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Easy Cinnamon Sugar Pumpkin Roll with Cream Cheese Filling

cinnamon sugar pumpkin roll - featured image
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A quick and impressive fall dessert featuring a spiced pumpkin sponge rolled with creamy cream cheese filling and coated in crunchy cinnamon sugar. Perfect for last-minute gatherings or holiday celebrations.

Ingredients

Scale
  • ¾ cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • ¾ cup all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 8 ounces cream cheese, softened to room temperature
  • ¼ cup unsalted butter (4 tablespoons), softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on sides. Lightly spray parchment with non-stick cooking spray. Do not grease the sides of the pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed for 2-3 minutes until thick, pale, and ribbon-like. Add pumpkin puree and mix on low until just combined.
  4. Gradually add dry ingredients to wet mixture, mixing on low speed until just incorporated. Do not overmix. Fold once or twice with a spatula to ensure even mixing.
  5. Pour batter into prepared pan and spread evenly with an offset spatula (it will be a thin layer). Bake for 12-15 minutes until top springs back when lightly touched and edges pull away from pan.
  6. While cake is still warm, run a knife around edges to loosen. Dust a clean kitchen towel generously with powdered sugar. Invert cake onto towel and carefully peel off parchment paper.
  7. Starting from the short end, roll cake up tightly in the towel. Let cool completely on a wire rack for 30-40 minutes.
  8. While cake cools, make filling: In a medium bowl, beat softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add sifted powdered sugar and vanilla extract, beat on low until combined, then increase to medium speed and beat for 2 minutes until light and fluffy.
  9. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border around edges. Starting from the same short end, roll cake back up (without towel). Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
  10. Just before serving, mix granulated sugar and cinnamon together in a shallow dish. Unwrap chilled roll, gently brush off excess powdered sugar, and roll entire log in cinnamon sugar mixture, pressing gently to adhere. Slice with a sharp knife, wiping blade clean between cuts.

Notes

Roll the cake while it’s still warm to prevent cracking. Use room temperature ingredients for best results. Chill the assembled roll for at least 1 hour before slicing for clean cuts. For best flavor, make a day ahead. Add cinnamon sugar coating just before serving to keep it crunchy.

Nutrition

Keywords: pumpkin roll, cinnamon sugar pumpkin roll, pumpkin dessert, fall dessert, cream cheese filling, pumpkin spice, easy pumpkin recipe

Find it online: https://tablemira.com/easy-cinnamon-sugar-pumpkin-roll-with-cream-cheese-filling/