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pumpkin roll with cream cheese filling

Classic Pumpkin Roll With Cream Cheese Filling

Diana Rattray
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!
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Servings 12 servings
Calories 333
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Course cakes, Desserts
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes

Ingredients
  

  • 3 large eggs, room temperature
  • 1 cup granulated sugar, (200 grams)
  • 2/3 cup pumpkin puree, (155 grams )
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour, (100 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup pecans, finely chopped, optional
  • Confectioners’ sugar for sprinkling, optional

For the Filling

  • 1 1/2 cups confectioners’ sugar, (170 grams)
  • 8 ounces cream cheese, room temperature
  • 4 tablespoons butter, room temperature
  • 3/4 teaspoon vanilla extract

Instructions

  • 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.
    Pumpkin cake roll batter prep.
  • 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.
    Making the batter for a pumpkin roll cake.
  • Bake for 13 to 15 minutes, or until the cake looks set and dry and bounces back when touched lightly with finger.
    Batter for pumpkin cake in the pan.
  • 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.
    rolled pumpkin cake on a cooling rack.
  • 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.
    Cream cheese filling for the pumpkin cake roll.
  • 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.
    Spread the cream cheese filling over the unrolled cake.
  • To serve, slice off any dry ends and sprinkle with more powdered sugar, if desired.
    A closeup of a pumpkin roll cake with cream cheese filling, shown on a cutting board.

Nutrition

Calories: 333kcalCarbohydrates: 41gProtein: 5gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 76mgSodium: 241mgPotassium: 117mgFiber: 2gSugar: 33gVitamin A: 2561IUVitamin C: 1mgCalcium: 59mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword cream cheese filling, pumpkin roll
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