Cream Cheese Pumpkin Roll

An iconic fall dessert, you will see these in practically any bakery or grocery store this time of the year.  This dessert is sweet without being too sweet, and it has rich pumpkin depth.

Ingredients for the cake:

  • 3/4 cup All Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Cloves
  • 1/4 teaspoon Salt
  • 3 Large Eggs
  • 1 cup Sugar
  • 2/3 cup Pumpkin Puree

For the filling:

  • 1 pkg. (8 oz.) Cream Cheese
  • 1 cup Powdered Sugar
  • 6 tablespoons Unsalted Butter
  • 1 teaspoon Vanilla Extract

For condensed instructions, please scroll to the bottom.


First you will want to preheat your oven to 375 degrees and grease a 15″x10″ jelly roll pan (baking sheet). Line it with parchment paper and give that a light greasing as well as lightly flouring it.

Note: if you’ve never floured a baking sheet before, just lightly dust your sheet with flour, and then over a sink just tap it until the excess flour starts traveling to bare spots. Shake away any excess flour, as little mounds of flour are bad.

Now is also a good time to prepare a lint free kitchen towel with powdered sugar – maybe 1/4 of a cup’s worth. Later we will turn the sponge cake out onto the towel and roll it up, this will keep the cake relaxed and easy to roll later when we add our cream cheese filling.


In a bowl, whisk together your flour, baking soda, baking powder, salt, cinnamon, and cloves. In another large bowl, whisk together your sugar and eggs for a few minutes, until thick and paler in color.


Whisk in your pumpkin puree and then add your flour mixture. Mix until combined, taking caution not to over mix.

Spread evenly onto your prepared baking sheet, you may need to use an offset spatula.


Bake for 13-15 minutes, or until it springs back when touched.

In the meantime, let’s prepare the cream cheese filling. In a large bowl (I used my stand mixer because I was feeling lazy), add your cream cheese and butter, mix until smooth. Next, add in your powdered sugar and vanilla extract, mix until creamy and combined.


Once your cake is done baking, immediately take a knife and run it along the edges to loosen it from the baking sheet, and then turn it out onto your prepared kitchen towel.

DSC_1457 DSC_1458

Now we will simply take the narrow end of the towel and roll the cake and the towel together, setting it on a wire rack to cool for about 20-30 minutes.

I’d have tried to get a photo mid-rolling, but it’s kind of difficult to do when you don’t have an extra set of hands. :-\

Once your sponge cake is cool, unroll it and spread your cream cheese filling onto it as evenly as possible.


Some people like to sprinkle toasted, chopped nuts at this stage. It’d add a nice texture, but I opted out today.

Roll it up tightly and then refrigerate for a minimum of 1 hour, it will taste better and also allow you to cut into it more easily.


Or, if you’re like me, a food blogger who just wants to go to bed and doesn’t feel like waiting for it to chill…. then just sprinkle it with some powdered sugar and slice away. 😉


Keep refrigerated and enjoy!


Condensed Instructions:

Preheat your oven to 375. Grease a 10×15 jelly roll pan, line with parchment paper and then continue to grease and flour.

Using about 1/4 cup confectioners sugar, powder a lint free kitchen towel with sugar and set aside.

In a small bowl, add your flour, salt, baking soda, baking powder, cinnamon, and cloves. In a large bowl, mix your eggs and sugar until thick and pale, a few minutes. Whisk in your pumpkin puree.

Add your dry ingredients to your wet, mix until just combined. Spread your batter evenly onto your prepared baking sheet, using an offset spatula to smooth it out.

Bake in your preheated oven for 13-15 minutes, or until it springs back when touched.

While your cake is baking, cream your butter and cream cheese together until smooth. Add your confectioners sugar and vanilla, beat until creamy.

Once your cake is finished baking, remove from the oven and run a knife around the edges and immediately invert it onto your prepared kitchen towel. Starting at the narrow end, roll the towel and the cake together. Place on a wire cooling rack for 20-30 minutes.

Once your cake has cooled, unroll and spread your cream cheese filling evenly over the top. Roll back up tightly. Place in the refrigerator for minimum of 1 hour to cool. Once cooled, sprinkle with some powdered sugar, slice, and enjoy!

Keep stored in the refrigerator.



Comment 0 Replies

Your Information