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Pumpkin Roll with Cream Cheese Filling Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Roll with Cream Cheese Filling is a soft, spiced pumpkin cake rolled with a rich and creamy sweetened cream cheese filling. It combines the flavors of cinnamon and nutmeg with moist pumpkin puree for a perfect fall dessert. The cake is baked in a jelly roll pan, rolled warm with a sugared towel to prevent cracking, then filled and chilled to set. Ideal for holiday gatherings or cozy autumn treats.

Ingredients

Scale

For the Pumpkin Cake:

  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for dusting)

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the batter: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. In another bowl, beat the eggs and granulated sugar together using an electric mixer until the mixture is thick and pale, then gently fold in the pumpkin puree and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  2. Bake the cake: Preheat your oven to 375°F (190°C). Line a jelly roll pan with parchment paper and lightly grease it. Spread the pumpkin batter evenly into the pan. Bake for 13-15 minutes or until the cake springs back when lightly touched or a toothpick inserted in the center comes out clean.
  3. Roll the cake: While the cake is still warm, generously dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel, peel off the parchment paper, and starting from one short side, roll the cake up tightly with the towel inside. This helps prevent cracking as it cools. Allow the rolled cake to cool completely.
  4. Make the cream cheese filling: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the filling is fluffy and well combined.
  5. Fill and re-roll the cake: Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Re-roll the cake gently but firmly, this time without the towel, to create the classic pumpkin roll shape.
  6. Chill before serving: Wrap the filled pumpkin roll tightly in plastic wrap and refrigerate it for at least 1 hour to allow the filling to set. Before serving, dust with additional powdered sugar if desired. Slice to serve and enjoy!

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, to ensure the right consistency and flavor.
  • Rolling the cake while warm with the towel helps prevent cracks in the cake.
  • Make sure the cream cheese and butter are softened to room temperature for a smooth filling.
  • This cake can be made a day ahead and stored in the refrigerator, wrapped tightly to keep it fresh.
  • For easier slicing, chill the cake well before cutting to help maintain its shape.

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Find it online: https://whisksweetly.com/pumpkin-roll-with-cream-cheese-filling-recipe-2/