Description
Pumpkin roll with cream cheese filling is the ultimate autumn dessert that combines the classic flavors of pumpkin pie with a creamy, dreamy filling. This delightful rolled cake is soft and spongy, making it perfect for gatherings or a cozy afternoon treat. As you slice into its vibrant orange swirl, the rich aroma fills the air, creating an irresistible invitation to indulge. Whether shared at Thanksgiving or enjoyed solo with coffee, this recipe is sure to impress and satisfy.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- 3 large eggs
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 4 tbsp butter (softened)
Instructions
- Preheat oven to 375°F (190°C) and grease a 15×10-inch jelly roll pan or line it with parchment paper.
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, sugar, eggs, and vanilla until smooth.
- Fold dry ingredients into the wet mixture until just combined.
- Pour batter into the pan and bake for 13-15 minutes or until a toothpick comes out clean.
- Once baked, turn the cake onto a powdered sugar-dusted towel and roll it up while warm.
- Beat cream cheese with powdered sugar and vanilla until fluffy.
- Unroll the cake carefully, spread filling evenly, then re-roll without the towel.
- Chill for at least an hour before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 29g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg