Pumpkin Roll with Cream Cheese Filling
The Pumpkin Roll is a luscious dessert with roots deeply embedded in American autumn traditions. This dish combines the warmth of spiced pumpkin with the creamy delight of rich, velvety cream cheese filling. Perfect for autumn gatherings, it is a visual and gastronomic treat, leaving an indelible mark on any table it graces.
Equipment
- 15x10-inch (38x25cm) jelly roll pan
- Parchment paper
- Electric hand mixer or stand mixer
- Wire cooling rack
- Clean lint-free kitchen towel
- Offset spatula
- Plastic wrap
Ingredients
Cake
- ¾ cup all-purpose flour sifted, 95g
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon pumpkin pie spice preferably freshly mixed
- 3 large eggs room temperature
- 1 cup granulated sugar 200g
- ⅔ cup pumpkin puree not pumpkin pie mix, 160g
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar for dusting the towel, 30g
Filling
- 8 ounces cream cheese softened, 225g
- 1 cup powdered sugar sifted, 120g
- 6 tablespoons butter softened, 85g
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar optional, for topping, 15g
Instructions
- Preheat your oven to 375°F / 190°C (170°C fan-forced). Grease a 15x10-inch (38x25cm) jelly roll pan, then line with parchment paper and grease the paper thoroughly.
- In a small bowl, combine all-purpose flour, baking powder, baking soda, and pumpkin pie spice. Set aside.3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon pumpkin pie spice
- In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Stir in the pumpkin puree and vanilla extract until smooth.3 large eggs, 1 cup granulated sugar, 2/3 cup pumpkin puree, 1 teaspoon vanilla extract
- Gradually add the dry mixture to the pumpkin mixture, mixing until just combined.3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon pumpkin pie spice
- Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 12-14 minutes, or until the top of the cake springs back when touched gently.
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar. As soon as the cake comes out of the oven, immediately invert it onto the sugared towel. Carefully peel away the parchment paper. Work quickly — the cake must be hot for the rolling step to work.1/4 cup powdered sugar
- Starting from one short (narrow) end, gently roll the cake and towel together into a log shape. Place seam-side down on a wire rack and let it cool completely, about 30-45 minutes. Do not unroll until fully cooled.
- While the cake cools, make the filling. Beat the softened cream cheese, sifted powdered sugar, softened butter, and vanilla extract with an electric mixer on medium speed until completely smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl halfway through to ensure even mixing.8 ounces cream cheese, 1 cup powdered sugar, 6 tablespoons butter, 1 teaspoon vanilla extract
- Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, then reroll it without the towel. Wrap the filled cake tightly in plastic wrap and chill in the refrigerator for at least 1 hour before serving.2 tablespoons powdered sugar
Notes
Storage: Wrap tightly in plastic wrap and refrigerate for up to 3 days. The roll actually slices more cleanly after overnight chilling.
Freezer: Wrap in plastic wrap, then foil, and freeze for up to 1 month. Thaw overnight in the refrigerator while still wrapped to prevent condensation.
Make-Ahead: Prepare the entire roll 1-2 days before serving. Dust with powdered sugar only just before slicing — it absorbs into the surface within an hour.
Substitution: Swap pumpkin pie spice for a mix of 3/4 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and a pinch of cloves.
Pro Tip: Beat the eggs and sugar on high for a full 5 minutes — this is non-negotiable. The volume and structure built during this step is what keeps the cake pliable enough to roll without cracking.
Serving Suggestion: For a nutty flavour, sprinkle chopped walnuts or pecans over the cream cheese filling before rolling the cake.
Nutrition
Serving: 1servingCalories: 431kcalCarbohydrates: 58gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 121mgSodium: 280mgPotassium: 124mgFiber: 1gSugar: 47gVitamin A: 3922IUVitamin C: 1mgCalcium: 64mgIron: 1mg
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