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Perfect Pumpkin Roll: Easy Cream Cheese Dessert

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This Perfect Pumpkin Roll features a tender spiced pumpkin cake rolled with a luscious cream cheese filling. It’s an easy, impressive dessert perfect for fall gatherings.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • Pinch of black pepper
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

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.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, black pepper, and salt.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high until thick and pale, about 2-3 minutes.
  4. Reduce mixer speed to low and beat in pumpkin puree and vanilla extract until just combined.
  5. Fold dry ingredients into wet mixture in two additions, using a rubber spatula, until no flour streaks remain.
  6. Pour batter into prepared pan and spread evenly to about ¼-inch thickness. Tap pan gently on counter to release air bubbles.
  7. Bake for 12-14 minutes, until top springs back when touched and edges pull away from pan.
  8. While cake bakes, lay a clean kitchen towel flat and dust generously with powdered sugar.
  9. As soon as cake comes out of oven, run a knife around edges to loosen. Invert pan onto prepared towel, peel off parchment paper.
  10. Starting at a short end, roll cake and towel together into a tight log. Let cool completely on a wire rack, seam side down, about 30-40 minutes.
  11. For filling: Beat softened cream cheese and butter until smooth, about 2 minutes. Add sifted powdered sugar and vanilla, beat on low until combined, then on medium-high for 1 minute until fluffy.
  12. Once cake is completely cool, gently unroll. Spread filling evenly over cake, leaving a ½-inch border.
  13. Roll cake back up without the towel, using towel to help guide. Wrap tightly in plastic wrap and refrigerate at least 1 hour before serving.

Notes

Don’t overbake the cake; start checking at 12 minutes. Roll the cake while it’s still warm to prevent cracking. Let the cake cool completely before filling to avoid melting the cream cheese. Chill the roll for at least 1 hour before slicing for clean cuts.

Nutrition

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

Find it online: https://lumalunch.com/perfect-pumpkin-roll-easy-cream-cheese-dessert/