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Perfect Pumpkin Roll with Cream Cheese Filling

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A tender, perfectly spiced pumpkin cake rolled with a thick, creamy cream cheese filling. This foolproof recipe delivers a beautiful spiral without cracking, making it an impressive yet simple dessert for fall gatherings.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • 8 ounces cream cheese, softened (full-fat brick style)
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly spray with nonstick spray.
  2. In a medium 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 2-3 minutes until thick, pale, and ribbon-like.
  4. Reduce mixer speed to low and add pumpkin puree and vanilla extract. Mix until just combined.
  5. Fold dry ingredients into wet mixture in two additions using a rubber spatula, mixing until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly into a thin layer (about ¼ inch thick), reaching all corners.
  7. Bake for 12-15 minutes until top springs back when lightly 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. Immediately after baking, run a knife around pan edges, invert cake onto the sugared towel, and carefully peel off parchment paper.
  9. Starting at a short end, roll the cake and towel together into a tight log. Cool completely on a wire rack, seam side down (about 45 minutes to 1 hour).
  10. For filling: Beat softened cream cheese and butter on medium speed until smooth and fluffy, about 2 minutes. Add sifted powdered sugar and vanilla, beat on low until combined, then increase to medium-high for 1 minute until light and spreadable.
  11. Gently unroll cooled cake. Spread cream cheese filling evenly over entire surface, leaving a ½-inch border around edges.
  12. Carefully re-roll cake without the towel, using the towel to guide if needed. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  13. Slice chilled roll with a serrated knife, wiping blade clean between cuts. Dust with powdered sugar before serving if desired.

Notes

Do not overbake the cake; even one extra minute can cause cracking. Use a thin cotton towel for rolling and dust generously with powdered sugar to prevent sticking. Chill the finished roll for at least 2 hours before slicing for clean cuts. The roll tastes even better after a day in the fridge. For best results, use full-fat brick cream cheese, not the spreadable kind.

Nutrition

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

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