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Easy Pumpkin Roll with Cream Cheese Filling

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A tender, spiced pumpkin cake rolled with a luscious cream cheese filling. This foolproof recipe looks like a bakery showstopper but is surprisingly simple to make, perfect for fall gatherings or a cozy treat.

Ingredients

  • All-purpose flour, ¾ cup (95g)
  • Baking powder, 1 teaspoon
  • Baking soda, 1 teaspoon
  • Ground cinnamon, 2 teaspoons
  • Ground ginger, ½ teaspoon
  • Ground nutmeg, ½ teaspoon
  • Salt, ½ teaspoon
  • Granulated sugar, 1 cup (200g)
  • Pumpkin puree, ⅔ cup (165g)
  • Large eggs, 3
  • Vanilla extract, 1 teaspoon
  • Powdered sugar, for dusting
  • Cream cheese, 8 ounces (226g), softened
  • Unsalted butter, ¼ cup (57g), softened
  • Powdered sugar, 1 cup (120g), sifted
  • Brown sugar, 2 tablespoons (25g), packed
  • Vanilla extract, 1 teaspoon

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line your 15×10-inch jelly roll pan with parchment paper, leaving a little overhang on the long sides. Lightly grease the parchment with cooking spray or butter.
  2. Mix the dry ingredients. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  3. Beat the eggs and sugar. In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 3-4 minutes. The mixture should be thick, pale, and fall in ribbons when you lift the beaters.
  4. Add the pumpkin and vanilla. Reduce the mixer speed to low and beat in the pumpkin puree and vanilla extract until just combined.
  5. Fold in the dry ingredients. Sprinkle the flour mixture over the pumpkin mixture. Using a rubber spatula, gently fold until no streaks of flour remain.
  6. Spread the batter in the pan. Pour the batter into the prepared pan and spread it evenly with the spatula. Tap the pan gently on the counter to release any air bubbles.
  7. Bake for 12-14 minutes. The cake is done when the top springs back lightly when touched and the edges are just starting to pull away from the pan.
  8. Prepare the rolling surface. While the cake bakes, lay a clean kitchen towel flat on your counter. Dust it generously with powdered sugar.
  9. Roll the cake immediately. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. 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 log. Place it seam-side down on a wire rack to cool completely (about 45 minutes to 1 hour).
  10. Make the filling. While the cake cools, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy. Add the sifted powdered sugar, brown sugar, and vanilla extract. Beat until well combined and fluffy.
  11. Unroll and fill. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a ½-inch border around the edges.
  12. Roll again and chill. Starting from the same short end, roll the cake back up without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.

Notes

Roll the cake while it’s still warm to prevent cracking. Cool completely before filling to avoid melting the cream cheese. For best results, chill the finished roll for at least 1 hour before slicing. The cake can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 2 months.

Nutrition

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

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