Go Back

Pumpkin Roll with Cream Cheese

A scrumptiously soft pumpkin cake rolled with a luscious cream cheese filling, perfect for fall gatherings and festive occasions.
Imprimer la recette Épingler la recette
Préparation 30 minutes
Cuisson 15 minutes
Temps total 1 heure 15 minutes
Portions: 10 servings
Plat: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Préparation Notes

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

Préparation
 

Preparation
  1. Preheat your oven to 375℉ (190℃) and line a 15 x 10-inch baking sheet with parchment paper.
  2. In a mixing bowl, whisk the eggs on high speed for about 5 minutes until pale and fluffy.
  3. Gradually beat in the granulated sugar and then add the canned pumpkin along with the lemon juice. Mix until well combined.
  4. In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, salt, and pumpkin pie spice.
  5. Gradually add the dry mixture into the pumpkin mixture, mixing on low speed until just combined.
  6. Pour the batter onto the prepared baking sheet and spread it evenly. Ensure it cooks evenly.
Baking and Cooling
  1. Place the baking sheet in your preheated oven and bake for 12-15 minutes, checking with a toothpick inserted in the center.
  2. 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
  1. In a mixing bowl, beat together the softened cream cheese, butter, and vanilla extract until creamy.
  2. Gradually add the powdered sugar and enough milk to reach your desired consistency.
Rolling the Cake
  1. Unroll the chilled cake gently, spread the cream cheese filling evenly, then re-roll the cake without the towel.
  2. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour before slicing.

Notes et conservation

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.