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Best Classic Pumpkin Cream Cheese Roll Recipe (Easy!)

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This classic pumpkin cream cheese roll features a soft, spiced pumpkin cake wrapped around a luscious cream cheese filling. It’s an easy, impressive dessert perfect for fall gatherings and Thanksgiving.

Ingredients

Scale
  • ¾ cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 3 large eggs (room temperature)
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar (for dusting the kitchen towel)
  • 8 ounces cream cheese (full-fat, softened to room temperature)
  • 1 cup powdered sugar (sifted if lumpy)
  • 6 tablespoons unsalted butter (softened to room temperature)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line a 15×10-inch jelly roll pan with parchment paper, leaving about an inch of overhang on the two long sides. Lightly spray the parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, 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 minutes until thick, pale, and ribbony.
  4. Reduce the mixer speed to low and beat in the pumpkin puree and vanilla extract until just combined.
  5. Add the flour mixture to the wet ingredients in two additions, folding gently with a rubber spatula after each addition until no streaks of flour remain. Do not overmix.
  6. Pour the batter into the prepared pan and spread evenly into all corners (about ¼ inch thick).
  7. Bake for 13 to 15 minutes, until the top springs back when lightly touched and the edges start to pull away from the pan. Do not overbake.
  8. While the cake bakes, lay a clean kitchen towel flat on the 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. Invert the pan onto the prepared towel. Peel off the parchment paper carefully. Starting from one of the short ends, roll the cake and towel together into a tight log. Let the rolled cake cool completely on a wire rack, seam-side down (about 30 to 40 minutes). Do not unroll while warm.
  10. While the cake cools, beat the softened cream cheese, powdered sugar, butter, and vanilla extract together in a large bowl. Start on low speed, then increase to medium-high and beat for 2 to 3 minutes until smooth, light, and fluffy.
  11. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a ½-inch border on all sides.
  12. Starting from the same short end, roll the cake back up without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before slicing (overnight is even better).

Notes

Roll the cake while it’s hot to train it to hold the shape. Use room temperature ingredients for the filling to avoid lumps. Chill the roll for at least 2 hours before slicing for clean cuts. The roll can be made up to 2 days ahead and stored in the refrigerator. It can also be frozen for up to 3 months.

Nutrition

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

Find it online: https://gleamgulp.com/best-classic-pumpkin-cream-cheese-roll-recipe-easy/