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Perfect Cream Cheese Pumpkin Roll Easy Fall Dessert

Perfect Cream Cheese Pumpkin Roll - featured image
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A tender, spiced pumpkin cake rolled with a creamy, tangy cream cheese filling. This showstopping dessert is easier than it looks and perfect for fall gatherings.

Ingredients

Scale
  • 3/4 cup (90g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 2/3 cup (160g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly spray the parchment with non-stick cooking spray.
  2. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. 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. Beat in pumpkin puree and vanilla extract on low speed until just combined.
  5. Gently fold dry ingredients into wet mixture using a rubber spatula until no flour streaks remain.
  6. Pour batter into prepared pan and spread evenly with an offset spatula to about 1/4-inch thick.
  7. Bake for 12-14 minutes, until top springs back when lightly touched and edges start to pull away from pan.
  8. While cake is warm, run a knife around edges to loosen. Dust top with powdered sugar. Place a clean kitchen towel over cake, then a cooling rack. Flip over. Carefully peel off parchment paper. Starting at one short end, roll cake up in the towel tightly but gently. Let cool completely in towel, seam-side down, about 1 hour.
  9. For filling: In a medium bowl, beat softened cream cheese and butter until smooth and creamy, about 2 minutes. Add sifted powdered sugar and vanilla extract, beat on low until combined, then increase to medium-high and beat for 1 minute until light and fluffy.
  10. Once cake is completely cool, gently unroll. Spread cream cheese filling evenly over cake, leaving a 1/2-inch border on all sides.
  11. Starting at the same short end, roll cake back up without the towel, using parchment to help guide. Roll snugly but don’t squeeze.
  12. Wrap finished roll tightly in plastic wrap. Refrigerate for at least 2 hours, preferably overnight.
  13. Slice with a sharp serrated knife, wiping clean between slices. Dust with powdered sugar before serving.

Notes

Don’t skip rolling the cake in a towel while warm to prevent cracking. Use room temperature ingredients. Chill before slicing for clean cuts. Can be made ahead and tastes better after a day.

Nutrition

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

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