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Pumpkin Roll Cake with Cream Cheese Filling Recipe

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4.1 from 7 reviews

  • Author: Sara
  • Total Time: 3 hours 10 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Pumpkin Roll Cake with Cream Cheese Filling is a classic fall dessert featuring a soft, spiced pumpkin sponge cake rolled with a rich and smooth cream cheese filling. It’s perfect for holiday gatherings or a cozy treat, combining warm autumn flavors with a creamy, sweet filling.

Ingredients

Cake

  • 3 large eggs
  • 1 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • powdered sugar for dusting

Filling

  • 8 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cake.
  2. Prepare Pan: Line a 15”x10” jelly roll pan evenly with parchment paper and set aside to prevent sticking.
  3. Mix Batter: In a medium bowl, whisk together eggs, granulated sugar, all-purpose flour, pumpkin puree, baking soda, cinnamon, nutmeg, and ginger until the batter is smooth and lump-free.
  4. Pour Batter: Pour the batter into the prepared jelly roll pan and smooth it evenly to the edges for uniform baking.
  5. Bake Cake: Bake the cake for 10 to 15 minutes or until the top springs back when lightly touched, indicating doneness. Remove from oven.
  6. Prepare to Roll: Quickly sprinkle the hot cake liberally with powdered sugar. Place a clean tea towel slightly larger than the cake over it, then top with a cooling rack or a larger baking sheet. Holding everything firmly, invert the cake onto the cooling rack and carefully remove the parchment paper.
  7. Roll Cake While Warm: While the cake is still warm, fold the towel over one short edge of the cake and slowly roll the cake along with the towel inside. Leave it rolled up until fully cooled, about 1 to 1½ hours. This step helps shape the cake and prevents cracking.
  8. Make Filling: In a medium bowl, beat the softened cream cheese until light and fluffy. Add softened butter, powdered sugar, and vanilla extract, beating until smooth and creamy.
  9. Fill Cake: Carefully unroll the cooled cake and remove the tea towel. Spread the cream cheese filling evenly over the surface of the cake.
  10. Final Roll and Chill: Roll the cake back up tightly without the towel. Wrap the roll tightly in plastic wrap and refrigerate for about 1 hour until chilled and set.

Notes

  • Ensure the pumpkin puree is pure pumpkin and not pumpkin pie filling to avoid extra spices and sweetness.
  • Rolling the cake while warm helps prevent cracks and makes rolling easier.
  • Use a clean, lint-free kitchen towel to avoid any fibers sticking to the cake.
  • The cake can be made a day ahead and stored in the refrigerator for convenience.
  • For easier slicing, chill the cake until firm before serving.
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/pumpkin-roll-cake-with-cream-cheese-filling-recipe/