Cream Cheese Pumpkin Roll
Delight your taste buds with this irresistibly moist and flavorful Cream Cheese Pumpkin Roll—a true fall baking classic! Infused with aromatic cinnamon and nutmeg, this tender pumpkin sponge cake is rolled with a luscious, silky cream cheese filling for the ultimate indulgence. Perfect for holiday gatherings, this dessert is as stunning as it is delicious, thanks to its elegantly swirled presentation. With an easy-to-follow method that includes rolling the cake while warm to achieve that perfect spiral, this recipe ensures professional-looking results every time. Dust it with powdered sugar for a finishing touch, and serve it chilled for a slice of autumn perfection in every bite.
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Recipe Information
Ingredients
- 0.75 cup All-purpose flour
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 0.67 cup Pumpkin puree
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract (for the cake)
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 4 tablespoons Unsalted butter, softened
- 1 teaspoon Vanilla extract (for the filling)
- 0.25 cup Powdered sugar (for dusting towel)
Instructions
Preheat the oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar until thick and pale. Mix in the pumpkin puree and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Spread the batter evenly into the prepared jelly roll pan.
Bake in the preheated oven for 13-15 minutes, or until the center of the cake springs back when lightly touched.
While the cake bakes, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar.
Immediately after removing the cake from the oven, carefully invert it onto the prepared towel. Peel off the parchment paper gently.
Starting from the short end, roll the warm cake and towel together into a spiral. Let it cool completely on a wire rack, seam side down.
While the cake cools, make the cream cheese filling. In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the surface of the cake.
Gently re-roll the cake (without the towel) and wrap it in plastic wrap. Refrigerate for at least 1 hour to set.
Before serving, dust the pumpkin roll with powdered sugar. Slice into rounds and enjoy!
Nutrition Facts
Calories |
3221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 2425 mg | 105% | |
| Total Carbohydrate | 451.9 g | 164% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 363.2 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 393 mg | 30% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 881 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
