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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 the result of seven failures and the one that finally worked. It’s not complicated, it just asks you to pay attention.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 3 large eggs (room temperature)
  • ¾ 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 (full-fat, softened)
  • ¼ cup unsalted butter (softened)
  • 1 cup powdered sugar (for filling)
  • 1 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with non-stick cooking spray.
  2. In a small bowl, whisk together flour, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 3-4 minutes until thick, pale, and ribbon-like.
  4. Beat in pumpkin puree and vanilla extract on low speed until just combined.
  5. Fold dry ingredients into wet mixture with a rubber spatula until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 13-15 minutes until cake springs back when lightly touched and edges pull away from parchment.
  7. While cake bakes, lay a clean kitchen towel flat and dust generously with powdered sugar. As soon as cake comes out of oven, run a knife around edges, invert cake onto sugared towel, and carefully peel off parchment.
  8. Starting at one short end, roll cake and towel together into a tight spiral. Let cool completely in rolled position, seam-side down, about 45 minutes to 1 hour.
  9. For filling: In a medium bowl, beat softened cream cheese and butter until smooth and fluffy, about 2 minutes. Add powdered sugar and vanilla extract, beat on low until combined, then on medium-high for 1 minute until light and spreadable. Refrigerate 15 minutes if too soft.
  10. Once cake is completely cool, gently unroll. Spread cream cheese filling evenly over cake, leaving a ½-inch border on all sides. Using towel to help, roll cake back up tightly without towel. Wrap in plastic wrap and refrigerate at least 2 hours before serving.

Notes

Roll the cake while it’s hot to prevent cracking. Use room temperature cream cheese and butter for the filling. Chill the roll for at least 2 hours before slicing for clean slices. The roll can be made up to 2 days ahead and stored in the refrigerator, or frozen 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://sizzlesprout.com/perfect-pumpkin-roll-with-cream-cheese-filling-best-easy-recipe/