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Classic Pumpkin Roll with Cream Cheese Filling Recipe

Classic Pumpkin Roll with Cream Cheese Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 18 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour (includes cooling and assembly)
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Indulge in the classic flavors of fall with this delightful recipe for a pumpkin roll filled with a luscious cream cheese filling. This iconic dessert is perfect for any autumn gathering or as a sweet treat to enjoy with loved ones.

Ingredients

For the Cake:

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

For the Filling:

  • 8 ounces cream cheese (softened)
  • 1 cup powdered sugar (sifted)
  • 6 tablespoons unsalted butter (softened)
  • 1 teaspoon vanilla extract

    • For Assembly:

    • Powdered sugar (for dusting towel and finished roll)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line with parchment paper, leaving some overhang.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a large bowl, beat eggs and granulated sugar until thick and pale. Mix in pumpkin puree. Gradually fold in the dry ingredients until fully incorporated.
  4. Spread the batter evenly into the prepared pan. Bake for 13–15 minutes, or until the top springs back when touched.
  5. While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
  6. Immediately after removing the cake from the oven, loosen the edges and carefully invert it onto the towel. Peel off parchment paper and gently roll the cake up with the towel, starting from the short end. Let it cool completely.
  7. Meanwhile, make the filling by beating together cream cheese, powdered sugar, butter, and vanilla until smooth and fluffy.
  8. Once the cake is cool, unroll it carefully. Spread the cream cheese filling evenly over the surface. Re-roll the cake (without the towel) and place seam-side down on a platter. Dust with powdered sugar before serving. Chill at least 30 minutes before slicing.

Notes

  • The roll can be made up to 2 days in advance and stored in the fridge.
  • For a clean slice, use a serrated knife and wipe between cuts.

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