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Perfect Pumpkin Roll with Easy Cream Cheese Filling

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This Perfect Pumpkin Roll with Cream Cheese Filling is forgiving enough for beginners but polished enough to impress the pickiest Thanksgiving guest. The spiced cake hugs a tangy cream cheese filling, and each slice reveals a beautiful spiral pattern.

Ingredients

Scale
  • 3/4 cup all-purpose flour (90 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar (200 grams)
  • 2/3 cup pumpkin puree (160 grams)
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter (56 grams), softened
  • 1 cup powdered sugar (120 grams), sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on the long sides. Lightly spray the parchment with non-stick cooking spray.
  2. In a small bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
  3. In a large mixing bowl, beat eggs and granulated sugar on medium-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. Add dry ingredients in two additions, folding gently with a rubber spatula until no streaks of flour remain.
  6. Spread batter evenly into prepared pan (about 1/4 inch thick). Bake for 12-15 minutes until cake springs back when lightly touched and edges start pulling away from pan.
  7. While cake bakes, lay a clean kitchen towel 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 sugared towel. Carefully peel off parchment paper. Starting from one short end, roll cake and towel together into a tight spiral. Let cool completely on a wire rack, seam side down (about 1 hour).
  8. In a medium bowl, beat softened cream cheese and butter together until smooth and fluffy (about 2 minutes). Add sifted powdered sugar, vanilla extract, heavy cream, and salt. Beat on low until combined, then increase to medium-high and beat for 1 minute until light and creamy.
  9. Gently unroll cooled cake. Spread cream cheese filling evenly over cake, leaving a 1/2-inch border on all sides.
  10. Starting from the same short end, roll cake back up without the towel. Roll firmly but gently. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.

Notes

Don’t skip the towel roll; it sets the spiral shape and prevents cracks. Watch baking time carefully; overbaking by even 2 minutes can make the cake dry and brittle. Use room temperature ingredients for best results. If the cake cracks, dust heavily with powdered sugar to hide imperfections. For best flavor, refrigerate overnight before serving.

Nutrition

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

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