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Perfect Pumpkin Roll Easy Cream Cheese Filling Recipe

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This Perfect Pumpkin Roll with Cream Cheese Filling is a show-stopping dessert that looks like a bakery masterpiece but is surprisingly easy to make. The soft, spiced pumpkin cake is rolled with a tangy, creamy filling for an unforgettable fall treat.

Ingredients

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  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 large eggs, at room temperature
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for rolling
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly spray parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large mixing bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed until thick, pale, and fluffy (about 3-4 minutes).
  4. Beat in pumpkin puree and vanilla extract until just combined.
  5. Gently fold dry ingredients into wet mixture using a rubber spatula until just combined. Do not overmix.
  6. Spread batter evenly into prepared pan. Bake for 12-15 minutes, until top springs back when lightly touched and a toothpick inserted in center comes out clean or with a few moist crumbs.
  7. While cake bakes, lay a clean, thin kitchen towel on counter and generously dust with sifted powdered sugar. Immediately after baking, invert cake onto sugared towel. Carefully peel off parchment paper.
  8. Starting at one short end, gently roll cake and towel together into a tight log. Let cool completely on a wire rack, seam-side down.
  9. For filling: In a medium bowl, beat softened cream cheese and butter until smooth and creamy. Add sifted powdered sugar and vanilla extract, beat until light, fluffy, and combined.
  10. Once cake is completely cool, carefully unroll. Spread cream cheese filling evenly over cake, leaving a ½-inch border around edges.
  11. Gently re-roll cake (without towel) into a tight log. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or up to overnight.
  12. To serve, remove from fridge, trim ends, slice into 1-inch rounds, and dust with extra powdered sugar.

Notes

Room temperature ingredients are crucial for best results. Roll the cake while it’s still warm to prevent cracking. Chill thoroughly before slicing for clean cuts. Can be made up to 2 days ahead and stored in refrigerator, or frozen for up to 3 months.

Nutrition

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

Find it online: https://sofiaspice.com/perfect-pumpkin-roll-easy-cream-cheese-filling-recipe/