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Pumpkin Roll with Brown Butter Cream Cheese Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 84 reviews
  • Author: Jasmine
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Roll with Brown Butter Cream Cheese Filling is a delightful fall dessert featuring a light, spiced pumpkin cake rolled with a rich, creamy filling made from brown butter and cream cheese. The cake is baked in a jelly roll pan, rolled warm to create a perfect log, and filled with a luscious, flavorful filling that’s perfect for seasonal celebrations and cozy gatherings.

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

  1. Preheat and prepare pan: Preheat your oven to 375°F (190°C) and place the rack in the center. Spray a 12×17-inch jelly roll pan with cooking spray and line it with parchment paper extending above all sides. Spray the parchment paper to prevent sticking.
  2. Mix pumpkin cake batter: In a stand mixer bowl, beat 3 eggs for 1 minute. Add granulated sugar, brown sugar, vanilla extract, and pumpkin puree. Mix until fully combined. Gradually add the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Mix on low speed until just combined.
  3. Bake the cake: Pour the batter evenly into the prepared pan, spreading it to all corners. Bake for 13-15 minutes until the cake springs back when touched lightly and a toothpick inserted comes out clean. Remove from oven.
  4. Roll the cake warm: Lift the cake out using the parchment paper and transfer to a countertop. While still warm, roll the cake gently into a log starting from a short edge, keeping it rolled with the parchment inside. Place it seam side down on a cooling rack and let cool completely for about 1 1/2 hours.
  5. Prepare brown butter: In a small saucepan over medium heat, melt the butter and allow it to foam. Continue cooking until the butter turns golden with brown bits on the bottom. Remove from heat and refrigerate for about 10 minutes until it firms to a softened solid state.
  6. Make cream cheese filling: Beat the cooled brown butter, cream cheese, vanilla extract, salt, and powdered sugar on low to medium speed until combined. Then beat at high speed for 2-3 minutes until the filling is smooth and creamy, scraping the bowl sides occasionally.
  7. Assemble the pumpkin roll: Carefully unroll the cooled cake, remove the parchment paper, and spread the filling evenly over the surface, leaving 1/2 inch border around edges. Re-roll the cake tightly but gently to keep the filling inside as much as possible.
  8. Chill before serving: Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set the filling and make slicing easier.
  9. Serve: Remove from fridge, unwrap, dust the top with powdered sugar if desired, and cut into 1-inch slices. Enjoy this moist and flavorful pumpkin roll as a perfect seasonal dessert.

Notes

  • Brown butter can be prepared ahead and stored in the refrigerator until needed. The filling can also be made in advance.
  • If you prefer, the filling tastes great even if the butter is not browned.
  • For added flavor and texture, sprinkle mini chocolate chips on the filling before rolling the cake.
  • If using a standard 10×15-inch jelly roll pan instead of 12×17 inches, expect a thicker cake and increase bake time to 18-20 minutes.
  • To properly line your pan with parchment, cut the paper a few inches larger than your pan, then cut diagonally at the corners to help it fit smoothly.
  • An offset spatula is ideal for spreading batter evenly in the pan and for smoothing the filling over the cake.

Nutrition

  • Serving Size: 1 slice (about 1/14th of roll)
  • Calories: 250
  • Sugar: 24g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 55mg

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