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Perfect Classic Pumpkin Roll Easy Cream Cheese Dessert

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A foolproof pumpkin roll with a light, spiced sponge cake and a silky cream cheese filling. This make-ahead dessert is perfect for fall gatherings and holiday tables.

Ingredients

Scale
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened to room temperature
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line your jelly roll pan with parchment paper, leaving some overhang on the long sides. Lightly spray the parchment with cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large bowl, beat the eggs and granulated sugar together with an electric mixer on medium-high speed for about 2-3 minutes until thick, pale, and ribbon-like.
  4. Reduce the mixer speed to low and beat in the pumpkin puree and vanilla extract until just combined.
  5. Gradually add the flour mixture to the wet ingredients, folding gently with a rubber spatula until no streaks of flour remain. Do not overmix.
  6. Pour the batter into the prepared pan and spread it evenly using an offset spatula. The layer will be about 1/4 inch thick.
  7. Bake for 12-14 minutes, until the top springs back when lightly touched and the edges start to pull away from the pan. Do not overbake.
  8. While the cake is baking, lay a clean kitchen towel flat on your counter and dust it generously with powdered sugar (about 2 tablespoons).
  9. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Invert the pan onto the prepared towel. Peel off the parchment paper carefully. Starting at one short end, roll the cake and towel together into a tight spiral. Place seam-side down on a cooling rack and let cool completely (1-2 hours).
  10. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add the sifted powdered sugar and vanilla extract, and beat until combined. If too soft, refrigerate for 15 minutes.
  11. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a 1-inch border on all sides.
  12. Carefully re-roll the cake without the towel. Wrap the finished roll tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.
  13. When ready to serve, trim the ends for a clean look. Slice into 1-inch rounds using a sharp knife. Dust with powdered sugar right before serving.

Notes

Roll the cake while it’s still warm to prevent cracking. Use room temperature cream cheese, butter, and eggs for best results. If the cake cracks, the filling will hide small cracks; dust with powdered sugar. For a gluten-free version, use a 1:1 gluten-free baking flour blend. Store in the refrigerator for up to 5 days or freeze for up to 2 months.

Nutrition

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

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