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Irresistible Pumpkin Roll with Cream Cheese Filling

A delightful Pumpkin Roll with a rich cream cheese filling, perfect for fall gatherings.

Ingredients

Scale
  • 1/4 cup powdered sugar (for dusting)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 large eggs (room temperature)
  • 1 cup granulated sugar
  • 3/4 cup pumpkin puree
  • 8 oz cream cheese (room temperature)
  • 6 tablespoons unsalted butter (room temperature)
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 13×18 inch jelly roll pan and line it with parchment paper.
  2. Dust a clean kitchen towel with powdered sugar and set it aside.
  3. Sift together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a medium bowl.
  4. Beat the eggs and granulated sugar in a large bowl using an electric mixer on medium-high speed for about 5 minutes.
  5. Fold in the pumpkin puree gently.
  6. Add the dry ingredients gradually to the wet ingredients, mixing until just incorporated.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 12-14 minutes until it springs back to touch and has a golden hue.
  9. Invert the cake onto the powdered sugar-dusted towel. Peel away the parchment paper and gently roll the cake up with the towel.
  10. Cool the rolled cake completely on a wire rack.
  11. Beat the cream cheese and butter until smooth, then mix in powdered sugar and vanilla extract until creamy.
  12. Unroll the cooled cake carefully and spread the cream cheese filling evenly over it.
  13. Roll it back up tightly without the towel.
  14. Wrap in plastic wrap and refrigerate for at least 30 minutes to set.
  15. Slice into rounds and serve.

Notes

Use high-quality ingredients for the best flavor. Store in an airtight container for up to 5 days.

Nutrition

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