9 Incredible Pumpkin Desserts that Aren't Pie

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Pumpkin Cake Roll

This pumpkin roll is a show-stopping dessert featuring a light and tender pumpkin sponge cake rolled up with a rich, tangy cream cheese filling. Enjoy this perfectly spiced pumpkin roll with its creamy, dreamy cream cheese filling for a festive dessert that’s as beautiful as it is delicious!

Ingredients (for 10 servings):

For the Cake:

• ¾ cup all-purpose flour
• ¾ cup pumpkin puree
• ½ cup coconut sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp baking powder
• ¼ tsp baking soda
• Pinch of salt
• Powdered sugar (for dusting)

For the Filling:

• 8 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and dust with powdered sugar.
2. In a bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
3. In a separate large bowl, beat the eggs and coconut sugar until thick and pale. Add the pumpkin puree and vanilla extract, mixing until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
4. Spread the batter evenly in the prepared jelly roll pan. Bake for 12-15 min. or until the cake springs back when lightly touched.
5. Carefully peel off the parchment paper. Starting at the short end, roll the cake up in the towel and let it cool completely.
6. For the filling, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
7. Once the cake is cool, unroll it gently and spread the cream cheese filling evenly over the surface. Re-roll the cake without the towel, wrapping it tightly.
8. Refrigerate for at least 1 hr. before dusting with powdered sugar.  Slice into 10 even pieces and serve.