This Pumpkin Roll is a perfectly rolled pumpkin cake filled with creamy cream cheese filling and dusted with powdered sugar! It is easy Thanksgiving Dessert that you definitely need to make this year!

Pumpkin Roll with Cream Cheese Filling is an ideal dessert for Thanksgiving and the fall season. This festive treat features a tender pumpkin cake, spiced with warm autumn flavors like cinnamon and nutmeg. The cake is rolled around a rich, smooth cream cheese filling that perfectly complements the spiced pumpkin. This dessert is not only delicious but also visually impressive, making it a standout addition to your holiday table. The pumpkin roll is easy to make and requires minimal ingredients, making it a go-to recipe for busy fall days. After being rolled and chilled, the cake slices beautifully, revealing the creamy swirl inside. The contrast between the spiced pumpkin and the sweet, tangy cream cheese filling creates a delightful balance of flavors. This dessert is perfect for those who love classic fall flavors with a touch of elegance. It’s a great way to use seasonal pumpkin puree and bring the taste of autumn to your celebration.

How to Make a Pumpkin Roll?
• Preheat the Oven
• Prepare the Pumpkin Roll Batter
• Bake the Pumpkin Roll
• Roll the Cake
• Prepare the Cream Cheese Filling
• Assemble the Pumpkin Roll
• Chill and Serve
Why does My Roll Crack?
Roll cakes can crack if over-baked or if you wait too long to roll it. You need to roll them up right after they come out of the oven.
How Long does Pumpkin Roll Last in Fridge?
Your roll cake last three days in the refrigerator. Make sure to wrap well in plastic so it does not dry out.
Can you Freeze Pumpkin Roll Cake?
Yes! This is great dessert to make ahead of time or make two while you have got all the ingredients out. Just wrap it in plastic wrap and place in the freezer up to 3 months. Let it thaw out slowly before serving.

Whether served at the end of a Thanksgiving feast or as a special treat on a cool autumn evening, this pumpkin roll is sure to be a crowd-pleaser. Dust it with powdered sugar for an extra festive touch. Enjoy this easy, delicious dessert that embodies the essence of fall!

Classic Pumpkin Roll

Recipe by lidiacookbook.comCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

25

minutes

Cooking time

15

minutes

Total time

40

minutes

This Pumpkin Roll is a perfectly rolled pumpkin cake filled with creamy cream cheese filling and dusted with powdered sugar! It is easy Thanksgiving Dessert that you definitely need to make this year!

Ingredients

• For the Pumpkin Roll:

• ¾ cup all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ¼ teaspoon salt

• 3 large eggs

• 1 cup granulated sugar

• 2/3 cup canned pumpkin puree

• 1 teaspoon vanilla extract

• Powdered sugar (for dusting)

• For the Cream Cheese Filling:

• 8 oz cream cheese, softened

• 1 cup powdered sugar, sifted

• 6 tablespoons unsalted butter, softened

• 1 teaspoon vanilla extract

Directions

• Preheat your oven to 375°F (190°C). Grease a 15x10x1-inch jelly roll pan, line it with parchment paper, and grease the paper. Dust the parchment paper lightly with flour.
• To make Pumpkin Roll Batter:
• In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
• In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on medium speed until thick and light in color, about 2-3 minutes.
• Add the pumpkin puree and vanilla extract, and mix until combined. Gradually add the flour mixture, mixing just until combined.
• Spread the batter evenly in the prepared jelly roll pan.
• Bake for 12-15 minutes, or until the top of the cake springs back when lightly touched.
• While the cake is baking, lay out a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
• Roll the Cake:
• As soon as the cake comes out of the oven, run a knife around the edges to loosen it from the pan.
• Carefully turn the cake out onto the prepared towel and peel off the parchment paper, starting from one of the short ends, gently roll up the cake in the towel, rolling the towel inside the cake.
• Let it cool completely, seam side down.
• To make Cream Cheese Filling:
• In a medium mixing bowl, beat the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
• Assemble the Pumpkin Roll:
• Once the cake has cooled completely, carefully unroll it and spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges.
• Roll the cake back up, this time without the towel, starting from the same end as before.
• Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour before serving.
• Dust with additional powdered sugar before slicing and serving.