Simple Pumpkin Roll: Spiced Cream Cheese Swirl (Print Version)

Whip up a simple pumpkin roll with spiced cream cheese filling. This recipe is a fall favorite, perfect for sharing. Get my easy pumpkin roll recipe!

# 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

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

→ Cream Cheese Filling

09 - 8 ounces cream cheese, softened (full-fat is a must!)
10 - 1/2 cup unsalted butter, softened
11 - 1 cup powdered sugar, sifted
12 - 1 teaspoon vanilla extract

→ Finishing Touches

13 - Extra powdered sugar for dusting

# Instructions:

01 - First things first, get that oven heating to 375°F (190°C). Then, grab a 15x10-inch jelly roll pan. Line it with parchment paper, letting it hang over the sides a bit – this is your lifesaver for lifting the cake later, trust me! Give that parchment a good spray with non-stick cooking spray, or brush it with a little butter. I always forget the spray and then spend ages trying to peel the paper off, oops! It's a small step, but a vital one for an easy pumpkin roll recipe.
02 - In a medium bowl, whisk together your flour, baking soda, ground cinnamon, nutmeg, and a pinch of salt. Just a quick whisk to make sure everything is evenly distributed. This is where those warm, comforting spices start to smell amazing. I usually take a deep breath here and just enjoy the scent. Don't overthink it, just combine them gently. You don't want any pockets of unmixed spices, or someone will get a super spicy bite, haha!
03 - In a separate, larger bowl, beat the eggs and granulated sugar until they're light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Then, fold in your pumpkin puree. This mixture should look vibrant and smell sweet with that hint of pumpkin. Don't overmix once the pumpkin is in; we just want it combined. Overmixing can make the cake tough, and nobody wants a tough pumpkin roll!
04 - Gently fold the dry ingredients into the wet ingredients. Do this in two or three additions, mixing just until no streaks of flour remain. Seriously, don't overmix! That's how you get a dense cake instead of a light, airy one. I’ve been guilty of overmixing in my early days, and the results were... not ideal. The batter will be thick, but spreadable. Pour it into your prepared jelly roll pan and spread it evenly to the edges.
05 - Bake for 13-15 minutes, or until the cake springs back when lightly touched. While it’s baking, lay out a clean kitchen towel (not terrycloth, it leaves lint!) and sprinkle it generously with powdered sugar. As soon as the cake comes out of the oven, immediately invert it onto the sugared towel. Peel off the parchment paper. Quickly, while it’s still hot, roll the cake and towel together from the short end. This is where I hold my breath, honestly! Let it cool completely in this rolled state, about 1-2 hours.
06 - For the filling, beat the softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the entire surface, leaving a small border at one end. Carefully re-roll the cake, this time without the towel. Wrap it tightly in plastic wrap and chill for at least an hour before slicing. This chilling step is crucial for neat slices and for the flavors to meld beautifully. It looks so stunning, you’ll be proud!

# Notes:

01 - The rolling step is scary, but don't skip rolling it while warm with the towel! I learned the hard way that a cold cake will crack every single time.
02 - Always use 100% pumpkin puree, not pie filling. I once messed that up, and the flavor was all wrong and super sweet.
03 - Don't overbake the cake! It needs to be moist and flexible for rolling, so pull it out as soon as it springs back.
04 - If your cream cheese filling seems too soft, pop it in the fridge for 15-20 minutes to firm up a bit before spreading. It makes rolling much easier!

# Equipment Needed:

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

# Nutrition (Per Serving):

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

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