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Pumpkin Roll with Cream Cheese Filling: Easy Recipe

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This pumpkin roll with cream cheese filling is a tender, spiced pumpkin cake rolled around a silky cream cheese filling. Born from a happy accident, it’s a forgiving, impressive dessert perfect for fall gatherings.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly-roll pan with parchment paper, leaving overhang on long sides. Lightly grease parchment with cooking spray.
  2. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed for about 3 minutes until thick and pale. Add pumpkin puree and lemon juice; beat on low until combined.
  3. In a separate bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually add to wet mixture, mixing on low just until incorporated. Do not overmix.
  4. Pour batter into prepared pan and spread evenly. Bake for 12-14 minutes, until top springs back when lightly touched and edges start to pull away from pan.
  5. While cake bakes, lay a clean kitchen towel flat on counter and dust generously with powdered sugar. As soon as cake comes out of oven, run a knife around edges, flip pan onto towel, and peel off parchment paper. Starting at one short end, roll cake and towel together into a tight log. Cool completely on a wire rack, seam-side down.
  6. In a medium bowl, beat softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and fluffy. If too soft, refrigerate for 15 minutes.
  7. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over cake, leaving a 1-inch border on all sides. Re-roll cake tightly without the towel.
  8. Wrap finished roll in plastic wrap and refrigerate for at least 2 hours or overnight. Before serving, dust with powdered sugar. Use a serrated knife to cut into 1-inch slices, wiping blade clean between cuts.

Notes

Don’t skip the lemon juice—it helps keep the cake tender. The towel roll is essential to prevent cracking. If the cake cracks, press it together and dust heavily with powdered sugar. For best results, chill the roll for at least 2 hours before slicing.

Nutrition

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

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