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Perfect Pumpkin Roll with Cream Cheese Filling

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A foolproof pumpkin roll with a tangy cream cheese filling that creates a beautiful spiral every time. This easy recipe uses simple ingredients and techniques to deliver a stunning fall dessert that tastes as good as it looks.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1 cup granulated sugar (200g)
  • 2/3 cup canned pumpkin puree (160g)
  • 3/4 cup all-purpose flour (90g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • Powdered sugar for dusting
  • 8 ounces cream cheese (226g), softened
  • 1/4 cup unsalted butter (57g), softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (120g)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with non-stick cooking spray.
  2. In a large bowl, beat eggs and granulated sugar on high speed for 3-4 minutes until thick, pale, and ribbon-like.
  3. Reduce mixer speed to low and beat in pumpkin puree until just combined.
  4. In a separate bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Add dry ingredients to wet mixture in two additions, folding gently with a rubber spatula until no streaks of flour remain.
  6. Pour batter into prepared pan and spread evenly. Bake for 12-14 minutes until top springs back when lightly touched.
  7. While cake is hot, run a knife around edges to loosen. Dust a clean kitchen towel generously with powdered sugar. Invert cake onto towel and carefully peel off parchment paper.
  8. Starting from one short end, roll cake and towel together into a tight log. Let cool completely in rolled position, about 45 minutes to 1 hour.
  9. While cake cools, beat softened cream cheese and butter together until smooth and creamy. Add vanilla and powdered sugar, beat on low until combined, then increase speed and beat for 2 minutes until light and fluffy.
  10. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over cake, leaving a 1-inch border on all sides.
  11. Carefully reroll cake without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  12. Before serving, trim about 1/2 inch off each end. Slice with a serrated knife, wiping blade clean between cuts.

Notes

Don’t overbake the cake – it should be just set and spring back lightly. Roll the cake while still warm to train it to hold its shape. Cool completely before filling. If cake cracks during first roll, keep rolling – filling will hide imperfections. For best results, chill finished roll at least 2 hours before slicing. Use a serrated knife and wipe clean between cuts for clean slices.

Nutrition

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

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