Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
easy pumpkin roll - featured image

Easy Pumpkin Roll: Best Cream Cheese Dessert for the Grill

  • Author: Lara
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

A forgiving and flavorful pumpkin roll baked on a grill using indirect heat for a subtle smoke flavor. This dessert features a tender spiced cake rolled with a rich cream cheese filling, perfect for fall gatherings.

Ingredients

Scale
  • 1 cup granulated sugar (200g)
  • 3 large eggs (room temperature)
  • 1/2 cup vegetable oil (120ml)
  • 1 cup pumpkin puree (245g, canned)
  • 1 tsp vanilla extract (5ml)
  • 3/4 cup all-purpose flour (95g)
  • 1 tsp baking powder (5g)
  • 1 tsp baking soda (5g)
  • 2 tsp pumpkin pie spice (6g)
  • 1/2 tsp salt (3g)
  • 8 oz full-fat cream cheese, brick style (225g)
  • 1 cup confectioners’ sugar, sifted (120g)
  • Confectioners’ sugar for dusting and rolling (approx. 2 tbsp + extra for towel)

Instructions

  1. Preheat grill for indirect heat to 350°F (175°C). For charcoal, pile coals on one side with a drip pan on the other. For gas, turn on only one burner to medium.
  2. Line a 13×18 inch jelly roll pan with parchment paper. Grease the pan and the parchment paper.
  3. In a large bowl, beat eggs and granulated sugar on high speed for 5 minutes until pale, thick, and ribbon-like.
  4. Reduce speed to low. Add pumpkin puree, vegetable oil, and vanilla extract. Mix until combined.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
  6. Sift dry ingredients over the wet mixture and gently fold in with a spatula until just combined. Do not overmix.
  7. Pour batter into the prepared pan and spread evenly.
  8. Place pan on the grill over indirect heat. Close lid and bake for 15-18 minutes until edges pull away and cake springs back when touched.
  9. While cake bakes, lay a clean, lint-free kitchen towel on a flat surface and sprinkle generously with confectioners’ sugar.
  10. As soon as cake is done, loosen edges with a knife. Invert hot cake onto the sugared towel and carefully peel off parchment.
  11. Starting from the short end, roll the cake up tightly with the towel inside. Let it cool completely in this rolled position on a wire rack.
  12. While cake cools, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
  13. Unroll the cooled cake. Spread cream cheese filling evenly over the surface, leaving a small border at the edges.
  14. Carefully roll the cake up again without the towel. Place seam-side down on a serving platter.
  15. Refrigerate for at least 2 hours (or overnight) to firm up the filling.
  16. Dust with powdered sugar before serving. Slice with a sharp knife, wiping it between cuts.

Notes

Roll the cake while it is still warm to prevent cracking. Use brick cream cheese, not spread, for the filling. Ensure the grill temperature stays around 350°F. The dessert tastes better the next day as flavors meld. Do not freeze sliced pieces; freeze the whole uncut roll instead.

  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of the
  • Calories: 220
  • Sugar: 20
  • Sodium: 180
  • Fat: 11
  • Saturated Fat: 5
  • Carbohydrates: 28
  • Fiber: 1
  • Protein: 4

Keywords: pumpkin roll, cream cheese filling, grilled dessert, fall baking, pumpkin spice, easy dessert, grill recipes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://alldinnerecipes.com/easy-pumpkin-roll-best-cream-cheese-dessert-for-the-grill/