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Perfect Pumpkin Roll with Easy Cream Cheese Filling

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This Perfect Pumpkin Roll with Cream Cheese Filling is the one I bring to Thanksgiving, the one I make for friends who swear they cannot bake, and the one I turn to when I want to feel like I actually know what I am doing in the kitchen. It is not fussy, does not require a stand mixer or a pastry bag or a culinary degree, just a little patience, a little confidence, and a towel dusted with powdered sugar.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (100% pure pumpkin)
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • Powdered sugar, for dusting the towel
  • 8 ounces cream cheese, softened to room temperature (full-fat recommended)
  • 1/4 cup unsalted butter, softened to room temperature
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, sifted
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with nonstick spray.
  2. In a large mixing bowl, beat eggs and sugar on high speed for about 3 minutes until thick, pale, and ribbon-like.
  3. Add pumpkin puree and lemon juice, beat on low until just combined.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Do not overmix. Fold batter a few times with a rubber spatula.
  6. Spread batter evenly into prepared pan. Bake for 12 to 15 minutes, until cake springs back when lightly touched in center and edges start pulling away from parchment.
  7. While cake bakes, lay a clean kitchen towel flat on work surface and dust generously with powdered sugar.
  8. As soon as cake comes out of oven, run a knife around edges to loosen. Carefully invert cake onto sugared towel, then peel off parchment paper.
  9. Starting at one short end, roll cake and towel together into a tight log. Let rolled cake cool completely on a wire rack, seam side down, about 45 minutes to 1 hour.
  10. While cake cools, make filling: In a medium bowl, beat softened cream cheese and butter until smooth and creamy, about 2 minutes.
  11. Add vanilla extract and pinch of salt, then gradually beat in sifted powdered sugar. Mix until completely smooth. Refrigerate for 10-15 minutes if too soft.
  12. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over entire surface, leaving about 1/2-inch border around edges.
  13. Re-roll cake (without towel), using parchment paper or hands to guide gently. Do not squeeze too hard.
  14. Wrap rolled cake tightly in plastic wrap and refrigerate for at least 1 hour before slicing.
  15. When ready to serve, trim ends for neat appearance, then slice into 1-inch rounds. Dust with powdered sugar right before serving.

Notes

Roll the cake while it is warm to prevent cracking. Do not skip the lemon juice—it helps the cake rise. Use a thin, flat towel to avoid marks on the cake. Let cake cool completely before filling to prevent filling from melting. If cake cracks, the filling acts like glue; small cracks disappear when rolled. Use a serrated knife for clean slices, wiping between cuts. Can be made 2 days in advance; flavors improve overnight.

Nutrition

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

Find it online: https://blingbite.com/perfect-pumpkin-roll-with-easy-cream-cheese-filling/