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Pumpkin roll recipe with cream cheese filling, sliced to show the swirl

Pumpkin Roll With Cream Cheese Filling

Author: Olivia Stone | Home Chef
325kcal
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Prep 30 minutes
Cook 15 minutes
Cooling and chilling 2 hours
Total 2 hours 45 minutes
A classic pumpkin roll: thin spiced pumpkin sponge rolled warm in a sugared towel, then filled with sweet cream cheese filling and chilled for clean swirl slices.
Servings 10 slices
Course Dessert
Cuisine American

Ingredients

For the towel
  • 1/4 cup powdered sugar 30 g
For the cake
  • 3/4 cup all-purpose flour 94 g
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 3 large eggs room temperature
  • 1 cup granulated sugar 200 g
  • 2/3 cup pumpkin puree 163 g
  • 1 cup walnuts chopped, optional
For the cream cheese filling
  • 8 oz cream cheese 227 g, softened, block style
  • 1 cup powdered sugar 120 g, plus more for dusting
  • 6 tbsp unsalted butter 85 g, softened
  • 1 tsp vanilla extract

Equipment

  • 15x10-inch jelly roll pan
  • Parchment paper
  • Thin cotton kitchen towel
  • Hand or stand mixer
  • Offset spatula

Method

For the cake
  1. Heat the oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan, line it with parchment, then grease and lightly flour the parchment.
    Greasing a parchment-lined jelly roll pan
  2. Lay a thin, clean cotton kitchen towel flat on the counter and sift the 1/4 cup powdered sugar evenly over it.
    Dusting a kitchen towel with powdered sugar
  3. In a small bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, cloves and salt.
    Whisking flour and spices for pumpkin roll
  4. In a large bowl, beat the eggs and sugar for 2 to 3 minutes until thick and pale. Beat in the pumpkin, then gently fold in the flour mixture.
    Folding flour into pumpkin roll batter
  5. Spread the batter evenly in the pan and sprinkle with walnuts if using. Bake 13 to 15 minutes, until the top springs back when lightly touched.
    Pumpkin roll batter spread in pan with walnuts
  6. Right away, run a knife around the edges and turn the cake out onto the sugared towel. Peel off the parchment. Starting at a short end, roll the hot cake up with the towel. Cool seam side down on a wire rack for about 1 hour.
    Warm pumpkin sponge rolled up in a sugared towel
For the filling and assembly
  1. Beat the cream cheese, powdered sugar, butter and vanilla until smooth.
    Beating cream cheese filling for pumpkin roll
  2. Gently unroll the cooled cake. Spread the filling to within 1 inch of the edges, then roll it back up without the towel.
    Cream cheese filling spread on unrolled pumpkin cake
  3. Wrap in plastic wrap and refrigerate at least 1 hour. Dust with powdered sugar, trim the ends and slice.
    Sliced pumpkin roll with powdered sugar and walnuts

Nutrition

Serving1sliceCalories325kcalCarbohydrates41gProtein4gFat16gSaturated Fat9gSodium190mgSugar33g

Notes

Roll it hot. Rolling the cake as soon as it leaves the oven is what keeps it from cracking later.
Towel: use a thin tea towel or flour-sack towel, not a fluffy one.
Storage: keep wrapped in the fridge 3 to 5 days. Wrap in plastic and foil and freeze up to about 3 months; thaw in the fridge.

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