Classic Pumpkin Roll With Cream Cheese Filling
Learn how to make an iconic pumpkin roll. With warm spices and a sweet, irresistible cream cheese filling, it’s sure to be a hit with everyone! Make two—they freeze beautifully!
- Prep Time: 16 minutes
- Cook Time: 14 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Desserts, Cakes
Ingredients
Learn how to make an iconic pumpkin roll. With warm spices and a sweet, irresistible cream cheese filling, it’s sure to be a hit with everyone! Make two—they freeze beautifully!
Instructions
- 3 large eggs, room temperature
- 1 cup (200 grams) granulated sugar
- 2/3 cup (155 grams) pumpkin puree
- 1 teaspoon vanilla extract
- 3/4 cup (100 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup finely chopped pecans, optional
- Confectioners’ sugar for sprinkling, optional
For the Filling
- 1 1/2 cups (170 grams) confectioners’ sugar
- 8 ounces cream cheese, room temperature
- 4 tablespoons butter, room temperature
- 3/4 teaspoon vanilla extract
Notes
- Preheat the oven to 375 F.
- Lightly grease a 10-by-15-by-1-inch jelly roll pan and line it with parchment paper.
- In a medium bowl, combine the flour, baking powder, spices, and salt. Set aside.
- In a mixing bowl with an electric mixer on high speed, beat the eggs; gradually beat in the granulated sugar. Continue beating until thick and pale in color, about 4 to 5 minutes. Stir in the pumpkin and 1 teaspoon of vanilla extract until blended.
- Using a spatula, fold the flour mixture into the pumpkin batter until no traces of flour remain. Spread the batter evenly in the prepared baking pan. Sprinkle the chopped pecans over the batter, if using.
- Bake for 13 to 15 minutes, or until the cake looks set and dry and bounces back when touched lightly with finger.
- Remove the cake from the oven and loosen the sides with a knife. Starting at narrow end, roll the cake and parchment paper up and let the cake cool completely.
- When the cake has cooled, carefully unroll it. It doesn’t have to be perfectly flat, just unroll it in a relaxed way so it will be less likely to crack.
- In a mixing bowl with an electric mixer, beat the cream cheese with the 1 1/2 cups of powdered sugar, the butter, and 3/4 teaspoon of vanilla extract. Beat until smooth.
- Spread the filling over the cooled cake and then gently roll it up. Chill thoroughly before slicing and serving—this will firm up the filling and make slicing neater.
- To serve, slice off any dry ends and sprinkle with more powdered sugar, if desired.
- Store leftovers in the refrigerator or freeze.