Print

Simple Pumpkin Roll with Cream Cheese Filling

pumpkin roll with cream cheese filling - featured image
Print Recipe

A tender, springy pumpkin cake rolled around a silky, tangy cream cheese filling. This easy recipe is perfect for fall gatherings and makes a beautiful, impressive dessert without being fussy.

Ingredients

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

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  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 ribbon-like.
  4. Beat in pumpkin puree and vanilla extract on low speed until just combined.
  5. Gradually fold the flour mixture into the pumpkin mixture with a rubber spatula until no streaks of flour remain.
  6. Pour batter into prepared pan and spread evenly. Bake for 13-15 minutes, until top springs back when lightly touched and edges pull away from pan.
  7. While cake bakes, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar. As soon as cake comes out of oven, loosen edges, invert onto sugared towel, and peel off parchment paper. Starting at one short end, roll cake and towel together into a tight log. Cool completely on a wire rack, seam side down (about 1 hour).
  8. For filling: In a medium bowl, beat softened cream cheese and butter until smooth and fluffy, about 2 minutes. Add sifted powdered sugar and vanilla extract, beat on low until combined, then increase to medium speed for 1 minute until light and creamy.
  9. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border on all sides.
  10. Gently re-roll cake without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  11. To serve, slice with a serrated knife, wiping clean between cuts. Dust with powdered sugar if desired.

Notes

Roll the cake while it’s still warm with a powdered sugar-dusted towel to prevent cracking. Use room temperature ingredients for best results. Measure flour by spooning and leveling. Do not overbake. Chill completely before slicing for clean cuts.

Nutrition

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

Find it online: https://fizzlefork.com/simple-pumpkin-roll-with-cream-cheese-filling/