 6 tbsp coconut oil solidified for a dairy free option (flavor will be subtle coconut); or use 1/2 cup vegetable shortening for a firmer filling that holds shape better.

Pro Tips

1) Let the eggs and pumpkin come to room temp, they mix easier and the batter whips up lighter. If you forget, set eggs in warm water for 5 minutes, it helps a lot.

2) Don’t overfold the flour in. Stop mixing as soon as you can’t see streaks of flour, otherwise the cake gets gummy. Use a rubber spatula and fold with gentle lifting motions, not stirring.

3) Roll the cake while it’s still warm and do it over the sugared towel, but don’t squeeze it tight. Roll snug, not crushed, or the filling will ooze when you chill it. Cool fully rolled so it holds shape.

4) Chill the filled roll at least an hour, longer is even better for clean slices. Use a serrated knife and wipe it between cuts, sawing gently instead of pressing down hard.

Pumpkin Roll Recipe With Cream Cheese Filling

Recipe by Toni Baldesera

0.0 from 0 votes

I just nailed a Pumpkin Roll Recipe Easy with silky cream cheese filling and a perfectly tender cake that somehow stays ridiculously moist for days, and I’m not giving away the little trick here.

Servings

servings

Calories

261

kcal

Equipment: 1. Jelly roll pan (10×15 inch) lined with parchment and sprayed so it won’t slide
2. Mixing bowls: one large for wet ingredients and one medium for dry
3. Whisk and rubber spatula for mixing and folding
4. Electric hand mixer or stand mixer for beating eggs, sugar and the filling
5. Kitchen towel and a sifter for powdered sugar on the towel
6. Wire rack for cooling the rolled cake
7. Serrated knife and a small offset spatula or butter knife for spreading the filling
8. Plastic wrap for chilling the roll so slices come out clean

Ingredients

3/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup granulated sugar
2 large eggs (room temp)
2/3 cup canned pumpkin puree
1 teaspoon vanilla extract
1/4 cup powdered sugar (for dusting the towel)
8 ounces cream cheese, softened
6 tablespoons unsalted butter, softened
1 cup powdered sugar, sifted (for the filling)
1 teaspoon vanilla extract (for the filling)

Directions

Preheat oven to 375°F and line a 10×15 inch jelly roll pan with parchment, spray lightly with nonstick spray so it stays put.
Whisk together 3/4 cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg and 1/4 teaspoon salt in a bowl; set aside.
In a large bowl beat 3/4 cup granulated sugar and 2 large room temp eggs until thick and pale, about 3 minutes; then mix in 2/3 cup canned pumpkin puree and 1 teaspoon vanilla extract until smooth.
Fold the dry ingredients into the pumpkin mixture gently until just combined; do not overmix or the cake will be dense.
Sprinkle a clean kitchen towel with 1/4 cup powdered sugar and reserve. Spread the batter evenly into the prepared pan and bake 12 to 15 minutes, or until the top springs back when lightly touched and a toothpick comes out clean.
As soon as the cake is out of the oven, run a knife around the edges to loosen, then turn the cake out onto the sugared towel, peel off the parchment, and starting from the short end roll the cake and towel together while still warm; let cool completely rolled up on a wire rack (rolling while warm prevents cracking).
Meanwhile make the filling by beating 8 ounces softened cream cheese with 6 tablespoons softened unsalted butter until smooth, then add 1 cup sifted powdered sugar and 1 teaspoon vanilla extract and beat until fluffy; taste and adjust sweetness if needed.
Once the cake is completely cool, unroll gently, remove the towel, spread the cream cheese filling evenly over the cake leaving about 1/2 inch border, and re-roll snugly without the towel.
Wrap the rolled cake in plastic wrap and chill at least 1 hour to set; chilling makes cleaner slices.
Before serving dust with extra powdered sugar if you want, slice with a serrated knife using a gentle sawing motion, wiping the knife between slices for tidy pieces.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.