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Pumpkin Roll with Cream Cheese Filling

Soft, moist spiced pumpkin sponge rolled around a thick, tangy cream cheese filling. Looks stunning, tastes incredible, and is so much easier to make than it looks. A classic fall dessert that impresses every single time.
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Prep Time 25 minutes
Cook Time 18 hours
Chill Time 2 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pumpkin sponge:
  • 3/4 cup 94g all-purpose flour, spooned and leveled
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 and 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 3 large eggs room temperature
  • 1/2 cup 100g packed light brown sugar
  • 1/2 cup 100g granulated sugar
  • 2/3 cup 163g pure pumpkin puree
  • 1 tsp pure vanilla extract
  • 3/4 cup 90g powdered sugar, for the towel
Cream cheese filling:
  • 6 oz 170g full-fat block cream cheese, room temperature
  • 4 tbsp 56g unsalted butter, room temperature
  • 1 and 1/2 cups 180g powdered sugar, sifted
  • 1 tsp pure vanilla extract

Method
 

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 10x15 inch jelly roll pan, line with parchment, grease and flour the parchment. Dust a thin kitchen towel generously with powdered sugar and lay flat on counter.
  2. Whisk flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a large bowl.
  3. In a separate bowl, whisk eggs, both sugars, pumpkin puree, and vanilla until combined.
  4. Pour wet into dry and whisk until just combined. Spread evenly into prepared pan.
  5. Bake 17 to 18 minutes until top springs back when pressed.
  6. Immediately invert onto prepared towel. Peel off parchment. Starting from the short end, roll cake and towel together into a log. Place seam-side down on a wire rack.
  7. Cool completely in the towel — refrigerate for 2 hours to speed it up.
  8. Beat cream cheese until smooth, 1 minute on high. Beat in butter. Add powdered sugar and vanilla and beat until creamy.
  9. Gently unroll cooled sponge. Spread filling evenly leaving a half-inch border. Re-roll tightly without the towel.
  10. Wrap loosely in plastic wrap and refrigerate 20 minutes. Dust with powdered sugar, slice, and serve.

Notes

  • Make ahead: prepare through step 7 and refrigerate the rolled towel for up to 1 day before filling.
  • Freezing: assembled roll freezes well up to 3 months. Wrap tightly in plastic and foil. Thaw overnight in the refrigerator.
  • Storage: keep covered in the fridge for up to 3 days.
  • 10x15 inch jelly roll pan only — no other size works for this recipe.
  • Pumpkin pie spice substitute: use 1/4 tsp each of ground ginger, nutmeg, cloves, and allspice in addition to the cinnamon.