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Easy Brown Butter Pumpkin Roll with Cream Cheese Filling

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A cozy, nutty brown butter pumpkin roll with a tangy cream cheese filling, perfect for fall gatherings or a late-night baking craving. This forgiving recipe yields a stunning spiral dessert that’s simpler than it looks.

Ingredients

Scale
  • ¾ cup (95g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ¼ cup (½ stick, 56g) unsalted butter (for browning)
  • 1 cup (200g) granulated sugar
  • ¼ cup (50g) packed brown sugar (light or dark)
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ⅔ cup (165g) pumpkin puree (not pumpkin pie filling)
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (½ stick, 56g) unsalted butter, softened (for filling)
  • 1 cup (120g) powdered sugar, sifted (plus more for dusting)
  • 1 teaspoon vanilla extract (for filling)
  • Pinch of salt (for filling)

Instructions

  1. Brown the butter: Place ¼ cup unsalted butter in a small saucepan over medium heat. Stir constantly until it turns deep amber and smells nutty, about 5-7 minutes. Pour into a heatproof bowl and let cool for 10 minutes.
  2. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving 2 inches overhang on the long sides. Lightly spray with non-stick spray.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  4. In a large bowl, beat cooled browned butter, granulated sugar, and brown sugar with an electric mixer on medium speed until combined, about 1 minute. Add eggs one at a time, beating well after each. Stir in vanilla and pumpkin puree until smooth.
  5. Gradually add dry ingredients to wet ingredients, mixing on low just until combined. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes, until top springs back when touched and edges pull away from pan.
  7. While cake bakes, lay a clean kitchen towel on the counter and dust generously with powdered sugar. As soon as cake is out of the oven, loosen edges and invert onto the sugared towel. Peel off parchment paper.
  8. Starting at one short end, roll the cake and towel together into a tight log. Place seam-side down on a cooling rack and cool completely, about 1 hour.
  9. Make filling: In a medium bowl, beat softened cream cheese and ¼ cup softened butter until smooth, about 2 minutes. Add sifted powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Beat on low until combined, then on medium for 1 minute until fluffy.
  10. Once cake is completely cool, gently unroll. Spread filling evenly over cake, leaving a ½-inch border. Re-roll cake (without towel) tightly. Wrap in plastic wrap and refrigerate at least 2 hours or overnight.
  11. To serve: Unwrap, dust with powdered sugar, and slice into 1-inch rounds with a serrated knife, wiping knife clean between cuts.

Notes

Roll the cake while warm to prevent cracking. Use room temperature ingredients for best results. Chill thoroughly before slicing. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use vegan butter and block-style dairy-free cream cheese.

Nutrition

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

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