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Perfect Pumpkin Roll: Easy Cream Cheese Filled Dessert

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This pumpkin roll features a tender spiced cake wrapped around a tangy cream cheese filling. With tips to prevent cracking and ensure a creamy, stable filling, it’s a foolproof dessert perfect for fall gatherings.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 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 towel)
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on short sides. Lightly spray parchment with non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, beat eggs and granulated sugar on medium-high speed for 2-3 minutes until thick and pale (ribbon stage).
  4. Reduce mixer speed to low and beat in pumpkin puree and vanilla extract until just combined.
  5. Add flour mixture to wet ingredients in three additions, folding gently with a rubber spatula after each until just combined. Do not overmix.
  6. Pour batter into prepared pan and spread evenly to about ¼ inch thick. Tap pan gently on counter to pop air bubbles.
  7. Bake for 12-14 minutes until top springs back when touched and edges pull away from pan. Do not overbake.
  8. While cake bakes, lay a clean kitchen towel flat on counter and dust generously with about ¼ cup powdered sugar.
  9. Let cake cool in pan for exactly 5 minutes. Run a knife around edges, invert onto sugared towel, and peel off parchment paper.
  10. Starting at one short end, roll cake and towel together into a tight log. Let cool completely, seam-side down, on a cooling rack (30-40 minutes).
  11. For filling: Beat softened cream cheese and butter on medium speed until smooth and fluffy (about 2 minutes). Add sifted powdered sugar, vanilla, and salt; beat on low until combined, then on medium-high for 1 minute until light and spreadable.
  12. Once cake is completely cool, gently unroll. Spread filling evenly over cake, leaving a ½-inch border around edges.
  13. Re-roll cake without towel, using parchment to help lift. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  14. Before serving, dust with powdered sugar. Slice with a serrated knife using a gentle sawing motion, cleaning blade between slices.

Notes

Let cake cool exactly 5 minutes before rolling. Use full-fat cream cheese for stable filling. Chill at least 2 hours before slicing. For best flavor, make a day ahead. If cake cracks, filling acts as glue. Dust with powdered sugar to hide imperfections.

Nutrition

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

Find it online: https://willarecipes.com/perfect-pumpkin-roll-easy-cream-cheese-filled-dessert/