Rich Pumpkin Cake Roll: Cream Cheese Swirl (Print Version)

Learn to make a delightful pumpkin cake roll with creamy cheese filling. My personal recipe, full of warmth and autumn spice, perfect for any gathering.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 40 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Pumpkin Cake Roll

01 - 1 cup all-purpose flour
02 - 1 teaspoon baking soda
03 - 1 teaspoon baking powder
04 - 2 teaspoons ground cinnamon
05 - 1 teaspoon ground cloves
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon salt
08 - 1 cup granulated sugar
09 - 3 large eggs
10 - 2/3 cup pumpkin puree (100% pure, not pie filling)

→ For the Cream Cheese Filling

11 - 8 oz cream cheese, softened
12 - 1/2 cup unsalted butter, softened
13 - 2 cups powdered sugar, sifted
14 - 1 teaspoon vanilla extract

→ For Dusting & Garnish

15 - 2 tablespoons powdered sugar (for dusting towel)
16 - Extra powdered sugar (for dusting finished cake)

# Instructions:

01 - First things first, line a 15x10-inch jelly roll pan with parchment paper. You want it to hang over the edges a bit, like a little apron. Give that paper a good spray with non-stick cooking spray – trust me, I've had cakes stick before, and it's a heartbreak I wouldn't wish on anyone. This prep is key for a smooth unrolling later, really. I always feel a wave of anxiety at this stage, hoping I've done enough to prevent sticking.
02 - In a medium bowl, whisk together your all-purpose flour, baking soda, baking powder, ground cinnamon, ground cloves, ground nutmeg, and salt. I love the smell of these spices together; it just screams autumn! Make sure there are no lumps, because a smooth batter means a smooth pumpkin cake roll. This step is pretty straightforward, but don't rush it. I've definitely clumped my spices before, and it leaves little flavor bombs in the cake!
03 - In a separate, larger bowl, beat the granulated sugar and eggs until they're light and fluffy. Then, add the pumpkin puree. Make sure it's 100% pure pumpkin, not pie filling, or your pumpkin cake roll will taste off. Mix until everything is well combined and has that lovely orange hue. I often find myself taking a deep breath just to soak in that sweet pumpkin aroma, it's just so comforting.
04 - Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until *just* combined. And I mean *just*. Overmixing is the enemy of a tender cake, and we want a soft, pliable pumpkin cake roll. Scrape down the sides of the bowl to make sure everything is incorporated. The batter will be thick, but that's what you want. I always get a little flour puff in my face here, it’s just part of the process!
05 - Pour the batter evenly into your prepared jelly roll pan. Spread it all the way to the edges with an offset spatula. Bake for about 13-15 minutes, or until a toothpick inserted into the center comes out clean. Don't overbake, or your pumpkin cake roll will be dry and hard to roll. While it bakes, grab a clean kitchen towel and dust it generously with powdered sugar. The smell of the cake baking is just divine, filling the whole house!
06 - As soon as the cake comes out of the oven, immediately invert it onto your powdered sugar-dusted towel. Carefully peel off the parchment paper. Now, starting from a short end, roll the cake and the towel together. Yes, the towel stays *inside*! Let it cool completely on a wire rack. This step, honestly, always makes me a little nervous, but it's crucial for that iconic roll shape. I always say a little prayer to the baking gods here!
07 - While the cake cools, beat the softened cream cheese and butter together until super smooth. Add the powdered sugar and vanilla extract, mixing until fluffy and creamy. Don't overmix, or it can get too thin. This is the best part, honestly, sneaking a little taste of that delicious filling!
08 - Once the cake is completely cool (this is important, folks!), gently unroll it. Spread the cream cheese filling evenly over the entire surface, leaving a small border around the edges. Now, carefully re-roll the cake, without the towel this time. Take your time, don't rush it, or you might get cracks. I always feel like I'm doing surgery here!
09 - Wrap the filled pumpkin cake roll tightly in plastic wrap and chill it in the refrigerator for at least 1 hour. This helps the filling set and makes it easier to slice. Before serving, dust it with a little extra powdered sugar. Slice it with a sharp knife, and marvel at your beautiful creation. It’s so satisfying to see those perfect swirls!

# Notes:

01 - A personal cooking tip I've learned through experience is to really dust that towel generously with powdered sugar before rolling the warm cake—it prevents sticking!
02 - Storage advice that actually works from my kitchen trials: always keep it tightly wrapped in the fridge, or the cake dries out and the filling gets sad.
03 - Substitution I've tried that worked surprisingly well: a tiny bit of maple extract in the cream cheese filling gives a lovely, subtle twist.
04 - Serving suggestion that makes this dish extra special: a sprinkle of finely chopped candied pecans on top adds a fantastic crunch!

# Equipment Needed:

01 - 15x10-inch jelly roll pan
02 - parchment paper
03 - mixing bowls
04 - electric mixer
05 - wire rack
06 - clean kitchen towel

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 5g

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