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Easy Homemade Pumpkin Roll with Cream Cheese Filling

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A foolproof pumpkin roll with a tender, crack-free cake and rich cream cheese filling. Perfect for fall gatherings, this recipe delivers a beautiful 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 ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 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 on the long sides. Lightly grease the paper.
  2. In a large bowl, beat eggs and sugar with a hand mixer on medium speed for about 2 minutes until thick and pale yellow. Add pumpkin puree and vanilla extract; mix until just combined.
  3. In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. Gradually add dry ingredients to wet mixture, folding gently with a rubber spatula until just combined. Do not overmix.
  5. Pour batter into prepared pan and spread evenly. Bake for 13 to 15 minutes, until top springs back when lightly touched and edges pull away from pan.
  6. While cake bakes, lay a clean kitchen towel flat and dust generously with powdered sugar. As soon as cake is out of the oven, run a knife along edges to loosen. Invert cake onto sugared towel and carefully peel off parchment paper. Starting at one short end, roll cake and towel together into a tight log. Cool completely on a wire rack (about 45 minutes to 1 hour).
  7. While cake cools, beat softened cream cheese and butter together until smooth and fluffy. Add powdered sugar and vanilla; beat until light and spreadable.
  8. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over entire surface, leaving a 1/2-inch border around edges. Re-roll cake tightly without the towel.
  9. Wrap rolled cake in plastic wrap and refrigerate for at least 1 hour before slicing.

Notes

Roll the cake while it’s still hot to prevent cracking. Use a thin towel to avoid ridges. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend. For a dairy-free version, use vegan cream cheese and plant-based butter, but chill the roll for at least 2 hours before slicing.

Nutrition

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

Find it online: https://lirafood.com/easy-homemade-pumpkin-roll-with-cream-cheese-filling/