Print

Best Homemade Pumpkin Roll with Cream Cheese Filling

pumpkin roll - featured image
Print Recipe

This pumpkin roll recipe is the result of a kitchen conversation with my mother. It’s not fussy or fancy, and it doesn’t ask you to break the bank on specialty ingredients. It’s the kind of dessert you can pull together on a Tuesday evening, let cool while you help with homework, and roll up with confidence even if you’ve never done it before.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (100% pure pumpkin)
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • Powdered sugar for dusting (generous amount)
  • 8 ounces cream cheese, softened (full-fat recommended)
  • 4 tablespoons 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 long sides. Lightly spray parchment with non-stick cooking spray.
  2. In a small bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed for 3-4 minutes until thick, pale, and fluffy (ribbon stage).
  4. Reduce mixer speed to low and add pumpkin puree and vanilla extract. Mix just until combined.
  5. Sprinkle flour mixture over pumpkin mixture. Gently fold with a rubber spatula until just combined (a few streaks of flour remaining is fine).
  6. Pour batter into prepared pan and spread evenly with a spatula into a thin layer.
  7. Bake for 13-15 minutes until top springs back lightly when touched and edges just start to pull away from pan.
  8. While cake bakes, lay a clean kitchen towel on a flat surface and sift a generous layer of powdered sugar over it.
  9. As soon as cake comes out of oven, run a knife around edges to loosen. Invert pan onto prepared towel. Carefully peel off parchment paper.
  10. Starting from a short end, gently roll cake and towel together into a tight log. Let cool completely on a wire rack, seam-side down (30-40 minutes).
  11. While cake cools, beat softened cream cheese and butter together until smooth and creamy. Add sifted powdered sugar and vanilla extract, beat until combined. If too soft, refrigerate for 10 minutes.
  12. Once cake is completely cool, gently unroll. Spread cream cheese filling evenly over cake, leaving a 1-inch border on all sides.
  13. Carefully re-roll cake without the towel, using towel to help lift and guide if needed.
  14. Wrap finished roll tightly in plastic wrap and refrigerate for at least 2 hours before slicing.

Notes

Roll the cake while it’s still warm to prevent cracking. Dust the towel generously with powdered sugar to prevent sticking. Chill the filled roll for at least 2 hours before slicing for clean cuts. The cake can be made ahead and stored in the refrigerator for up to 5 days, or frozen for up to 3 months. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use plant-based cream cheese and butter alternatives.

Nutrition

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

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