The Best Homemade Pumpkin Roll Recipe with Cream Cheese Filling

Instructions:

1. Preheat oven to 350°F (175°C). Line a 10 x 15-inch jelly roll pan with parchment paper, allowing an overhang on the long sides, and lightly grease the paper.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
3. In a large bowl, beat eggs and granulated sugar until pale, thick, and voluminous (ribbon stage – about 5 minutes).
4. Gently fold in the pumpkin puree until just combined.
5. Gradually fold the dry ingredients into the wet mixture using a spatula until just incorporated. Do not overmix.
6. Spread batter evenly into the prepared pan. Bake for 12–15 minutes, or until the top springs back lightly when touched.
7. While the cake bakes, lay a large, clean kitchen towel flat on your counter and dust it generously with about ½ cup of powdered sugar.
8. Immediately upon removing the cake from the oven, run a thin knife around the edges. Invert the hot cake onto the sugared towel. Carefully peel off the parchment paper.
9. While the cake is still hot, roll it up tightly with the towel inside, starting from the short end. Place the roll seam-side down on a wire cooling rack and let it cool completely (about 45–60 minutes).
10. To make the filling, beat the softened cream cheese and butter together until fluffy. Gradually beat in the sifted powdered sugar and vanilla until smooth.
11. Once cooled, gently unroll the cake. Spread the cream cheese filling evenly over the entire surface, leaving a 1-inch border clear on the far edge.
12. Re-roll the cake tightly without the towel this time, ensuring the seam is tucked underneath.
13. Wrap the finished Pumpkin Roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing and serving.