Description
This Pumpkin Roll with Brown Butter Cream Cheese Filling is a delightful autumn dessert featuring a moist, spiced pumpkin cake rolled with a rich, creamy brown butter cream cheese filling. Perfect for fall gatherings, this classic pumpkin roll combines warm spices, creamy sweetness, and a tender cake texture into a visually impressive and delicious treat.
Ingredients
Scale
Pumpkin Cake
- 3 eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 3/4 cup Libby’s 100% Pure Pumpkin (not pumpkin pie mix)
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Powdered sugar for dusting (optional)
Filling
- 6 tablespoons unsalted butter
- 6 ounces cream cheese, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- Pinch of salt
Instructions
- Prepare the Pumpkin Cake Batter: Preheat your oven to 375°F (190°C) and position the rack in the center. Spray a 12×17-inch jelly roll pan with cooking spray and line it with parchment paper, allowing an overhang on all sides. Spray the parchment paper lightly to prevent sticking.
- Mix Wet Ingredients: In a stand mixer bowl, beat the eggs on medium speed for 1 minute. Add the granulated sugar, brown sugar, vanilla extract, and pure pumpkin; mix until fully combined.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt to the pumpkin mixture. Mix on low speed until just combined.
- Bake the Cake: Pour the batter evenly into the prepared pan, spreading carefully to the edges. Bake the cake for 13-15 minutes, or until it springs back when touched lightly and a toothpick inserted in the center comes out clean. Remove from oven.
- Roll the Cake Warm: Immediately lift the cake out of the pan by the parchment and transfer it to a clean countertop. Without removing the parchment, gently roll the cake into a log starting from the short end. This step is crucial to prevent cracking. Place the rolled cake seam side down on a cooling rack and let it cool completely for about 1.5 hours.
- Prepare the Brown Butter Cream Cheese Filling: In a small saucepan over medium heat, melt the butter and cook it until it foams and the milk solids turn golden brown with fragrant brown bits. Remove from heat and chill for about 10 minutes until soft but not liquid.
- Mix the Filling: In a mixer bowl, beat the cooled brown butter, room temperature cream cheese, vanilla extract, salt, and powdered sugar on low to medium speed until combined. Then increase to high speed and beat for 2-3 minutes until smooth and creamy, scraping down the bowl as needed.
- Assemble the Pumpkin Roll: Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving about 1/2 inch border on all edges. Re-roll the cake gently but snugly, removing the parchment paper as you roll. It’s okay if some filling spills out slightly.
- Chill the Roll: Wrap the completed pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
- Serve: When ready to serve, unwrap the roll, dust the top with powdered sugar if desired, and slice into 1-inch pieces. Enjoy!
Notes
- Brown butter can be prepared ahead and stored in the refrigerator until ready to use. The filling can also be made in advance.
- The filling tastes great even if the butter is not browned.
- For added flavor and texture, sprinkle mini chocolate chips onto the filling before rolling the cake.
- If using a smaller 10×15-inch jelly roll pan, expect a thicker cake; increase baking time to 18-20 minutes accordingly.
- To easily line the pan with parchment, cut the parchment paper diagonally at all corners to help it fit snugly inside the pan.
- An offset spatula is ideal for spreading cake batter evenly in the pan and for smoothing the filling on the cake.
Nutrition
- Serving Size: 1 slice (approx. 1/14th of roll)
- Calories: 290
- Sugar: 26g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
