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Light Pumpkin Roll with Cream Cheese Filling

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This Light Pumpkin Roll with Cream Cheese Filling is a light and airy pumpkin cake rolled with a creamy, tangy cream cheese filling. It’s the perfect fall dessert that will convert even the biggest pumpkin skeptics.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting the towel
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly spray the parchment with non-stick cooking spray.
  2. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for about 3 minutes until thick, pale yellow, and ribbon-like.
  3. Add pumpkin puree and vanilla extract; beat on low until just combined.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Gradually add to wet mixture, mixing on low until just incorporated. Do not overmix.
  5. Pour batter into prepared pan and spread evenly. Bake for 12-14 minutes, until top springs back when lightly touched and edges just start to pull away from pan.
  6. While cake bakes, lay a clean kitchen towel flat on counter and dust generously with powdered sugar. As soon as cake comes out of oven, run a knife around edges to loosen. Flip cake onto sugared towel, carefully peel off parchment paper.
  7. Starting at one short end, roll cake and towel together into a tight log. Let cool completely on a wire rack, about 45 minutes to 1 hour.
  8. While cake cools, make filling: In a medium bowl, beat softened cream cheese and butter until smooth and fluffy, about 2 minutes. Add sifted powdered sugar and vanilla extract; beat on low until combined, then on medium-high for 1 minute until light and airy.
  9. Once cake is completely cool, carefully unroll. Spread cream cheese filling evenly over cake, leaving a 1-inch border on all sides. Gently re-roll cake (without towel), using parchment to help lift if needed.
  10. Wrap finished roll in plastic wrap and refrigerate for at least 2 hours before serving. Slice with a sharp serrated knife, wiping clean between cuts.

Notes

Use room temperature eggs for best texture. Do not overbake the cake; it should spring back when touched. Roll the cake while warm using the towel method to prevent cracking. Cool completely before filling. For clean slices, use a serrated knife and wipe clean between cuts. Store in refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin roll, cream cheese filling, fall dessert, pumpkin dessert, light pumpkin roll

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