Print

Easy Homemade Pumpkin Roll with Cream Cheese Filling

pumpkin roll with cream cheese filling - featured image
Print Recipe

A tender pumpkin cake rolled with a tangy cream cheese filling and coated in cinnamon sugar. This forgiving recipe is perfect for fall gatherings and tastes even better the next day.

Ingredients

Scale
  • ¾ cup (90g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • ⅔ cup (165g) canned pumpkin purée (100% pure)
  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, softened
  • 4 tablespoons (57g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 2 tablespoons powdered sugar (for dusting towel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15x10x1-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly spray parchment with non-stick cooking spray.
  2. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  3. In a large mixing bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 3-4 minutes until thick, pale, and fluffy. The batter should fall in a thick ribbon that holds its shape briefly.
  4. Reduce mixer speed to low and beat in pumpkin purée and vanilla extract until just combined. Scrape down bowl.
  5. Add dry ingredients in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes until golden brown and the center springs back when touched. A toothpick inserted should come out clean or with a few moist crumbs.
  7. While cake bakes, lay a clean, lint-free kitchen towel on a work surface and dust generously with powdered sugar. As soon as cake is out of the oven, run a knife around edges, invert onto the towel, and peel off parchment. Starting at a short end, roll cake and towel together into a tight log. Cool completely on a wire rack, seam-side down (about 45 minutes to 1 hour).
  8. In a medium bowl, beat softened cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add powdered sugar, vanilla extract, and a pinch of salt. Beat on low until combined, then increase to medium-high and beat for 2 minutes until light and fluffy.
  9. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border. Roll cake back up without the towel, using the towel to help guide if needed. Roll tightly without squeezing filling out.
  10. Mix granulated sugar and cinnamon for coating in a shallow dish. Gently roll assembled pumpkin roll in cinnamon sugar mixture, pressing lightly to adhere. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight before slicing.

Notes

Roll the cake while it’s still warm to prevent cracking. Use a smooth, lint-free towel dusted with powdered sugar. Cool completely before filling to avoid melting the cream cheese. For best results, chill at least 2 hours before slicing. The roll can be made up to 2 days ahead and stored in the refrigerator. Freezes well for up to 3 months.

Nutrition

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

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