Description

A foolproof pumpkin roll recipe with a rich cream cheese filling. This elegant holiday dessert is moist, perfectly spiced, and easier to make than it looks with step-by-step guidance to prevent cracking.

Ingredients

Scale

1 cup granulated sugar
3 large eggs, room temperature
1/2 cup vegetable oil
1 cup pumpkin puree (canned, not pie filling)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
16 oz cream cheese, full-fat brick-style, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream (optional)
Powdered sugar for dusting

Instructions

Preheat oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper, grease lightly, and dust with flour.
In a large bowl, beat eggs and granulated sugar on medium-high speed until pale, thick, and doubled in volume (ribbon stage).
Reduce mixer to low speed; add vegetable oil and pumpkin puree. Mix until just combined.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
Gently fold dry ingredients into wet batter until no streaks remain. Do not overmix.
Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes until edges pull away and center springs back.
While cake bakes, place a clean lint-free kitchen towel on counter and dust generously with powdered sugar.
Immediately invert hot cake onto towel. Peel off parchment. Roll cake up tightly from short end using towel. Let cool completely in rolled position.
Beat cream cheese until smooth. Add powdered sugar, vanilla, and heavy cream. Beat until light and fluffy.
Unroll cooled cake. Trim dry edges. Spread filling evenly, leaving 1/2-inch border on long sides.
Re-roll cake without towel. Place seam-side down on serving platter.
Cover and refrigerate for at least 4 hours or overnight.
Dust with powdered sugar before serving.

Notes

Roll the cake while it is still hot to prevent cracking. Use full-fat brick-style cream cheese for the best texture. The recipe can be made gluten-free using a 1:1 gluten-free flour blend. Do not freeze the assembled roll as the filling may become grainy.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22
Sodium: 250
Fat: 15
Saturated Fat: 9
Carbohydrates: 32
Fiber: 1
Protein: 4

Keywords: pumpkin roll, holiday dessert, cream cheese filling, easy pumpkin recipe, Thanksgiving dessert, Christmas dessert, gluten-free option