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Best Pumpkin Cream Cheese Roll Recipe (Easy 30-Minute Dessert)

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This pumpkin cream cheese roll solves the problems that make most home bakers nervous. It delivers a gorgeous spiral without the cracks, with toasted pecans adding a crunch that contrasts beautifully with the creamy filling.

Ingredients

Scale
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted if lumpy
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, toasted

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving 2 inches overhang on the long sides. Lightly spray parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed for 3-4 minutes until thick, pale, and ribbon-like.
  4. Reduce mixer speed to low. Add pumpkin puree and vanilla extract. Mix just until combined.
  5. Add dry ingredients in two additions, folding gently with a rubber spatula until no streaks of flour remain.
  6. Pour batter into prepared pan. Spread evenly with an offset spatula to about 1/4 inch thick.
  7. Bake for 12-14 minutes until top springs back when lightly touched and a toothpick inserted in center comes out clean or with a few moist crumbs.
  8. While cake bakes, lay a clean kitchen towel flat on counter and generously dust with powdered sugar. As soon as cake comes out of oven, run a knife around edges to loosen. Invert cake onto sugared towel. Carefully peel off parchment paper. Starting at one short end, roll cake and towel together into a tight spiral. Place seam-side down on a cooling rack. Cool completely, about 45 minutes to 1 hour.
  9. While cake cools, make filling: In a medium bowl, beat softened cream cheese and butter together until smooth and creamy. Add powdered sugar and vanilla extract. Beat on low until combined, then increase to medium-high for about 2 minutes until light and fluffy. Fold in cooled toasted pecans. Set aside.
  10. Once cake is completely cool, carefully unroll it. Spread cream cheese mixture evenly over cake, leaving a 1/2-inch border around edges.
  11. Starting at the same short end, roll cake tightly without the towel. Use parchment paper from pan to help lift and guide the roll. Wrap finished roll tightly in plastic wrap. Refrigerate for at least 2 hours, or overnight.
  12. When ready to serve, unwrap roll and trim ends for a clean look. Slice into 1-inch rounds using a sharp serrated knife, wiping knife clean between cuts.

Notes

Don’t skip the first roll while the cake is warm—it trains the cake to hold its shape. Watch baking time closely; a slightly underbaked cake rolls better than an overbaked one. Use room temperature ingredients for best results. If the cake cracks a little during the final roll, the cream cheese filling acts like glue and once chilled and sliced, small cracks won’t be noticeable.

Nutrition

Keywords: pumpkin cream cheese roll, pumpkin roll, pumpkin dessert, fall dessert, Thanksgiving dessert, cream cheese filling, toasted pecans

Find it online: https://cookluma.com/best-pumpkin-cream-cheese-roll-recipe-easy-30-minute-dessert/