Print

Perfect Pumpkin Roll Cream Cheese Filling Best Recipe

perfect pumpkin roll cream cheese filling - featured image
Print Recipe

A foolproof pumpkin roll with a tight spiral, creamy tangy filling that stays put, and a spiced pumpkin cake that’s tender without being fragile. This recipe focuses on the details that matter for a perfect result every time.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper, leaving a little overhang on the long sides. Lightly spray the parchment with non-stick cooking spray.
  2. In a small bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, 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 forms a ribbon when you lift the beaters.
  4. Add the pumpkin puree and vanilla extract to the egg mixture. Beat on low until just combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Use a rubber spatula to give it a few final folds from the bottom up.
  6. Pour the batter into the prepared pan and spread it evenly with your spatula. The cake should be about ¼ inch thick when baked.
  7. Bake for 12-15 minutes, or until the top springs back when lightly touched. A toothpick inserted in the center should come out clean.
  8. While the cake bakes, lay out a clean kitchen towel on your counter and dust it generously with powdered sugar.
  9. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Immediately invert the cake onto the prepared towel, then carefully peel off the parchment paper.
  10. Starting at one of the short ends, roll the cake up tightly with the towel while still warm. Place the rolled cake on a cooling rack, seam side down, and let it cool completely (about 1 hour).
  11. While the cake cools, make the filling: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla extract, then beat until fluffy and well combined.
  12. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving about a ½-inch border on all sides.
  13. Carefully roll the cake back up without the towel. Wrap the finished roll tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.

Notes

Roll the cake while it’s still warm to prevent cracking. Use full-fat block cream cheese for the filling to avoid runniness. Chill the roll before slicing for clean cuts. The cake can be made up to 2 days in advance and stored in the refrigerator.

Nutrition

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

Find it online: https://zorbmeal.com/perfect-pumpkin-roll-cream-cheese-filling-best-recipe/