Easy & Irresistible Pumpkin Roll with Cream Cheese Filling: A Fall Favorite!
Impressive yet easy, this classic pumpkin roll features a tender, spiced pumpkin cake rolled with a luscious, tangy cream cheese filling. Perfect for fall gatherings, holidays, or a cozy treat, it delivers maximum 'wow' factor with minimal fuss.
Equipment
- 10x15 inch jelly roll pan
- Parchment paper
- Non-stick Spray
- Large bowl
- Whisk
- Sifter
- Medium bowl
- Sharp knife
Ingredients
For the Pumpkin Roll Cake
- 3 large eggs room temperature
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree 100% pure, not pumpkin pie filling
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, and a pinch of cloves
For the Cream Cheese Filling
- 8 oz cream cheese softened
- 2 tbsp salted butter softened
- 1 cup powdered sugar also known as confectioners' sugar
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, extending over the edges. Lightly spray parchment with non-stick spray.
- Step 2: In a large bowl, whisk eggs vigorously for about 30 seconds until light and frothy. Then, add granulated sugar, pumpkin puree, and vanilla extract. Whisk until beautifully combined and smooth.
- Step 3: Sift flour, baking powder, pumpkin pie spice, and salt directly over the wet ingredients. Mix until just smooth – be careful not to overmix!
- Step 4: Pour batter into the prepared pan, spreading it evenly to all corners. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
- Step 5: As soon as the cake comes out of the oven, carefully roll it up with the parchment paper still attached, starting from one of the short ends. Roll tightly but gently. Let this warm roll cool completely on your counter.
- Step 6: While your cake is cooling, in a medium bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until wonderfully smooth and creamy.
- Step 7: Once your cake is completely cool, gently unroll it. Carefully peel off the parchment paper. Spread the cream cheese filling evenly across the entire inside surface of the cake, almost to the edges.
- Step 8: Carefully roll the cake back up, starting from the same short end you rolled it from initially. Wrap it tightly in plastic wrap. Refrigerate your pumpkin roll until it's thoroughly chilled – at least 1-2 hours, but overnight is even better!
- Step 9: When you're ready to serve, simply unwrap the roll, slice it into individual pieces with a sharp knife, and enjoy!
Notes
This is a fantastic make-ahead dessert; you can bake and roll the cake a day in advance, storing the rolled cake (still in parchment) at room temperature. For best results, roll the cake while warm to prevent cracking, and ensure it chills thoroughly (at least 1-2 hours) for clean slicing. Store the pumpkin roll wrapped tightly in the refrigerator for up to 3-4 days. It can also be frozen whole or sliced for up to 1 month.