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Best Pumpkin Roll with Brown Butter Cream Cheese Filling

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A foolproof pumpkin roll with a nutty brown butter cream cheese filling. This recipe includes a grandmother’s trick for rolling the cake without cracking, making it perfect for fall gatherings.

Ingredients

Scale
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • 6 tablespoons unsalted butter
  • 8 ounces cream cheese, softened to room temperature
  • 1½ cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, letting it hang over the long sides. Lightly spray with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high for about 2 minutes until thick and pale. Add pumpkin puree and vanilla extract, beat on low until combined.
  4. Gradually add dry ingredients to wet ingredients, mixing on low until just incorporated. Do not overmix.
  5. Spread batter evenly into prepared pan. Bake for 12 to 15 minutes, until top springs back when lightly touched and edges begin to pull away from pan.
  6. While cake bakes, lay a clean, lint-free kitchen towel flat on counter and dust generously with powdered sugar.
  7. As soon as cake comes out of oven, run a knife around edges to loosen. Invert cake onto prepared towel, carefully peel off parchment paper. Starting at a short end, roll cake and towel together into a tight log. Place seam-side down on a wire rack and cool completely, about 1 hour.
  8. While cake cools, brown the butter: Place 6 tablespoons unsalted butter in a small, light-colored saucepan over medium heat. Stir constantly until butter melts, foams, crackles, and brown specks form (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl. Cool to room temperature.
  9. Make filling: In a large bowl, beat softened cream cheese on medium speed until smooth. Add cooled brown butter and beat until combined. Gradually add sifted powdered sugar, beating on low then medium until smooth. Add vanilla and pinch of salt, beat 1 minute until light and fluffy.
  10. Once cake is completely cool, carefully unroll. Spread filling evenly over cake, leaving a ½-inch border. Re-roll cake tightly (without towel). Wrap in plastic wrap and refrigerate at least 1 hour before slicing.
  11. When ready to serve, unwrap, trim ends, and slice into 1-inch rounds. Dust with powdered sugar just before serving.

Notes

Roll the cake while it’s still warm to prevent cracking. Use a lint-free cotton towel dusted with powdered sugar. Do not overbake the cake. Chill the assembled roll before slicing for clean cuts. Brown butter can be made ahead and cooled.

Nutrition

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

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