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Pumpkin Roll With Cream Cheese

This cozy classic is one of the most beloved pumpkin dessert recipes of all time. Whether you call it a pumpkin Swiss roll, pumpkin log roll, or the famous Libby’s pumpkin roll, this tender spiced cake with a creamy filling is a must-bake treat for the season.
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Course Dessert
Cuisine American

Ingredients
  

  • For the pumpkin cake:
  • ¾ cup all-purpose flour can substitute with gluten-free flour blend.
  • ½ tsp baking powder.
  • ½ tsp baking soda.
  • ½ tsp salt.
  • 1 tsp pumpkin pie spice or a mix of cinnamon, nutmeg, and cloves.
  • 3 large eggs.
  • 1 cup granulated sugar.
  • ⅔ cup canned pumpkin puree Libby’s works perfectly for that classic Libby’s pumpkin roll flavor.
  • 1 tsp vanilla extract.
  • For the cream cheese filling:
  • 8 oz cream cheese softened.
  • 1 cup powdered sugar.
  • 6 tbsp unsalted butter softened.
  • 1 tsp vanilla extract.
  • Optional additions:
  • Chopped pecans or walnuts sprinkled on the cake before rolling.
  • Caramel drizzle or cinnamon sugar for extra flavor.
  • Step-by-Step Instructions
  • Prep the pan
  • Preheat your oven to 375°F 190°C. Grease a 10×15-inch jelly roll pan, line it with parchment paper, and lightly grease the paper.
  • Mix the dry ingredients
  • In a small bowl whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  • Make the batter
  • In a large bowl beat eggs and sugar until thick and pale. Add pumpkin puree and vanilla; mix until smooth. Gently fold in dry ingredients until just combined. The batter should be light and fragrant.
  • Bake the cake
  • Spread the batter evenly in the prepared pan. Bake for 13–15 minutes until the cake springs back when lightly touched.
  • Roll the cake
  • While still warm carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Starting at the short end, roll the cake up in the towel. Let cool completely.
  • Prepare the filling
  • Beat cream cheese butter, powdered sugar, and vanilla until smooth and fluffy.
  • Assemble the roll
  • Gently unroll the cooled cake. Spread the cream cheese filling evenly over the surface. Re-roll the cake without the towel into a tight log.
  • Chill & serve
  • Wrap in plastic wrap and refrigerate at least 1 hour before slicing. Dust with powdered sugar before serving for that signature pumpkin log roll look.
Keyword Pumpkin Roll With Cream Cheese
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