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Classic Pumpkin Roll: Easy Cream Cheese Filling Recipe

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A delicate pumpkin sponge cake rolled with a tangy, rich cream cheese filling. This recipe uses a specific rolling technique with a sugared towel to prevent cracking, resulting in an elegant and crowd-pleasing fall dessert.

Ingredients

Scale
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup 100% pure pumpkin puree
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 1 cup confectioners’ sugar (for dusting towel)
  • 8 ounces full-fat brick cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper, grease lightly, and dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
  3. In a large bowl, beat eggs and granulated sugar on high speed for 3-4 minutes until pale, thick, and tripled in volume.
  4. Reduce mixer speed to low. Gradually add dry ingredients to egg mixture, alternating with pumpkin puree, starting and ending with dry ingredients. Mix just until combined.
  5. Spread batter into prepared pan. Bake for 12-14 minutes until cake springs back to the touch.
  6. While cake bakes, lay a lint-free kitchen towel on a flat surface and dust generously with confectioners’ sugar.
  7. As soon as cake comes out of oven, loosen edges with a knife and invert onto the sugared towel. Peel off parchment paper.
  8. Starting from the short end, roll the cake up loosely with the towel inside. Let cool completely on a wire rack.
  9. While cake cools, beat cream cheese and butter until smooth. Add 2 cups confectioners’ sugar, vanilla, and 1/2 teaspoon cinnamon. Beat until creamy.
  10. Unroll cooled cake carefully. Spread filling evenly, leaving a small border at edges.
  11. Roll cake back up without the towel. Place seam-side down on a serving platter.
  12. Refrigerate for at least 2 hours or overnight to set before slicing.

Notes

Ensure eggs are at room temperature for proper whipping. Do not use pumpkin pie filling; use 100% pure pumpkin puree. The initial roll with the towel sets the shape and prevents cracking later. Leave a border when spreading filling to prevent leaking. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free cream cheese blocks.

Nutrition

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

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