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Best Pumpkin Roll Recipe with Cream Cheese Filling

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This cinnamon sugar pumpkin roll features a tender, spiced pumpkin cake rolled with a tangy cream cheese filling and coated in cinnamon sugar. It’s an impressive yet simple dessert perfect for fall gatherings.

Ingredients

Scale
  • 3/4 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar (for dusting the towel)
  • 1/4 cup granulated sugar (for cinnamon sugar coating)
  • 1 tablespoon ground cinnamon (for cinnamon sugar coating)
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • Pinch of salt (for filling)

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 non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  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 ribbon-like.
  4. Add pumpkin puree and vanilla extract to the egg mixture. Beat on low speed until just combined.
  5. Add dry ingredients to the wet mixture in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 12-14 minutes, until top springs back when lightly touched and edges start to pull away from pan.
  7. While cake is warm, run a knife around edges to loosen. Lay a clean kitchen towel on counter and dust generously with powdered sugar. Invert cake onto towel, peel off parchment paper. Starting at one short end, roll cake up in the towel tightly. Let cool completely on a wire rack, seam-side down (1-2 hours).
  8. While cake cools, make filling: In a medium bowl, beat softened cream cheese and butter until smooth. Add sifted powdered sugar, vanilla extract, and pinch of salt. Beat on low until combined, then on medium-high for 1-2 minutes until light and fluffy.
  9. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over cake, leaving a 1-inch border on all sides. Starting at the same short end, roll cake up again without the towel, using the towel to help guide.
  10. In a small bowl, mix granulated sugar and cinnamon for coating. Brush excess powdered sugar off the roll. Sprinkle cinnamon sugar mixture evenly over the roll, pressing gently. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.

Notes

Roll the cake while warm to prevent cracks. Cool completely before filling to avoid melting the cream cheese. Chill before slicing for clean cuts. For best results, make a day ahead.

Nutrition

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

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