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Best Pumpkin Roll Recipe with Easy Cream Cheese Filling

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This pumpkin roll with cream cheese filling is a perfect fall dessert that looks impressive but is surprisingly easy to make. With a tender pumpkin cake and a tangy cream cheese filling, it’s a crowd-pleaser for any gathering.

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
  • 1 cup powdered sugar, sifted
  • 6 tablespoons unsalted butter, softened
  • 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. Lightly grease the parchment.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
  3. In a large bowl, beat eggs and granulated sugar on high speed for 3-4 minutes until thick, pale, and ribbon-like.
  4. Beat in pumpkin puree and vanilla extract on low speed until just combined.
  5. Gradually fold dry ingredients into wet mixture with a rubber spatula until no flour streaks remain.
  6. Pour batter into prepared pan and spread evenly to about ¼-inch thickness.
  7. Bake for 12-15 minutes until cake springs back when touched and edges pull away from pan.
  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, invert cake onto sugared towel, and peel off parchment.
  10. Starting from a short end, roll cake and towel together into a tight log. Cool completely on a wire rack (30-40 minutes).
  11. For filling: Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until fluffy.
  12. Once cake is cool, gently unroll. Spread filling evenly over cake, leaving a ½-inch border.
  13. Roll cake back up without the towel, using towel to guide. Place seam-side down on a serving platter.
  14. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (overnight is better).
  15. Before serving, dust with powdered sugar. Slice off ends, then cut into 1-inch slices with a sharp knife, wiping clean between cuts.

Notes

Roll the cake while it’s still warm to prevent cracking. Use full-fat cream cheese for a firm filling. Chill before slicing for clean cuts. Can be made a day ahead and refrigerated. Freezes well (unfilled or filled).

Nutrition

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

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