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Perfect Pumpkin Roll with Cream Cheese Filling

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This pumpkin roll with cream cheese filling is tender, spiced, and rolled with a luxuriously smooth filling. It’s the perfect make-ahead dessert for fall gatherings, with a beautiful spiral that looks bakery-worthy but is surprisingly easy to achieve.

Ingredients

Scale
  • ¾ cup pumpkin puree (100% pure, not pumpkin pie filling)
  • ¾ cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Powdered sugar (for dusting)
  • 8 ounces cream cheese, softened (full-fat block)
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper, leaving about an inch of 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, pumpkin pie spice, cinnamon, and salt.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 3-4 minutes until thick, pale, and ribbon-like.
  4. Reduce mixer speed to low and add pumpkin puree and vanilla extract. Mix just until combined.
  5. Sprinkle flour mixture over pumpkin mixture in three additions, gently folding with a rubber spatula after each addition until no streaks of flour remain.
  6. Pour batter into prepared pan and spread evenly. Bake for 13-15 minutes until top springs back when lightly touched and edges start pulling away from pan.
  7. While cake bakes, lay a clean kitchen towel flat on the 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, roll cake and towel together into a tight log. Let cool completely on a wire rack, seam side down, about 1 hour.
  9. For filling: Beat softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add sifted powdered sugar and vanilla extract, beat on low until combined, then increase to medium and beat for 1 minute until light and fluffy.
  10. Once cake is completely cool, carefully unroll. Spread cream cheese filling evenly over cake, leaving about a ½-inch border on all sides.
  11. Gently reroll cake without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  12. When ready to serve, trim about ½ inch off each end. Slice into 1-inch rounds using a sharp knife, wiping knife clean between cuts.

Notes

Roll the cake immediately after baking while still warm to prevent cracking. Let cake cool completely before filling to avoid melting the cream cheese. Chill for at least 2 hours before slicing for clean cuts. If cake cracks, press together gently when rerolling and dust with powdered sugar to hide imperfections.

Nutrition

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

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