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Cozy Pumpkin Roll with Cream Cheese Frosting

There’s something truly magical about a fluffy, spiced pumpkin cake rolled around a sweet, tangy cream cheese filling. It looks impressive, but this pumpkin roll recipe isn't just incredibly delicious; it's surprisingly easy to whip up, making it perfect for last-minute guests, a potluck, or when you just need a taste of fall magic in your own kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 30 minutes
Servings: 10 servings
Course: Dessert, Fall
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Roll Cake
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree not pie filling
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
For the Cream Cheese Filling
  • 8 oz cream cheese softened
  • 2 tbsp salted butter softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Oven
  • 10x15-inch jelly roll pan
  • Parchment Paper
  • Large Mixing Bowl
  • Whisk
  • Medium bowl

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan generously with parchment paper and lightly spray with non-stick spray.
  2. Step 2: In a large mixing bowl, whisk the three large eggs for about 30 seconds until slightly frothy. Add in granulated sugar, canned pumpkin puree, and vanilla extract. Whisk until fully combined and smooth.
  3. Step 3: Sift the all-purpose flour, baking powder, pumpkin pie spice, and salt directly into your wet mixture. Mix gently until just combined and smooth, being careful not to overmix.
  4. Step 4: Pour the pumpkin batter into the prepared jelly roll pan, spreading it evenly with a spatula. Bake for about 15 minutes, or until a toothpick inserted into the center comes out clean.
  5. Step 5: As soon as the cake comes out of the oven, and while still hot, carefully roll it up from one short end with the parchment paper still attached. Let the rolled-up cake cool completely on the counter.
  6. Step 6: While the cake is cooling, make the cream cheese filling. In a medium bowl, beat together softened cream cheese and softened salted butter until smooth. Gradually add in the powdered sugar, beating until fully incorporated and lump-free. Stir in the vanilla extract until perfectly smooth and creamy.
  7. Step 7: Once the pumpkin cake has cooled completely, gently unroll it and carefully peel off the parchment paper. Spread the cream cheese filling evenly across the entire inside surface of the cake, almost to the edges.
  8. Step 8: Carefully roll the cake back up, starting from the same short end. Roll it as tightly as you can without squishing out the filling. Wrap it tightly in plastic wrap and refrigerate until thoroughly chilled, at least an hour or preferably longer.
  9. Step 9: When ready to serve, unwrap the chilled pumpkin roll. Using a sharp knife, slice it into individual pieces. A little dusting of powdered sugar on top makes for a beautiful presentation. Serve immediately.

Notes

For best results, ensure your cake is not overbaked and roll it immediately while hot with parchment paper. Cool completely before adding the filling to prevent melting. All filling ingredients should be softened for a lump-free result. Store tightly wrapped in the refrigerator for 3-5 days, or freeze for up to 1 month and thaw overnight in the refrigerator.