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Perfect Pumpkin Roll with Cream Cheese Filling: Best Easy Recipe

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This perfect pumpkin roll with cream cheese filling is one of those recipes that feels special without being complicated. It looks impressive on a dessert table, tastes like autumn in every bite, and comes together with ingredients you probably already have in your kitchen.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • Pinch of salt

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 grease the parchment with butter or non-stick spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, beat the eggs and granulated sugar together with an electric mixer on medium-high speed for about 2-3 minutes until thick, pale, and falls in ribbons when the beaters are lifted.
  4. Reduce the mixer speed to low and beat in the pumpkin puree and vanilla extract until just combined.
  5. Add the flour mixture to the wet ingredients and fold gently with a rubber spatula until just combined. Do not overmix.
  6. Pour the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 13-15 minutes, until the top springs back when lightly touched and the edges start to pull away from the pan.
  8. While the cake bakes, lay out a clean kitchen towel on a flat surface and 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. Invert the cake onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake up in the towel. Roll tightly but gently. Let it cool completely on a cooling rack, seam side down, about 30-40 minutes.
  10. While the cake cools, beat the softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Add the powdered sugar, vanilla, and salt, and beat until combined. If too soft, refrigerate for 10 minutes.
  11. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving about a ½-inch border on all sides.
  12. Starting from the same short end, roll the cake back up without the towel. Use the towel to help lift and guide if needed.
  13. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.
  14. When ready to serve, unwrap the roll, trim off the ends, and slice into ½-inch to ¾-inch rounds. Dust with powdered sugar before serving.

Notes

Roll the cake while it’s still warm to prevent cracking. Use full-fat cream cheese for the best filling texture. For clean slices, use unflavored dental floss or a sharp knife wiped clean between cuts. The pumpkin roll can be made up to 3 days ahead and stored in the refrigerator. It also freezes well for up to 3 months.

Nutrition

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

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