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Perfect Cinnamon Pumpkin Roll Easy Cream Cheese Recipe

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This perfect cinnamon pumpkin roll with cream cheese filling is a simple yet impressive fall dessert. It’s quick to make, uses simple ingredients, and features a tender pumpkin cake wrapped around a silky cream cheese filling.

Ingredients

Scale
  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • Powdered sugar (for dusting)
  • 8 ounces cream cheese (full-fat, softened)
  • ¼ cup unsalted butter (softened)
  • 1 cup powdered sugar (sifted if desired)
  • 1 teaspoon vanilla extract
  • Pinch of salt

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 cooking spray.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 2-3 minutes until thick, pale, and slightly fluffy.
  4. Reduce mixer speed to low and add pumpkin puree and vanilla extract. Mix until just combined.
  5. Gradually add dry ingredients to the wet mixture, folding gently with a rubber spatula until no streaks of flour remain. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes, until top springs back when lightly touched and edges start to pull away from pan. Do not overbake.
  7. Lay a clean kitchen towel flat on the counter and dust generously with powdered sugar. Immediately flip the cake onto the sugared towel. Carefully peel off parchment paper. Starting from the short end, roll the cake and towel together into a tight log. Let cool completely while rolled, about 45 minutes to 1 hour.
  8. While cake cools, beat softened cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla, and pinch of salt. Beat on medium speed until fluffy and well combined.
  9. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over the entire surface, leaving about a ½-inch border around the edges.
  10. Gently reroll the cake without the towel, using the parchment or towel to guide it. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before slicing.

Notes

Roll the cake while it’s still warm (but not too hot) to prevent cracks. Use full-fat cream cheese for best results. Let cream cheese and butter come to room temperature for a smooth filling. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For dairy-free, use dairy-free cream cheese and vegan butter. The roll can be frozen for up to 3 months; thaw overnight in the refrigerator.

Nutrition

Keywords: pumpkin roll, cinnamon pumpkin roll, cream cheese filling, fall dessert, pumpkin dessert, easy pumpkin recipe, Thanksgiving dessert

Find it online: https://oracooks.com/perfect-cinnamon-pumpkin-roll-easy-cream-cheese-recipe/