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Best Cream Cheese Pumpkin Roll Recipe – Easy & Perfect

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This foolproof pumpkin roll features a tender, melt-in-your-mouth cake and a tangy, sweet cream cheese filling. With the right technique, you’ll get a perfect spiral every time without cracks.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (100% pure pumpkin)
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • Powdered sugar, for dusting the towel
  • 8 ounces full-fat cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar, sifted

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly grease the paper with cooking spray.
  2. In a large bowl, beat eggs and sugar with an electric mixer on high speed for about 2 minutes until thick and pale. Add pumpkin puree and lemon juice; beat until combined.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Do not overmix.
  4. Pour batter into prepared pan and spread evenly with a rubber spatula. Tap pan gently on counter to release air bubbles.
  5. Bake for 12 to 15 minutes, until cake springs back when lightly touched in the center and edges are lightly golden. Do not overbake.
  6. While cake bakes, lay a clean kitchen towel flat on counter and dust generously with powdered sugar. As soon as cake comes out of oven, invert it onto the sugared towel. Carefully peel off parchment paper.
  7. Starting at one short end, roll the cake and towel together into a tight log. Let cool completely, seam-side down, on a cooling rack (about 30 minutes).
  8. While cake cools, beat softened cream cheese and butter together until smooth and creamy. Add vanilla extract and mix. Gradually add sifted powdered sugar, beating on low speed until combined, then increase to medium speed and beat for 2 minutes until fluffy.
  9. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over cake, leaving a 1/2-inch border around edges.
  10. Gently roll cake back up without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before slicing. Overnight is even better.

Notes

Roll the cake while it’s still warm to prevent cracking. Use full-fat cream cheese for the best texture. Chill the roll for at least 2 hours before slicing for clean slices. The roll tastes even better the next day.

Nutrition

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

Find it online: https://cookdella.com/best-cream-cheese-pumpkin-roll-recipe-easy-and-perfect/