Pumpkin Roll with Cream Cheese

Jelly roll desserts might seem like a challenge to make, but they're surprisingly easy to whip up at home. Simply whip up a pumpkin-spiced batter, spread it thin, and bake for a short time. Once cooled, you spread on a homemade cream cheese frosting, roll it up, and slice it into beautiful circles that are visually appealing and delicious!

Pumpkin roll captures the essence of fall with its warm spices and vibrant orange color coming from pumpkin puree. Infused with flavors like cinnamon and pumpkin spice, it's a taste of autumn in every slice! This treat is not only perfect for casual gatherings but can also be made as a dessert for Thanksgiving, Halloween parties, or any fall-themed occasion!

Why You’ll Love This Recipe

• Packed with the warm, aromatic flavors of cinnamon and pumpkin spice, every bite transports you straight into the heart of fall.
• The velvety cream cheese frosting contrasts beautifully with the light sponge, creating a perfect blend of textures.
• Despite its gourmet appearance, this pumpkin roll is easy to make at home from scratch. 

Ingredients You’ll Need

• Eggs - Provide structure and moisture, ensuring the cake is light and fluffy.
• Sugar - Sweetens the cake and contributes to its soft, tender texture.
• Canned Pumpkin - Adds moisture and imparts a pumpkin flavor along with an orange color. 
• Lemon Juice - Gives a subtle tanginess that balances out the sweetness and enhances the pumpkin's flavor.
• Flour - Serves as the main structure for the cake, helping it hold together when rolled.
• Baking Powder - Acts as a leavening agent, ensuring the cake rises and remains airy.
• Cinnamon - Introduces a warm spiciness that complements the pumpkin flavor.
• Salt - Enhances the overall flavor profile and balances out the sweetness.
• Pumpkin Spice - A blend of fall spices that adds depth and warmth to the cake.

Cream Cheese Filling:

• Cream Cheese - Creates a rich and tangy base for the frosting.
• Butter - Adds creaminess and flavor, ensuring the filling is smooth and spreadable.
• Vanilla Extract - Provides a hint of aromatic sweetness that complements the tanginess of the cream cheese.
• Powdered Sugar - Sweetens and thickens the filling while giving it a velvety texture.
• Milk - Adjusts the consistency of the filling, making it spreadable and luscious.

How To Make Pumpkin Roll with Cream Cheese Filling

Prepare for baking: Preheat oven to 375℉. Line a 15 x 10-inch baking sheet with parchment paper and set aside.

Combine the wet ingredients: Whisk together eggs on high speed for 5 minutes. Gradually beat in granulated sugar. Add canned pumpkin and lemon juice and mix together using the paddle attachment.

Add the dry ingredients: Add flour, baking powder, cinnamon, salt, and pumpkin pie seasoning in a separate bowl. Sift all the dry ingredients together. While the mixer is on low speed, gradually add the dry ingredients.

Bake the cake layer: Pour the batter on the prepared baking sheet and bake for 12-15 mins. or until you can poke a toothpick into the center, and it comes out clean. Remove the baking sheet from the oven and let it cool for 10 minutes.

Cool the cake: Lay a clean dish towel on a flat surface. Sprinkle powdered sugar evenly over the towel. Carefully flip the cake onto the prepared towel so the parchment paper is facing up and the cake is on the towel. Starting at one end of the cake, carefully roll the cake up. Place the roll in the refrigerator to cool completely.

Make the cream cheese filling: Cream together softened cream cheese, softened butter, and vanilla extract.

While the mixer is on low, slowly add in the powdered sugar.  Add milk one tablespoon at a time until you get the desired consistency.

Roll the cake: Take the cake out of the fridge. Carefully unroll the cake and remove the parchment paper. Gently spread the cream cheese filling evenly over the top of the cake. Roll the cake back up. Place the roll on a serving dish and refrigerate for an additional hour.

Garnish and serve: Right before you serve the pumpkin roll, evenly sprinkle powdered sugar over the top. Slice and enjoy!

Recipe Tips

• Starting with eggs and cream cheese at room temperature ensures a smoother batter and filling, making the mixing process more efficient.
• Don't skip lining your baking sheet with parchment paper; it prevents the cake from sticking and makes the rolling process easier.
• Ensure the batter is spread evenly on the baking sheet to achieve a consistent thickness, which will make rolling easier and prevent cracking.
• If your cream cheese filling feels too thick or thin, adjust with a tad more powdered sugar or milk until you achieve the desired consistency.
• When applying the filling, gently unroll the cake to prevent it from tearing or cracking. After filling, refrigerate the roll for at least an hour. This sets the filling and makes slicing much easier.
• Use a sharp, serrated knife for clean slices, and wipe the blade between cuts to keep each slice looking its best.

Variations

• For a chocolate pumpkin fusion, add cocoa powder to the batter.
• Enhance texture and flavor by sprinkling chopped walnuts or pecans over the cream cheese filling before rolling.
• Replace regular flour with a gluten-free baking blend to accommodate those with gluten sensitivities.
• If you don't have pumpkin spice on hand, create your own blend using ground cloves, nutmeg, and ginger to maintain that fall essence.
• For a fruity twist, layer thin slices of strawberries or a spread of raspberry jam over the cream cheese filling before rolling.
• Add a teaspoon of instant espresso powder to the batter for a delightful coffee undertone that complements the pumpkin.
• Swap out the cream cheese filling for whipped cream, chocolate ganache, or even a caramel drizzle for a different taste profile with each variation.

Storing & Freezing

Storing: Wrap tightly in plastic wrap or place it in an airtight container in the fridge. Consume within 3-4 days for optimal freshness and flavor. 

Freezing: Wrap it tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag. The pumpkin roll can be frozen for up to three months. When you're ready to serve, thaw it in the refrigerator overnight and let it sit at room temperature for about an hour before slicing and serving.

FAQ

More Pumpkin Dessert Recipes

• Pumpkin Banana Bread
• Pumpkin Whoopie Pies
• NO BAKE PUMPKIN CHEESECAKE BARS
• PUMPKIN COFFEE CAKE

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