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These beautiful log or roll-type cakes look really hard to make, but they’re easier than you might think! Moreover, if I can make them, anyone can. A good friend, Christa, gave me her recipe back in the early 2000s. She had a long list of people clamoring to get on her baking list every holiday season and I couldn’t blame them! She’s an awesome baker and these things are the bomb! After that first taste, my family was hooked. They request a Cream Cheese Pumpkin Roll every Thanksgiving and Christmas.

Firstly, if you want the cream cheese layer bright white, don’t add the extra pumpkin pie spice to it. Secondly, if you want the pumpkin roll to taste super yummy, add extra pumpkin pie spice to the cream cheese layer. 🙂 Some logs roll up better than others and therefore may look prettier when sliced. However, they taste so fantastic, no one cares how they look!

The powdered sugar part is a little messy, but nothing a wet dish rag can’t clean up. And the rolling up of the log isn’t at all difficult. Have a large thin towel such as a tea towel or flour sack towel dusted with powdered sugar ready on the counter. Then, as soon as the cake comes out of the oven, turn it out top side down onto the towel and roll it up. Easy-peasy. You’ll see.

Cream Cheese Pumpkin Roll

Cake Ingredients

Spray oil

3/4 cup unbleached flour

1/2 tsp baking powder

1/2 tsp baking soda

2 tsps pumpkin pie spice ground

3 large eggs

1 cup sugar

2/3 cup canned pumpkin

1 cup chopped walnuts, optional

Filling

1 (8 oz) cream cheese, softened

1 cup sifted powdered sugar

6 tbsps butter, softened

1 tsp pumpkin pie spice, optional

1 tsp vanilla

Lots of extra sifted powdered sugar for assembly and final dusting

Directions

Heat oven to 375°F. Spray 15×10 jelly roll pan; line with parchment or waxed paper. Spray and flour paper; set aside.

Mix flour, baking powder, baking soda, and pumpkin pie spice in small bowl. Whisk eggs and sugar in bigger bowl. Mix in pumpkin. Stir in flour mixture. Spread batter evenly into pan. Sprinkle with walnuts, if desired.

Bake 13-15 minutes or until center springs back when lightly touched. Don’t over-bake!

While baking, spread a clean thin towel on the counter and liberally dust with powdered sugar. When cake is done, immediately run a butter knife around edges of cake to loosen from the pan then carefully flip the whole thing over onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Place in refrigerator for an hour or so to cool through and set the shape of the cake.

Beat cream cheese and butter with a wire whisk until smooth. Add 1 cup powdered sugar and vanilla and whisk until smooth. Carefully unroll cake and spread filling to within an inch of 3 sides. Spread to the edge of the side where the roll up starts. Reroll cake. Liberally dust roll with powdered sugar and rap in plastic wrap; refrigerate 2 hours or longer. Sprinkle with powdered sugar before serving.

So, knowing how easy this Cream Cheese Pumpkin Roll is to make, t his one’s next on my list. I love, love, love, white wedding cake! It’s my absolute favorite when it comes from a legit bakery. Though this won’t be the same, maybe it’ll be close enough to satisfy my craving until the next wedding!