Description
Classic Pumpkin Roll with Cream Cheese Filling is a festive and delicious dessert featuring a light, spiced pumpkin cake rolled around a smooth, creamy sweetened cream cheese filling. Perfect for fall celebrations and holiday gatherings, this recipe offers a tender, moist cake with warm autumn spices beautifully complemented by the luscious filling.
Ingredients
Scale
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
Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
For dusting
- Powdered sugar for dusting
Instructions
- Preheat and prepare pan. Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- 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.
- Combine wet ingredients. In a separate bowl, beat the eggs and pumpkin puree until smooth. Gradually add the dry ingredients to the wet mixture, mixing until the batter is well combined and smooth.
- Bake the cake. Spread the batter evenly in the prepared pan. Bake for 13-15 minutes or until the cake springs back when lightly touched, indicating it is done.
- Roll the cake. While the cake is baking, generously dust a clean kitchen towel with powdered sugar. When the cake comes out of the oven, carefully invert it onto the sugared towel, peel off the parchment paper, and roll the cake up in the towel. Allow it to cool completely on a wire rack while rolled.
- Prepare the filling. In a bowl, beat the softened cream cheese, sifted powdered sugar, unsalted butter, and vanilla extract until the mixture is smooth and creamy.
- Fill and roll the cake. Once the cake has completely cooled, gently unroll it. Spread the cream cheese filling evenly over the cake surface, then re-roll the cake without the towel. Wrap it tightly in plastic wrap.
- Chill and serve. Refrigerate the wrapped pumpkin roll for at least 1 hour to set the filling before slicing. Just before serving, dust the roll with additional powdered sugar for a beautiful presentation.
Notes
- Make sure to cool the cake completely before unrolling and adding the filling to prevent cracking.
- If you don’t have canned pumpkin puree, you can roast and puree fresh pumpkin as an alternative.
- Use a clean kitchen towel and generous powdered sugar to ensure the cake doesn’t stick while rolling.
- Wrap the pumpkin roll tightly in plastic wrap to maintain moisture while chilling.
- This dessert can be made a day ahead and refrigerated, which enhances the flavors.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
