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Easy Pumpkin Roll with Cream Cheese Filling

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A tender pumpkin cake rolled with a silky cream cheese filling, perfect for fall gatherings. This forgiving recipe turns happy accidents into a beautiful, crowd-pleasing dessert.

Ingredients

Scale
  • ¾ cup (95g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 3 large eggs, at room temperature
  • ⅔ cup (160g) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly spray the parchment with non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  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 frothy (ribbon stage).
  4. Add pumpkin puree and 1 teaspoon vanilla extract to the egg mixture. Beat on low speed until just combined.
  5. Gradually add the dry ingredients to the wet mixture in two additions, mixing on low speed until just combined. Do not overmix.
  6. Pour batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 12-15 minutes, until the cake springs back when lightly touched in the center and edges start to pull away from the pan.
  8. While the cake bakes, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar (about ¼ cup).
  9. As soon as the cake comes out of the oven, run a knife around the edges. Invert the pan onto the prepared towel. Carefully peel off the parchment paper.
  10. Starting at one short end, gently roll the cake up with the towel inside. Let cool completely while rolled, about 30-40 minutes.
  11. While the cake cools, make the filling: In a medium bowl, beat softened cream cheese and butter until smooth and creamy, about 2 minutes. Add sifted powdered sugar and 1 teaspoon vanilla extract, beat on low until combined, then increase to medium-high and beat for 2 minutes until light and fluffy. If too soft, refrigerate for 10 minutes.
  12. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a ½-inch border on all sides.
  13. Re-roll the cake without the towel, rolling as tightly as possible without cracking. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before serving.
  14. To serve, unwrap, trim the ends, dust with powdered sugar, and slice into 1-inch rounds with a sharp serrated knife.

Notes

For best results, ensure eggs and cream cheese are at room temperature. Do not overbake the cake; it should be tender. Roll the cake while warm to train its shape. Chill the finished roll for at least 1 hour before slicing for clean cuts. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

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