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cream cheese pumpkin roll - featured image

Cream Cheese Pumpkin Roll

  • Author: Rachel Summers
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

This easy cream cheese pumpkin roll is a showstopping Thanksgiving dessert featuring a tender, spiced pumpkin cake rolled with a dreamy cream cheese filling. It’s simple to make, flexible for dietary needs, and guaranteed to impress with its beautiful swirl and cozy fall flavors.

Ingredients

Scale
  • 3/4 cup all-purpose flour (or gluten-free blend)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • 4 tablespoons unsalted butter, room temperature
  • 1 cup powdered sugar (sifted)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Powdered sugar, for dusting (optional)
  • Parchment paper (for rolling and easy cleanup)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang. Lightly grease the paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, beat eggs and granulated sugar for 3–4 minutes until light and fluffy.
  4. Mix in pumpkin puree and vanilla extract until combined.
  5. Stir dry ingredients into wet ingredients just until combined. Do not overmix.
  6. Spread batter evenly in prepared pan. Bake for 13–15 minutes, until a toothpick comes out clean and cake springs back.
  7. Lay a clean kitchen towel on the counter and dust with powdered sugar. Immediately turn out the cake onto the towel, peel off parchment, and gently roll the cake (with towel) from short end to short end. Cool completely (about 30 minutes).
  8. Beat cream cheese and butter until smooth and fluffy. Add powdered sugar, vanilla, and salt; beat until creamy and spreadable. If too stiff, add a teaspoon of milk.
  9. Carefully unroll cooled cake. Spread cream cheese filling evenly, leaving a 1/2-inch border.
  10. Reroll cake (without towel), wrap in plastic wrap, and chill at least 1 hour.
  11. Dust with powdered sugar, slice into 1-inch rolls, and serve. Use a sharp serrated knife for neat swirls.

Notes

For best results, use room temperature eggs and sift powdered sugar for the filling. Roll the cake while warm to prevent cracking. You can make this roll ahead and store in the fridge for up to 4 days, or freeze for up to 2 months. Adapt with gluten-free flour or dairy-free cream cheese as needed. If the filling is runny, chill before spreading. Dust extra powdered sugar to cover cracks.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (about 1/12th of roll)
  • Calories: 210
  • Sugar: 20
  • Sodium: 180
  • Fat: 10
  • Saturated Fat: 6
  • Carbohydrates: 28
  • Fiber: 1
  • Protein: 4

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

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Find it online: https://theyumtaste.com/cream-cheese-pumpkin-roll-recipe-easy-thanksgiving-dessert-idea/