Description
This Classic Pumpkin Roll with Cream Cheese Filling is a moist, spiced pumpkin cake rolled with a smooth and creamy sweetened cream cheese filling. Perfect for autumn gatherings and holiday celebrations, this dessert combines the warm flavors of cinnamon and cloves with a luscious filling, all wrapped in a delicate cake roll dusted with powdered sugar.
Ingredients
Scale
For the Cake
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs
- 2/3 cup canned pumpkin puree
For the Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
For Dusting
- Powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure the cake does not stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, ground cloves, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs and canned pumpkin puree together until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake the Cake: Spread the batter evenly in the prepared pan. Bake in the preheated oven for 13-15 minutes or until the top springs back lightly when touched.
- Roll the Cake: While baking, generously dust a clean kitchen towel with powdered sugar. Once the cake is done baking, immediately turn it out onto the towel, remove the parchment paper, and carefully roll the cake up with the towel inside. Let it cool completely on a wire rack in this rolled position.
- Prepare the Filling: Beat together the softened cream cheese, sifted powdered sugar, softened butter, and vanilla extract until the mixture is smooth and creamy.
- Fill and Re-roll: Gently unroll the cooled cake and spread the cream cheese filling evenly over it. Carefully roll the cake back up, this time without the towel. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to set.
- Dust and Serve: Before slicing, dust the pumpkin roll with additional powdered sugar for a beautiful finishing touch. Slice and serve chilled.
Notes
- Be sure to roll the cake while it is still warm to prevent cracking.
- Use a jelly roll pan for even and thin cake layers.
- Refrigerate the filled roll to help the filling firm up, making slicing easier.
- For added flavor, you can sprinkle chopped nuts inside the filling if desired.
- Store leftovers wrapped tightly in the refrigerator for up to 3 days.
