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Perfect Pumpkin Cream Cheese Roll

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A foolproof pumpkin roll with a creamy, tangy filling and toasted pecans that rolls up without cracking every time. This fall dessert is make-ahead friendly and guaranteed to impress.

Ingredients

Scale
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree (100% pure, not pie filling)
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar (for dusting)
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 cup pecan halves or pieces

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for about 2 minutes until thick, pale, and ribbon-like.
  4. Mix in pumpkin puree and vanilla extract on low speed until just combined.
  5. Gradually fold dry ingredients into wet mixture with a spatula until no flour streaks remain. Batter will be thick and slightly sticky.
  6. Pour batter into prepared pan and spread evenly with a spatula to all corners.
  7. Bake for 12 to 15 minutes, until top springs back when touched and edges pull away from pan. Do not overbake.
  8. While cake bakes, lay a clean kitchen towel flat on counter and dust generously with powdered sugar. Immediately after baking, flip cake onto sugared towel. Carefully peel off parchment paper. Starting at one short end, roll cake and towel together into a tight log. Cool completely on a wire rack, seam side down (about 45 minutes to 1 hour).
  9. While cake cools, beat softened cream cheese and butter together until smooth and fluffy (about 2 minutes). Add sifted powdered sugar and vanilla extract, beat on low until combined, then beat 1 more minute until silky.
  10. Spread pecans on a baking sheet and toast at 350°F (175°C) for 5 to 7 minutes. Let cool, then roughly chop.
  11. Once cake is completely cool, gently unroll. Spread cream cheese filling evenly over cake, leaving a 1/2-inch border. Sprinkle toasted pecans over filling. Re-roll cake tightly (without towel). Wrap in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  12. Before serving, trim ends for a clean look. Slice into 1-inch rounds with a sharp knife. Dust with extra powdered sugar if desired.

Notes

Roll the cake while it is still warm (within 2 minutes of coming out of the oven) to prevent cracking. Use full-fat cream cheese for a stable filling. Chilling for at least 2 hours (preferably overnight) helps the roll slice cleanly. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese and vegan butter. Omit pecans for a nut-free version.

Nutrition

Keywords: pumpkin roll, pumpkin cream cheese roll, fall dessert, Thanksgiving dessert, pumpkin dessert, cream cheese filling, toasted pecans

Find it online: https://avabowls.com/perfect-pumpkin-cream-cheese-roll/