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Perfect Pumpkin Roll with Cream Cheese Filling (Easy Recipe)

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A foolproof pumpkin roll with a tangy cream cheese filling that rolls without cracking. This make-ahead dessert is perfect for fall gatherings and Thanksgiving.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (100% pure, not pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for rolling
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with nonstick cooking spray.
  2. In a small bowl, whisk together flour, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large mixing bowl, beat eggs and granulated sugar with an electric mixer on high speed for 3-4 minutes until thick, pale, and fluffy (ribbon stage).
  4. Reduce mixer speed to low and add pumpkin puree and vanilla extract. Mix just until combined. Alternatively, fold in by hand with a spatula to avoid deflating.
  5. Add flour mixture to pumpkin mixture in two additions, folding gently with a rubber spatula until no streaks of flour remain. Batter will be thick and slightly fluffy.
  6. Pour batter into prepared pan and spread evenly with a spatula (about ¼ inch thick). Bake for 13-15 minutes until top springs back when touched and edges pull away from pan.
  7. While cake bakes, lay a clean kitchen towel flat on counter and dust generously with powdered sugar. As soon as cake comes out of oven, run a knife around edges to loosen. Invert cake onto the powdered sugar-dusted towel. Carefully peel off parchment paper. Starting at a short end, roll cake and towel together into a tight log. Let cool completely on a wire rack, seam side down (about 45 minutes to 1 hour).
  8. While cake cools, make filling: In a medium bowl, beat softened cream cheese and butter with an electric mixer until smooth and creamy, about 2 minutes. Add powdered sugar and vanilla extract; beat until combined. Scrape down sides and beat for another minute until light and fluffy. Do not overbeat.
  9. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border on all sides. Reroll cake gently but firmly without the towel. Use towel to help lift and guide if needed. Wrap tightly in plastic wrap and refrigerate for at least 2 hours (overnight is better).
  10. To serve, unwrap roll, trim ragged ends with a sharp knife, and slice into ½-inch to ¾-inch rounds. Dust with powdered sugar just before serving.

Notes

Roll the cake in a powdered sugar-dusted towel while still warm to prevent cracking. Use room temperature ingredients for best texture. Chill thoroughly before slicing for clean cuts. Can be made 2 days ahead and stored in the refrigerator. Freezes well for up to 2 months.

Nutrition

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

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