Pumpkin Roll Cake with Cream Cheese Filling Recipe
This Pumpkin Roll Cake is a moist and flavorful dessert featuring a spiced pumpkin sponge cake rolled with a smooth and creamy vanilla cream cheese filling. Perfect for fall or festive occasions, this elegant yet simple treat combines classic autumn spices with a luscious filling that complements the tender cake. It’s lightly dusted with powdered sugar for a beautiful finish and makes a delightful centerpiece for any dessert table.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 41 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake:
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Cream Cheese Filling:
- 1 (8-ounce) package softened cream cheese
- 3 tablespoons softened salted butter
- 1 cup powdered sugar (plus more for dusting)
- ½ teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat the oven to 375°F. Line a 10 x 15 x 1-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on two sides. Lightly spray the parchment with nonstick cooking spray and set aside.
- Mix wet ingredients: In a large bowl, beat 3 large eggs, 1 cup granulated sugar, ⅔ cup pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves with a hand mixer until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together ¾ cup all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Incorporate dry into wet: Gradually add the flour mixture to the pumpkin mixture, mixing just until no streaks of flour remain and combined fully but gently.
- Bake the cake: Spread the batter evenly in the prepared pan. Bake in the preheated oven for 13-16 minutes, or until the center springs back when gently pressed.
- Cool and roll cake: Remove the cake from the oven and let it cool for a few minutes until just cool enough to handle. Using the parchment overhang, lift the cake from the pan. Roll the cake gently from a short end, rolling the parchment inside. Let the rolled cake cool completely on a wire rack.
- Prepare cream cheese filling: While the cake cools, beat 1 package softened cream cheese, 3 tablespoons softened salted butter, 1 cup powdered sugar, and ½ teaspoon vanilla extract in a large bowl until smooth and creamy.
- Unroll and fill cake: Once cooled, carefully unroll the cake and spread the cream cheese filling evenly over the surface, leaving a ¼-inch border around the edges.
- Roll and chill: Tightly roll the cake back up from the short side, removing parchment paper as you go. Chill the rolled cake in the refrigerator for at least one hour to set.
- Serve: Before serving, dust the pumpkin roll with powdered sugar for a beautiful presentation.
Notes
- Make sure the cream cheese and butter are softened to room temperature for a smooth filling.
- Be careful not to overbake the cake or it will crack when rolling.
- Rolling the cake with parchment paper inside helps prevent cracking during the initial rolling and cooling.
- Chilling the roll is essential to firm up the filling and make slicing easier.
- This dessert can be stored in the refrigerator for 3-4 days wrapped tightly.