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Perfect Pumpkin Cream Cheese Roll: Easy Fall Dessert Recipe

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This Perfect Pumpkin Cream Cheese Roll is a tender, moist pumpkin cake rolled with a rich and tangy cream cheese filling. It’s an easy, impressive fall dessert that comes together in about an hour and is perfect for Thanksgiving, potlucks, or cozy Sundays.

Ingredients

  • All-purpose flour, ¾ cup (90g)
  • Baking powder, 1 teaspoon
  • Baking soda, 1 teaspoon
  • Ground cinnamon, 2 teaspoons
  • Ground ginger, 1 teaspoon
  • Ground nutmeg, ½ teaspoon
  • Ground cloves, ¼ teaspoon
  • Salt, ½ teaspoon
  • Granulated sugar, 1 cup (200g)
  • Large eggs, 3, at room temperature
  • Canned pumpkin puree, ⅔ cup (160g)
  • Vanilla extract, 1 teaspoon
  • Powdered sugar, for dusting the towel (about 2 tablespoons, plus more for the finished roll)
  • Cream cheese, 8 ounces (226g), softened
  • Unsalted butter, ¼ cup (57g), softened
  • Powdered sugar, 1 cup (120g), sifted
  • Vanilla extract, 1 teaspoon

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving a slight overhang on the long sides. Lightly spray the parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, beat the eggs and granulated sugar together with an electric mixer on medium-high speed for about 2 minutes until thick, pale, and ribbon-like.
  4. Reduce the mixer speed to low and add the pumpkin puree and vanilla extract. Mix until just combined. The batter may look curdled; that’s normal. Scrape down the sides of the bowl.
  5. Add the dry ingredients to the wet mixture in two additions, folding gently with a rubber spatula until no streaks of flour remain. Do not overmix.
  6. Pour the batter into the prepared pan and spread evenly with an offset spatula to about ¼ inch thick. Bake for 13 to 15 minutes, until the top springs back when touched and the edges just begin to pull away from the pan.
  7. While the cake bakes, lay a clean kitchen towel flat on the counter and dust generously with powdered sugar. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Invert the cake onto the prepared towel and carefully peel off the parchment paper. Starting at a short end, roll the cake and towel together tightly. Let cool completely on a wire rack, seam-side down, about 45 minutes.
  8. While the cake cools, make the filling: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add the sifted powdered sugar and vanilla extract, beat on low until combined, then increase to medium-high and beat for another minute until fluffy.
  9. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a ½-inch border on all sides. Roll the cake back up tightly, this time without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
  10. To serve, dust with powdered sugar, slice with a sharp serrated knife, and enjoy chilled or at room temperature.

Notes

Roll the cake while it is still hot to prevent cracking. Use room temperature ingredients for the filling to avoid lumps. Chill the assembled roll for at least 1 hour before slicing for clean cuts. The roll can be made ahead and refrigerated for up to 2 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin roll, pumpkin cream cheese roll, fall dessert, pumpkin dessert, easy pumpkin recipe, Thanksgiving dessert, pumpkin cake roll

Find it online: https://cooksybite.com/perfect-pumpkin-cream-cheese-roll-easy-fall-dessert-recipe/