Print

Best Pumpkin Roll with Cream Cheese Filling – Easy Family Dessert

pumpkin roll - featured image
Print Recipe

This pumpkin roll features a spiced, tender cake rolled with a creamy, tangy cream cheese filling. It’s a family-approved, budget-friendly dessert perfect for fall gatherings and holiday dinners.

Ingredients

Scale
  • 3/4 cup (90g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 2/3 cup (160g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • 8 ounces (226g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15x10x1-inch jelly roll pan with parchment paper, leaving overhang on sides. Lightly spray parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  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 fluffy.
  4. Beat in pumpkin puree and vanilla extract until just combined.
  5. Gently fold dry ingredients into wet mixture using a spatula until just combined. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 13-15 minutes, until top springs back when lightly touched.
  7. While cake is hot, run a knife around edges to loosen. Lay a clean kitchen towel on counter and dust generously with powdered sugar. Invert cake onto towel and peel off parchment paper. Starting at one short end, roll cake tightly in towel. Let cool completely on a wire rack, seam side down.
  8. While cake cools, beat softened cream cheese and butter together until smooth and creamy. Gradually beat in sifted powdered sugar and vanilla extract until light and fluffy. If too soft, refrigerate for 15 minutes.
  9. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a 1-inch border on all sides. Re-roll cake gently but tightly without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  10. Before serving, trim ends with a sharp knife. Slice into 1-inch rounds. Dust with extra powdered sugar if desired.

Notes

Roll the cake while it’s still warm to prevent cracks. Use room-temperature cream cheese for a smooth filling. Chill completely before slicing for clean cuts.

Nutrition

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

Find it online: https://platebelle.com/best-pumpkin-roll-with-cream-cheese-filling-easy-family-dessert/