Print

Best Classic Pumpkin Roll with Cream Cheese Filling

classic pumpkin roll with cream cheese filling - featured image
Print Recipe

A perfectly spiced pumpkin cake rolled with a creamy, tangy cream cheese filling. This impressive yet simple dessert is a fall staple that looks like you spent hours fussing, but comes together with a few simple rules.

Ingredients

Scale
  • ¾ cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar (for dusting towel, plus extra for garnish)
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

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 small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 2-3 minutes until thick and pale yellow, and mixture falls in ribbons from beaters.
  4. Beat in pumpkin puree and vanilla extract until just combined.
  5. Gently fold flour mixture into wet ingredients using a rubber spatula until no streaks remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes until cake springs back when lightly touched and edges pull away from pan.
  7. While cake bakes, lay a clean kitchen towel flat on counter 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. Starting from one short end, roll cake and towel together into a tight spiral. Cool completely on a wire rack, seam-side down (about 1 hour).
  9. While cake cools, beat softened cream cheese and butter together until smooth. Gradually add sifted powdered sugar, beating on low speed. Add vanilla and salt, then beat on medium-high for 1-2 minutes until light and fluffy.
  10. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border around edges.
  11. Carefully re-roll cake without the towel, using towel to help lift and guide. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
  12. When ready to serve, trim ends for a clean look. Slice into 1-inch rounds using a sharp serrated knife. Dust with powdered sugar just before serving.

Notes

Roll the cake while it’s still warm (within 2-3 minutes of coming out of the oven) to prevent cracking. Use a thin towel for a tighter roll. Don’t overbake the cake—it should spring back when touched. Let the cake cool completely before filling to avoid melting the cream cheese. For clean slices, use a serrated knife and wipe the blade between cuts. The roll can be made up to 3 days ahead and stored in the refrigerator, or frozen for up to 3 months.

Nutrition

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

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