Print

The Best Classic Pumpkin Roll with Cream Cheese Filling

classic pumpkin roll with cream cheese filling - featured image
Print Recipe

A classic pumpkin roll with cream cheese filling that looks impressive but is surprisingly approachable. This make-ahead dessert features a spiced pumpkin cake rolled with a tangy cream cheese filling, perfect for fall gatherings.

Ingredients

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

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. In a large bowl, beat eggs and sugar on high speed for 3-4 minutes until thick, pale, and ribbon-like.
  3. Reduce speed to low and mix in pumpkin puree and lemon juice until just combined.
  4. In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, cinnamon, and salt. Sift over wet ingredients in two additions, folding gently with a rubber spatula until no streaks remain.
  5. Pour batter into prepared pan and spread evenly. Bake for 13-15 minutes until top springs back when lightly touched and edges pull away from pan.
  6. While cake bakes, lay a clean kitchen towel flat and dust generously with powdered sugar. Immediately after baking, loosen cake edges, invert onto the towel, and peel off parchment.
  7. Starting from one short end, gently roll cake and towel together into a tight log. Place seam-side down on a cooling rack and cool completely (1-2 hours).
  8. For filling: Beat cream cheese and butter until smooth and fluffy, about 2 minutes. Add vanilla and beat. Gradually add sifted powdered sugar, beating on low until incorporated, then increase to medium and beat for 1 minute until light and spreadable.
  9. Once cake is completely cool, gently unroll. Spread filling evenly over cake, leaving a ½-inch border on all sides. Reroll cake (without towel) tightly. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
  10. To serve, slice off uneven ends, then cut into 1-inch thick slices. Dust with powdered sugar if desired.

Notes

Do not skip the lemon juice—it stabilizes the egg foam. Roll the cake while it is hot to prevent cracking. Use full-fat cream cheese for the filling. Chill the roll for at least 2 hours before slicing for clean cuts. The roll can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://twirltaste.com/the-best-classic-pumpkin-roll-with-cream-cheese-filling/