Simple Homemade Pumpkin Roll with Sweet Cream Cheese Swirl

Simple Homemade Pumpkin Roll with Sweet Cream Cheese Swirl is a soft, spiced pumpkin cake rolled around rich cream cheese filling. An easy, impressive fall dessert perfect for Thanksgiving or any cozy holiday gathering.

Prep Time15

Cook Time15

Cooling Time:1

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: classic pumpkin roll, cream cheese filling, easy pumpkin roll, fall baking recipe, holiday dessert recipe, homemade pumpkin roll, Pumpkin Dessert, pumpkin roll recipe, spiced pumpkin cake, Thanksgiving dessert idea

Servings: servings

Calories: 411kcal

Author: George - U Keep Cooking

Ingredients

For the Cake:

¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
3 eggs
½ cup granulated sugar
½ cup brown sugar
⅔ cup pumpkin puree (canned)(not pumpkin pie filling)
1 tsp vanilla extract

For the Filling:

8 oz cream cheese softened
6 tablespoons unsalted butter softened
1 cup powdered sugar sifted
1 teaspoon lemon juice
1 teaspoon vanilla extract

For Dusting:

Powdered sugar

Instructions

Preheat oven to 375°F (190°C). Line a 10×15 jelly-roll pan with parchment paper and dust the parchment generously with powdered sugar (this keeps the cake from sticking and adds a sweet coating).
Cake: In a medium bowl whisk together the dry ingredients: ¾ cup all-purpose flour (spoon into the cup and level), ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp ground cinnamon, and 1 tsp pumpkin pie spice. Set aside.
In a large bowl, beat 3 eggs with ½ cup granulated sugar and ½ cup brown sugar on high (hand or stand mixer) for about 3–4 minutes, until the mixture is thick and a bit pale.
Add ⅔ cup pumpkin puree (canned — not pumpkin pie filling) and 1 tsp vanilla extract to the egg mixture and mix until combined.
Gently fold the dry ingredients into the wet mixture until no streaks of flour remain. Don’t overmix — stop as soon as it’s combined.
Pour the batter into the prepared 10×15 pan and spread it into an even layer with an offset spatula or the back of a spoon.
Bake at 375°F for 12–15 minutes, or until the cake springs back when lightly touched and a toothpick in the center comes out clean. Be careful not to overbake — the cake should still be soft and slightly springy.
Rolling (while still warm): As soon as the cake comes out of the oven, place a clean kitchen towel on the counter and dust it with a light layer of powdered sugar (or use another sheet of parchment dusted with powdered sugar).
Invert the hot cake onto the powdered-sugar-dusted towel/parchment. Peel off the parchment you baked on. Starting at the short end, roll the cake up with the towel inside (roll tightly but gently so it forms the “log” shape).
Let it cool completely while rolled (about 1 hour). This helps the cake keep its shape and prevents cracking.
Filling: While the cake cools, make the filling: beat 8 oz cream cheese (softened) with 6 tablespoons unsalted butter (softened) until smooth. Add 1 cup sifted powdered sugar, 1 tsp lemon juice, and 1 tsp vanilla extract, then beat until the filling is creamy and spreadable. Taste and adjust the sweetness if needed.
Finish: When the cake is completely cool, carefully unroll it (remove the towel). Spread the cream cheese filling evenly over the cake, leaving about a ¼–½ inch border at the edges so the filling won’t squeeze out.
Re-roll the cake (this time without the towel), wrapping tightly. Place seam-side down on a serving plate, wrap in plastic wrap, and refrigerate at least 1 hour to set the filling.
Before serving, dust the top lightly with powdered sugar. Slice with a sharp knife (wipe the knife between slices for clean cuts).

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