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Pumpkin Roll with Cream Cheese Filling

A delightful pumpkin cake rolled with a creamy, tangy filling, perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Dessert, Sweet
Cuisine: American, Fall
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
For the Cream Cheese Filling
  • 1 cup powdered sugar
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a 15x10 inch jelly roll pan with parchment paper.
  3. In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together.
  4. In a large bowl, beat the eggs and granulated sugar until thick and pale, about 2 to 3 minutes.
  5. Add pumpkin puree and vanilla extract, beating until smooth.
  6. Gradually fold in the dry mixture until just combined.
  7. Spread the batter into the prepared pan.
  8. Bake for 15-20 minutes or until center is set.
  9. Turn the cake out onto a kitchen towel dusted with powdered sugar and gently peel away the parchment.
  10. Roll the cake (with the towel) up tightly and let cool completely.
Filling
  1. In a bowl, beat cream cheese, softened butter, and powdered sugar until creamy.
  2. Unroll the cooled cake and spread the cream cheese filling evenly.
  3. Roll it back up without the towel, wrap in plastic wrap, and refrigerate for at least an hour before slicing.

Notes

For a gluten-free option, use gluten-free all-purpose flour. Do not skip the chilling step to ensure the roll maintains its shape.