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Perfect Pumpkin Roll with Brown Butter Cream Cheese Filling

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This pumpkin roll features a tender, flexible cake and a rich, nutty brown butter cream cheese filling. It’s a showstopper that looks impressive but is surprisingly easy to make, perfect for fall gatherings and holiday hosting.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting the towel
  • 8 ounces (1 block) cream cheese, softened
  • 6 tablespoons unsalted butter
  • 1 ½ cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line your jelly roll pan with parchment paper, leaving a little overhang on the two long sides. Lightly spray the parchment paper with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, beat the eggs and granulated sugar together with an electric mixer on high speed for about 3-4 minutes until thick, pale, and fluffy. Beat in the pumpkin puree and vanilla extract until just combined.
  4. Gently fold the dry ingredients into the wet ingredients with a spatula until no streaks of flour remain. Do not overmix.
  5. Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 13-15 minutes, or until the top springs back when lightly touched.
  6. While the cake bakes, lay a clean kitchen towel flat on the counter and dust it generously with powdered sugar.
  7. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Carefully lift the cake out of the pan using the parchment paper overhang and invert it directly onto the sugared towel. Carefully peel off the parchment paper.
  8. Starting at one of the short ends, roll the cake and the towel together into a tight log. Let it cool completely on a wire rack, seam-side down.
  9. While the cake cools, make the filling. In a small saucepan over medium heat, melt the butter. Swirl the pan occasionally until the butter foams and the milk solids turn a golden brown and smell nutty. Remove from heat immediately and pour into a small bowl to cool to room temperature.
  10. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Beat in the cooled brown butter, powdered sugar, vanilla extract, and a pinch of salt until smooth, creamy, and spreadable.
  11. Once the cake is completely cool, carefully unroll it. Spread the brown butter filling evenly over the cake, leaving a 1-inch border around the edges.
  12. Using the towel to help you, re-roll the cake tightly, this time without the towel. Wrap the finished roll tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.

Notes

Roll the cake while it is still warm to prevent cracking. Watch the butter closely when browning to avoid burning. Use room temperature ingredients for best results. For clean slices, refrigerate the roll for at least an hour and use a sharp serrated knife, wiping the blade between cuts.

Nutrition

Keywords: pumpkin roll, brown butter, cream cheese filling, fall dessert, Thanksgiving, pumpkin dessert, easy pumpkin roll

Find it online: https://sparklespoon.com/perfect-pumpkin-roll-with-brown-butter-cream-cheese-filling/