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Best Easy Perfect Pumpkin Roll with Cream Cheese Filling

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A foolproof pumpkin roll with a tender, crack-free sponge and silky cream cheese filling. This easy recipe is perfect for fall gatherings and tastes even better the next day.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 8 ounces cream cheese, softened (full-fat)
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract (pure)
  • 1/4 cup powdered sugar, for dusting (plus more for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly-roll pan, line with parchment paper leaving overhang on long sides, and grease the parchment.
  2. In a large bowl, beat room-temperature eggs with an electric mixer on high speed for 4-5 minutes until thick, pale, and fluffy (like softly whipped cream). Gradually add 1 cup sugar, beating until combined. Mix in pumpkin puree and lemon juice on low speed until smooth.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually fold dry ingredients into wet mixture with a spatula until just combined (do not overmix).
  4. Spread batter evenly into prepared pan. Bake for 13-15 minutes until cake springs back when touched and edges pull away from pan. Do not overbake.
  5. 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. Invert pan onto prepared towel, peel off parchment, and dust top of cake with more powdered sugar. Starting at one short end, roll cake and towel together tightly. Place seam-side down on a cooling rack and cool completely (about 1 hour).
  6. For filling: In a medium bowl, beat softened cream cheese and butter together until smooth and fluffy (about 2 minutes). Add sifted powdered sugar and vanilla extract, beat until creamy. If too soft, refrigerate 10 minutes.
  7. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a 1-inch border on all sides. Re-roll cake gently but firmly, using towel to help. Wrap rolled cake in plastic wrap and refrigerate at least 1 hour or overnight.
  8. Just before serving, trim ends for a clean look, then slice into 1-inch rounds. Dust with extra powdered sugar.

Notes

Room temperature ingredients are crucial for best results. The first roll in the towel while warm is essential to prevent cracking. For clean slices, use a sharp serrated knife and wipe blade between cuts. Make ahead: assemble up to 2 days in advance and refrigerate. Freeze unrolled cake (without filling) for up to 3 months, or fully assembled roll for up to 2 months.

Nutrition

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

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