Description
This Classic Pumpkin Roll with Cream Cheese Filling is a moist, spiced pumpkin cake rolled around a smooth and creamy sweetened cream cheese filling. Perfect for fall celebrations or whenever you crave a festive dessert, this recipe delivers a beautiful presentation with delightful flavors and textures.
Ingredients
Scale
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
Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
For Serving
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat the 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 medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, ground cloves, and salt until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, beat the eggs and canned pumpkin puree until the mixture is smooth and uniform.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the pumpkin and egg mixture, stirring until well combined and free of lumps.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 13-15 minutes, or until the cake springs back lightly when pressed, indicating it is cooked through.
- Roll the Cake with Towel: While the cake is baking, generously dust a clean kitchen towel with powdered sugar. Once baked, immediately invert the cake onto the sugared towel, carefully peel off the parchment paper, and roll the cake up inside the towel. This helps the cake keep its shape without cracking. Let it cool completely on a wire rack while rolled.
- Prepare Cream Cheese Filling: In a mixing bowl, beat together the softened cream cheese, powdered sugar, softened unsalted butter, and vanilla extract until the filling is smooth, creamy, and well combined.
- Fill and Re-roll the Cake: Gently unroll the cooled cake from the towel, spread the cream cheese filling evenly over the surface, then carefully roll the cake back up without the towel this time.
- Chill Before Serving: Wrap the rolled cake tightly in plastic wrap and refrigerate it for at least 1 hour to allow the filling to set and flavors to meld.
- Serve: Before slicing, dust the top with extra powdered sugar for a decorative touch. Slice into 10 even pieces and serve chilled.
Notes
- Dusting the kitchen towel with powdered sugar prevents the cake from sticking and cracking during the initial roll.
- Do not overbake the cake; it should be moist and pliable to roll easily.
- Ensure the cream cheese and butter are softened to avoid lumps in the filling.
- This cake can be prepared a day in advance and stored in the refrigerator tightly wrapped.
- Use fresh spices for the best flavor, or consider adding nutmeg or ginger for a spicier twist.
