Pumpkin Cake Roll with Cream Cheese Filling

pumpkin cake roll
Diana Rattray
  • 35 mins
  • Prep: 20 mins,
  • Cook: 15 mins
  • Yield: 10 Servings
Ratings (75)

This irresistible, top-rated pumpkin cake roll  is filled with a scrumptious cream cheese filling.

Keep slices of the pumpkin roll in the freezer and bring some out when guests drop in. This is the perfect fall or winter holiday cake!

Dust the top of the cake with powdered sugar just before slicing and serving.

What You'll Need

  • 3 large eggs (room temperature)
  • 1 cup sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour (3 1/2 ounces)
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger (ground)
  • 1/2 teaspoon nutmeg (ground)
  • 1/2 teaspoon salt
  • Optional: 1 cup chopped pecans
  • For the Cream Cheese Filling:
  • 8 ounces cream cheese (softened)
  • 5 tablespoons butter (softened)
  • 1 cup powdered sugar (plus more for sprinkling)

How to Make It

  1. Heat the oven to 350° F (180° C/Gas 4). Grease a 10-by-15-inch jelly roll pan and line it with waxed paper. Grease and flour the waxed paper.
  2. Place a kitchen tea towel (not terry cloth) on the counter and sprinkle it liberally with powdered sugar.
  3. In a large mixing bowl with an electric mixer, lightly beat the eggs. Gradually add the sugar; beat until thick and light yellow in color. This will take about 4 to 5 minutes.  Add the pumpkin and lemon juice and beat on low speed until blended.
  1. In a separate bowl, combine the flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into the prepared jelly roll pan. If desired, sprinkle chopped pecans over the batter.
  2. Bake in the preheated oven for about 12 to 15 minutes. The cake will spring back when touched lightly with a finger. Remove the cake from the oven and immediately turn out onto the sugared tea towel. Carefully remove the waxed paper. Starting at the 10- inch side, roll the warm cake up, towel and all.
  3. While cake is cooling in the towel, prepare the cream cheese filling. Sift the powdered sugar into a small bowl and set aside. Beat together cream cheese and butter until fluffy; gradually beat in the sifted powdered sugar and vanilla; continue beating until the mixture is smooth. 
  4. Carefully unroll the cooled cake. Evenly spread the cream cheese filling over the cake. Roll the cake up -- without the towel -- and wrap it in plastic wrap. Cover and chill at least 1 hour before serving.
  5. Slice for serving. Keep leftover slices refrigerated.

The pumpkin roll freezes well.

You Might Also Like