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Perfect Pumpkin Roll with Cream Cheese Filling: Easy Recipe

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This pumpkin roll is a quick and easy dessert that looks impressive without requiring a pastry degree. It features a tender, spiced cake rolled with a creamy, tangy cream cheese filling, perfect for holidays or last-minute dessert emergencies.

Ingredients

Scale
  • 3 large eggs, at room temperature
  • 1 cup (200g) granulated sugar
  • 2/3 cup (165g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon lemon juice
  • 3/4 cup (95g) all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup (60g) powdered sugar, for dusting the towel
  • 8 ounces (226g) cream cheese, softened to room temperature
  • 1/4 cup (57g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving a slight overhang. Lightly spray the parchment with non-stick cooking spray.
  2. In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 2-3 minutes until thick and pale yellow.
  3. Reduce mixer speed to low and beat in the pumpkin puree and lemon juice until just combined.
  4. In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Add to the wet mixture in two additions, mixing on low speed until just incorporated.
  5. Pour the batter into the prepared pan and spread evenly with a rubber spatula.
  6. Bake for 13-15 minutes, until the top springs back when lightly touched.
  7. While the cake bakes, lay a clean kitchen towel flat on a work surface and sift a generous layer of powdered sugar over it.
  8. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Invert the cake onto the prepared towel and carefully peel off the parchment paper.
  9. Starting at one short end, roll the cake up in the towel, jelly-roll style. Let it cool completely in this rolled state, seam-side down, on a cooling rack (about 30-40 minutes).
  10. While the cake cools, make the filling: In a medium bowl, beat the cream cheese and butter until smooth. Add the sifted powdered sugar and vanilla extract, beating on medium speed until light and fluffy (about 2 minutes).
  11. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the entire surface, leaving a 1-inch border on all sides.
  12. Re-roll the cake (without the towel) as tightly as possible without cracking. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before serving.

Notes

For best results, roll the cake while it’s still warm to prevent cracking. Use 100% pure pumpkin puree, not pumpkin pie filling. Chill the roll thoroughly before slicing for clean cuts. The roll can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

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