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Best Easy Pumpkin Roll with Cream Cheese Filling Recipe

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This foolproof pumpkin roll features a tender spiced cake rolled with a creamy, tangy cream cheese filling and coated in cinnamon sugar. Perfect for fall gatherings, it’s a showstopper that’s easier to make than it looks.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 3/4 cup (96g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar (for dusting towel)
  • 8 ounces (226g) cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly grease parchment.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
  3. In a large mixing bowl, beat eggs and granulated sugar on medium-high speed for 3-4 minutes until thick, pale, and fluffy.
  4. Reduce speed to low, add pumpkin puree and vanilla extract, and mix until just combined.
  5. Fold dry ingredients into wet mixture in two additions using a rubber spatula, mixing until no streaks of flour remain. Batter will be thick.
  6. Spread batter evenly into prepared pan. Bake for 12-15 minutes until top springs back when lightly touched.
  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, invert cake onto prepared towel, and peel off parchment paper. Starting at a short end, roll cake tightly in towel. Cool completely on a wire rack, seam-side down (about 1-2 hours).
  9. For filling: Beat softened cream cheese and butter until smooth and creamy (about 2 minutes). Add sifted powdered sugar and vanilla, beat until light and fluffy. Refrigerate 15-20 minutes if too soft.
  10. Once cake is completely cool, carefully unroll. Spread filling evenly over cake, leaving 1/2-inch border. Re-roll cake without towel, using towel to guide. Place seam-side down.
  11. Mix granulated sugar and cinnamon for coating. Brush outside of roll with water or melted butter (optional), then roll in cinnamon-sugar mixture until coated.
  12. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight. Slice with a serrated knife into 1/2-inch pieces, wiping blade between cuts.

Notes

Roll the cake while it’s still warm to prevent cracking. Use room temperature ingredients for best results. Chill at least 2 hours before slicing for clean cuts. Can be made ahead and stored in refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

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