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Best Easy Pumpkin Roll Recipe with Cream Cheese Filling

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This easy pumpkin roll with cream cheese filling is tender, moist, and perfectly spiced. It’s a forgiving recipe that yields a beautiful, crack-free roll every time, perfect for holidays or weeknight desserts.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang. Lightly grease the parchment.
  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 for 2-3 minutes until thick, pale, and fluffy.
  4. Beat in pumpkin puree and vanilla extract until well combined.
  5. Gently fold dry ingredients into wet mixture with a rubber spatula until just combined. Do not overmix.
  6. Pour batter into prepared pan and spread evenly into a thin layer.
  7. Bake for 12-15 minutes, until top springs back when lightly touched and edges start to pull away from pan. Do not overbake.
  8. While cake bakes, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
  9. As soon as cake comes out of oven, run a knife around edges. Lift cake out using parchment overhang and invert onto the powdered-sugar-dusted towel. Gently peel off parchment.
  10. Starting at a short end, carefully roll the cake and towel together into a tight log while cake is still hot.
  11. Place rolled cake (still in towel) on a cooling rack and cool completely, about 30-40 minutes.
  12. While cake cools, make filling: In a medium bowl, beat softened cream cheese and butter until smooth and creamy. Add sifted powdered sugar and vanilla extract, beat until light, fluffy, and lump-free.
  13. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over entire surface, leaving a ½-inch border around edges.
  14. Gently re-roll cake without the towel, rolling as tightly as possible without squeezing filling out sides.
  15. Wrap rolled cake tightly in plastic wrap and refrigerate for at least 1 hour before serving. Dust with extra powdered sugar before serving.

Notes

Roll the cake while it is still hot from the oven to prevent cracks. Use room temperature cream cheese and butter for a smooth filling. For best results, chill the roll for at least 1 hour before slicing. Store in refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

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