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Pumpkin Roll Recipe With Cream Cheese Filling

This Pumpkin Roll is a delightful dessert featuring a soft, spiced cake wrapped around a luscious cream cheese filling, perfect for fall gatherings.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Fall
Servings: 8 servings
Calories: 320kcal

Equipment

  • Jelly Roll Pan
  • Mixing Bowl
  • Stand Mixer

Ingredients

For the cake

  • 3/4 cup all-purpose flour, sifted
  • 1 tsp baking powder
  • 1 tbsp pumpkin pie spice
  • 1/4 tsp kosher salt
  • 3 large eggs, lightly beaten
  • 1 1/2 tsp vanilla extract
  • 1 cup sugar
  • 2/3 cup canned pumpkin

For the filling

  • 8 oz cream cheese, softened (full fat)
  • 1 cup powdered sugar
  • 6 tbsp salted butter, softened
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 375°F. Line a jelly roll pan with parchment paper.
  • Whisk flour, baking powder, pumpkin pie spice, and salt.
  • In another bowl, mix sugar, eggs, vanilla, and pumpkin until smooth.
  • Gradually combine wet and dry ingredients. Do not overmix.
  • Spread batter evenly in prepared pan and bake for 15 minutes.
  • Turn cake onto a surface and gently roll into a log while warm. Let cool.
  • Beat cream cheese, powdered sugar, butter, and vanilla until fluffy.
  • Unroll cake, spread filling, and roll it back up gently.
  • Wrap in plastic wrap and chill for at least 1 hour.
  • Dust with powdered sugar, slice, and serve.

Notes

Roll the cake while warm to prevent cracking. Chill well before slicing for clean swirls. Can be frozen for up to 2 months.

Nutrition

Calories: 320kcal | Fat: 18g