Description

Hello, friend! There’s nothing quite like the aroma of cinnamon, nutmeg, and pumpkin filling your kitchen—it instantly feels like fall. This Pumpkin Roll is a show-stopping, yet surprisingly simple dessert: a soft, spiced pumpkin cake rolled around a rich, tangy cream cheese filling. Perfect for holidays, potlucks, or just a cozy evening treat, it’s a beautiful way to share a slice of autumn with your loved ones.

Ingredients

Scale

For the Pumpkin Cake:

¾ cup all-purpose flour (or ½ cup all-purpose + ¼ cup cake flour for extra tenderness)
¼ tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1 tsp pumpkin pie spice (or make your own: ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp allspice/cloves)
1 cup granulated sugar
3 large eggs, at room temperature
⅔ cup canned pumpkin puree (not pumpkin pie filling)
1 tsp vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 tsp vanilla extract
1 cup powdered sugar, sifted if lumpy

Instructions

Prep the Pan:
- Line a 10×15-inch jelly roll pan with parchment paper, leaving a little overhang on the short sides for easy lifting. Lightly grease the pan so the parchment sticks.
Make the Cake Batter:
- In a medium bowl, whisk together flour, salt, baking soda, cinnamon, and pumpkin pie spice.
- In a large bowl, beat eggs and sugar on high for 2–3 minutes until pale and thick.
- Beat in pumpkin and vanilla until just combined.
- Gently fold in dry ingredients until no flour streaks remain. Don’t overmix!
Bake:
- Spread batter evenly in the prepared pan.
- Bake at 350°F (175°C) for 13–15 minutes, until the cake springs back when touched and edges start to pull away.
Roll the Cake:
- Lay a thin kitchen towel on the counter and dust generously with powdered sugar.
- Immediately loosen edges with a knife, then invert the cake onto the towel and remove parchment.
- Starting at a short end, gently roll the cake with the towel inside. Let it cool completely for about an hour.
Prepare the Filling:
- Beat cream cheese and butter until smooth. Mix in vanilla, then gradually beat in powdered sugar until fluffy.
Fill and Re-roll:
- Unroll the cooled cake carefully. Spread filling evenly, leaving a small border on edges.
- Re-roll the cake, using the towel to guide it gently. Small cracks are fine!
Chill and Serve:
- Wrap tightly in plastic wrap and refrigerate for at least 30–60 minutes.
- Dust with powdered sugar before slicing. Serve with coffee, tea, or milk.

Notes

Cake Cracks: Overbaking or cooling too long before rolling can cause cracks. Small cracks are normal and don’t affect taste.
Make Ahead: Wrap tightly and refrigerate up to 3 days, or freeze for up to 2 months.
Lumpy Filling: Ensure cream cheese and butter are fully softened. Beat longer if needed.
Fresh Pumpkin: Strain to remove excess water or cake may be too wet.

Variations:

Gingerbread Spice: Swap pumpkin pie spice for cinnamon, ginger, and cloves.
Maple Filling: Add 2 tbsp maple syrup to filling, reduce powdered sugar by 2 tbsp.
Nutty Crunch: Sprinkle finely chopped toasted nuts over filling before rolling.
Chocolate Swirl: Add ¼ cup cocoa powder to flour mixture for a chocolate pumpkin roll.
Dairy-Free: Use plant-based cream cheese and butter alternatives.

Nutrition

Calories: ~270 cal Per Serving
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 41g