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Best Iced Pumpkin Roll with Cream Cheese Filling

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This foolproof pumpkin roll features a spiced, flexible sponge rolled with a tangy cream cheese filling and topped with a creamy icing. It’s the perfect make-ahead dessert for fall gatherings, with a stunning spiral that impresses every time.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 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 dusting
  • 8 ounces cream cheese, softened (for filling)
  • ¼ cup unsalted butter, softened (for filling)
  • 1 cup powdered sugar, sifted (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 4 ounces cream cheese, softened (for icing)
  • 2 tablespoons unsalted butter, softened (for icing)
  • 1½ cups powdered sugar, sifted (for icing)
  • ½ teaspoon vanilla extract (for icing)
  • 2–3 tablespoons milk or heavy cream (for icing)

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 grease the parchment.
  2. In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. 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. Beat in pumpkin puree and vanilla extract on low speed until just combined.
  5. Gently fold the flour mixture into the wet ingredients with a spatula until no streaks remain. Batter will be thick and fluffy.
  6. Pour batter into prepared pan and spread evenly into all corners.
  7. Bake for 13-15 minutes, until top springs back when lightly touched and edges pull away from pan. Do not overbake.
  8. While cake bakes, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
  9. As soon as cake comes out of oven, run a knife around edges to loosen. Invert cake onto prepared towel. Carefully peel off parchment paper.
  10. Starting from a short end, roll cake and towel together into a tight log. Place seam-side down on a wire rack to cool completely.
  11. While cake cools, make filling: Beat 8 oz cream cheese and ¼ cup butter until smooth. Add 1 cup powdered sugar and 1 tsp vanilla; beat until creamy and spreadable.
  12. Once cake is completely cool, gently unroll it. Spread filling evenly over cake, leaving a ½-inch border on all sides.
  13. Re-roll cake without the towel, rolling tightly. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
  14. Just before serving, make icing: Beat 4 oz cream cheese and 2 tbsp butter until smooth. Add 1½ cups powdered sugar, ½ tsp vanilla, and 2 tbsp milk. Beat until smooth and pourable, adding more milk if needed.
  15. Place chilled pumpkin roll on a serving platter. Drizzle icing over top, letting it cascade down sides. Slice off ragged ends, then slice and serve.

Notes

Roll the cake while it is hot to prevent cracking. Use room temperature cream cheese and butter for a smooth filling. Chill thoroughly before slicing for clean cuts. The un-iced roll can be frozen for up to 3 months.

Nutrition

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

Find it online: https://cookdella.com/best-iced-pumpkin-roll-with-cream-cheese-filling/