Description
This Classic Pumpkin Roll with Cream Cheese Filling is not just a recipe; it’s an invitation to savor the comforting flavors of fall.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 8 ounces cream cheese (softened)
- 1 cup powdered sugar (sifted)
- 6 tablespoons unsalted butter (softened)
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting towel and finished roll)
Instructions
- Begin by preheating your oven to 375°F (190°C) and greasing your jelly roll pan. Line it with parchment paper, ensuring you leave some overhang, which will help you later.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large mixing bowl, combine the eggs and granulated sugar. Using an electric mixer, beat until thick and pale. Gently fold in the pumpkin puree.
- Gradually add the dry ingredients into the wet mixture, folding carefully until fully combined. Spread evenly into the prepared jelly roll pan and bake for 13–15 minutes.
- While the cake is baking, lay out a clean kitchen towel on your counter and dust it generously with powdered sugar. Once the cake is done, invert it onto the towel and gently roll it up.
- Let the rolled cake cool completely. In a medium bowl, beat together softened cream cheese, powdered sugar, butter, and vanilla until smooth.
- Once cooled, carefully unroll the cake, spread the cream cheese filling, and roll it back up without the towel, placing seam side down on a platter.
- Dust with powdered sugar and chill for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 180 per slice
- Sodium: 120 mg
- Protein: 2 g