Print

Best Pumpkin Roll Recipe with Cream Cheese Filling

pumpkin roll - featured image
Print Recipe

A perfectly spiced pumpkin cake rolled with a creamy, luscious cream cheese filling. This foolproof recipe delivers a beautiful, crack-free roll that’s ideal for fall gatherings and holiday entertaining.

Ingredients

Scale
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar (for dusting towel)
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 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 on long sides. Lightly spray parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a large bowl, beat eggs and granulated sugar on medium-high speed for 3-4 minutes until thick, pale, and ribbon-like.
  4. Beat in pumpkin puree and vanilla extract on low speed until just combined.
  5. Fold in flour mixture with a rubber spatula until no streaks remain. Do not overmix.
  6. Spread batter evenly in prepared pan. Bake for 12-15 minutes until top springs back when lightly touched and edges pull away from pan.
  7. While cake bakes, lay a clean kitchen towel flat and dust generously with powdered sugar.
  8. Immediately after baking, run a knife around edges to loosen. Invert cake onto prepared towel. Carefully peel off parchment paper.
  9. Starting at a short end, roll cake and towel together into a tight log. Place on a wire rack to cool completely, about 1 hour.
  10. For filling: Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, beat on medium speed until light and fluffy, about 2 minutes.
  11. Once cake is completely cool, gently unroll. Spread filling evenly over cake, leaving a 1/2-inch border on all sides.
  12. Re-roll cake without towel, using towel to guide if needed. Wrap in plastic wrap and refrigerate at least 2 hours before serving. Overnight is best.

Notes

Don’t overbake the cake—a dry cake will crack. Roll the cake immediately while hot. Use full-fat cream cheese for best texture. Chill thoroughly before slicing for clean cuts. Can be made 2 days ahead or frozen for up to 3 months.

Nutrition

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

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