Print

Creamy Pumpkin Roll with Cream Cheese Filling

creamy pumpkin roll with cream cheese filling - featured image
Print Recipe

A velvety soft pumpkin cake rolled with a tangy, dense cream cheese filling. This easy dessert is perfect for chilling and offers a comforting, spiced flavor profile ideal for autumn evenings.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup pumpkin puree (100% pure, not pie filling)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  • 8 oz full-fat cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup confectioners’ sugar (powdered sugar)
  • 1 teaspoon vanilla extract
  • Extra confectioners’ sugar for dusting

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly spray with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a large bowl, beat eggs and granulated sugar on high speed for about 5 minutes until thick, pale, and forming a ribbon.
  4. Gently fold dry ingredients into the egg mixture in two additions, then fold in pumpkin puree until smooth.
  5. Spread batter evenly into the prepared pan. Bake for 12-15 minutes until the cake springs back to the touch.
  6. While baking, lay a clean cotton kitchen towel on a surface and dust generously with powdered sugar.
  7. As soon as the cake is done, run a knife around the edges, invert onto the towel, and peel off parchment.
  8. Starting from the short end, roll the cake tightly with the towel inside. Let cool completely in this shape.
  9. In a separate bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until creamy.
  10. Unroll the cooled cake and spread the cream cheese filling evenly, leaving a small border at the edge.
  11. Carefully roll the cake up again without the towel. Place seam-side down on a serving platter.
  12. Cover with plastic wrap and refrigerate for at least 4 hours or overnight before dusting with powdered sugar and serving.

Notes

Ensure eggs are room temperature for better whipping. Do not use low-fat cream cheese as it may be runny. Roll the cake while warm to prevent cracking. The recipe can be made gluten-free by using a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

Keywords: pumpkin roll, cream cheese filling, pumpkin dessert, fall baking, easy dessert, holiday dessert, pumpkin spice

Find it online: https://gleefulfork.com/creamy-pumpkin-roll-with-cream-cheese-filling-easy-1-hour-dessert/