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Pumpkin Roll with Cream Cheese Filling

Pumpkin roll with cream cheese filling pairs a tender, cinnamon-spiced pumpkin cake with a smooth, creamy center. Roll the cake while it’s hot, then chill the finished dessert for neat slices.
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Prep Time 30 minutes
Cook Time 15 minutes
chilling 1 hour
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 3 eggs large
  • 1 cup granulated sugar
  • 0.67 cup pumpkin puree canned
  • 0.75 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
For the filling and rolling
  • 1.25 cups powdered sugar divided: 1/4 cup for the towel and 1 cup for the filling
  • 1 package (8 oz) cream cheese softened
  • 6 tbsp butter unsalted, softened
  • 1 tsp vanilla extract

Equipment

  • 1 10x15-inch jelly-roll pan
  • 1 electric mixer

Method
 

Prepare and bake the cake
  1. Preheat the oven to 375°F.
  2. Grease a 10x15-inch jelly-roll pan.
  3. Line the pan with parchment paper and grease the parchment.
  4. In a large bowl, beat the eggs with an electric mixer on high speed for 5 minutes, until thick and pale.
  5. Gradually beat in the granulated sugar.
  6. Mix in the pumpkin puree.
  7. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  8. Fold the dry ingredients into the pumpkin mixture just until no dry streaks remain.
  9. Spread the batter evenly in the prepared pan.
  10. Bake for 13–15 minutes, until the cake springs back when lightly touched.
  11. While the cake bakes, lay a clean kitchen towel on the counter and dust it with 1/4 cup powdered sugar.
  12. Invert the hot cake onto the towel and peel off the parchment.
  13. Roll the cake and towel together from a short end.
  14. Set it seam-side down and cool completely.
Make the filling
  1. Beat the cream cheese and butter in a medium bowl until smooth.
  2. Beat in the remaining 1 cup powdered sugar and the vanilla until creamy.
Fill and chill the roll
  1. Carefully unroll the cooled cake.
  2. Spread the filling evenly over the cake.
  3. Reroll the cake without the towel.
  4. Wrap the roll tightly in plastic wrap.
  5. Refrigerate for at least 1 hour before slicing and serving.

Notes

For fewer cracks, roll the cake in the sugared towel while it is hot and let it cool completely before filling. Store tightly wrapped in the refrigerator for up to 4 days; freezing is suitable for up to 2 months. For a gluten-free option, use a measure-for-measure gluten-free flour blend.