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–+ servings
Jennifer Lewis

Classic Spiced Pumpkin Roll with Cream Cheese Filling

The ultimate fall dessert: tender, perfectly spiced pumpkin sponge cake rolled into an elegant swirl around a luscious, tangy cream cheese filling. Dusted with delicate powdered sugar, this bakery-style holiday centerpiece is surprisingly easy to make with zero cracking!
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 10 slices
Course: Dessert / Holiday Baking
Cuisine: American / Autumn Holiday
Calories: 295
Ingredients Method Nutrition

Ingredients
  

For the Spiced Pumpkin Sponge Cake
  • 3/4 cup all-purpose flour spooned and leveled
  • 1 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp fine sea salt
  • 3 large eggs room temperature
  • 2/3 cup pure pumpkin purée canned or fresh, not pumpkin pie mix
  • 1 tsp pure vanilla extract halal certified
  • 1/4 cup powdered sugar for dusting the rolling towel
For the Tangy Cream Cheese Swirl Filling
  • 8 oz block cream cheese softened to room temperature
  • 6 tbsp unsalted butter softened to room temperature
  • 1 cup powdered sugar sifted
  • 1 tsp pure vanilla extract halal certified
  • 1/4 cup toasted pecans or walnuts finely chopped (optional garnish)

Method
 

Prep the Pan & Sponge Batter
  1. Preheat your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan, line the bottom with parchment paper, and lightly spray the parchment with non-stick cooking spray.
  2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and sea salt until thoroughly combined.
  3. In a large bowl, beat the room-temperature eggs and granulated sugar with a handheld mixer on high speed for 3 to 4 minutes until thick, pale, and fluffy.
  4. Gently beat in the pumpkin purée and vanilla extract. Fold in the dry flour mixture with a spatula just until no flour streaks remain (do not overmix). Spread the batter evenly into the prepared jelly roll pan into an even, level layer.
Bake & The Critical Warm Towel Roll
  1. Bake at 375°F for 13 to 15 minutes, or until the top of the cake springs back lightly when gently touched with a fingertip.
  2. While the cake bakes, lay a clean, lint-free thin cotton or linen kitchen tea towel flat on your workstation and generously dust it with 1/4 cup of powdered sugar.
  3. Immediately upon removing the cake from the oven, invert the hot cake onto the sugar-dusted towel. Carefully peel off and discard the parchment paper.
  4. Starting at one of the short ends, immediately roll up the warm cake and towel together snugly. Place the rolled cake seam-side down on a wire rack and allow it to cool completely to room temperature (about 1 to 1.5 hours). This sets the cake's memory and guarantees zero cracking!
Fill, Re-Roll & Chill
  1. Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese and butter together until completely smooth and creamy. Beat in the sifted powdered sugar and vanilla extract until fluffy and lump-free.
  2. Carefully unroll the cooled pumpkin cake (it is completely normal for the inner edge to curl slightly). Spread the cream cheese filling evenly over the cake, leaving a 1/2-inch border along the edges.
  3. Reroll the cake gently without the towel. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 2 hours (or overnight) to allow the filling to firm up for clean, picture-perfect slices.
  4. Before serving, unwrap the pumpkin roll, dust the top generously with extra powdered sugar, slice with a sharp warm knife, and enjoy!

Nutrition

Serving: 1gCalories: 295kcalCarbohydrates: 38gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 85mgSodium: 210mgPotassium: 115mgFiber: 2gSugar: 28gVitamin A: 3450IUVitamin C: 2mgCalcium: 45mgIron: 1.2mg

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