Simple Pumpkin Roll: Spiced Autumn Cake with Cream Cheese (Print Version)

Whip up a simple Pumpkin Roll, a classic spiced autumn cake with a tangy cream cheese filling. Perfect for holiday tables or a sweet fall treat.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 45 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pumpkin Roll Cake Base

01 - 3 large eggs
02 - 1 cup granulated sugar
03 - 2/3 cup pumpkin puree (100% pumpkin, not pie filling)
04 - 1 teaspoon vanilla extract
05 - 3/4 cup all-purpose flour
06 - 1 teaspoon baking powder
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 2 teaspoons ground cinnamon
10 - 1 teaspoon ground ginger
11 - 1/2 teaspoon ground nutmeg
12 - 1/4 teaspoon ground cloves

→ Creamy Filling Essentials

13 - 8 ounces cream cheese, softened (full-fat works best)
14 - 1/2 cup unsalted butter, softened
15 - 1 cup powdered sugar, sifted
16 - 1 teaspoon vanilla extract

→ Finishing Touches

17 - Extra powdered sugar, for dusting

# Instructions:

01 - First things first, get that oven preheating to 375°F (190°C). Then, line a 15x10-inch jelly roll pan with parchment paper, making sure it hangs over the sides a bit—this is your lifesaver for lifting the cake later. Give that parchment a good spray with non-stick cooking spray, or brush it with a little butter. Trust me, a well-prepped pan means no sticking disasters, which I’ve definitely had when I got lazy. This step feels like setting the stage for a grand performance, and it’s critical for your pumpkin roll.
02 - In a medium bowl, whisk together your flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves. This ensures all those lovely spices are evenly distributed, so you don't get a mouthful of just cinnamon in one bite. I always give it an extra whisk for good measure, picturing all those fall flavors mingling. This simple step makes sure your pumpkin roll cake is consistently delicious, and avoids any unmixed lumps that can ruin the texture.
03 - In a separate, larger bowl, beat the eggs until they're light and fluffy. Then, fold in the pumpkin puree and vanilla extract. Now, gradually add your dry ingredient mixture to the wet, mixing just until combined. Don't overmix! Overmixing develops gluten, making your cake tough, and we want a tender, rollable pumpkin roll. It should smell wonderfully spicy at this point, a true autumn aroma filling your kitchen.
04 - Pour the batter evenly into your prepared jelly roll pan. It'll be a thin layer, don't worry. Pop it into the preheated oven and bake for about 13-15 minutes. You're looking for a cake that springs back when lightly touched in the center. Every oven is a little different, so keep an eye on it. The edges might be slightly browned, and the whole kitchen will smell incredible. Overbaking is my biggest fear here, as it makes the cake crack when you roll it.
05 - This is the tricky part, but don't panic! While the cake is still warm (immediately after it comes out of the oven), invert it onto a clean kitchen towel heavily dusted with powdered sugar. Carefully peel off the parchment paper. Now, starting from one short end, gently but firmly roll the cake and the towel together. Let it cool completely, seam-side down, rolled up in the towel. This "trains" the cake to keep its shape, preventing cracks when you add the filling to your pumpkin roll later. I always hold my breath during this step!
06 - While your cake cools, make the filling. In a medium bowl, beat the softened cream cheese, butter, powdered sugar, and vanilla extract until it's super smooth and fluffy. Scrape down the sides of the bowl a few times to make sure everything is incorporated. You want a creamy, luscious filling, no lumps allowed! This filling is what makes the pumpkin roll so irresistible, so take your time getting it just right.
07 - Once the cake is completely cool, 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, making sure it's snug. Wrap the filled pumpkin roll tightly in plastic wrap and chill it in the refrigerator for at least an hour, or until firm. This helps the filling set and makes slicing much easier. Trust me, chilling is key for clean slices!

# Notes:

01 - Don't overbake the cake; it gets crumbly and hard to roll. I learned that the hard way, trust me.
02 - This Pumpkin Roll actually tastes better the next day after the flavors meld in the fridge. Prep ahead!
03 - If you're out of cream cheese, a mascarpone filling works beautifully, but it's a bit richer.
04 - Dusting with powdered sugar right before serving makes it look so professional, even if your rolling wasn't.

# Equipment Needed:

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

# Nutrition (Per Serving):

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

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