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Perfect Pumpkin Roll Recipe That Melts in Your Mouth

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This pumpkin roll features a tender, spice-forward cake rolled with a tangy cream cheese filling. Developed through multiple trials, this foolproof method ensures a perfect spiral every time.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for about 3 minutes until thick, pale, and ribbon-like.
  4. Beat in pumpkin puree and vanilla extract on low speed until just combined.
  5. Fold in flour mixture gently with a spatula until no streaks remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly to corners. Tap pan gently on counter to release air bubbles.
  7. Bake for 13-15 minutes until top springs back when lightly touched and a toothpick inserted in center comes out clean.
  8. While cake bakes, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
  9. As soon as cake comes out of oven, run a knife around edges to loosen. Invert pan onto prepared towel. Peel off parchment paper carefully.
  10. Starting at one short end, roll cake and towel together into a tight log. Cool completely, rolled up, on a cooling rack (about 30-40 minutes).
  11. For filling: Beat softened cream cheese and butter together until smooth and creamy (about 2 minutes). Add powdered sugar, vanilla extract, and pinch of salt. Beat until light and fluffy.
  12. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border on all sides.
  13. Reroll cake without the towel, using towel to help lift and guide. Place seam-side down on serving plate or plastic wrap.
  14. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before slicing (overnight is better).
  15. Just before serving, dust top with powdered sugar. Slice with a sharp serrated knife, wiping blade clean between cuts.

Notes

Roll the cake while it’s still warm to prevent cracking. Use room temperature ingredients for best results. Chill before slicing for clean cuts. If cake cracks, cream cheese filling acts as glue and powdered sugar hides imperfections.

Nutrition

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

Find it online: https://flurpchef.com/perfect-pumpkin-roll-recipe-that-melts-in-your-mouth/