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Pumpkin Roll with Cream Cheese Filling

A festive pumpkin sponge cake rolled with creamy cream cheese filling. A holiday favorite with beautiful swirls and cozy fall flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 3 large eggs
  • 2/3 cup granulated sugar
  • 2/3 cup pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 6 tbsp unsalted butter softened
  • 1 tsp vanilla extract for filling

Equipment

  • Jelly roll pan (15x10 inch)
  • Parchment paper
  • Mixing bowls
  • Hand mixer or stand mixer
  • Kitchen towel

Method
 

  1. Preheat oven to 375°F (190°C). Grease and line a 15x10 inch jelly roll pan with parchment paper.
  2. Whisk together flour, baking powder, baking soda, salt, and spices.
  3. Beat eggs and sugar until thick. Add pumpkin puree and vanilla.
  4. Fold in dry ingredients. Spread into pan.
  5. Bake 13–15 minutes until cake springs back when touched.
  6. Invert warm cake onto towel dusted with powdered sugar. Peel parchment and roll up with towel. Cool.
  7. Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
  8. Unroll cooled cake, spread filling, re-roll, and chill for at least 1 hour.
  9. Dust with powdered sugar before slicing and serving.

Notes

For a twist, add maple syrup to the filling or sprinkle nuts on the cake before baking.