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Perfect Creamy Pumpkin Roll: Best Easy Dessert Recipe

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A perfectly spiced pumpkin cake rolled with a tangy cream cheese filling. This foolproof recipe ensures a crack-free roll every time, making it the ultimate fall dessert.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar for rolling
  • 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. Lightly spray the parchment with non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, beat eggs and granulated sugar 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 flour mixture to wet ingredients in two additions, folding gently with a rubber spatula until no flour streaks remain.
  6. Pour batter into prepared pan and spread evenly with an offset spatula to about ¼-inch thickness. Tap pan gently on counter to release air bubbles.
  7. Bake for 12-15 minutes, until cake springs back when touched and edges just start to pull away from pan.
  8. While cake bakes, lay a clean kitchen towel on a flat surface and sift a generous layer of powdered sugar over it.
  9. As soon as cake comes out of oven, run a knife around edges to loosen. Invert pan onto the powdered sugar-covered towel. Carefully peel off parchment paper.
  10. Starting from a short end, roll cake and towel together into a tight log. Let cool completely in rolled position, seam side down, about 45 minutes to 1 hour.
  11. While cake cools, beat softened cream cheese and butter on medium speed until smooth and fluffy, about 2 minutes. Add sifted powdered sugar and vanilla. Beat on low until combined, then increase to medium for 1 minute until silky.
  12. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over entire surface, leaving a ½-inch border on all sides.
  13. Starting from the same short end, roll cake back up without the towel, tightly but gently. Place seam side down on a serving platter.
  14. Wrap pumpkin roll tightly in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  15. Before serving, trim ragged ends. Slice into ¾-inch rounds with a sharp knife, wiping knife clean between slices.

Notes

Roll the cake while it’s still hot to train it to hold the spiral shape. Fill only when completely cool to prevent filling from melting. For best results, chill the roll overnight before slicing. If pumpkin puree is watery, blot with a paper towel before adding to batter.

Nutrition

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

Find it online: https://cookluma.com/perfect-creamy-pumpkin-roll-best-easy-dessert-recipe/