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Perfect Pumpkin Roll with Cream Cheese Filling – Easy Fall Dessert

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A tender, spiced pumpkin cake rolled around a creamy, tangy cream cheese filling. This visually stunning dessert is surprisingly doable and perfect for fall gatherings, Thanksgiving, or any occasion that calls for a showstopping treat.

Ingredients

Scale
  • 3 large eggs (room temperature)
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • Powdered sugar (for dusting)
  • 8 ounces cream cheese (full-fat, softened)
  • 1/4 cup unsalted butter (softened)
  • 1 cup powdered sugar (sifted if desired)
  • 1 teaspoon vanilla extract (pure)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, letting it extend over the two long sides. Lightly grease the parchment paper.
  2. In a large mixing bowl, beat the eggs on high speed for about 5 minutes until thick, pale, and frothy. Gradually beat in the sugar, about 2 tablespoons at a time, until thick and glossy (2-3 more minutes).
  3. Reduce mixer speed to low and beat in the pumpkin puree and lemon juice just until combined.
  4. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. Sprinkle the flour mixture over the pumpkin mixture in three additions, folding gently with a rubber spatula after each addition until no streaks of flour remain.
  6. Pour the batter into the prepared pan and spread evenly into all corners (about 1/4 inch thick). Tap the pan gently on the counter to release air bubbles.
  7. Bake for 13-15 minutes, until the top springs back when lightly touched and edges just start to pull away from the pan. Do not overbake.
  8. While the cake bakes, lay a clean, lint-free kitchen towel flat on the counter and dust generously with powdered sugar.
  9. As soon as the cake comes out of the oven, run a knife around the edges to loosen. Invert the pan onto the prepared towel. Carefully peel off the parchment paper.
  10. Starting from one short end, roll the cake and towel together into a tight log. Let cool completely on a wire rack, seam-side down (1-2 hours).
  11. For the filling: Beat softened cream cheese and butter together until smooth and creamy (about 2 minutes). Add powdered sugar and vanilla, beat on low until combined, then increase to medium-high and beat for 2 minutes until light and fluffy.
  12. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a 1-inch border on all sides.
  13. Roll the cake back up (without the towel), using the towel to help guide if needed. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.
  14. When ready to serve, trim the ends, dust with powdered sugar, and slice into 1-inch rounds using a sharp, thin-bladed knife wiped clean between cuts.

Notes

Roll the cake while it’s still warm from the oven to prevent cracking. Use room temperature ingredients for best results. Chill the finished roll for at least 2 hours before slicing for clean cuts. If the cake cracks, dust heavily with powdered sugar or cover with whipped cream. The roll can be made up to 2 days ahead and stored in the refrigerator.

Nutrition

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

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