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Perfect Creamy Pumpkin Roll Recipe – Best Homemade Dessert

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This Perfect Creamy Pumpkin Roll with Cream Cheese Filling is the only dessert I bring to Thanksgiving. The cake is soft and pliable, rolling without cracking, and the tangy cream cheese filling perfectly balances the warm pumpkin spice.

Ingredients

Scale
  • ¾ cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar (for dusting the towel)
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly spray parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high until thick and pale, about 2-3 minutes.
  4. Beat in pumpkin puree and vanilla extract until just combined.
  5. Gently fold dry ingredients into wet mixture using a rubber spatula until no flour streaks remain.
  6. Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes until top springs back when lightly touched and edges start to pull away from pan.
  7. While cake bakes, lay a clean kitchen towel flat on a work surface and dust generously with powdered sugar.
  8. As soon as cake comes out of oven, run a knife around edges to loosen. Invert cake onto prepared towel. Peel off parchment paper. Starting from a short end, roll cake and towel together into a tight spiral. Let cool completely in rolled position, about 1 hour.
  9. For filling: Beat softened cream cheese and butter together until smooth, about 2 minutes. Add sifted powdered sugar, vanilla, and salt. Beat on low until combined, then increase to medium and beat for 1 minute until fluffy.
  10. Once cake is completely cool, gently unroll. Spread cream cheese filling evenly over cake, leaving a ½-inch border on all sides. Re-roll cake gently but snugly without the towel. Wrap tightly in plastic wrap and refrigerate at least 2 hours before serving.

Notes

Roll the cake while it’s still warm to prevent cracking. Let the rolled cake cool completely at room temperature before filling. For clean slices, use a sharp serrated knife and wipe it clean between cuts. The roll tastes even better on day two.

Nutrition

Keywords: pumpkin roll, pumpkin dessert, cream cheese filling, Thanksgiving dessert, fall dessert, pumpkin cake roll

Find it online: https://noshbelle.com/perfect-creamy-pumpkin-roll-recipe-best-homemade-dessert/