Pumpkin Cream Cheese Roll
Indulge in the cozy flavors of fall with this delightful Pumpkin Cream Cheese Roll, a show-stopping dessert that’s as beautiful as it is delicious. Featuring a moist pumpkin-spiced cake infused with warm cinnamon and nutmeg, this recipe is perfectly balanced by a luscious cream cheese filling that’s irresistibly smooth and sweet. The simple jelly roll technique creates an elegant spiral that makes every slice a feast for the eyes. With just 20 minutes of prep time and an hour to chill, this dessert is surprisingly simple to make yet impressive enough for holiday gatherings or seasonal celebrations. Dust it with powdered sugar before serving for a picture-perfect finish that will wow your guests. Whether you’re a pumpkin lover or simply crave a festive treat, this Pumpkin Cream Cheese Roll is a must-try! Keywords: pumpkin cream cheese roll, fall dessert, pumpkin spice cake, holiday recipes, jelly roll cake.
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Recipe Information
Ingredients
- 3/4 cup All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 2 teaspoons Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Salt
- 3 large Eggs
- 2/3 cup Canned pumpkin puree
- 1 teaspoon Vanilla extract
- 1/4 cup Powdered sugar (for dusting)
- 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 it.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
In a large bowl, beat the eggs for about 2 minutes using an electric mixer until lightly frothy. Add the pumpkin puree and vanilla extract, and mix until combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Spread the batter evenly into the prepared jelly roll pan.
Bake for 13-15 minutes, or until the cake springs back when lightly touched.
While the cake bakes, sift powdered sugar onto a large, clean kitchen towel. Once the cake is done, immediately turn it out onto the prepared towel. Gently peel off the parchment paper.
Starting from the narrow end, roll the warm cake and towel together into a spiral. Let it cool completely on a wire rack.
While the cake cools, prepare the filling. In a medium bowl, beat the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Once the cake is fully cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface of the cake.
Reroll the cake (without the towel) tightly into a spiral. Wrap it in plastic wrap and refrigerate for at least 1 hour before serving.
When ready to serve, unwrap the roll, dust with powdered sugar, and slice into 1-inch portions. 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 | 2022 mg | 88% | |
| Total Carbohydrate | 459.4 g | 167% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 368.5 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 434 mg | 33% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 906 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.
