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Easy Classic Pumpkin Roll with Cream Cheese Filling

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This Classic Pumpkin Roll with Cream Cheese Filling is tender, creamy, and spiced just right. It’s the dessert that will change your mind about pumpkin sweets, coming together in about an hour with simple ingredients.

Ingredients

Scale
  • 3 large eggs, separated (room temperature)
  • 3/4 cup (150g) granulated sugar
  • 2/3 cup (160ml) canned pumpkin puree (not pumpkin pie filling)
  • 3/4 cup (95g) 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
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) full-fat block cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Powdered sugar, for rolling and garnish

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 parchment with nonstick spray.
  2. Separate eggs while cold, then let whites and yolks come to room temperature for about 15 minutes.
  3. In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  4. In a large bowl, beat egg yolks with granulated sugar until thick and pale, about 2-3 minutes. Add pumpkin puree and vanilla extract; mix until combined.
  5. Gently fold flour mixture into pumpkin mixture until just combined. Do not overmix.
  6. In a clean, dry bowl, whip egg whites to stiff peaks (about 3-4 minutes with a hand mixer on medium-high).
  7. Gently fold about one-third of the whipped egg whites into the batter to lighten, then fold in remaining whites until no white streaks remain.
  8. Pour batter into prepared pan and spread evenly. Bake for 13-15 minutes, until cake springs back when lightly touched.
  9. While cake bakes, lay a clean kitchen towel on counter and dust generously with sifted powdered sugar.
  10. As soon as cake comes out of oven, run a knife around edges to loosen. Invert pan onto the powdered sugar-dusted towel. Peel off parchment paper carefully.
  11. Starting at one short end, roll cake up in the towel as tightly as possible without squishing. Let cool completely, seam-side down, on a wire rack (about 45 minutes to 1 hour).
  12. For filling: In a medium bowl, beat softened cream cheese and butter until smooth and creamy, about 2 minutes. Add sifted powdered sugar and vanilla extract; beat until combined. Do not overbeat.
  13. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving about a 1/2-inch border on all sides.
  14. Re-roll cake without the towel, as tightly as possible without squeezing filling out. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  15. To serve, unwrap roll, trim ends, and slice into 1-inch rounds. Dust with powdered sugar just before serving.

Notes

Roll the cake while it’s still warm to prevent cracking. Use full-fat block cream cheese, not spreadable. Chill for at least 2 hours before slicing for clean cuts. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use dairy-free cream cheese and vegan butter. Can be frozen for up to 3 months.

Nutrition

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

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