Print

Moist Homemade Pumpkin Roll Recipe with Cream Cheese Filling

moist homemade pumpkin roll with cream cheese filling - featured image
Print Recipe

A moist and tender pumpkin roll filled with a luscious cream cheese filling, perfect for fall and holiday gatherings. This easy recipe combines warm spices and a smooth filling for a comforting dessert.

Ingredients

Scale
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice (or mix cinnamon, nutmeg, ginger, and cloves)
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract

Instructions

  1. Prep Your Pan and Towel (10 minutes): Line a 9×13 inch jelly roll pan with parchment paper and lightly grease it. Lay out a clean kitchen towel and dust it generously with powdered sugar.
  2. Mix Dry Ingredients (5 minutes): In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. Beat Eggs and Sugar (3-4 minutes): In a large bowl, use an electric mixer on high speed to beat the eggs and granulated sugar until thick and pale.
  4. Add Pumpkin and Vanilla (2 minutes): Gently mix in the pumpkin puree and vanilla extract until just combined.
  5. Fold in Dry Ingredients (2-3 minutes): Slowly fold the flour mixture into the wet ingredients using a spatula until no streaks of flour remain.
  6. Spread and Bake (15 minutes): Pour the batter evenly into the prepared pan and smooth the top. Bake at 350°F (175°C) for 13-15 minutes or until a toothpick comes out clean.
  7. Roll While Warm (10 minutes): Invert the cake onto the sugared kitchen towel, peel off parchment paper, and roll the cake up with the towel inside. Let cool completely rolled up.
  8. Make the Filling (5-6 minutes): Beat the softened cream cheese, powdered sugar, butter, and vanilla with an electric mixer until smooth and fluffy.
  9. Fill and Re-Roll (5 minutes): Unroll the cooled cake, spread the cream cheese filling evenly leaving a small border, then carefully roll it back up without the towel.
  10. Chill and Serve (at least 1 hour): Wrap the pumpkin roll in plastic wrap and refrigerate for at least one hour before slicing.

Notes

Roll the cake while warm using a powdered sugar-dusted kitchen towel to prevent cracking. Do not overbake to keep the cake moist and easy to roll. Use room temperature ingredients for best results. Refrigerate the roll after filling to set the cream cheese and make slicing easier. Substitutions include almond flour for gluten-free and dairy-free cream cheese and butter for vegan versions.

Nutrition

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

Find it online: https://yumyep.com/moist-homemade-pumpkin-roll-recipe-with-cream-cheese-filling-easy-guide/