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Easy Pumpkin Roll with Cream Cheese Filling Recipe

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A tender spiced pumpkin cake rolled with a tangy cream cheese filling, perfect for fall gatherings and holiday desserts. This foolproof recipe includes tips for a flawless spiral every time.

Ingredients

Scale
  • 3/4 cup (95g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 3 large eggs, at room temperature
  • 1 cup (200g) granulated sugar
  • 2/3 cup (165g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup (30g) powdered sugar (for dusting the towel)
  • 8 ounces (226g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly spray parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
  3. In a large 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. Beat in pumpkin puree and vanilla extract on low speed until just combined.
  5. Fold dry ingredients into wet mixture with a spatula until no flour streaks remain. Batter will be thick and fluffy.
  6. Pour batter into prepared pan and spread evenly to all corners.
  7. Bake for 12-15 minutes, until top springs back when lightly touched and edges start to pull away from pan. Do not overbake.
  8. While cake bakes, lay a clean kitchen towel flat on the counter and dust generously with sifted powdered sugar.
  9. As soon as cake comes out of oven, run a knife around edges to loosen. Invert pan onto prepared towel, peel off parchment paper, and trim crispy edges. Starting at a short end, roll cake and towel together into a tight spiral. Let cool completely, seam-side down, on a wire rack (about 1 hour).
  10. While cake cools, beat softened cream cheese and butter together until smooth and fluffy (about 2 minutes). Beat in vanilla extract, then gradually add sifted powdered sugar, beating on low until incorporated. Scrape bowl and beat for another minute until light and spreadable.
  11. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over cake, leaving a 1/2-inch border around edges. Re-roll cake tightly without the towel. Wrap in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  12. To serve, trim ends, slice into 1-inch rounds, and dust with powdered sugar just before serving.

Notes

Roll the cake while it’s still warm (within 2-3 minutes of coming out of the oven) to prevent cracking. Use full-fat cream cheese for a stable filling. If pumpkin puree seems watery, blot with paper towels before using. For clean slices, use a sharp serrated knife and wipe it clean between cuts. The roll tastes even better on day two.

Nutrition

Keywords: pumpkin roll, cream cheese filling, pumpkin dessert, fall dessert, Thanksgiving dessert, easy pumpkin roll

Find it online: https://rowanrecipes.com/easy-pumpkin-roll-with-cream-cheese-filling-recipe/