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Best Pumpkin Roll with Cream Cheese Filling Recipe

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This pumpkin roll features a tender, spiced cake rolled with a creamy, perfectly firm cream cheese filling. It’s an impressive yet simple dessert that delivers a beautiful spiral without cracking, making it ideal for holidays or any cozy occasion.

Ingredients

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  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (100% pure pumpkin)
  • 1 teaspoon vanilla extract
  • Powdered sugar for rolling
  • 8 ounces cream cheese, softened
  • 5 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 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 the long sides. Lightly spray the paper with non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, beat eggs and granulated sugar on high speed for 3-4 minutes until thick, pale, and ribbon-like.
  4. Reduce mixer speed to low and beat in pumpkin puree and vanilla extract until just combined.
  5. Sprinkle flour mixture over pumpkin mixture. Gently fold with a rubber spatula until no streaks remain (about 15-20 folds).
  6. Pour batter into prepared pan and spread evenly with an offset spatula. Batter will be thin.
  7. Bake for 13-15 minutes until top springs back when touched and edges just start to pull away from pan. Do not overbake.
  8. While cake bakes, lay a clean kitchen towel flat and dust generously with powdered sugar.
  9. Immediately after baking, 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. Place seam-side down on a cooling rack and cool completely (about 1 hour).
  10. While cake cools, beat softened cream cheese and butter on medium speed until smooth and creamy (about 2 minutes). Add sifted powdered sugar and vanilla, beat on low until combined, then increase to medium and beat 1 minute until fluffy. Do not overbeat.
  11. Once cake is completely cool, gently unroll. Spread cream cheese filling evenly over cake, leaving a ½-inch border on all sides.
  12. Starting at the same short end, roll cake back up without the towel. Use towel to help lift and guide if needed. Roll firmly but gently. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight.
  13. Before serving, trim ends with a sharp serrated knife. Wipe knife clean between slices for best presentation.

Notes

Roll the cake while it’s still warm to prevent cracking. Use full-fat cream cheese and butter for best texture. Let the filled roll chill for at least 2 hours before slicing. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based cream cheese and butter (filling will be softer).

Nutrition

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

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