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Perfect Cream Cheese Pumpkin Roll – Easy Fall Dessert

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A tender pumpkin cake rolled with a velvety cream cheese filling, perfect for fall gatherings. This foolproof recipe yields beautiful spiral slices that taste as good as they look.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, letting it overhang on the long sides. Lightly grease the parchment.
  2. In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high for 2-3 minutes until thick, pale, and ribbon-like.
  4. Mix in pumpkin puree and vanilla extract on low until just combined.
  5. Gradually fold dry ingredients into wet mixture with a spatula until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 13-15 minutes until top springs back when touched and edges pull away from pan.
  7. While cake bakes, lay a clean kitchen towel flat and dust generously with powdered sugar. As soon as cake is out of oven, run a knife around edges, invert onto sugared towel, and peel off parchment. Starting at one short end, roll cake and towel together tightly. Cool completely seam-side down on a wire rack (1-2 hours).
  8. For filling: Beat softened cream cheese and butter on medium speed until smooth and fluffy, about 2 minutes. Add sifted powdered sugar and vanilla, beat on low until combined, then increase to medium-high and whip for 2 minutes until light and airy.
  9. Once cake is completely cool, gently unroll. Spread filling evenly over entire surface, leaving a ½-inch border. Re-roll tightly without towel. Wrap in plastic wrap and refrigerate at least 1 hour before slicing.
  10. To serve: Trim ends, slice into 1-inch thick rounds with a sharp serrated knife. Dust with powdered sugar.

Notes

Roll the cake while warm to prevent cracking. Use room temperature ingredients for the filling. Chill before slicing for clean spirals. Can be made 1-2 days ahead; flavors deepen.

Nutrition

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

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