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Light & Perfect Pumpkin Roll with Cream Cheese Filling

pumpkin roll with cream cheese filling - featured image
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This pumpkin roll is incredibly light and airy, with a perfect cream cheese filling. It solves the common problems of cracking and density, making it a crowd-pleaser for fall gatherings.

Ingredients

Scale
  • 3 large eggs, separated (room temperature)
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup granulated sugar, divided
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line your jelly roll pan with parchment paper, leaving a little overhang on the long sides. Lightly spray the parchment with cooking spray.
  2. Separate your eggs carefully. Put the whites in a clean, dry mixing bowl and the yolks in a separate large bowl.
  3. To the bowl with the egg yolks, add the pumpkin puree, 1/2 cup of the granulated sugar, and the vanilla extract. Beat with your electric mixer on medium speed for about 2 minutes until the mixture is smooth and slightly thickened.
  4. In a separate small bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add the dry ingredients to the pumpkin-yolk mixture, mixing on low speed just until combined.
  6. Using clean beaters, whip the egg whites on medium speed until they become foamy. Gradually add the remaining 1/4 cup of sugar, a tablespoon at a time, while continuing to whip. Increase the speed to high and whip until stiff, glossy peaks form, about 3-4 minutes.
  7. Take about one-third of the whipped egg whites and stir them into the pumpkin mixture to lighten it. Then gently fold in the remaining whites using a rubber spatula until no white streaks remain.
  8. Pour the batter into your prepared pan and use your offset spatula to spread it evenly into all corners. Give the pan a gentle tap on the counter to release any air bubbles.
  9. Bake for 12 to 14 minutes. The cake is done when the top springs back when lightly touched and the edges start to pull away from the pan.
  10. While the cake bakes, lay out your clean kitchen towel on a flat surface and dust it generously with powdered sugar. When the cake comes out of the oven, immediately run a knife around the edges to loosen it.
  11. Carefully invert the cake onto the prepared towel. Peel off the parchment paper slowly. Starting at one of the short ends, roll the cake up tightly in the towel. Place it seam-side down on a wire rack and let it cool completely, about 1 hour.
  12. While the cake cools, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add the sifted powdered sugar, vanilla, and salt, and beat until combined. Scrape down the bowl and beat for another minute until the filling is light and fluffy.
  13. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving about a 1/2-inch border around the edges.
  14. Reroll the cake, this time without the towel. Wrap the finished roll tightly in plastic wrap and refrigerate for at least 2 hours before serving.
  15. When ready to serve, trim the ends for a clean look, then slice into 1-inch rounds. Dust with a little extra powdered sugar right before serving.

Notes

Roll the cake while it’s still warm in a powdered sugar-dusted towel to prevent cracking. Watch the baking time carefully to avoid overbaking. Use room temperature ingredients for the filling. Chill the roll before slicing for clean cuts. If it cracks, dust with powdered sugar or cover with whipped cream.

Nutrition

Keywords: pumpkin roll, cream cheese filling, fall dessert, Thanksgiving, pumpkin dessert, jelly roll

Find it online: https://piperplate.com/light-and-perfect-pumpkin-roll-with-cream-cheese-filling/