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Easy Pumpkin Roll with Cream Cheese Filling

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A foolproof pumpkin roll with a light, flexible cake and tangy cream cheese filling. This recipe includes tips to prevent cracking and ensure a perfect spiral every time.

Ingredients

Scale
  • ¾ cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • 1 teaspoon ground cinnamon
  • 3 large eggs (room temperature)
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar (for dusting towel)
  • 8 ounces cream cheese (full-fat, softened to room temperature)
  • ¼ cup unsalted butter (softened to room temperature)
  • 1 cup powdered sugar (sifted)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving 2 inches overhang on long sides. Lightly spray parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, beat eggs and granulated sugar on high speed for 3-4 minutes until thick, pale yellow, and ribbon-like.
  4. Add pumpkin puree and vanilla extract to egg mixture. Beat on low speed until just combined.
  5. Gradually fold dry ingredients into wet mixture with a rubber spatula until no flour streaks remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 12-14 minutes until top springs back when lightly touched.
  7. While cake bakes, lay a clean kitchen towel flat and dust generously with powdered sugar. Immediately after baking, run a knife around edges, invert cake onto sugared towel, and peel off parchment. Starting at one short end, roll cake and towel together into a tight log. Cool completely on a wire rack (about 1 hour).
  8. For filling: Beat softened cream cheese and butter together until smooth (about 2 minutes). Add sifted powdered sugar, vanilla, and salt; beat until fluffy.
  9. Once cake is completely cool, gently unroll. Spread filling evenly over cake, leaving ½-inch border. Re-roll cake (without towel) tightly. Wrap in plastic wrap and refrigerate at least 2 hours or overnight.
  10. To serve: Unwrap, trim ends, slice into 1-inch rounds. Dust with powdered sugar just before serving.

Notes

Roll the cake while it’s still warm to prevent cracking. Chill at least 2 hours before slicing for clean cuts. The pumpkin roll tastes even better the next day. For gluten-free, use a 1:1 gluten-free all-purpose flour blend. For dairy-free, use dairy-free cream cheese and vegan butter.

Nutrition

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

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