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Perfect Small-Batch Pumpkin Roll with Cream Cheese Filling

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A perfectly portioned pumpkin roll with a tangy cream cheese filling, designed for two to four people. This small-batch recipe is foolproof, uses simple ingredients, and delivers a beautiful autumnal dessert without the leftovers.

Ingredients

Scale
  • 1/3 cup all-purpose flour (spooned and leveled)
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1/3 cup canned pumpkin purée (100% pumpkin)
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly spray the parchment with non-stick spray.
  2. In a small bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with a hand mixer on high speed for 3-4 minutes until thick, pale, and ribbon-like.
  4. Beat in pumpkin purée and vanilla extract on low speed until just combined. Batter may look slightly curdled.
  5. Gently fold dry ingredients into wet mixture using a rubber spatula until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 8-10 minutes until cake springs back when touched and edges pull away from pan.
  7. Immediately run a knife around edges to loosen. Dust a clean kitchen towel generously with powdered sugar. Invert cake onto towel and carefully peel off parchment paper.
  8. Starting at one short end, roll cake up tightly in the towel, jelly-roll style. Cool completely on a wire rack, seam-side down (about 30-40 minutes).
  9. While cake cools, beat softened cream cheese and butter together until smooth and fluffy. Add sifted powdered sugar and vanilla, beat until combined. Do not overbeat.
  10. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a 1/2-inch border on edges.
  11. Re-roll cake tightly using the towel to help. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.

Notes

For best results, use Libby’s canned pumpkin. Let cream cheese sit out for at least 30 minutes to soften. If cake cracks during first roll, brush with warm water to seal. Chill thoroughly before slicing for clean cuts. Can be made ahead: bake and roll in towel up to 2 days ahead, then fill and finish on serving day.

Nutrition

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

Find it online: https://cookyep.com/perfect-small-batch-pumpkin-roll-with-cream-cheese-filling/