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Perfect Pumpkin Roll: Easy Cream Cheese Filling Recipe

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A foolproof pumpkin roll recipe with a creamy, tangy cream cheese filling. This tender, perfectly spiced cake rolls without cracking and makes an impressive dessert for fall gatherings.

Ingredients

Scale
  • 3/4 cup all-purpose flour (90 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1 cup granulated sugar (200 grams)
  • 2/3 cup pumpkin puree (about 5 ounces)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • 8 ounces cream cheese, room temperature
  • 1/4 cup unsalted butter (4 tablespoons or 57 grams), room temperature
  • 1 cup powdered sugar (120 grams)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line with parchment paper, leaving overhang on long sides.
  2. In a small 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 with an electric mixer on medium-high speed for 3-4 minutes until thick, pale, and fluffy.
  4. Reduce mixer speed to low and beat in pumpkin puree and vanilla extract until just combined. Scrape down bowl.
  5. Fold dry ingredients into batter in three additions using a rubber spatula, folding gently until no streaks remain.
  6. Pour batter into prepared pan and spread evenly. Bake for 13-15 minutes until cake springs back when touched and edges pull away from parchment.
  7. While cake bakes, lay a clean kitchen towel on counter and dust generously with powdered sugar. Immediately after baking, invert cake onto sugared towel. Peel off parchment.
  8. Starting from a short end, roll cake and towel together into a tight log. Cool completely on a wire rack, seam side down, about 1-2 hours.
  9. For filling: Beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and salt; beat until light and fluffy.
  10. Once cake is completely cool, gently unroll. Spread filling evenly over cake, leaving a 1/2-inch border. Reroll without towel, wrap tightly in plastic wrap, and refrigerate at least 2 hours or overnight.
  11. Before serving, trim ends and slice into 1-inch rounds. Dust with powdered sugar.

Notes

Do not overbake the cake; it should be just set and springy. Roll the cake while it is still hot to prevent cracking. Let the cake cool completely before filling to avoid melting the cream cheese. Chill the finished roll thoroughly for clean slices. Use room temperature cream cheese and butter for a smooth filling.

Nutrition

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

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