Pumpkin Roll with Cream Cheese
This Pumpkin Roll with Cream Cheese Filling is a show-stopping fall dessert that's as delicious as it is beautiful. Featuring a tender, spiced pumpkin sponge cake infused with warm notes of cinnamon and ginger, it's rolled around a luxuriously creamy filling made with cream cheese, butter, and vanilla. The cake is baked to perfection, carefully rolled while warm to create its iconic swirl, and chilled to set for easy slicing. Finished with a light dusting of powdered sugar, this stunning dessert is perfect for Thanksgiving gatherings or cozy autumn evenings. With its fluffy texture, balanced sweetness, and elegant presentation, this Pumpkin Roll is a festive treat that’s guaranteed to impress!
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Recipe Information
Ingredients
- 0.75 cup All-purpose flour
- 1 cup Granulated sugar
- 0.6667 cup Pumpkin puree
- 3 Large eggs
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.25 cup Powdered sugar
- 8 ounces Cream cheese (softened)
- 4 tablespoons Unsalted butter (softened)
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 375°F (190°C) and line a 15x10-inch jelly roll pan with parchment paper. Spray the parchment paper with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
In a separate large bowl, beat the eggs and sugar using an electric mixer until light and fluffy (about 2-3 minutes).
Add the pumpkin puree to the egg mixture and beat until well combined.
Gradually add the dry ingredients to the wet mixture, gently folding until the batter is smooth and no lumps remain.
Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula. Tap the pan lightly on the counter to remove air bubbles.
Bake for 12-13 minutes, or until the cake springs back when lightly touched and begins to pull away from the edges of the pan.
While the cake bakes, lay out a clean kitchen towel and sprinkle it generously with powdered sugar (about 1/4 cup) to prevent the cake from sticking.
When the cake is done, immediately loosen the edges of the cake from the pan and carefully invert it onto the prepared towel. Peel off the parchment paper.
Starting from one of the short ends, roll the warm cake and towel together into a log. Place the rolled cake on a wire rack to cool completely.
To make the cream cheese filling, beat the cream cheese, butter, and vanilla extract in a medium bowl until smooth and fluffy. Gradually add 1 cup of powdered sugar and continue beating until creamy.
Once the cake is completely cooled, carefully unroll it. Spread an even layer of the cream cheese mixture over the surface, leaving a small border around the edges.
Re-roll the cake tightly (without the towel), wrap it in plastic wrap, and refrigerate for at least 1 hour to set.
Before serving, dust the top of the pumpkin roll with 2 tablespoons of powdered sugar for garnish. Slice and enjoy!
Nutrition Facts
Calories |
2806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.0 g | 187% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 3238 mg | 141% | |
| Total Carbohydrate | 349.3 g | 127% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 258.6 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 430 mg | 33% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 901 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.
