Classic Pumpkin Roll Recipe with Cream Cheese Filling
If you love a good pumpkin recipe, you're going to adore this classic pumpkin roll recipe with cream cheese filling! With a soft pumpkin cake layer and a sweet cream cheese filling, it's the perfect fall dessert!
Servings 12 Slices
Calories 220kcal
Cost $10
Equipment
- Jelly Roll Pan
- Parchment Paper
- Flour Sifter
- Hand Mixer
- Clean kitchen towel
- Wire Cooling Rack
- Large Mixing Bowl
- 2 medium mixing bowl
Ingredients
For the Cake
- ¾ cup all-purpose flour sifted
- 1 cup granulated sugar
- ⅔ cup canned pumpkin or homemade pumpkin puree
- 3 large eggs room temperature
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- powdered sugar for dusting
For the Cream Cheese Frosting
- 8 oz cream cheese softened
- 4 tbsp butter room temperature
- 1 c powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350° F. Bring eggs, butter and cream cheese to room temperature. Grease jelly roll pan, line with parchment paper and grease parchment paper. Set aside. Dust powdered sugar over clean kitchen towel. Set aside. Beat eggs and sugar until light and fully combined.
- Add all cake ingredients except flour and pumpkin. Mix after each addition.
- Add flour and pumpkin. Mix well.
- Pour batter into greased jelly roll pan. Bake at 350°F until toothpick inserted in center comes out clean or about 10-12 minutes. While cake is baking, dust clean kitchen towel with powdered sugar.
- Once cake is baked, allow it to very slightly cool. Turn cake onto clean and dusted towel and remove parchment paper.
- Trim edges to even them out.
- Spread cream cheese frosting over one side of the cake making sure to frost end to end.
- Flip one end of towel over the cake. Begin to very slowly roll cake into log. Once your roll is started, remove the towel and finish rolling into a pumpkin roll. Chill 2 hours, then slice and serve.
For the Cream Cheese Frosting:
- Add all ingredients to a mixing bowl and mix until a smooth, spreading consistency is reached.
- Once a smooth consistency is reached, taste and adjust flavor using the notes below.
Notes
- Nutrition facts are auto calculated and may not be correct. Please use your best judgement.
- One of the most common reasons for a pumpkin roll recipe to fail is a lopsided cake. To prevent that with this pumpkin roll recipe, give the entire jelly roll pan a couple of gentle side to side shakes to help the batter to even out.
- You will need to taste the cream cheese frosting to test the sweetness. Taste it to make sure it’s sweet enough. If not, add a very tiny amount of powdered sugar and whip again. Rinse and repeat. Once it’s sweet enough for your family, set aside until you are ready to use it. Refrigerate if it will be longer than 1 hour. If your cream cheese filling is too sweet, adding a bit of whole or 2% milk will help cut the sweetness. Just be sure not to add too much. If you do, you’ll have a runny filling/frosting.