Simple Fall Pumpkin Pie Rolls With Cream Cheese Filling

There's nothing like the classics. This recipe does the pumpkin pie roll just right with an easy sheet pan cake and decadent cream cheese filling. Whip up this simple dessert for a fall-favorite ending to your dinner on Thanksgiving or any night of the week.

3 Eggs
1 cup Sugar
2/3 cup Unsweetened pumpkin puree
1 Zested orange
1 tsp Vanilla
3/4 cup Flour
1/2 tsp Baking soda
1/2 tsp Baking powder
1/2 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Nutmeg
Pinch of kosher salt
8 oz Cream cheese, room temp
6 tbsp Butter, room temp
1 cup Sifted powder sugar

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.

Whisk together the eggs and sugar until well combined. Then add in the orange zest, pumpkin, and vanilla. Whisk just until combined.

Place a sifter or a fine mesh strainer over the bowl and sift in the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and salt. Fold in the dry ingredients until just combined.

Spread the batter evenly onto the parchment-lined baking sheet and bake for 12-15 minutes, until the center of the cake just springs back when touched.

Using the parchment as handles, remove the cake from the pan while it is still warm and gently roll into a log. Place the cake onto a cooling rack and cool completely while you make the filling.

Whisk together the cream cheese, butter, powdered sugar, and vanilla in a large mixing bowl until smooth and spreadable. Set aside.

When the cake has cooled, gently unroll the cake and evenly spread the cream cheese mixture over the entire cake with an offset spatula or butter knife. Use the parchment to help re-roll the cake and then gently peel off the parchment.

Slice the cake and serve with a dusting of powdered sugar or whipped cream.