Description
This Pumpkin Roll Recipe features a moist pumpkin cake rolled with a creamy, delicious cream cheese filling, making it the perfect fall dessert.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- at room temperature
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup confectioners’ sugar
- plus more for serving
- 8 oz brick cream cheese
- at room temperature
- 6 tablespoons unsalted butter
- at room temperature
- 1 cup confectioners’ sugar
- sifted
- 1 teaspoon pure vanilla extract
- pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 15×10 inch jelly roll pan, lining it with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- In another bowl, beat the eggs and sugar until thick. Mix in the pumpkin puree and vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spread the batter evenly in the prepared pan and bake for 15-20 minutes.
- Once baked, invert the cake onto a clean kitchen towel dusted with confectioners’ sugar and carefully roll it up with the towel inside. Let it cool completely.
- For the filling, beat the cream cheese and butter until smooth, then add confectioners’ sugar, vanilla, and a pinch of salt, mixing until well combined.
- Unroll the cooled cake, spread the cream cheese filling evenly, and roll it back up without the towel.
- Wrap in plastic wrap and refrigerate for at least 30 minutes before slicing and serving.
Notes
Make sure the cake is completely cooled before spreading the filling to prevent it from melting. Dust with extra confectioners’ sugar before serving for a beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: Pumpkin Roll Recipe, Pumpkin Dessert, Cream Cheese Filling, Fall Dessert