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Delicious Pumpkin Roll Cake with Cream Filling on a white marble table

Spiced Pumpkin Roll Cake with Vanilla Cream Cheese Filling

This delightful Spiced Pumpkin Roll Cake features a tender, warmly spiced pumpkin cake rolled with a luscious vanilla cream cheese filling. Perfect for autumn gatherings, it's a festive and elegant dessert.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings 10 slices
Calories 400 kcal

Equipment

  • Oven
  • Jelly roll pan (10x15 inch)
  • Parchment paper
  • Medium bowl
  • Large bowl
  • Electric mixer
  • Clean kitchen towel
  • Wire rack
  • Toothpick
  • Plastic wrap

Ingredients
  

For the Pumpkin Cake

  • 1 cup all-purpose flour (120g)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar (200g)
  • ½ cup canned pumpkin puree (120g) (not pumpkin pie filling)
  • 1 teaspoon vanilla extract

For the Cream Cheese Filling

  • 8 ounces cream cheese (226g), softened
  • ½ cup unsalted butter (113g), softened
  • 2 cups powdered sugar (240g)
  • 1 teaspoon vanilla extract
  • Pinch salt

Instructions
 

Cake Preparation

  • Preheat oven to 375°F (190°C) and line a 10x15 inch jelly roll pan with greased and floured parchment paper.
  • In a medium bowl, whisk together flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt.
  • In a large bowl, beat eggs and granulated sugar until light and fluffy, then stir in pumpkin puree and vanilla extract.
  • Gradually add the dry ingredients to the wet, mixing on low speed until just combined to avoid overmixing.

Baking and Rolling

  • Spread batter evenly in the prepared pan and bake for 13-15 minutes, or until a toothpick comes out clean.
  • While the cake bakes, lay a clean kitchen towel flat and heavily dust it with powdered sugar.
  • Immediately invert the warm cake onto the towel, peel off parchment, and carefully roll the cake with the towel into a tight log from a short end.
  • Place the rolled cake, seam-side down, on a wire rack and let it cool completely to room temperature to prevent cracking.

Filling and Finishing

  • While the cake cools, beat softened cream cheese and unsalted butter in a medium bowl until smooth and creamy.
  • Gradually add powdered sugar, beating until fully incorporated and the frosting is light and fluffy.
  • Stir in vanilla extract and a pinch of salt to finish the cream cheese filling.
  • Once the cake is cool, gently unroll it and evenly spread the prepared cream cheese filling, leaving a small border at one short end.
  • Carefully re-roll the cake into a tight log, starting from the filled end, then wrap tightly in plastic wrap.
  • Refrigerate for at least 1 hour (or until firm) to allow the filling to set and make slicing easier.
  • Before serving, dust the cake with extra powdered sugar, then slice and enjoy.

Notes

Ensure the cake cools completely before unrolling and filling to prevent cracking. Chilling the finished roll cake is crucial for the filling to set, making it much easier to slice cleanly.