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Best Ever Pumpkin Roll with Cream Cheese Filling

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A foolproof pumpkin roll with a creamy, tangy filling that’s flexible, forgiving, and perfect for fall gatherings. This recipe yields a moist, spiced cake that rolls without cracking and tastes even better the next day.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1 cup granulated sugar (200g)
  • 2/3 cup canned pumpkin purée (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour (96g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg + 1/4 tsp cloves)
  • 1/4 cup powdered sugar, for dusting the towel
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened (57g)
  • 1 cup powdered sugar (120g), sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat 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 parchment with cooking spray.
  2. In a large bowl, beat eggs and sugar with an electric mixer on medium speed for about 2 minutes until thick and pale. Add pumpkin purée and vanilla extract; mix until just combined.
  3. In a separate medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice. Gently fold dry ingredients into wet mixture using a rubber spatula until no streaks of flour remain. Do not overmix.
  4. Spread batter evenly into prepared pan. Bake for 13-15 minutes, until top springs back when lightly touched and edges just start to pull away from the pan.
  5. While cake bakes, lay a clean kitchen towel flat on the counter and dust generously with powdered sugar using a sifter or fine-mesh strainer.
  6. As soon as cake comes out of the oven, run a knife around edges to loosen. Invert cake onto the sugared towel and carefully peel off parchment paper.
  7. Starting at one short end, roll the cake and towel together into a tight log. Let cool completely on a wire rack, seam-side down, about 45 minutes to 1 hour.
  8. While cake cools, make filling: Beat softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add sifted powdered sugar and vanilla extract; beat until combined. Scrape down sides and beat for another 30 seconds.
  9. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a 1-inch border around the edges.
  10. Gently reroll the cake without the towel, using the towel to guide if needed. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before slicing. Overnight is best.
  11. To serve, slice into 1-inch rounds using a sharp serrated knife, wiping blade clean between cuts.

Notes

Roll the cake within 2 minutes of coming out of the oven to prevent cracking. Be generous with powdered sugar on the towel. Don’t overfill—leave a 1-inch border. Chill before slicing for clean cuts. Can be made 2 days ahead; flavors improve overnight. For gluten-free, use a 1:1 gluten-free baking blend with 1/4 tsp xanthan gum. For dairy-free, use dairy-free cream cheese and vegan butter; chill at least 4 hours. To freeze, wrap tightly in plastic then foil for up to 3 months; thaw overnight in refrigerator.

Nutrition

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

Find it online: https://forkmila.com/best-ever-pumpkin-roll-with-cream-cheese-filling/