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Creamy Pumpkin Roll: Best Easy Cream Cheese Filling Recipe

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A light and airy pumpkin roll cake with a tangy, creamy cream cheese filling. This recipe uses a towel-rolling technique to prevent cracking, resulting in a moist, spiced dessert that is perfect for holidays and gatherings.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 cup pumpkin puree (100% pure, not pie filling)
  • 1/4 cup vegetable oil (canola or light olive oil)
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 8 oz full-fat brick-style cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream (optional, for fluffier filling)
  • Powdered sugar for dusting towel

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper and grease lightly.
  2. In a large bowl, beat eggs and granulated sugar on medium-high speed for 4-5 minutes until pale, thick, and tripled in volume.
  3. Reduce mixer speed to low; add pumpkin puree and vegetable oil, mixing just until combined.
  4. Whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt in a separate bowl.
  5. Sift dry ingredients over the wet batter and gently fold with a spatula until no white streaks remain.
  6. Pour batter into prepared pan and spread evenly. Bake for 12-14 minutes until edges pull away and cake springs back to touch.
  7. While cake bakes, lay a clean kitchen towel on a surface and dust generously with powdered sugar.
  8. Immediately invert the hot cake onto the sugared towel, peel off parchment, and roll up tightly with the towel inside. Place seam-side down on a wire rack to cool completely.
  9. Once cool, beat cream cheese, powdered sugar, vanilla, and heavy cream (if using) until smooth and fluffy.
  10. Carefully unroll the cooled cake. Spread cream cheese filling evenly over the surface, leaving a small border.
  11. Roll the cake up again without the towel. Wrap in plastic wrap and refrigerate for at least 2 hours before slicing.
  12. Slice with a serrated knife dipped in hot water for clean edges. Dust with extra powdered sugar or spice before serving.

Notes

Ensure eggs are at room temperature for proper whipping. Do not use pumpkin pie filling; use 100% pure pumpkin puree. Roll the cake while it is still warm to prevent cracking. If the cake cracks, it can be patched or served in chunks. For gluten-free, use a 1:1 gluten-free baking flour. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin roll, cream cheese filling, pumpkin dessert, holiday baking, easy pumpkin recipe, fall desserts, roll cake

Find it online: https://cooksyla.com/creamy-pumpkin-roll-best-easy-cream-cheese-filling-recipe/