Pumpkin Roll with Cream Cheese Filling
Description
A moist pumpkin sponge cake spiced with warm fall flavors, rolled around a rich and creamy filling. It’s beautiful, delicious, and perfect for holidays or special treats.
Ingredients (Serves 8–10)
For the Cake:
3/4 cup (95 g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice (or mix cinnamon, nutmeg, ginger)
3 large eggs
1 cup (200 g) sugar
2/3 cup pumpkin puree
1 tsp vanilla extract
For the Filling:
8 oz (225 g) cream cheese, softened
1 cup powdered sugar
6 tbsp butter, softened
1 tsp vanilla extract
For Rolling:
Powdered sugar (for dusting towel)
Instructions
- Preheat & prep
Preheat oven to 180°C (350°F)
Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper
Lightly grease the paper - Mix dry ingredients
In a bowl, whisk together:
Flour
Baking powder
Baking soda
Salt
Pumpkin spice - Make the batter
In another bowl, beat eggs and sugar until thick and light
Add pumpkin puree and vanilla
Stir in dry ingredients until just combined - Bake
Spread batter evenly into prepared pan
Bake for 12–15 minutes until the cake springs back when touched - Roll while warm
Lay a clean kitchen towel and dust it generously with powdered sugar
Turn the hot cake onto the towel
Peel off parchment paper
Roll the cake up gently with the towel inside
Let cool completely - Make filling
Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy - Fill & roll again
Carefully unroll cooled cake
Spread filling evenly
Roll back up (without the towel) - Chill
Wrap and refrigerate for at least 1 hour
Serving Ideas
Dust with powdered sugar
Slice into pretty spirals
Serve with coffee or tea
Tips for Success
Roll cake while warm to prevent cracking
Don’t overbake—it dries out quickly
Chill before slicing for clean cuts
Conclusion
This pumpkin roll is soft, spiced, and perfectly creamy—a show-stopping dessert that’s easier than it looks!