Pumpkin Roll Recipe With Cream Cheese Filling
This Pumpkin Roll is a delightful dessert featuring a soft, spiced cake wrapped around a luscious cream cheese filling, perfect for fall gatherings.
Servings: 8 servings
Calories: 320kcal
Equipment
- Jelly Roll Pan
- Mixing Bowl
- Stand Mixer
Ingredients
For the cake
- 3/4 cup all-purpose flour, sifted
- 1 tsp baking powder
- 1 tbsp pumpkin pie spice
- 1/4 tsp kosher salt
- 3 large eggs, lightly beaten
- 1 1/2 tsp vanilla extract
- 1 cup sugar
- 2/3 cup canned pumpkin
For the filling
- 8 oz cream cheese, softened (full fat)
- 1 cup powdered sugar
- 6 tbsp salted butter, softened
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F. Line a jelly roll pan with parchment paper.
- Whisk flour, baking powder, pumpkin pie spice, and salt.
- In another bowl, mix sugar, eggs, vanilla, and pumpkin until smooth.
- Gradually combine wet and dry ingredients. Do not overmix.
- Spread batter evenly in prepared pan and bake for 15 minutes.
- Turn cake onto a surface and gently roll into a log while warm. Let cool.
- Beat cream cheese, powdered sugar, butter, and vanilla until fluffy.
- Unroll cake, spread filling, and roll it back up gently.
- Wrap in plastic wrap and chill for at least 1 hour.
- Dust with powdered sugar, slice, and serve.
Notes
Roll the cake while warm to prevent cracking. Chill well before slicing for clean swirls. Can be frozen for up to 2 months.
Nutrition
Calories: 320kcal | Fat: 18g