Rich Pumpkin Roll with Cream Cheese Filling (Print Version)

Bake a delightful Pumpkin Roll, a classic fall dessert. This recipe shares personal tips, tricks, and a creamy filling.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 45 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pumpkin Roll Cake Base

01 - 1 cup (240g) canned pumpkin puree (not pie filling)
02 - 3 large eggs
03 - 1 cup (200g) granulated sugar
04 - 3/4 cup (90g) all-purpose flour

→ Flavor Enhancers & Leavening

05 - 1 teaspoon baking powder
06 - 2 teaspoons ground cinnamon
07 - 1 teaspoon ground ginger
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon salt

→ Cream Cheese Filling Essentials

10 - 8 oz (226g) cream cheese, softened (full-fat is best!)
11 - 1/2 cup (113g) unsalted butter, softened
12 - 1 1/2 cups (180g) powdered sugar, sifted
13 - 1 teaspoon vanilla extract

→ Finishing Touches

14 - Extra powdered sugar, for dusting

# Instructions:

01 - Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, leaving a slight overhang on the sides – this is critical for lifting and rolling, trust me. Grease the parchment paper and dust it lightly with flour or powdered sugar. I always forget this step and then scramble, so learn from my mistakes! This prep work makes the whole process smoother, preventing sticking and tears later on.
02 - In a large bowl, whisk together the canned pumpkin puree, large eggs, and granulated sugar until it’s light and well combined. You're looking for a smooth, creamy mixture here. I love the vibrant orange color at this stage; it just screams fall! Make sure everything is fully incorporated, or you might end up with streaks later. This is where the magic begins, setting the stage for a moist and flavorful cake.
03 - In a separate, medium-sized bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt. I always give it a good whisk to ensure the spices are evenly distributed; no one wants a bite that's all cinnamon! This step might seem simple, but it's important for a consistent texture in your cake.
04 - Gently fold the dry ingredients into the wet pumpkin mixture until just combined. Don't overmix, hon! Overmixing develops gluten, which can make your cake tough, and we want a tender, delicate texture. Stop as soon as you don't see any more streaks of flour. The batter will be thick and wonderfully fragrant, smelling like all the best parts of autumn.
05 - Pour the batter evenly into your prepared jelly roll pan, spreading it right to the edges with an offset spatula. Bake for 13-15 minutes, or until the cake springs back when lightly touched in the center. While it bakes, grab a clean kitchen towel, lay it flat, and dust it generously with powdered sugar. This is your rolling canvas, and a generous dusting prevents sticking, I promise.
06 - As soon as the cake comes out of the oven, immediately invert it onto the prepared sugared towel. Carefully peel off the parchment paper. Starting from one short end, tightly roll the warm cake and towel together. Don't be shy; a tight roll helps prevent cracking later! Let it cool completely on a wire rack, seam-side down. This step is a bit nerve-wracking, honestly, but it's crucial for training the cake.
07 - While the cake cools, beat the softened cream cheese and unsalted butter together in a medium bowl until smooth and creamy. Add the powdered sugar, one cup at a time, beating until fully incorporated. Finally, stir in the vanilla extract. Taste it! Does it need a tiny bit more vanilla? A pinch more sugar? Make it perfect for you.
08 - Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the entire surface, leaving about a half-inch border at one short end. Starting from the opposite short end, carefully re-roll the cake, this time without the towel. This step always feels a bit like delicate surgery, but you've got this!
09 - Place the filled roll, seam-side down, on a serving platter. Cover it loosely with plastic wrap and chill in the refrigerator for at least 1-2 hours. This helps the filling set and makes slicing much cleaner. Before serving, give it a final dusting of powdered sugar. Honestly, it just makes it look extra special and ready for a happy gathering.

# Notes:

01 - Always use parchment paper and grease it well; it's the secret to a tear-free roll, I've learned the hard way!
02 - This Pumpkin Roll keeps wonderfully in the fridge for up to 3-4 days in an airtight container.
03 - No fresh ginger? A tiny pinch more ground ginger works, but don't overdo it or it gets spicy!
04 - A light dusting of powdered sugar right before serving makes this Pumpkin Roll look extra festive.

# Equipment Needed:

01 - 15x10 inch jelly roll pan
02 - parchment paper
03 - mixing bowls
04 - whisk
05 - electric mixer
06 - offset spatula
07 - clean kitchen towel
08 - wire rack

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 5g

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