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Perfect Pumpkin Roll: Easy Cream Cheese Filled Dessert

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This pumpkin roll features a moist, spiced pumpkin cake rolled with a creamy, tangy cream cheese filling. The warm-rolling technique ensures no cracks, making it a foolproof dessert for fall gatherings.

Ingredients

Scale
  • 3/4 cup all-purpose flour (100g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1 cup granulated sugar (200g)
  • 2/3 cup canned pumpkin puree (160g)
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar, for dusting the towel
  • 8 ounces cream cheese (226g), softened
  • 1/4 cup unsalted butter (57g), softened
  • 1 cup powdered sugar (120g), sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly spray the parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 2-3 minutes until thick, pale, and fluffy.
  4. Add pumpkin puree and vanilla extract to the egg mixture. Beat on low speed until just combined.
  5. Fold dry ingredients into wet mixture in two additions, using a rubber spatula, until no streaks of flour remain.
  6. Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes, until top springs back when lightly touched and edges pull away from pan.
  7. While cake bakes, lay a clean kitchen towel flat on the counter and dust generously with powdered sugar. As soon as cake comes out of oven, loosen edges with a knife, invert onto the prepared towel, and peel off parchment paper. Starting from a short end, roll cake and towel together into a tight log. Cool completely on a wire rack, seam-side down (about 45 minutes to 1 hour).
  8. 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 on low until combined, then increase to medium speed and beat for 1 minute until fluffy.
  9. Carefully unroll cooled cake. Spread cream cheese filling evenly over cake, leaving a 1/2-inch border on all sides. Using the towel to help, re-roll cake tightly (without the towel). Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
  10. When ready to serve, trim ends, slice into 1-inch rounds using a sharp serrated knife, wiping blade clean between cuts. Dust with powdered sugar just before serving.

Notes

Roll the cake while it is still warm to prevent cracking. Use full-fat cream cheese for the best texture. Chill the assembled roll for at least 2 hours before slicing for clean cuts. The roll can be frozen for up to 3 months.

Nutrition

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

Find it online: https://sparklechew.com/perfect-pumpkin-roll-easy-cream-cheese-filled-dessert/