Description
Learn how to make a delicious Pumpkin Cream Cheese Roll with our easy-to-follow recipe. Perfect for fall baking enthusiasts!
Ingredients
Scale
- 75 cup all-purpose flour (180 ml)
- 2 teaspoons ground cinnamon (10 ml)
- 1 teaspoon baking powder (5 ml)
- 1 teaspoon ground ginger (5 ml)
- 5 teaspoon ground nutmeg (2.5 ml)
- 5 teaspoon salt (2.5 ml)
- 1 cup white sugar (200 g)
- 3 large eggs
- 66666668653488 cup pumpkin puree (160 ml)
- 1 (8 ounce) package cream cheese, softened (226 g)
- 1 cup confectioners’ sugar (120 g)
- 25 cup vegetable oil (60 ml)
- 1 tablespoon pumpkin puree (15 ml)
- 1 teaspoon vanilla extract (5 ml)
Instructions
- Set your oven to 375°F (190°C) and prepare a 10×15-inch jelly roll pan by greasing it and lining it with wax paper.
- For the cake, mix together the flour, cinnamon, baking powder, ginger, nutmeg, and salt in a medium-sized bowl.
- In a large bowl, use an electric mixer to blend the sugar and eggs well. Mix in the pumpkin puree, then gently incorporate the flour mixture until just combined. Pour this batter into the waiting jelly roll pan.
- Place the pan in the oven and bake until a toothpick inserted into the middle comes out clean, roughly 15 minutes. Once done, take it out of the oven and allow it to cool in the pan for 10 minutes.
- Carefully turn the cake onto a clean kitchen towel, peel away and discard the wax paper. Starting from the short side, roll the cake along with the towel to form a log; let it cool down completely, which should take about 30 minutes.
- As the cake cools, prepare the filling by beating together the cream cheese, confectioners’ sugar, butter, pumpkin puree, and vanilla extract in a mixing bowl until smooth.
- Lay a large piece of plastic wrap on your work surface. Gently unroll the cooled cake onto the plastic wrap.
- Evenly spread the prepared filling over the cake, then roll it up again, this time without the towel, and wrap it tightly with the plastic wrap. Place the filled roll, seam side down, on a plate and refrigerate until it’s thoroughly chilled, approximately 2 hours.
Notes
- Make sure to sift the confectioners’ sugar before adding it to the filling for a smooth cream cheese mixture.
- Use softened cream cheese for a creamy texture in the filling.
- Consider garnishing the pumpkin roll with chopped nuts or powdered sugar for added texture and presentation.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 308 kcal
- Fat: 14 g
- Protein: 5 g
Keywords: pumpkin roll recipe, cream cheese filling, moist pumpkin cake, homemade pumpkin roll, pumpkin cream cheese
