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Pumpkin Roll with Cream Cheese Filling

Pumpkin roll with cream cheese filling is a soft, warmly spiced sponge cake baked then rolled for clean, swirl slices. After chilling, it slices into tight spirals with a sweet, tangy cream cheese center.
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Prep Time 25 minutes
Cook Time 15 minutes
chilling and cooling 1 hour 20 minutes
Total Time 2 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 0.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
Cake
  • 3 eggs
  • 1 cup granulated sugar
  • 0.67 cup pumpkin puree
  • powdered sugar for dusting
Cream cheese filling
  • 8 oz cream cheese softened
  • 6 tbsp unsalted butter softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin sponge
  1. Preheat the oven to 375 F (190 C), grease a 15x10-inch jelly roll pan, and line it with parchment that you also grease. This prevents sticking so the cake can roll cleanly.
  2. Whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and pumpkin pie spice. Mix until the spices are evenly distributed.
  3. Beat the eggs and granulated sugar for 2 minutes until thick, then beat in the pumpkin puree. Stop when the batter looks smooth and lighter in color.
  4. Fold the dry ingredients into the egg mixture, then spread the batter evenly in the prepared pan. Work the batter into the corners for an even thickness.
  5. Bake for 13 to 15 minutes, until the top springs back when touched. Keep an eye on doneness so the cake stays flexible.
Roll and cool
  1. Dust a clean kitchen towel with powdered sugar, then flip the warm cake onto it and peel off the parchment. The sugar helps prevent sticking to the towel.
  2. Roll the cake up in the towel from the short end and cool completely, about 1 hour. Cooling in the roll sets the shape for later.
Make filling and assemble
  1. Beat the cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth. Scrape the bowl as needed for a lump-free filling.
  2. Gently unroll the cake, spread the filling evenly, and roll it back up without the towel. Keep the roll snug to help clean slices.
  3. Wrap and chill for at least 1 hour, then slice and dust with powdered sugar. Chilling firms the filling for neat spirals.

Notes

For the best swirl, roll the cake while it’s warm using the towel, then chill the assembled roll until firm before slicing. Refrigerate covered for up to 4 days; freeze wrapped slices up to 2 months. For a lighter option, use reduced-fat cream cheese in the filling (texture may be slightly softer).