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Pumpkin Roll Cake with Cream Cheese Filling

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Desserts
Cuisine American
Servings 10 servings
Calories 300 kcal

Ingredients
  

  • For the Pumpkin Cake:
  • ¾ cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 3 large eggs
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • Powdered sugar (for dusting towel and rolling)
  • For the Cream Cheese Filling:
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 6 tbsp unsalted butter, softened
  • 1 tsp vanilla extract

Instructions
 

  • Preheat Oven: Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
  • Prepare Cake Batter: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, beat eggs and sugar until thick and pale. Mix in pumpkin puree and vanilla. Gently fold in dry ingredients until just combined.
  • Bake the Cake: Spread batter evenly into prepared pan. Bake for 13–15 minutes, or until cake springs back when lightly touched.
  • Prepare for Rolling: While cake bakes, lay a clean kitchen towel flat and dust generously with powdered sugar. Once cake is done, immediately invert it onto the prepared towel. Carefully peel off parchment paper. Starting at the short end, roll the cake up inside the towel. Let cool completely on a wire rack.
  • Make the Filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
  • Assemble the Roll: Gently unroll cooled cake. Spread filling evenly over cake, leaving a small border around edges. Re-roll the cake (without the towel) and wrap tightly in plastic wrap.
  • Chill and Serve: Refrigerate at least 1 hour before slicing for clean cuts. Dust with powdered sugar before serving.