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Kid-Approved Cream Cheese Filled Pumpkin Roll: Easy Fall Dessert

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A forgiving and simple pumpkin roll recipe with a luscious cream cheese filling, perfect for fall gatherings. This kid-approved dessert is made with simple ingredients and a technique that prevents cracking every time.

Ingredients

Scale
  • ¾ cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting the towel and the finished roll
  • 8 ounces block-style cream cheese, softened (e.g., Philadelphia blocks)
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly spray the parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  3. In a large mixing bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 2-3 minutes until thick, pale, and ribbon-like.
  4. Reduce mixer speed to low. Add pumpkin puree and vanilla extract, mixing just until combined.
  5. Gently fold dry ingredients into wet mixture using a rubber spatula until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 13-15 minutes, until top springs back when lightly touched and edges pull away from pan.
  7. While cake bakes, lay a clean kitchen towel flat on counter and dust generously with powdered sugar.
  8. As soon as cake comes out of oven, run a knife around edges to loosen. Invert cake onto prepared towel. Carefully peel off parchment paper. Starting at one short end, gently roll cake and towel together into a tight log. Let cool completely on a wire rack, seam-side down.
  9. In a medium bowl, beat softened cream cheese and butter until smooth and creamy. Add sifted powdered sugar and vanilla extract, beating until fluffy. Do not overbeat.
  10. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border around edges. Reroll cake tightly (without towel). Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.

Notes

Roll the cake while it is still warm (not hot) using a kitchen towel dusted with powdered sugar to prevent cracking. Use block-style cream cheese for a thicker, more stable filling. Chill the assembled roll for at least 1 hour before slicing for clean cuts. The roll tastes even better the next day.

Nutrition

Keywords: pumpkin roll, cream cheese filled pumpkin roll, easy fall dessert, kid-approved pumpkin roll, pumpkin cake roll, Thanksgiving dessert, pumpkin dessert

Find it online: https://flurpchef.com/kid-approved-cream-cheese-filled-pumpkin-roll-easy-fall-dessert/