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Easy Pumpkin Roll with Cream Cheese Filling

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A foolproof pumpkin roll with a creamy cream cheese filling, perfect for fall gatherings. This recipe features a tender, spiced pumpkin cake rolled with a luscious filling, making it a showstopper dessert that can be made ahead.

Ingredients

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  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 large eggs (room temperature)
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (100% pure pumpkin)
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar (for dusting)
  • 8 ounces cream cheese (full-fat, softened)
  • 1/4 cup unsalted butter (softened)
  • 1 cup powdered sugar (sifted)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray with non-stick cooking spray.
  2. Lay a clean kitchen towel flat on the counter and dust generously with 1/4 cup powdered sugar.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  4. 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).
  5. Reduce mixer speed to low and beat in pumpkin puree and vanilla extract until just combined.
  6. Fold dry ingredients into wet mixture in two additions using a rubber spatula, mixing just until no streaks of flour remain.
  7. Spread batter evenly into prepared pan. Bake for 13-15 minutes, until top springs back when lightly touched.
  8. Immediately run a knife around edges to loosen. Lift parchment to transfer cake onto the powdered sugar-dusted towel. Peel off parchment.
  9. Starting at a short end, roll cake and towel together into a tight log. Let cool completely in rolled position, seam side down, on a cooling rack (about 45 minutes to 1 hour).
  10. While cake cools, make filling: Beat softened cream cheese and butter until smooth. Add sifted powdered sugar, vanilla extract, and pinch of salt. Beat on low until combined, then on medium-high for 2 minutes until light and fluffy.
  11. Once cake is completely cool, gently unroll. Spread cream cheese filling evenly over surface, leaving a 1/2-inch border around edges.
  12. Carefully roll cake back up without the towel, using parchment to help guide. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  13. Before serving, trim ends and dust with powdered sugar if desired.

Notes

Do not overbake the cake; it should be slightly underdone to prevent cracking. Roll the cake while it is hot. Use full-fat block cream cheese, not spreadable. For best results, chill the roll overnight before serving. The roll can be frozen for up to 3 months.

Nutrition

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

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