Pumpkin Cake Roll with Cream Cheese Filling
Indulge in the irresistible charm of a Pumpkin Cake Roll with Cream Cheese Filling—an autumn-inspired dessert that’s as stunning as it is delicious. This show-stopping treat features a light and spiced pumpkin sponge cake, delicately rolled around a creamy, tangy layer of cream cheese filling. Infused with warming notes of cinnamon and nutmeg, this seasonal favorite is perfect for holiday gatherings or any cozy celebration. The rolled presentation not only looks impressive but ensures a perfect balance of flavors in every bite. Dust it with a snowy sprinkle of powdered sugar for an elegant finishing touch, and enjoy this crowd-pleasing dessert after minimal prep and baking time. Whether you're entertaining guests or treating yourself, this pumpkin cake roll is sure to become a must-have on your fall baking list.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.75 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 3 Eggs
- 1 cup Granulated sugar
- 0.67 cup Canned pumpkin puree
- 1 teaspoon Vanilla extract
- 0.25 cup Powdered sugar (for rolling)
- 8 ounces Cream cheese, softened
- 4 tablespoons Unsalted butter, softened
- 1 cup Powdered sugar (for filling)
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease the paper.
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 using a hand or stand mixer until thick and pale, about 2 minutes. Add the pumpkin puree and vanilla extract, and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix.
Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula. Bake for 13-15 minutes or until the top springs back when gently touched.
While the cake bakes, lay a thin kitchen towel flat on the counter and dust it generously with powdered sugar to prevent sticking.
When the cake is done, immediately loosen it from the edges of the pan and carefully invert it onto the sugared towel. Peel off the parchment paper and roll the cake tightly from the short end using the towel. Allow it to cool completely in the rolled position, about 1 hour.
To make the filling, beat together the cream cheese, butter, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy.
Once the cake is completely cool, carefully unroll it and spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
Reroll the cake (without the towel) tightly. Wrap the roll in plastic wrap and refrigerate for at least 1 hour before serving.
When ready to serve, dust the cake roll with powdered sugar, slice, and enjoy!
Nutrition Facts
Calories |
3261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 459.5 g | 167% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 368.5 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 434 mg | 33% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 908 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.
