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Pumpkin Roll with Cream Cheese Filling

Pumpkin Roll with Cream Cheese Filling

Pumpkin Roll with Cream Cheese Filling is a moist, spiced pumpkin cake rolled tightly around a creamy, tangy cream cheese filling. This elegant yet easy-to-make dessert perfectly balances warm autumn spices with a luscious filling, making it an irresistible centerpiece for fall celebrations and cozy nights. Its tender texture, harmonious flavors, and customizable variations ensure it will become a seasonal favorite.

  • Total Time: 35 minutes
  • Yield: 10-12 slices

Ingredients

For the Pumpkin Cake

  • Pumpkin puree – 1 cup
  • Granulated sugar – 1 cup
  • Eggs – 3 large
  • All-purpose flour – 1 cup
  • Baking powder – 1 teaspoon
  • Baking soda – 1/2 teaspoon
  • Cinnamon – 1 teaspoon
  • Nutmeg – 1/2 teaspoon
  • Cloves – 1/4 teaspoon
  • Salt – 1/4 teaspoon
  • Vanilla extract – 1 teaspoon

For the Cream Cheese Filling

  • Cream cheese, softened – 8 ounces (1 package)
  • Butter, softened – 1/4 cup (1/2 stick)
  • Powdered sugar – 1 cup

Instructions

  1. Prepare the baking sheet: Line a jelly roll pan with parchment paper and lightly grease it to prevent sticking and facilitate rolling later.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to evenly distribute spices and leavening agents.
  3. Beat wet ingredients: In a large bowl, beat the eggs and granulated sugar until thick and light in color. Add pumpkin puree and vanilla extract, mixing until well combined.
  4. Combine wet and dry ingredients: Gradually fold the dry ingredient mixture into the pumpkin mixture, being careful not to overmix to preserve a tender crumb.
  5. Bake the cake: Pour the batter evenly into the prepared pan. Bake at 375°F (190°C) for 13-15 minutes, until the cake springs back lightly when touched.
  6. Roll the cake: Immediately invert the warm cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and carefully roll the cake and towel together from the short side. Let it cool completely to set the shape.
  7. Prepare the cream cheese filling: Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar and mix until creamy and fluffy.
  8. Fill and re-roll: Unroll the cooled cake carefully, spread the cream cheese filling evenly over it, then roll the cake back up gently without the towel. Wrap it in plastic wrap and chill to set before slicing.

Notes

  • Roll the cake while it is still warm to prevent cracks and ensure flexibility.
  • Use parchment paper to avoid sticking and achieve a clean roll.
  • Cool the cake completely before spreading the filling to avoid melting.
  • Chill the rolled cake before slicing to maintain shape.
  • Avoid overbaking to keep the cake moist and prevent cracking during rolling.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free flour blend)

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 70mg

Keywords: pumpkin roll, cream cheese filling, autumn dessert, spiced cake, fall treat, seasonal dessert