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A baker's hands rolling a warm pumpkin cake in a powdered sugar-dusted towel.

Pumpkin Cream Cheese Roll

  • Author: Emma Taylor
  • Total Time: 45 minutes
  • Yield: One 10-inch roll 1x

Description

A tender pumpkin spice cake is rolled around a sweet cream cheese filling for a classic fall dessert.

Ingredients

Scale

For the Pumpkin Cake

  • 3 large eggs, at room temperature
  • 1 cup (200g) granulated sugar
  • 2/3 cup (150g) pumpkin puree
  • 3/4 cup (90g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup (30g) powdered sugar, for dusting

For the Cream Cheese Filling

  • 8 ounces (225g) block cream cheese, softened
  • 4 tablespoons (57g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan. Line it with parchment paper, leaving some overhang on the sides. Grease and flour the parchment paper.
  2. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 3 minutes, until thick and pale. Beat in the pumpkin puree.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
  4. Pour the batter into the prepared pan and spread it into an even layer with an offset spatula. Bake for 13 to 15 minutes, or until the top of the cake springs back when lightly touched. Do not overbake.
  5. While the cake bakes, lay a clean kitchen towel on your work surface and sift the 1/4 cup of powdered sugar evenly over it.
  6. As soon as the cake is done, immediately invert the pan onto the sugared towel. Carefully peel off the parchment paper. Starting from a short end, tightly roll the warm cake and the towel together. Place the rolled cake on a wire rack to cool completely, about 1 hour.
  7. To make the filling, beat the softened cream cheese and butter in a medium bowl until smooth and creamy. Gradually beat in the powdered sugar, then mix in the vanilla extract.
  8. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges. Reroll the cake firmly, this time without the towel.
  9. Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour to set. To serve, trim the ends and slice into rounds. Dust with additional powdered sugar if desired.

Notes

  • Rolling the cake while it is hot is the key to preventing cracks. It allows the cake to take on the rolled shape as it cools.
  • Make sure your cream cheese and butter are fully softened to room temperature to ensure a smooth, lump-free filling.
  • For the cleanest slices, chill the roll thoroughly. You can even place it in the freezer for 20-30 minutes before cutting.
  • Dishes containing eggs should be cooked until firm. For custards and other dishes where this is not possible, ensure they reach an internal temperature of 160°F (71°C).
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking, Rolling
  • Cuisine: American

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Find it online: https://wowcooks.com/pumpkin-cream-cheese-roll/