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Best Classic Pumpkin Roll with Cream Cheese Filling Recipe

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A foolproof pumpkin roll with a creamy, not goopy, cream cheese filling. This classic dessert features a perfectly balanced spice blend and a tight spiral that makes it a showstopper for any holiday table.

Ingredients

Scale
  • ¾ cup pumpkin puree (100% pure, not pumpkin pie filling)
  • ¾ cup all-purpose flour, spooned and leveled
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon (preferably Ceylon)
  • ½ teaspoon salt
  • ½ cup powdered sugar (for dusting towel and finished roll)
  • 8 ounces cream cheese, softened (full-fat block)
  • 3 tablespoons unsalted butter, softened
  • 1 cup powdered sugar (for filling)
  • 1 teaspoon vanilla extract (pure)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly spray parchment with non-stick spray.
  2. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed for 3-4 minutes until thick, pale, and fluffy, and mixture falls in ribbons when beaters are lifted.
  3. Reduce mixer speed to low and beat in pumpkin puree and vanilla extract until just combined.
  4. In a separate small bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, and salt. Sprinkle over wet ingredients in three additions, folding gently with a spatula after each until no flour streaks remain. Do not overmix.
  5. Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes, until top springs back when lightly touched and edges start to pull away from pan. Do not overbake.
  6. As soon as cake comes out of oven, run a knife around edges to loosen. Lay a clean kitchen towel on the counter and dust generously with ½ cup powdered sugar. Flip cake onto towel (parchment side up) and carefully peel off parchment. Starting at a short end, roll cake and towel together into a tight log. Place seam-side down on a cooling rack and cool completely, about 1 hour.
  7. While cake cools, make filling: In a medium bowl, beat softened cream cheese and butter together until smooth and fluffy. Add 1 cup powdered sugar and vanilla extract, beat on low until combined, then increase to medium and beat for 1 minute until light and creamy. Do not overbeat.
  8. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border on all sides. If filling is too soft, refrigerate for 10 minutes first.
  9. Carefully re-roll cake without the towel, using the towel to guide if needed. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.
  10. To serve, trim ends for a clean look, then slice into 1-inch rounds. Dust with powdered sugar just before serving.

Notes

Roll the cake while it’s still warm to prevent cracking. Use full-fat block cream cheese for a thick, stable filling. The cake tastes even better the next day as flavors meld. For clean slices, chill thoroughly and use a sharp serrated knife, wiping blade between cuts.

Nutrition

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

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