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Pumpkin Roll Cake with Cream Cheese Filling

Pumpkin roll cake with cream cheese filling combines a tender, cinnamon-spiced pumpkin cake with a smooth, creamy center. Roll the cake while it is hot, then chill it for neat slices with a classic swirl.
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Prep Time 20 minutes
Cook Time 15 minutes
cooling and chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 0.75 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.25 tsp salt
  • 3 eggs large
  • 1 cup granulated sugar
  • 0.67 cup pumpkin puree canned; not pumpkin pie filling
Rolling and filling
  • 1.25 cups confectioners' sugar divided (1/4 cup for the towel and 1 cup for the filling)
  • 1 package (8 oz) cream cheese softened
  • 6 tbsp unsalted butter softened
  • 1 tsp vanilla extract

Equipment

  • 1 10x15-inch jelly-roll pan
  • 1 electric mixer

Method
 

Prepare and bake the cake
  1. Heat the oven to 375°F.
  2. Grease a 10x15-inch jelly-roll pan, line the bottom with parchment paper, and grease the parchment.
  3. Whisk the flour, baking powder, baking soda, cinnamon, cloves, and salt in a medium bowl.
  4. Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed for 3 to 4 minutes, until thick and pale.
  5. Beat in the pumpkin.
  6. Fold in the flour mixture just until no dry streaks remain.
  7. Spread the batter evenly in the prepared pan.
  8. Bake for 13 to 15 minutes, until the cake springs back when lightly touched.
Roll and cool the cake
  1. While the cake bakes, lay a clean, lint-free kitchen towel on the counter and dust it evenly with 1/4 cup confectioners' sugar.
  2. Immediately invert the hot cake onto the towel.
  3. Carefully peel off the parchment.
  4. Starting at a short end, roll the cake and towel together into a log.
  5. Set the rolled cake seam-side down on a wire rack and cool completely, about 1 hour.
Make the filling and assemble
  1. Beat the cream cheese, butter, and vanilla in a medium bowl until smooth.
  2. Beat in the remaining 1 cup confectioners' sugar until creamy.
  3. Gently unroll the cooled cake.
  4. Spread the filling evenly over the cake, leaving a 1/2-inch border around the edges.
  5. Reroll the cake without the towel.
  6. Wrap it tightly and refrigerate for at least 1 hour before slicing.

Notes

To help prevent cracking, roll the cake in the towel immediately while it is hot. Store covered in the refrigerator for 3 to 4 days; it can be frozen. For a gluten-free version, substitute a 1:1 gluten-free baking flour for the all-purpose flour.