Pumpkin Roll Recipe with Cream Cheese Filling
This pumpkin roll is a delightful dessert with a spiced pumpkin cake and rich cream cheese filling, perfect for autumn gatherings.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 0.75 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 3 large eggs room temperature
- 1 cup granulated sugar
- 0.67 cup canned pumpkin pure pumpkin, not pumpkin pie filling
- 8 ounce cream cheese softened
- 4 tablespoons butter softened
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 0.25 cup chopped pecans optional, for garnish
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C) and line a 15x10-inch jelly roll pan with parchment paper.
- In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, beat eggs and granulated sugar until thick and pale. Stir in the pumpkin.
- Fold the dry ingredients into the pumpkin mixture until just combined.
- Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes until the top of the cake springs back when touched.
- Meanwhile, prepare the filling by beating cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Once baked, let the cake cool in the pan for 5 minutes. Turn out onto a towel dusted with powdered sugar.
- Starting at one narrow end, roll up the cake with the towel. Let cool completely.
- Unroll the cooled cake and spread the cream cheese filling over it. Re-roll the cake and refrigerate for at least 1 hour before serving.
Notes
For added flavor, sprinkle the pumpkin roll with chopped pecans or walnuts after spreading the filling.