Description
This Classic Pumpkin Roll with Cream Cheese Filling is a delightful fall dessert featuring a spiced pumpkin-flavored sponge cake rolled with a rich and creamy sweet cream cheese filling. Perfect for holiday gatherings or cozy autumn treats, this recipe combines warm spices and a luscious filling for a festive and impressive dessert.
Ingredients
Scale
For the Cake
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs
- 2/3 cup canned pumpkin puree
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
For Dusting
- Powdered sugar
Instructions
- Preheat and prepare pan: Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, ground cloves, and salt until well combined.
- Combine wet ingredients and dry mixture: In a separate large bowl, beat the eggs and canned pumpkin puree until smooth. Gradually add the dry ingredients to the wet mixture and mix until well combined and smooth.
- Bake the cake: Spread the batter evenly in the prepared pan. Bake for 13-15 minutes, or until the cake springs back when lightly touched, indicating it is done.
- Roll the cake: While the cake bakes, prepare a clean kitchen towel by generously dusting it with powdered sugar. Once the cake is baked, immediately turn it out onto the sugared towel, carefully peel off the parchment paper, and roll up the cake along with the towel. Allow it to cool completely on a wire rack to set its shape.
- Prepare the filling: In a bowl, beat together the softened cream cheese, sifted powdered sugar, softened butter, and vanilla extract until smooth, creamy, and well combined.
- Assemble the pumpkin roll: Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface, then roll the cake back up tightly without the towel. Wrap the roll in plastic wrap.
- Refrigerate and serve: Refrigerate the wrapped pumpkin roll for at least 1 hour to allow it to set before slicing. Just before serving, dust the top with powdered sugar for an elegant finish.
Notes
- Be sure to roll the cake while it’s still warm to prevent cracking.
- Using a parchment-lined and greased pan helps the cake release easily.
- Chilling the roll before slicing improves clean cutting and holds the shape better.
- Ensure cream cheese and butter are softened for a smooth filling texture.
- You can substitute ground nutmeg or ginger for some spice variations.
