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No-Bake Classic Pumpkin Roll with Cream Cheese Filling

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A classic pumpkin roll with cream cheese filling that’s perfect for fall gatherings. This spiced pumpkin cake is rolled with a creamy, tangy filling for a showstopping dessert that’s surprisingly easy to make.

Ingredients

Scale
  • 3 large eggs, at room temperature
  • 1 cup granulated sugar (225g)
  • 2/3 cup pumpkin puree (160g), preferably Libby’s
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour (95g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • Powdered sugar, for dusting
  • 8 oz cream cheese (226g), softened to room temperature, full-fat
  • 1/4 cup unsalted butter (57g), softened
  • 1 cup powdered sugar (120g), sifted if desired
  • 1 teaspoon vanilla extract, pure

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with non-stick spray.
  2. In a large bowl, beat eggs and granulated sugar on high speed for 2-3 minutes until thick and pale. Add pumpkin puree and lemon juice; mix until combined.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Gradually add dry ingredients to wet mixture, mixing on low speed just until incorporated. Do not overmix.
  4. Pour batter into prepared pan and spread evenly. Bake for 13-15 minutes until cake springs back when lightly touched. Start checking at 12 minutes.
  5. While cake bakes, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar. As soon as cake comes out of oven, flip it onto the sugared towel. Carefully peel off parchment paper.
  6. Starting at one short end, roll the cake up in the towel tightly but gently. Let cool completely on a wire rack, seam-side down, about 30-40 minutes.
  7. While cake cools, beat softened cream cheese and butter together until smooth and fluffy, about 2 minutes on medium speed. Add powdered sugar and vanilla extract; beat until combined. Scrape down sides of bowl. If filling seems too soft, refrigerate for 10 minutes.
  8. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a 1-inch border on all sides. Reroll cake without the towel, rolling as tightly as possible without squeezing filling out.
  9. Wrap rolled cake tightly in plastic wrap and refrigerate for at least 2 hours, preferably overnight. When ready to serve, trim ends, dust with powdered sugar, and slice into 1-inch rounds.

Notes

Don’t skip the lemon juice; it reacts with baking soda to keep cake tender. Roll cake in towel while still warm to train it to hold shape. Cool completely before adding filling to prevent melting. Use a serrated knife for clean slices. For best results, make a day ahead.

Nutrition

Keywords: pumpkin roll, pumpkin dessert, cream cheese filling, fall dessert, Thanksgiving dessert, no-bake dessert, pumpkin cake roll

Find it online: https://freshforkful.com/no-bake-classic-pumpkin-roll-with-cream-cheese-filling/