Pumpkin Roll Cake With Cream Cheese Filling
From the Blog Author
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin purée
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 4 tablespoons unsalted butter, softened
Directions
Preheat oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan and line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a large bowl, beat eggs and sugar until thick and pale; stir in pumpkin purée and vanilla.
Fold dry ingredients into the wet ingredients until just combined; spread batter evenly into the prepared pan.
Bake for 13–15 minutes, or until the cake springs back when touched.
Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar.
Peel off the parchment paper and roll the cake up in the towel, starting from the short end; let cool completely.
For the filling, beat cream cheese, powdered sugar, butter, and vanilla until smooth and fluffy.
Carefully unroll the cooled cake, spread evenly with the cream cheese filling, then re-roll.
Wrap the rolled cake in plastic and refrigerate for at least 1 hour before slicing.
Dust with powdered sugar before serving.
Recommended Kitchen Tools
| # | PREVIEW | PRODUCT | RATING | VIEW |
|---|---|---|---|---|
| 1 |  | • Digital Controls: precise temperature and timer keep pastries golden and flaky every time.
• Non‑stick Basket: releases cookies and brownies without a second cleaning, so you can focus on flavor.
• Compact Size: fits under the counter, leaving room for trays of cake batter or a cookie sheet.
• Quiet Operation: bake overnight without waking anyone, keeping the kitchen calm for your next batch.
Why We Love It: The non‑stick basket saves cleanup time, letting you focus on creative dessert ideas—perfect for busy bakers who love sweet successes. | Check Price on Amazon | |
| 2 |  | • 20‑QT Capacity: Bake large batches for families—or desserts that last—saving prep time.
• 10‑In‑1 All‑in‑One: Cook toast, bake, air‑fry, roast, dehydrate—one appliance, no clutter.
• Clear Window: Watch golden crusts finish perfectly without opening the door.
• Rotisserie Feature: Evenly roast fruit or treats for a moist, caramelized result.
• Dehydrating Racks: Turn fresh fruit into sweet, snack‑size treats faster.
Why We Love It: Its big capacity and rotisserie make family‑sized desserts effortless, and the dehydrating racks turn fruit into tasty, homemade snacks in minutes. | Check Price on Amazon | |
| 3 |  | • 6.5 QT Pro XL Capacity lets you bake cookies or cake layers for the whole party in one go.
• 6-in-1 Max Crisp mixes air fry, bake, and dehydrate, so fewer appliances and more baking freedom.
• Nonstick Basket & Crisper Plate releases desserts cleanly, cutting cleanup time.
• Recipe Guide gives fool‑proof dessert tips for first‑time bakers.
Why We Love It: We love the big capacity for crowd‑sized treats. And Max Crisp gives every cookie a perfect edge. | Check Price on Amazon |
Disclosure: As an Amazon Associate, we earn from qualifying purchases. This means if you click on an Amazon link and make a purchase, we may receive a small commission at no extra cost to you. This helps support our site. Thank you for your support!
Frequently Asked Questions
How should I properly store leftover Pumpkin Roll Cake with Cream Cheese Filling?
For best results, store the rolled cake tightly wrapped in plastic wrap and then aluminum foil, keeping it refrigerated. This pumpkin roll cake will stay fresh in the refrigerator for up to 4 days, thanks to the cream cheese filling. If you need to store it longer, you can freeze it tightly wrapped for up to 3 months.
Can I substitute the pumpkin purée in this roll cake recipe?
While pumpkin purée is key for moisture and flavor, you can substitute it with an equal amount of butternut squash purée for a similar texture. Avoid using pumpkin pie filling, as it contains added sugar and spices that will alter the required dry-to-wet ingredient balance.
What is the secret to preventing my pumpkin roll from cracking when I roll it?
The secret lies in rolling the warm cake immediately after it comes out of the oven (after 15 minutes at 375°F). Dust the parchment paper generously with powdered sugar before inverting the cake onto it, and roll it up gently while it’s still hot around a clean kitchen towel.
