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Pumpkin Roll Cream Cheese Filling

A soft, spiced pumpkin sponge cake rolled with a luscious cream cheese filling, dusted with powdered sugar for the perfect fall dessert.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Roll Cake
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 3 large eggs
  • 2/3 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon vanilla extract
Cream Cheese Filling
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
Garnish
  • Powdered sugar for dusting

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper and lightly grease it.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. Beat eggs and sugar until thick and pale. Add pumpkin and vanilla extract.
  4. Fold in dry ingredients until combined.
  5. Spread batter into pan and bake 13–15 minutes.
  6. Invert warm cake onto a towel dusted with powdered sugar and peel off parchment.
  7. Roll cake up in the towel and let cool completely.
  8. Prepare filling by beating cream cheese, powdered sugar, butter, and vanilla until smooth.
  9. Unroll cake, spread filling, then re-roll without towel.
  10. Wrap in plastic wrap and chill for 1 hour. Dust with powdered sugar before serving.

Notes

This pumpkin roll can be made ahead and freezes beautifully. Dust with powdered sugar before slicing for best presentation.