Print

Best Classic Pumpkin Roll with Cream Cheese Filling

pumpkin roll - featured image
Print Recipe

A tender, spiced pumpkin cake rolled around a silky cream cheese filling. This foolproof recipe yields a perfect spiral every time, making it the ultimate fall dessert for holidays and gatherings.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1 cup granulated sugar (200 grams)
  • 2/3 cup pumpkin puree (160 grams)
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour (95 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 8 ounces cream cheese, softened (226 grams)
  • 1/4 cup unsalted butter, softened (57 grams)
  • 1 cup powdered sugar (120 grams)
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with non-stick spray or brush with melted butter.
  2. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 2-3 minutes until thick and pale yellow.
  3. Add pumpkin puree and vanilla extract; mix on low until just combined.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Add dry ingredients to wet ingredients in two additions, mixing on low after each until just combined. Scrape down sides.
  5. Pour batter into prepared pan and spread evenly. Bake for 13-15 minutes until top springs back when touched and edges pull away from pan. Do not overbake.
  6. 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, run a knife around edges to loosen. Invert cake onto prepared towel and carefully peel off parchment paper.
  7. Starting at one short end, roll cake and towel together into a tight log. Let cool completely on a wire rack, about 45 minutes to 1 hour.
  8. For filling: In a medium bowl, beat softened cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add powdered sugar and vanilla extract; mix on low until combined, then beat on medium for 1 minute until light and fluffy.
  9. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a 1/2-inch border around edges.
  10. Starting at the same short end, re-roll cake without the towel. Roll gently but firmly. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  11. To serve, unwrap, dust with powdered sugar, and slice into 1-inch rounds with a sharp knife, wiping knife clean between cuts.

Notes

Don’t overbake the cake—it should be just set and springy. Roll the cake while it’s still hot from the oven. Use a thin, lint-free kitchen towel dusted generously with powdered sugar. Let cream cheese and butter fully soften to avoid lumpy filling. Chill for at least 2 hours before slicing for clean cuts. The pumpkin roll can be made a day ahead and stored in the refrigerator for up to 5 days, or frozen for up to 3 months.

Nutrition

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

Find it online: https://lenatable.com/best-classic-pumpkin-roll-with-cream-cheese-filling/