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Cozy Pumpkin Cream Cheese Roll: Easy Fall Dessert

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This pumpkin cream cheese roll features a warm-rolling technique that prevents cracking, resulting in a perfectly spiraled cake with a creamy, tangy filling. It’s a comforting fall dessert that’s surprisingly easy to make and even better the next day.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt (fine sea salt; reduce to ¼ teaspoon if using table salt)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon (Saigon cinnamon preferred)
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (about 2 tablespoons)
  • 8 ounces cream cheese, softened (Philadelphia brand recommended)
  • ¼ cup unsalted butter, softened (Kerrygold recommended)
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

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 nonstick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until evenly distributed.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 2-3 minutes until thick, pale, and fluffy (ribbon stage).
  4. Reduce mixer speed to low and add pumpkin puree and vanilla extract; mix until just combined.
  5. Add dry ingredients to wet mixture in two additions, folding gently with a spatula after each until no streaks of flour remain. Batter should be smooth, thick, and deep orange.
  6. Pour batter into prepared pan and spread evenly. Bake for 13-15 minutes until top springs back when lightly touched and edges start to pull away from parchment.
  7. While cake bakes, lay a clean kitchen towel flat on counter and dust generously with powdered sugar. As soon as cake comes out of oven, run a knife around edges to loosen. Invert cake onto sugared towel, peel off parchment, and starting at a short end, roll cake and towel together into a tight log. Let cool completely in rolled position, about 1 hour.
  8. For filling: In a medium bowl, beat softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add sifted powdered sugar, vanilla extract, and pinch of salt. Beat on low until combined, then increase to medium and beat for 1 minute until fluffy.
  9. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border around edges. Reroll cake (without towel) as tightly as possible without squeezing filling out. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.

Notes

Roll the cake while it’s still warm from the oven to prevent cracking. Use a thin, smooth kitchen towel dusted generously with powdered sugar to avoid sticking. Sift powdered sugar for the filling to prevent lumps. Ensure cream cheese and butter are truly softened (not melted or cold) for a smooth filling. Chill the assembled roll for at least 1 hour before slicing for clean cuts. The roll tastes even better the next day.

Nutrition

Keywords: pumpkin roll, pumpkin cream cheese roll, fall dessert, pumpkin dessert, easy pumpkin recipe, no-crack pumpkin roll, Thanksgiving dessert

Find it online: https://spoonluma.com/cozy-pumpkin-cream-cheese-roll-easy-fall-dessert/