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–+ servings

Classic Pumpkin Roll with Cream Cheese Filling

A light pumpkin roll with spiced pumpkin cake and silky cream cheese filling. An easy fall dessert for holiday tables.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 1
Course: Baking, Desserts
Cuisine: American
Calories: 404
Ingredients Method Nutrition Notes

Ingredients
  

  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 large eggs room temperature preferred
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree not pumpkin pie filling
  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsalted butter softened

Method
 

  1. Heat the oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease the paper and pan.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl. In a separate large bowl, beat the eggs and granulated sugar until thick and pale. Mix in the pumpkin puree, then gently fold in the dry ingredients until the batter is smooth.
  3. Pour the batter into the prepared pan and spread it into an even layer. Bake for 12 to 15 minutes, until the cake springs back when lightly touched.
  4. While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from a short end, roll the cake and towel together into a spiral. Let the rolled cake cool completely on a wire rack.
  5. In a medium bowl, beat the cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
  6. Gently unroll the cooled cake. Spread the cream cheese filling evenly over the surface, then roll the cake back up without the towel, using gentle pressure to keep the spiral tight.
  7. Dust the top with extra powdered sugar if desired. Slice into pieces and serve with coffee or tea.

Nutrition

Calories: 404kcalCarbohydrates: 52gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 121mgSodium: 388mgFiber: 1gSugar: 41g

Notes

Use room-temperature cream cheese and butter for the smoothest filling.
Make sure the cake is fully cool before unrolling, or it may crack.
If cracks appear, spread the filling over them and press the roll gently.
Wrap the assembled roll tightly in plastic wrap and refrigerate for up to 2 days.
Freeze the unfilled rolled cake for up to 3 months; thaw before filling.
Use pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.
Dust with powdered sugar just before serving for a pretty finish.

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