Deliciously Spiced Pumpkin Cream Cheese Cake Roll: A Fall Favorite

This Pumpkin Cream Cheese Cake Roll is the ultimate fall treat, blending the perfect balance of soft, spiced pumpkin cake with a rich, creamy cheese filling. It’s the kind of dessert that’s sure to steal the spotlight at any fall gathering, holiday feast, or even a cozy afternoon snack. With the right tools, like our sturdy aluminum half sheet pan for even baking and a sleek stainless steel rack for easy cooling, this delicious cake roll comes together effortlessly and looks as good as it tastes. Whether you're impressing guests or indulging in a seasonal treat, this pumpkin roll will make any occasion feel special.

Ingredients:

For the Pumpkin Cake:

• 3/4 cup all-purpose flour
• 1 tsp. baking powder
• 1 tbsp. pumpkin pie spice
• 1/4 tsp. kosher salt
• 3 eggs, lightly beaten
• 1 1/2 tsp. vanilla extract
• 1 cup sugar
• 2/3 cup canned pumpkin
• Powdered sugar (for dusting)

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 6 tbsp. salted butter, softened
• 1tsp. vanilla extract

Instructions:

• Preheat your oven to 375°F (190°C). Line a 18x13-inch half sheet pan with parchment paper, ensuring the paper hangs over the edges for easy removal. Lightly grease the paper. Set aside.
• In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, and salt.
• In a large mixing bowl, combine sugar, eggs, vanilla extract, and pumpkin puree and whisk until smooth.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Pour the batter into the prepared pan, spreading it evenly into the corners.
• Bake for 15 minutes, or until the cake springs back when gently touched and a toothpick inserted comes out clean.
• Remove the cake from the oven and let it cool for 5 minutes. While it is still warm turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up in the towel while it’s still warm, starting from the short edge. Allow it to cool completely on a wire rack.

2. Make the Cream Cheese Filling:

• While the cake is cooling, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
• Add powdered sugar, vanilla extract, and a pinch of salt. Beat until fully combined and smooth.

3. Assemble the Cake Roll:

• Once the cake has completely cooled, gently unroll it from the towel.
• Spread the cream cheese filling evenly over the entire inner surface of the cake, leaving a small border around the edges.
• Carefully roll the cake back up, this time without the towel, and place it seam-side down on a serving platter. You may wrap in plastic for a tighter roll. 
• Refrigerate the roll for at least an hour to set the filling and help it hold its shape.

4. Serve:

• Dust with powdered sugar before serving for a festive touch.
• Slice into 1-inch pieces and enjoy the perfect combination of moist pumpkin cake and creamy filling!

Tips:

• If you want a lighter filling, you can fold in some whipped cream into the cream cheese mixture.
• Be sure to let the cake cool completely before filling to prevent the cream cheese filling from melting.
• This cake roll can be made a day in advance and stored in the fridge for an even more flavorful treat.

Enjoy the seasonal flavors of fall in every bite of this Pumpkin Cream Cheese Cake Roll!