Pumpkin Roll with Cream Cheese Filling
Creamy, spiced, and impossibly tender, this pumpkin roll with cream cheese filling is comfort dessert at its best.
Servings: 8 servings
Equipment
- Jelly Roll Pan
- Mixing Bowl
- Stand Mixer
- Spatula
- Kitchen Towel
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 Pumpkin puree
Filling Ingredients
- 8 oz Cream cheese Softened, full fat
- 1 cup Powdered sugar Sifted
- 6 tbsp Salted butter Softened
- 1 tsp Vanilla extract
Instructions
- Preheat your oven to 375°F. Line a jelly roll pan with parchment paper, letting some overhang for easy cake removal.
- In a medium bowl, whisk together the sifted flour, baking powder, pumpkin pie spice, and kosher salt until evenly combined.
- In a large mixing bowl, whisk the sugar, lightly beaten eggs, 1 1/2 tsp. vanilla extract, and the canned pumpkin until smooth and homogenous.
- Gradually add the dry ingredients to the wet mixture, folding gently and stirring just until combined. Avoid overmixing to keep the sponge light.
- Pour the batter into the prepared pan and spread evenly to the edges using a spatula. Smooth the top for even baking.
- Bake for 15 minutes, or until the top is set and springs back lightly when touched. A toothpick inserted in the center should come out clean.
- While the cake bakes, lay a clean kitchen towel on your work surface and sprinkle it lightly with powdered sugar. When the cake is done, carefully turn the hot cake out onto the sugared towel. Peel off the parchment paper.
- Starting at one short end, gently roll the cake and towel together into a log while the cake is still warm. Place the rolled cake seam-side down on a cooling rack and allow it to cool completely.
- In a stand mixer (or with a hand mixer), beat the softened cream cheese, powdered sugar, softened butter, and 1 tsp. vanilla extract until the mixture is light and fluffy and free of lumps.
- Once the cake is fully cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border to prevent overflow.
- Roll the cake back up gently without the towel, tightening slightly to form a neat spiral. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
- Remove the plastic wrap, dust with extra powdered sugar if desired, slice into 1-inch pieces, and serve chilled or at room temperature.
Notes
Store the pumpkin roll wrapped tightly in plastic wrap in the refrigerator for up to 4 days. This keeps the filling firm and flavors melded.