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Best Homemade Pumpkin Roll with Cream Cheese Filling

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This pumpkin roll features a tender, spiced cake rolled with a creamy, tangy filling. It’s an impressive yet easy fall dessert that comes together in about an hour.

Ingredients

Scale
  • ¾ cup all-purpose flour (spooned and leveled)
  • 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 the towel
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper, leaving a little overhang on the long sides. Lightly spray the parchment with non-stick spray.
  2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set this aside.
  3. Beat the eggs and sugar. In a large bowl, beat the eggs and granulated sugar together with an electric mixer on medium-high speed for about 2-3 minutes. The mixture should be thick, pale, and fall in ribbons when you lift the beaters.
  4. Add the pumpkin and vanilla. Mix in the pumpkin puree and vanilla extract on low speed until just combined. Don’t overmix here.
  5. Fold in the dry ingredients. Gently fold the flour mixture into the wet ingredients using a rubber spatula. Stop as soon as you don’t see any more streaks of flour.
  6. Spread the batter. Pour the batter into the prepared pan and spread it evenly. The batter layer should be thin and even.
  7. Bake for 12-15 minutes. The cake is done when the top springs back when lightly touched and the edges start pulling away from the pan.
  8. Prepare the towel. While the cake bakes, lay your clean kitchen towel flat on the counter. Dust it generously with powdered sugar.
  9. Roll while warm. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Carefully invert the cake onto the sugared towel. Peel off the parchment paper. Starting at a short end, roll the cake and towel together tightly. Place the roll seam-side down on a wire rack and let it cool completely (about 30-40 minutes).
  10. Make the filling. While the cake cools, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla, and salt, and beat until fluffy.
  11. Unroll and fill. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a ½-inch border around the edges.
  12. Roll again. Re-roll the cake tightly, this time without the towel. Use the towel to help lift and guide the roll if needed. Wrap the finished roll tightly in plastic wrap.
  13. Chill for at least 1 hour. This step is crucial. Chilling sets the filling and makes slicing much cleaner. You can refrigerate it overnight if you’re planning ahead.
  14. Slice and serve. Trim the ends for a clean look, then slice into 1-inch rounds. Dust with powdered sugar before serving if you like.

Notes

Roll the cake while it’s still warm to prevent cracking. If the cake cracks a little, the filling will hide imperfections. For clean slices, use a sharp knife and wipe it clean between cuts. The flavors deepen after a day in the fridge.

Nutrition

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

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