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Perfect Brown Butter Pumpkin Roll with Easy Cream Cheese Filling

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A tender, no-crack pumpkin roll with nutty brown butter and creamy cream cheese filling. This foolproof recipe delivers a stunning spiral dessert that’s perfect for fall gatherings and holiday entertaining.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • ¼ cup brown butter, cooled slightly
  • Powdered sugar for dusting
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Brown the butter: Place ¼ cup butter in a small saucepan over medium heat. Swirl occasionally as it melts. The butter will foam, then subside. Once the foam clears and golden-brown specks form at the bottom, remove from heat immediately and pour into a heat-safe bowl. Let cool.
  2. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly spray parchment with nonstick spray.
  3. In a small bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
  4. In a large mixing bowl, beat eggs and granulated sugar on high speed for 3-4 minutes until thick, pale, and ribbon-like.
  5. Reduce mixer speed to low. Add pumpkin puree, vanilla extract, and cooled brown butter. Mix just until combined.
  6. Add flour mixture in two additions, folding gently with a spatula until no streaks of flour remain. Do not overmix.
  7. Pour batter into prepared pan and spread evenly. Bake for 12-14 minutes until top springs back when lightly touched and edges just start to pull away from the pan.
  8. While cake bakes, lay a clean kitchen towel flat on the counter and dust generously with powdered sugar. As soon as cake comes out of the oven, run a knife around edges to loosen. Invert pan onto sugared towel. Peel off parchment paper. Starting from a short end, roll cake and towel together into a tight log. Let cool completely, seam-side down, on a wire rack (about 1 hour).
  9. While cake cools, beat softened cream cheese and butter together until smooth and fluffy, about 2 minutes. Add sifted powdered sugar, vanilla, and salt. Beat on low until combined, then increase to medium-high for 1 minute until light and spreadable.
  10. Once cake is completely cool, gently unroll it. Spread cream cheese filling evenly over cake, leaving a ½-inch border on all sides.
  11. Starting from the same short end, roll cake back up without the towel. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.
  12. Unwrap chilled roll, trim ends, and slice into 1-inch rounds using a sharp serrated knife. Dust with powdered sugar before serving.

Notes

Roll the cake while it’s still warm to prevent cracking. Cool completely before filling. Chill at least 2 hours before slicing for clean cuts. The roll can be made up to 2 days ahead and stored in the refrigerator. Do not freeze the assembled roll.

Nutrition

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

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