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Pumpkin Roll with Cream Cheese Filling: Easy Fall Dessert

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A tender, spiced pumpkin cake rolled with a silky cream cheese filling. This foolproof recipe delivers a beautiful spiral every time, perfect for fall gatherings and holiday tables.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar (for dusting)
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line your jelly roll pan with parchment paper, leaving a little overhang on the long sides. Lightly spray the parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large bowl, beat the eggs and granulated sugar together using an electric mixer on medium-high speed for about 3-4 minutes until thick, pale, and ribbon-like.
  4. Add the pumpkin puree and vanilla extract to the egg mixture. Beat on low speed just until combined.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula in three additions, just until no flour streaks remain.
  6. Pour the batter into the prepared pan and spread it evenly. Give the pan a gentle tap on the counter to release air bubbles.
  7. Bake for 12-14 minutes, or until the top springs back when lightly touched and the edges start pulling away from the pan. Do not overbake.
  8. While the cake bakes, lay out a clean kitchen towel on a flat surface. Dust it generously with powdered sugar.
  9. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Immediately invert the cake onto the prepared towel. Carefully peel off the parchment paper.
  10. Starting at one short end, roll the cake up in the towel while it’s still warm. Roll tightly but gently. Place the rolled cake seam-side down on a wire rack and let it cool completely, about 1-2 hours.
  11. While the cake cools, make the cream cheese filling. In a medium bowl, beat the softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Add the sifted powdered sugar and vanilla extract, then beat on low speed until combined. Increase to medium speed and beat for another minute until light and creamy.
  12. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving about a ½-inch border on all sides.
  13. Gently re-roll the cake without the towel. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.
  14. Before serving, trim the ends with a sharp knife for a clean look. Dust with powdered sugar just before serving. Slice into 1-inch pieces.

Notes

Room temperature ingredients are crucial for best texture. Roll the cake while it’s still warm to prevent cracking. Chill the finished roll for at least 2 hours before slicing for clean cuts. The cake can be made up to 2 days ahead and stored in the refrigerator.

Nutrition

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

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