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Best Homemade Pumpkin Roll Recipe with Cream Cheese Filling

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A foolproof pumpkin roll with a tender, flexible cake and luscious cream cheese filling. Perfect for fall gatherings, Thanksgiving, or any time you want a showstopping dessert that’s surprisingly easy to make.

Ingredients

Scale
  • ¾ cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon salt
  • 3 large eggs (room temperature)
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 teaspoon vanilla extract (pure)
  • Powdered sugar (for dusting)
  • 8 ounces cream cheese (full fat, softened to room temperature)
  • ¼ cup unsalted butter (softened)
  • 1 cup powdered sugar (sifted)
  • 1 teaspoon vanilla extract (pure)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly spray the parchment with non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt until evenly distributed. Set aside.
  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. Reduce mixer speed to low and add pumpkin puree and vanilla extract. Mix just until combined.
  5. Add the flour mixture to the wet ingredients in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  6. Pour batter into the prepared pan and spread evenly into all corners. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 12-14 minutes, until the top springs back when lightly touched and edges start to pull away from the pan. Do not overbake.
  8. While the cake bakes, lay a clean kitchen towel flat on the counter and dust generously with powdered sugar (about 2 tablespoons).
  9. Immediately after baking, run a knife around the edges to loosen the cake. Invert the cake onto the prepared towel. Carefully peel off the parchment paper. Starting from one short end, roll the cake and towel together into a tight spiral. Roll while the cake is still warm.
  10. Place the rolled cake on a cooling rack and let it cool completely, about 1-2 hours. Do not rush this step.
  11. While the cake cools, make the filling: Beat softened cream cheese and butter together until smooth and creamy. Add sifted powdered sugar and vanilla extract. Beat on low until combined, then increase to medium and beat for about 2 minutes until light and fluffy. Do not overbeat.
  12. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a ½-inch border on all sides.
  13. Carefully reroll the cake without the towel, using the towel to help guide if needed. Roll as tightly as possible without squeezing filling out the ends. Place seam-side down on a serving platter or piece of plastic wrap.
  14. Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour before serving (overnight is even better).
  15. Before serving, dust the top with additional powdered sugar. Slice into ½-inch to 1-inch rounds using a sharp knife, wiping the knife clean between slices.

Notes

Roll the cake while it’s still warm to prevent cracking. Use full-fat cream cheese for the best filling texture. The pumpkin roll tastes even better the next day. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese and vegan butter. Freezes well for up to 3 months.

Nutrition

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

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