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Classic Pumpkin Roll with Cream Cheese Filling

Classic Pumpkin Roll with Cream Cheese Filling - recipe card
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This pumpkin roll features a moist, spiced pumpkin sponge cake rolled around a tangy cream cheese filling. The cake is light and airy, with warm notes of cinnamon and nutmeg, while the filling is rich and creamy. Perfect for fall gatherings and holiday desserts.

Ingredients

Scale
  • For the pumpkin cake:
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 3 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 2/3 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • For the cream cheese filling:
  • 8 ounces full-fat cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • For dusting:
  • 1/2 cup powdered sugar, for dusting the towel and cake

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan with nonstick spray, line with parchment paper, and grease the parchment. This ensures the cake releases cleanly.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until pale and thickened, about 5 minutes. The mixture should ribbon off the beaters.
  4. Beat in pumpkin puree and vanilla extract until just combined.
  5. Fold in the dry ingredients with a spatula until no streaks of flour remain. Do not overmix, or the cake will be dense.
  6. Spread batter evenly into the prepared pan, smoothing the top with an offset spatula. Bake for 12-15 minutes, until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
  7. While the cake bakes, lay a clean kitchen towel on a flat surface and dust generously with 1/4 cup powdered sugar. This prevents sticking when rolling.
  8. Immediately after baking, loosen the cake edges with a knife and invert onto the prepared towel. Carefully peel off the parchment paper.
  9. Starting from a short end, roll the cake and towel together into a log. Place seam side down on a wire rack and cool completely, about 1 hour. Rolling while warm prevents cracking.
  10. For the filling: In a medium bowl, beat cream cheese, powdered sugar, butter, and vanilla until smooth and fluffy, about 2 minutes. Chill until ready to use.
  11. Once the cake is cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a 1/2-inch border around the edges.
  12. Re-roll the cake tightly without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing, to set the filling.
  13. To serve, trim the ends if desired, dust with powdered sugar, and slice into 1-inch rounds using a serrated knife, wiping the knife between cuts for clean slices.

Notes

Store leftover pumpkin roll in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the whole roll tightly in plastic wrap and then foil; freeze for up to 2 months. Thaw overnight in the refrigerator before slicing. For best texture, slice while cold but let slices sit at room temperature for 10 minutes before serving.

Nutrition

Keywords: pumpkin roll, cream cheese filling, pumpkin cake roll, fall dessert, holiday dessert, pumpkin sponge cake, rolled cake, cream cheese frosting, pumpkin dessert, Thanksgiving dessert, Christmas dessert, baking

Find it online: https://gordonramsayeats.com/classic-pumpkin-roll-with-cream-cheese-filling/