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Pumpkin Roll with Cream Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 72 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes plus chilling time
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Pumpkin Roll with Cream Cheese is a festive and moist dessert perfect for fall and holiday occasions. Featuring a spiced pumpkin cake rolled with a smooth, creamy vanilla cream cheese filling, it combines warm spices and a rich texture for a delightful treat that can be made ahead for convenience.

Ingredients

Dry Ingredients

  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Wet Ingredients

  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon vanilla extract

Filling

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

Other

  • Powdered sugar for dusting

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until thoroughly combined.
  3. Beat Wet Ingredients: In a separate large bowl, beat the eggs and granulated sugar together using an electric mixer until the mixture becomes thick and pale. Then add the pumpkin puree and vanilla extract, mixing until smooth.
  4. Combine Mixtures: Gradually fold the dry ingredients into the wet pumpkin mixture, stirring gently just until all the dry ingredients are incorporated to keep the batter light and airy.
  5. Bake the Cake: Evenly spread the batter into the prepared jelly roll pan. Bake for 13 to 15 minutes or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
  6. Roll the Cake While Warm: Immediately dust a clean kitchen towel with powdered sugar. Turn the hot cake out onto the towel, carefully peel off the parchment paper, and roll the cake up in the towel starting from the short end to create the roll shape. Let it cool completely while rolled up.
  7. Prepare the Cream Cheese Filling: Using a mixer, beat the softened cream cheese, butter, powdered sugar, and vanilla extract together until the mixture is smooth and creamy, with no lumps.
  8. Assemble the Pumpkin Roll: Once the cake has fully cooled, gently unroll it. Spread the cream cheese filling evenly over the surface, then carefully roll the cake back up tightly, without the towel this time.
  9. Chill the Roll: Wrap the pumpkin roll tightly in plastic wrap and refrigerate it for at least 1 hour to set the filling and make slicing easier.
  10. Serve: After chilling, slice the roll into approximately 10 slices and serve. Dust with additional powdered sugar if desired.

Notes

  • Roll the cake while it is warm to prevent cracking and make rolling easier.
  • The pumpkin roll can be prepared a day ahead and stored wrapped in the refrigerator for the best flavor and texture.
  • If you don’t have parchment paper, you can grease the pan generously but parchment is preferred for easier release.
  • Use a kitchen towel dusted with powdered sugar to avoid sticking when rolling the cake.
  • For sharper slices, chill the roll thoroughly before slicing.

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