Description
Delight in this classic Pumpkin Roll with Cream Cheese filling, a perfect fall dessert featuring a moist, spiced pumpkin cake rolled with a rich, creamy filling. Ideal for holiday gatherings or any cozy occasion, this recipe balances warm spices and smooth cream cheese for an irresistible treat.
Ingredients
Scale
Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Prepare Pan and Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper, then lightly grease the parchment paper to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
- Beat Eggs and Sugar: In a separate large bowl, beat the eggs together with the granulated sugar until the mixture becomes thick and light in color, which helps create a light texture in the cake.
- Add Pumpkin and Vanilla: Stir in the canned pumpkin puree and vanilla extract until the batter is well combined but not over-mixed.
- Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet pumpkin mixture until just incorporated, taking care to maintain the batter’s airiness.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 13–15 minutes or until the top springs back when lightly touched, indicating doneness.
- Roll Cake in Towel: Immediately after baking, loosen the edges of the cake and invert it onto a clean kitchen towel generously sprinkled with powdered sugar. Carefully peel off the parchment paper, then starting from the short end, roll the cake up in the towel. Allow it to cool completely while rolled to maintain its shape.
- Prepare Cream Cheese Filling: Beat together the softened cream cheese, powdered sugar, unsalted butter, and vanilla extract until smooth and creamy, creating a rich frosting for the cake.
- Assemble the Pumpkin Roll: Unroll the cooled cake and spread the cream cheese filling evenly over its surface. Then, carefully re-roll the cake without the towel, wrapping it tightly.
- Chill and Serve: Wrap the rolled cake in plastic wrap and chill it in the refrigerator for at least 1 hour to set. Before serving, dust the top with powdered sugar for a festive finish.
Notes
- For clean slices, use a sharp knife and wipe it between cuts to prevent filling from sticking.
- This pumpkin roll can be made a day in advance and stored in the refrigerator well wrapped.
- It can also be frozen for up to a month; thaw thoroughly in the refrigerator before serving.
