Pumpkin Roll with Cream Cheese
A scrumptiously soft pumpkin cake rolled with a luscious cream cheese filling, perfect for fall gatherings and festive occasions.
Ingrédients
For the Cake
- 3 large large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin (not pumpkin pie filling)
- 1 tsp lemon juice
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 2 tsp pumpkin pie spice seasoning
For the Filling
- 8 oz cream cheese (softened)
- 1/2 cup butter (softened)
- 2 tsp vanilla extract
- 4-5 cups powdered sugar
- 2-3 tsp milk
Instructions
Preparation
- Preheat your oven to 375℉ (190℃) and line a 15 x 10-inch baking sheet with parchment paper.
- In a mixing bowl, whisk the eggs on high speed for about 5 minutes until pale and fluffy.
- Gradually beat in the granulated sugar and then add the canned pumpkin along with the lemon juice. Mix until well combined.
- In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, salt, and pumpkin pie spice.
- Gradually add the dry mixture into the pumpkin mixture, mixing on low speed until just combined.
- Pour the batter onto the prepared baking sheet and spread it evenly. Ensure it cooks evenly.
Baking and Cooling
- Place the baking sheet in your preheated oven and bake for 12-15 minutes, checking with a toothpick inserted in the center.
- Once baked, let the cake cool for 10 minutes. Turn it onto a powdered sugar-dusted towel and roll it up tightly.
Preparing the Filling
- In a mixing bowl, beat together the softened cream cheese, butter, and vanilla extract until creamy.
- Gradually add the powdered sugar and enough milk to reach your desired consistency.
Rolling the Cake
- Unroll the chilled cake gently, spread the cream cheese filling evenly, then re-roll the cake without the towel.
- Wrap it tightly in plastic wrap and refrigerate for at least 1 hour before slicing.
Notes
Store in the refrigerator for up to 5 days or freeze for up to 3 months. To reheat, microwave individual slices for 10-15 seconds.