Print

Lighter Pumpkin Roll with Easy Cream Cheese Filling

lighter pumpkin roll - featured image
Print Recipe

A lighter pumpkin roll that doesn’t skimp on the cozy, indulgent feeling you want from fall baking. The cake is soft and springy, the cream cheese filling is tangy and luscious, but you won’t feel like you need a nap after one slice.

Ingredients

Scale
  • ¾ cup all-purpose flour (or use ½ cup all-purpose + ¼ cup whole wheat pastry flour for a heartier texture)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • ¾ cup granulated sugar
  • ⅔ cup pumpkin purée (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting the towel (about 2 tablespoons)
  • 8 ounces reduced-fat cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar (sifted if desired)
  • 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 nonstick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar on medium-high speed for about 3 minutes, until thick and pale and the mixture falls in a ribbon when the beaters are lifted.
  4. Beat in pumpkin purée and vanilla extract on low speed until just combined.
  5. Gently fold the flour mixture into the wet ingredients using a rubber spatula until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 12 to 15 minutes, until the top springs back when lightly touched and edges pull away slightly from the parchment.
  7. While cake is hot, run a knife around the edges to loosen. Dust a clean kitchen towel generously with powdered sugar. Invert cake onto the towel, carefully peel off parchment. Starting at a short end, roll the cake up in the towel snugly but not tight. Let cool completely on a rack, about 45 minutes.
  8. While cake cools, beat softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Gradually add powdered sugar and vanilla, beating until creamy. If too soft, refrigerate for 10 minutes.
  9. Once cake is completely cool, carefully unroll. Spread cream cheese filling evenly over cake, leaving a ½-inch border. Re-roll cake (without towel), using parchment to help roll tightly. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.

Notes

Roll the cake while it’s still hot to prevent cracking. Cool the rolled cake completely before filling to avoid melting the cream cheese. Use a serrated knife for clean slices. Chilling for at least 1 hour before serving helps the filling set. The roll can be made up to 2 days ahead and stored in the fridge; flavors improve overnight. For gluten-free, use a 1:1 gluten-free baking blend with an extra tablespoon of flour. For dairy-free, use plant-based cream cheese and vegan butter.

Nutrition

Keywords: pumpkin roll, lighter pumpkin roll, cream cheese filling, fall dessert, pumpkin dessert, easy pumpkin roll

Find it online: https://cooksyla.com/lighter-pumpkin-roll-with-easy-cream-cheese-filling/