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A pumpkin roll dusted with powdered sugar on a long wooden board, with two slices cut to show the cream cheese spiral inside

Pumpkin Roll with Cream Cheese Filling

A soft, spiced pumpkin sponge cake rolled around a sweet cream cheese filling and chilled for neat slices.
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Prep Time 25 minutes
Cook Time 15 minutes
Cooling and chilling 3 hours
Total Time 3 hours 40 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Pumpkin cake
  • 3/4 cup all-purpose flour spooned and leveled (95 g)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs room temperature
  • 1 cup granulated sugar (200 g)
  • 2/3 cup pure pumpkin puree (160 g)
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar for the towel
Cream cheese filling
  • 8 ounces cream cheese full-fat block, softened (225 g)
  • 4 tablespoons unsalted butter softened (55 g)
  • 1 cup powdered sugar plus more for dusting (120 g)
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Method
 

  1. Preheat the oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan, line with parchment and grease the parchment. Dust a thin kitchen towel generously with powdered sugar.
  2. Whisk the flour, baking powder, baking soda, spices and salt in a small bowl.
  3. Beat the eggs and granulated sugar on medium-high for 4 to 5 minutes until thick and pale. Beat in the pumpkin and vanilla on low.
  4. Fold in the dry ingredients until just combined and spread evenly in the pan.
  5. Bake for 13 to 15 minutes until the top springs back when touched.
  6. Immediately turn the cake onto the sugared towel, peel off the parchment and roll up the cake and towel from a short end. Cool seam side down for about 1 hour.
  7. Beat the cream cheese and butter until smooth, then beat in the powdered sugar, vanilla and salt until fluffy.
  8. Unroll the cake, spread with filling leaving a 1-inch border and reroll without the towel.
  9. Wrap in plastic wrap and refrigerate for at least 2 hours. Trim the ends, dust with powdered sugar and slice.

Notes

Make ahead: Refrigerate wrapped for up to 5 days or freeze for up to 3 months; thaw in the refrigerator.
Spice swap: Use 2 1/2 teaspoons pumpkin pie spice in place of the individual spices.
Nutrition is an estimate per slice.