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Classic Pumpkin Roll with Cream Cheese Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 49 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Classic Pumpkin Roll with Cream Cheese Filling is a festive and delicious dessert perfect for fall gatherings. A light and fluffy pumpkin sponge cake rolled around a smooth, sweetened cream cheese filling creates the perfect balance of spices and creamy texture. Finished with a dusting of powdered sugar, this delightful roll is sure to impress your family and friends.

Ingredients

Cake

  • 3/4 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3 large eggs
  • 2/3 cup canned pumpkin puree

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tbsp unsalted butter, softened
  • 1 tsp vanilla extract

For Dusting

  • Powdered sugar

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, ground cloves, and salt until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs and canned pumpkin puree together until the mixture is smooth and uniform.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the pumpkin and egg mixture, stirring until fully incorporated and smooth.
  5. Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 13 to 15 minutes, or until the cake springs back lightly when touched.
  6. Roll the Cake: While the cake is baking, lay out a clean kitchen towel and generously dust it with powdered sugar. When the cake is done, immediately invert it onto the sugared towel. Carefully peel off the parchment paper, then roll the cake and towel together from the short side. Let the rolled cake cool completely on a wire rack.
  7. Prepare the Filling: In a mixing bowl, beat the softened cream cheese, sifted powdered sugar, softened butter, and vanilla extract until the mixture is smooth, creamy, and well combined.
  8. Assemble the Roll: Once the cake has cooled completely, carefully unroll the cake. Spread the cream cheese filling evenly over the surface, then re-roll the cake without the towel. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
  9. Serve: Just before serving, dust the pumpkin roll with additional powdered sugar. Slice into servings and enjoy.

Notes

  • Be sure to roll the cake while it is still warm to prevent cracking.
  • Use a fine dusting of powdered sugar on the towel to prevent the cake from sticking during the rolling process.
  • The pumpkin puree should be well-drained if too watery to avoid a soggy cake.
  • Refrigerate the roll well wrapped to ensure it holds its shape and the filling sets perfectly.
  • For added flavor, consider adding a pinch of nutmeg or ginger to the dry spices.

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