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Perfect Cream Cheese Pumpkin Roll: Easy Fall Dessert

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A tender pumpkin cake rolled around a tangy cream cheese filling, dusted with powdered sugar. This impressive yet simple dessert comes together in under an hour and is perfect for fall gatherings.

Ingredients

Scale
  • 3 large eggs (room temperature)
  • 1 cup granulated sugar (225 grams)
  • 2/3 cup pumpkin puree (160 grams, 100% pure pumpkin)
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour (95 grams)
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg + 1/4 tsp cloves)
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar (for rolling and dusting)
  • 8 ounces cream cheese (226 grams, softened, full-fat)
  • 1/4 cup unsalted butter (57 grams, softened)
  • 1 cup powdered sugar (120 grams, sifted)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with non-stick spray.
  2. In a large bowl, beat eggs and sugar with an electric mixer on high speed for 3-4 minutes until thick, pale, and ribbon-like.
  3. Add pumpkin puree and lemon juice; beat on low just until combined.
  4. In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, and salt.
  5. Fold dry ingredients into wet mixture using a rubber spatula until no white streaks remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly to edges (about 1/4 inch thick). Tap pan gently to pop air bubbles.
  7. Bake for 13-15 minutes until top springs back when lightly touched. Do not overbake.
  8. While cake bakes, lay a clean kitchen towel flat on counter and dust generously with powdered sugar.
  9. As soon as cake comes out of oven, run a knife around edges. Invert cake onto the powdered sugar-dusted towel. Carefully peel off parchment paper.
  10. Starting at a short end, roll cake and towel together into a tight log. Let cool completely in rolled position on a wire rack (45 minutes to 1 hour).
  11. While cake cools, make filling: Beat softened cream cheese and butter until smooth and fluffy (about 2 minutes). Add powdered sugar and vanilla; beat until combined. Filling should be thick and spreadable.
  12. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly across cake, leaving a 1/2-inch border around edges.
  13. Re-roll cake without the towel, rolling as tightly as possible without squeezing filling out ends. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  14. Before serving, trim ends for a clean look. Dust top with fresh powdered sugar and slice into 1-inch rounds.

Notes

Roll the cake while it’s still warm to prevent cracking, but add the filling only after the cake is completely cool to avoid melting. Use full-fat cream cheese for a stable filling. Chill fully before slicing for clean cuts. If the cake cracks, patch with extra cream cheese filling.

Nutrition

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

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