Print

Amazing Pumpkin Roll with Cream Cheese Filling: A 6-Step Guide to Pure Bliss

Pumpkin Roll with Cream Cheese Filling
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe makes a classic, elegant fall dessert. It is a spiced pumpkin sponge cake rolled up with a sweet cream cheese filling. This visually impressive dessert is a holiday tradition for many.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, extending the paper over the edges. Grease the parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.
  3. In a large bowl, beat the eggs and granulated sugar with an electric mixer until light and fluffy. Beat in the pumpkin puree and 1 teaspoon vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Pour the batter evenly into the prepared pan. Bake for 13-15 minutes, or until the cake springs back when lightly touched.
  6. While the cake is baking, lay a clean kitchen towel flat and generously dust it with powdered sugar.
  7. Immediately after removing the cake from the oven, carefully invert it onto the prepared towel. Gently peel off the parchment paper.
  8. Starting from a short end, carefully roll the warm cake and towel together. Place the rolled cake, seam-side down, on a wire rack and let it cool completely.
  9. For the filling: In a medium bowl, beat the softened cream cheese, softened butter, and 1 teaspoon vanilla extract until smooth. Gradually beat in the powdered sugar until the filling is light and fluffy.
  10. 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.
  11. Carefully re-roll the cake, without the towel, keeping it as tight as possible.
  12. Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing and serving.

Notes

  • Make sure your cream cheese and butter are at room temperature for a smooth filling.
  • Do not overbake the cake, or it will crack when rolled.
  • Dusting the towel generously with powdered sugar prevents the cake from sticking.
  • Chilling the roll makes it easier to slice cleanly.

Nutrition

Find it online: https://whiskdaily.com/pumpkin-roll-cream-cheese-filling/