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Classic Pumpkin Roll with Cream Cheese Filling

A close-up of a crack-free pumpkin roll dusted with powdered sugar, revealing a swirl of creamy filling.
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Create a stunning spiral pumpkin cake with a sweet cream cheese filling. This festive dessert is perfect for fall gatherings and is easier to make than you think.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/3 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar, for dusting
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour a 10×15 inch jelly roll pan. Line the pan with parchment paper, then grease and flour the parchment paper.
  2. In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.
  3. In a large bowl, beat the egg yolks with 3/4 cup of the granulated sugar until pale and thick. Beat in the pumpkin puree and 1 teaspoon vanilla extract until combined.
  4. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
  5. In a separate clean bowl, beat the egg whites until stiff peaks form. Gradually add the remaining 1/4 cup granulated sugar and continue beating until glossy.
  6. Gently fold the egg whites into the pumpkin batter in two additions until no streaks remain.
  7. Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. While the cake is baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
  9. As soon as the cake comes out of the oven, invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from one of the short ends, tightly roll up the cake and towel together. Let it cool completely on a wire rack.
  10. While the cake cools, prepare the filling. In a large bowl, beat the softened cream cheese and butter until smooth. Beat in 1 teaspoon vanilla extract and the powdered sugar until light and fluffy.
  11. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
  12. Tightly re-roll the cake, this time without the towel. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.
  13. Before serving, dust with additional powdered sugar if desired. Slice and enjoy your beautiful pumpkin roll.

Notes

  • Ensure your eggs are at room temperature for best results when whipping egg whites.
  • Do not overmix the batter after adding the dry ingredients to the wet ingredients.
  • Rolling the cake while it is still warm helps prevent it from cracking.
  • Make sure the cake is completely cool before spreading the filling to prevent it from melting.

Nutrition

Find it online: https://blissbatter.com/pumpkin-roll-recipe/