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Best Easy Pumpkin Roll with Cream Cheese Filling Recipe

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A tender, spiced pumpkin cake rolled with a luscious cream cheese filling. This impressive dessert is surprisingly simple to make and perfect for fall gatherings.

Ingredients

Scale
  • 2/3 cup canned pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, at room temperature
  • 1 cup granulated sugar (200 grams)
  • 3/4 cup all-purpose flour (90 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup powdered sugar, for dusting
  • 8 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar (115 grams), sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed for 2-3 minutes until thick, pale, and ribbon-like. Reduce speed to low and beat in pumpkin puree until just combined.
  4. Gradually add dry ingredients to wet ingredients, mixing on low just until no streaks of flour remain. Do not overmix. Fold once with a rubber spatula.
  5. Pour batter into prepared pan and spread evenly. Bake for 13-15 minutes, until top springs back when lightly touched and a toothpick inserted in center comes out clean.
  6. While cake bakes, lay a clean kitchen towel flat and dust generously with powdered sugar. As soon as cake is done, run a knife around edges, lift parchment to transfer cake onto towel, and peel off parchment. Starting at a short end, roll cake and towel together into a tight log. Cool completely on a wire rack, seam-side down (about 1 hour).
  7. 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 sifted powdered sugar, vanilla, and a pinch of salt. Beat on low until combined, then increase to medium and beat 2-3 minutes until light and fluffy. Do not overbeat.
  8. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over the entire surface, leaving a 1/2-inch border on all sides. Using the towel to help, gently re-roll the cake (without the towel) into a tight log.
  9. Wrap the roll tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.
  10. To serve, unwrap, dust with powdered sugar, and slice into 1-inch rounds with a sharp serrated knife, wiping the knife clean between cuts.

Notes

Roll the cake while it’s still warm to prevent cracking. Use room temperature ingredients for the filling. Chill before slicing for clean cuts. The roll can be made a day ahead and tastes even better after resting.

Nutrition

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

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