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Perfect Creamy Pumpkin Roll: Best Cream Cheese Dessert

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A tender, spiced pumpkin cake rolled with a silky cream cheese filling. This make-ahead dessert is a holiday showstopper that freezes beautifully and tastes like autumn in every bite.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting
  • 8 ounces cream cheese, softened (full-fat brick style)
  • 6 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly spray parchment with non-stick cooking spray.
  2. In a small bowl, whisk together flour, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large mixing bowl, beat eggs and granulated sugar on high speed for 3-4 minutes until thick, pale, and ribbon-like.
  4. Reduce mixer speed to low and beat in pumpkin puree and vanilla extract until just combined.
  5. Sprinkle flour mixture over pumpkin mixture. Gently fold with a rubber spatula until no streaks of flour remain.
  6. Pour batter into prepared pan and spread evenly with a spatula. Batter will be a thin layer.
  7. Bake for 13-15 minutes until top springs back when lightly touched and edges pull away from pan. Do not overbake.
  8. While cake bakes, lay a clean kitchen towel on counter and dust generously with powdered sugar. As soon as cake comes out of oven, run a knife around edges to loosen. Invert cake onto sugared towel and carefully peel off parchment paper.
  9. Starting at one short end, roll cake and towel together into a tight log. Let cool completely on a wire rack, seam side down (about 1-2 hours).
  10. For filling: In a medium bowl, beat softened cream cheese and butter on medium speed until smooth and creamy, about 2 minutes. Add sifted powdered sugar and vanilla extract, beat on low until combined, then increase to medium and beat for 1 minute until light and fluffy.
  11. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border around edges.
  12. Using the towel to help, roll cake back up tightly (without the towel). Wrap in plastic wrap and refrigerate for at least 2 hours before serving.

Notes

The cake must be rolled while warm to prevent cracking. Use full-fat brick cream cheese for the filling—spreadable cream cheese will make the filling runny. For clean slices, use a sharp serrated knife and wipe it clean between cuts. The pumpkin roll actually improves after a day in the fridge as flavors meld.

Nutrition

Keywords: pumpkin roll, cream cheese pumpkin roll, pumpkin dessert, fall dessert, Thanksgiving dessert, pumpkin cake roll

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