Pumpkin Roll Recipe With Cream Cheese Filling
Creamy, spiced, and impossibly tender — this Pumpkin Roll Recipe With Cream Cheese Filling is a show-stopper that tastes far fancier than the effort required.
Equipment
- Jelly Roll Pan
- Mixing Bowl
- Stand Mixer
Ingredients
Dry Ingredients
- 3/4 cup All-purpose flour Sifted
- 1 tsp Baking powder
- 1 tbsp Pumpkin pie spice
- 1/4 tsp Kosher salt
Wet Ingredients
- 3 large Eggs Lightly beaten
- 1 1/2 tsp Vanilla extract
- 1 cup Sugar
- 2/3 cup Canned pumpkin
Cream Cheese Filling
- 8 oz Cream cheese Softened (full fat)
- 1 cup Powdered sugar
- 6 tbsp Salted butter Softened
- 1 tsp Vanilla extract
Instructions
- Preheat oven to 375°F. Line a jelly roll pan with parchment paper and spray lightly with nonstick spray so the paper stays in place.
- In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt until evenly combined and aerated.
- In a large bowl, mix the sugar, eggs, vanilla extract, and canned pumpkin until smooth and slightly thickened. Use a whisk or electric mixer on low.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cake tender.
- Spread the batter evenly into the prepared pan using an offset spatula so the surface is level. Bake for 15 minutes or until the top springs back lightly to the touch.
- While the cake bakes, lay a clean kitchen towel on the counter and dust it lightly with powdered sugar.
- Carefully turn the cake out onto the prepared towel and peel off the parchment paper. Starting at one short end, roll the cake up with the towel inside it while it’s still warm; this helps it keep the rolled shape. Place the rolled cake on a cooling rack to cool completely.
- In a stand mixer or with a hand mixer, beat the cream cheese, powdered sugar, butter, and vanilla extract until light and fluffy and free of lumps.
- Unroll the cooled cake gently, remove the towel, and spread the filling evenly over the surface, leaving a small border at the edge.
- Roll the cake back up gently, without the towel, so the seam is on the bottom. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
- Remove the plastic wrap, dust with powdered sugar, slice with a sharp knife dipped in hot water and wiped dry between cuts, and serve.
Notes
For best results, chill for at least 1 hour before slicing. Serve with whipped cream or caramel sauce for extra indulgence.