Ultimate Pumpkin Roll with Cream Cheese Filling
This classic pumpkin roll features a moist spiced pumpkin cake rolled with a smooth, creamy cream cheese filling—an impressive yet easy fall dessert.
Equipment
- 10×15-inch jelly roll pan
- parchment paper
- Electric mixer
- Mixing bowls
- rubber spatula
Ingredients
- 0.75 cup all-purpose flour
- 0.5 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 cup granulated sugar
- 3 large eggs
- 0.66 cup pumpkin puree
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 tsp vanilla extract (for filling)
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan, line with parchment paper leaving overhang, and lightly grease the parchment.
- In a bowl, whisk together flour, salt, baking soda, cinnamon, and pumpkin pie spice.
- In another bowl, beat eggs, sugar, pumpkin puree, and vanilla until smooth. Gently fold in dry ingredients just until combined.
- Spread batter evenly in prepared pan and bake for 12–15 minutes, until a toothpick inserted in the center comes out clean.
- Immediately lift the cake using parchment paper and gently roll it up from the short end while still hot. Let cool completely rolled.
- Beat cream cheese, butter, vanilla, and powdered sugar until smooth and fluffy.
- Unroll cooled cake, spread filling evenly leaving a small border, then re-roll without parchment. Wrap and refrigerate at least 1 hour before slicing.
Notes
Roll the cake while hot to prevent cracking. Always line the pan with parchment paper for easy removal. Chill before slicing for clean, even pieces.