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Pumpkin Roll with Cream Cheese Filling Recipe

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4.1 from 57 reviews

This classic Pumpkin Roll features a moist, spiced pumpkin cake rolled with a luscious cream cheese filling. Perfectly balanced with cinnamon and pumpkin pie spice, it’s an elegant dessert for fall or holiday gatherings. The cake is baked thin, rolled while warm to prevent cracking, and chilled to enhance the flavors and texture.

  • Total Time: 1 hour 30 minutes (including cooling and chilling time)
  • Yield: 8-10 slices

Ingredients

Dry Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice

Wet Ingredients

  • 1 cup granulated sugar
  • 3 large eggs
  • 2/3 cup canned pumpkin (or homemade pumpkin puree)
  • 1 teaspoon vanilla extract

Filling

  • 8 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, plus more for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the pumpkin cake.
  2. Prep Pan: Lightly grease a 10 x 15-inch jelly roll pan with non-stick spray. Place parchment paper on top, pressing it so it sticks evenly. Leave an extra inch of parchment paper extending along the long sides to help lift the cake out after baking. Lightly grease the parchment paper as well.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, baking soda, cinnamon, and pumpkin pie spice until evenly combined.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, granulated sugar, vanilla extract, and canned pumpkin until smooth and uniform.
  5. Combine Batter: Gradually add the dry ingredients to the wet ingredients and stir just until combined. Make sure no dry streaks remain, but avoid overmixing to keep the cake tender.
  6. Spread Batter & Bake: Evenly spread the batter in the prepared jelly roll pan. Bake in the preheated oven for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye towards the end to prevent overbaking.
  7. Roll Cake While Hot: Immediately after baking, lift the cake out using the parchment paper and place it onto a flat, heat-safe surface. Starting at one short end, gently and slowly roll the cake and parchment paper together into a tight roll. Let it cool completely in this rolled shape on a wire cooling rack to maintain moisture and prevent cracking.
  8. Prepare Frosting: While the cake cools, use an electric mixer to beat together softened cream cheese, softened butter, vanilla extract, and powdered sugar until the filling is light, fluffy, and smooth.
  9. Unroll & Frost Cake: Once fully cooled, carefully unroll the cake and spread an even layer of cream cheese filling over it, leaving a 1-inch border around the edges to prevent filling from squeezing out.
  10. Re-Roll & Chill: Roll the cake up again, this time without the parchment paper, wrapping it gently. Cover with plastic wrap and refrigerate for at least 1 hour to allow the filling to set and flavors to meld.
  11. Serve: Before serving, dust the top of the pumpkin roll with additional powdered sugar if desired. Slice into pieces and enjoy!

Notes

  • The assembled pumpkin roll can be made and refrigerated, covered, for 1-2 days ahead of time.
  • You can bake and roll the cake ahead and refrigerate it rolled in parchment for up to one day before adding the filling.
  • Keep leftovers tightly covered in the refrigerator to maintain freshness.
  • Be sure to roll the cake while still warm to avoid cracks.
  • Use a wire cooling rack during the cooling phase to prevent moisture buildup under the roll.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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