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Perfect Pumpkin Roll with Cream Cheese Filling

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This foolproof pumpkin roll features a perfectly spiced cake rolled with a tangy cream cheese filling and toasted pecans. It’s an impressive yet easy dessert that tastes even better the next day.

Ingredients

Scale
  • 3/4 cup (95g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 large eggs, at room temperature
  • 1 cup (200g) granulated sugar
  • 2/3 cup (160g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup (30g) powdered sugar (for dusting the towel)
  • 8 ounces (226g) cream cheese, softened to room temperature
  • 1/4 cup (57g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup (60g) pecans, finely chopped
  • Extra powdered sugar for dusting

Instructions

  1. Preheat your oven to 375°F (190°C). Line your jelly roll pan with parchment paper, leaving a slight overhang on the long sides. Lightly grease the parchment paper with cooking spray or butter.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large mixing bowl, beat the eggs and granulated sugar together on high speed for about 3-4 minutes until thick, pale, and ribbon-like.
  4. Reduce the mixer speed to low and beat in the pumpkin puree and vanilla extract until just combined.
  5. Gently fold the flour mixture into the wet ingredients using a rubber spatula until no streaks of flour remain.
  6. Pour the batter into the prepared pan and use an offset spatula to spread it evenly into all corners.
  7. Bake for 13-15 minutes, or until the top springs back when lightly touched and the edges just start to pull away from the pan.
  8. While the cake bakes, lay a clean kitchen towel flat on your counter. Sift a generous layer of powdered sugar over the entire surface of the towel.
  9. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Invert the hot cake directly onto the prepared towel. Carefully peel off the parchment paper. Starting at one short end, roll the cake and towel together into a tight log. Let it cool completely on a wire rack—about 1 hour.
  10. While the cake cools, beat the cream cheese and butter together on medium speed until smooth and creamy. Add the sifted powdered sugar, vanilla, and salt, and beat until combined.
  11. In a dry skillet over medium heat, toast the chopped pecans for 3-4 minutes, stirring frequently, until fragrant. Let them cool completely.
  12. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving a 1/2-inch border around the edges. Re-roll the cake (without the towel) as tightly as you can without squeezing out the filling. Wrap the roll tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.
  13. Just before serving, unwrap the roll and trim the ends for a clean look. Dust generously with powdered sugar and press the toasted pecans onto the outside of the roll. Slice and serve chilled or at room temperature.

Notes

Roll the cake while it’s still warm to prevent cracking. Use room temperature eggs and cream cheese for best results. The roll tastes even better after a night in the fridge. If the cake cracks, hide it with extra powdered sugar or toasted pecans.

Nutrition

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

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