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Amazing Classic Pumpkin Roll with Cream Cheese Filling: A 1-Hour Delight

Classic Pumpkin Roll with Cream Cheese Filling
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This classic pumpkin roll features a moist, spiced pumpkin sponge cake wrapped around a rich, creamy cheese filling. It is an impressive and traditional dessert, perfect for fall holidays and special occasions.

Ingredients

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  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 cup powdered sugar (for dusting)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan. Line with parchment paper, leaving an overhang on the short sides. Grease the parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
  3. In a large bowl, beat eggs and granulated sugar until light and fluffy. Stir in pumpkin puree. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
  4. Spread batter evenly into the prepared pan. Bake for 13-15 minutes, or until the cake springs back when lightly touched.
  5. While the cake bakes, lay a clean kitchen towel flat on your counter. Dust generously with 1 cup of powdered sugar.
  6. Immediately upon removing the cake from the oven, invert it onto the prepared towel. Carefully peel off the parchment paper.
  7. Starting from a short end, carefully roll the warm cake and towel together. Place the rolled cake, seam-side down, on a wire rack to cool completely.
  8. For the filling, beat softened cream cheese, softened butter, and vanilla extract in a medium bowl until smooth. Gradually add 4 cups powdered sugar, beating until light and fluffy.
  9. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
  10. Carefully re-roll the cake without the towel. Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing and serving.

Notes

  • Ensure the cake is completely cool before unrolling and spreading the filling to prevent the filling from melting.
  • Dusting the towel generously with powdered sugar prevents the cake from sticking.
  • For best results, use full-fat cream cheese for a richer filling.

Nutrition

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